Media

June 24, 2021

F*ck That's Delicious S04E04: A Spanish Wine Tour

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Press

May 5, 2021

Vermouth makes for easy springtime entertaining

The Atlanta Journal Constitution
"It tastes delicious with an orange peel twist, and adds spice and vibrancy to a boulevardier cocktail."
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Mar 16, 2021

How Barcelona Wine Bar Built a New Business During the Pandemic

FSR Magazine
Güeyu Mar products only debuted in December, but they’re already garnering rave reviews...“How on earth could such a delicacy come from a can?”
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Nov 24, 2020

Vogue Editors Share Their Favorite Hometown Stores to Shop for the Holidays

Vogue
"Simple Syrup in Crown Heights has the best selection of natural wines and this funky bottle of Clos Lentiscus is one of my favorites."
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Nov 11, 2020

How to Craft the Perfect Cheeseboard

Houstonia
Sparkling rosé is always in season
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Aug 21, 2020

Pipeño Is Our Post-Zoom Wine

Bon Appétit
"All I brought with me to the park was a book, a wine key, and a chilled bottle of Cacique Maravilla’s Pipeño País."
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Jul 20, 2020

The Best Trips We've Taken Recently Are to the Wine Shop

Condé Nast Traveler
"It brought me back to just being able to stick my toes in the sand, feel the sun..."
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Mar 28, 2020

An Easy-Drinking, Low-Proof Daiquiri Recipe

“A bolder Sherry stands up pretty well,” says Kevin Beary, beverage director of the venue. He opts for manzanilla Sherry, a dry, saline style, preferably aged under a blanket of yeast called flor.
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Feb 26, 2020

I’ve Found My New Go-To Spot for All Things Spanish

Bon Appetit
Bottles of Spanish natural wine from passionate, thoughtful importers, like José Pastor Selections and Selections de la Viña, are there. Vermouths from culty producers (Partida Creus!) are just as good sipped straight as they are with lemon juice and soda water. Whatever you choose, it will pair perfectly with those pintxos.
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May 17, 2018

20 Wines Under $20: Plenty of Variety and Not One Chardonnay

The New York Times
This translucent red is made of the trepat grape, which typically makes pale, airy reds. The Pomagrana, from the Conca de Barberà region in northeastern Spain, is light, herbal and fruity, as in, yes, pomegranates. This refreshing bottle will especially benefit from a light chill. (Selections de la Viña/Fruit of the Vines, Long Island City, N.Y.)
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Dec 11, 2017

10 of My Favorite Wines of 2017

Bon Appetit
Xarel-lo is a native grape that is primarily used to blend into Cava. Some pronounce it “Zuh-rel-lo” and others “Shah-rel-lo,” but just call Finca Parera’s “Sasso” Xarel-lo “delicious.” Imagine a Muscadet, acidic and light, had a baby with Sémillon, ripe and waxy, and you get Finca Parera’s “Sasso.” This all-wheel drive white wine can do it all, whether you’re day-drinking with the in-laws, roasting a chicken, or BYOBing on the sly with sushi. Bright but golden yellow, this wine smells like briny honeydew served on a bed of gardenias. It’s well-rounded with a medium body, heightened acidity, and a waxy, oily texture with flavors of honeysuckle, soft lemons, green apple, and mango. There are also notes of, in the words of Ron Burgundy, “Lanolin?”
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Mar 26, 2017

11 Natural Wines That Taste as Good as They Look

Healthy-ish
The taste: Microbio’s “Nieva York” is like drinking a blend of grilled pineapple, ocean water, and papaya from a hollowed green melon with a fennel straw. Get yourself a bottle and a Hawaiian shirt, and boom, it’s a vacation in your living room.
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Jul 28, 2016

Wine School - Your Next Lesson: Albariño

The New York Times
For the braising heat of August, let’s look at another white wine that has earned a reputation as a summer quencher: albariño.
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Feb 26, 2016

Get to Know a New Side of Tempranillo

Eater
To be a natural winemaker in Spain is to "resurrect the culture of our abuelos," says Ramon Saavedra, who came from a family that always made small amounts of wine for their own consumption. Saavedra apprenticed at Andalucía's Barranco Oscuro, known for its natural tempranillo wines, before starting his own label, Cauzón.
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Oct 22, 2015

Fall Wine: 20 Under $20

The New York Times
Another natural wine, from that hotbed of natural wine production, Andalusia, in the south of Spain. This vibrant, juicy, savory garnacha (as grenache is rendered in Castilian) is the first I’ve had from there. It’s crisp, floral and herbal, with a refreshing touch of bitterness. Unusually for garnacha (and southern Spain), it’s just 12.5 percent alcohol. (Selections de la Viña/T. Elenteny Imports, New York)
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