Boat Wines

If you’re near a large body of water, summer means the return of boat season. And if you’re like us, that means your shopping basket is starting to shift to include what we call “boat wines.”

The Dedalus Dispatch

Pasta di Nero di Seppia Recipe
May 12, 2022
We love a pantry pasta, particularly one that evokes a distinct place. This recipe calls...
More than Summer Wine: Take a Road Trip Through the Regions of Rosé
May 10, 2022
Rosé gets a bad rap. Through decades of mass production and marketing, it’s gained a...
Like This? Try that: Indigenous Grapes Edition
Apr 26, 2022
Have you ever heard of Prié Blanc? How about Ondenc? Chances are these grapes are...
Island Wines to Quench Your Curiosity All Spring and Summer
Apr 19, 2022
When the grey snows of winter begin to fade, bulbs start to poke their way...
Why You Should be Drinking Volcanic Wine
Apr 12, 2022
What's in Volcanic Soil, Why Does Volcanic Wine Taste So Good, and Where to Find...
Island of Rebels: Corsican Wine and Cultural Reclamation
Apr 04, 2022
“When I talk about Corsica tableside at Dedalus, I talk about revolution,” says Brittany Galbraith,...
Friends of Dedalus: Duline
Mar 29, 2022
The Natural Wine Pioneers of Friuli We say that natural wine isn’t a trend —...
Beyond Natural: Avant-Garde Winemakers who Ferment Change
Mar 22, 2022
Ganevat, Hiyu, Ostertag, Duline, and Herve Souhaut. These winemakers take natural to the edge, then leap. They are the avant-garde, and we are proud to carry their wines in our shops. Read all about them on our blog.
Friends of Dedalus: Spanish Wine Importer Chris Barnes
Mar 15, 2022
The wine scene of today's Spain defies one-sentence definitions. The bottles you'll find at Dedalus...
The New Spanish Cheesemakers
Mar 10, 2022
Ask most anyone here in the U.S. to name a Spanish cheese, and you’ll probably...
Mathieu Lapierre Interview: Legends of Beaujolais
Mar 07, 2022
I should have been more nervous to interview Mathieu Lapierre — after all, he’s legend...
Traveling to Friuli at the Table with Orange Wine and Prosciutto
Feb 28, 2022
There’s something magical about eating and drinking in Italy. It could be the emphasis on...