Postcards from the 2018 Harvest in France

La Bernarde | Côtes de Provence

With the barrels being filled, the tanks frothing away, the presses put to slumber, and the birds eagerly eying their leftover treats, the 2018 harvest in France is beginning to wind down. Join us as we look through the eyes of the people on the ground, who for the past month have toiled night and … Read More

Booze & Bubbles: A Skurnik Wines Tasting

Thank you to all that could join our Booze & Bubbles Tasting, our fall tasting where spirits are now a headlining act! Craft Spirits has remained our largest growth category for seven years running! We’ve been adding suppliers at a furious pace (600 SKUs available now). Actually, we do our best to say “no,” but … Read More

American Riesling: Defining a Noble Grape on American Soil

American Riesling: Defining a Noble Grape on American Soil 4

“More than any other great grape, Riesling has suffered from prostitution of its name. The word Riesling has been filched for incorporation into the names of all sorts of vine, many of them mediocre.” Jancis Robinson, Vines, Grapes and Wines, 1986. At the end of Prohibition, over one million gallons of “Riesling” were produced, and … Read More

Grand Cru Puglia: The Wines of Cosimo Taurino

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“Traditional,” “rustic,” “authentic,” “not without its subtle nuances and soft contours,” “gutsy,” “spicy,” “earthy,”—these are just a few of the words professionals have used to describe the wines of Cosimo Taurino. Allow me to add more: “a gem in the rough”—for Puglia, one of Italy’s largest bulk wine growing regions, Taurino stands head and shoulders … Read More

The Pajama Spritz: An Introduction

The Pajama Spritz: An Introduction 1

What a great time in history to be able to spritz. Spritz is, indeed, a verb, and one that we’re fond of employing here at Skurnik. The action delivers all that the word implies; not only the promise of a cocktail in hand, but in the making, a setting of intention to refresh oneself with … Read More

An Intro to Shochu: Japan’s Terroir-Driven Spirit

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Duck into just about any local izakaya pub in Japan, wind through a tight squeeze of boisterous diners, clusters of friends and coworkers reenergizing themselves after a long work day with skewers of grilled yakitori, potato croquettes and platters of local sashimi carefully folded into waves. Sit down, refresh yourself with a hot oshibori towel, … Read More

Back to the Future of Soave (and Valpolicella)!

Back to the Future of Soave (and Valpolicella)!

What if we told you that we have a wine in stock that’s made entirely with grapes from organically-farmed 120+-year-old prephylloxera vines planted in volcanic soil, and that it’s widely considered one of Italy’s best wines year in and year out? Would your mind stray perhaps to Etna or the high volcanic hills of Campania? … Read More