Category: drinkwine

🍷TASTING TONIGHT! Marco from @dallaterrawine is here pouring only @vietti_vino 🦗. Tonight is your chance to taste through one of our favorite producer’s Roero Arneis, Barbera d’Alba, Langhe Nebbiolo and their benchmark Castiglione Barolo! Don’t miss this Piedmont party! 🍄🧀🥖🇮🇹 #drinkwine #piemonte #arneis #barbera #nebbiolo #barolo #vietti (at Dandelion Wine)

TUESDAY OCTOBER 15TH, 6-8PM: @alice.feiring is here! Come sip on some natural wine and get your book signed! Alice’s new book, NATURAL WINE FOR THE PEOPLE, is a fun, smart, and approachable guide to natural wine.
“Where did natural wine come from? The late and very great Barolo producer Baldo Cappellano said ‘The more there’s fake, the more there needs to be real.’ And that aphorism is, in part, how the natural wine movement started, out of the desperate need for authenticity. This is true whether in politics, architecture, food, or wine.” Amen, Alice! Amen. #drinkwine #readbooks #naturalwineforthepeople #alicefeiring #booksigning #greenpoint (at Dandelion Wine)

New Calcarius Bianco Hellen 2018 No sulfur, unfined, unfiltered Greco from Puglia by @valentina.passalacqua Pear on the nose, tart with bright acidity on the palate 🍐🍋✨ #drinkwine #drinknatural #naturalwine #progettocalcarius #grecobianco #puglia #wynonaryder #winoforever (at Dandelion Wine)

BACK IN STOCK! GET SOME! 🥂‼️#drinkwine #petnat #greenpoint #fifi #naturalwine #friyay #tgif #weekend #bubbles (at Dandelion Wine)

Tonight our friend @alvar0l0pez from @polanerselections will pouring some beautiful examples of contemporary American winemaking from the West Coast. There’s a new orange wine from @johanvineyards , a pair of Trousseau to compare from @eyrievineyards and #ArnotRoberts, and a Vermentino from @ryme_cellars ! Fall is here for sure 🍁 and these are four very distinctive, elegant wines to enjoy as the temperature drops and the wind picks up. (Did we mention that today is the #TheoloniousMonk Birthday Broadcast 🎶 ? All day on @wkcr !). Plus 🧀&🥖&❤️! #drinkwine #greenpoint #westcoastwines #orangewine #trousseau #vermentino #oregon #california (at Dandelion Wine)

We like a rainy day, especially when it’s farm share pick up @the607csa & a fresh crop of awesome Argentinian wines from @ver_sacrum_wines have arrived! Fresh, natural & light but with just the right spice & grip to warm you. All 3 of these beauties are $20 each! Come grab some & go cook a hearty soup, chili or stew for a perfect paring!☔️🍷#drinkwine #makesoup #naturalwine #argentinewine #garnacha #gsm #monastrell #redwineweather (at Dandelion Wine)

SAVE THE DATE 🗓⭐️ TUESDAY 10/15 6-8pm @alice.feiring will be in house to talk about her new book #naturalwineforthepeople and share some natural wine with us! 🍷 Books available for sale and signing! ✍️ #drinkwine #naturalwine #readbooks #winebooks #alicefeiring #weekfromtoday #savethedate #greenpoint #goodtimes (at Dandelion Wine)


We’ve been thinking of Italy a lot lately. It has more genetic diversity in terms of wine grapes than any other country by a LOT. And of course there’s what we call “the Italy factor”. We never seem to have enough of these wines on hand (at home) because they go so well with food we always drink them right away. Perhaps you have more self-control. But probably not. So you need a bottle or two. So tonight our old friend Spencer Harrington(!) will be behind the Lions Club Bar, pouring a few of our faves.

As always, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

G.D. Vajra is located in Piedmont in Northwest Italy. The winery sits at the highest elevation in the commune of Barolo, in a village called Vergne. The Vajra family has farmed Bricco delle Viole, the highest cru in Comune di Barolo, since the 1880s. Today, the Vajra family continues the vineyard research focusing on the influence of soil and climate change. “Wines that do not need to talk out loud or flex their muscles. We ask them to touch the hearts of all.” – G.D. Vajra

G.D. Vajra, N.S. Della Neve Extra Brut Rosé NV

A champagne-method rosé nature of 50% Nebbiolo, 50% Pinot Noir. Nostra Signora Della Neve is a rosé de saignée. The juice stays in contact with the skins at low temperatures for just a few hours. In the spring following to the harvest begins the second fermentation, followed by a rest on the lees of around 48-60 months. Vajra is trail-blazing the rediscovery of Chiaretto di Nebbiolo and the wines of the 17th century – long before Barolo was created – through “N.S. della Neve” and “Claré JC”, a partial whole-cluster fermentation of pure Nebbiolo. The high elevation vineyards particular to Vajra provide the high acidity needed for this fantastic sparkler. Organic. $40

Vajra Barbera d’Alba Superiore 2016

Wild and brambly, this deep purple beauty is brooding and layered, with red and black forest berries, and a note of plum as well. The tannins are supple but quite present and the finish is quite long. A vibrant wine for sure, with many layers to discover. Attention to detail and a real appreciation of nature are hallmarks at Vajra and it continues to show in the wines. Anyone who thinks this grape can’t be complex needs to try this – seriously deep-end Barbera. Organic.  $35

The Estate Coltibuono in Chianti Classico is considered to be one of the most representative wines of the appellation. The “abbey of good harvest” is at least a thousand years old according to the Marchio Storico and the monks of Coltibuono, the Vallombrosan may have been the first to cultivate Sangiovese in Tuscany. The monastery was active from 1000 C.E. to around 1800 C.E. when Napoleon annexed most church property in Tuscany. Some he gave away to friends or as political favors, some he sold. Thus, there were two owners between the time of the annexation and the abbey’s purchase by the Stucchi’s ancestors in 1841. It is now a hotel and you can stay there!

Badia a Coltibuono, Chianti Classico 2016

This wine is the result of natural production methods using organically-grown Sangiovese and Canaiolo grapes from the estate vineyards. Grapes are hand-harvested and sorted, fermentations are done with indigenous yeasts, and after 3 weeks of maceration on the skins, the wine is moved to French and Austrian oak casks to age for 12 months. This wine is incredibly well-balanced, tightly knit with supple tannins, mineral notes, and a mouth cleansing fresh acidity. Emanuela Stucchi and her siblings are seventh generation stewards of the property. The philosophical approach is to maintain both the integrity of Sangiovese and the unique terroir of Chianti Classico through organic farming practices, clonal diversity, restrained use of new oak barrels and the shunning of dominant varieties such as Cabernet Sauvignon.  Organic. $24

Another day, ANOTHER TASTING TONIGHT 6-8PM! This time we have the legendary Spencer Harrington of @winebow with a couple gorgeous wines from the idyllic sites of @vajra_barolo and a Chianti Classico @coltibuono from an abbey @badia_coltibuono that’s at least 1000 years old and the monks who lived here may have been the first to cultivate Sangiovese in Tuscany! 🍇🍷😮 #drinkwine #italianstallions #italianwine #barolo #barbera #pinkbubbles #chianticlassico #tuscany #monastery #monks #greenpoint




F**K.  Pedro Parra is pouring at Dandelion tonight and we feel like, damn. True, we have had a lot of fantastic people in, and true, it’s not a competition. But, um, don’t miss this one??  Pedro Parra is a terroir consultant. He has a Ph.D. in terroir from the French Agricultural Institute in Paris. He regularly digs trenches in famous vineyards to figure out what the soil type is so he can tell the winemakers what to do. He also makes his own wine in his native Chile, both under Pedro Parra y Familia and with some partners as Clos des Fous, which he’ll be focusing on tonight. Ok, we’re just going to pause here to say that the wineries he consults for around the world are a big deal, that he’s smarter about where wine flavors actually come from than anyone we’ve ever met, and also? People call him Dr. Terroir. Can you imagine how much of a badass you have to be for people to call you “Dr. Terroir” and for you not to look like a dick? The guy is all that. And the wines of course are super smart, very delicious, and amazingly affordable! Ever wondered what the deal really is with wine? Have ANY questions? Come taste a few of Pedro’s wines and ask him. That simple. Do not fail. Trust us when we tell you not to miss this.

Oh, Pedro loves Jazz. And we’ll be playing jazz. Boring jazz? Dinner jazz? No, my sister. The kind of jazz where you slyly sidle up to the person you know best on the staff and, sotto voce, ask “which record is this?” when you don’t even know the artist. Matter of fact, we’ll be serving up  WINE, BREAD, CHEESE, VINYL & LOVE!

Clos des Fous, Pour Ma Gueule Assemblage Itata 2017

Cabernet from the Cachapoal Vineyard in Grillos Cantores, at 1380ft. The soil here is carbonated alluvial. Aged in Concrete Vat and Stainless Steel, 18 months on the fine lees. Clos des Fous was founded in 2008 by Pedro Parra, Francois Massoc, Paco Leyton and Albert Cussen. The four friends were tired of hearing that Chilean wine was all boring, industrial, green and overripe so they set out in search of the Dark Side of the Moon. Francois and Pedro are longtime friends, like brothers, and both have spent much time abroad making wine and working vineyards in Europe. Organic, biodynamic. $17

Clos des Fous, Pinot Noir Pour Ma Gueule Valle del Itata 2016

88% Pinot Noir, 12% Cinsault bush vines on granite in the Vinedo Latqui in Itata Valley, aged in concrete with 12 months on the lees. Parra has a Masters degree in precision agriculture and a Ph.D. for his work with terroir. He currently consults as a terroir specialist around the globe in Argentina, Oregon, Italy, France, Spain, Georgia, Croatia and beyond working with world renowned vignerons like Jean Marc Roulot. Organic, biodynamic.  $17

Clos des Fous, Pinot Noir Subsollum 2016

92% Pinot Noir and 8% Cinsault from the Pucalan and Larqui vineyards (about 10 acres total). Viñedo Larqui was planted in 1998 on paleozoic calcareous and sandy soils; Pucalan, planted in 2008, has granitic soil. The wine was made in concrete and stainless and aged on the lees for 18 months. The Clos des Fous philosophy is to produce wines with tension from grapes grown in extreme terroir with minimal intervention in the winery. Clos des Fous owns and manages vineyards in Malleco, Guarilihue, Alto Cahapoal and Western Aconcagua. They produce a variety of wines and work with multiple iterations of Pinot Noir, Cinsault, Pais, Cabernet Sauvignon, Chardonnay and Riesling at their winery in Cauquenes, Maule.  Organic, biodynamic. $24

Clos des Fous, Grillos Cantores Alto Cachapoal Cabernet 2014

Award-winning Cabernet Sauvignon from Cachapoal Vineyard in Grillos Cantores at 1380ft. Soil type is carbonated alluvial. Yields here are 3 tons/acre. Aged in concrete and stainless steel, 18 months on the fine lees.  Clos des Fous is one of Chile’s most innovative, inspiring and authentic wineries producing some of the most exciting wines in South America. Organic, biodynamic. Dark notes of earth, coffee and black berries. $24