I had retreated from the blogosphere. I am now rested, returned and inspired to write accounts of noshing and imbibing. I’m late in reporting on so much: J&F tasting in March, David Bowler tasting in April, the more recent Louis/Dressner tasting and my own personal encounters of deliciousness.

I shall work my way backwards and begin with a lovely little sparkling red gamay acquired from Wine Therapy on Elizabeth Street. I’d spied Emile Heredia’s Boisson Rouge at wine bars in Paris so I was excited to see the pet nat here. From what I gather not much of it makes it to the US. Maybe Wine Therapy got it all, and he only had 5 bottles left of the stuff when I went in. Make that four now.

It’s another cap-closure, witty-labeled, VdT, unfiltered wine. The sparkling is from a second fermentation in the bottle. Jean-Baptiste (the owner) thinks it might be the methode ancestrale. It fizzes up a gorgous pink froth when poured, has a grapey-sweetness to it, is moderate in alcohol (12%) and is a vin de soif all the way. Just as well because last night’s 80+ degrees called for it.

And this wine has more sediment than I’ve ever seen in a bubbly (think vintage port levels).