Most of the action in Corsica—speaking in terms of wine, anyway—centers around the rugged Cap Corse and Patrimonio in the north, the rocky western coast including Calvi and Ajaccio, and the southern stronghold of Figari. The eastern coast, from Bastia south, is relatively flat and densely populated. However, about midway between Bastia and Porto Vecchio, there is an intensely green, lush, and mountainous region. This area is home to Domaine de Marquiliani, and to some of Corsica’s finest rosé and olive oil. Anne Amalric took over the family domaine over twenty years ago and decided to start from scratch. She replanted her vineyards to Sciaccarellu almost exclusively for the production of rosé, built a moulin, and planted olive trees. Her wonderfully complex terroir of schist, granite, and galets roulés (alluvial riverbed stones) produces some of the most ethereal rosés you’ll ever taste. And the olive oil—well, it isn’t easy for us to get as excited about olive oil as about wine, but when you taste these, you’ll understand why they have become Corsica’s pride and joy. The Fruitée Douce is a blend of two olive varieties of Tuscan origin, Ghjermana and Leccio. Of the three below, it is the softest and most tender. The Fruitée Sauvage is a pure Sabine, intensely Corsican, and so unusual that she is denied the AOC. This particular olive has a tendency to soak up all of the aromas of the local maquis, making it incredibly aromatic and complex in flavor. She crafts her third olive oil from Ghjermana exclusively, the result of which is somewhere in between the spicier “Sauvage” and softer “Douce.” These olive oils are full of character and flavor. Do yourself a favor and make a salad or two from early summer bounty, drizzle them with Anne’s olive oil, and open up a bottle of her fresh-as-a-Corsican-breeze rosé. You’ll find it hard not to be in a good mood.
The list of factors goes on and our list of overachievers could, too. For now, we’ve narrowed down our selections to twenty-four wines—four each at six price points, because tremendous value isn’t exclusive to inexpensive bottlings. You can find it at all prices, from $12 to $120, as these wines resoundingly show.
It’s as if the fossil-laden chalky soil running through Chablis has helped create a wine that is a visceral reminder of our amphibian past, with its bracing smell of waterfalls and oncoming rain, wet stone and coastal citrus groves. Briny, crisp, chiseled, and mouthwatering, it refreshes and invigorates.
While Barolo and Barbaresco are aged for years in wood before release, many growers also bottle a fresher, lighter, more approachable expression of the variety under the Langhe Nebbiolo denomination...
The Geggiano winemaking operation is about as artisanal as can be, housed in a thirteenth-century cellar filled with nothing but old wooden casks, where the elixir of these Tuscan hillsides patiently blossoms to maturity...
Few wines pair better with grilled foods than a savory, smoky expression of Syrah. Additionally, its characteristic spice and assertive flavor make it a great partner to many dishes in Indian, Pakistani, Persian, North African, and eastern Mediterranean cuisines, without forgetting its affinity to rustic French cooking.
Many of our best values, all in one place for your browsing pleasure: bargain whites, rosés, reds, and even a couple of sparklers, made by real people and reefer-shipped so they arrive in your hands in nothing less than perfect condition.
Her wonderfully complex terroir of schist, granite, and galets roulés (alluvial riverbed stones) produces some of the most ethereal rosés you’ll ever taste. And the olive oil—well, it isn’t easy for us to get as excited about olive oil as about wine, but when you taste these, you’ll understand why they have become Corsica’s pride and joy.
You will be hard pressed to find better wines anywhere in the Côte Chalonnaise, and don’t underestimate their appellations—de Villaine wines routinely outperform more prestigious, more expensive appellations.
Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol
Many food and beverage cans have linings containing bisphenol A (BPA), a chemical known to cause harm to the female reproductive system. Jar lids and bottle caps may also contain BPA. You can be exposed to BPA when you consume foods or beverages packaged in these containers. For more information, go to www.P65Warnings.ca.gov/bpa