A Spring Sale (ends @ midnight)
10% off for sunshine
Hi all!
Wow. The sun.
She’s back! And good god did I miss her.
I had a free wine school planned for this evening at Wild Child, but I’m feeling a little under the weather, so I’m offering 10% off in-store AND online today instead. Just use code SPRING on our online shop, or come by the store today and say you saw the discount in this newsletter. We have some new arrivals that I’m really excited about, so don’t miss out! A few of those include:
CHOCOLATE.
Highly anticipated, single-origin, bean-to-bar chocolate from Casa Bosques. Sourcing chocolate that’s made to our standards for agriculture and production is really tough. (Our friends at the Fine Cacao and Chocolate Institute do exceptional work studying and educating the industry about the ethical challenges of sustainable chocolate production. I highly recommend following their work and attending their seminars, lectures, and events.)
So I’m happy to have found Casa Bosques, focused on making chocolate from heirloom organic cacao beans with minimal processing. They also do creative collaborations with folks at the intersection of art and food (like our pals at apartamento), which is very much the vibe around here. We have several bars in stock, including their apartamento collaboration—made with toasted buckwheat and 72% pure Criollo cacao—and the Canyon Coffee collab shown above.
I like my chocolate to come from a secret garden, don’t you?
WINE
Obviously. A few highlights:
2023 Marmenio Rkatsiteli, Republic of Georgia
This is a favorite, year in and year out. An approachable introduction to Georgian qvevri wines, it’s pithy and structured but gentle, too. Appropriately sunshine-y but still has one foot in winter. Pair it with a light jacket and a hot sandwich.
I’m too lazy to build a home bar, so I rely on vermouths and quinas and things of this ilk to cosplay during cocktail hour. Byrrh is a mouthful of raspberries, and I love it on the rocks with a slice of orange. I just posted a class about the geopolitical history of vermouth, if you’re into that sort of (hyper-specific) thing. I am.
2020 Domaine de la Renardière Crémant du Jura
Ugh. I love this wine. So much. A Champagne alternative that leaves nothing on the table. A lot of the wines we work with have these wild and extraordinary stories that contribute to their intrigue, which is very cool and fun. It’s even more satisfying to me, though, when a wine is just inarguably perfect. This is one of those wines. Exceptional winemaking, precision and focus—and that’s all it needs to be one of my favorites right now.
BOOKS
We have many, but we recently received new editions of both Party Studies Vol 2, from Errant Bodies Press, and Cake Zine: Daily Bread (which my lapsed Catholic brain is still struggling to touch without being transported back to nauseous mornings on a kneeler inhaling 19 different kinds of perfume). They are both very good.
That’s all for today! I’ll be back tomorrow with some thoughts about wine and climate change, as well as some spotlights on Rebel Rebel and Dear Annie (which got short shrift this time).
XOXO,
Lauren