Heavy Rotation: In Heat with Donna Summer 🪩
Very hot and sweaty and sticky. Sort of feels like a disco outside. We're leaning in!
What We’re Listening To:
Boston’s coolest gal changed the popular music landscape and we’re in the season of celebration. This is our playlist used for the Donna Summer Summer Party a year ago and we’re still dancing to it. Shuffle it up for maximum sexy fun and enjoy!
What We’re Doing:
Helping you, of course! We’re opening up the Unruly chat to answer all of your burning wine and food questions on Monday. What wine should you bring to your parents house? What’s the perfect pairing for your taco night? Which glass goes perfectly with your nightly Love Island binge? Drop your inquiries in the chat and we’ll be rolling with answers all day.
What We’re Reading:
A conversation that we should always be having is how the sausage gets made. For a lot of wine consumers, there seems to be a veil covering up the process of wine production and economics. It’s incredibly important for us to be aware of the labor, money and sacrifice that goes in making wine. Following in the theme of hard truths about the biz (read 5-ish Questions with Isabella Moreno of Isa Wines), check out Jonathan Kemp’s feature for Swurl Media below.
How Small Growers Make The Most Personal Wines
What We’re Eating:
Anything Julia Turshen tells us to eat. This week it’s an easy, breezy meatball.
What We’re Doing For Bastille Day:
Come by Rebel Rebel to celebrate Bastille Day with us! We’re serving up a board full of our favorite French wines and slinging Jambon Beurre sammies. The folks at Maille will also be in attendance with mustards galore and cornichons. 🥖🧀


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