*yes, yes, I know natty wine is a Thing. I’m primarily interested in the wider range of flavors wines display when they are made this way (also: unusual varietals) , and don’t want to get into “Natural? What does it mean? Good or Bad?” discussion.
Super interested in either, not sure what my schedule will be around that time but will be interested. I think one of the biggest obstacles for a tasting is just finding a venue.
bring a bottle of something we picked up to a BYOB dinner out.
I’m coming from queens, I assume we have people from brooklyn and manhattan. Given it;s going to be a mixed bag of wine, I’m saying no to ultra-spicy food, and no to places with steep corkage or ultra-high prices.
As of December last year it was BYOB…and pretty reasonably priced.
OR
2)we could go to ten bells on the LES
and buy a bottle each and then sit around chatting and eating. The staff there are genuinely happy to see people with real interests in wine, they’ll likely give us tastes of things (if it’s also by the glass) and we could decide what bottles to buy.
I will leave this open till EOD Mar 11, then make reservation for 730pm Mon 18 Mar,
…for however many reply! I will double-confirm their BYOB status when making the res…
Sofar: myself, jordanl, cliftond, ramonc, michael mahle.
Will be hard for me to match-up with some of the hardest -pronouncing unusual wines that Phil declared. Made me think twice about bringing a Japanese saké just to come up with a difficult-sounding name.
Anyway, I’ll bring a red (caveat: I’m playing it such that “unusual varietal” is subjective) - 2014 Ka Mancine Rossese di Dolceacqua “Beragna”
I’ll also bring a white (either a Savoie or a Jasnieres).