“Why is it so hard to envision the natural wine movement taking root in Napa Valley? Maybe it’s the prohibitively expensive land already bought up by beverage biz conglomerates and billionaires with retirement hobbies. Or the expectation of Old California big boy Cabs and Chards that edge out an idiosyncratic hope of the small and funky to flower. Or the ’90s-style consumptive luxury that still attracts generic tourists who want their classic Valley experience. With Napa Valley being headquarters to commercial American winemaking and its corresponding iconography, it’s probably a combination of those things. But thanks to Outland, a tasting room in Downtown Napa, the hope for a nouveau Napa experience isn’t so outlandish after all.”
“A focus on friendly customer service didn’t just do Clement’s business good, but in part helped spin the web of a new wine culture radiating out of Los Angeles, the kind that rewards curiosity and a craving for a good time over expertise and pretension. “
A report on the effects of the October 2017 wine country fires on Sonoma’s beloved Scribe Winery, run by young winemaker-brothers Adam and Andrew Mariani.
“Natural winemaking is synonymous with methods that are termed to be non-interventionist, minimal contact, that roll with the punches of the earth. Except that nature itself is human-neutral, if not viciously indifferent, no matter the level of human reverence to its patterns.”
“Throughout the shop, a contemporary wine should be fun ethos glimmers through the details. Beyond offbeat touches—hand-written descriptions for each bottle are posted up with notes such as, ‘show up with this wine and get some!’ for Domaine Oudin Chablis Chardonnay, or ‘won’t you take me to Funky Town’ for Donkey + Goat’s Pinot Gris Romato—the tone of Vinovore is reverent towards its wine, but irreverent towards the old-school wine shop intimidation factor.”
“Since natural wine is a pursuit that requires a degree of adventurous spirit and open-mindedness, spending time with [wine director Kathryn] Olson feels like having a zip-line tour guide through a remote jungle of magical drink. There are sensory highs and buoyant tastes to be had with a good bit of trust.”
“…to combat spoiled-greens guilt, I developed a strategy: making my own bags of salad mix. I get to choose my greens, prep for the week in under five minutes, and—like a robot with a salad button—I automatically eat more salad! There are a few principles, but no rules, and you’ll never have a depressing crisper drawer again.