Naturally
Say the words "natural wine" in a crowd of wine drinkers and you'll get mixed reactions. People have strong opinions about it. Learn about the origins of natural wine, and our take, in this Dispatch.
The Dedalus Dispatch
Dedalus talks with up-and-coming Rioja winemaker Sandra Bravo of Sierra de Toloño.
So many of the foods that we automatically think of as “wine foods” come from Lyon. Coq au vin, terrine, charcuterie, the list goes on. These unfussy dishes epitomize the bouchon, the iconic Lyonaisse restaurants. We sat down with César Ponsonnet of Le Merciere, an iconic Lyonaisse bouchon, to learn more about bouchon culture, his great wine list, and his thoughts on hospitality.
Dedalus talks to Matteo Furlanii, who makes all-natural alpine wine high in the Dolomites.
Dedalus talks to award-winning cookbook author Meredith Erickson about her past and upcoming projects, from "Alpine Cooking" to a new aperitivo.
The wine scene of today's Spain defies one-sentence definitions. The bottles you'll find at Dedalus...