Serralunga is the only village that is more Barolo than Barolo itself.
Barolo, the DOC, may get its name from Barolo, the village, but the essence of Barolo – its power, its structure, its nuance, its cherry fruit, its aromas – is found more in Serralunga than anywhere else.
We’re going to take you through the story of why Barolo is so special, and how and why it is that the world finally figured that out.
Then we’re going to treat it just like Burgundy by touring all of Barolo’s villages, highlighting what is special about each of them.
We’ll talk about all the important Crus and producers, and of courses there will be plenty of specific buying recommendations along the way.
The defining characteristic of German wines are their bright, fresh and zippy acidity. The cool weather helps in this regard, but so does its grape varieties, matched over centuries with their best-suited site. The best way to intimately get to know German wines is to start here: with a crash course in some of the top subregions.
We set out to write this Flatiron Guide to German Wines to explain not just why the wine geeks go so nutty for all things Deutsch, and not just why German wines are among the best wines for the super-casual wine drinker. And not even why we are so deeply in love with them, ourselves.
No, we set out to explain why a German wine is the bottle you should take home tonight. You. Yes, you.
20 years ago, “natural wine” was the freaky stuff drunk after-hours in Williamsburg and the East Village. Today, collectors around the world chase bottles of natural wine as passionately as DRC – and pay top dollar for some of them.
Where did natural wine come from, and how did it spread so far and so fast?
In a word: Beaujolais!
The Beaujolais wine region is not small, but it isn’t too complicated either, and it’s definitely easier to understand than many French regions like Burgundy or the Rhône. The first thing to understand is that the wines of Beaujolais are divided into three in three Classifications: Beaujolais, Beaujolais Villages, and Beaujolais Crus.