Latest news with #naturalwine
Condé Nast Traveler
22-07-2025
- Entertainment
- Condé Nast Traveler
Palm Springs Woodworking Artist Aleksandra Zee Shares Her Favorite Spots in the High Desert
MÁS O MENOS in Joshua Tree tops Zee's list for coffee and natural wine. 'It's a beautiful space that reflects the soul of the desert,' she says. 'I'm here at least three times a week for the best live music and pop-ups.' She loves catching the collaboration pop-ups between Friendo Burger and I Fall to Pizzas there during golden hour. Another favorite is Kitchen in the Desert in 29 Palms, a Caribbean-inspired restaurant which she calls 'soulful and lush,' where 'the vibe is always on point.' Her go-to orders are the Brussels sprouts and the jerk chicken. La Copine in Yucca Valley is a must for what she describes as exquisite, upscale, California cuisine. The menus here are seasonal, but at the moment, she is enjoying their mushroom toast, shrimp roll, and gem wedge salad. Additionally, the Tiny Pony Tavern, with its karaoke nights and local crowd, is 'always a good time.' Kitchen in the Desert's jerk chicken, branzino, and brussels sprouts Fran Tamse/Kitchen in the Desert For a true desert night out, she heads to The Copper Room, a retro lounge overlooking the old airport in Yucca Valley. 'It's got a cool vibe, great cocktails, and a really fun menu.' Nearby, the Red Dog Saloon in Pioneertown serves Mexican food and feels like 'a family-friendly Western saloon with live music.' For visitors seeking art and community, Zee loves choreographer Ryan Heffington's DESERTRADE artist residency, which features rotating exhibitions in 29 Palms. If visiting in October, she recommends HWY 62 Art Tours. She's not only a fan but also a participating artist in the upcoming event, where over 200 artists open their studios to visitors and buyers. "It's one of my favorite things I've ever participated in, and I look forward to taking part for many years." Another must-visit is the Joshua Tree Outdoor Museum, an altar to the late, high-desert artist Noah Purifoy, famed for creating art out of found debris. How she connects with nature 'Living out here feels sacred, not just for my inner peace, but for my creative well-being,' says Zee. She loves the otherworldly Integratron in Landers, where she goes for sound baths. 'As a woodworker, what blows me away is that there's not one screw or nail holding it together, which plays into the acoustics.' She considers it one of the most magical things to do in the desert. When she's not in her studio, she's often hiking around the massive boulders in her neighborhood in Indian Cove, Joshua Tree National Park. 'Watching the sunrise or sunset as the boulders turn pink, you can't deny the force of nature here. There are endless trails and boulders to scale. I feel like every time we venture into the park, we find a new spot to explore.' The half-mile Indian Cove nature trail is a popular hiking trail, surrounded by ancient monzogranite rock towers that draw rock climbers. In spring and fall, you might spot desert tortoises, a variety of birds like the shy LeConte's thrasher, and colorful wildflower blooms scattered among Mojave yuccas and desert shrubs.
Condé Nast Traveler
16-07-2025
- Entertainment
- Condé Nast Traveler
Bar Bandini — Bar Review
First impression? Imagine hanging out in the living room of that friend who somehow always has the most interesting wine collection. That's the vibe. The LA space embraces the neighborhood's creative energy while maintaining focus on what's in the glass. How's the crowd? Echo Park creatives and natural wine enthusiasts create a crowd that's both curious and knowledgeable. You'll find first-time natural wine drinkers alongside sommeliers, all learning together. How are the drinks? The list changes often based on what's exciting and available, with staff who can guide you through unfamiliar territory with enthusiasm rather than pretension. These are natural wines—on tap and in bottle—with personality, served by people who promote curiosity and community. If there's food, is it worth ordering something to eat? The food options change frequently but lean towards tasty things you eat with your hands, like tacos and pizza. Did the staff do you right? The team brings genuine passion for natural wine. Wrap it up: what are we coming here for? You're here for an atmosphere with wine club vibes where everyone's invited.
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Travel + Leisure
12-07-2025
- Travel + Leisure
Denmark's Laid-back Northern Coast Has 19-hour Summer Days and a Quaint Surf Town Called 'Cold Hawaii'
Summertime in Denmark is like nowhere else. With the sunset pushed back past 10 p.m., there's plenty of time to pedal around on a bike, drink natural wine on the waterfront between swims, and take in the effortless cool and always joyous vibes of the country. On a recent trip to a rugged and wild stretch of the country known as the Jutland, I found that summertime buzz is taken to the next level in these parts. This string of fishing towns in northwest Denmark has become an unlikely surfer hub in recent years—and more than just good waves have washed up on the area's shore. After a week traversing the area, I found the last wild flat oysters in all of Europe, ambitious tasting menus, hygge-packed boutique hotels, and a million reasons to venture into the untouched natural spoils of this region and get lost for a little while. Surfers wait to catching waves in the cold waters of Klitmoller and Hanstholm. FynnAalborg, Denmark's fourth-largest city, makes a convenient getaway to the country's northern coast. You might opt to explore the art museums and walkable waterfront in this compact city for a day or two to see why Travel + Leisure named it one of the best places to go in 2024. But after landing, our crew found the promise of crashing waves irresistible, so we piled in our van and headed straight to the coast on a 90-minute drive. Denmark is an unlikely surfing destination. But this region—nicknamed 'Cold Hawaii'—sits at a high latitude that allows it to usher in epic swells as storms pass through the north. Surfers began whispering about the good surf brought on by the area's sometimes harsh weather in recent years. Red Bull heard the scuttlebutt and recently hosted its premier King of the Air qualifier event near Klitmøller, and the area is currently gearing up to host the World Championships for windsurfing. We landed on a gloomy day, but even through the misty coastal air, I immediately spotted the bobbing heads of surfers sitting just past the break as the wind whipped the coast. Where warmer weather surf towns have beach bars and seafood shacks, cozy coffee shops and sauna clubs line the beach in Klitmøller. I opted to take in the tranquility of the gray skies with a coffee, but you could zip up a wetsuit and grab a board courtesy of Cold Hawaii Surf Camp and dive right in, wasting no time. One of the Sauna Clubs along the beaches in Klitmoller. Liz Provencher/Travel + Leisure Chilly summer days aren't uncommon in these parts—which makes sense considering the Jutland shares latitude lines with Alaska. So even on summer days, a long day in the water should end with a cozy meal. I found just that only a short drive down the coast at Hanstholm Madbar, which has a dining room lined with large windows that look out onto the vast grasslands. Walking up to the restaurant, I passed bushes of sea buckthorn (tart orange berries that grow wildly in this region) and shaggy brown cows. The serene setting is the perfect place to dig into steamy pots of mussels and specials that change with the seasons. All of the towns along this stretch of coast are teeny—some have just over 1,000 residents. But word of premier surfing and an opportunity to unplug has brought more and more visitors and a slew of new hotels. Owned by a world-famous chef, the 36-room property at Svinkløv Badehotel guarantees excellent dining and a cottage-like atmosphere, and a popular Danish design brand, Vipp, recently opened a three-bedroom guesthouse that allows guests to immerse themselves in the nature and solitude of the area. The next morning, I admittedly hit snooze to sleep off a long travel day. Those who were up bright and early headed to the country's largest seafood auction in Hanstholm, where fresh catches from the North Sea are sold in a lively atmosphere on weekdays. The rest of day two should be spent among the waves, but make time to visit Hanstholm Lighthouse. Once the oldest and most powerful lighthouse in all of Denmark, the space also hosts a summertime pop-up called Østlængen with pizza, traditional Danish plates of sourdough and cheese, and birkes , a local baked good that features flaky, croissant-like layers filled with marzipan. Thy National Park (nationalpark Thy) in the morning sunrise. jonathanfilskov-photography/Getty Images I started the day by driving about 20 minutes inland to Thy National Park. Ninety-four square miles of protected land is packed with sand dunes and bird-filled wetlands ripe for exploring. Climb to the top of Lodbjerg Lighthouse for sweeping views of the rugged coastline or spot red deer and rare birds in the country's largest wildlife reserve. On the edge of the national park, Thy Whisky is run by eighth-generation farmers who respect the land and turn it into some solid single malts. The owners took me through rolling hills of barley, rye, and wheat and all of the distillery spaces before filling up glasses of four different whiskies for a taste. The single-estate distillery also offers quicker drop-in tastings, but it's worth penciling in some extra time for the tour to fully appreciate these terroir-driven pours. After driving about 25 minutes further down the coast, I settled down for a mind-blowing meal at Restaurant Tri, which sits in a tiny coastal town with less than 200 people. The restaurant is chef Nicolas Min Jørgensen's ode to regional flavors achieved by expert sourcing and a palpable love for the area. When I was there, a local farmer had just dropped by with a bounty of fresh produce and Jørgensen was upstairs drying mushrooms from a recent foraging trip—no wonder the Michelin Guide has awarded this spot both a standard star and a special green star award for sustainability. After a long night, tuck into Vorupør Badehotel. The seven-room property sits right on the ocean and oversized windows ensure you can take in all the views. Going oystering in Mors. Liz Provencher/Travel + Leisure Oysters are another draw of the region, so my final day was spent pulling on waders and getting out into the fjord between the island of Mors and the mainland. The area's Danish Shellfish Center is dedicated to researching and sustaining some of Europe's last remaining wild oysters. The team offers a two-hour experience that starts with a lesson on the area's flat oysters before it's time to pull on slick rubber waders and get out on the water. Equipped with a waterproof outfit, a net attached to a long bamboo pole, and a bucket to hold my catch, I walked down to the water to give it a go. After about 45 minutes of scouring the floor of the fjord, I only had an oyster or two to show for my efforts. But even on unlucky days, the team has plenty of fresh oysters to shuck while you toast some sparkling wine to a hard day's work. A dish from Limfjordens Hus. Liz Provencher/Travel + Leisure For even more seafood, have lunch at Limfjordens Hus nestled in Glyngøre Havn. If you have room for even more oyster-infused fare, walk over to Danish Oyster Bar to try a local beer that's brewed with oyster shells resulting in a delightfully briny pour that can be enjoyed overlooking the water. We then checked into the Tambohus Inn for our last night in the Jutland. The accommodations are homey and simple, but its location along the fjord is prized. Before packing up for the airport, be sure to cross the street to enjoy the inn's sauna and chilly plunge into the fjord to do as the locals do—it's the only way to cap off this epic trip.
Irish Times
22-06-2025
- Health
- Irish Times
What is clean wine and will it help me avoid a hangover?
I sometimes hear friends talk about clean wine . What is it, and is it any good? In reality, there is no such thing as clean wine. It is a phrase used by producers and marketers to appeal to a generation of consumers who want to consume pure products. But all wine contains alcohol, which is a drug, and therefore cannot really be called clean. There is more to wine than fermented grape juice. The European Union permits more than 60 different additives and treatments. These are harmless and usually removed before the wine is bottled. The most common is sulphur, a preservative that has been used since Roman times. Some producers add rectified grape must to sweeten their wines. If a wine is organic, it will be made from grapes grown without the use of synthetic herbicides, fertilisers, fungicides or pesticides. Copper sulphate sprays are permitted. Organic growers use less sulphur, but they are allowed to use yeast nutrients and fining agents. Biodynamic wine is made by similar but stricter regulations. If a wine is organic or biodynamic, it will have a logo on the back label. There is no legal definition of natural wine, but it is usually used to describe wine made in an environmentally friendly way, vinified with as few additives as possible. READ MORE Looking at claims made by 'clean' wine producers, it is worth remembering that most wine is low in carbohydrates and sugar, although the sweeter the wine, the more carbohydrates it will contain. Wine is gluten-free unless certain fining agents have been used. There has been much research into sulphur and histamines, and so far, the evidence shows that hangovers are caused by drinking excess alcohol. Since last year, all wines must contain a list of ingredients and nutritional information either on the back label or by a URL or QR code. This includes allergens and intolerances. If you want to drink 'cleaner' wine, I would suggest buying wines with an organic, biodynamic or sustainable certification on the back label.
The Independent
08-06-2025
- Climate
- The Independent
Chilling red wine actually makes it taste better (yes, really)
Do you remember the summer of 2018? I do. I sweated – a lot! It didn't seem to rain for weeks on end. Just day after day of unending sunshine. At the time, I owned a wine shop and bar in an arch under a railway track on a dead-end street in east London. Receiving deliveries of cases of wine in that heat was not fun. I couldn't keep up with people's insatiable desire for chilled rosé and white, but so many red lovers felt left out. So I started serving red wine in the way I love to drink them: chilled. Now, of course, I'm not for a moment suggesting that my little paradise of wine was responsible for the trend of chilled reds we're encountering today. I was merely emulating what I'd experienced in the bars and restaurants on Le Continent. If you've ever been in a hot country and ordered a red wine, you might find it takes on an almost soup-like consistency. It seems to become denser, heavier and jammier, and isn't particularly appealing. While many reds love to give you that enveloping feeling, it's not something you necessarily want in 35-degree heat, thank you very much. But in countries across continental Europe, they'll be served from bottles glistening with the beads of condensation, pouring the promise of freshness into your glass. And I love to see that this trend has gone mainstream. When the large supermarkets are stocking wines with the specific goal of being served chilled, you know something has hit the big time. Why should chilled reds be the preserve of natural wine bars and Parisienne bistros? In general, we tend to serve red wine way too warm anyway. The commonly suggested temperature is 'room temperature', which is recommended as being between 16 and 18 degrees. Somehow, this idea that 'room temperature' falls around those two numbers is as dated as the aristocratic classes who likely decreed it. Sixteen degrees was probably achievable in their draughty, poorly-insulated country piles – it definitely isn't in our stuffy, central-heated homes. But why do we even chill wines in the first place, whatever their colour? If you've ever tried a warm white wine, it might deliver a lot when you're smelling it, but when it comes to actually drinking it, it tastes muted, flat, lacking any real sense of definition and is flabby and dull. The process of chilling wine actually enhances the acidity and aromatic compounds, bringing your glass to life and delivering far more pleasure. It's like the wine's standing up and paying attention. Of course, not all reds are suited for time in the fridge. I would avoid overly chilling big, heavy reds with high tannins, such as cabernet sauvignon or malbec – the cooler temperatures can highlight an astringent note. Instead, look to the lighter grapes with good acidity and light tannins that are naturally bright and juicy. Grape varieties such as pinot noir, gamay, youthful grenache, frappato from Sicily, zweigelt and xinomavro are all happy fridge-dwellers. And always remember: when it comes to wine, whatever the colour, it's easier to warm them up in the glass than cool them down in the bottle, so don't be too afraid of over-chilling them. Want to give it a try? Here's some affordable inspiration to chill down in the fridge for 20 minutes or so: The Interlude Pinot Noir, Australia, 2024 Available from Co-op, £8.65, 11 per cent ABV Don't over-complicate this uncomplicated wine. It's super simple. Think raspberries and a lick of cinnamon spice, and chill it down for an easy BBQ summer sipper. Le Chouchou Syrah, Gerard Bertrand, France, 2023 Available from Waitrose, £9.75 (RRP £12.75, on offer until 1/7/25), 11 per cent ABV I asked a French friend for a translation of 'chouchou', and she said it's a cute term for someone you like, such as a teacher's pet, or a cute friend. And this wine definitely has a cutesy character about it. A blend of grenache, syrah and cinsault, it's like a posy of pretty scented flowers, bright red cherries and an uplifting freshness – a gorgeous wine for a summer's day. Dangerously moreish, too. Xinomavro Jeunes Vignes, Thymiopoulos, Greece, 2022 Available from The Wine Society, £13.95, 13 per cent ABV Xinomavro reminds me of a cross between pinot noir and nebbiolo. It's an indigenous grape native to Greece, and, in its youthful flourish, is perfect slightly chilled. Delivering heaps of crushed raspberries, juicy dark plums, supported with aromas of wild thyme and rosemary, it has beautiful depth and real character. The lively acidity ties together this bright and energetic wine wonderfully. Lentsch Zweigelt, Burgenland, Austria, 2022 Available from Waitrose, £10, 12.5 per cent ABV An utterly charming expression of this Austrian grape that is perfect with a little chill. Think morello cherries, ripe plums, fresh raspberries and an earthy spice note too. It's brimming with vibrant fruit, and delivers a lot of wine for a tenner. Chateau Picoron Tattarrattat Rouge, France, 2023 Available nationwide, including Highbury Vintners, £22, 13.5 per cent ABV Merlot has lower tannins than its Bordeaux brother, cabernet sauvignon, and here, it's quite simply bursting with vitality and energy. This medium-bodied wine delivers a glassful of soft red plums, sour cherries, wild strawberries and brimming acidity. Made using carbonic maceration – a technique more commonly associated with Beaujolais – the grapes are placed in whole bunches into vats which are then sealed and filled with carbon dioxide to remove the oxygen. This means the grapes ferment within themselves, causing the skins to split and release their juices. Tannins and extraction of colour normally remain low, and what you're commonly left with is a gorgeous, soft and fruity wine. Lovely.
