These include what might be termed “process controls&# such as organic and biodynamic farming, favoring indigenous yeasts over commercial strains, as well as the rise of “no sulfur&# wines. John Gilman, author of the newsletter The View from the Cellar , joins us again for a Q&A. Natural wines are growing in popularity. MORE >>

Emilion September 04, 2008 I was deep in a New York City-sized meltdown after realizing I booked into a St. found out was that he had been selling printing machines before he took over his fathers almost 2 hectares, and converted it to Chateau Meylet instead of selling the grapes off--always organically farmed--to the coop. MORE >>

He took the estate in a new direction, eventually going entirely organic as of 2000. This wine is not blanketing the shelves, but it's pretty easy to find in and around New York. This is a wine worth buying many bottles of, if you have the space. Not an overly extracted wine, not very broad. MORE >>

Bouchard is an infant of a Champagne house, created in 2000 and located in the Côte des Bar, the southern part of Champagne where the climate resembles that of Burgundy, and where Pinot Noir is the most common grape. Bouchard makes two wines that I've seen in New York. I'm so glad we did - we both loved it. MORE >>