• back to the roots

    Since it’s fall and root vegetables are in season now, I thought I would take this time to finally, after a quiet year (of not updating much), get back to my roots. So here are two visuals of what I consider back to roots that stimulate me. Beet roots and Rosso del Contadino. Both come from the land and from nature. Both are natural.

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  • A quick tasting note: Si Vintners Sophie

    Dear blogger, I have to say that it’s nice to get emails from afar, but it’s even nicer when these emails state that the reason for their contact is due to this blog (yes, this very blog you are reading – for the first time in 3 months – yes, I know..). I also get emails from winemakers who would like me to taste their wine because they think that I might enjoy them.

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  • I just can’t get enough

    No, not the song (even though my wheels are spinning now). I just can’t get enough.. of Brignot. The wine maker who now lives in Japan but in a previous life made grapes ferment into masterpieces in the Jura (and in other places in France, although his Jura wines are the (best) shit). He’s not a dinosaur, but his wines are legendary, rare and gigantic on an emotional level.

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  • Instagram quick post

    On the nose mature yellow apples, panettone, flowers, salt, camomile and hints if honey and walnuts. On the palate it’s bone dry with clover honey, wa ...

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  • Instagram quick post

    Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences. Joseph has a special place ...

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  • Instagram quick post

    Vinosseur is the company name of sommelier Joseph R. Di Blasi. Vinosseur.com is his web page where he writes about wine, food, restaurants and other gastronomic experiences. Joseph has a special place ...

    vinosseur- 1 readers -
  • Instagram quick post

    Happy birthday Frank Cornelissen! The Munjebel Rosso 10 Anni – 10 wonderful years that can only be celebrated with this pure Nerello Mascalese, and nothing more or less. One of your best Efforts t ...

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  • You’ve come a long way

    Believe it or not, when I tell people that I’m from California I feel embarrassed. Especially when people know i focus on natural, and California wines are often far from that. And I have always found that odd, especially when I was wolfing down organic food way before the rest of the world. For as far back as i can remember we (I) have been eating organic food in California, ...

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  • A (very quick) tasting note: 2005 Jérôme Saurigny S – A Chenin Surmûris

    I remember when I first met Jérôme Saurigny back in 2009 when I was visiting Patrick Desplats (Griottes). Patrick took us to meet his friend Jérôme and taste his wines. I still remember being blown away by his (dry) Sauvignon Blanc. A Sauvignon like none I can remember tasting before. Just ripe, juicy fruit without the “off” aromas we are familiar with in a Sauvignon.

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  • Once upon a time

    I want to tell you a true story about wine and how it’s made. I went to visit a winemaker in Piemonte last year, a producer I respect tremendously and whose wine I often use as the benchmark against other wines from the same grape and same area. The wines are not complicated. They are simple and I like them that way. We sat down to taste, as is the normal routine when visiting a winemaker.

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