I want to eat noodles and drink natural wine. The only place I’ve been recently that fits the bill was Win Som. Tried a bunch of dishes and most were meh.
From Valsamoggia, just west of Bologna. A field blend of Barbera, Sangiovese, Ancellotta, Merlot and Lambrusco Grasparossa.
Medium bodied and pretty high acidity. A lot of blackberry and pomegranate on the nose, with a little blueberry, cinnamon and a greener note I can't quite put a finger on. You get the same on the palate, but even though the finish is decently long it kind of loses oomph in the middle.
Overall, this is a nice, fresh wine and that lack of oomph just lets it down a bit in my view. I've heard great things about Jacopo Stigliano and would appreciate others' insight, as this is just his entry-level wine and I'm thinking of exploring his more fancy cuvées.
Technical information and more background is available from his UK importer: https://tuttowines.com/wines/jacopo-stigliano-samodia-rosso/
Posted here due to previous posts in this subreddit on sexual assault / harassment in the wine industry. Throwaway account for obvious reasons.
I was sexually assaulted and abused by an internationally famous winemaker. This led to lasting impact on my physical and mental health.
Other than criminal and civil claims, is there anything I can realistically do? It irritates me to see them hosting events and tastings like business as usual.
Hi,
I’ve had fun drinking Domaine Lajibe, Métais Nagata, Tony Bornard, Kevin Bouillet, Overnoy, a lucky Ganevat find, and others for under 80usd/70euro. Any other fun unicorn-y wines to try within the same budget? New world, old world, dry, sweet, sparkling I am down to try, but preferably biodynamic/no pesticides if possible :)
This is the wine list of the place I work at. All natural Italian wine. Tell me what y’all think!
What a night with this bottle
Paired so well with the food, almost like a cider.
Loved it
Hi! Trying to start posting more about the wines I’ve been drinking recently, so here goes!
This is Projekt Wildtyp “Krawallo!” 2021. A seriously uncompromising skin-contact Grüner Veltliner.
Im finding that it leans much more into structure, smoke and savoury complexity so far rather than the fruity gluggable juicy bangers I have developed a taste for. On opening it felt pretty dominated by phenolics and oak, veryyyyyy grippy, with a dry, clinging tannic texture that almost reads more like a light red at times than a white/orange wine.
Aromatically I got much less primary fruit than expected. Instead I was getting more, smoke, toasted wood, dried citrus peel, herbs, tea, walnut skin all topped off by a slight oxidative edge with a bit of that caramelly thing that I get from oxidative wines.
There’s a real smoky oak presence running through it, which combined with the skin contact gives it a broad, textured, almost feral feel. The fruit sits wayyyyy underneath everything else and gives more more bruised apple / dried pear skin vibes. Decanting has definitely helped this wine. After some air it has started to loosen up a bit and the tannins have become more tea-like rather than aggressively coarse, although it still stayed firmly in that savoury, gastronomic lane rather than becoming openly fruity.
It’s definitely not what I have been used to drinking recently but I really enjoying it. Reminds of a wine from the Jura, it’s just soooo structured, waxy but it really is a beautiful wine.
Would be really interested to hear how others found this bottle or any of their other cuveés!
Thanks all ✌🏻
I saw many options on Raisin app but i would like to go to the best places
I’m researching orange wine and would love to hear from people who actually drink it. A few questions — feel free to answer any or all:
• What first made you try orange wine? Was it a recommendation, curiosity, or something else?
• Where do you usually buy it — wine bar, indie shop, online?
• What price range feels reasonable to you for a bottle?
• Do you think orange wine has a mainstream future, or will it stay niche?
• What’s the biggest barrier you think stops more people from trying it?
Any thoughts welcome — really appreciate it!
Any ideas or recommendations? Looking for a decent wine list with the natural wine options + tacos.
I didnt expect handblown glasses to change much if Im being real. I thought people were just paying for aesthetics and flex points. Then I tried the same bottle in my old glasses and in a Glasvin side by side and yes there is a difference. The glass feels lighter in hand but the bigger thing was how open the wine smelled. Even cheap wine tasted a bit more alive somehow. Hard to explain without sounding annoying about it. The thing is now regular thick glasses feel clunky to me. Never noticed before but now I do every single time. Anyone else have that moment where you suddenly could not go back to regular glasses?
A true rarity and unicorn of a wine. I bought it at Yard in Paris, where they had discovered a forgotten case of this bottle and were selling off the last remaining stock. There are likely only a handful of bottles from the 2016 vintage left in the world. This was the very first vintage they ever produced of this collaboration.
The wine is a collaboration between Action Bronson, Patrick Bouju, and Clovis, this wine holds a unique place in natural wine history. In many ways, Action Bronson was one of the key figures who helped bring the natural wine movement into the spotlight, and this was the first wine he ever made. One could easily argue that this is the wine that helped spark the entire natural wine hype.
The wine is surprisingly still alive and carries a lot of red fruit flavors, a bit of earthy spice and some cola. Its a bit of Bret in it but not too much that it spoils the wine. The tannins is starting to mellow out, and is well integrated into the wine. It would survive a couple of more years, but i find it quite pleasant now. Im 91p on this bottle.
I want to be upfront that I'm not fully in the natural wine camp. I've had too many bottles that tasted like instability dressed up in philosophy. The category has a noise problem.
But I keep coming back to certain producers who make me recalibrate, and Oratoire Saint-Martin in Cairanne is the one I recommend most consistently to people who are on the fence.
The Alary family has farmed in Cairanne since 1692. Ten generations. Biodynamic. Old vines, 65 years average age, on limestone and clay. The Réserve des Seigneurs is a blend of five southern Rhône varieties and it's the most convincing argument I know for biodynamic farming producing wine that actually tastes like somewhere specific: garrigues, dark cherry, iron minerality, the particular dryness of the southern Rhône garrigue in summer.
What makes it relevant to this community is that the farming philosophy is visible in the wine without the wine tasting like the farming is the point. The intervention is low, the sulfur is minimal, the vines are worked entirely by hand. But you taste Cairanne first and the winemaking methodology second, which I think is how it should work when it works.
I drove out from Lyon on a Saturday last autumn, 45 minutes south, and visited the domaine. The brothers were there, no appointment, they opened the cellar and poured. No ceremony, just wine. That's the kind of producer this is.
Around €20–22 in France. If you've been sleeping on Cairanne as a natural wine region, worth investigating
EDIT: as correctly pointed out in the comments, the Alary family sold the estate in 2020 to the Abeille-Fabre family (owners of Château Mont-Redon). The biodynamic certification continues under the new owners and the wines remain excellent. The “natural wine” framing in the original post was also a stretch, this is a serious biodynamic estate but not a natural wine producer in the strict sense.
On every trip/vacation that me and my boyfriend go on, we try to find a natural winery to visit. It's our favorite way to get to know a place (the people making natural wine always have the best stories obvs).
We're building a proper list now. Where should we go next?
Regions already on our radar: Jura, Etna, Friuli, Georgia. But we'd love to hear what's actually moved you. A specific producer, a visit that stayed with you, a region that surprised you.
We're based in Europe but open to anywhere!
Ideally in BK, but will travel!
Hi! Quick question, I’ve loved natural wine for years now and within the last two years I have made it my whole working life. And personal life. Hey, what can I say, I’m obsessed. But whilst I love all that natural wine has to offer, I’d like to learn more about the classics and everything around that! Is doing the WSET courses worth it? I already have a job in wine so it’s not necessarily the qualifications I am interested in, it’s more so from an understanding purpose that I’m asking!
Thanks!