PAST SHIPMENTS
Spring shipment 2024
2017 Ganevat Kopin!
FIELD NOTES
If you like a smoky, matchstick nose and semi effervescent palate you’ll be seduced immediately by this briny, vibrant white wine. Another blend of Jura Chardonnay & Savagnin assembled with Riesling from Alsace. A wild and playful wine from Anne & JF Ganevat that will age comfortably for the next few decades.
RECOMMENDED DRINK WINDOW
Drink now - 2048+
SEASONAL PAIRING
Lighter fowl and fish cooked over fire.
Prieure SAINT Christophe
FIELD NOTES
2018: A no-sulfur cuvée that aged for 18 months in barrel. This accessible Mondeuse has come into its own beautifully from time in bottle, not unlike a Northern Rhone Syrah. Increasing pepper and herb notes as the baby fat of 2018’s ripe vintage is shed.
MV: A mini solera bottling of vintage ’19 and ’20 saw some extended elevage in barrel. There is less of the larger foudres in this blend so the barrel influence, despite being neutral, is more pronounced texturally. As always, it is insanely refined and deep…
RECOMMENDED DRINK WINDOW
2018: Drink now - 2048+
MV: Best 2025 - 2050+
SEASONAL PAIRING
Herb-roasted game, potatoes with alpine cheese melted over top, roasted veggies. Awesome with Syrian / Lebanese flavors…
FABLE FARM & LA GARAGISTA
FIELD NOTES
FABLE CYSER-ACERGLYN-PYMENT: The boys in Vermont just broke the mold with this bottling. 35% honey (2016), 35% apples (2015), 20% maple (2016/21), and 10% La Crescent grapes (2019) render this reductive, salt-kissed beauty category-less. The rearing of these barrels prove in bottle how ‘problem child’ ferments, much like low and slow cooking, can yield glorious results. This is a triumph of uncommon patience that should bode well for mid-term cellaring.
FABLE APPLE-GRAPE-SEABERRY: From our friends down the road, Fable Farm, we bring you a gorgeously refreshing sparkling wine of foraged seaberries mixed with apples and a muscat-derived hybrid grape called La Crescent.
FABLE PEAR-RASPBERRY CYSER: All things feral here with apples, pears and raspberries co-mingling in bliss. The apples provided the base and the pears delivered generosity and a touch of sweetness due to unfermentable sugars. That’s where the raspberries came in to counterbalance the sweetness. The finesse on the bubbles is incredibly refined. Give this time to ripen up in bottle over the years and you’ll reap the rewards…
LA GARAGISTA 2021 NOUVEAU: Welcome to a wild, witchy Vermont bottling from the three women of Mt Hunger: Deirdre Heekin (La Garagista), Camila Carrillo (La Montañuela), & Willa Deeley (Disciple). Frontenac Gris and Marquette are spun together for a lightly effervescent potion of dark fruits and mandarin essences. This witch’s brew has melded over many a winter, and will continue to age gracefully over the years.
LA GARAGISTA THREE OF CUPS PIQUETTE: The Three of Cups is a tarot-inspired potion concocted by our three witches (see above). Vermont seems to be the epicenter for creative freedom in winemaking. This bottling is a piquette of Brianna skins (a hybrid grape) steeped in the juice of plums and apples. A bit of destiny, in this one.
RECOMMENDED DRINK WINDOW
CYSER-ACERGLYN-PYMENT: Drink now - 2036+
APPLE-GRAPE-SEABERRY: Drink now - 2031+
PEAR-RASPBERRY CYSER: Best 2025 - 2037+
2021 NOUVEAU: Drink now - 2028+
THREE OF CUPS: Drink now+
SEASONAL PAIRING
CYSER-ACERGLYN-PYMENT: Salted nuts, olives, braised greens with anchovies, bold cheeses, white beans with good onions and lemon, grilled sardines.
APPLE-GRAPE-SEABERRY: Green olives stuffed with almonds, anchovies, or even ascolane (if you feel like a project!), crudités with aïoli, potato chips.
PEAR-RASPBERRY CYSER: Steamed clams with beans and ramp leaves (or spring onions), salt cod croquetas, fresh green peas and mushrooms
2021 NOUVEAU: Grilled radicchio, tomato stews, farro with butter, gnocchi fritti with lardo.
THREE OF CUPS: Raclette with frisée and potatoes, garlic hummus, good bread and olive oil, floral rind cheeses.
MARTIN MUTHENTHALER
FIELD NOTES
2017-18 BRÜCK RIESLING: Pure stones on the nose and mouth. Light elderflower florals and spicy, salty nuance coalesce on a racy, linear palate. Both ’17 and ’18 vintages are warmer years that are held back by a cool region and stony granitic minerality.
2017-18 VIESSLINGER STERN RIESLING: From the old vines of Brück vineyard, Muthenthaler’s Viesslinger Stern bottling is a hand-harvested micro-parcel that we’re very lucky to have. Both wines are texturally more generous and ethereal with citrus/apricot notes and savory/spicy stones. In a pair of warmer vintages, 2017 is a little more forward but will appear tighter because of filtration and more sulfur usage. It is a generous year that will arrive at maturity faster than the ’18, but the evolution will be insanely delicious along the way. As for the 2018, you’ll find more purity, simply from the lack of intervention. There is more concentration and energy here which will make this a stunning vintage in the vein of 2015. Quite frankly the greatest wine I have ever tasted from Martin…
RECOMMENDED DRINK WINDOW
2017 BRÜCK: Drink now - 2035+
2018 BRÜCK: Drink now - 2036+
2017 VIESSLINGER STERN: Drink now - 2035+
2018 VIESSLINGER STERN: Drink now - 2040+
SEASONAL PAIRING
Schnitzel, choucroute garnie, Thai, ramen, pho…
2019 GANEVAT croix de batailles
FIELD NOTES
Blends of red and white wine find rare harmony in the capable hands of the Ganevat family. Gamay and Chardonnay were co-fermented here with the staple zero-additive playbook. This is darker and more intense than the De Beauté bottling. It brims with energy and mid-palate drive.
RECOMMENDED DRINK WINDOW:
Drink now - 2034+
SEASONAL PAIRING:
Wild fowl pâté, braised lamb with flefle pepper, Paella, lentils with wine and lardons.
NUEVA AVENTURA
FIELD NOTES
CHOQUE CULTURAL APPLE GRAPE WINE: Back to the Hiyu factory again…Choque Cultural means culture shock in Spanish as grapes and orchard fruit co-mingle in a stunning cuvée from Adrian Cornejo. Gewürztraminer from a Columbia Gorge vineyard planted in the ‘60’s (Atavus) is blended with a small portion of quince and apples from Mt. Hood Organic Farm.
CHOQUE CULTURAL SAUVIGNON BLANC CHERRY WINE: Behold part II of Choque Cultural (aka culture shock). Our collab with Hiyu’s Adrian Cornejo keeps the ‘new adventure’ on its toes. A little 2020 Sauvignon Blanc from an organic farm in the Dalles (eastern part of the Columbia Gorge) was met in vessel with biodynamic Queen Anne’s cherries from Analemma in Mosier. The cherry juice was mid-fermentation when we bottled and has now kicked off for a very mild effervescence. This wine is both weightless and dense full of briny white wine goodness…
RECOMMENDED DRINK WINDOW
CHOQUE: Drink now - 2033+
CHOQUE CHERRY: Drink now - 2029+
SEASONAL PAIRING
CHOQUE: Moroccan carrots, sharp cheeses, chopped liver toast, chicken tinga.
CHOQUE CHERRY: Bùn Bó Hoe, grassy goat cheeses, roasted garlic artichokes, crudités and anchoïade.
POBERAJ GODELLO
FIELD NOTES
While Jure was waiting for his vineyard to come of age he sourced some fruit in 2020 to launch his then-newly-minted wine endeavor. Two Viticole bottlings comprise the inaugural effort, this here being a fully-textured Godello from biodynamic Analemma, which saw a small portion of skin-contact, adding to the luxurious texture. This is one for the long haul.
RECOMMENDED DRINK WINDOW:
Drink now - 2033+
SEASONAL PAIRING:
Braised cabbage, soft goat cheese, wood fired flat bread, white beans with garlic, and try your hand at Friuli’s classic dish; Frico!
MEINKLANG “GRAUPERT”
FIELD NOTES
Niklas Petlzer of Meinklang sent several barrel samples to Vanya and I in the summer of 2020. We ended up unanimously selecting a white and a red from the same wild, unpruned vineyard, Graupert. The grapes from these unkempt tree-like vines yield less grapes but small, intense berries with added depth and character. The Grüner Weltliner is a skin-contact white wine that is vibrant and spicy, you’re welcome.
RECOMMENDED DRINK WINDOW:
Drink now - 2033+
SEASONAL PAIRING:
Ratatouille, bone-in roasted ham, zucchini pizza, braised cabbage in butter.
BOTTLE BABY
FIELD NOTES
With a base of cider fermented from Santa Cruz Pippin apples, we layered in Jura grapes from Raj’s home vineyard, Phelan farms in Cambria, CA: Savagnin, Poulsard, Trousseau, Pinot Noir, Gamay, Chardonnay and its delectable mutant offspring, Pink Chardonnay. The resultant coferment yields a refreshing still wine that begs summer quenching.
RECOMMENDED DRINK WINDOW:
Drink now - 2030+
SEASONAL PAIRING:
Incredibly versatile, from summer salad to chana masala, to fried chicken.
SCAR OF THE SEA
FIELD NOTES
There is always a rich warmth that comes from California wines and that is here in spades with Mikey Giugni and his partner Gina (of Lady of the Sunshine acclaim). Our collaboration together yielded a solera bottling of multiple harvests, each with white grapes and cider– balanced nicely with the infusion of key lime leaves from Stepladder Ranch. A light fizz compels sip after sip.
RECOMMENDED DRINK WINDOW:
Drink now - 2029+
SEASONAL PAIRING:
Green Thai curry, onion bhaji, chopped liver, spicy plantain chips.
HANA MAKGEOLLI
FIELD NOTES
How often have we been unconsciously controlled by the preciousness of our preferences, so much so that we never chance outside their blissful borders? Beverages like this shatter the grand illusion…as well as characterize the American Dream of grassroots to gold. This is a first ever for Viticole – a rice and Jeju orange fermentation that lives up to its moniker “Fragrance of the Heavens.” It is at once ancient tradition meets modern innovation, utilizing long, wild ferments (6-7x longer than traditional Korean makgeolli) and multiple terroir-driven rice varietals to produce a layered, complex rice wine. Please check out our Instagram post on best practices to open this bottle as the contents are very excited to get into your glass…
RECOMMENDED DRINK WINDOW:
Drink now, repeat.
Storage and Serving Recommendation
The Cheonhyehyang Takju is a sedimented wine finished at 12% ABV. Although pasteurized, we highly recommend storage in a refrigerator or at least at cellar temperatures around 55 degrees. We find it best to serve our takjus cold with at least a 3-4 hours in the refrigerator. Prior to serving tip the bottle gently back and forth to incorporate the sediment but do not shake the wine as it is effervescent. Use a crown cap opener to open the bottle and release the glass slowly before pouring.
FOR BEST RESULTS
1. Store upright in the fridge
2. Wait until the bottle is fully cold
3. Have an empty glass next to you at the time of opening (preferably in the kitchen or outside)
4. VERY gently rotate the bottle once to absorb the lees.
5. Hold the bottle at a 45 degree angle just before opening.
6. Pop the cap and pour into glass
7. Wait for bubbles to subside in the bottle before setting it down
SEASONAL PAIRING:
Fresh sea urchin on rice, Jeon, bean sprout pancake, pickled vegetables, warm tofu, songpyeon.
KALCHE,
NORTH AMERICAN PRESS
FIELD NOTES
KALCHE CRANBERRY PIQUETTE: Long term members will know the name Kathline Chery – one of our collaborators on a prior release of Hiyu wine called La Espina. Together with associates Justine Belle Lambright and Grace Meyer, Kathline created Kalchē Wine Co (and friends, they just launched a wine club!) in Fletcher, Vermont with a stated design where their work is in “centering diversity, sustainability and the decolonization of big wine.” Our bottling is a fresh, lightly sparkling mishmash of multiple hybrid grapes and ‘Viburnum’ – highbush cranberries. Creativity meets cause.
NORTH AMERICAN PRESS PERRY: Over the course of Viticole’s lifetime, we have edged away from California in favor of new frontiers. Yet we are inexorably drawn back when we discover producers willing to push past the norm – North American Press certainly fits that bill. Using nine different Asian pear varieties and infused with hummingbird sage from Pandora Thomas’ Earthseed Permaculture Center, Matt Niess created our first ever perry which we proudly entrust to you. Explosive aromatics, lively acidity, and pleasant sucrosity characterize this beverage.
RECOMMENDED DRINK WINDOW:
KALCHE: Drink now - 2028+
NA PRESS: Drink now - 2029+
KALCHÉ SERVING BEST PRACTICES
1. Store upright in the fridge prior to opening
2. Wait until the bottle is fully cold
3. Have an empty glass next to you at the time of opening (preferably be in the kitchen or outside)
4. Hold the bottle at a 45 degree angle just before opening.
5. Pop the cap and pour into glass
6. Wait for bubbles to subside in the bottle before setting it down
SEASONAL PAIRING:
KALCHE: Smoked duck ham, fried chicken, sourdough bread and cultured butter, egg sandwiches.
NA PRESS: Goat or sheep’s milk cheeses, spanakopita, BBQ’d lamb sausages, spinach ravioli in butter.
WALTER SCOTT CHARDONNAY
FIELD NOTES
2017 WILLAMETTE VALLEY: The illusion is that this wine is just ready to slam. It will taste like it is, even as it’s still young and brooding. There is an extra level of stuffing from older vines that leads to more mid-palate depth and length on the finish. Combo of Bunker Hill and Seven Springs vineyards.
2017-18 EOLA-AMITY HILLS: Who wants to drink clouds? This is just pure finesse. Citrus and white florals linger effortlessly on a medium frame. Too easy to love. As for the ‘18, this is the salt/crunch cuvée: light, reductive notes on the nose mingle with the citrus. On the palate this wine is generous and expansive, but free of heaviness with ethereal delineation. LONG, salt-tinged finish.
RECOMMENDED DRINK WINDOW
2017 WILLAMETTE VALLEY: Drink now - 2045+
2017 EOLA-AMITY HILLS: Drink now - 2035+
2018 EOLA-AMITY HILLS: Drink now - 2050+
SEASONAL PAIRING
With Walter Scott Chardonnay you have a range of options from briny shellfish to oven-roasted fowl. Taste the rainbow…
2020 WALTER SCOTT JUICY LUCY
FIELD NOTES
In the most massive pivot of evolution, Walter Scott’s Ken & Erica decided to forage for apples nearby their Eola-Amity property and along the road to Temperance Hill. The resulting cider was blended into a dominant portion of Chardonnay (60%) from biodynamic Koosah vineyard. The result was a mildly effervescent apple-grape wine that is lip-smackingly salty and vivid. Unfined/unfiltered. Zero sulfur added at bottling.
RECOMMENDED DRINK WINDOW:
Drink now - 2034+
SEASONAL PAIRING:
Raw scallops, sushi, cured ham, taramasalata, roasted chicken.
ENVÍNATE
FIELD NOTES
2017 LOUSAS PARCELA PENSÓ: Dark black and blue fruits yield to cracked black pepper and high-toned stemmy nuances. This is lush but deep and fresh, echoing some of the finer Northern Rhone Syrahs. Extended aging is our friend here.
2018 LOUSAS ‘CUVEE VITICOLE’: Our blend of Mencía grape was assembled from 3 prominent parcels in Northwest Spain’s Ribeira Sacra. A spectrum of dark and red fruits reveals cracked black pepper and high-toned stemmy nuances. This is elegant and full of energy. A grown-up version of our 2016 CV bottling.
2019 LOUSAS BLUE LABEL: 2019 was the year Envínate took the full plunge down the natural rabbit hole. Fitting, as the paradise river valley, known as Ribeira Sacra, might as well have been carved by the gods. No additives of any kind saw their way into this Galician field blend of mainly Mencía. The blue label showcases more of the dark, spicy primal notes that Syrah lovers go gaga over. Patience has been a virtue here and this bottle is starting to become accessible.
2020 BENJE BLANCO: This is perhaps our finest white wine collab with Envínate to date. With pure Canary Island vibes, Listan Blanco finds powerful energy on the volcanic plateau of Santiago Del Teide. Zero additives were used during elevage. This is flinty and salt-kissed, brimming with vibrancy.
RECOMMENDED DRINK WINDOW:
2017-18: Drink now - 2038+
2019: Drink now - 2044+
2020: Drink now - 2029+
SEASONAL PAIRING:
LOUSAS: Earthy beans, salt cod, tandoori, matcha noodles, or spice-laden Mediterranean options.
BENJE BLANCO: Cheese borek, good anchovies and good bread, dried shrimp stir-fry, grilled sardines.
HIYU NIVOSE CIDER
FIELD NOTES
The Hiyu style is reductive vs oxidative lending freshness and a soft smokiness to the aroma. The salt-stained palate is lively and persistent with a tremendous acid spine, thanks to its alpine digs. Often bone dry ciders can be insipid or mono-dimensional, but the endless layers of complexity here and overall pedigree of the fruit that support and balance Nivose are a testament to Brady and John’s farming (Mt. Hood Organics). This will develop jasmine tea notes in years to come, as soft florals and fine herbs begin to take center stage…
RECOMMENDED DRINK WINDOW:
Drink now - 2040+
SEASONAL PAIRING:
Latkes with roe or smoked fish, braised pork with cabbage, hard cheeses, roasted poultry, lentils en vinaigrette, spicy Thai curries.
AARON BURR ELDER POMME CIDER
FIELD NOTES
From ancient, feral trees in New York’s Catskill Mountains comes a sparkling wine that shatters any myth that wild, uncultivated fruits (apples, pears, and elderberries) are somehow inferior to neatly-hedged rows of grapes, hanging from trellis wire. This bottling is as dry and delicious as it is refined.
RECOMMENDED DRINK WINDOW:
Drink now - 2040+
SEASONAL PAIRING:
Fall feels like home here despite defying season. I welcome typical and non-typical Americana if you can save this one until the leaves are brown again. This is a highly versatile lunch or dinner companion.
HOCH ANCESTRALE
FIELD NOTES
This white sparkling is a delicate, precise and ultra-crisp bottling. Julie Ann’s wines have virtually no presence in the U.S. and they are a tribute to how grapes and herbs growing in her field can sing together. Vanya and I tasted various barrel samples that were shipped to us and independently both chose this playful cuvée as a fan favorite. Unfined/unfiltered. Zero sulfur added…
RECOMMENDED DRINK WINDOW:
Drink now - 2027+
SEASONAL PAIRING:
Think winter apéro; pickled vegetables, rillette, culatello, tinned fish, deviled eggs, and hard cheeses. Also, Chinese dumplings or spicy Thai papaya salads.
2019 GIACHINO
FIELD NOTES
An alpine red from the Savoie’s famed grape: Mondeuse. This is the lighter Beaujolais-y side of Mondeuse in a bright, fresh 2019. Zero sulfur from start to finish on the pepper-laden palate.
RECOMMENDED DRINK WINDOW:
Drink now - 2035+
SEASONAL PAIRING:
Once again, the Mondeuse begs for herb-roasted game, potatoes with alpine cheese melted over top, roasted veggies. Syrian and Lebanese flavors, yum.
MINGACO TINAJA
FIELD NOTES
A special selection of old vine Muscat from Mingaco’s most biodiverse parcels in the southern part of Chile’s growing region. This is a deep soulful skin contact white wine. Spellbinding now, but with plenty of life ahead of it.
RECOMMENDED DRINK WINDOW:
Drink now - 2039+
SEASONAL PAIRING:
Yakitori, spanakopita, lentil stew, Thai green curry.
2017 LOST AND FOUND
FIELD NOTES
Dark and blue fruits mingle with pepper and olive on a tingly fresh, open-knit palate. The upfront joy will confuse you into thinking it’s more fun than serious. Do not fall prey to such blasphemy, as our bottling will appease both parties.
RECOMMENDED DRINK WINDOW:
Drink now - 2035+
SEASONAL PAIRING:
Grilled spare ribs, pork roast.
DEISS
FIELD NOTES
2019-20 BLANC ALSACE: Gewürztraminer, Pinot Gris and Riesling sitting in amphorae on its skins for several months is a beautiful thing in the hands of ‘Emmy’ and Matthieu Deiss. Hard to imagine wanting anything more out of a white wine. This is a live wire; textural, floral and brimming with character. Exotic orange fruits unfold with an hour or so of air…
2020 'L'ARCHE' BLANC ALSACE: Intensity. L’Arche conjures up the images of biblical floods and species preservation. It’s an example of what happens when 60 ‘lost’ Alsatian varieties get repropagated and interplanted together and co-fermented with Grand Cru Riesling. It has an uncommon energy and expansiveness as does the ultra-pristine Metamorphose which takes our ’19 orange wine Deiss collab to new heights in spicy-exotic fashion…
RECOMMENDED DRINK WINDOW:
2019: Drink now - 2037+
2020: Drink now - 2038+
L’ARCHE: Drink now - 2039+
SEASONAL PAIRING:
2019-20: Chicken liver mousse, vegetable tagine, madras curry, salted almonds.
L’ARCHE: Roasted onion in pie form, or made into a fun dish with goat cheese and nuts, soba noodles, seafood salads, grilled fowl, brussel sprouts.
ROBERTO HENRIQUEZ MOSCATEL SUPER ESTRELLA
FIELD NOTES
You remember this one. From ancient 200+ year old vines, we have the white Moscatel (muscat) that has survived on its own roots where the majority of vineyards worldwide have succumbed to disease and replanting. This struggle mirrors the resistance to cultural genocide that threatens the indigenous Mapuche peoples, with whom Roberto Henriquez shares ancestry. As Mapuche land along the Bío Bío river basin is auctioned off to hydro-electric companies, we have a wine that speaks to preservation and a resilience of rightful stewards standing up to invasion. This Moscatel is a lithe, floral expression of the grape...
RECOMMENDED DRINK WINDOW:
Drink now - 2035+
SEASONAL PAIRING:
Wasabi peas, kimchi, walnuts, hard goat milk cheeses, lentils with mustard.
POBERAJ NEBBIOLO
FIELD NOTES
Jure Poberaj’s Nebbiolo-based red (from Horse Heaven Hills in Eastern Washington) has been aging patiently in large format oak for several years. We subtly infused wild rose petals, fir tips and elderflower into our favorite barrel. The result is a very fine red with just a beautiful hint of the exotic. This cuvée is delightful now and also has a lot of life ahead of it for those willing to wait.
RECOMMENDED DRINK WINDOW
Now - 2034+
SEASONAL PAIRING
Lamb osso buco, hard cheeses, fatty meat dishes, mushroom risotto.
HIYU SMOCKSHOP,
GANEVAT DE TOUTE BEAUTE
FIELD NOTES
2018 HIYU: Exotic spice, herb and floral notes: stemmy evergreen, black pepper, dominate a red fruited bouquet that is pure savory liquid energy in the mouth. Hints of truffles (a classic Gorge note), will gain prominence with bottle age.
2019 HIYU: Our second iteration of a wild, spicy Grenache from China Tresemer & Nate Ready. This hails from a vineyard at the east end of the Columbia Gorge called Scorched Earth. Grenache is very happy in well-drained, parched confines (8-10 inches of rainfall per year) and all the dynamic energy of a vineyard teeming with sage and lupine doesn’t disappoint in bottle. 2019 drips with fresh cut herbs and wildflowers…
2020 GANEVAT: “All the beauty” indeed! Gamay from Beaujo and Pinot from Jura create a Vulcan mind-meld with rare indigenous grapes for a truly superlative wine. A warmer vintage than 2019, the 2020 presents a sturdier and more intense bottling that reflects the Ganevats’ take on a tricky vintage. A truly exciting bottle that merits time in the cellar to really come together.
RECOMMENDED DRINK WINDOW:
2018 HIYU: Drink now - 2038+
2019 HIYU: Best 2025 - 2035+
2020 GANEVAT: Best 2025 - 2033+
SEASONAL PAIRING:
2018 HIYU: Chickpea stew with salsa verde, most any grilled protein in a tomato-herb sauce; sautéed mushrooms.
2019 HIYU: Rotisserie celery-root, lentils with shallots, brothy beans and farro, squash with rosemary.
GANEVAT: Chicken or vegetable tagine, Mimolette, lentils braised in pork fat, winter squash casserole, blood pudding.
IKEWEN
FIELD NOTES
If Envínate’s reds can be compared to Syrah from Cornas, Carmelo’s ‘Ikewen’ bottling would be the Canaries version of Pineau d’Aunis, an ultra-pepper laden, fresh offering that belies its desert climate. Spicy, feral and rustic, this needs several years of cellaring before it will show its stuff.
RECOMMENDED DRINK WINDOW
Drink 2025 – 2030+
SEASONAL PAIRING
Proteins with vinegar-based sauces welcome. Roasted veggies with big flavor (think BBQ)
Read more about Ikewen here.
