"ÀNIMA NEGRA ÀN/2 2013 invokes wild fruits and flowers, with a hint of far-off campfire. It’s an intense red but not an overwhelming one. Try it with roasted vegetables, rich pastas, seafood, or dishes featuring an abundance of fresh herbs. Ànima Negra makes a priority of natural farming. Vines are dry-farmed and not fertilized, and chemical insecticides and herbicides are avoided. Indigenous yeasts are used for almost all fermentation."
“BARONE PIZZINI Animante NV is a sparkler that manages to be fresh, clean, and complex. Set it alongside bisques, creamy dishes, salads with rich dressings, and desserts such as cobblers. The winery practices biodynamic, organic, and sustainable methods, sustaining fertility in the soil and using natural elements to control parasites.”
“BODEGAS ENRIQUE MENDOZA Las Quebradas Monastrell 2010 comes from the Alicante region of Spain. With umami, smoke, dark stone fruits, warm winter spices, and vanilla, it’s a velvety, conversation-friendly red wine that gets along with anything from stir-fried vegetables to whatever’s on the grill. Natural farming is the rule here, as is the use of indigenous yeasts. Insecticides, herbicides like Roundup, and fertilizers are avoided; biodynamic methods keep the land and the vines at their best. ‘Monastrell, to me, is black raspberries,’ says Adam Seger, an advanced sommelier in Chicago. ‘Those organic Monastrells are just stunning.’
“Has notes of apricots and peaches, with enough bright acidity to keep things interesting. It’ll dance well with salads, fish, and Asian seasonings, but you can pour it before or after a meal, for whetting chats and appetites or settling the evening.”