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Buyers Selection Recognizes the Best of the Loire
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Wine of the Week: Bonnet-Huteau Muscadet Dabinieres 2020 (Loire, white) | Martin Sinkoff
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I caught up on my blind tastings in
Wine Spectator’s New York office earlier this spring, and since it’s rare to get a breather from the tasting grind, I seized the opportunity to head east to the North Fork of Long Island for a quieter work-from-home vibe.
A little more than a year ago, Long Island’s tasting rooms were forced to close, along with the rest of the state’s, due to the COVID-19 pandemic. Some were able to pivot, finding new ways to serve their customers (Wölffer Estate created a “Hands-Free Rosé Drive-Thru”), and adding food service when that became a requirement for outdoor alcohol service in summer 2020.
Fries family departs Washington wine industry with Desert Wind sale
Fries family departs Washington wine industry with Desert Wind sale By Eric Degerman on May 14, 2021
Greg Fries, and his father, Doug, and their family recently sold Desert Wind Winery and 470 acres of vineyards to a group led by Columbia Valley growers Josh Lawrence and Tom Merkle. (Photo by Lynn Howlett Photography/Courtesy of Desert Wind Winery)
PROSSER, Wash. – Less than three years ago, the Fries family owned a combined 1,017 acres of grape vines in Washington state and Oregon while producing 120,000 cases of wine under brands in each state.
This week brought news that the Fries family has sold all of its holdings in Washington Desert Wind Winery in Prosser and 470 acres of vineyards on the Wahluke Slope to a group led by acclaimed Columbia Valley growers/vintners Josh Lawrence, Tom Merkle and their families.
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If you want a bottle that’s less fruit-forward and has more mineral flavors, grab a Melon de Bourgogne or Muscadet. These wines are known for citrus and saline flavors, and for being the perfect oyster pairing. It’s also common for Loire’s Muscadet to be aged
sur lie, meaning they have been allowed to rest on the dead yeast cells, which adds depth and texture to bottles.
Multiple appellations such Anjou, Saumur and Vouvray, produce sparkling, dessert or still Chenin Blanc. And these bottles are much like their counterparts in South Africa. The Loire Valley’s still Chenin ranges from austere and mineral driven to rich and fruity. Sometimes these Chenins are aged in oak.
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