The Wine Company

Defining Sustainable, Organic, and Biodynamic wines

Want to start a fight in a tasting room? Ready to see some Riedel get winged across a table at a great restaurant? Do you want to hear a sommelier pontificate endlessly on a subject other than how the bottle of Chambertin you just bought is holding up? Just say this:

Wine for Thanksgiving 2012: What we are enjoying

When you have a warehouse with literally thousands of wines to choose from, what do we pick to have with the most American of holidays? We polled our staff and the results are below. From all of us at The Wine Company, to all our loyal wine drinking friends and family,

Tasting the 2012 Nouveau right off the truck

We've been writing quite a bit about Beaujolais, especially our new Cru Beaujolais that have recently arrived in Minnesota, but we can't ignore what's happening tomorrow. Thursday November 15th is the official release day for the 2012 Beaujolais Nouveau. Nouveau gets panned and criticized in parts of the wine world, and

“Possibly the single greatest dry red wine value in the world” – Robert Parker on Borsao

The wines of Bodegas Borsao are legendary values. Often made with a base of Grenache from old, dry farmed, head pruned vines they have consistently over-delivered for the price. Could they get any better? It looks like the 2011 vintage has. The new issue of The Wine Advocate arrived and we

Bird Dogging for Beaujolais

How does a tiny family owned winery in the middle of France end up having their wonderful wines shipped around the world directly to Minnesota? Here is a video outlining how we seek out, taste, and import some of our gems at The Wine Company. Our latest finds are three new

Beaujolais: the top 5 things you need to know

November is upon us, and soon the tsunami of wine known as Beaujolais Nouveau will hit the American shores (we represent the fine selection from Joseph Drouhin -- please seek it out!). As many of you know (or maybe you don't?), there is far more to Beaujolais than just the November

Wine experiments: Decanting

At The Wine Company, we like to challenge assumptions. We've done tons of experiments over the years including stemware comparisons, biodynamic and organic blind tastings, temperature control (you don't want to "shock" a white wine by tossing it in ice), and more. But one experiment we haven't done is decanting
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