karina@france44.com, Author at France 44

At the Foot of the Mountain: Piemonte’s Nebbiolo

by Hailey

More so than almost anywhere else in the world, Italian wines are hard to understand. With over 355 grape varieties grown in the country, and some of the oldest wine regions in the world, it doesn’t take long to become overwhelmed with information. Yet when we think of Italian wine, Piedmont is one of the first words to come to mind.

The region holds a special place in Italian history as having played a leading role in the Italian unification process throughout the 18th century, as well as being the origin of the Italian Industrial Revolution that began at the tail end of the 1800s. It’s also one of the most well-known and renowned regions within Italy: not only does it hold vinous supremacy thanks to its vast number of fine and prestigious wines (a whopping 17 DOCGs and 42 DOCs), but also in its diversity and quantity of wines produced. Nebbiolo takes the crown here, at least in the number of high-quality wines produced – but wines made from this grape vary quite significantly throughout Piedmont.

The word Piedmont roughly translates to “foot of the mountain,” a nod to the topography of the region. It’s surrounded on all three sides by mountains: the Alps form the boundary with France on the West, and Switzerland and Vallee d’Aosta to the North; in the Southern part of the region, the Ligurian and Maritime Alps separate Piedmont from France and the Ligurian region within Italy. All of these mountains and hills make up a series three concentric rings (predominantly on the Western side of the region, with the Po Valley nestled in the East), and these mountains and hills are not only a defining characteristic of Piedmont itself, but also play a key role in which grapes are grown where, and how wines from each area of Piedmont present themselves in our glass. It’s the middle band, though, where most vines live. Planted between 500 – 1300 feet in elevation with sun exposure coming in all directions, it’s kind of like heaven on earth for Piedmont’s grapes, with each variety planted in the precise spots in the hills that will suit it best. The last, and most inner band, is the plain, which you can find along the Eastern side of Piedmont. Here, the principal crop is rice, not grapes, as the soil is too flat and fertile to suit quality vine growth.

Okay, here’s where things start to get more convoluted… Piedmont is organized into four major sub-regions, and within these subregions are clusters of hills. The most important in relation to Nebbiolo are the Monferrato hills, the Langhe hills, the Roero hills, and the Novara and Vercelli hills. To make things even more confusing, the hills are further divided into provinces, which are divided into districts and DOC(G)s.

The most Northerly of these provinces are the Navara and Vercelli Hills. Here, Nebbiolo goes by a different name: Spanna. The climate is milder, thanks to Lake Maggiore’s and Lake Orta’s moderating influences, and cool air from the alps swoops down to create super austere, high acid wines, while a wide diurnal range allows grapes to fully ripen. In relation to Nebbiolo, there’s two DOCGs to look out for from Northern Piedmont: Gattinara and Ghemme.

Gattinara and Ghemme are the two most Northerly DOCG’s for Nebbiolo, and the former boasts incredible natural grape growing conditions. The combination of perfect sun exposure, ideal altitudes, and soil mix create deliciously bright and aromatic wines, and thanks to these conditions, Nebbiolo (a very finicky grape!) does well here. Gattinara wines contain a higher percentage of Nebbiolo, a minimum of 90% with the other 10% of the blend being either Vespolina or Uva Rara. The combo of full tannins and high acid means that these babies are a bit crunchy and can take a while to mature. They’re full of all of the classic Nebbiolo notes of tart cherry, strawberry, tar, spice and violet, and are incredibly bright and a bit lighter in color than Piedmonts from more southerly areas of Piedmont, with a lighter body and slightly lower alcohol levels as well.

The Langhe and Roero hills, within the subregion of Alba, are found in the Southern part of Piedmont. This is where the bulk of France 44’s Piedmont section hails from, so if you frequently scan those shelves these words are probably ringing a bell for you. Besides wine, this part of Piedmont is also well regarded for hazlenuts, white truffles, and chocolate (this is where Nutella was invented!). The Ligurian Sea flanks the Southern part of Piedmont, so the conditions aren’t as brutal here and as a result the wines are much more consistent from year to year, with a fuller body and more alcohol than the wines of Northern Piedmont. Temperatures swing quite a bit between day and night in Alba, meaning the Nebbiolos of these parts are able to retain their signature acidity and are especially aromatic with notes of rose petal and violet bursting from the glass.

Within the Langhe Hills are the two appellations that are most closely associated with Piedmont: Barolo and Barbaresco. The winemaking philosophy of these regions is often compared to that of Burgundy: these are single varietal wines, with huge importance placed on the village origin of each wine. Most of the time, they are single-vineyard wines that are estate bottled. Vineyards are divided into tiny parcels, and these itty bitty lots of land are generally owned by multiple growers. For all of these parallels, Burgundy wine is nothing like that of Barolo or Barbaresco in character.

Barolo is known and loved for big, brooding power, but it actually wasn’t until the 1850’s that Paolo Francesco Staglieno created a dry style of Barolo. Prior to this, the area was known for sweet wines. As the drier style became more commonplace, they established themselves as the favorites of aristocrats throughout the area, earning the nickname “king of wines and wine of kings.” These wines do vary from bottle to bottle, though, and it’s mainly due to the type of soil they’re grown on (younger and more fertile Tartonian soils of Western Barolo, producing highly aromatic, elegant, fruitier, and more immediately drinkable wine; or the older, poorer Serravallian soils of the East, which produce way more powerful, robust, structured wines) or the style they’re made in (modern, with more fruity characters and more noticeable oak usage; or traditional, with more austerity and neutral, Slavonian oak usage). The Fantino family’s 2013 Barolo Bussia Cascina Dardi is a great example of a Barolo with both power and fruit, with hints of tobacco, leather, and a distinct richness added into the mix. Decant it and it’ll wow you with a surprisingly medium body and beautifully integrated tannins, or let it rest in your cellar and let the flavors morph more into dried fig, dried rose and violet, nutmeg, leather, game and meat.

Like Barolo, Barbaresco wines are 100% Nebbiolo. Elevation is lower here, and the Tanaro River is also closer, so the climate is a bit warmer than Barolo and grapes ripen fully with more ease and consistency. Beyond that, the terrain itself is more homogenous, so wines from commune to commune don’t vary as significantly as in Barolo. While both Barolo and Barbaresco are full of power and have lots of ageing potential, Barbaresco tends to be just a touch lighter, less austere, and more immediately approachable than many Barolos. If you’re looking for something immediately drinkable that still has some persuasive tannic body, Barbaresco is a great direction to go. The 2018 Luigi Giordano Barbaresco ‘Cavanna’ in particular is a staff favorite, so if we haven’t tried to sell you on it yet, you ought to give it a try! This is another one that you could drink now or cellar for half a decade or so, but drink it now and you’ll find a deliciously herbaceous dried sage quality alongside crushed red flowers and spicy, tart red fruit.

Nebbiolo d’Alba DOC wines are also varietal wines, pulling from over 30 communes on either side of the Tanaro River, excluding Barolo and Barbaresco. They’re full of wild strawberry, floral aromatics, and a bit of tar or bitter earth, but think of these are the baby sibling to Barolo and Barbaresco. These are lighter, less austere, and much less structured versions of Nebbiolo — perfect for you to get your Nebbiolo fix without breaking the bank too badly. Try the 2018 Bruno Giacosa Nebbiolo d’Alba and you’ll find an elegant, subtle wine with surprisingly fine tannins and notes of fresh black currant, raspberry, and cranberry.

Last but certainly not least, the Langhe Nebbiolo DOC is used by Barbaresco and Barolo producers looking to release more approachable expressions of Nebbiolo, with less restrictive rules than would be required in their respective DOCGs. The DOC requires only 85% of the stated varietal to be included in the bottle, so there’s more versatility in blending, with less ageing in oak and bottle. These are some of the most budget friendly bottlings of Nebbiolo, and are great for everyday drinking! My go-to weeknight Nebbiolo is the 2019 Vajra Langhe Nebbiolo — it shows the perfume and aromatics that I love so much about this grape, and while it’s easy-drinking and definitely a fruitier style of Nebbiolo, it still has a decent amount of complexity. Black currant, wild mountain berry, lavender and rose petal are the shining notes here, with hints of blood orange and macerating strawberry on the finish.

Drink on, friends!

irish whiskey

I’m For Amphora: A Guide to Amphora Wines

by Karina Roe

“The ground has all the life you need to give birth to grapes. A vine needs the earth to make a grape. Once you have that grape, you need the earth again to make the wine.” –Josko Gravner

There is poetic beauty in the idea that the soil that births the grapes then becomes the vessel that holds the wine. The ancient art of amphora winemaking goes back to the earliest origins of turning crushed up grapes into a brain-tickling ferment. Today, 8000 years later, amphora wines are a small but mighty force that are finding their way onto the palates and into the hearts of curious wine lovers.

The amphora tradition goes back to ancient Egypt. These vessels, which have been found in huge quantities stacked neatly alongside great pharaohs in their tombs, were known as symbols of fertility and rebirth. But more practically than that, these ancient clay pots also radically transformed the way people were able to consume wine. Amphorae changed wine from being a mere seasonal beverage that needed to be drunk immediately before it spoiled, to giving it extended life and mysterious complexity.

Amphorae are also linked to ancient viniculture practices in the Fertile Crescent and what is today known as the country of Georgia in Eastern Europe. But unlike the ancient Egyptians who used any number of additives and flavoring agents to help with taste and longevity, the Georgian methods were much simpler. The focus has always been on the inherent qualities of the wine itself and even more important, their beloved qvevri, the Georgian term for amphora.

*Qvevri buried underground, courtesy of Orgo Winery*

Qvevri makers were once the most heralded members of Georgian society. The know-how of this laborious craft was passed down from generation to generation. But after various world wars, political upheavals, crushing Soviet rule, and the dawn of the tech era, Georgia’s qvevri tradition was on the brink of extinction. A handful of qvevri producers were left to defend their ancient craft, but the inevitable truth was that their precious tradition would die with them.

But the pendulum always swings back the other way, doesn’t it?

In the late 20th century, an Italian winemaker by the name of Josko Gravner made a pilgrimage to Georgia, and after tasting the local wines decided that qvevri was the only path for his own wines. Gravner brought back qvevri to his Friulian estate, introduced his compatriots and subsequently the rest of the world to this resurrected craft, and suddenly Georgia could not churn out qvevris fast enough to meet demand.

So, what is it about these clay pot wines that has become so endearing to the geeky somms, adventure seekers, and crunchy naturalists of the wine world?

Clay vessels have roots in many cultures and countries around the world. But in the case of Georgian winemaking, qvevri are synonymous with skin-contact wines, or “orange wines.” Wines of all colors are fermented and aged in qvevri, but amber wines are the standard bearers of Georgia’s unique wine traditions.

Take the Orgo Rkatsiteli for example. “Rkat” is to Georgia what Chardonnay is to California, and is a perfect candidate to take on skin contact and amphora fermentation. This wine from Kakheti sees 6 months of skin contact maceration in qvevri, and comes from astonishingly old vines despite the region’s many Soviet-era vine pull schemes. It is the perfect introduction to qvevri wines and Georgia’s most famous white grape. The wine is unfiltered and a touch cloudy on purpose, giving it more depth of flavor. There are indeed tannins here because of the skin contact, but they are fine and well-integrated. The qvevri aging gives a subtle earthy nuttiness to the wine, and frames the dried apple and tea notes that appear with a little time in your glass.

But because qvevri and amphora are less porous and contribute less flavor than oak barrels do, their effect on more intense red wines is also lower. This allows the wine itself to shine through, and for a grape like Saperavi this is important. If Rkatsiteli is the Chardonnay of California, then Saperavi is Cabernet Sauvignon. The Vellino Saperavi is textbook: deep, dark ruby, full-bodied with great acidity and tannins, and very long-lived. This fruit-driven example is plush with ripe blackberry, black plum, and cherry, and is a perfect match with any hearty stew or roast.

*Freshly fermented skin-contact Ribolla Gialla in amphora, courtesy of Wiley Wines*

Today, amphorae are being used by artisan winemakers around the world, from Slovenia to Sonoma. Minnesota’s own wine cowboy Phineas Fittipaldi brings us Wiley Wines Ribolla Gialla. Ribolla Gialla is a mainstay white grape for Gravner in Friuli and has found its way to the vineyards of Oak Knoll, Napa Valley. Lovingly farmed using organic methods by Steve Matthiasson, Phineas hand-harvested these grapes and aged the wine on their skins in Oregon-made amphora for 9 months. For those thrill-seeking drinkers, this will make your head spin and your taste buds dance.

Another nod to international champions of amphorae is the delectable Don Juan José ‘Anfora’ Carignan from Casablanca Valley in Chile. Borrowing from both European and Chilean traditions, Juan José uses grapes from extremely old vineyards (135-year-old Carignan vines) and prefers to use old anfora made from the same soils his vines grow in. Originally from France where it is used as a blending grape, this 100% Carignan is laden with spice and earth tones yet still filled out with ample red fruit. And like all the other featured bottles here, fermentation is done with native yeast, little to no manipulation, and with a deep respect for the grapes, land, and hands involved.

From the most ancient depths of wine history to our shelves at France 44 in 2022, it’s a pretty cool thing to be able to be a link in an 8,000-year-old chain of tradition. If you’d like to read more about the Georgian qvevri tradition, check out Alice Feiring’s book “For the Love of Wine.” Gaumarjos!

The Perfect Valentine’s Day Recipe

Whether you’re creating a restaurant-worthy Valentine’s Day dining experience at home, throwing a Ystävänpäivä get-together with your pals or just practicing a little extra self care, you’ll need a few ingredients to make February 14th a success:

• SPARKLING WINE. We drink bubbles year-round here, but Valentine’s Day seems like a good time to dive into something a little “extra.” We’re helping you out by giving you 10% off all bubbles this weekend, both in-store and online. Check out a few of our favorites below:

The classics

Avinyo Brut Reserva Cava • $17.99

Roederer Estate Brut • $32.99

Bollinger Special Cuvée Champagne Brut • $84.99

La vie en rosé

J. Laurens La Rosé No. 7 • $19.99

Raventos i Blanc 'de Nit' Brut Rosé • $29.99

Marc Hebrart Rosé Champagne Brut • $64.99

On the fringe

Ca' di Rajo 'Le Moss' Frizzante • $15.99

Tracey Barbarian Muscat Brute • $34.99

Peter Lauer Riesling Sekt • $47.99

A touch sweet

Colli Euganei Prosecco Extra Dry • $15.99

Ercole Moscato d'Asti • $16.99

Bernard Rondeau Bugey Cerdon • $21.99

• CHEESE. We’ve done the hard work of sifting through millions of potential wine and cheese pairings to come up with the best of the best. Check out our collaborations with the France 44 Cheese Shop in The Pairing for suggestions and nerdy cool product info.

• CHOCOLATE. Whitman’s Samplers will always have their place in the age-old traditions of Valentine’s Day. But if you don’t want to play chocolate Russian roulette, let the Cheese Shop take away some of the guess work and suggest one of their amazing bean-to-bar chocolate bars.

• THE ONE-STOP SHOP. If you’re running out of time to create your personal one-of-a-kind Valentine’s Day experience, we’ll take care of all the details–from flowers to caviar. Click below to check out the Cheese Shop’s incredible Valentine’s Day pre-order menu, do all your shopping in one fell swoop, pick up your bundle on Monday, and indulge. Even Cupid would be impressed.

The Beer with a Minnesotan Soul

by Kayla Tyler

Lagern: German “to store.”

When I think about lagers, my mind instantly buzzes. I geek out about the process it had to go through, with a cooler fermentation than an ale at a comfortable Minnesota temperature of 42-55℉. Lagers ferment slower than ales and because of that, the flavor profiles are cleaner and crisper. Lagers originated in Bavaria, Germany around the 16th century. They were brewed either in caves or cellars dug into the limestone hillsides. Much like us hardy Minnesotans, the yeast in these cellars adapted to the cold, creating a unique strain which would later be named Saccharomyces Pastorianus.

By 1810, lagers made it to North America by way of German immigrants following the Civil War. Some of the top brands of that time are still around today like Pabst, Schlitz and Busch. They adapted their own lager versions with what North America had growing, and the rest was history!

I find lagering to be a form of beer maturation very similar to my energy during the cold winter months: slow, methodical, and near freezing. It’s like lagers and I are basically the same! Lagers are ingredient-driven: the traditional focus of lagers are primarily on the malt, along with the activity of the yeast when it’s fermenting. If the yeast activity is too high, you end up with fruity esters in your beer. The old saying, “Slow and steady wins the race” is really what makes a great lager.

One misconception of Lagers is that they are all the same color. That is simply not true! Lagers can be a variety of colors, from black to pale straw. The color and most of the flavor in beer depends on the malt, ranging from crackery, bready, toasty, and roasted to displaying gentle bitterness from the noble hops. The fermentation characteristics help take out the fruitiness and leaves you with a classic clean, crisp taste. There are a few lagers that can also be heavy, like Doppelbocks, Marzenbier, or even smoky and meaty like a Rauchbier.

Next time you stop at France 44, be sure to try these selected local varieties with different color and flavor profiles that I love in Lagers:

Arbeiter and Niko Tonks from Fairstate Collaborative Vienna Lager | $9.49/750ml crowler | Arbeiter has been brewing some of my recent favorite lagers and ales and Fairstate is currently our top selling brewery in the store, so it only made sense to pick this Vienna Lager. At a modest 4.8% ABV it is super crushable–a dark, gold-colored beer with a caramelly, sweet toast, cookie characteristic balanced by hops.

Utepils Helles Lager | $9.99/4pk cans | Utepils is another brewery that is also doing European-style brewing, so this Munich-style lager at 5.1% ABV is both rich and light with a hint of caramel and a soft finish. Also super crushable, this beer is sold in 16oz 4pks for $9.99 and 12oz 12pks for $16.99!

Schell’s Bock | $9.99/6pk cans | Schell’s has been around in Minnesota for a very long time, before the 1860s. August Schell co-founded this brewery and it has been knocking out solid beer since. This German-style dark lager is best consumed in the wintertime at 6.5% ABV with a rich flavor and robust, full-bodied malt character. The color of this hefty lager is dark amber to almost black.

Winter Scotch Guide

We’re deep in the throes of the winter doldrums, and to help out we’re offering 10% off all scotch (in-store and online) for this weekend and this weekend only! Here are a few of our new favorites to warm you up next to the fire this chilly winter season:

Glenglassaugh Revival Highland Single Malt | Glenglassaugh’s first release is named Revival to commemorate their first release in over 20 years. Glenglaussagh is a Highland Single Malt aged in a healthy blend of red wine and bourbon barrels before re-racking into sherry for a finishing period. Highland single malts, to my palate, should be fruity, salty, earthy, and sweet, in that order, and Glenglassaugh hit the nail on the head. Sweet honey tones coincide with a rich blend of orchard fruits (think pear and apple) with a sea salinity on the finish that lingers for days. It’s a beautiful blend of the many facets that make single malt scotch so special.

Glenmorangie A Tale of Winter | Doctor Bill Lumsden has been at the helm of Glenmorangie for the past 27 years and let’s just say he does not disappoint. The Doctor came up with the idea for A Tale of Winter while snowed in during a bad storm many winters ago. He decided to make the perfect whiskey to fit the occasion. Glenmorangie is known for its long neck stills leading to a lighter, brighter spirit, so they finished this limited edition 13 year in Sicilian Marsala Casks to give it more weight and depth. This Single malt is bursting with nutty toffee, Glenmorangie’s signature honeyed orange tone, and gobs of Christmas spices of cinnamon, nutmeg and clove. It’s Christmas in a bottle, which we think is what they were going for.

Kilchoman Machir Bay | Named for the famous western shoreline where their distillery and warehouses lie, Machir Bay is Islay in a glass. Islay is a famous island on the southwest side of Scotland where they make whiskey you would call “peaty” or “smoky”. The weather is terrible with torrential rain and wind. Kilchoman uses the ancient method of peating in their malt, where they burn peat to dry the barley in the malting process. Kilchoman is emblematic of Islay as it is extremely peaty and smoky, and they actually age their whiskies on the island, giving it an extra edge of sea salt to balance out this umami-powered single malt. There are notes of lemon zest and vanilla from the bourbon barrels it is aged in but the historic methods of production shine through with oily, earthy, sweet peat tones and brine that is found all over the island.

Remember: ALL single malts are 10% off in store and online! Grab a favorite, grab a new flyer, grab that expensive bottle you’ve always wanted while you have the chance! Warm your bones for the winter with discounted single malts all weekend.

Riesling, Ravines, and Ryan

by Ryan Kielbasa

It’s been 6 months since I started on the wine team here at France 44 and if we haven’t gotten the chance to meet yet – Hey, I’m Ryan. I started at France 44 in July after a career managing recycling programs for corporations and universities. After years of working with empty bottles, it feels great to work with full ones!

For my first blog post, I am stoked to share my excitement over one of the most thrilling wines I’ve had in a while. But before I do, I have to disclose something about the wine: it’s a Riesling. If that gives you pause, then this post is for you.

Riesling’s reputation has been done dirty over the years, with no shortage of low-quality, high-sugar, mass-produced iterations filling the market. For the longest time I only knew of Riesling as a cheap, sickly sweet wine available at any grocery store or gas station (I’m from Michigan where they sell wine in gas stations, crazy right?).

In truth, Riesling is a grape with an unmatched ability to produce beguiling and high-quality wines that can be bone-dry, dessert-sweet, or anything in between. Known for its refreshingly high acidity and endlessly complex aromas, a good Riesling is a wine you can absolutely lose yourself in.

Hailing from the Finger Lakes region of New York, Ravines Wine Cellars’ Dry Riesling is a perfect example. If you want to know what an outstanding dry Riesling tastes like – this is your bottle. With only 2.25 grams of sugar in the entire bottle this zingy little number has no perceptible sweetness. Instead, sipping on this fills my head with thoughts of lime leaf, pear, hazelnut, river rocks, and the air after a summer rain. One of the best parts about this wine? It’s an absolute steal for a wine of this quality. At less than $20, it’s an easy way to erase any bad memories of Rieslings past.

Need another bonus? Because this wine is so shout-from-the-rooftops outstanding, we’ve gotten together with our friends at the France 44 Cheese Shop to find its perfect pairing. Our pick – An equally stunning and aromatic Alpine cow’s milk cheese called Appenzeller. Try a slice of this cheese with a glass of Ravines and get ready to say goodbye to any lingering skepticism you may have about Riesling.

And if you end up loving the Dry Riesling, explore the other Ravines wines we have in stock–the Pinot Noir ($29.99) and the Maximilien Red ($29.99)!

Doubling Down on Oats

by Bennett

A fresh influx of (double!) oatmeal stouts into our walk-in beer cooler has been a pleasant beer-related surprise in recent months. Ever since the dramatic rise in popularity of New England-style IPAs, hard seltzers and the like, original American craft beer styles like oatmeal stouts have often been pushed aside, subjugated into dormancy, awaiting their hopeful return. Locally, at least, it seems as though this style is arising from its deep, silky slumber.

Oatmeal stouts are the nurturing matriarchal figure of the dark beer world — authoritative, reassuring, gentle. Their smooth, rich character enables them to both stand tall on their own, but also make a great base beer for more experimental stout styles. Oats, which make up 10-20% of the grist, are flush with gummy beta-glucans, soluble lipids and proteins that enhance viscosity and texture. When coupled with roasted malt, they also suggest tasty notes of cookies, nuts and that subtle oat-y sweetness.

Maybe it was just savvy marketing, but the century old, pre-war oatmeal stouts of England were deemed to have nutritious, healthful benefits. While that is up for debate, there is little doubt that these velvety, mellow stouts will satisfy your thirst on these cold, wintry nights.

The Locals

The Classics

For the Sober-Curious

by Tashi

The world of non-alcoholic beverages has grown over the past few years, and we are happy to carry plenty of options for anyone trying to cut out or cut back their alcohol intake. We carry NA options all year long, but there is a movement called Dry January that was started in the UK to encourage people to reassess their relationship with alcohol by abstaining from drinking for a month. Even though we are a liquor store, we love this idea and have put together a sampler kit of some of our favorite products to get you started! Our staff can also help you find other NA beer, liquor, or wine that fits your vibe, as our selection has grown considerably over the past year. We assure that you can still be the life of the party without the hangover!

Our Non-Alcoholic Sampler Kit includes:

Lagunitas Hop Water – Crisp, zingy, and hoppily refreshing. This sparkling beverage is made using everything Lagunitas knows about hops. Chock-full of Citra, Equinox, and Centennial hops, for a big splash of flavor that’s surprisingly fruity.
TÖST ROSÉ – TÖST ROSÉ is an all-natural, delicious, dry, sparkling non-alcoholic beverage with white tea, Ginger and Elderberry. This is the store favorite when it comes to NA alternatives to sparkling wine.
Athletic Brewing Run Wild IPA – Run Wild is the ultimate sessionable IPA for craft beer lovers. Brewed with a blend of five Northwest hops, it has an approachable bitterness to balance the specialty malt body.
Ghia Spritz – Ghia is a non-alcoholic apéritif packed with only pure, natural extracts. Potent plants. Heady herbals. Blithe botanicals. The Spritz includes yuzu, rosemary extract, and elderflower to temper down the natural bitterness, but still taste complex.
Hella Bitters and Soda – Hella’s Bitters & Soda is a premium sparkling beverage that gets its smart refreshing flavor from the Gentian root in the South of France. Spritz Aromatic is bittersweet with notes of clove, allspice, bitter root and orange peel.

Each kit includes two bottles or cans of each product, so you can share with friends!

MORE NON-ALCOHOLIC PICKS FROM OUR STAFF

KARINA – Studio Null Sparkling Rosé – This is the non-alcoholic wine I’ve always hoped for. So many N/A wines fall far short of actually tasting like wine and end up being sugary, unbalanced, and tasting like Kool-Aid. Studio Null makes a traditional alcoholic wine, distills out the alcohol to less than 0.5% ABV, and manages to keep all the great flavors, aromas, and acidity that I love so much in dry sparkling rosé. Made from Silvaner and Portugieser (two super cool German grapes), this pink bubbly will have you checking the label several times to convince yourself it’s not alcoholic–it’s that well-made!

DYLAN – Jinx Tea –

I love Jinx tea, It’s my favorite.

The Raspberry Lemonade is yummy.

I always try to savor it.

Only the best for my tummy.

They have other flavors.

BILL – Lovejoy’s Thai Basil Bloody Mary Mix – I really enjoy Lovejoy’s Thai Basil Bloody Mary Mix over Ice with a wedge of lemon and lime. It’s such a great twist on the classic Bloody Mary mix and it’s super easy just to skip the vodka and enjoy it without any alcohol. Plus it’s locally owned and made.

TASHI – Untitled Art Juicy IPA – My favorite NA beverage is Untitled Art’s Juicy IPA. The flavor is super on point, you can’t even tell it doesn’t contain alcohol it’s so well done. I regularly grab a six pack because it really just hits the spot, even my partner loves it and requests I bring it home for us. If you like hazy IPAs, you will love this!

BENNETT – France 44 Spring Water – Deserving of grand cru classification, this water is sourced from the purest natural springs in the Chippewa Falls, Wisconsin appellation. These bountiful springs are naturally filtered by a roughly half-billion-year-old glacial formation, lending notes of vibrant purity and the distinct absence of terroir. Studies have shown that consuming fresh spring water is beneficial to your health!

(I also think Untitled Art is making some excellent N/A beer, especially the Italian Pils and Juicy IPA).

JOSH – Zera Sparkling Chardonnay – This is such a fun and easy-going sparkling NA wine. It is fruit forward with a touch of sweetness. It tastes like those candy peach rings I had as a kid. And to top it all off, its organic!

JAY – Athletic Free Wave Hazy IPA – Athletic Brewing has been a pioneer in the non-alcoholic beer scene and is one of our most popular NA brands. The Free Wave Hazy IPA doesn’t disappoint. It’s juicy, citrusy and delicious.

KAYLA – Untitled Art Italian Pils – My favorite NA Beer is the Untitled Art Italian Pilsner. it’s loaded with Hallertau Mittekfruh and Strata hops, making it a bit more hoppier than your standard Pilsner, but being less than 1% ABV, you still feel like you’re drinking an actual beer.

MELISSA – Töst Sparkling Cocktail – My favorite dry drink is Töst. As an avid iced tea drinker, I was driven to try this when it came into the store and fell in love with it! With a great balance of tea and flavors that give it a dry, yet layered mouthfeel. It also looks awesome in a fancy glass! With it being tea based, I shared it with my teenage daughters and they enjoy it as well, so it can be fun for the whole family.

Josh’s New Years Bubbles Crash Course

Dear 2021,

Why though?

Sincerely,

Josh

Here we are my friends. You made it through another year. It may not have been what you expected the year to look like, but nevertheless, you made it. If there was one thing that this year taught me, it was to find reasons to celebrate. Celebrate the little wins, the big wins, and the almost wins. Celebrate having people there with you through a lack of wins. When the world still seems to be on fire, finding the little joys in life and moments to celebrate has helped me dramatically. This week we get to celebrate with a classic tradition (and of course a personal favorite), sparkling wine and New Year’s Eve. Read our guide to some of the iconic sparkling wine styles and regions around the world, and our recommended wines for New Year’s celebrations.

CHAMPAGNE

The Icon. Champagne is still the considered and recognized as some of the best sparkling wine in the world. The name and the wine itself is tied to celebration, luxury, and of course ringing in the New Year. Most Champagne is made of the following three grapes: Chardonnay, Pinot Noir, and Pinot Meunier (though several other grapes are permitted). The process to make Champagne, known as the Traditional Method, often exhibits toasty, brioche flavors in the wine. This method, in which the 2^nd fermentation happens in each individual bottle, is also the hardest and most expensive way to make sparkling wine. This fact plus the prestige of the region is often reflected in the Champagne price tag, with Champagne wine prices starting around $40.

WARIS LARMANDIER RACINE DE TROIS – $64.99 – Smells like fresh peaches and brioche.
MARC HEBRART BRUT ROSÉ – $64.99 – A constant favorite amongst our staff.
VOIRIN-JUMEL TRADITION BRUT – $39.99 – Pound for pound, this is one of the best values we carry from Champagne. It. Is. So. Tasty.

CRÉMANT

Looking for a Champagne-style wine without the Champagne price? Look no further! Crémant is a category of French sparkling wines that are made using the same method as Champagne. There are eight different regions in France that make Crémant. The grapes grown in each region will be featured in that region’s sparkling wines. For example, Crémant de Bourgogne (Crémant from Burgundy) will be made with the key grapes of Burgundy: Pinot Noir and Chardonnay. The styles of wine within this category can vary dramatically, but often there is a high value-quality ratio, making it a fun category to explore.

PAUL NICOLLE CRÉMANT DE BOURGOGNE EXTRA BRUT – $29.99 – One of my all around favorite sparkling wines right now. 100% Pinot Noir.
LAURENS ‘LA MATTE’ CRÉMANT DE LIMOUX BRUT NATURE – $21.99 – Everything J. Laurens produces is delicious and about $20. Give their sparkling rosé a try too!

PROSECCO

Hailing from the Northeastern region of Italy, Prosecco is a fruitier expression of sparkling wine. It is made using the “Tank Method”, which is faster and less expensive than the Traditional Method which is reflected in the price of the wine. Prosecco is made with the aromatic white grape, Glera. Offering notes of melon, pear, and tropical fruits, Prosecco pairs excellently with a wide range of foods. It is a playful, delicious, and fresh style of wine that is meant to be drunk shortly after purchase! When unsure of what bubbles to bring to a party, Prosecco is always a safe bet.

COLLI EUGANEI PROSECCO EXTRA DRY – $15.99
CANTINA DI CARPI VIA EMILIA – $13.99 – technically not Prosecco, but same method of production & you’re going to love it.
FLORA PROSECCO BRUT – $16.99 – Dry Prosecco! Perfect on its own or in your favorite sparkling wine cocktail.

CAVA

Spain’s answer to French Champagne. Cava mirrors some of the qualities of Champagne. It is made using the traditional method, it has similar aging requirements, and often showcases rich, toasty flavors. Cava, however, is predominantly made with three Spanish grapes: Macabeo, Parellada, and Xarel-lo (Pinot Noir and Chardonnay are allowed, but are still relatively minor grapes to the style). A major difference between Cava and Champagne is the price. High quality Reserva or even some Gran Reserva Cava is still half or a third of the price of Champagne!

AVINYO BLANC DE NOIRS RESERVE BRUT NATURE – $34.99 – A rare 100% Pinor Noir Cava from one of my favorite Cava producers.
MIQUEL PONS CAVA BRUT – $14.99
MAS FI CAVA BRUT – $11.99

PÉT-NAT (PÉTILLANT-NATUREL)

As they say, “everything old is new again”. The original method for sparkling wine production that has become fashionable in the past decade or so, and has made quite the splash into the market recently. A few short years ago we had a handful of Pét-Nat wines and now we have an entire section from all over the world! Although “Pét-Nat” is a loosely defined term, wines labeled as such often (though not always) follow these general rules:

Made using the Ancestral Method (part way through the first fermentation the wine is bottled and then the 1^st fermentation finishes in the bottle resulting in carbonation)
Bottled unfiltered/without disgorgement. Yes, there may be sediment or even chunks in your wine (yummmmm chunky wine…). It is harmless and will settle to the bottom of the bottle if undisturbed.
Topped with a metal crown cap instead of the traditional sparkling wine cork.
Often slightly lower in alcohol
Less carbonation than traditional method sparkling wines like Champagne

Pét-Nats range in style from fresh and fruity to funky, sour, almost kombucha-like wines. The wines below fall more in line with the former.

CA’ DI RAJO ‘LE MOSS’ I Italy I – $15.99
IL MOSTRO RAGANA BIANCO I Italy I $24.99
HOLLYHOCK NO. 11 PÉT-NAT I California I $23.99 – 100% Gamay from Pét-Nat from Santa Barbara.

OTHER FAVORITES

There are many other fabulous sparkling wines that do not fit into the specific categories above and it would be remiss of us not to mention some of our favorites.

PERRAUD COGNETTES ‘PERLES DU VAL DE MOINE’ BRUT I France I $19.99 – Certified organic sparkling wine from the Muscadet region of the Loire Valley. Made in the traditional method and is fabulous.
SOTER MINERAL SPRING BRUT ROSÉ I Oregon I $74.99 – Biodynamically farmed estate vineyards in Willamette Valley, Oregon. Potentially my favorite sparkling wines from the USA.

Give Yourself a Hygge: Jorgensen “Nisse + Hygge” Red Table Wine

by Karina Roe

HYGGE (HUE-ga) // the feeling of coziness and contentment evoked by simple comforts, as being wrapped in a blanket, having good conversations, enjoying food, etc.

I hate to be the one to break this to you, but it’s the weekend before Christmas. We’ve officially marked the transition from “thoughtful shopping” to “frenetic shopping.” There are no more “free evenings” on our calendars. Those quiet moments in your brain? They’re not coming back until January.

And yet, this is exactly the time when we need those quiet moments—the most hectic time of the year. The most stressful hours are when we need to be kindest to each other. That extra breath that you think you can’t afford yourself has never been more essential.

I’ve written about Leah Jorgensen’s wines a time or two before. I don’t need to expound more on my love for her, but I do need to tell you about her solution to give you a few quiet moments back: the 2019 Nisse + Hygge Red Table Wine.

This wine was literally born from ashes back in 2017 for Leah. 2017 will forever be known as the Year of the Wildfires that raged across too much of California and Oregon. (What we didn’t know, of course, was that that level of destruction would repeat itself every year after that. Climate change is a jerk.) Leah had some smoke taint in a few of her Cabernet Franc batches, and to save the precious juice she decided to blend it with some Gamay to make a seasonal release—something akin to a Beaujolais Nouveau that had a quick fermentation time, bright fruit flavors, and a “drink-now” personality to it. Her one-off experiment was an instant hit, and has now taken on a deeply committed following and a life of its own.

Today, Leah makes Nisse + Hygge as a fundraiser for wildfire prevention. It tastes both wild and warming, with dark berry flavors and gentle violet notes. It’s comforting, but it’s also just complex enough to keep you engaged and going back for another sip. Leah says that this wine is “intentionally untamed and meant for immediate enjoyment,” and she recommends it with traditional Scandinavian cuisine like Swedish meatballs, cheeses with lingonberry and rye crackers, and even some smoked fish to bring the Hygge home.

This is the gift you need to give yourself this holiday season: a bottle of Nisse + Hygge, a fuzzy blanket, and space to share a few elusive quiet moments with someone else who needs it too. Let go of the shopping lists for the night. Turn off your damn phone. It’s okay to put life on hold for one hour while you take care of yourself and the people you love.

Happy Holidays, and Long Live Hygge. ♥