An interactive walkaround tasting held at &HOLIDAY, the natural wine parlor in Krewe’s NYC flagship. The next tasting in the series will be on Thursday, February 27. [info + tickets]
BUBBLE BATH
We tasted all of the colors — and all of the ways — wine can be fizzy, from pet-nats that finish fermenting after they’re bottled, to rifermentato kickstarted with juice from the following harvest, to the complicated, fancy multistep process we call champagne method.
As you can maybe see from the photos, what the space suggested to me was a de-centered, free-flowing tasting format — no lecture hall here.
Attendees visited me at the central bar to stamp their tasting cards and taste in the order they chose, found the wines in the room, and then brought back questions to learn more.
We tasted:
(A, B) 2017 corpinnat from Mas Candí and a xarello pet-nat from Anna Serra, both in Penedès, Catalunya (more about what’s happening in cava country)
(C) an Emilia-Romagna ancestrale rosé made in lambrusco country from Flavio Restani at KOI
(D) a champagne-method single vintage wine made from a rot-resistant PiWi in the Steiermark by Josef Totter (what’s a PiWi?)
(E) a wine made from ancient merwah vines disgorged in the mountains of northern Lebanon by Eddie Chami of Mersel
(F) a sparkling red from pinot noir regeneratively farmed by Meredith Bell of EST. in the Pacific Northwest, refermented with juice from the following harvest
Children's Atlas of Wine 