What Country Has the Best Bread in the World?

This country has >3,200 different types of bread!

The answer may surprise you.   I’m guessing the majority of you are saying France, but that would be non.   While the French baguette has a je ne sais quois international brand appeal connoting everything from the Eiffel tower & Notre Dame to elderly men donning berets & pedaling a bicycle with crusty baguettes tucked under their arms, when one really gets down to the "dark" truth, the French baguette can be wonderful but, the best bread on the planet comes from Germany.

Germany?  No, I haven’t lost my marbles and it’s not just my opinion.   In 2015 German bread was officially added by the United Nation’s cultural arm (UNESCO) to the organization’s world heritage list.  If you’ve not been to Germany, you may disagree, however, consider this:  Did you know that Germany has more varieties of bread than any other country in the world?   According to the German Institute for Bread (of course there is such a thing in this bread-centric country), there are more than 3,200 types of bread officially recognized in Germany.  Many of them are dark in color and not made with wheat flour.

Breakfasts feature a multitude of healthy breads such as this one in Dresden during the Xmas markets.

France is estimated to have a few hundreds of bread types, so why does Germany have exponentially more?   One reason is due to Germany’s fragmented history up until the 19^th century.  Until that time, what is now known as Germany was a multitude of tiny kingdoms, all with their own distinct culture, dialect, customs, and with their own bread specialties.

The Middle Ages gave birth to today’s iconic German rye bread.  Known for its hearty texture and robust flavors, rye-based bread was especially popular in the northern kingdoms as rye was easier to grow than wheat in the north’s colder weather.  In the early 1500’s many of the southern duchies passed a law prohibiting the use of wheat for any other purpose other than beer.  This further paved the way for rye, spelt, barley and a host of other whole grains for bread use.  Quintessential German breads such as pumpernickel became part of Germany’s culinary history at this point.

                                   Bakeries in Germany offer mind-boggling options.

Germans were way ahead of the current health trend for organic whole-grain breads.   Germany doesn’t have the same amount of sunshine as Italy or France, and many areas in spite of global warming are not conducive to growing wheat.  Nutritious grains such as rye (an edible grass seed that is turns bread dark brown) and spelt (an ancient high protein whole grain which creates dark bread), however, can be easily grown even in the northernmost parts of Germany.

The truth about Germany’s breads:  there is a colossal number of choices and many of them are dark colored breads.  Not only are these dark breads significantly more healthy, but they offer wonderful flavors of nuttiness with chewy interiors.

Ya vol!

Mascarpone, Crème Fraîche (CF), Cream Cheese or Sour Cream: Which One?

With the holidays rapidly approaching, it’s a good time to investigate the difference between four food products that are especially popular during the hedonistic holiday season.  How do they compare?  Can they be substituted for one another?  What are their price differences?   In terms of health, which one is the best choice?

                 Mascarpone is an important component of Tiramisu's wildly rich texture & flavor

Let’s start first with the one with the highest saturated fat content, (up to 75% butterfat), Mascarpone.  This unctuous Italian triple-cream cream cheese is made from extra rich cream.   Lactic acid is added, allowing the cream to separate into a watery substance, leaving behind a luxuriously decadent “cheese” with a voluptuous velvety texture. Pricewise, Mascarpone costs more than the others but it’s in a league of its own for adding richness, a luscious texture, and an intense buttery flavor.

                                         CF can be added to hot dishes without curdling  

The closest substitution for Mascarpone is CF (or English clotted cream if you can find it.)  CF, as its name suggests, has culinary roots in France.  Made from heavy cream, this decadent, nutty and tangy dairy product is produced by adding a bacteria culture to ferment or "sour" the cream (e.g. buttermilk or yogurt can be used as the starter).   CF can vary from as little as 20% to 45% fat depending upon the fat content of the initial cream used and the saturated fat of the bacteria culture).

CF has an advantage that lower fat sour cream and cream cheese do not:  it can be used in both hot and cold foods.  Because of its higher fat content, CF will not curdle, making it a great choice for elevating the richness of hot dishes.

                          A baked potato with sour cream is a near perfect American classic 

Sour cream (usually 20% fat) has nearly half the fat of CF and only one-fourth the fat of Mascarpone.  It is less versatile than CF and Mascarpone because it curdles when added to hot foods.  Sour cream's flavor is definitely tangy and if that's a flavor profile the dish can accommodate, then it's a good choice.  The reasonable price of sour cream, also, may make it a good choice to add a creamy profile to dishes.

                            Cheesecake is a real splurge...but it's the holidaze so why not? 

Last, is the ubiquitous cream cheese.  A made-in-America product, cream cheese is becoming more and more popular overseas perhaps due to its more reasonable price and thicker consistency.  Like all other products discussed in this article, cream cheese is made by the fermentation process, however, unlike the others, cream cheese is made from milk and cream.  It’s fat content is 30% making it fatter and richer than sour cream, but less rich than the others.

Cream cheese's flavor is somewhat benign when compared to the other three dairy products which are all tangier.  If all you have is cream cheese but want to amp up the flavor, mix it with a little goat cheese.  Or, if you simply want to elevate the richness, mix it with a little whipping cream.

In review, the four items listed in the title begin with the highest fat products first.  Per ounce, Mascarpone is the most expensive and cream cheese generally is the least expensive.  Which one to use for the holidays?  Depends on the richness and texture you're seeking...and what you're willing to give up health-wise to get it.

Vietnam City Voted the Best in the World

         Colorful buildings belonging to former wealthy merchants & traders dot Hoi An's waterside

If there is one spot in Vietnam that has dazzled the greatest number of Wine-Knows travelers during out past four trips, it is the ancient riverside city of Hoi An.  An exceptionally well-preserved trading port dating from the 1500's, magical Hoi An is now a United Nations World Heritage Site (UNESCO).  It’s no wonder why readers of Travel & Leisure Magazine voted Hoi An the best city in the world.

    Hoi An is a shopper's dream boasting shops that can make a custom dress or a man's suit in 24 hrs

Hoi An is ridiculously photogenic.   Boasting grand architecture of Vietnamese, Japanese and Chinese merchants and traders, this colorful waterside town offers a beguiling atmosphere of grace and history.  Once a major port for trading, the ancient city is a labyrinth of former merchant shops, pagodas and vibrantly colored streets decorated with hanging silk lanterns in a rainbow of colors.   

                    Silk fabric abounds in the city in the form of lanterns & items of clothing

The city’s UNESCO status has allowed it to keep much of its jewel-box atmosphere, and 21^st century curses such as traffic and pollution are nearly absent.  No cars are allowed in the historical center of the town, however, rickshaws abound and day trippers from tour large buses parked outside the city are often transported in this centuries-old method.

         Wine-Knows learned how to make Hoi An's version of a shrimp "tamale" on our last trip

Located on Vietnam's 2,000 mile long coast midway between Saigon and Hanoi, this ancient merchant’s port is nothing like Vietnam’s largest two cities.  In contrast, Hoi An is small and has a provincial feel.  Its multi-cultural history from a plethora of Asian traders makes for a unique cultural experience, including a fusion cuisine.  Wine-Knows will experience Hoi An's at two distinct foodie experiences.  The first will be at one of Vietnam's top culinary schools when we'll visit the city's central market to procure items for an upmarket cooking class & lunch.  The other will be at Anthony Bourdain's favorite restaurant.  

              Hoi An is even more charming at night when the river becomes a sea of floating candles

At this time there are 3-4 remaining spaces on our February 2026 trip, perfectly time for the beginning of the Asian New Year.  Why not come and experience the magic of the world's most beautiful city in addition to the other must-see spots in Vietnam?

Itinerary vietnam – Wine-Knows Travel (wineknowstravel.com)

Vietnam: the World’s Healthiest Cuisine?

                Vegetables are the star of every Vietnamese meal & very little red meat is used

I’m already salivating at the thought of Wine-Knows’ fourth trip to Vietnam (February 2026).  While Vietnam does make wine due to its historical roots as a French colony, it’s the nation’s food that pulls at the culinary strings of my heart.   I love everything about their gastronomy, but most of all I’m hooked on how nutritious the cuisine is.

Traditional Vietnamese cooking is well known for its fresh ingredients, along with its minimal use of dairy, red meat, and oil.   With nearly a 2,000 mile coastline, fish is a common ingredient in the diet.  There’s also a huge reliance on herbs and vegetables.  Because of this, many believe that Vietnam’s cuisine may be one of the healthiest diets on the planet.

Below are three main reasons why the Vietnamese diet is one of the healthiest on the planet:

1.  Antioxidant fresh herbs

    Fresh herbs accompany many classical dishes such as Pho soup & egg/spring rolls

Many Vietnamese dishes are accompanied by a large platter of fresh herbs like cilantro, basil & mint.  Lettuce leaves serve as a wrap for many items (like a burrito) and the herbs are placed inside the wrap along with fish, eggroll, or whatever is being served.  Herbs have been used throughout history as a medicine.  We know today that they exert an antioxidant influence and contain essential oils, vitamins, and other important substances that help protect our bodies against infection, as well as boost our immunity systems.

2.     Mind-boggling array of nutritious fruit

Vietnam is located in a tropical zone with long hours of warm sunshine, as well as humidity---both of which create nirvana when it comes to fruit.  Not only is there a tremendous assortment, but the Vietnamese pick their fruit ripe.  This has a big influence on why every fruit tastes so better in Vietnam.  It’s no wonder that people from China drive hours by car (or ride the bus) to the Vietnamese border to stock up on these extraordinary fruits.

Tropical fruits have long been known for their promotion of health.  High in essential vitamins, minerals, carbohydrates and fiber, they are a staple in the Vietnamese diet.  Fruits are served raw, juiced, used in salads, mixed with main courses and are served in desserts.

A jackfruit vendor displays the gigantic fruit alongside of ready-to-eat fruit

In fact, one of my favorite fruits from any country is Vietnamese.  While we don’t grow it in the US, due to the vast Vietnamese population in California the fruit is now being imported.  Called jackfruit, if you don’t know it, you should!  This fruit is a party in your mouth.  Offering a mélange of big-time tropical flavors, it tastes somewhere between a pineapple, a banana and a cherimoya (another tropical fruit found in many countries including Vietnam). 

Jackfruit is definitely a love-at-first bite kind of fruit.  It is a rich source of vitamins and minerals, in addition to fiber and protein.  While it does contain some fat, it’s not the bad saturated fat that leads to cholesterol buildup in our arteries.

3.     Very little saturated fat

          This feast for Wine-Knows' eyes had minimal fat & was chocked full of healthy flavors 

Unlike Americans, the Vietnamese eat very little saturated fat.  While beef and pork are used, they are used in small portions---abundant vegetables and fruits are mixed with the proteins.  Fish and seafood are used, as is tofu---all appear in concert with vegetables and/or fruits.

Enrollment on the February 2026 only has 3-4 remaining spaces.  Prices will be coming in January 2025, and the itinerary is already posted on our website.   Come experience this healthy way of eating with Wine-Knows!

 

www.WineKnowsTravel.com

The Making of a Barrel

                             Barrel making is an arduous, tedious & expensive undertaking

Wine-Knows was in Burgundy a few days ago.  In addition to visiting some of the area's premier wine producers, we toured one of the most fascinating elements involved in  wine-making:  a barrel factory.  The process of making a barrel involves dozens of steps.  I’ve bucketed these many activities into these five major groups:

                          Proper aging of wood is critical to making a world-class barrel

1     1.  CURING

The process begins with choosing high quality oak.  The wood is then seasoned for months to several years to reduce its moisture content, and ultimately to create a tighter grain.

                        Computers are essential for precise cutting of each piece of wood

2      2. CUTTING & SHAPING

The seasoned wood is cut with precision into long thin pieces (staves).  As there are no adhesives used, it is critical that all parts of the barrel fit together perfectly to ensure a faultlessly tight seal.

 

                          Dried staves & a metal hoop begin the process of assembling

3      3. ASSEMBLING

The staves are assembled in a circle with metal hoops holding them in place. The staves are then soaked in water to make them more pliable, allowing them to be bent into the classical barrel shape.

                             The amount of fire dramatically influences a wine's flavor

4     4.  TOASTING

        The barrel is now placed over an open fire.  This step is crucial as it influences the             flavor of the wine.  The toaster follows the request of the winemaker:  “light,”                  “medium,” or “heavy toast.”

Appearance is vital to the top price barrels command.

       5.  FINISHING TOUCHES

The charred barrel is finished by placing additional hoops around the bottom, and both bottom & top receive a rounded precision-cut wood.  Finally, the barrel is sanded and inspected for quality.

Everything in the barrel’s process is expensive---from aging the wood to the skill required by numerous artisans involved in birthing a barrel.  It’s no wonder why today’s barrels sell for > $1,000 per masterpiece.

If you ever have the opportunity to visit a barrel maker, do not pass up the experience.

Germany’s Hidden Wine Gem: Mosel Valley

             The Mosel River in northwest Germany is home to fairy-tale villages & fabulous wines
 

Germany's Mosel Valley, near the Luxembourg & French borders, has been on my bucket list for decades.  Many years ago I was very fortunate to attend the German Wine Academy for a university-level summer course.   I still remember the day we studied the wines of the Mosel Valley.  In those days professors used slideshows to set the stage for the wines we were about to taste.  I have not forgotten the oohs-and-aahs when photos of the spectacular Mosel River Valley appeared on the classroom screen.   These gasps continued throughout the tasting of the Mosel's wines.

                                My visit was perfectly timed for the next village's annual wine festival.

I arrived some days ago in the Mosel Valley.   Both the scenery and the wines are even more stunning than I had imagined: dramatic almost ninety-degree vineyards plunging into the peaceful river, Hansel & Gretel villages filled with half-timbered houses & cobblestoned streets, and medieval castles dotting hilltops.   It’s all a Germanic wine Disneyland for even the most discerning of wine lovers.

                            These 2 couples were enjoying one of the first sunny days in September.

Riesling is the star attraction of Mosel wine.   If you’re scrunching your nose in disapproval it probably means you’ve never had a well-crafted Riesling.   Also, if you’re thinking sweet wine, stop!  Many Rieslings from the Mosel are dry.  Beloved by serious wine connoisseurs and sommeliers, a young Riesling offers lemon-lime (think a citrusy Sauvignon Blanc), along with interesting mineral and floral nuances.  Aged Riesling, on the other hand, becomes fuller and richer with traces of petrol. (Yes, petrol!  But, somehow this seemingly off-putting aroma works!)     

This extraordinary restaurant listed on their menu the actual name of the local man who shot this wild boar in a nearby forest.  It also featured 164 wines BY THE GLASS, along with hundreds by the bottle.

After several days of winery visits, dinners & a local wine festival here are my top two Mosel choices out of the delicious >30 wines I tried---both are available in the US market:

~ 2022 Selbach-Oster's Zeltinger Schlossberg "Bömer" Dry Riesling:   $45

~ 2018 Dr. Loosen's Erdener Treppchen Riesling Grand Cru Alta Reben:  $50

If you find either of these gems, grab them quickly!   BTW: Riseling’s high acidity makes for an especially food-friendly choice. 

Grenache—Sensational Summer Red

 

                        Grenache is one of the world's most versatile wine-making grapes 

Few red wines work during hot summers but Grenache is one of the exceptions.  After all, Grenache accounts for about 75% of the seductive wine blends of Chateauneuf du Pape in France's Rhone Valley.   While many mistakenly think the Rhone's popular Grenache is from France, in fact it is Spanish in origin.  Known as "Garnacha" in Spain, this late ripening red grape needs plenty of hot weather.  It's no wonder, therefore, that Grenache grows in Spain and the south of France where summers can be sizzling.

Grenache is one of the most versatile red grapes in the world.  It produces that can range from lighter to full-bodied; from simple and less costly ones that offer immediate gratification, to complex, multi-layered gems that are both cellar-worthy and pricey.  It's no wonder why Grenache is in the top ten of the planet's most planted grape varietal. 

While Grenache has moderate tannins to provide structure, this wine is all about fruit.  Think red fruit such as strawberries, raspberries, plums and cherries.  Depending upon the terroir, Grenache can also offer black fruit flavors such as blackberries.  Grenache, however, differentiates itself from other fruit forward wines because of the spices such as cinnamon or star anise, as well as subtle nuances of floral notes.  It's like a well-orchestrated symphony with the string, woodwind, brass and percussion sections all working together in perfect harmony.

The modest tannins and red fruit flavors means Grenache can work well with a variety of summer dishes, especially foods that have smoky or charred flavors.  Grilled poultry, meat and veggies all pair beautifully.  Grenache's spicy undertones also accentuate BBQ foods that have spices in the sauces.  Serving tapas?  Garnacha is a perfect choice as an aperitif.   Moreover, Grenache can work with desserts that reflect the red fruits of the wine.  Berry cobbler?  Perfect!   Strawberry shortcake?  Bravo!

One last tip for serving Grenache during hot weather:  make sure there's a slight chill on it.  Sixty degrees is perfect....but remember, room temperature is seventy and outside summer temps of eighty degrees can drastically dampen any wine's strengths.   

_

Reimagining the Caprese Salad

          Try replacing the tomatoes with peaches, nectarines & cantaloupe, & the basil with thyme

I love insalata Caprese, but after a July filled with too-many-to-count salads named after my beloved island of Capri, I decided to switch it up a bit.   After tasting a luscious peach sample and inhaling the intoxicating scents of nearby melons at the Farmer’s market, I decided to try a riff on the Caprese.

Mozzarella di bufala is available at many Costcos & Whole Foods

To pay homage to Italy, however, I used fresh Mozzarella de Bufala.  Made on the mainland across from Capri, this classical cheese is made from the milk of a special breed of water buffalo.  Wine-Knows took a group about 10 years ago to an artisanal maker of Mozzarella de Bufala during our trip on the Amalfi Coast where we watched the entire process.  We learned that while it takes 18 pounds of cow’s milk to produce other cheeses, it only takes 11 pounds of buffalo milk.   Moreover, Bufala milk is higher in fat content than cos milk, thus the creamy texture and rich flavor of buffalo mozzarella.

Mozzarella de Bufalo DOP is protected from knockoffs by the government

I substituted the tomatoes with the Farmers Market peaches and melons, but then I made a bold move.  Why not substitute the basil for fresh thyme from my garden?  I tried a taste test and it worked.  Brava!   I was so happy with the results that I decided to make another one next week and substitute goat cheese for the mozzarella, and make a fresh mint pesto.

 

Spain’s Most Popular Liqueur

                                                       43 adds a complex vanilla flavor
 

Little known in the US, “Licor 43” (simply Cuarenta y Tres to Spanish speakers) is the most sought after liqueur in its native Spain.  Named after the forty-three ingredients from which it's made, 43 Licor is a well-kept secret recipe of the family who has been making it for nearly eighty years.

I first encountered 43 on the island of Mallorca when I was served a decadent glass of white sangria at an upscale restaurant/hotel.  There was a definite something different, something quite wonderful that I couldn’t put my finger on…and it wasn’t the sparkling white wine from which it was made.   Fortunately, I was able to learn the recipe from the bartender:  Cava, sparkling lemonade and 43!   The Bartender couldn't believe I had never heard 43 and showed me the bottle.

                                       Summer is the perfect time for serving white 43 sangria

When exiting Spain I made sure to stop at the Duty Free to purchase a bottle to take home.  The display of 43 was gigantic, by far the largest in the entire store overflowing with every name-brand liquor.   I was dumbfounded that I had never heard of it in spite of  more than thirty trips to Spain.  

Upon returning back to the US my first sip of the liqueur I discovered what makes 43 so compelling.  In its virginal state, it was a vanilla bomb laced with many complexities.  It reminded me of a relative of Italian Tuaca & Galliano, both vanilla laden liqueurs.  But, 43 had so many layers:  cinnamon, orange peel & savory.  Now, I could understand why that first white Sangria had me at “Hola!”

                            White 43 Sangria is also a hit at Christmas with oranges & pomegranates

I  have made lots of this white Sangria after that trip to Mallorca. When I had almost finished the bottle of 43 I began to panic and wondered if I could get it shipped from Spain.  I Googled it and happily found that all the big liquor stores in the US carry it (e.g. Total Wine & BevMo).   Perfecto!

 

White Sangria recipe:

 Wine-Knows: Fine Wine & Gourmet Food Journeys for the Discerning Traveler: White, Red & Blue Sangria (wineknowstravel.blogspot.com)

Orange Liqueurs: What’s the Difference?

                                            All of these orange liqueurs are Triple Sec!

I don’t know about you, but we use a lot of orange liqueurs in this household.  At the moment, our lime trees are laden with a bumper crop so we’re making mucho margaritas that use orange liqueur.  Moreover, summer is here and one of my favorite desserts is anything topped with fresh berries and a splash of an orange liqueur.  Our bar is stocked with Cointreau, Grand Marnier, a dark & light Curacao, two different Combiers, and a few other orange liqueurs we've picked up.   But which is the best?  That depends.

                  I prefer Cointreau in margaritas for its bright orange flavors & clear color

There is a significant difference in these orange liqueurs and which one is used is dependent upon what flavors you want.  I'm going to take the two most popular in alpha order.  Cointreau is really a type of Triple Sec (Triple Sec is simply any orange liqueur).   In 1885 Cointreau was registered as a brand name in France.   Cointreau was originally marked as Cointreau Triple Sec, however, the name was changed after World War I to differentiate it from other orange liqueurs of lesser quality that were entering the marketplace.

           Note the somewhat darker color of the Grand Marnier Margarita on the left  vs the lighter Cointreau Margarita on the right

                           

Distilled in copper stills, Cointreau in an unaged clear-colored liqueur.   It offers complex orange flavors due to its mélange of oranges from Spain and the Caribbean, both bringing different citrus flavors to the blend.   Cointreau also has little sugar, therefore, has a drier finish (actually “sec” in French means dry or little sugar).  As it has no color, Cointreau could be considered in a cocktail for its neutrality in color.  Its complex orange flavors is another reason for choosing it.

Next in the Triple Sec popularity lineup is Grand Marnier.  Simply put, Grand Marnier is Triple Sec mixed with Cognac in nearly equal amounts.  This liqueur was developed about the same time as Cointreau in 1880 by a Frenchman by the name of Marnier.  Using Triple Sec made of fruit from the bitter Caribbean orange, he mixed it with and Cognac and called it “Curacao Marnier.”  His friend, hotelier Caesar Ritz, suggested renaming it Grand Marnier and the rest is history.

             Grand Manier's Cognac backbone pairs beautifully with berries & a touch of mint

Grand Marnier’s addition of Cognac alters its flavor and color.  As Cognac is aged in an oak barrel, nuances from the barrel impart flavors to Grand Marnier such as vanilla, nuttiness, and caramelized orange.   Oak influence also changes the color of Cognac as it ages to a dark amber.  Since Grand Marnier is 51% Cognac, its color is also amber.  This may be a consideration in which orange liqueur one chooses.

Grand Marnier should be used when a richer, fuller bodied flavor of burnt orange laced with nuttiness complement a drink.  Its dark color should also be considered.  While many up-market margaritas are made with Grand Marnier, I prefer the more gentle, lighter and brighter orange flavors found in Cointreau, and I like that Cointreau does not affect the visual of the cocktail.

By now you should know that Triple Sec is not a specific brand but a category of orange liqueurs which includes Cointreau and Grand Marnier, along with a host of other brands.  So which orange liqueur should you utilize?  That depends!

The New Darling of Wine: Pet-nat

                          Joseph Jewell's pet-nat Vermentino is perfect for a summer aperitif

There’s a new kid on the wine block called “pet-nat.”  Making its mark on wine lists everywhere, this effervescent kid isn’t actually new, but has deep historical roots in European wine-making.   Pre-dating even Champagne, pet-nat is thought to be the oldest method of making a sparkling wine.

Pet-nat is an abbreviated form for “petillant naturel,” a French style of sparkling wine.   Unlike Champagne which has undergone a second fermentation in the bottle to create its bubbles, pet-nat is bottled just before the first fermentation is complete.  This first fermentation actually continues in the pet-nat bottle, capturing the resulting bubbles of carbon dioxide and, therefore, making a sparkling wine.  Pet-nat’s fizz is more gentle than traditional Champagne, and its alcohol levels are more modest than other sparkling wines made via a second fermentation in the bottle which makes it perfect for warm weather.

 

Most Pet-nats are capped with a simple metal topper

                                  

Pet-nat can be made from any grape variety.  Aromatic varieties such as Riesling and Muscat do well, as do varieties that have good acidity.  Pet-nat, however, is not relegated only to white grapes.  Juicy Gamay also works well as fruitiness, freshness and early drinkability of Gamay translates well into pet-nat which is made to be enjoyed young when fruitiness and freshness are at their height.

Currently, there is no official definition or any wine laws about how to make pet-nat, with the exception of a few appellations in France.   Pet-nat is becoming increasing available and its growth seems to parallel the resurgence of the natural wine movement.  Both platforms share a similar philosophy of organic /biodynamic farming, avoiding Sulphur, using natural yeast, and little fining or filtration.

Why not host a pet-nat tasting?

One of my favorite pet-nats is made by Joseph Jewell Winery in Sonoma  (www.josephjewell.com).  Made from the Italian Vermentino grape (popular on Italy’s Tuscan & Ligurian Coast), this one, like its name, is a jewel.  You can order cases from the winery direct ($44 per bottle).   Another winner is Birichino’s Malvasia Bianca ($28) from Monterey county (www.birichino.com).   Malvasia’s stone fruit profile of peach & apricot is laced with pineapple and mandarins.  Yum.   But, no need to limit yourself to the US as pet-nats are made in Australia, Austria, France, South Africa and Spain!