22 May 2015
Tucked among the fulsome green hills of Sagy-le-Haut is the cellar of Julien Guillot, the charming third-generation winemaker of biodynamic Mâconnais domaine Clos des Vignes du Maynes. Before returning to run the domaine in his late twenties, Guillot, who is of telegenic height and fresh-faced in his forties, had a career as an actor in France. He is conspicuously good at marketing his wines. Their prices in Paris and the US testify to this. His Bourgogne rouge "Cuvée Auguste" costs more than your average Marsannay.
What Clos des Vignes du Maynes' appellations lack in grandeur is made up for in the domaine's unimpeachable history and winemaking acumen. Julien's grandfather, Pierre Guillot, practiced a nascent version of organic viticulture ever since purchasing the domaine in 1954. Later, Julien's father Alain was instrumental in helping get the agriculture biologique (organic) logo approved by the French government in 1984. Julien, for his part, initiated the domaine's conversion to biodynamic viticulture in 1998. Upon hearing Guillot recount this in the anteroom of his cellar, my friend C posed a great question: "What did people in the region call 'organic' before 'organic' existed?"
Guillot grinned, and with the confidence that comes from having been right, replied, "Les conneries de Guillot," or 'Guillot's bullshit.'
18 May 2015
I credit former La Cave de l'Insolite proprietor Michel Moulherat for introducing me to natural wine. His wasn't the closest wine shop to my old apartment on a loud, leery intersection on rue Saint Maur. But it was the closest wine shop staffed by someone who was both well-informed and willing to share his knowledge. I'd often stop by on the way home from work - but never if I were in a hurry, because Moulherat's voluble, Irish-accented conversation and the bevy of bottles he invariably opened could quickly take up much of an evening.
Then a few years ago Moulherat sold La Cave de l'Insolite to some earnest young restaurateurs. He did a spell consulting on wine for fine restaurant wholesalers Terroirs d'Avenir. I don't know what else he did. He kinda fell off the map.
So I was delighted to learn recently that Moulherat is back in front-of-house these days, running the wine program at La Poudrière, a homey new natural wine bistrot and cave-à-manger tucked in a railway arch in Issy-les-Moulineaux. Where the hell is Issy-les-Moulineaux? the overwhelming majority of readers might reasonably ask. It's the southern terminus of the Métro line 12. There's a Museum of Playing Cards there, which I guess makes two reasons to visit, counting La Poudrière.
12 May 2015
Paris has streets that hide in plain sight - overlooked byways that, due to poor sun exposition or traffic redundancy, get circumvented by pedestrians. The forever-shaded length of rue de Chateau d'Eau north of République is one. Another is the Aligre-adjacent rue de Prague, the quiet side street where French culinary journalist Bruno Verjus opened his ambitious restaurant Table in 2013. Despite receiving praise from Verjus' fellow journalists, Table still has its namesakes available most nights, partly due to its discreet location.
Similarly, the Paris natural wine scene has certain esteemed personalities that seem to bend the limelight whenever it nears them, and disappear. Natural wine as we know it in Paris - and increasingly, worldwide - was shaped in its adolescence by the palates of low-key dégustateurs with zero flair for self-promotion: people like La Cave de l'Insolite's Michel Moulherat, now at Issy-les-Mouleaux's La Poudrière, or Olivier Camus, whose struggling Belleville restaurant Le Chapeau Melon is an abandoned goldmine of old bottles.
Another such quietly influential personage is Franck Carré, formerly of La Cave des Papilles and Café Trama. Four months ago Carré opened, in partnership with Bruno Verjus, Table à Côté, a cave-à-manger so discreet and uncommercial as to make one suspect wine sales are secondary to some private creative endeavor requiring office space. (Perhaps he is writing a novel?) Table à Côté seats six on rue de Prague's forgotten sidewalk, and a dozen more inside on a leaden communal table. The menu consists of generous portions of highly-pedigreed meats and cheeses. The only real draw is Carré himself, whose long experience is evident in a slender wine selection containing bottles to marvel the most jaded palate. The other night, for instance, he introduced me to the apotheosis of pineau d'aunis.
06 May 2015
So much has been written about Abruzzese winemaker Emidio Pepe's majestic montepulciani and the ethereal delicacy of his equally ageless trebbiani that I despair of the possibility of saying anything new. The wines are landmarks for the region, towering above everything else like the gnarled Apennine peaks through which one passes on the long car ride from Rome Fiumicino to Torano Nuovo.
Still, it remains for me to thank the Pepe family for inviting me to the latter town last November for the estate's 50th anniversary celebrations.
Rather than exhaust a reader with tasting notes of the dozens of vintages we sampled, I thought I'd just relay my own experiences with the estate's wines, in the hopes that by doing so I'll communicate something about their unique place within the pantheons of Italian wine, Abruzzese wine, and, nowadays, natural wine.
04 May 2015
On the surface, not much differentiates Pierre Gagnaire-trained chef Atsushi Tanaka's Restaurant A.T. from most staid Left Bank fine-dining. Its presentation is in thrall to Le Guide Michelin, from the boardroom lighting right down to the weighty, over-designed furniture. The format of Tanaka's 95€ tasting menu is in keeping with the exquisite tastes of a previous generation of diners.
But Tanaka has struck out on his own in two quietly revolutionary ways. Firstly, with his "wine-selector" Lulie Kaori Tanaka, he has embraced natural wine wholeheartedly, breaking ground not just for his otherwise arch-conservative restaurant style but also for his neighborhood. (Restaurant A.T.'s semi-anonymous storefront sits quietly in the shadow of La Tour d'Argent.)
More recently, Tanaka has, in one bold stroke, up-ended his concept by hiring explosively amusing sommelier David Benichou (ex-Ten Bells, ex-Vivant Table) to run an incongruously fun natural wine bar in his restaurant's heretofore underused cellar space. One effect has been to re-orient late-night drinking for the 5ème arrondissement, which hasn't had a decent watering hole since Curio Parlour closed a few years ago. But, more importantly, the opening of Bar à Vins A.T. demonstrates the newfound sense of freedom with which its owner and its habitués - a certain circle of influential young Japanese chefs - are changing their adoptive city.