Wines from this tiny Galician gem are always on our heavy rotation list. Alberto Nanclares and Silvia Prieto take Albariño to to the very highest place. Through meticulous winemaking they channel the soul of Rías Baixas, its sandy, granitic soils, and their place on the Atlantic coast of northern Spain into their tiny winery infusing their wines with startling intensity. While other winemakers in the region de-acidify their Albariño, Alberto and Silvia fully embrace that acid. The bright, vibrant energy of their wines is unmatched. Dandelion is 100% Albariño, wild-fermented and aged on its lees for 7 months. The wine is alive, saline, and delicious. It smells and tastes of lime zest, wet cement, honeysuckle and ripe asian pear.
Alberto and Silvia honor and protect their vineyards in a way that resembles the reverence and respect one might show a group of elders. Their winery is not much bigger than a walk-in closet. What they manage to capture in that small space is a sort of mystical connectedness to their homeland that should be (and is) the envy of every winemaker working to connect their wines to a place.
This bright and energetic blend of Vermentino and Chardonnay is poised to shake up your white wine regimen. On the nose, expect notes of sea-kissed lemon rind and ripe pineapple. On the palate, it is crisp, dry, and seriously refreshing. Any kind of seafood is going to pop alongside this wine.
This is country wine made by a hometown boy who returned to his roots to make good. Matteo Baldin's winery in Bramaterra is small. Very small. In fact, he produces less than 450 cases of wine each year. But what he does produce is certainly getting noticed. Kròs is a super fun, juicy red wine that shows off just how zippy wines from this corner of northern Piedmont can be. It's not meant for long meditations or longwinded dissertations. This is a wine that is meant for long afternoons at the table, arguing and laughing with friends, breaking bread, passing bottles. Tangy cranberry and red cherry, a bit of mint, some stony minerality, and the warm grip of tannins - this is real wine, wine to share, wine to enjoy with a Bolognese, a radicchio salad or a pizza.
Guimaro’s blanco sports an intense waxy texture and wild tropical aromatics of pineapple and ripe guava. Despite its power it is very much a wine of the Ribiera Sacra and a result of Pedro Rodriguez’s rebel winemaking. Pedro farms vineyards on the steep lopes of the river Sil. Low yield, high altitude, foot-stomped Godello is wild-fermented and aged on its lees for 6 months. This is an under-the-radar gem. Only 275 cases produced.
A new salami from Driftless in Wisconsin that take's its inspiration from a classic Greek style. Cumin and oregano are prominent in the blend, resulting in a earthy and nuanced flavor that's calling out for a fruity red wine and sheep's milk cheese.
Fisherman Keper Connell grew up in the restaurant industry and is a lifelong fisherman dedicated to sustainability. In addition to serving as the fisherman-in-chief at Gulf of Maine Conserva, Keeper is committed to ensuring these delicious fish remain for future generations to enjoy. Attention is given to each rod and reel caught fish before being cooked and tinned immediately in extra virgin olive oil. You'll taste the care that goes into each can of this uniquely New England twist on an old-world favorite.