Recent content by Zev Rovine

The open air markets in Catania are really worth a visit as well. The fish market there is absolutely incredible and there are lots of small restaurants and stands that make a variety of delicious treats.

Morgan, There are a lot of former Diner/Marlow people there as well as some other folks that have worked in restaurants that have a lot of natural leaning wines so I think that the list will certainly have that feel. There is a pretty good chance that they will have some of the wines that we...

They use the Spiegelau Chardonnay stems. I had dinner there last night and it is truly a fantastic place. If you are used to eating in Brooklyn, you almost forget that good service is actually a nice thing. The food is outstanding and the service top notch. They are building a good wine list as...

I have had quite a few of their older reds and while the ancient ones are really interesting, I have found the wines from vintages like '89, '93, and '98 to really be in a great shape. A place where the age isn't so much the dominant characteristic.

I've gotten that e-mail from him as well. Almost makes me proud. When I offered instead to meet him and taste with him, sadly, he told me that he had a day job and no time to taste with me.

A note for New Yorkers or visitors of our fair city, there is in fact a restaurant that serves anfora wines out of clay cups. I bet you'd never guess it, but it is in Brooklyn! Under the Brooklyn Bridge, there is an American Italian restaurant called Ignazio's. They make amazing pizza and run a...

I had the opportunity last night to taste Savagnin wines as well as '02 Chateau Musar from clay. I think some other things as well. No doubt, clay shows a different angle. I'm game. Maybe it'll become a new trend in Brooklyn! Retro wine consumption.

I was always under the understanding that Palo Cortado can be induced, but every producer that I have ever spoken to insists that theirs is not, but that most others are. One of things I guess.

Yes, it was indeed his father's vin jaune. I believe that it was made more sulfur than Philippe's wines as well.

With reference to mature vin jaune made with little/ slash no sulfur, I've also had the pleasure of tasting a bottle of '90 Overnoy vin jaune. It certainly was advanced and in a much more dynamic and less linear fashion than others that I have had from that time period. It certainly seemed to...

I once tasted a '90 vin jaune of Bornard's that I thought was really great. I don't think that he makes much these days, but I thought that the one that I tasted was quite good.

Zev, it might help your case a bit if you contributed here more often than in instances like the above. Levi, Thank you for the advise.

Caves Jean Bourdy also makes very nice Chateau Chalon and Vin Jaune. Many vintages are available. DISCLOSURE: I am biased as I am a New York based seller of these wines.

Also, I would love to see notes on this!

We are indeed organizing a 10 year vertical/ horizontal (in the early years he made 3 different Magmas per year) of Magma for later this year in New York. I assume he is doing this in a few places around the globe as well.