This heart-warmingly good South of France red blend is my favorite go-to wine, it's made by three siblings-- they have grown the grapes (super biodynamic) for 30 years, but have been bottling their own label for about 10 years now.
This juice is it! It's picked around auslese brix levels then fermented to dry. The result is a crazy rich aroma, and a dense, concentrated palate that is breathtaking and transcendent, while still remeniscent of good ol' familiar pinot gris.
Industry cliche, I know, but it's just soooo good.
Everyone has their trick, and mine's a 'lil different, but here's my favorite way:
1/2 oz Bols Genever
1.5 oz Carpano Antica
1 oz Campari
Hands down one of the best beers I've ever had.
This is a very cool drink that I wrote about earlier in the year. Chateau Jiahu is a fermented beer-like recipe made from honey, grapes, rice, barley, and hawthorne. The beverage is an attempt to recreate what people were drinking in China 9,000 years ago, based on residues found in pottery.