Top 5 Reasons to drink Cru Bourgeois

Why to drink Bordeaux Cru Bourgeois In my first post on Bordeaux Cru Bourgeois I explained: what they are: great Chateaux that didn't sell for enough to be classified as Bordeaux Cru Classé in 1855 how they came to exist: a bunch of the best non-Classé Chateaux banded together for marketing purposes, and why it all stopped working: it was too complicated and bureaucratic! In this, my second post on Bordeaux' Cru Bourgeois, I want to give you five reasons to look beyond Bordeaux' Grand Cru Classé–more specifically, five reasons to look at the Cru Bourgeois wines for delicious values that do everything we want our wines to do. 1. The Virtual Circle of Good Money Making Great ... Read More »

Winemaker tasting with Olivier Merlin–Today in New York Shop

[caption id="attachment_11482" align="aligncenter" width="400"] Man and Horse Making Great Wine[/caption] Olivier Merlin is one of the great winemakers of Burgundy. His family vineyards aren't centered on any of the illustrious appellations of the Cote d'Or, but on the Maconais. He's one of the hard-working talents showing just how great the wines from this undervalued region can be: complex, mineral, ageworthy... delicious! His whites are some of the best value white wines in the whole world. We're thrilled to have him in the shop today to share his wines and talk about what it takes to make top flight wines, vintage in and vintage out. Wines will be available at a discount for all ... Read More »

Flatiron’s Rose FAQs: our simple guide to the best pink wines

Rosé myths and facts What is rosé? “Rosé” is French for “pink,” or “pinkish”—so rosé just means pinkish wine. Why all the hype about rosé lately? Cause it’s delicious and people love stuff that tastes great! Seriously. Also, there’s a reverse-snob appeal. For a long time most of the rosé we got in America was gross: industrial wine made by mixing cheap white wine with worse red wine (more on this mixing business below) and adding sugar. That created a real snobbery against rosé. But that’s not how they make the rosés we love. They never made them that way in France, Provence (rosés spiritual home), and it’s not how they make them here anymore ... Read More »

Tasting 2013 and 2012 Raveneau with the Raveneaus: Truax begins his Burgundy Trip at the top

Chablis is an iconic wine.  Chablis is one of the most famous names in wine.  For a long time Chablis was misused and abused as a generic name for dry white wine - especially from California.  This drove the poor growers in Chablis crazy. Just like Champagne is constantly fighting to defend its world-renowned appellation.  The poor growers of Chablis do not have the financial resources of their Northern neighbors, but thankfully the days of California Chablis seem to be over.  I wonder how Champagne and Chablis feel about the legions of exotic dancers who have also misappropriated their appellations? On a recent trip to Chablis, Fabien Moreau told me that like Champagne, Chablis belongs ... Read More »

Edges of Burgundy, Part 1

Your guide to Burgundy's Unknown Gems: Great wines and rare values Is Burgundy going the way of Bordeaux?  Prices certainly are going up every year.  The top producers’ wines are now out of reach for the vast majority of us.  In famous villages (Vosne Romanée, Chambolle Musigny), even relatively unknown producers don't come cheap. And in some ways, the situation is already worse than Bordeaux.  If you're willing to pay the price, there's always another case of, say, Leoville Las Cases that you can buy and put in your cellar.  They just make so much wine in Bordeaux. But not so in Burgundy, where bottles of top wines are now often allocated just two or three per customer... ... Read More »

New Sauvignon Blanc in the Old Style

Back in the '70s and '80s Kermit Lynch was one of a tiny handful of pioneers that roamed the French countryside, discovering wines to bring to America. Now there are literally hundreds of Americans doing exactly that. But surely all the great wine has long been found? Every now and then I'm surprised to learn that's not the case. I learned it on Monday evening with a bottle of Quincy from a producer who is completely new to us: Domaine Trotereau. It was a truly delicious bottle of Sauvignon Blanc. The temptation in Quincy is to make Sancerre. Sancerre, after all, is a very famous name, and the easiest thing in the wine business is to tell people "this is just like Sancerre but it's $2 cheaper." ... Read More »

Value and Tradition from St. Emilion

After recently writing about trends in Cote-Rotie, I thought it would be appropriate to turn my attention to St. Emilion.  Of course, the Northern Rhone isn't the only place in the world that abandoned its traditions in order to earn higher Parker points.  This is a trend that you saw in many parts of the world.  But one of the regions that is perhaps most afflicted is St. Emilion, the great right-bank village in Bordeaux famous for its Merlot and Cabernet Franc. Unfortunately, unlike the Northern Rhone, where interest in tradition seems to be rebounding, the same cannot yet be said for St. Emilion.  In fact, just in the last year, one of the last great traditionalists, Chateau Magdelaine, ... Read More »

Just Your Every Day Nebbiolo…

Nebbiolo, the powerfully tannic  grape associated with the great -- and formidable -- wines of Barolo and Barbaresco, isn't what usually springs to mind for pairing with lighter summer meals. Even in its native Piemonte, most Italians prefer the juicy acidity of an easygoing Barbera for drinking on a regular basis. Aside from being expensive, the best Nebbiolo-based wines are known for their commanding tannins and it can be ten years or more before they've relaxed enough to reveal those haunting flavors of truffle, tar, and violet. There is no disputing that with a great producer and a great vintage, this is a grape that is well worth the wait. With its tremendous aging capacity, most wine ... Read More »

Tasting of Equipo Navazos Sherries and Peter Liem book signing!

Thursday July 25, 2013 5:00 – 8:00 PM We are throwing a sherry party! This Thursday evening Peter Liem, author of Sherry, Manzanilla & Montilla will be in the store to talk and taste sherry with you. We’ll pour delicious and transporting sherries from the esteemed Equipo Navazos project, including the new #42 Manzanilla, a revisit of the #30 Manzanilla Pasada, and even the infamous #41 Palo Cortado.  We’ll have copies of Peter’s book available, too. This is an incredible opportunity to taste an extensive line up of rare sherries in the company of one of the foremost (and most down-to-earth) Sherry scholars in the world. If you’ve never met Peter, you’ll be astonished not just ... Read More »