A petite bottle shop in the cafe next door offers the entire esoteric list to take home. Main Line wine lists generally bank on bordeaux rather than cult-status bottles of blaufränkisch, but Teresa’s boasts page upon page of bottles rarely spotted in the Pennsylvania wine wilds. 1310 Frankford Avenue.įP is known for its all-vinyl soundtrack, excellent beer list and $5 burger, but in the past few years, the chalkboard menu has quietly begun to include glasses of Austrian skin-contact wines, fizzy pét-nats, and new-school reds from California - burger-friendly, of course. The result: a bottle selection and tight, rotating by-the-glass list that explore themes like quaffable reds and grower champagnes. Longtime devotees of natural practices will find a lot to love on the list at KQ, which is built around the offerings of importers who focus on natural, sustainable and biodynamic wines. (In fact, owner Jon Medlinsky is very committed to serving only natural and mostly local.) The rotation changes often, so there are always things to explore, including pours from Las Jaras, a wine collaboration from Philadelphia-area native, noted natural-wine booster and Master of None star Eric Wareheim. While Martha is known as a humble neighborhood joint, the bold, broad by-the-glass lineup says otherwise. 135 South 18th Street and 1737 Walnut Street. (The staff here knows its stuff, too, so this is the place to ask lots of questions.) Consider going to A.Kitchen on the first Wednesday of each month for the Cellar Raid 300-plus bottles are half-price. There are plenty of places to get great wine on the Square, but this duo were early natural-wine adapters. On Sundays, she hosts “Natural Perspectives” at the bar, pouring natural and biodynamic wines at approachable prices. Sommelier Etinosa Emokpae is known for creating approachable, low-intervention wine lists that encourage guests to learn more. (The latter will make you rethink what you knew about the ubiquitous red.) Consider ordering a bottle of Ross & Bee Maloof Wines out of Oregon it’s made by Vedge’s former beverage director. The vegetable-forward plates here are complemented by a wine menu that has natural picks from far-off places - think orange wines from the Canary Islands and merlots from Australia. 575 Horsham Road, Horsham, and 1442 Marlton Pike East, Cherry Hill. The bottles he sells are true gems the nicely priced Green Valley valdiguié and bubbly Day Wines pét-nat - an easy-drinking red from Broc Cellars - are worth the trip. When beloved Philly chef Josh Lawler booked it to the ’burbs, he traded up for a pair of standout wine lists. If the idea of ordering natural wine in a restaurant intimidates you, check out these five rules from Friday Saturday Sunday’s Etinosa Emokpae. Photograph by Jason Varney Restaurants & Bars with Natural Wine Here’s everything you need to know about natural wine around Philadelphia, and more. Because chances are you’ll like other wines from their portfolio, too. When you find a bottle that you like, turn it around and read the back of the label, so you can find the importer. And as wine importers who care became more prevalent, more people began to seek them out.Ĭome talk to us! Talk to other wine fans, and don’t be afraid to chat with people working in stores. These people know that natural wines taste better and are more interesting, and they care as much about a wine’s backstory as they do about taste. We have amazing wine buyers in restaurants and state stores, and even a few in Harrisburg. Why has this become a big thing in Philly? But when there’s less added sugar, hangovers aren’t nearly as bad. Generally, it’s less additives that mean less hangovers. With conventional winemaking, winemakers have a general idea of what they want their cab or merlot to taste like, but in natural winemaking, it’s more about the expression of those specific grapes from the area, climate, maker, soil, etc. Unlike conventional producers, natural winemakers aren’t purposely adding extra sugar to up alcohol levels and encourage the wine to ferment more quickly. Conventional winemakers harvest grapes with giant machines and ferment with purchased yeast. Natural wines are made like they were back in the day, with hand-harvested grapes and natural yeast. How’s that different from conventional wine? It’s a catch-all term for wines that are made without any chemical or technological interventions - meaning no additives like extra sugar or shelf stabilizers.
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