Hi Wine Friend —
It’s been a little quiet on social media for both Barrel Dork and Flipturn Cellars lately, as January tends to bring a slower pace for wine lovers. With many people practicing Dry January—or just cutting back after the holiday season—I’ve found myself scaling back too. While I’m not fully embracing Dry January, I’ve been enjoying a “damp January,” limiting my wine indulgences to dinners and events (and keeping things dry at home).
That said, I’m excited to dive back into all things wine in February! These past few weeks of downtime have been the perfect chance to focus on building some fun new offerings for the Barrel Dork community—so stay tuned for exciting updates coming your way soon.
In the meantime, I had the honor of being the featured winemaker at last night’s wine dinner at Campana, my favorite local Italian restaurant (recently crowned the No. 1 Best Pasta Restaurant in Portland by The Oregonian).
Their sold-out, 4-course Italian feast was paired with Flipturn wines, and it was such a joy to share my wines with a room full of wonderful people. It was the perfect way to cap off January and left me feeling inspired for what’s to come.
Cheers,
Sip Smarter: Your Weekly Wine Lesson
Your Questions Answered—What’s in Your Wine?
One of my favorite parts of the Barrel Dork community is hearing from you! This week, a wine lover reached out to ask:
"I'm wondering if there's any way to know if wines have been made with additives like coloring agents, etc. I've been trying more natural wines, but I don't always like the taste. I'd love to know if small wineries are less likely to add chemicals to their wines, or if European, South American, or African wines are less chemically enhanced. Any info on what gets added to wine and how to find that out from the label (if possible) would be great."
Such a great question. Transparency in winemaking is so important, and I love equipping you with the tools to make wine choices that fit your values, preferences, and lifestyle.
Here’s my take:
Wines can legally include a variety of additives, from coloring agents like Mega Purple to preservatives like sulfites and fining agents (egg whites or bentonite clay). Some wines even include sugar, acid, or tannin adjustments to balance flavors. Unfortunately, wine labels in most countries don’t require full ingredient lists, so it’s tough to know exactly what’s inside.
Small wineries/producers are not necessarily more natural or minimal in their winemaking, but many small producers are committed to keeping things as pure as possible (minimal intervention, natural, organic, or biodynamic practices). They often skip colorings, chemical stabilizers, or flavor enhancers. That said, not all natural wines are created equal, so tasting around to find styles you like is key.
European wines, especially those from regions with strict quality laws like France’s AOC system or Italy's DOC system tend to lean more natural, although that’s not a blanket rule. Look for "Appellation d’origine contrôlée" on French labels and "DOC" or "DOCG" on Italian bottles. Similarly, many small producers in South America and parts of Africa focus on minimal additives, especially when tied to regenerative farming or traditional winemaking methods.
How to Find Additive-Free Wines — Look for these clues:
- Certifications: Labels like "organic," "biodynamic," or “no sulfites added” can signal fewer additives.
- Producer Transparency: Many small wineries share their practices on their websites or labels.
- Wine Shops: Chat with your local wine store staff—they’re often full of insider info on natural and low-intervention producers. I also find that shopping at small wine shops versus grocery stores and supermarkets/super chains will get you better quality wines with fewer additives
I get your challenge with natural wines—some can taste quite funky! A good middle ground might be small, organic producers making “clean” wines that aren’t full-on natural but skip the industrial additives.
Your Turn: I’d love to hear your wine questions—just hit reply and fire away! I try and respond to every message, and love chatting with wine friends.
Vine To Glass
Discover This Week’s Wine Gem — 2020 di Lenardo ‘Pass The Cookies!’
At last night's Campana X Flipturn dinner, we paired this gem with the final course: a Buttermilk Panna Cotta with Blood Orange and Pistachio. The 2020 di Lenardo 'Pass The Cookies!' from Friuli-Venezia Giulia, Italy, was a perfect match, thanks to its buttery texture and vanilla and honey notes complementing the dessert’s creamy and tangy elements.
Friuli-Venezia Giulia is renowned for its crisp, aromatic whites and innovative winemaking. This wine, crafted with 80% Verduzzo Friulano and 20% Riesling, is hand-harvested early to preserve acidity, then air-dried for three months to concentrate sugars. Its deep golden hue and dried fruit, citrus, caramel, and acacia flavors offer a balanced sweetness with an underlying tannic structure.
Pairing ideas? It's called ‘Pass The Cookies!’ for a good reason: It goes excellent with desserts! Beyond desserts, it’s lovely with blue and salty washed rind cheeses like Gruyère, or even as an aperitif or with antipasti.
Palate Passport - Creators You'll Love
The Unemployed Wine Guy
This week has been a crazy one, so I wanted to share some lighthearted fun from sommelier and internet personality Prescott Vanmeyer III, also known as the "Unemployed Wine Guy."
His hilarious YouTube and Instagram videos cover everything from home brewing to Malört mixology, bringing humor and curiosity to the world of wine, beer, and spirits. If you’re looking for an entertaining escape, check out his videos here.
Cork Report
This Week’s Wine News Roundup
- The 2025 Restaurant and Chef Award semifinalists for the James Beard Awards®
- How the L.A. Wildfires Have Impacted the Wine Community (Including industry relief efforts)
- Dogs could help winemakers combat pests and spot vine diseases
