Top 7 Beaujolais for the New York Times Wine School

Beaujolais is one of our true loves!  So we're just thrilled that Eric Asimov has made it the subject of the second installment of his New York Times' Wine School. How much do we love Beaujolais?  Well, there's no other wine that the folks at the wine shop take home and drink more often.  It's so yummy, so affordable, and so good with so many foods and on its own, that it wins out night after night. We love it so much that Jeff did an 8-part series of blogs on Beaujolais and its Crus.  We love it so much, we've got over 30 Beaujolais on the shelf -- we think that's more than any other shop in America. And that selection's key because, as usual, Eric's recommendations sold out within ... Read More »

Cantina Bartolo Mascarello’s #unicornwines: Freisa, Nebbiolo/Nebiolo, Barbaresco, and Riservas!

The Cantina Bartolo Mascarello is one of Piedmont’s most legendary – and most traditional – producers.  The Cantina’s famous namesake was one of the three (self-described) “last of the Mohicans,” who always made wine the way he learned from his father, back in the ‘40s: no interventions, no barriques, no messing around at all. In fact, the Cantina never even followed the modern trend of producing multiple Barolo bottlings: no single vineyards (even though the family has holdings in some of the very best, including Cannubi), no special selections, and no Riservas.  Just one – stunning! – Barolo, year after year. Cantina Bartolo Mascarello’s historic Barolos and ... Read More »

Inside this Week’s Tasting: Ruminations on Romorantin Part I

As I was finalizing the lineup of wines for this week's wine tastings, I came across what I thought was surely a mistake. "Beau”, I queried, “are we actually putting a Romorantin on the shelf for $89.99?” Earnestly, Beau nodded in the affirmative, and I stared down at my notes, wondering how on earth we could justify that sort of pricing on an esoteric grape variety that most have never even heard of. After about two minutes of Internet research, I had my answer. The wine, called “Provignage” (open, along with many others, at tonight’s free producer tasting!) comes from a minuscule plot of incredibly ancient vines, planted back in 1850. Miraculously, these vines escaped the ... Read More »