Pineau d’Aunis is one of those grape varieties that some people decry but others are passionately devoted to, including us. Our considered opinion is that there are absolutely no inferior grape varieties – there are just inferior wine makers. There is always a winemaker who can make a great wine […]
When you start to explore that part of southern France that is within sight of the might Pyrenees mountains there are many treasures to happen upon. Remember that this is Catalan country on both sides of the border. Many people here, both French and Spanish, identify as Catalan first. It […]
Wines of the French Alps by Wink Lorch is a survey of grapes, wines and people who make wine from the slopes of Mont Blanc down to the plains carved out by the Diois river.
Land and Wine: The French Terroir by Charles Frankel is a good introduction to the terroir and wine styles of the main French wine regions.
Wink Lorch is an expert on the Jura region. Her new book, Jura Wine, is full of information about the people and places in this fascinating wine region.
Terroir: The Role of Geology, Climate, and Culture in the Making of French Wines, is a brilliant book about the concept of terroir by geologist James Wilson.
There is little doubt that Alice Feiring is one of the best wine communicators on this planet. Her messages are always clear and concise and she never talks down to her audience. In this case her audience is clearly those who are new to the field of natural wines. However […]
The Producers by Region page lists each of the producers we import from France under the region they live in.
We first met Jean Marc Dreyer from the village of Rosheim in Alsace a number of years ago at a winter salon in the tiny village of Glaine-Montaigut in the hills to the east of the Auvergne city of Clermont-Ferrand. It is a small salon, but we always meet interesting […]
We love the term ‘Natural Wine’. Let us explain why. We have always been educators and communicators. That is why we love writing to explain our wines and what they mean to us. And that is why the term appeals, because it helps people communicate exactly what they mean about a naturally-fermented wine that has been made without additions and without anything being taken away from the wine.