Goisot Saint-Bris Exogyra-Virgula PiedmontPairs with: Freshly shucked Kumamoto oysters, pan seared sea bass with a lemon herb drizzle, goat cheese crostini topped with fresh dill, shrimp and avocado tacos, or a classic French asparagus soup. Good for: Confounding a stuffy wine purist with a bottle of Sauvignon Blanc from the heart of Burgundy, offering a highly mineral alternative to high end Sancerre or Chablis without the steep price tag, or savoring a pristine, biodynamic white that tastes
crisp finish highlighted by a refreshing
lush wine with good structure and balance
conversation-starting centerpiece for an eco-conscious dinner party
While Nick crafts ultra-premium
or a simple grilled bavette steak
Good for: An everyday sipping workhorse for dedicated rye lovers
followed by a patient 18 to 24 months of maturation in French oak barriques (only 20% new) to beautifully meld the structural authority of the Bordeaux varieties with the racy
Irish Whiskey Sour
Pairs with: Carne Asada fajitas
pillowy cushion that wraps around a vibrant backbone of structural acidity
Pairs with: Melted brie and crackers
or a casual platter of soft cheeses like Camembert and mild Brie
