“Chardonnay is a weed.” – Jasper Morris

I originally learned wine from my grandfather who loved Bordeaux and Ribera del Duero. I mostly like different wines though. I love Mosel and other German Rieslings, Rías Baixas Albariños with some wood on them, Barolo and its crushable Nebbiolo siblings.

Currently learning more about Burgundy, Oregon Pinot Noir, and Champagne. As to that last one, I always welcome tips, preferably non-oxidative, no malo or little malo, but raised in wood. Yeah I just described Krug. Now I need the cheaper, undiscovered grower doing the same thing.

Bedrock Ode to Lulu is my favorite rosé.

There’s a Sangiovese from California better than most I’ve had from Tuscany. And there’s a Mexican blended red that rocks.

Around here, I’m the guy always asking for numbers and specifics: picking dates, brix (or equivalent), malic acid, tartaric, TA, pH, TDS, wood regimen, you get the idea. It matters, even if people tell you it doesn’t.

If you’re in the DC/DMV area and want to talk or taste some wines together, please reach out. Do not hesitate.