LIVING WINES WEEK! CELEBRATE & KEEP NATURAL WINE ALIVE!
We cordially invite you to a full week of free tastings that illustrate what we do here at Thirst. It starts tomorrow, Saturday March 1st at 5pm, with a class in which we'll pour pure, energetic wines that taste of the places they come from. We've also invited similar-minded friends in the wine world to pour wines they represent (see schedule below).
Come see and taste for yourself. They're wines made with care in the vineyard by individuals who farm organically and/or biodynamically and who naturally ferment their wines with nothing added or taken away except, perhaps, a homeopathic dose of sulfur. These are the opposite of mass-produced wines that are commonly made with potentially hundreds of different additives and chemicals and often engineered with lab yeasts. We want to demonstrate the difference. Our goal is to bring you wines that are alive and give pleasure.
Saturday, 3/1, 5-7pm: Launch with Staff and A Thirst Merchant Selection or few
Sunday, 3/2 5-7pm: Byron Bates, Goatboy Selections
Monday, 3/3, 6-8pm: Kreso Petrekovic, Zev Rovine Selections
Tuesday, 3/4, 6-8pm: Maya Pedersen, Louis/Dressner Selections
Wednesday, 3/5, 6-8pm: Steven Plant, David Bowler Wine
Thursday, 3/6, 6-8pm: Chris Terrell, Terrell Wines
Friday, 3/7, 6-8pm: FINALE! (with a couple of surprises)
Tyler on why he likes working
at our shop:
We sell the type of wine I like to drink.
There is no shortage of descriptors for the bottles which line our shelves, each suggesting a unifying theme for a wild, nuanced world of wine. At the end of the day, what matters is that the glass we fill contains a living, honest liquid which was extracted from the ground with both consideration and trust. I don't know if there's truly a word for that. To be honest, I'm not sure there needs to be.
The kinds of wine we sell - and, in turn, I drink - are the kinds of wine which interrupt a thought. They create a pause in conversation, they confront us, and we're forced to react. "How is this just grape juice?" We pour these wines, we take a sip, and then we look at the glass. "This is so freaking good."
Of course, there's a lot more to it. Through our tastings this week, I hope that we can create a discussion about what exactly that is. We can talk about soil and sulfur and governmental regulations and fermentation and packaging and grapes and all of that. That stuff is really important. Until then, we can keep things simple.
I'm proud to sell wine which aren't afraid to make a statement. There is an energy in these bottles, and I have yet to find the right word for it. For now, I'll settle with "ours."