What: Greek Grandmaster of Santorini’s Singularity

Where: Santorini, Greece

Vines at Domaine Sigalas in Santorini, Greece. Photo from sigalas-wine.com.

Why: Because Paris Sigalas kicked things off in 1991, making wine with friends Christos Markozane and Yiannis Toundas in the basement of his beach house on Santorini. Because Paris quickly became the grandmaster of the local Assyrtiko grape, grown here on vines woven into baskets that hover close to the ground and the island’s volcanic pumice soil. Because Sigalas’ wines (now made in an actual winery) are unquestionably children of this singular landscape: smoky, salty, sunny and citrusy. Because if you visit Sigalas and sit out on the winery patio, you can see, smell and taste this undeniable local terroir both in the environment and in your glass as you overlook the Aegean Sea, catching the Santorini sunset.

When: At a Cape Cod-style clambake, or at dusk on a warm night with sliced tomatoes layered over salty cheese and drizzled with great olive oil. 

What: Self-Assured Zinfandel with an Old World Soul

Where: Sonoma, California

Why: Because Michael Dashe started his (unofficial) career by reconditioning an old refrigerator and making homemade beer in it… when he was 15. Because he was so fascinated with fermentation that by the time he went on to college, he’d started making small batches of wine for himself, too. Eventually, he ended up over in Bordeaux working for a little château you may have heard of: Lafite-Rothschild. Because he made his way from there back to California, where he ultimately assisted Paul Draper in winemaking at Ridge Vineyards, and he was soon introduced to the girl that would become his wife: Anne, a native of Brittany, France, who was making brandy in California.

Because the two didn’t waste any time making their dreams a reality, getting married and starting their own wine label barely two years later with fruit sourced from the best vines in Dry Creek and made in an urban winery in Oakland. Because they put a picture on their labels of a monkey riding on the back of a fish, “two unique creatures,” they say, “traveling together on a journey.” Because they’ve combined a little bit of each of themselves in all of their wines: some Old World inspiration and some New World style. And because their Zinfandels will satiate tasters in both camps, balancing the grape’s confident, sweetly ripe fruit flavors with persevering acidity and a soft, earthy underbelly.

When: On warm summer nights when baby back ribs come off the grill, smoky and saucy, or on a cold evening that’s warmed by a pot of pulled pork coming out of the oven.  

What: Spanish Expat Prioritizing Top Quality in Portugal

Where: Vinho Verde (Minho), Portugal

Why: Because Marcial Dorado is a Spaniard, but he’s working on the opposite side of the Minho River, in Portugal’s Vinho Verde region. Because that’s where Marcial felt he was able to find the absolute best vines possible, capable of making concentrated, fresh and nuanced wines he’d be proud to attach his name to — never mind the official country of origin. Because Marcial has quality at the top of his priority list: He emphasizes limited yields, he picks all his grapes by hand, then he gently transfers them to a gravity flow winery so the juice is always handled delicately. Because he hasn’t let the region’s reputation for fresh and easy wines get in the way of his producing ones that are also fantastically concentrated, complex and character-filled. Marcial’s Quinta do Feital Auratus is made from both Alvarinho and Trajadura grapes, grown on steep hillsides made of schist, and it brings out a whole extra dimension of flavor and texture that sets a new standard for the area.

When: On a boat in the afternoon, or in the evening with the day’s fresh catch prepared simply and beautifully.

What: Fresh Face Spurring the Swell of Beaujolais

Where: Beaujolais, France

Why: Because this native Burgundian was set to inherit a hair salon from his parents, but he decided to dabble in wine instead — first interning with one of his mother’s clients: the legendary Christophe Roumier of all people. Because Julien Sunier then took the next logical step: He combined his new winemaking hobby with his love for surfing, working in New Zealand and Santa Cruz, CA, before ultimately returning home.

He first learned the lay of the land in Beaujolais by working for another producer. Five years in, he snatched up a few of his own vines and set up shop with the motto, “a good bottle is an empty bottle.” Because he’s converting his vineyards in the Crus of Morgon, Fleurie and Régnié over to organic and, although they’ve only been around since 2008, his wines have quickly become some of the most sought-after in all of Beaujolais — and at a time when demand for Beaujolais is red-hot.

Because anyone with a hankering for bright, floral, lively, unadulterated wines will find a soft spot for Sunier.

When: Chilled down while you’re chilling out at the beach house with a smattering of snacks and friends. Or along with a French-inspired first course of steak tartare or frisée aux lardons. 

What: Classic Gamay with climbing quality. For a while, Beaujolais had an oversimplified reputation. Quantity trumped quality in many parts, and the “Nouveau” trend (where wines from the current year’s harvest are ceremoniously sold on the third Thursday of November) emphasized extra-light, bubblegum-Beaujolais. Tasty though those wines could be, they sold the region’s potential short.

Fast-forward to today, and Beaujolais isn’t on the upswing — it’s officially arrived. A cohort of collaborating winemakers who remained focused on careful vineyard management, top Cru sites and conscientious winemaking have inspired and instigated an entire movement. Now, Beaujolais is the super-versatile, softly textured, fresh and vividly fruity darling that wine lovers can’t get enough of (especially as prices remain modest for the moment).

The 10 Crus sit on mostly granite soil; from north to south, they are St-Amour, Juliénas, Moulin-à-Vent, Chénas, Fleurie, Chiroubles, Morgon, Régnié, Brouilly, and Côte de Brouilly.

With: In warm weather, put the bottle on ice and break out the BLTs. Or crack a bottle on a quiet night and order in samosas and chicken tikka masala. 

Who: George Descombes is one of the icons of the area; his Morgon, Brouilly and Régnié wines nail it — juicy and dense yet pure, seemingly weightless across the palate. Julien Sunier is one of the younger generation, full-up with winemaking talent and passion, not to mention vines in top Crus of Fleurie, Morgon and Régnié.

What: Heritage of Jerez, Showing Off Sherry’s Splendor

Where: Jerez de la Frontera, Spain

Inocente Criadera at the Valdespino bodega.
Photo by Peter Liem.

Why: Because they’re one of the oldest, most traditional bodegas in Jerez, and they make some of the most old-school, thrillingly refined sherries you’ll ever come across. Because Valdespino takes everything about ten steps further than they have to when it comes to quality: sourcing grapes from the best chalky vineyard of Macharnudo Alto, taking meticulous care of their wise old soleras and aging the wines way, way beyond what’s required before release. Because across their range — from the fresh Fino Inocente to the Palo Cortado Cardenal, the Oloroso VORS Solera de su Majestad and all in between — these are beguiling, bewitching wines of salt, spice, smoke, tartness, toast and toffee that positively blow stodgy old expectations of sherry out of the water.

When: Anytime you fancy — but don’t relegate these mostly dry sherries to dessert. Try the Fino Inocente with cured cod or even caviar; contrast a cool glass of Amontillado Tio Diego with a warm bowl of root vegetable soup; let a Palo Cortado or Oloroso steal all the spotlight on its own. 

In conjunction with these features, our March 2013 Wine Club shipment will include all female winemakers.

Name: Caroline Diel

Title: Winemaker and co-owner

Label(s): Schlossgut Diel (Nahe, Germany)

What made Caroline Diel want to make wine? Getting rejected at the esteemed Château Pichon-Lalande in Bordeaux. Caroline worked there in 1998, assigned to show tourists around the Château. But when she asked if she could help out in the cellar during harvest, they refused, stating it would be impossible without any oenological education. Note to self: Never tell Caroline she can’t do something. Chin up, she headed back to Germany to get her first experience at her “home” winery before touring the world and building up a formidable resumé (everywhere from Ruinart in Champagne to Rippon in New Zealand and Long Shadow in Washington state—to name a few). Skills and perspective firmly secured, today she’s the sixth generation now taking over her family’s estate, which is one of Germany’s (never mind the Nahe region’s) very best. Caroline’s wines—like her—glow with an intense sense of concentration, balance and refinement that makes them well known and loved.

Describe your winemaking philosophy in five words or less.

Back to the roots.

What’s the most difficult part of your job?

To always depend on the weather. This can be very unpredictable, and even though you do your very best in the vineyards, the weather has a major impact on the vintage.

What would your advice be to others interested in winemaking?

Open your eyes to what is going on in different winegrowing regions, and follow your own taste and love.

What’s your guilty pleasure food and/or drink?

Champagne

Why do you love wine?

Because wine has so many faces and facets. It is extremely complex and shows its origins. It develops with age and never stays the same.

What’s the ideal drinking window for your wine?

Between fresh and 20 years, everything is possible.

When we visit your winery or wine region, where should we eat? Stay? Visit? 

Der Kaiserhof in Guldental. Wonderful food in a family-owned restaurant and hotel. Very cozy!

Do you accept visitors at the winery? If so, what is the best way for a consumer to arrange a visit? 

Of course!! The easiest is to fix an appointment by email.

In conjunction with these features, our March 2013 Wine Club shipment will include all female winemakers.

Winemaker Megan Glaab of Ryme Cellars

Name: Megan Glaab

Title: Winemaker

Label(s): Ryme Cellars

Megan Glaab seems to epitomize the “new” California movement in wine: She’s young, humble, honest and eager while at the same time extremely dynamic, knowledgeable, well-versed in worldwide winemaking techniques and fiercely hard-working. Together with her husband Ryan, she not only makes wine but also raises two beautiful children in Sonoma. Theirs is a small operation, but within moments of meeting Megan you can sense that her love for her family, friends, work and wine is enormous. All of this positive energy gets instilled in her wines, which are both pleasure-filled and cerebral, compelling in youth yet built to endure.

Do you have any formal winemaking education?

I was a rare teenager in that I knew exactly what I wanted to do. I went to the University of Adelaide in Australia to get my degree in Oenology. The four years there were priceless. It was a very focused wine education that covered much more practical sides of the industry, as well as theory. I met a lot of great people through the program, and I developed a good foundation of fundamental viticulture and wine science on which to base my further explorations of wine.

How did you come up with or name your winery or wine labels? Any stories? 

Ryme is a combination of our names, Ryan and Megan. We like the name and the way it sounds. It is short, simple, easy to say and remember. And it symbolizes our joint efforts.

If you could make any wine anywhere, what and where would it be?

I have a very romantic notion of Italy. We love to travel and are inspired by many wines there. But in my opinion, California is one of the greatest places to make wine in the world today. We have a staggering diversity of terroir: from the brisk and sandy Sonoma Coast, to sunny limestone-rich Paso Robles, to the high-altitude granite of the Sierras. We have the freedom to produce whatever we want — not just bureaucratic freedom, but more importantly the support of the wine drinking community. The Bay Area is now one of the most open-minded, omnivorous, and passionate wine-drinking regions in the world. The diversity and availability of wines here excite and educate us, and the support from restaurateurs, retailers and consumers allows us to experiment and make the wines that we love. 

Have you faced any unique challenges or opportunities as a woman winemaker?

I would say the biggest challenge as a woman winemaker is balancing family life with winemaking. The intensity and long hours of harvest make it a very difficult few months for our young children.

When we visit your winery or wine region, where should we eat? Stay? Visit? 

Without a doubt, the Farmhouse Inn and Restaurant in Forestville is an incredible place to eat, stay and visit. It is located a mile away from our winery.

Do you accept visitors at the winery? If so, what is the best way for a consumer to arrange a visit? 

We love to have visitors at the winery. As we are a very small operation, visits are by appointment. It is best to email me at megan@rymecellars.com to arrange an appointment. 

For the past eight years I’ve been pretty entrenched in all things food, wine and spirits related. It started out as a way to pay the bills, but sometime around year three it became a true passion, a viable career path and a wonderful way to meet people. I am beyond excited to be a part of the team at Corkbuzz.

If I’m not at work, you could probably find me on a basketball court in Queens (weather permitting); any bar that offers ping pong, trivia or great cocktails; a poker table at the Borgata; or snoozing in my bed.

Favorite beer? I’ll go with anything from Captain Lawrence. Westchester, represent!

Personal hangover cure? Kefta on pita (extra spicy) and a side of falafel from the King of Falafel and Shawarma food cart. Plus the biggest iced coffee I can find.

What’s one thing most people don’t know about you? I played poker basically full time for 10 months in Los Angeles — and actually made a decent living.

Favorite bottle under $15? Probably Crios Torrontes. I got hooked on this stuff working on Long Island, and at $12 a bottle it’s an unbelievable value for an everyday white wine.

Favorite food and drink pairing? I would say a bacon cheeseburger (Swiss cheese/cooked medium) paired with a Manhattan. That’s my death row meal.

Top three albums? Almost an impossible question. But, gun to my head: American Beauty by Grateful Dead, Californication by the Red Hot Chili Peppers and Led Zeppelin IV from Led Zeppelin.

Pet peeves? LOL, LMFAO, ROFL or the like. Maybe I’m old school, but I like when people type out full words and sentences. It’s the journalist in me.

We are so excited to have our dear friend Yannick Benjamin, NYC-based sommelier and co-founder of Wheeling Forward, here to host our Who’s Who of French Wine class on Saturday, April 20!

Yannick comes from a family active in the restaurant business, but it was a visit to Chateau Giscours in Bordeaux at age 13 that inspired Yannick to get involved with wine.

Yannick worked at Le Cirque, Oceana, Jean Georges and Atlas prior to becoming a sommelier at Felidia and Atelier at the Ritz Carlton. He is currently an Advanced Sommelier with the Court of Master Sommeliers and has worked on the retail side of the wine world at Le Du’s Wines for over seven years.

In October 2003, a car accident left Yannick paralyzed below the waist, so he quickly adapted, outfitting his wheelchair with a table that allows him to continue to perform the tasks of a sommelier. Yannick emphasizes that remaining humble and being able to fully read the customers’ needs are key.

Yannick’s current passion is his non-profit organization Wheeling Forward, which he started with his partner Alex Elegudin in 2012. Their mission is to provide guidance and resources to disabled individuals for the purpose of achieving goals today rather than tomorrow, with a focus on educational attainment, employment procurement, health and wellness, community integration, housing acquisition, and personal fulfillment.

At our April 20th class, Yannick will be pouring the following wines:

Château de Puligny-Montrachet Puligny-Montrachet ’10 – Burgundy, France
Albert Boxler Brand Grand Cru Riesling ’09 – Alsace, France
Duband Chambolle-Musigny 1er Cru Les Gruenchers ’07 – Burgundy, France
Auguste Clape Cornas Renaissance ’10 – Rhône, France
Clos Rougeard Saumur-Champigny ’08 – Loire, France
Château Ducru-Beaucaillou ’64 – Bordeaux, France

All proceeds from this class will go to Wheeling Forward. To learn more or donate, visit www.wheelingforward.org.

Sign up for the Who’s Who of French Wines class here!