Wine Archives - France 44

The Beaujolais Renaissance & Arrival of Beaujolais Nouveau

Beaujolais, and its signature grape Gamay, has experienced a remarkable resurgence over the past two decades. What was originally considered by many as a pleasant, if boring, wine has seen an explosion in popularity (and price).

Gamay shares some of Pinot Noir’s elegance but is far less finicky, thriving in a variety of conditions. This adaptability allows it to produce everything from fresh, fruity table wines to complex bottles, depending on how it’s cultivated. When treated with care and a deep respect for terroir, Gamay reveals its true potential: a perfect balance of vibrant fruit, tannin, and warm spice.

Thanks to the dedication of producers who have championed Beaujolais as a serious wine region, we now enjoy an incredible diversity of styles.

So, why are we highlighting it this weekend? Two reasons:

The coveted Duboeuf Beaujolais-Villages Nouveau has arrived! This limited-production vin de primeur is fermented just weeks before its release on the third Thursday of November. It’s young, fruity, and a beloved holiday tradition for Beaujolais enthusiasts.
Beaujolais pairs PERFECTLY with turkey. Seriously, this is the wine you need for Thanksgiving. We’ve got a range of styles, prices, and flavor profiles for you to choose from!

Here are a few of our other favorites right now:

beaujolais beaujolais nouveau

A Beginner’s Guide to Wine Service

TK Mehlhaff

TK (she/her) is part of our wonderful wine team and has her WSET Level 2 Certification in Wines. Thank god, wine is gluten free! TK is proudly Deaf & an LGTBQ ally, and can communicate with you either in sign language or with her phone's text notes. She enjoys learning about wines and how they pair with food, and off duty, is a dog mama and loves to spoil her fur baby, Marv.

With Thanksgiving coming up in less than a week, we wanted to take some time to talk about serving wine to guests. It can be intimidating at first, you might wonder if you’re doing it right. And common missteps, like serving red wine too warm or overfilling glasses, can impact the wine’s aroma and flavor. Thankfully, mastering wine service is simpler than it seems. With a few easy tips, you’ll be serving wine with confidence in no time. So here’s a straightforward guide to help you feel more at ease.

Getting Ready

Step 1: Set up a welcoming atmosphere.

Make sure your glasses are clean and ready.

While certain styles of wines are traditionally served in specific glass shapes—larger bowls for reds and smaller ones for whites—using a single type of glass is perfectly acceptable. Don’t let glassware hold you back.

Choosing & Presenting Your Wine

As the host, choose wines that will compliment the food you’re serving. Light white wines, like Sauvignon Blanc, pair well with fish or salads, while bold reds, like Cabernet Sauvignon, are great with meats and richer dishes. Sparkling wine is a fun way to start the evening and pairs with almost every food!

When presenting a bottle to your guests, hold or set down the bottle so that they can see the label. If you’re getting fancy, announce the name, vineyard, and year for a nice touch of elegance.

*If you want to learn more about wine pairings, read our guide HERE!

Opening the Wine

For corked bottles, use a simple corkscrew. Cut the foil around the top, place the corkscrew in the center of the cork, and twist down, leaving one coil out to avoid breaking the cork.

For sparkling wine, hold the bottle at a 45° angle, loosen the cage, and twist the bottle (not the cork) gently until it opens with a quiet pop. Take a look at our guide HERE.

Pouring Wine

Pour a small amount for your guest to taste first. Let them swirl, sniff, and taste. If they approve, pour each glass about one-third full to leave room for swirling. A standard serving is about 5oz. For sparkling wine, pour slowly to preserve the bubbles.

Temperature

Serving wine at the right temperature enhances the flavors and aromas. Reds are best around 60-65°F (room temperature), while whites and rosés taste better at 45-50°F. Sparkling wines should be well-chilled, around 40°F – straight out of the refrigerator.

Final Notes

Wine service should be enjoyable, so keep it relaxed. Wine can spark conversation, just like a great book. It can liven the room, the mood, the meal. Your guests will feel at ease and excited about the wine if you are. Follow these steps, and you’ll be a great host in no time.

Cheers!

Lesser-known Wine Regions of Central Italy: Umbria, Lazio, Abruzzo, and Le Marche

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Dark clouds hang heavy on the horizon as I say arrividerci, ci vediamo dopo, and exit the small tasting room on the outskirts of Assisi, crossing the street into the vines. I’m joined by a group of newly-made friends, and we’ve filled a box with bottles of wine and plastic cups. The sky threatens rain, as it has all day, but the vineyards beckon.

After tasting five wines and eating our fill of local cheeses, salumi and bread, we’re in high spirits. We follow a worn tractor path up a gentle incline to a small picnic shelter. The good wine and conversation continue to flow – undamped by a brief, yet intense, downpour. Only later do we discover that the hard-packed trail to return to the car has turned to mud. It will cling to my one pair of road-weary sneakers for days, reminding me why I love to travel.

I am in central Italy’s Umbria region, the country’s “green heart,” where zero kilometer drinking and eating are common. Meals here consist of foods and wines produced by local families that allow travelers like myself to learn about a place, its people, and its culture through its flavors.

While wine is produced in all of Italy’s 20 regions, the wines from Umbria and nearby Lazio, Abruzzo, and Le Marche are often under-appreciated by American consumers. With 590 officially-recognized grape varieties – and other estimates topping 1,800 – Italy’s biodiversity is unmatched. And so, I’d like to briefly introduce you to these special regions and encourage you to taste their wines.

Perhaps one will inspire your next vacation or will spark a favorite travel memory that you can relive from home?

Umbria

Umbria is Italy’s cuore verde, where lakes, rivers and rainfall yield a lush environment. In Orvieto, this moisture allows botrytis to develop; the fungus shrivels Grechetto grapes, concentrating sugars conducive to sweet wine production. Elsewhere dry red wines prevail, and like much of central Italy, Sangiovese is grown everywhere. But two grape varieties grow nowhere else: bold and tannic Sagrantino and Trebbiano Spoletino, a white grape that is trained to grow up trees. Umbria is a hilly region without coastline where winter is cold and summer hot. Food specialities include truffles, pork products, sheep’s milk cheeses, and olive oil, and the region’s wines pair well with these earthy flavors.

Wine recommendation: Antonelli Trebium Trebbiano Spoletino 2022 - $27.99

In the vineyards between the towns of Trevi, Montefalco and Spoleto, the white grape Trebbiano Spoletino is “married” to trees. While the science behind the tradition is unclear, the vines do grow better with the trees than without. The variety was almost lost when people started cutting the trees for firewood in the ‘90s, but some growers worked to save the old vines.

Antonelli’s Trebbiano Spoletino grows between maple trees in a vineyard that was created with cuttings from old vines. The grapes are hand-harvested and then macerated in contact with the skins. After a soft press, they are fermented in large oak barrels and spend 6 months on the lees before bottling. This results in a full-bodied white wine with rounded texture that balances the grape’s elevated acidity.

This wine is medium gold in color and fragrant with aromas of green and yellow apples, ripe apricot and peach, lemon yogurt, honeydew melon, barely-ripe pineapple and orange blossom. While the palate flavors mirror the aromas on the nose, the fruit character is more tart and fresh. The wine finishes on a spicy note that reminds me of green cardamom pods.

Lazio

Lazio is best known as the region surrounding Rome, where ancient history sometimes overshadows winemaking, and where, until recently, urban residents and tourists alike favored quantity over quality. Low expectations allowed new generations of winemakers to experiment, and now the region is seeing growth in careful winemaking, quality grape cultivation, blending of native varieties, and use of traditional chestnut barrels. Lazio’s soil is generally volcanic; the coast is warm and dry while cooler microclimates exist near the Apennines. The majority of Lazio’s wine is white, but aromatic reds are gaining traction. Indigenous grapes include the white varieties Bellone, Malvasia, Moscato di Terracina, and Trebbiano Giallo and black grapes Aleatico, Canaiolo, Cesanese, Ciliegiolo, Montepulciano, and Sangiovese.

Wine recommendation: Monastero Suore Cistercensi "Benedic" 2021 $37.99

Nuns living about 90 minutes north of Rome, in Vitorchiano, make this red wine, a 50/50 blend of Sangiovese and Ciliegiolo. They farm organically and handcraft their wines using simple, time-tested winemaking techniques. These hand-picked grapes are destemmed and undergo a two-week maceration before fermentation in stainless steel and fiberglass.

This wine is pale garnet with developing aromas that are both fruity and earthy. I detected balsamic vinegar, black tea, forest floor, both fresh and dried red cherry, ripe strawberry, dried cranberry, tobacco, anise and cilantro stem. It’s a medium-bodied wine with elevated acidity, gentle tannins and a long finish in which the flavors mirror the aromas. While this wine is not powerful, it is harmonious and elegant.

DNA analysis shows that Sangiovese and Ciliegiolo are close relatives. In this blend, Sangiovese provides depth while the Ciliegiolo adds brightness. This vino rosso is best served with a slight chill.

Abruzzo

Rugged Abruzzo lies east of Lazio, bound by the Apennine Mountains and the Adriatic Sea. Much of the land is devoted to agriculture and to parks. (The region is home to three national parks, as well as the tallest peak in the Apennines.) Almonds, olives and figs grow here, as do saffron crocus flowers – and everywhere, the black grape Montepulciano. In warm, coastal areas, it’s made into inexpensive table wine, but in cool, hilly or mountainous sites it produces exceptional wines that balance richness and freshness. Abruzzo is also known for Cerasuolo d’Abruzzo, a deeply-colored rosato made from Montepulciano. Pecorino and Trebbiano Abruzzese are two stand-out regional white varieties.

Tiberio Cerasuolo D'Abruzzo 2023 - $27.99

This rosato is 100% Montepulciano. It’s a gorgeous deep pink, nearly ruby, color. Aromas include tart cherry, cranberry, pomegranate, a touch of jammy strawberry, orange zest, pink grapefruit, roses, and wet stones. It’s medium-bodied with vibrant fruity flavors and pronounced acidity on the palate. The long finish is floral and slightly savory – dried herbs and pink peppercorns come to mind.

The Tiberio vineyards, located 23 miles inland at 1,150 feet, were planted with cuttings from very old vines. The grapes in this wine are harvested by hand, early, to preserve freshness. Once destemmed, they are cold macerated on the skins. Only the free run juice, not the pressed juice, is used in the wine, which is fermented with indigenous yeast in stainless steel.

Appreciate this wine on its own or pair it with pizza or a chicken dish. It’s absolutely lovely, and it’s a rosé that is enjoyable year-round, not just in the summertime.

Le Marche

Le Marche, a hilly region attracting beach- and seafood-loving Italians, but few international tourists, is located north of Abruzzo on the Adriatic. The region’s climate is continental in the north and Mediterranean in the south, influencing where different grape varieties thrive. Le Marche’s most well-known grape is Verdicchio, with its note of bitter almond. It was mass-produced and exported in fish-shaped bottles in the ‘60s and ‘70s, but today smaller producers craft quality wine from Verdicchio. Current winemaking favors richer whites and lighter reds, and while Verdicchio is the region’s flagship grape, a warming climate might boost red wine production from Montepulciano, Pinot Nero (Pinot Noir), Vernaccia Nera, and aromatic Lacrima, a rare grape grown in the Lacrima di Morro d’Alba DOC near the port city Ancona.

Wine recommendation: Aurora ‘Fiobbo’ Offida Pecorino 2019 $29.99

With its pale amber color, high acidity, and rounded mouthfeel, Aurora’s ‘Fiobbo’ is an intriguing white wine made with 100% Pecorino grapes. The wine is organic and biodynamic and is fermented and aged in both oak barrels and stainless tanks. It’s quite fragrant on the nose and smells of tangerine, orange peel, ginger, baked apple and pear crisp, dried apricot, lemongrass, and a discreet hint of vinegar.

On the palate, it’s full-bodied but this richness is balanced with freshness. The interplay between fresh, cooked and dried fruit is particularly enjoyable. It finishes long and savory on notes of eucalyptus, sage and lemongrass.

Pecorino, which grows in Le Marche’s southern Offida DOCG and in Abruzzo, is unusual among white grapes for its ability to mature in the bottle for years. The grape was almost forgotten until winemaker Guido Cocci Grifoni rediscovered it in the 1980s, growing in an abandoned, mountainous vineyard. He grafted new vines, studied and shared them and helped secure Pecorino’s recovery in Le Marche and in Abruzzo.

The Mountains are Calling, and So Is the Wine

Karina Roe

Karina (she/her) is a wine educator and our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

The European Alps hold a majestic, mystical place in the hearts of those who have traveled to, through, or around them. From yodeling cowherds to chic ski chalets, the Alps have both a country quaintness and a high-society culture to them. And for many northern-living folk (even in our mountainless Midwest), there’s a sense of connection and familiarity to the perceived hardiness of life in these snowy, icy heights.

The beverage & dining world latched onto the French idea of après-ski several decades ago when skiing transitioned from being just a form of transportation into a fashionable pastime. Meaning “after ski,” it’s an afternoon hour akin to a mountainous happy hour of hot mulled drinks, refreshing cocktails, and melty cheese (fondue, anyone?) to wind down from your hours of traversing miles of mountain passes. Or in Minnesota, to reward yourself after hours of traversing snow-packed yards of your freshly-shoveled driveway.

Alpine wines tend to share the same crisp, chilly edge no matter what country they come from—whether it’s Switzerland, northern Italy, Austria, or Slovenia. Both white and red wines have a refreshing acidity, lighter body, and delicate fruitiness that tell the story of their northern homes, where the growing season is cool and marginal at best. You’ll come across white grapes like Fendant from Switzerland and Kerner from Alto Adige in northern Italy. Red wines vary from familiar ones like Nebbiolo (which thrives in cooler climates) and lesser-known ones like Vernatsch (or Trollinger).

The other fascinating thing about these Alpine wines is the politics behind them: the borders in places like Austria and northern Italy are blurry at best, and so too with the culture and traditions. Small villages and communities in the Alps take on their own dialects, customs, and gastronomic specialties, making them fascinating subcultures within their respective countries.

To celebrate all things Alpine, we’re hosting our first-ever Alpine Wine Bar Pop-Up on Friday, November 8th and serving up a bevy of wine, beer, and Alpine-inspired cocktails alongside snack plates with Alpine cheeses and other northern nibbles. Our fireplaces will be roaring (both inside and outside, depending on your fortitude) and come ready for hourly yodel-alongs as well.

On the Menu...

alpine alpine wine alps austria europe france italy switzerland

Ribera del Duero: A Journey Through Spain’s Tempranillo Heartland

Rick Anderson

Rick (he/him) started back in the family business just as it was about to undergo a major expansion. His first memories of the building go back to the mid-70s when his dad put him in an empty beer box and rode him up and down the conveyor belt. He worked on-and-off through his teenage years, dusting bottles, stocking shelves and bagging ice. His wine cabinet is dominated by pinot noirs and Piedmontese reds. If he were not working here, he would be looking for new excuses to travel to wine country.

Back in September, I was able to join a select group of buyers on a trip sponsored by the trade association of Ribera del Duero in Spain. On this trip, we had the opportunity to visit several producers and really begin to understand how the region developed into what it is today.

The type of producers ran the gamut of size and sophistication, from tiny little Dominio del Aguila which operates out of a winery no larger than a child’s bedroom in a Minneapolis bungalow to Vega Sicilia, an internationally-celebrated producer with such an obsession to every detail that they are one of only a few wineries in the world that have their own cooperage on site.

The thing that ties them all together was the importance of the Tempranillo grape and the difficulty of farming on the lands around them.

Tempranillo, or Tinto del Pais, is the seminal varietal of Spain; the calling card of the nation’s viticulture. It is a noble varietal that can express itself in a wide variety of ways depending on decisions made in the vineyard as well as techniques employed at the winery. It can be potent, full-bodied, and tannins that will take a handful of years (or more) to be drinkable. However, it can also be light and fruity, a delightful summer-sipper when served with a slight chill. It can be spicy, smoky, fruity, or creamy. It can even be many of those things as one time!

This sort of variety makes it a bit of a chameleon in the wine world, or even a Rorschach test. And perhaps it is this variability that makes it paradoxically both very popular and difficult to buy.

Basically, if you’ve had one Tempranillo… you’ve had ONE Tempranillo. So how to decide? Here are a few examples that will let you see the incredible variation that can be achieved by this storied grape:

Crowd-pleasing: Marques de Caceres Rioja Crianza ($14.99)

Marques de Caceres Rioja Crianza is one of the “big” producers in perhaps the best-known regions for this varietal. But don’t let their size put you off, because they are positively obsessed with quality and are an important buyer of fruit from small producers throughout the region. This wine is a great choice at a party since it ticks many of the same boxes as a California Cabernet but at a nice discount versus products of similar quality.

Old-school Cool: Lopez Heredia Vina Tondonia Rioja Reserva ($54.99)

Lopez Heredia Vina Tondonia Rioja Reserva is a good example of the joke, “If you want to know how wine was made in Rioja a hundred years ago, check out Lopez Heredia ten years from now.” This wine is a rarity in the industry. They make no concessions to modern trends. The wines are made in a style that is almost impossible to find these days. For one thing, they hold wine far longer than almost anyone else does. Where regulations in Rioja would allow for the release of a wine from the 2021 vintage, the current release of this bottle is from 2011—a full decade longer, totaling thirteen years of aging. As a result, you get a lot more maturity and complexity. Lopez-Heredia is a veritable unicorn in the wine world. Its leaner, more “gastronomic” style is not for everyone, but it is definitely one of the last wineries that are both true to their origins and are still within the realm of affordability for us “mere mortals.”

Tempranillo

Breaking the Riesling Misconception

TK Mehlhaff

TK (she/her) is part of our wonderful wine team and has her WSET Level 2 Certification in Wines. Thank god, wine is gluten free! TK is proudly Deaf & an LGTBQ ally, and can communicate with you either in sign language or with her phone's text notes. She enjoys learning about wines and how they pair with food, and off duty, is a dog mama and loves to spoil her fur baby, Marv.

When you think of Riesling, you probably imagine a sweet German wine.

But the stereotype that Riesling is always sweet doesn’t tell the full story. In fact, German Rieslings are often labeled with terms like trocken (dry) and halbtrocken (half-dry), indicating different levels of sweetness. Trocken wines are completely dry with no residual sugar, while halbtrocken offers a balanced hint of sweetness, making it a perfect middle ground for those who enjoy a bit of both worlds.

Believe it or not, Riesling is a versatile grape, offering a range of styles from bone dry to lusciously sweet, and it’s grown in diverse regions around the world, from Germany to Australia and beyond.

To break the misconception, here are four distinct Rieslings that highlight how versatile this grape truly is:

Von Buhl Bone Dry Riesling (Pfalz, Germany)

When it comes to German Rieslings, Von Buhl’s Bone-Dry Riesling breaks the sweetness stereotype. This wine hails from the Pfalz region, known for its sunny and cool climate, which helps produce rich and bold wines. This crisp and minerally Riesling is packed with notes of green apple and citrus, finishing with a vibrant acidity yet low alcohol. It pairs beautifully with seafood or spicy dishes, proving that Riesling can be an ideal choice for savory pairings, not just dessert.

Pewsey Vale Dry Riesling (Eden Valley, Australia)

Pewsey Vale Dry Riesling from Australia’s Eden Valley is a perfect example of how Riesling doesn’t have to be sweet. This crisp and refreshing wine has zesty lemon and lime flavors with a touch of orange blossom. Its bright acidity and clean, mineral finish make it a great match for seafood, sushi, or even roasted veggies. The Eden Valley’s cool climate helps the grapes retain their fresh and vibrant character, proving that Riesling can be just as dry and versatile as any other wine.

Karthäuserhof Bruno Riesling Spätlese (Mosel, Germany)

While some of you might know the Mosel region for its sweet Rieslings, Karthäuserhof Bruno Riesling Spätlese offers a bit of both worlds—light sweetness balanced by a lively acidity. This late-harvest Riesling delivers flavors of ripe stone fruits like apricot and peach, alongside honeyed floral notes. It’s a versatile wine that works well with spicy Asian dishes or even as a dessert wine. Though it has sweetness, the complexity and balance demonstrate Riesling’s capacity to express various styles even within the same region.

Riesling’s reputation as a sweet wine is fading, and for good reason. These four wines—from bone-dry Pfalz to bright Finger Lakes, and balanced Mosel Spätlese—show Riesling’s wide range.

A wine’s region doesn’t always define its style. Whether you like crisp, dry wines or slightly sweet ones, Riesling has something for everyone.

We invite you to join us this Saturday (10/19) for a German Wine Bar Pop-Up to explore some of the world’s best examples of the Riesling grape.

France 44 Education Update!

Karina Roe

Karina (she/her) is a wine educator and our Events General Manager. She has her Diploma in WSET Wines & Spirits, and finds that her fridge is constantly occupied by bubbles, Riesling, and non-alcoholic beer. She and her partner share an adorable dog named Ziggy who loves eating sticks as much as she likes drinking bubbles.

Even though September marks the end of a glorious summer, it always seems to kick-start things anew, too. Schools are back in session, sports seasons start up again, and sweaters get put back into clothing rotations.

There’s no shortage of new things at France 44 either—we’re debuting several new public classes, a new cycle of WSET courses, and fresh pop-up events coming down the pipeline. Here are a few events and classes we’re particularly excited about:

Casual Classes & Pop-up Events

Deep-Dive Classes

Certification Courses

The Real Story Behind Sulfites

If you’ve ever taken a moment to read the label on a bottle of wine, you’ve likely noticed the phrase “Contains Sulfites.” I’ve found that many customers of France 44 are on the quest to find wines without sulfites over health concerns, “wine headaches”, or simply because they don’t want them in their wines. But what exactly are sulfites, and what is their role in the winemaking process?

Sulfites, also known as sulfur dioxide, are chemical compounds often used as antimicrobials and antioxidants in many foods and beverages. It would be impossible to make a wine that is entirely sulfite-free, because SO2 is formed by the metabolic action of yeast during alcoholic fermentation.

So, how are sulfites used in winemaking? Because of their antioxidative properties, many winemakers choose to add small amounts of sulfur dioxide during various stages of the winemaking process. It is most frequently added to freshly picked grapes during crushing and pressing because it can deactivate enzymes that catalyze oxidation- leading to brown juice and modified aromas and flavors. Winemakers may also commonly add small amounts of SO2 at bottling because of sulfur dioxide’s natural antimicrobial properties.

Now that we have a general scientific understanding of what sulfites are and how they are used in wines, let’s examine a few myths surrounding them:

Many people assume red wine contains more sulfites than white wine, when it is (typically) the opposite. As I mentioned previously, oxidation can alter color (usually resulting in a browning of the juice), flavors, and aromas. Winemakers will typically try to protect white wines from exposure to oxygen to preserve the fresh and fruity aromatic qualities of the grapes being used. There is typically a higher need for sulfur dioxide in these wines, because of its natural antioxidant quality.
One of the most pervasive myths is that sulfites are responsible for the headaches some people experience after drinking wine. However, scientific evidence does not support this claim. Sulfite sensitivity typically results (especially in severe asthmatics) in respiratory symptoms, such as asthma attacks, rather than headaches. In fact, foods like dried fruits and processed meats contain higher levels of sulfites than wine, yet they are not commonly associated with headaches. The culprit behind wine-induced headaches is more likely to be the alcohol itself or dehydration.
It is commonly assumed that organic wines do not contain any sulfites. If you’ve made it this far, we already know that it is impossible to make a sulfite-free wine since sulfur dioxide is a naturally occurring byproduct of fermentation. However, organically labeled wines typically contain lower levels or zero added sulfites due to various governmental regulations.

So, what are some tricks to find wines on the shelf that might have lower sulfite levels?

Wines with green “organic” or “biodynamic” labels on the France 44 wine shelf have been certified as such, and typically will contain fewer or no added sulfites. Just keep in mind that they will still contain small amounts of naturally occurring SO2.

Dry red wines typically contain lower levels of added sulfites. For folks that experience headaches after drinking wine, I typically try to recommend organic, dry red wines with lower levels of alcohol. Try Alois Lageder Schiava from Northern Italy or Jolie Laide’s Glou d’Etat.

“Zero-zero” wines, they’re so hot right now. These are wines that first contain zero added sulfites. Nothing is added or removed during the winemaking process that is not naturally present in the wine. This means no acidification agents, no color enhancers, no filtration, and no sulfur or commercially made yeast. Check out Where’s Linus Orange Wine and Ashanta Wines (there is even a sidra-style wine for the adventure-seekers).

natty wine natural wine sulfite sulfites

Albarino: A Mid-Summer Refresh

Ebenezer Valvi

Ebenezer is a wine enthusiast passionate about the influence of art in wine. As a holder of the WSET Level 3 certification in Wines and as the owner of the design agency REVL Creative, he aims to bring a modern approach to the collaboration of art and wine. Ebenezer lives in Burnsville with his wife and son and is looking for ways to expand the wine frontier south of the river!

Summer reveals the best in many ways: the craving for grilled foods, warm sunshine, lake days, and, most importantly, the need for a refreshing glass of wine. Traditionally, white wines and summer go hand in hand, as they can be chilled to cooler temperatures while preserving their delightful fruit flavors, acidity, and freshness. Although my love for New Zealand Sauvignon Blancs is going nowhere, in the last few years a new contender has come to steal my heart; Albariño.

Albariño is a less commonly known varietal across the board even though its history dates back to the 12th century. Making its strongest debut from Rias Baxis, a small coastal DO in the northwest corner of Spain, it is a wine that draws out wonderful expressions from the maritime climate. With features like strong acidity, vibrant floral notes, and a palette that shows citrus, melon, and stone fruits like apricot, and peach. It is a grape and a wine that stands tall. While the wine boasts a range of wonderful elements, the two that truly make it my go-to bottle are its minerality and effervescence.

I consistently find subtle notes of salt and fine bubbles in nearly every bottle, which contributes to a refreshing wine. And even though it does not fall under the umbrella of sparkling wine it brings about a natural “spritz” that makes you stop and say “Woah that was different”. Thanks to modern winemaking techniques like stainless steel tank fermentation and cold fermentation, we get to enjoy these expansive fruit flavors and the ability to retain some of that natural CO2.

As Albariño’s popularity has expanded, it’s now found in regions such as Portugal (where it is known as Alvarinho), the United States (California, Oregon), New Zealand, Australia, and parts of South America like Argentina, Chile, and Uruguay. This adaptable grape highlights its vibrant acidity and floral notes across various regions, demonstrating the versatility of its flavor as shaped by winemakers and producers.

The Granbazan Etiqueta Ambar Albariño has been grabbing my attention lately with its peachy and citrus flavors. It is well-rounded with notes of minerality, reminiscent of wet stones and subtle hints of saltiness. A true and repeatedly beautiful expression of Rias Baixas.

If you tend to find yourself grabbing for a chardonnay, I would suggest the La Marea Albariño which brings a different approach to the palette with additions of curd, hints of biscuit, and an overall more creamy mouthfeel.

And a recent favorite at France 44 has been the Lagar de Cervera Rias Baixas 2022, which brings forward an extraordinarily elegant nose of ripe white fruit, apple, pear, and citrus fruit. It is very expressive in the mouth, creamy yet fresh. A very balanced finish makes it a perfect exponent of the Albariño variety.

This weekend, Friday-Sunday (8/2-8/4), all Albariño will be 10% off! So stop in, chat with our wine staff to find the right bottle for your palate, and enjoy a glass of your favorite new summer wine!

Albariño

Pairing Books & Wine

Jennifer Simonson

Jennifer is a writer, photographer and wine enthusiast who publishes a blog called Bookworm, in which she pairs wine with books. It combines two of her favorite pastimes and is intended to make both reading and sipping wine more enjoyable. She recently received her WSET Level 3 in Wines certification through France 44 Wine & Spirits Education. She lives in Linden Hills and enjoys running around the city lakes, gardening, cooking and making art.

Have you ever noticed how your most memorable conversations about wine and about literature can sound much the same? Think about some descriptors you might use to tell a friend about a recent wine discovery or an immersive new novel, and observe the overlap. Intriguing, complex, provocative, vibrant, gripping, lingering.

While reading tends to be a solitary activity, we come together in book clubs seeking an exchange of ideas. As humans we crave this connection – one that occurs so naturally when we share a bottle of wine, as well. At their best, both pastimes allow for engaging discussion, laughter, mild disagreement, and fresh insight.

So, why not combine the two? I pair wine with books (not unlike food pairing) in hopes of creating an experience that elevates my enjoyment of both. Fiction, nonfiction, poetry, even graphic novels and cookbooks are all candidates for a pairing. If you are hosting a book club and are wondering what to pour, you can try it, too. Here’s a guide to find that “perfect” wine partner for your book.

Truthfully, most books will pair wonderfully with several wines. We all have different preferences, and an outstanding pairing for one person might not work for another. You will have the most success if you let curiosity and creativity be your guides.

A straightforward starting point is to consider the literary genre, the author, or the author’s intent. For example, if the book is a mystery, I might look for a complex wine that would require all of my senses to discover its various aromas and flavors. Or, if the novel is an author’s debut, pair it with a wine from a new or up-and-coming winemaker. Is the story intended to uplift? Then, perhaps, bubbles are appropriate.

Another approach is to think about which elements in a book are essential to the story and/or resonate mostly strongly with you. Noteworthy considerations are the characters and their relationships, the point of view, and the setting. Ask yourself if you learned anything new or surprising, and think about your overall impression after finishing the book. There’s pairing potential in each of these details.

For example, in Hernan Diaz’s Pulitzer Prize-winning novel Trust, four characters tell the same story, each from his or her own perspective. I paired this book with Chardonnay, a grape variety that is as malleable as this story. Chardonnay can taste very different, depending upon the winemaker telling its “story.” This pairing’s success is less about a specific bottle of Chardonnay – any of your favorites will do – and more about how winemakers shape it to achieve specific results on the nose and palate.

And lastly, remember not every pairing needs to be congruent. It can be interesting to seek out contrast. For example, can a grief-filled novel be balanced with a bright and fruity wine? The decision is up to you. Sometimes I taste several wines before settling on the just the right one.

The search for new and interesting connections between fine wine and literature is a process of discovery. Happily, with so many wines to taste and books to read, the possibilities are truly endless. For more pairing ideas, visit my Bookworm Blog. Each monthly post includes a complete book review, a wine tasting note, and a detailed explanation about why the pairing works.

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