A half bottle of Champagne is the perfect excuse to treat yourself on any given day. Based in Côtes de Bar (Aube), Bernard Dumont continues the 200-year family tradition as he grows fruit on the same soils found in Chablis,... Read More
Fabrice Pouillon makes some serious Biodynamic Champagne. All the hand-harvested fruit is crushed in an old wooden press, and the juice flows into enameled iron fermentation tanks before aging in oak barrels and stainless steel.... Read More
The Raventos family estate dates back to 1497; in 1872, Josep Raventos started crafting sparklers upon his return from France. Raventos was already making traditional method sparkling wine before there was a classification called... Read More
Upon returning from France, Josep Raventós decided that Catalonia would be a great place to create sparkling wine from indigenous grapes. He made his first Cava in 1872, and the family continues in the new Conca del Riu... Read More
Rayun is our choice in party Sauvignon Blanc. Made with steel-fermented fruit from the Central Valley region, this wine is fresh and fruity, with flavors of apple, pineapple, tropical notes, and floral notes. It is perfect for... Read More
Rayun is our choice in party Sauvignon Blanc. Made with steel-fermented fruit from the Central Valley region, this wine is fresh and fruity, with flavors of apple, pineapple, tropical notes, and floral notes. It is perfect for... Read More
Refosco is one of the more obscure grapes from the greater region known as Triveneto or Tre Venezie in northeast Italy, but it yields delicious red wine worth trying. Made by the fourth generation of the De Stefani family, Redentore... Read More
The story behind Taken From Granite is as interesting as the wine itself. First of all, it is more than 20 years old! Imagine a library California Cab selling for under $100?! The other part of the story starts in the 1970s when... Read More
Revel Cidery of Guelph, Ontario, has an entirely original take on cider. Traditionalists want to know if their apple fizz is Spanish, French, German, English, or New England-inspired and then what heritage apples are used, but... Read More
We're not letting this anise/licorice aperitif disappear into the back of history's liquor cabinet. The real pastis from Marseille! was introduced to the masses in 1932 by Paul Ricard as a substitute for the era's... Read More
