Wine Resolutions for 2015

Making New Year's resolutions can be a tedious chore for the motivationally challenged. However, if it's a question of expanding one's wine palate and cellar, can there be a more tantalizing proposition?  In that spirit, I offer up some suggestions for further adventures in wine exploration and tasting.

I recently discovered an online wine resource on the MSN homepage that features a number articles on various wine-related topics, including a new post entitled

12 Ways To Get Out Of Your Wine Rut In 2015

 http://www.msn.com/en-us/foodanddrink/wines/12-ways-to-get-out-of-your-wine-rut-in-2015/ar-BBhse5M?ocid=mailsignout

For your convenience, I am reproducing the article below along with my own suggestions, recommendations and observations.  So here's wishing you a Happy New Year full of good times and exciting new discoveries in the world of wine!
 
With every new year comes a resolution or two, so this is the perfect time to make a few changes to your wine-drinking routine. Take the opportunity to uncork (or unscrew) a bottle you’ve seen but haven’t tasted; try a new food pairing; make a detour on your next winery tour. A chat with the owner of your local wine store can get some ideas flowing, and a new cookbook may inspire you in the kitchen. Here are 12 ways to start new gastronomic traditions right now.

1. Drink bubbly with dinner.
Don’t save that bottle of bubbly in the fridge for a special occasion; open it up the next time you order sushi, Thai or even Indian cuisine. Sparkling wine’s naturally high acidity and minerality make it a natural partner with food. And there are so many affordable bubblies now that there’s no reason not to let it perk up a weeknight. Besides Champagne, try a Crémant de Bourgogne or Crémant di Limoux from France; Spanish cava or Italian Prosecco; a sparkling wine from California or New Mexico; or even a sparkling Shiraz from Australia.

Rodney's comments: This recommendation is right on.  There's a common misconception that bubbly is only for special occasions, but in fact, the right sparkling wine can make any meal or get-together special. Indeed, there's an appropriate bubbly for each and every course, for example:

 - A light, dry Brut for appetizers and hors d'oeuvres (the salt and oil of snacks pairs well with the dry acidity of Brut wines)
- A light Blanc de Blancs is a great palate cleanser following the salad or soup course and anticipating the main dish
- Savory chicken, veal or fish dishes match nicely with a full-bodied Blanc de Noirs or Cava (Blanc de Noirs are made from medium-to-full-bodied red wine grapes such as Pinot Noir or Pinot Meunier and therefore have a natural affinity for white meats or fish)
- Finally, for a dessert wine, try a sweet Asti from Italy which has the effect of closing the palate and complementing the sweetness of the dessert.

 



2. Buy large-format bottles.
It may seem like a luxury, but depending on the occasion, buying a large-format bottle can actually save you money — and make you the life of the party. Here’s some easy math: a magnum (1.5 liters) is equal to two bottles; a double magnum (3 liters) equals four bottles; and a jeroboam (4.5 liters of still wine) holds six standard bottles. (A jeroboam of sparkling wine is 3 liters, equaling four standard bottles of bubbly.) Sommeliers rave about these larger bottles because they often age better than the traditional 750-milliliter bottle; the oxygen-to-wine ratio in them is far lower, which allows for a slower maturation. More wineries are offering large formats, and stores such as Costco often carry them for the holidays.

Rodney's comments: You'll want to be fairly sure you and your friends can finish the large-format bottle since such bottles do not lend themselves to storing easily once opened.

3. Try a Rhône varietal from California’s Central Coast.
There are some exciting wines coming out of California’s Central Coast. The terroir is similar to the Rhône Valley, and winemakers are producing reds based on Syrah, Mourvèdre and Grenache, as well as whites with Viognier, Marsanne and Roussanne, that whisk you off to France by way of the West Coast.

Rodney's comments: I can't say enough about Central Coast Rhône-style wines - they're giving the French a real run-for-the-money.  Look especially for such wines from the Paso Robles area or AVA.  A few of my favorite wineries are Justin and Qupé.  Australian wines of this style are often labeled GSM (grenache, syrah, mourvèdre).



4. Order the wine-pairing option.
The next time you’re at a restaurant with a tasting menu, opt for the wine pairings as well (usually available for a supplement). The beverage directors and sommeliers work with the chef to create something out of the box, so why not take advantage of their expertise? It’s a chance to get creative and open your palate to new pairing ideas.

Rodney's comments: This is a great idea if the price doesn't break your budget. I've exercised this option a couple of times at Tashan, the upscale Indian fusion restaurant on S. Broad Street in Philadelphia. It was an excellent selection and bargain.

http://mytashan.com/wine-list/ 
 

5. Try Italian whites.
Sick of Sauvignon Blanc? Try one of Italy’s white varietals. They may be hard to pronounce, but they’re easy to drink (and generally affordable). Falanghina, for instance, tastes like bananas, apples and pears; look for producers Feudi di San Gregorio and Terredora. Vermentino tastes of crisp apples and citrus; producers include Antinori and Pala. And Piedmontese Arneis offers flavors of lemons and apples; look for Vietti. All three pair beautifully with seafood, chicken, pork and anything fried.

Rodney's comments: The number of Italian varietals, both red and white, are seemingly endless.  This is the reason I'm constantly encouraging my wine friends and students to try new or unfamiliar wines of different regions and varietals.  They have so much to offer and often provide a wholly different taste sensation.  Don't get me wrong - I'm a big fan of Sauvignon Blanc (just check out my post from this past summer on my house wine party!), but there are just too many wonderful varietals to get stuck on Chardonnay or (God forbid) Pinot Grigio!  I've never had the Falanghina, so I will definitely put that on my list of wines to sample this year and will report back.



6. Try a new wine-and-food pairing.
Break out of the mind-set that classic pairings (for instance, red meat with red wine, white meat with white wine) are your only options. Here are some creative examples:
Chicken fajitas and guacamole with still or sparkling dry rosé
Beef chili and cornbread with Zinfandel
Grilled swordfish with Beaujolais
Grilled sardines with Pinot Noir
Arctic char over tomato-olive tapenade with Sangiovese
Roasted veal chops with Viognier
Roasted pork chops and caramelized onions with Chardonnay or Riesling
Roasted asparagus with Chianti Classico
Roasted cauliflower with sparkling wine

Rodney's comments: Tape this list on your refrigerator door and start sampling and pairing!

7. Serve a French dessert wine with chocolate.
While Port is a natural with chocolate, try a glass of Banyuls for a change. Banyuls is a Grenache-based wine from the Languedoc-Roussillon region of France, fortified (as it has been since the 13th century) with clear brandy and aged for at least 10 months. With flavors of mocha, coffee and dark plum, it’s the perfect complement to any chocolate dessert. Serve it at around 58 F in small dessert-wine glasses. Ranging from $25 to $60 for a 375-milliliter bottle, Banyuls may not be easy to find, but it’s worth the effort. M. Chapoutier and Domaine La Tour Vielle are two to look for.

 Rodney's comments: I keep hearing and reading about Banyuls, but have to try it. Another resolution to  add to my list.  By the way, M. Chapoutier is a top producer from Southern France and is a sure bet no matter the price point.

 

8. Drink white wine with cheese.
Many consumers don’t realize that cheeses generally taste better with white wine than red. Here are some starter pairings:
Goat cheese with Sancerre, Pinot Grigio or Sauvignon Blanc
Parmigiano-Reggiano with Prosecco or Orvieto
Brie with Pinot Gris or Chardonnay
Triple crème with Riesling
Stilton with Sauternes

Rodney's comments: Another great suggestion. We sampled the regional goat cheese Crottin de Chavignol with a Sancerre at my Loire wine class - excellent pairing!




9. Try a white wine that you think is sweet.
Many wine lovers stay away from a varietal because they associate it with a characteristic they dislike. Take Rieslings: despite their reputation for sweetness, they’re not all sweet. Rieslings are wonderfully food-friendly whites that deserve a place at the table. Juicy and crisp, dry German Riesling sets the standard, but domestic Rieslings are on the rise, so there are plenty of options at a wide range of prices.

Rodney's comments: Dry Rieslings are growing on me, but I still can't bring myself around to the sweeter ones.

10. Visit off-the-beaten-path wineries.
Do your homework before your next California wine trip. It’s worth seeking out small family-run wineries that may be a bit out of the way. Picturesque Preston Family Vineyards in Dry Creek Valley has a farmstand and bocce ball court in addition to a tasting room. Iron Horse Vineyards boasts an outdoor tasting facility with spectacular views of Sonoma County. Cliff Lede Vineyards may be just minutes from a busy Napa highway, but its sculpture garden, art gallery and specialized wine tastings make it feel like a special getaway. (You can even book at a night at Mr. Lede’s Poetry Inn in the Stags Leap District.)

Rodney's comments: And don't forget to try visiting off-the-beaten-path wine regions.  At every chance I get, I put in a plug for the Temecula wine regions in Southern California, just over the mountain pass from Palm Springs.  Definitely worth a visit if you're in the area. Check out their homepage for a preview:

  http://www.temeculawines.org/

 

 

 

11. Sign up for wine-and food tours.
You should also check out wineries that do more than just pour a glass of wine. Many in California offer additional activities such as olive-oil tastings or farm tours. Here is a sampling:
Long Meadow Ranch, St. Helena
Round Pond Estate, Napa
DaVero, Healdsburg
Viansa, Sonoma
Benziger Family Winery, Glen Ellen


12. Join a winery-run wine club.
They’re not just for tourists anymore. Wineries have been honing their club memberships in recent years to make them more personalized, and the rewards can be great — particularly the discounts. If you live within a reasonable distance of the winery to take advantage of their special members-only events, do it. But even if you just receive monthly or twice-yearly shipments, you’ll benefit from such programs.

Rodney's comments:  Alas! Pennsylvania consumers are at loss on this idea because of the infamous LCB and its draconian restrictions.  I suppose you may be able to sign up for a PA wine club if you live close enough to the winery, but so far I haven't come across a PA winery that's worth the trouble and effort.  On the other hand, I was so jealous of the local wine club members at the Temecula Wineries I visited which offered good value wines with the personal touch and free tastings to boot!  A good reason to decamp to California!

 

 

V is for Verdicchio!

For the most part, I am what you may call a "seasonal" wine drinker, meaning that I tend to drink cool white or rosé wines in the summer, switching over to reds as temperatures start to dip and move into the darker days of winter.  Be that as it may, there's certainly nothing wrong with sampling a crisp, fresh and lively white from time to time during the cold, gray and dreary seasons and pair it with some tasty shellfish or sushi.  And it just so happens that a particularly delightful white varietal I sampled towards the end of the summer popped up again in a State Store tasting this past week. Indeed I had been meaning to do a post on this wine and now I have no excuse for any further procrastinating.

The 2013 Verdee Verdicchio dei Castelli di Jesi is a 100% Verdicchio from the Marches ("le Marche", pronounced lay MAR-kay, in Italian) region and is a lovely alternative for all you Sauvignon Blanc (or Muscadet) lovers as it offers many similar characteristics (bouquet, mouthfeel, body, crispness) yet with its own particular aura from the Italian terroir.  Grown in chalky soil, fermented in stainless steel tanks for 20 days, and refined on lees for 6 months before 3 months of bottle aging, this light straw colored wine bursts with refreshing notes of citrus blossom, grapefruit and lemon zest.  These citrusy aromas are complemented on the palate by hints of pear, apple and white-fleshed fruit for a balanced and harmonious amalgamation of fruit sensations, while maintaining a crisp acidity that pairs well with shellfish.  It retails for about $12.






If this particular Verdicchio is not available or you have trouble finding it, you may try asking for the a different one which was featured in a recent tasting at the Wine and Spirits Shop on 5th street in Philadelphia:

 Garofoli Verdicchio dei Castelli di Jesi Classico Superiore Macrina 2013

The estate is described as follows:

Winery Profile: Garofoli is one of the oldest wineries in the Marche,

dating back to 1871 when Antonio Garofoli began producing wine for the

local pilgrims coming to the famous church of Loreto. In 1901, Antonio's

son, Gioacchino, founded the Gioacchino Garofoli winery

Vineyards and Vinification: Hills are the predominant feature of the

Marches countryside. They slope down from the eastern side of the

Apennines toward the Adriatic sea. These hills are particularly wellsuited

to the cultivation of vines because they are sheltered from the

winds off the Adriatic Sea and have a warm, sunny exposure.

Islands of the Mediterranean - Round 2

In the second wine tasting class a few days ago featuring juice from the Greek, Sardinian and Corsican islands, I made a few substitutions from the previous class which are enumerated below. They turned out to be a big hit among our group of discerning wine aficionados, and indeed, I heartily recommend them without hesitation.  The favorite white this time around seemed to be the Moschofilero and again the Cannonau for the red.  At about $15 a pop, it's hard to beat. Salute!

1.     Nasiakos Moschofilero 2013

 

Varietal: Moschofilero

Classification: Mantinia Protected Designation of Origin (eastern side of Peloponnese peninsula)

Production/Tasting Notes: Aromas of fragrant flowers, peach orchard; notes of mountain spice, lemon zest; light-bodied; crisp acidity

Food pairings: shell fish; seafood; summer salads; also as an aperitif

12.5 % Alcohol

2.     Domaine Sigalas Assyrtiko 2013

  

Varietals: Assyrtiko 75%; Athiri 25%

Classification:  Santorini Protected Designation of Origin

Production/Tasting Notes: Two ancient varietals cultivated on volcanic soils from vineyards originally planted 3,000 years ago; stainless steel tank fermentation; nose of ripe citrus fruit with earthy mineral undertones; refreshing acidity

Food pairings: Grilled fish or seafood; salads; white meat; Greek meze

13.3 % Alcohol

4. Tselepos Classic Nemea Agiorgitiko 2011

                     

                     

                Varietal: Agiorgitiko 100%

Region: Nemea Protected Designation of Origin (Peloponnese)

Production/Tasting Notes:: Soft, rounded and fruity on the palate; aromas of blackberries, and forest fruits; medium-bodied

Food pairings:  Roasted or grilled lamb; meats; full-flavored cheeses 

                     

                  Alcohol 13.5 %

Wine Tasting - Islands of the Mediterranean

The most renowned and prestigious wine-growing regions in Europe are to be found on the mainland or continental provinces, such as Bordeaux in France, Piedmont in Italy, and Rioja in Spain. However, there are many fine wines produced off-shore on islands of these and other countries that offer the oenophile untold delights at moderate price points with just a little extra searching around in wine shops. This class focuses on such wines that often blend indigenous island grape varietals with some of the usual suspects (Cabernet Sauvignon, Merlot, etc.) to produce unique taste and aroma sensations unlike those found in most mainstream juices. The tasting list includes wines from Greek islands such as Santorini as well as from Corsica and Sardinia. This virtual tour of the Mediterranean leads us to sample fruit of the vine not only off the beaten track, but even beyond the shoreline.

Our wine tasting this past Tuesday, October 14, included the following wines:

1. Lyrarakis Assyrtiko 2013

Varietal: Assyrtiko

Classification: Indication Géographique Protégée (IGP) Crete

Production/Tasting Notes: Sourced from high altitude villages of Eastern Crete; fermented in stainless steel; slow fermentation for 20 days; fruity with notes of apple, wild herbs of the region, lemon flowers; rich, light body, with mineral undertones

Food pairings: Grilled fish or seafood; salads; white meat

13 % Alcohol

2. Notios White (Gaia Wines) 2012

                   

Varietals: Moschofilero 50%; Roditis 50%

Classification: IGP Peloponnisos (Nemea)

Production/Tasting Notes: Moschofilero (pink-skinned) from the Arcadian Plateau; Roditis (also pink-skinned) from the Korinthian slopes; crisp acidity; fruity (pear, apple); citrusy backbone; notes of melon; hint of minerality; elegant finish

Food pairings: seafood, salads; sushi; shellfish; appetizers; white meat

12 % Alcohol

3. Costamolino, Vermentino di Sardegna, Argiolas 2013

                           

Varietals: Vermentino 95%; other Sardinian varietals 5%

Classification/Region: Vermentino di Sardegna Denominazione di Origine Controllata (DOC)

Production/Tasting Notes: Stainless steel vinification; underwent malolactic fermentation; delicate aromas of citrus and tree fruit with undertones of tropical fruit and honey; zesty acidity on the palate

Food pairings: pasta primavera; shrimp cocktail; vegetable terrine
13.5 % Alcohol

4. Costera Cannonau di Sardegna Argiolas 2011

                     

Varietal: Cannonau 90%; Carignano 5%; Bovale Sardo 5%

Classification: Cannonau di Sardegna DOC

Production/Tasting Notes: Maturation in both French barriques (8 months) and cement vats (5 months); Ruby-red in color, aromas of ripe black cherries and tree fruit with undertones of pepper and licorice; notes of dried berries, rosemary; thyme; on the palate, a full body and velvety tannin; clean finish (92 points, James Suckling)

               

                  Food pairing: roasted beef, lamb cooked with rosemary, filet mignon, and rustic cheeses.

14 % Alcohol

5. “E Prove” Corse Calvi, Domaine Maestracci 2010

Varietals: Niellucciu 35%; Grenache 35%; Sciacarellu 15%; Syrah 15%

Classification: Appellation Corse Calvi Contrôlée

Production/Tasting Notes: Aged one year in stainless steel, followed by one year in French oak barrels; aromas of red fruit, violets, spice, licorice & toast; full-bodied with silky smooth tannins on the palate; flavors of blackberry, blueberry and cherry in brandy; slight menthol aromas;

Food pairings: hearty Mediterranean stews; ratatouille; strong cheeses

13.5% Alcohol

6. Nasiakos Agiorgitiko 2012

Varietals: Agiorgitiko

Region: Arcadia, Peloponnisos

Production/Tasting Notes:: Soft, rounded and fruity on the palate; aromas of blackberries, and forest fruits;

Food pairings: Roasted or grilled lamb, meats; full-flavored cheeses

12.5 % Alcohol

_______________________________________________________________

An unscientific survey of the class participants showed a preference for the Assyrtiko and the Vermentino for the whites, and the Cannonau and Corsican blend for the reds. Your results may vary - Cheers!

Factoids about Greek and Mediterranean Wines

• Agiorgitiko, also known as St. George, is Greece's most famous red variety.
• Grown on the hills of Nemea for over 2,500 years, reds from this area are sometimes known as the “blood of Hercules” giving him the strength to slay the Lion of Nemea.
• Roditis stems from the Greek word “rodon” meaning rose.
• Legend has it that Caesar wooed Cleopatra with the white wines of Patras

Other Greek Grape Varietals

Whites

SAVATIANO – Greece's most widely planted white varietal and the base for the popular Retsina wine which is infused with pine resin; the best Retsinas are produced from Savatiano grown in Attica

VILANA – Native to the island of Crete, produces modestly priced refreshing white wines with green-apple flavors.

Reds

LIMNIO – Grown on the Aegean island of Limnos and throughout northern Greece; produces full-bodied wines with high alcohol content; often blended with merlot and cabernet sauvignon

MAVRODAPHNE – Meaning “black laurel”, this grape flourishes in Patros and is blended with Korinthiaki to produce dessert wines

XINOMAVRO (“acid black”) - Dominate northern Greek red varietal; produces full-bodied reds with intense fruit flavors and can be aged for many years.

Make Your Own Wine at the Cherry Hill Wine Room!

For all you wine aficionados out there who would like to take the next step, so to speak, in learning about wine and how it's made, there's nothing better (or more fun!) than hands-on experience, and you can do just that here in the greater Philadelphia region.  It's one thing to do a winery tour and look at barrels aging, listening to a guide blather on about processes or terminology you may or may not understand, but it's a whole other proposition to take part in the process, the results of which you have a very personal stake in.

Last fall, a group of wine-loving friends and I signed up at the Cherry Hill Wine Room to try our hand at wine-making (with a little help from the winemaster Michael) and learn about the various steps that go into producing that most mysterious and intriguing libation. Click on the link below for all the details.

http://www.thewineroom.com/

There are several different options with respect to the quantity and selections you'd like to make and purchase, but typically, most customers either band together to make a barrel of a specific varietal or blend, or, you can sign up to select wines available from the "Wine Club" list.  Our group chose the latter so that we could purchase a "variety" pack at the end of the process.  The difference is that with a single barrel you have specific control over how you want to vinify the grapes so that you can tailor it to your particular taste. For the "Wine Club" selections, you simply take part in the various steps of a making a range of wines and get to choose from the list for a mix & match case.

The grapes harvested from the fall production come from northern California regions (shipped in chilled truckloads) while the spring harvest originates in Chile.  The Wine Room also does open tastings (including a nice spread of hors d'oeuvres) several times a year where you can sample their wines before signing up.  This is a great opportunity to see their set-up and decide what option is best for you.  I was sufficiently impressed the first time I went to a tasting there and proceeded to round up a group of friends to take the plunge.

The processes you will observe and take part in include destemming and crushing the grapes, pressing the must and pumping it into barrels, racking and finally, filling, corking, capping and labeling the wine.  Be sure to bring your own snacks and hors d'oeuvres when you do the actual wine making as there is always plenty of opened bottles available from previous vintages to slake your thirst after such demanding labor!

(I had some technical problems uploading my video of the bottling and labeling process, but here's a feature from the local news a few years ago showing some of the processes, followed by some of my pictures,)

                                           

Presenting the corks to be used to bottle the wine.

Filling the bottles.

Removing the bottle after filling,

Labeling the bottle.

Labeling.

Labeling.

Corking the bottle.

Corking.

Arinto Who?

As many of you know, I am a tireless booster for the wines of Portugal which offers some of the best values  in the world, and even their high end wines are a fabulous bargain compared to what you will pay for similar quality wines from California, France and Italy.  What I especially like is that not only do they offer great values, they also present opportunities to sample varietals that you will not encounter elsewhere as they are indigenous grapes that are not found or cultivated outside of Portugal.

One of these varietals is a white grape that I believe will appeal to all you Sauvignon Blanc aficionados out there, and it's called "Arinto".  It can be found in either single varietal issues or blends with other native grapes.  Most recently, I sampled a 100% Arinto (2012) from the Quinta da Romeira estate, produced in the Bucelas (DOC) region.  This is an absolutely delightful wine, bursting with citrus aromas (orange and lime), backed up with tropical and mineral undertones. It has a fresh, crisp acidity along with a powerful intensity that lingers well on the mouth. Though somewhat similar in profile to Sauvignon Blanc, it does not carry any of the grassy or boxwood ("cat pee", in the vernacular) notes. At 12.5% alcohol, it's beautiful summertime refresher that will not knock you down.  It's a natural complement to fish, seafood and grilled vegetables.

This particular bottle from the Lisbon Wine shop in Newark retails for about $9 (an exceptional bargain), but you should be able to find Quinta da Romeira wines or other estate wines featuring Arinto or Arinto blends in the tri-state area. Do yourself a favor and don't pass up on this wine if you come across it. You may find yourself another favorite, like I did. Saude!

Bullish on Muscadet?... Mais Oui!

This post features another often maligned grape/wine that deserves greater attention these days, especially in light of a new generation of vintners and viticulturists who are, in a sense, taking back the reputation, quality and potential of a very regional varietal and promoting its long lost lustre by employing organic and biodynamic wine-growing methods, reducing production and allowing the soil composition to bring out the special qualities of the wine.  We're talking about Muscadet (aka Melon de Bourgogne), that white wine from the western edge of the Loire River Valley, bordering the Atlantic coast that imbues the wine with the minerally, sea-spray and grassy notes that make it such a natural accompaniment to oysters especially and shell-fish in general.

Once again, I'm pleased to find myself ahead of the curve, as it were, (it was a highlight of my Loire wine tasting class in March - see my post of April 7) in touting an under appreciated and misunderstood wine, and invite you to read more about the history of this varietal and the new generation of producers in Eric Asimov's most recent article in the New York Times:

http://www.nytimes.com/2014/08/20/dining/muscadet-a-great-value-isnt-getting-its-due.html?hpw&rref=dining&action=click&pgtype=Homepage&version=HpHedThumbWell&module=well-region&region=bottom-well&WT.nav=bottom-well 
 






For those of you who attended my Loire wine class and were taken with this delightfully refreshing and very modestly priced wine, I encourage you to seek out the other Muscadets recommended in the article and enjoy with a selection from the raw bar - a perfect way to celebrate the fine, late summer weather we're experiencing. A votre santé!

Top Muscadet Producers
Here are some of the best producers of Muscadet available in the United States.
ANDRÉ-MICHEL BRÉGEON Rich, substantial, precise, textured wines. (Kermit Lynch Wine Merchant, Berkeley, Calif.)
CHÉREAU-CARRÉ A good range of wines, particularly those labeled Comte Leloup du Château de Chasseloir. (De Maison Selections, Chapel Hill, N.C.)
DOMAINE DE L’ÉCU Excellent Muscadet cuvées, along with some experimental whites and reds. (Polaner Selections, Mount Kisco, N.Y.)
JO LANDRON/DOMAINE DE La LOUVETRIE Wines of great purity and expression. (Martin Scott Wines, Lake Success, N.Y.)
DOMAINE PIERRE LUNEAU-PAPIN Wide range of fine wines, particularly L d’Or and Terre de Pierre. (Louis/Dressner Selections, New York)
MARC OLLIVIER/DOMAINE DE LA PÉPIÈRE Exceptional wines, especially the structured Clos des Briords and the vivid Clisson. (Louis/Dressner Selections)