Montesecondo Chianti Classico 2022 orgNY Times wine critic Eric Asimov has written more than once that he has a thirst for Chianti that cant be slaked; we love this attitude, as Chianti is a deeply un hip region, mostly because it got itself into trouble in the 1980s and 90s by deliberately producing oceans of industrial stuff that has been quite anonymous. But Asimov is right! When you open this bottle from Montesecondo, a real, small farmer producer, youll be newly introduced to the
'Kai' is their 100% Friuliano
with good honey notes - perfect in cocktails
Mainova's commitment to sustainability goes beyond their strictly organic farming practices - almost all of their bottles are from reclaimed glass and all of their labels are from recycled paper
but starting in 1995 Jean-Luc Pasquet began cultivating his vineyards according to organic practices
Fortaleza Tequila is made according to traditional practices like roasting the agave piñas in stone ovens and stone-crushing them by tahona
It is so pure and beguiling
resulting in a medium-weight red with notes of strawberry fruit
chef David McMillan
but it stays out of the way of the straightforward pleasure of this wine
more integrated bubbles and a vibrant
"An indispensable manual for home cooks and pro chefs
age it for a few more years before opening this chamomile-and-mineral beauty
