What is light, airy and deliciously summery? Pét-Nat! Pét-Nat (short for Pétillant Naturel) is a sparkling wine made in the méthode ancestral, an ancient technique where the wine is bottled before having completed its fermentation. The fermentation process continues in the bottle, finishing converting sugar into alcohol and thus producing light bubbles of carbon dioxide. Unlike Champagne, Pét-Nat is not disgorged and can be cloudy. It is also often low in alcohol with a touch of sweetness, which makes it light and refreshing. For sommelier and author of The MODERN GENTLEMAN: A Guide to Essential Manners, Savvy & Vice Jason Tesauro, the deep red Štoka Teranova Peneče is among The 10 Best Pét-Nat Wines Under $40: Wind, erosion, drought, and iron-laden soil make the Kras region one of the most severe and unique terroirs in the world, producing this sparkling red from the inky Teran grape. We’re getting Štoka’s new Pét-Nat production in our coming container from Slovenia. Check it out!
Our new Dalmatian container is coming soon with brand new vintages from the Miloš winery! The Miloš family has been making full bodied Plavac from the rugged coastal vineyards of Pelješac Peninsula in for over 500 years. Today, the wines are certified organic, made with minimal intervention and totally aged worthy. Wine lover and blogger Nenad Trifunović just reviewed the Miloš Plavac 2013 on his blog Dnevnik Vinopije (Diary of the Wine-Drinker): I still feel the playful fruit, the smell of ripe grapes harvested in the vineyard. I can see the bees and wasps sticking in the air filled with smells. While in the glass, the wine gradually releases figs and roasted almonds aromas. On the palate, the wine is well balanced. Clearly, the tannins are present, rubbing the palate but also associated with beautiful fresh balsamic notes. Ready to enjoy and ready for storage. Try the new Miloš wines on our webshop
Sixty miles west of Tokaj, the Hungarian wine region of Eger is one of Europe’s most northerly red wine appellations. It is famous for its Egri Bikavér, a red blend usually made from Kadarka, Kékfrankos and other international varieties. Kékfrankos thrives on the multifaceted volanic hills that protected the Eger vineyards from the cold north winds. Dr. Janos Stumpf, winemaker at the J&J Eger Winery and one of the “J” in the label, sourced his Eged Hegy Kékfrankos from dry-farmed vines on the Eged Hegy (Eged Hill). The wine is deeply colored and exhibits complex aromas of mint, sweet fruit and moka. On the palate, the wine has an amazing silky mouth-feel, and lots of freshness and balance. Perfect with grilled lamb chops and ratatouille. The other J of the label is Master Sommelier, wine critic and author John Szabo, who recently published Volcanic Wines: Salt, Grit and Power, an informative read on volcanic wines from around the world, including Hungary.
In September, I had the opportunity to go to Georgia on a tour for wine buyers. I was lucky enough to meet Beka Gotsadze of Gotsa and have one of the most quintessentially Georgian experiences of my entire trip. On the first night, we went to Gotsa Winery in the mountains above Tbilisi, greeted by a boisterous group comprised of winemaker, wife, dogs, and kids milling around a few old qvevri. We made our way to the cellar – first the upper room full of fermentation qvevri and then the lower room with the qvevri for aging – while Beka’s wife, Nina, gently teased him about his English (hers is perfect, of course). After tasting a mix of 2014 and 2015 vintages with cheese and bread provided to soak up the wine, we moved on to tasting what Beka likes to call his “experiments.” First, a Tsitska petillant naturel that was yeasty and rich with a lightness and acidity that was surprising, given it had just been bottled to finish off its fermentation. Then, some more Tsitska under flor in qvevri. And a few sips of 2015 Chinuri – bright, herbaceous and firmly tannic – to finish with before our … Continue reading Visiting Gotsa in Georgia
Speaker, sommelier, award-winning writer – author of The MODERN GENTLEMAN: A Guide to Essential Manners, Savvy & Vice, Jason Tesauro recently reviewed our first wine from Serbia, Maurer Kadarka 1880 2015 on Instagram: Phenomenal #naturalwine from #OszkarMaurer @bluedanubewine and @isabellelegeron’s wild Hungarian co-op. #Kadarka (aka #Gamza) is an ancient black-skinned variety named for a lake between Montenegro 🇲🇪 and Albania 🇦🇱. This one tastes of rhubarb and fresh strawberry jam but without added sugar. It’s mouth-drying but not tannic. Beyond the fruit, a fuzzy texture and bright finish bookend playful, dancing acidity with layered aromas of pomegranate and bitter citrus pith. 12.5% alcohol. Love it with a little chill and let it carry you away to 137-yr-old vines just over the border in Serbia. #unfined #unfiltered #untamed #unbelievable #handharvested #lowsulphites #vegan The Kadarka 1880 is sourced from a vineyard planted in 1880. It’s the oldest known Kadarka vineyard in the world, located in Serbia, on the Hungarian border. The wine is completely natural with no added yeast, no added sulphur, fermented in open vat and aged in big old oak casks for 12 months. It’s an amazing wine, you can find it here. Follow what Jason is tasting on Instagram.