Pick of the Week
Cutter Cascadia's Strawberry Mullet XL
Another intriguing release by our friend Michael at Cutter Cascadia, Strawberry Mullet XL is his "intentionally over-vintaged" version of his beloved rosé, held back for extended ageing on the lees (XL= extra lees). Bottled in late winter, Michael thought to make this round, savory rosé to bridge the gap between seasons, something to drink when you've still got a surplus of fennel and beets but asparagus and favas are starting to knock on the back door. 100% Zinfandel from 40 year old vines. Extremely limited supply.
Previous Picks
Buona Notte’s Mortadella
Spring is in the air, and we’re toasting with Buona Notte’s Mortadella! This Columbia Valley AVA field blend of white grapes gets a touch of skin contact, adding bright aromatics and a hint of minerality. With just the right balance of texture and freshness, it’s the perfect match for those in-between-season meals.
Narragansett Creamery’s Hand Dipped Ricotta
This hand dipped ricotta is one of the all-time great domestic cheeses and a perennial shop fave! Fluffy and rich without being heavy, we love to spread it on toast, drizzle it with olive oil and sprinkle some za’atar on top. Serve it with a simple salad and a glass of Olivier Gessler’s Cotes de Gascogne (detailed below) and you’ve got a chic, easy dinner that comes together in no time!
Olivier Gessler’s Cotes de Gascogne
After decades working in, and being frustrated by, all facets of the business, wine industry veteran Mary Taylor proposes something new: good wine, clear labelling, and modest pricing. Working with winemakers throughout Europe, Taylor has put together a portfolio of honest, delicious representations of their various appellations and regions. This fresh, crunchy white blend from Gascony is redolent of fresh cut flowers and lush tart lemons, with a bit of grapefruity pithiness and an assertive mineral streak. One of the best-value French white wines on the market!
Espinaler’s Anchovy Olives
One of the best parts of traveling in Spain is snacking on gildas, the iconic Basque pintxo of an anchovy-wrapped olive on a toothpick, perfect alongside wine, cider, or vermouth. Back home, where authentic tapas spots are rare, we recreate the magic with a tin of Espinaler’s anchovy-stuffed olives. They’re fantastic with marcona almonds as a snack—or, if we’re feeling fancy, as the ultimate dirty martini garnish (sorry, blue cheese olives, you can’t compete!).
La Ferme Des Sept Lunes’s Apricot Nectar
High above the village of Bogy in southern France, La Ferme des Sept Lunes is known for its organic wines, but it’s their extraordinary apricot juice we’re obsessed with. Crafted from organically farmed fruit by Jean Delobre and partner Jacques Maurice, the rich nectar captures the pure, vibrant flavor of perfectly ripened apricots… enjoy alone, or add something sparkling for a bellini like no other. We only get a few bottles each year, so grab it while it’s here!
Post Familiar’s Multi Winery Sparkling
After the success of their collab with Alex Althuser’s Demeus Wines, Brent & Jordan from Post Familiar realized Alex had two more barrels of riesling that were fresh, playful, and perfect for sparkling. And when frequent Post Fam collaborator Isabel Newlin from Dacha offered up some Chardonnay that didn’t quite fit her vision, they saw a chance to get creative. Brent & Jordan blended it with Alex’s riesling to craft their first-ever sparkling wine, resulting in this unusual multi-winery collaboration, a total dream come true that brings together the best of both wineries. It’s full of orchard fruit spice, a perfect winter bubbly if there ever was one.