Daniel & Jonas Brand, Electric Chardonnay Acid Test, 2019
My bestselling wine, and for good reason. It’s a fresh and wild chardonnay with an edge of riesling, made by two young brothers in the Pfalz region of Germany.
Mary Taylor, Bordeaux Blanc, 2019 and Bordeaux Rouge, 2018
These are two of my core wines. These are organic Bordeaux that stay fresh and food friendly. None of that heavy alcohol and oak. Bordeaux Blanc is primarily sauvignon blanc and is a fantastic seafood wine. Freshly shucked, briny oysters or Jonah Crab claw and aioli with crusty bread are a great pairing. Bordeaux Rouge is a blend of cabernet sauvignon, merlot and cabernet franc and pairs beautifully with herby, roasted chicken or vegetable couscous.
Los Bermejos, Listan Negro, 2019
Marie Weiss, Champagne Brut, 2014
This is “real deal” Champagne made from pinot noir and chardonnay from Premier and Grand Cru vineyards. This is, in my opinion, one of the best values on the market for Champagne. Fresh and perky but with a base note of honey and toasted nuts. Gorgeous as an apéritif or with any celebration.
Le Briseau, Patapon, 2019
An absolute classic of the natural wine scene and one of my favorite wines of all time. From the Loire Valley and made from the grape pineau d’aunis, this wine has hallmark aromatics of white peppercorn, summer strawberry and rose petal. It is light on its feet but is structured with persistent tannin and is incredibly food friendly. Pairs beautifully with quiche lorraine or mussels and fries.