williamscorner.com wine blog

I just can’t fit everything I want to say into 140 characters, so please indulge me in a little blogging.

First, I want to thank Joe Dressner from Louis/Dressner Selections

and Monika Caha from Monika Caha Selections

for coming down and joining us in the battle that is Real Wine. We are so privileged to have them as partners! Their selections are a huge part of what makes our portfolio so special.

Next, a HUGE thank you (and that just doesn’t seem like enough!) to Diane and her crew at Cork Wine Bar in DC for hosting our portfolio tasting.

I cannot leave out a warm Williams Corner thank you to all of our fantastic friends who came out to see the new Spanish wines from José Pastor Selections, the new French wines, and Joe and Monika’s fantastic selections.

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After the portfolio tasting we couldn’t just stop tasting all that wine! We HAD to go to dinner at Dino an unbelievably delicous Italian restaurant featuring dishes that hearken back to ancient timesDean Gold’s unwavering commitment to authenticity, quality and knowing precisely where his food came from is beyond compare. Needless to say, dinner was delectable!

And I have to mention the “Undertaker” cocktail from beverage director Scott Palmer. Chartreuse never tasted so good! Scott is as passionate about the wine and spirits he serves as Dean is about the food.

Although no specific definition exists for a natural wine, it is commonly understood that a natural wine is produced with the minimum amount of intervention and manipulation possible. A natural wine producer seeks to produce the perfect vehicle to transmit the terroir of a place to you, the consumer. As such, a natural wine tends to be one that is produced from high quality, hand harvested grapes grown in low-yielding vineyards, typically organically or biodynamically farmed. Fermentation begins naturally, using yeasts present in the vineyard and the cellar, and the unfermented grape must is not sulfured. The winery producing the wine must aim to produce a transparent wine that respects its terroir; manipulating the wine through the addition of tannins, sugar, acid, oak chips, prominent new oak aging or through use of any number of other additives could dull or completely erase the wine’s terroir. The wine is bottled with no added sulfur if possible, and if not, only as much as is absolutely necessary.