It\u2019s been a minute since I\u2019ve written anything. I\u2019d even sworn off social. To be honest, I was just tired of it. Between the death of my cousin who was like a sister to me, only 53, and like a 3rd parent to Thing 1 and Thing 2 (it\u2019s been so hard for them), to totaling my car and the immense guilt associated with my son having some minor injuries, to so many other things that all seemed to crop up at once, I was numb. Lost. Listless. I literally was going through the motions, not wanting to do anything. I kept feeling this \u201cresponsibility\u201d to The Corkscrew Concierge, which in and of itself was a problem. This was supposed to be a fun, creative outlet. But it had started to feel like work. I was uninspired. And then I was like \u201ceff\u201d this too. I seriously thought about just pulling the plug, but then decided to give it some time\u2026<\/p>\n
And here we are again. I\u2019ve again found some inspiration, some thoughtfulness. So what have we been drinking? Some good stuff. And interestingly enough, much of it came from a single country that I\u2019m spotlighting below. Let\u2019s uncork\u2026<\/p>\n <\/p>\n The 2 Pillars:<\/strong> Yes! Winemaker Frank Cornelissen is all about low-intervention winemaking including embracing organic and biodynamic practices, not using an additives and employing spontaneous fermentation. This approach not only reflects the unique volcanic soil but also captures the essence of Etna in the bottle.<\/p>\n How:<\/strong> We enjoyed a little (rare) reprieve from the heat and sat outside in our newly landscaped back yard. Just great conversation and great wine.<\/p>\n Why it Made the Cut:<\/strong> Whew! These are the types of wines that help me remember why I first got into wine. It was magnificent! Cornelissen\u2019s approach to winemaking allows you to literally taste the revered volcanic soils for which Etna is known. 100% Nerello Mascalese with dense, textured red fruits, spicy notes, and a mineral, stony backbone, it was so elegant and such a joy to drink.<\/p>\n The 2 Pillars:<\/strong> Yes, Papapietro<\/a> Perry<\/a> remains family-owned and operated and the Peters Vineyard, from which the fruit was sourced, practices sustainable and organic farming methods.<\/p>\n How:<\/strong> A Pinot Noir was a no-brainer for National Red Wine Day since it\u2019s literally my first wine love. In a quest to get more veggies into Mr. Corkscrew (he claims green onion, garlic, and bell pepper are his vegetables), I cleaned out the fridge and made with roasted vegetables for dinner, complete with a homemade chimichurri. I mean chimichurri has lots of garlic and i cut the cauliflower into \u201csteaks,\u201d so there\u2019s that. Lighter, higher acid, earthier reds like Pinot and Gamay are great with vegetables, particularly ones that are roasted or grilled.<\/p>\n Why it Made the Cut:<\/strong> I\u2019m a longtime fangirl of Papapietro Perry Winery. These wines always hit the sweet spot for me \u2013 ripe red fruits, lively acid, and very smooth. Definitely appealing more to my American tastebuds. They were my first real foray into Russian River Pinot a couple of decades ago (when I was 5! \ud83d\ude1d) and I\u2019ve remained a fan. Always a crowd pleaser.<\/p>\n The 2 Pillars:<\/strong> Yep. Owned by the Miroglio family, Tenuta Carretta employs environmental, technical, and economical sustainability practices. Whether implementing integrated viticulture techniques to cut down chemical treatments or using practices that maintain soil integrity, for them its all abut protecting the harmonious development of the plant.<\/p>\n How:<\/strong> On its own with no distractions whatsoever!<\/p>\n Why it Made the Cut:<\/strong> I still remember when I first had Alta Langa a few years ago and seriously swooned! I knew Prosecco and Franciacorta, but I didn\u2019t know this sparkler form Italy. Alta Langa is an Italian sparkling wine produced in the Alta Langa region of Piedmont and is made in the traditional method, like Champagne. They aren\u2019t easy to find, so I grab it any time I see it. In addition to how good it was, I couldn\u2019t believe how affordable it was. Known for its elegance, complexity, and extended aging, Alta Langa wines undergo a minimum of 30 months on lees. This extended contact results in fine bubbles and a rich texture. So good!<\/p>\n The 2 Pillars:<\/strong> Yes to both! Nid Tiss\u00e9<\/a> was brought to life and nurtured by winemaker Marie-Laure Ammons. Born and raised in a rural region of France called Limousin where she spent lots of time outside, Ammons gravitated to the wine industry. After formal wine education in Bordeaux and a series of internships in Bordeaux, Burgundy and south of France, she made her way to the US where she had stints at Stonestreet and Hartford Court. But it was her 18 years at high-end consultant Atelier Melka where she really honed her craft. And then she went out on her own and gave us Nid Tiss\u00e9. French for \u201cwoven nest,\u201d the name was chosen to celebrate her new winemaking chapter, including family life. And of course, the famed Bacigalupi vineyard was practicing sustainability 50 years before it even became a thing!<\/p>\n How:<\/strong> Mr. Corkscrew\u2019s bday fell on a weeknight, school night, whatever \u2013 you get the point. So instead of going out, I whipped up a quick meal that we could all enjoy together. Pork saltimbocca, corn grits with crispy sage, and a Caprese salad. The garden is going bonkers with sage and basil, so I keep trying to use it every chance I get. But yeah, of course, I had to pull out an amazing wine to at least toast the day \u2013 in this case, the Nid Tiss\u00e9 Chardonnay.<\/p>\n Why it Made the Cut: <\/strong>A few years ago, Marie-Laure sent me a note asking if she could send me a bottle of her wine to try. I loved it so much that it made my 2023 Wines of the Year<\/a> list. Even more telling is that I went back and ordered several more of her wines. It\u2019s a rare thing for me to buy multiple bottles from a single producer because I like spreading the love. But sometimes it\u2019s that good. Her wines are like grown up hedonism. So bright and precise and nuanced, but also with a bit of decadent richness. A fun fact about this Bacigalupi wine \u2013 it is sourced from the \u2018Judgment of Paris\u2019 block, that supplied fruit for the world-famous Chateau Montelena Chardonnay that won the contest.<\/p>\n The 2 Pillars:<\/strong> An emphatic yes! Est Wines<\/a> is helmed by Meredith Bell, one of Oregon\u2019s most hands-on female farmer-winemakers. She\u2019s all in from bud break to bottling, personally tending her 43-year-old regeneratively farmed vines on her 4-acre vineyard in the Willamette Valley. After taking a deeper dive on regenerative farming (link) a few months ago, I have so much respect and admiration for folks that farm this way. Such a labor of love and her commitment to sustainability shines through in everything she does. I read a story about how she weeds her entire vineyard with a battery-powered weed whacker that dies after 90 minutes because she refuses to use a gas-powered one with higher emissions. She basically ends up only doing three rows a day\u2014and she has 48 rows!\u00a0<\/p>\n How:<\/strong> It was Pinot Noir Day, we had BBQ, and I had a \u201cLambrusco-like\u201d wine that had been sent to me by Bell that I was itching to try. If you\u2019ve been around these parts for a while, you know that I adore Lambrusco with smoky, Texas BBQ.\u00a0<\/p>\n Why it Made the Cut: <\/strong>It\u2019s so refreshing to experience a unique take on Pinot. This fun and fizzy sparkling Pinot Noir definitely gave some of those funky Lambrusco vibes. It\u2019s a blend of 50% red wine from 2021, fermented with 33% whole cluster for 18 days, then aged in neutral french barrels for 14 months. The other 50% of the wine is rose from 2022, whole berry soaked for two days prior to pressing and then barrel fermented and aged for two months. Juice from the 2022 vintage was frozen and added back at bottling, via method ancestral, to create the bubbles. The wine was left undisgorged. Mad scientist in the vineyard. Mad scientist in the bottle. So fun!<\/p>\n The 2 Pillars:<\/strong> Yes, yes, yes! Founded in 1890 and now helmed by the 5th generation, Vilmart & Cie is, and has always been a grower Champagne house working exclusively with their own estate vines. Generation after generation, the family has built upon the previous, to establish a revered reputation for this small house that continues to grow in prestige. Using organic and biodynamic methods, the vineyard sites, where yields are strictly controlled, are blessed with aging vines that are full of character.<\/p>\n How: <\/strong>Another backyard sipper while contemplating life. Or maybe blocking out the state of the world.<\/p>\n Why it Made the Cut:<\/strong> Vilmart & Cie is seriously becoming my \u201chouse wine.\u201d I\u2019ve enjoyed their wines on many occasions. Whether enjoying their higher end \u201cGrand Cru\u201d wines (I even had one for the big 5-0 celebration) or the more \u201centry level\u201d wines like this one, these are always a \u201cwow\u201d for me. For this Coeur de Cuv\u00e9e, the estate\u2019s flagship, 65-year-old ungrafted Pinot Noir and Chardonnay vines are used. These wines are seriously so exquisite and have so much finesse. Sexy stuff for sure. The texture is rich and creamy balanced by precision and racy acidity. It really does the impossible balance.<\/p>\n So, not really a \u201cregion\u201d but an entire country. But you get the point. I\u2019ve done two different wine trips to Austria \u2013 first to experience the country\u2019s red wines<\/a><\/strong> and then again to take a deep dive on sparkling<\/strong><\/a> and white wine<\/strong><\/a>. The one constant was that I loved the wine. All of it. I think part of the reason stems from that fact that the wines (generally) are lighter bodied with higher acid. Ever met Gruner Veltliner? I more often than not choose a wine to go with the meal I\u2019m making and the characteristics of these wines are perfect with food. Plus, Austria has emerged as a leader in organic viticulture with one quarter of its area under vine certified organic. And people are taking notice as demand for Austria\u2019s wines continues to increase.<\/p>\n There are so many Austrian producers whose wines I adore \u2013 but here are a few I recently enjoyed. I was actually surprised by how much Austrian wine I had in my cellar. And plPlease don\u2019t be intimidated by all the of words. \u201cWeingut\u201d just means winery. \u201cReid\u201d is vineyard. \u201cD\u00fcrnstein\u201d is a town within the famous Wachau Valley region. Oh, and \u201cSmaragd\u201d is the top quality designation for dry wines from the Wachau. Just like when I started learning about French wines, once I figured out the label (I still have some areas to work on) it was easier for me to grab a bottle.st<\/p>\n Several years I had a random chance to try a Gr\u00fcner Veltliner from Weingut Knoll and it blew me away. It had the acid of Gr\u00fcner, but was also somehow almost full-bodied. After that, I kept searching for more and couldn\u2019t find any. Boo! But any time I saw a bottle, I most certainly grabbed it. I so loved it that I brought it to dinner with wine friends so they could enjoy it too. In 2023, the Gr\u00fcner made my top wines list<\/strong><\/a>. Since all those years ago, I\u2019ve now found a local wine shop (AOC <\/a>Selections<\/a>) that regularly stocks their wine. Another reason to try to seek out wine from small, independent shops instead of just shopping at the big box stores. Don\u2019t get me wrong, I shop at Total Wine too (those bourbon allocations ensure that I keep shopping there!), but so many gems have been found at small retailer.<\/p>\n Yeah, ok, the wine. Instead of Gr\u00fcner, I opted for one of their Riesling wines this time. Yes, I probably drink my Riesling way too soon, but given the state of the world, I\u2019m just gonna keep popping corks. If you\u2019re familair with German vs. Alsatian Rieslings, this one reminded me more of a fuller-bodied Riesling from Alsace. Juicy peach, apricot, and melon along with classic stony minerals. There is nothing they do that I don\u2019t love. I\u2019ll say that the lobster wasn\u2019t the best paring for this, but I love lobster and I love this wine, so it\u2019s all good.<\/p>\n I picked up this beauty after attending a wine dinner put on by Sean Pours<\/a>. Houston peeps, if you\u2019re not in the know, Sean is a former restaurant somm that now has his own venture where he will spotlight various producers or regions during a meal. On this occasion it was a Thai dinner paired with Austrian wines. And the cool thing about these events is that you\u2019re able to purchase the wines from the meals. Now, I\u2019ve had the \u201cLois\u201d Gr\u00fcner and while it was ok (and popular and wallet friendly at $20), I much prefer this single vineyard version, albeit at a higher price. So racy with juicy yellow apples and prominent spice plus an unexpected textural richness in the mouth. Love it!<\/p>\n![\"\"](\"https:\/\/thecorkscrewconcierge.com\/wp-content\/uploads\/2020\/09\/2B4BAF34-5F5C-42D6-9787-29A74D7FC0D5.jpeg\")
<\/a>2017 Frank Cornelissen \u2018Munjebel VA\u2019 Terre Siciliane Rosso, Sicily, Italy ($85)<\/em><\/h3>\n
<\/a><\/figure>\n2022 Papapietro Perry Peters Vineyard Pinot Noir, Russian River Valley, CA ($69)<\/em><\/h3>\n
<\/a><\/figure>\n2021 Tenuta Carretta Airali Alta Langa Blanc De Blanc Extra Brut Piedmont, Italy ($27)<\/em><\/h3>\n
<\/a><\/figure>\n2021 Nid Tiss\u00e9 Bacigalupi Chardonnay, Russian River Valley, CA ($85)<\/em><\/h3>\n
<\/a><\/figure>\nEst Wines Sparkling Pinot Noir, Willamette Valley, OR ($29)<\/em><\/h3>\n
<\/a><\/figure>\nNV Vilmart & Cie Grand Cellier Premier Cru, Champagne, France ($85)<\/em><\/h3>\n
<\/a><\/figure>\nRegional Spotlight: Austria\u00a0<\/h2>\n
2019 Weingut Knoll Ried Kellerberg D\u00fcrnsteiner Riesling Smaragd, Wachau, Austria ($81)<\/em><\/h4>\n
<\/a><\/figure>\n2022 Weingut Loimer Ried Loiserberg Gr\u00fcner Veltliner, Kamptal, Austria ($44)<\/em><\/h4>\n
<\/a><\/figure>\n2020 Weingut Paul Achs Chardonnay Alte Ruben, Burgenland, Austria ($32)<\/em><\/h4>\n
<\/a><\/figure>\n