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grapes you don't play with, but should

Garganega can throw off a lot of lemon and white florals. It’s pretty mild, very refreshing, great with fish. In Soave, they mostly just use Garganega grapes but a little Pinot Bianco, Trebbiano di Soave (Verdicchio), and Chardonnay are also put into blends sometimes.

friend request: garganega

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Also had this cool sparkling wine made from Gamay and Poulsard, which is worth seeking out too ($20 here).

friend requests: poulsard and trousseau

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This Gahier Trousseau was so feral and wild, and completely perfect with the charcuterie. Around $33.

friend requests: poulsard and trousseau

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LOVED this light Poulsard, served chilled. Definitely more like a rosé than a red. I can’t find it online but had it by the glass at Pearl & Ash in NYC.

friend requests: poulsard and trousseau

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You need to add Trousseau and Poulsard as your new spring (and summer) friends

friend requests: poulsard and trousseau

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Josmeyer - most are really good, this one is GREAT. Elegant white florals, and another biodynamic one. $17

friend request: pinot blanc

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Jean Ginglinger Cuvée George - biodynamic goodness, $17

friend request: pinot blanc

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Cattin - look how frosty this guy is, mmmm! $10

friend request: pinot blanc

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Trimbach is another go-to producer, about $14

friend request: pinot blanc

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Schlumberger is a solid, reliable producer. This Prince Abbés one is about $16.

friend request: pinot blanc

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love love love Grenache Blanc for spring (and summer, but we're not technically there yet)

love love love Grenache Blanc for spring (and summer, but we're not technically there yet)

friend request: grenache blanc

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love love love Grenache Blanc for spring (and summer, but we're not technically there yet)

You've been rooftop drinking all summer, but have you ever had wine from the highest winemaking area in the world? Make Torrontes your friend. grapefriend.com/...

friend request: torrontes

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Godello isn’t quite as racy and acidic as Albariño. It’s much smoother – creamy and almost waxy.

Romorantin’s rarely made outside of the Loire’s Cour-Cheverny AOC, but it’s so worth seeking out. Very crisp and lemon/limey with a little almond thrown in to balance out the acid,

Aglianico is from a southeast part of Italy called Basilicata where there’s an extinct volcano - you can actually taste the volcanic ash a little

Here’s what you need to know about Grüner Veltliner: 1. biggest characteristics: white pepper and green grass 2. it’s from Austria and is pronounced “GROON-er VELT-leen-er” 3. it’s sooooooo good!

Monastrell: So yummy – heavy, inky, blackberry, spicy. It’s like a punch in the mouth in the best way possible.