Our Authors

Maryse Chevriere

My career in wine began in 2012 when I started working as a proud Terroirist at Paul Grieco's seminal NYC wine bars and discovered the meaning of 'good juice'. Two years and a whole lot of riesling later, I hopped on a plane to work the harvest at Domaine Binner in Alsace where I spent three glorious months learning about natural wine and eating as many botrytis-infected berries as possible.

Currently residing in SF, working as a somm at Dominque Crenn's latest venture, Petit Crenn.

P.S. I turn somm speak into cartoons @freshcutgardenhose on Instagram.

Location: San Francisco, CA
Favorite foods: Fajitas, foie, dilly beans, lobster rolls, oysters, chocolate, cheese, charcuterie, and bourbon.
Last bite on earth: Lobster Roll and shoestring fries from Pearl Oyster Bar in NYC.

Comments

@RobynB I found all of these in N. California (SF), but I would recommend always recommend wine-searcher as a good resource. Their importers could also be helpful in at least finding out where they're stocked-- happy to try and help if there's a specific one you're interested in!

@J. Kenji Lopez-Alt I agree that generally speaking Lambcrusco fizz dissipates quickly. These all had nice carbonation upon opening but it didn't sustain for nearly as long as champagne-method bubbly, by day 2 they were definitely on the flatter side. My impression is that it's a stylistic thing, but need to inquire further.

Our Authors

Maryse Chevriere

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Comments

Embrace the Fizz: 6 Lambruscos Worth Drinking Right Now

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