October 2023: Celebrating 50 Years of Hip Hop
Tahiirah Habibi, describes the curated box as wines that embodies Hip hop's diversity and innovation. Just like hip-hop, wine has evolved over time, breaking barriers and challenging conventions. By combining these two seemingly disparate worlds, we aim to create a unique experience that celebrates the creativity, passion, and resilience that both hip-hop and winemaking embody. So, join me in celebration as we raise a glass to 50 years of hip hop. Let the music flow through your speakers and the wine dance on your palate. Together, let's celebrate the cultural impact hip-hop and the artistry of winemaking, as we explore the harmonious blend of these two extraordinary worlds.
Included in the mix is a selection of wines that celebrate both her birthday month and the 50th anniversary of Hip Hop. These wines reflect the boldness, complexity, and individuality that define the genre. From the vibrant and energetic notes of a high-acid white to the smooth and soulful tones of a rich red, each bottle has been chosen to evoke the essence of Hip Hop. Read about each bottle below:
Gregory Perez, Brezo Tinto | Bierzo, Spain; red, mencia, alicate bouschet: “I would liken this to the 90’s era of hip-hop because of the high vibrant notes. Hailing from the heart of Spain this is a remarkable wine that encapsulates the essence of the Bierzo region. Composed primarily of mencia grapes, with a subtle addition of garnacha tintorera, this wine is a fusion of tradition and innovation. Through a meticulous winemaking process involving wild yeast fermentation in stainless-steel vats and aging on the lees in vat, Brezo Tinto emerges as a fresh, ripe, and inherently floral red wine that bears the signature spiciness of the region. Its medium to full-bodied character is celebrated for its un-oaked purity, allowing the grapes' true nature to shine. This wine is the perfect partner for meat dishes, from sausages to game meats and delectable chicken creations. Its versatility shines, enhancing the dining experience and leaving a lasting impression. This wine invites you to savor the vibrant flavors of the Bierzo terroir, promising an unforgettable journey through Spanish winemaking craftsmanship and culinary delight.”
Koppitsch, Touch | Weinland, Austria; white, welschriesling, gemischter satz: “Alexander and Maria Koppitsch decided to vstop selling their grapes and start making wines in 2011, shortly after taking over their parent's winery. Their grapes are planted in a small village on the shores of the Neusidl Lake and on the rolling hills of the Leitha Mountains. Alexander believes in no additives, winemaking by hand, and uses biodynamic principles to cultivate the grapes. A fun orange wine with tropical fruit flavors, creamy on the palate, light acidity and a saline finish. Notes of passion fruit, mango, pear, and vanilla. Great to pair with seafood and meat dishes.”
Pikasi, Barbera | Carnuntum, Austria, red, barbera: “I would liken this to the 2000’s era of hip-hop because of its unique medley of notes. This is a lively, un-oaked narbera that hails from the Vipava Valley, perched on the border of Slovenia near Trieste, Italy. Hand-harvested and fermented with native yeasts, this red wine boasts a unique character and a vibrant personality. It pairs wonderfully with veal, game meats like deer and venison, poultry, and dishes featuring mushrooms. Upon sipping this wine, you'll be greeted by a medley of flavors. Its fruity notes are complemented by a subtle skin contact essence,creating a layered and complex taste profile. The wine's juiciness is accompanied by a hint of pepper, adding a delightful spiciness, while a touch of funk provides a distinctive edge. The smooth finish is marked by the presence of blackberry and a gentle oak undertone, making this a captivating and memorable wine.”
Castello Di Tassarolo, Gavi Orsola | Piedmont, Italy; white, cortese: “Okay this one is screaming 80’s hip-hop because it is a true representation of style. A standout cortese white from Piedmont, made by MassimilianaSpinola and Henry Finzi-Constantine, it boasts a rich history dating back to 1367. This wine showcases a beautiful straw-yellow color, a fuller body, and enticing notes of orange blossom, beeswax, chamomile, and dried honey. Its minerality and very dry finish add to its appeal. Certified organic and biodynamic, it pairs superbly with dishes like agnolotti with braised meat, sage, and brown butter; as well as shrimp scampi. A true representation of Piedmont's winemaking heritage with a commitment to sustainability.”
Marcel Richaud, Primeur | Rhône Valley, France; red, grenache, syrah, cinsault, mourvedre: “Marcel Richaud comes from a family of winegrowers and at 17, he already wants to be a "vigneron indépendant.” At 19 years old, he made his first wine from his aunt's vineyard, and in the early 1990's he already made a name in the fast growing Parisian natural winemaking. Today, Marcel is retired and the estate is run by his children. Savory nouveau-style red wine with crunchy berry fruit flavors, light and hefty, and fresh on the palate. Notes of plum,red berries, violet, and licorice. Goes well with barbecue and burgers!”
Where’s Linus?, Orange | California, USA; orange, viognier: “Now we’re talking the 2010 to present era of hip-hop because it's a new-school style. This delightful blend tantalizes the palate with a harmonious fusion of florals, luscious stone fruits, and zesty clementines. Each sip unfolds like a fragrant bouquet, delivering a burst of freshness and vitality. Pair this wine with your favorite summer salads for a burst of sunshine in every bite. Its versatile nature also complements sandwiches, adding a layer of sophistication to a casual lunch. Crafted in the true tradition of Viognier, this wine showcases high-terpene-linalool notes that capture the essence of the grape. Its substantial, aromatic profile is the result of careful skin-contact fermentation, offering a rich and unique textural experience. With smooth, dusty tannins, it’s is a journey of flavors that lingers long after your last sip, making it a must-try for wine enthusiasts.”
Viña Enebro, La Lasca | Murcia, Spain; red, monastrell: “Viña Enebro began producing organic wines in 2004 and transitioned to natural-only in 2008 with the goal of making wines from pure grapes and no additives or chemicals. The winery focuses on making unique and high-quality wines such as young and aged reds, sparkling, rosé, white, and reservas. Dark berry fruit-forward Murcia red wine with notes of herbs and forest floor, low to medium tannins, and light body. Notes of blueberry, currant, mushroom, and sage. Pairs well with a manchego cheeseburger and meat dishes.”
Garcia Pérez, Rosado | Murcia, Spain; rosé, monastrell: “Garcia Pérez tries to stick to natural winemaking as much as possible. They manually harvest their grapes in early September to make lower-ABV wines, aged in the winter and bottled in spring. A dark rosé made of 100% monastrell with sun-ripened berry fruit aroma, mouth-watering acidity and minerality. Notes of cherries, plums, raspberries and rose petals. Pairs well with paella, caprese salad, and tuna belly.”
Want to stock up on more bottles from past Eater Wine Club months? Shop by the bottle.
September 2023: Wines with Cooking in Mind
Hillary Dixler Canavan (Eater’s restaurant editor) together with Eater’s on the ground network of writers and editors, sourced recipes from the country’s most beloved restaurants for our first cookbook. Hillary knows perhaps better than anyone that a great restaurant does more than serve great food. To capture the spirit of the entire restaurant experience, she turned to the other pros: Owners, managers, bartenders, and, of course, sommeliers. She wanted expert advice to empower readers to get that hands-on guidance that comes from a great restaurant at home – just like we do with Eater Wine Club.
Included in the mix is a selection of wines with Cooking in Mind - September bottles were picked to serve as pairings for a handful of the recipes featured in, Eater: 100 Essential Restaurant Recipes, out on September 19. Happy cooking! Read about each bottle below:
D'Ora, Zweigelt | Niederösterreich, Austria; red, zweigelt: “Gerald Diem came from a family of winemakers from the town of Obermarkersdorf, Weinviertel. He took over the estate in 2000 with the help of his wife, Andrea, and cultivated organic vines in the Manharts mountain. The D’Ora label was created to honor a famous Viennese pre-war photographer, Dora Kallmus. Chill-able red in a liter bottle made of 100% zweigelt grapes from the Ried Nußberg vineyard. A mix of cherry and raspberry flavors with notes of violets and very gentle tannins. Juicy and light; perfect to drink alone or pair with the pizza bagels D.C.'s Call Your Mother on page 50 of the cookbook.”
Christina, Grüner Veltliner | Carnuntum, Austria; white; grüner veltliner: This organic winery in Carnuntum is helmed by female vigneron Christina Netzl. Austria is well-known for it's tasty grüner widely cultivated in the country, and grüner by Christina is a complex yet balanced natural white wine with delicate tropical stone fruit flavors, light acidity, and a mineral finish. Notes of pear, green apple, honey, dried apricot, and lemon. Try pairing this delicious and crisp bottle of grüner with plates like the delicata squash with goast cheese from FnB in Scottsdale (page 176), or light seafood dishes.
Alhambra, Torrontés | Cafayate Valley, Argentina; white; torrontés: “Torrontés is a native grape variety in Argentina. This very aromatic white wine from Alhambra is produced from a single vineyard and the high-elevation climate makes it one of the best wines in the region. Enjoy on a hot summer day! It's light and dry with fresh tropical notes of pineapple, peach, pear, lemon, and starfruit. Goes well with Thai food and curries, or with gambas al ajillo — found on page 120 of the book”
Coujan, La Pinot Noir | Languedoc, France; red; pinot noir: The Guy family has owned Chateau Coujan since 1868 and Florence took over in 2008 converting the Domaine to organic. The 140-hectare property includes 50 hectares of vineyards, orchards, fields, and scrublands. Fun fact: lapinot means young rabbit in French which perfectly fits the cuvée's personality. It's light and easy-going. Savory notes of cherry, raspberry, red plum, and licorice. Try this with Zuni Café's famous "chicken for two" foundon page 151.
Echeverría, “No Es Pituko” Orange | Curicó Valley, Chile; skin-contact; sauvignon blanc: “Chilean skin-contact wine made from old vines of sauvignon blanc in a single vineyard in the Central Valley region. This wine is organic, zero-zero, and of great value. “No Es Pituko” has lively acidity, rich stone fruit flavors, and fresh citrus aromas with notes of pineapple, peach, and herbs. A perfect skin-contact wine to pair with shrimp middlins with Carolina gold rice grits from The Grey in Savannah (page 190).”
Monje, Listán Negro Tradicional | Canary Islands, Spain; red; listan negro negramoll, listan blanco: The Monje family has been in the wine business since 1750 and the passion for winemaking was passed from generation to generation. Felipe Monje now continues the family tradition of winemaking in the Canary Islands. Listán negro tradicional is a berry fruit- forward Spanish red blend with notes of strawberry, cherry, dried fruits, and hints of licorice and fig. It has vibrant acidity and a fruit-forward flavor that is amazing paired with the beef Wellington from Swift & Sons in Chicago, found on page 202.
Porta Bohemica, Müvé | Bohemia, Czech Republic; sparkling; pinot noir, müller-thurgau: “Ales Svatos and his wife Simona started the winery as a hobby project in 2008 in a small vineyard near the deep valley of the Elbe River; it's a small estate that lies in the picturesque Porta Bohemica national reserve. This Czech pét-nat is a perfect summer drink. Good acidity with fine bubbles. Bursting tropical fruit flavors of mango, pineapple, grapefruit, passion fruit, and cranberry. Nice to pair with the tea-smoked pork ribs from Alhambra, California's Sichuan Impression (page183).”
Château Barouillet, Barouillet Bergerac Rouge | Bergerac, France; red; merlot, cabernet sauvignon, cabernet franc, malbec: Vincent Alexis fully converted Chateau Barouillet into organic viticulture in 2014 after being in business for at least 8 generations now. This 45-hectare domain expands throughout the Bergerac region. This wine is fresh, smooth, and savory. Notes of blackcurrants, ripe red berries, chocolate, and licorice. A bottle of this fruity red blend will perfectly match for the fettuccine with pork ragù from LA's Hippo, found on page 132.
Want to stock up on more bottles from past Eater Wine Club months? Shop by the bottle.