We are currently take-out only. Takeout from 4-8 Fri/Sat, pre-orders begin Thursdays at noon. Bottle shop open for in-store pickup 12p-8p Wed & Thurs, online ordering available all the time, for pickup Tues-Sat.

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What Nature has given to the vineyard, the grape n What Nature has given to the vineyard, the grape now gives to the wine, says Paolo Vodopivec, who works exclusively with the obscure local grape Vitovska, organically farming 6ha of it on Carso plateau on the border of Italy and Slovenia. He has dedicated his life to the expression of this singular varietal, believing in its intrinsic power to represent the Carso. It’s a challenging grape to grow, between the hard, limestone soil, bitter cold winters, and whipping wind of the Adriatic Sea. Large scale producers don’t even bother attempting to do anything with it, so we owe the efforts of producers like Paolo for allowing us to experience it.

Paolo was born in a peasant family and proud of it, he said in our email exchange. His family ran a company that was a variety of things, including vineyard land, stables, and horticulture, and Paolo assisted with the work since childhood. He was most passionate about the vineyards, which led him to oenology school as a young man, assisting his father on the side. Paolo says that he never had any doubts about what he needed to do, allowing him to focus completely on his career as a winemaker.

At a certain point, making natural wine wasn’t enough- he needed to make wine that was extremely representative of the land from which it came. Essentially, he wanted to find the best way to preserve the fruit he worked so hard to cultivate. Vodopivec uses Georgian qvevri for fermentation, and he feels he is able to preserve the fruit fully more purely in the neutral ceramic material. The fermentation takes place with the healthy skins, stems, and seeds to provide a natural protection for the wine. All his wines are unfined and unfiltered.

He seeks to make wine without ego. By established laser-focused work in the vineyard and cellar, Paolo strives to keep his fingerprints from the bottle- the identity of the wine is its place, not its producer. Paolo’s Vitovska is a profound, contemplative, poetic bottle- dandelion flower and subtle citrus peel/pulp nose, with a graceful body of balanced acidity, wet rocks minerality, & orange oil. Drink it like a red- not chilled much at all- and take your time. It's a beautiful wine.
Ordering for Friday and Saturday take-out opens to Ordering for Friday and Saturday take-out opens tomorrow (Thursday) at noon. 

A fun new add to the menu:

Lody marchewkowe i ciasto śmietankowe z karmelizowanymi (prawie przypalonymi) migdałami. 

Carrot ice cream with crunchy rich cream cake + dark caramelized almonds. 

Love this ice cream. I guess it's actually a sherbet but in Poland the kingdom of ice cream is a vast territory, a lot of things fall into 'lody' so we'll stick with that. It's our cashew+almond ice cream base cut with rich carrot juice.

For people who like dope stuff. 

Just a reminder, we have no plans of coming back for dine-in service until everyone on staff gets the vaccine and the world looks safer. Nothing wrong with eating pierogi in the woods by yourself, or eating ice cream in the closet of your empty apartment. 

✌️🥕✌️
Jérôme François makes wine in the Alsatian v Jérôme François makes wine in the Alsatian village of Ostheim. He doesn’t come from a winemaking background- in fact, he was a carpenter, then a sommelier, prior to committing to his life as a vigneron. His initial plot was just .5ha in Ribeauvillé, inherited from his grandfather. Thanks to his dedication, courage, and tenacity as a young winemaker, he impressed others and was able to obtain more plots in the region. In total, he has 5.5ha in Ammerschwihr, Zellenberg, Kaysersberg and Ribeauville, all farmed organically with biodynamic treatments, his biodynamic education coming from time spent at Domaine Bott-Geyl in Beblenheim.

The name, La Grange de L’Oncle Charles, or Uncle Charles’s Barn, comes from Jérôme’s inventive repurposing of said barn- he converted it into a cellar and production area. The work is meticulous in the vineyard and cellar- picking is only from 6a-12p to preserve freshness of the fruit, and then two strict sortings to remove unhealthy grapes are performed before entering a pneumatic press.

They hold an “unconditional love for nature and animals'', seeking out synergy between animal and plant. Animals are integral to Jérôme’s work- he was unhappy with the damage done to his soil when he first used a tractor early on, so his two horses, Sirus and Fastoche, do the plowing. Using a tractor, the soil becomes heavily compacted, making it difficult for vines to take root deeply. In between the vines, his flock of sheep graze and provide natural fertilizer, and the farm dogs roam freely and happily.

Jérôme’s desire is to express the complexity of his terroir, rather than individual grape varietals, so he favors complantations of grapes- all grapes from one place vinified together. His Alsace Blanc, a blend of- deep breath- Pinot Gris, Pinot Blanc, Pinot Noir, Auxerrois, Riesling, Gewürztraminer, Muscat, Sylvaner, and Chasselas, is a pastoral, wild flower of a wine- we strongly recommend giving it at least 3 hours to open up before serving. It’s got a compelling blend of meadowflower, bitter lemon, and dry grapefruit soda- a  cool sipper aside roast veg focaccia, and herby/evoo-heavy pasta.

📷- @lagrangedelonclecharles
Savoring the last of fall’s sweet but spongy app Savoring the last of fall’s sweet but spongy apples. 
Edging toward the end of Szarlotka- thee Polish apple crumb cake made of the last of Frank’s Gold Rush and Sweet Cheeks.

Menu + ordering for tonight + tomorrow is up on the site.
✌️🍎🍏✌️
Louis-Antoine Luyt was born in Burgundy, moved to Louis-Antoine Luyt was born in Burgundy, moved to Chile in 1998 and stuck around for two decades. He made trips home to further his wine education studying oenlogy in Beaune, where he linked up with the Lapierre family, working harvests in Villié-Morgon, where he first encountered natural winemaking. He took the lessons he learned from Lapierre and others and applied them to his Chilean winemaking- everything hand harvested, horses used for plowing, organic farming, dry farming, native yeast, minimal intervention, and low/no sulfur. 

Unimpressed by the homogenized, industrial South American wine scene, Luyt became interested in local winegrowers. He was convinced that there was beauty to be found among the mostly industrialized land. He was convinced because the land in Chile is sublime- vines untouched by phylloxera, hundreds of years old, blessed with abundant health and sunshine. Luyt was especially focused on País, a grape with history in Chile dating back centuries- it is believed to have been brought over in the colonization of Chile in the 16th century. País’s reputation has been thoroughly tarnished by its use in commercial wine, earning the unfair belief that it’s capable of average wine at best. Luyt, again, was skeptical of this.

His Pipeño series, now firmly a négociant project as Luyt has returned to France, have become our go-to bottles- liter format crushers of rustic 200-300 year old vine Mission wine that is made by the farmers themselves. Each bottle proudly bears the name of the farmer who grew the grapes and made the wine. The wines are made quickly and meant to be drunk young. 

Luyt’s meritorious work and dedication to shining a light on the underrepresented farmers in an unappreciated region is a gift to the wine world, and we’re into each the three we’ve got- Ernesto Soto’s 100-200 year old vine Carrizal is vibrant, refreshing, and untamed peppery/fruity expression of País, and his Blanco is a grippy, aromatic mix of tropical fruit and flowers. Raoul Pérez’s Coronel de Maule, from 200-300 year old vines, sings its own tune, delivering a smoky, wild, brawny País that finds its balance over time. 

📷- @louisdressnerselections +@eddydulue
5 years ago we ran out of money for our build-out 5 years ago we ran out of money for our build-out and decided to start selling food that weekend. February 20, 2016.

Thank you so much for all of your love and support for all of this time. Thanks for coming out. Thanks for eating all of these pierogi. Thanks for drinking all the wine. Thanks for making this whole thing so special. 

The space is just the box. Everything that is good within it has to be brought in from the outside. 

It's insane how much can be squeezed into 5 years.
Renewed our lease, so c u for 5 more.
On the hills of Lake Balaton in Hungary is Szent D On the hills of Lake Balaton in Hungary is Szent Donát and winemaker Tamás Kovács- his family has been there for generations, the estate founded in 1994. His focus is on 3 varietals: olaszrizling, furmint and kékfrankos. In the cellar, they employ spontaneous fermentation, use very minimal sulfur only at bottling, and bottle with little, if any, fining or filtration. The winery has been certified organic since 2015. In total, they have 12 vineyards over 15ha in three regions: Csopak, Tihany and Káli Basin, each with their own unique terroir that shines through in the wine. Tamás takes great care to bottle the wine not just according to grape, but by the type of soil from which it comes.

The history of wine in Hungary is one of pride, quality, destruction, and redemption. Receiving the world’s first vineyard classification system in 1730, Hungary was home to some of the most cherished vineyard land on the planet. The rise of communism totally rerouted Hungary’s wine production- their wines became homogenized as industrial production to produce massive quantities of wine was preferred to single-site, high quality wine. Sought-after vineyard sites on challenging land that required working by hand were destroyed rather than maintained.

As Hungary emerged from communist rule, proud Hungarian winemakers made an effort to reclaim the country’s tarnished reputation.  So, then, it’s no surprise that Tamás, in possession of such special land, was instrumental in the creation of the Codex of Czopak, a trademark protection system designed to maintain rigorous high standards and regulations for production of wine in the region. Under the Codex, wines can only be produced using grapes grown from thirty vineyards in Csopak, Paloznak, Lovas, Alsóörs and Felsőörs. Hygiene in the cellar, detailed vineyard management, vine age, and tasting are all of the utmost importance, and spontaneous fermentation is required.

Szent Donát’s Magma, from 3 vineyard sites from the volcanic basalt soils of the Tihány peninsula, is a pure and brilliant Kékfrankos- crushed cherry & dried herb nose, juicy, ripe and vibrant- a nice entry point to a cool grape that often doesn't get enough credit.
Alright, I’m realizing this requires disclaimers Alright, I’m realizing this requires disclaimers for some people. 
Pickle soup is fundamental scripture in the temple of Polish soups. It’s not just warm pickle brine. Ours is a veg soup soured with brined pickles.
It was a staple during winter in my house. It was one of the first dishes my mother had me me prep and cook. 
It was one of my least favorite soups- and the one I remember staring down at most often and struggling to finish. 
One of the perks of becoming an adult is learning the truth of things, and the goodness of pickle soup is one of them.
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Ogórkowa Mamy+ 

- kiszone ogórki+ kiszona kalarepa + seler/marchew/ ziemniaki/itd+ pietruszka+ kurkuma+ bogaty wywar z warzyw+ koperek+ trochę naszej śmietanki orzechowej.
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Pickle soup

Brined pickles+ brined kohlrabi+ potato/celeryroot/carrot/etc.+ parsley/dill+ turmeric+ rich stock+ doublefat.
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Haute winter fashion.
Food tonight and tomorrow night! 4-8pm pickup! Pą Food tonight and tomorrow night!
4-8pm pickup!
Pączki sold out immediately because  ya’ll are fiends- but plenty of food that makes you big and strong is still available! 
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Placki ziemniaczane
+ sałatka selerowa+ pasta z jabłek/ śliwek/ wędzonej kapusty/ piwa. 
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Potato pancakes + celeriac/ apple remoulade+ apple/plum/smoked cabbage/beer paste.
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Nice👌
In the village of Kurdgelauri in Kakheti, you’ll In the village of Kurdgelauri in Kakheti, you’ll find Mikheil Chonishvili making wine under the name Chona’s Marani. The Chonishvili family has been making wine for generations- Mikheil can’t remember a time in his life without wine. It’s ubiquitous, like a member of the family. It wasn’t until 2014 that their wines were available to the public, when Mikheil founded the company- Marani meaning cellar- Chona, his nickname. They planted 1.5 ha of indigenous grapes- Mtsvane, Rkatsiteli, and Saperavi- & have since added Kisi and Chinuri. They farm organically, using no pest-/herbicides in the vineyard, and wines are fermented with stems & skins in Qvevri. All of the vineyard work, from picking to labeling the bottles, is done by members of the family.

Wine in Georgia occupies a significant space, going beyond existing as a product, a beverage, but an indelible piece of cultural heritage. Georgians have been making wine for over 8,000 years, its presence a positive constant in a history rife with struggle and hardship. Winemaking and folk music are inseparable- the former inspiring the latter, and polyphonic folk songs a staple as the supra, the traditional meal serving as the center of Georgian social life. All manner of toasts at the supra are intermixed with songs as increasingly bountiful courses are served, glasses of wine enjoyed, the act a link to past generations breaking bread. Georgian tradition and folk songs inspired Mikheil to bring the wine to the public, and he’s pleased to exist in a world combining his two loves: wine and music. A folk singer himself, Mikheil was kind enough to email a few of his older recordings to us.

Mikheil’s Rkatsiteli is alluring- dry with firm tannins, leaning into whiskey/calvados territory in its sweet/sharp palate- if whiskey is a flowing river, this is a babbling brook. Honey, apples, apricots, it’s an ideal pre/post-dinner bottle, perf for briney, fatty bites. It’s a joy to take part in these wines that play such an important role in Georgian life- in these times of deep isolation, longing for community, family, and friends, you can close your eyes, and with Mikheil’s songs and wine, feel a little of that warmth again.
Hej hej, reminder that takeout days are Fridays an Hej hej,
reminder that takeout days are Fridays and Saturdays, and preorders for food open Thursdays at noon.  Updated menu for the weekend will be up today or tomorrow. Will def have more pączki 🙂

Wine shop is open 12-8p today and tomorrow for online ordering and in-store-behind-the-plexiglass shopping + allll weekend.

C u soon✌️👽✌️
Ten years ago today we went on a first date. Been Ten years ago today we went on a first date. Been glued together ever since.
We missed Fat Thursday, but we had pączki yesterd We missed Fat Thursday, but we had pączki yesterday for Fat Friday and for today, Fat Saturday, and we will continue to have Fat Friday & Fat Saturday pączki for the rest of February. 
Sold out for this weekend, but currently rocking roast Hungarian plum jam from plums we picked last summer, and blonde hazelnut custard. 
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Love ya- 
c ya soon.
:^*
In Vallée de Cousse, Vouvray is the iconic old e In Vallée de Cousse, Vouvray is the iconic old estate of François and Julien Pinon. François' grandfather, Camile, was the first of the Pinons to bottle his own wine there, his son Claude following him. François wasn’t inclined to take over immediately, opting instead to pursue a degree in psychology. He worked as a professor for some time, eventually becoming a child psychologist. When François was 35 he came back to take over the estate following Claude’s retirement. 

Pinon’s goal is to make wine unmistakably of its place, no matter the effort required. He made the transition to organic practices in 2003, becoming certified in 2011. Pinon nails the importance of organic farming: “If you voluntarily use chemicals in your vineyards, you might be making your work easier, but you're polluting the ground, water and the air. I see guys in the vineyard wearing space suits to protect themselves from the chemicals they're spraying on their own land. Yet they'd still sell you their wine and continue to harm the planet. It's hypocritical nonsense." Francois Pinon characterized his work in the cellar as intervention, but not manipulation.

From their 13.5ha of old vine parcels throughout the Vallée de Cousse, special effort is made to make clear their distinct terroir, bottling their primary cuvées according to soil type- Silex Noir and Trois Argiles, the former of 40-year-old vines from clay and black flint soils, the latter from heavier clay soil. Their style is lush, succulent, full Chenin Blanc- lovely, harmonious, with generous RS. His sparkling Vouvray, from 45-year old vines on flint, clay, touffeau, limestone, is a stunner- layers of quince, minerals, green apple, and citrus, with length and depth for days.

Julien Pinon, formerly a city planner in Lille, returned home and took over the estate in 2018, continuing the legacy of the generations of accomplished winemakers behind the bottles. François passed away a litte over 2 weeks ago. There's been an outpouring of admiration for his warmth, kindness, intellect, and humility. 

Julien plans to continue the work of the estate.
📷- pinon website & bowler.
As a lil DIY operation ourselves, we have a ton of As a lil DIY operation ourselves, we have a ton of respect for the producers we highlight. We admire from afar- zooming in on Google Maps, pouring over interviews and articles -learning them through their bottles. With small producers, interviews & notes on the winemaking are often many years old or missing entirely. In these instances, we try to reach out directly. This past week we've been emailing with Isabelle Vantey of Domaine des Rouges-Queues who, with her partner Jean-Yves, meticulously work 5ha in the quiet appellation of Maranges.

They met in 1992 in Valais, Jean-Yves was a DJ, and Isabelle worked with children in Geneva. They settled in the village of Sampigny-lès-Maranges in 1998, falling in love with the place immediately and purchasing a small home. Early on they worked traditionally but after their second year felt a personal responsibility to make a move towards organic farming. Their children were young, and they felt the need to get away from the pervasive presence of chemicals. The Domaine has been certified organic & biodynamic since 2008.

Isabelle and Jean-Yves found inspiration through community- they began to visit biodynamic producer Dominique Derain in nearby St-Aubin who held biodynamic study groups. Now, there are about 20 producers who meet to exchange thoughts and preparations and, most importantly, to enjoy the company of similar-minded producers. Further, they’re inspired by young aspiring vignerons coming to Maranges to begin the journey they themselves embarked on more than 20 years ago.

The goal is to intervene very little in their wines, allowing their unique parcels to express their details clearly, painting a clear picture of their beloved Maranges. Their Santenay, Pinot Noir from 55-year old vines, is a gem- an earthy, decomposing leaves nose belies its elegant, lithe and lovely strawberry-and-spice depth.

Isabelle says “for me, the most incredible thing about all of this work is that in other parts of the world, so far away from Maranges, sometimes people drink our bottles of wine and have pleasure drinking them. For me, it’s always something I can’t believe is true, and it makes me very happy.”

Thank you Isabelle❤
Apteka menu is live- sold out of a few things yest Apteka menu is live- sold out of a few things yesterday- but still got a lot left:)
Pickup tonight and Saturday 4-8pm.
Order through the site- call if you have any questions or run into problems.
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Zupa grochowa
- żółty groch+ wędzona marchewka+ seler + ziemniaki+ wywar z przypalonych warzyw+ kurkuma+majeranek+ nasz żytni na maślance (nasza maślanka z orzechów). 
Taki właśnie jak w schronisku moich marzeń:)
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Yellow pea+ smoked carrots+ celery root + stock from burnt veg+ turmeric+ marjoram + our buttermilk rye (from our nut yogurt).
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Built for life under blankets.
Snowy days forever!
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✌️☃️✌️
~pulled some lovely Valentine's wines together on ~pulled some lovely Valentine's wines together on the site~
all these bottles pair well with some saxy jazz and a minimally clad partner eager to make this one random Sunday romantic.
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the list:
(1-5) -- sparklings- 4 rosés and a white that err on the side of semi-sweet + fruity + super loving and pleasing. Pictured mostly* sweetest to driest. 
(Candy Frizz + Pinon + Clos Lentiscus + Colombulle + Filipa Pato.)
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(6) 3 giving reds on the fruity / juicy side for single-sitting consumption (2 gamays from Rouges-Queues & Dufaitre and a malbec from Tessier. The Dufaitre is all killer fruit & flowers but ya got like an hour till it starts getting mousey.)
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(7) The honeymoon suite rose from Tue-Bouef. 
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(8) Foradori's magnificent big orange - pinot gris on skins for 8 months, dense texture + melons/tea//fruit blossoms- for the seasoned v-day veterans:)
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(9) And 2 bathrobe whites, Koehler Ruprecht's sunny honey fruit Riesling and a drier option in a gemischter-satzy blend from Jurtschitsch, both with beautiful bouquets. 
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Check out the category on the site (link in bio) + click for more producer info +  stop into the shop or call with any questions/ recommendations Wednesday- Saturday. 
We're here 12-8p today/tomorrow for full-time bottle talk. Friday + Saturday we're back to Apteka take out with bottle shop curbside pickup 12-4p and in shop shopping 4p-8p.
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C u all week:*
Crapteka is done- Apteka returns. Thanks for showi Crapteka is done- Apteka returns.
Thanks for showing us so much love and coming out in force on these cold nights:)
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Still zero plans of dine-in till at least the whole team can get vaccinated.
Takeout still on Fridays & Saturdays- pickup 4-8pm.
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Menu will go live tomorrow (Thursday) at noon. 
Do not know the final menu yet- but I hear whispers that pączki are finally coming to Apteka:) 
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Call or email with questions!
Orders@aptekapgh.com 
(412)251-0189
✌️🥸✌️
***update- tidal wave of orders again- sold out in ***update- tidal wave of orders again- sold out in 5 minutes. 😶. Ordering is off temporarily, will be back probably by 1:30ish with anything that might be left.
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It's the last weekend of Crapteka!
And pre-orders open at noon today!
Save those zzz's for later!
It's gonna sell out! 
Order link through the site!
Call us if you run into any issues!
(412)251-0189!
Slowly back into reg Apteka next week!
Still not doing dine-in!
I don't know- maybe when everything is back to normal!
See you soon!
LAST WEEK OF CRAPTEKA! . Pre-orders open tomorrow LAST WEEK OF CRAPTEKA!
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Pre-orders open tomorrow (Thursday) at noon - order through the Order link on our site!
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We've been selling out really quickly every week-> we will almost definitely sell out by Thursday evening (at the latest), so don't sleep on it 😀
If you have any questions or run into any issues, please reach out to: orders@aptekapgh.com, or call (412)251-0189.
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Fries blanched in straight sunflower oil. 
A) Plain fries- heinz & fantasy mayo (spun with roast chili oil + smoked fresh peppers)
B) Activated fries- fries tossed in these year's dehydrator projects (smoked cabbage/fermented gold beets/onions/mushrooms/apples+++) with herb mayo.
C) Goodbye fries- fries tossed in dry peanut powder with quick pickled cucumber + carrot/ habanero hot sos + curry yogurt.
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✌️👹✌️
In the Danubian Lowlands of southwest Slovakia is In the Danubian Lowlands of southwest Slovakia is the village of Zemianske Sady, and Slobodné Vinárstvo, run by fourth- and fifth-generation winemakers Agnes Lovecka and Katarina Kuropkova, and their partners Mišo and Andrea. They farm 17ha and made the change to organics in 2016, and are multiple year members of the oldest biodynamic association in Austria, Valtfiertel. Indigenous grapes are preferred, soil health is of the utmost importance.
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Winemaking has been in the family since 1912, before adopting the name Slobodné Vinárstvo, “free winemaking.” The family estate, Majer Zemianske Sady, was primarily a tobacco farm, producing wine on the side which was mostly sold locally. The combination of World War 2 and communism decimated the once prosperous estate- they didn’t produce wine again until 1997. The estate made its way to Agnes and Katarina through twists, turns, and heartbreak. 
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Agnes and Katarina’s grandparents, Eduard and Peter Herzog, grew up on the estate during WW2, and in 1944 joined the Slovak National Uprising against the Nazis. Eduard and Peter were to inherit the estate- Eduard, passionate about music, not farming, had no interest in doing so, leaving the future responsibility to Peter. Peter did not survive the uprising. Eduard did, and left for Prague, where he passed along to Agnes and Katarina’s mother a box containing a variety of papers, including the ownership certificate of the estate. It sat hidden in a wall under the staircase for many years. They were uninterested at first, but in the end they were drawn away from their city life in Bratislava, about an hour from the estate, and towards their family history.
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All efforts were focused on rebuilding the ecosystem of the farm, honing in on organic and biodynamic efforts. Slobodné considers wine to be a living organism- their winemaking efforts, then, focused on understanding each and every detail of the process, avoiding anything that could alter the wine. Their Devina, of the Devín grape (cross of Roter Veltliner + Gewürztraminer) is a dazzling 10-day skin contact with a nose of honeysuckle and yellow melon- then, full, juicy, and green, brushed with Roobis tea, smoke, and ginger.
Aymeric Paillard comes from an established winemak Aymeric Paillard comes from an established winemaking background. His father is the notable Champagne producer Bruno Paillard, he has worked making wine at the biodynamic-certified Château des Sarrins, with the Hermitage producer Delas Frères, and the Côte-Rôtie producer Stéphane Ogier. It seems he could have walked through any number of open doors in his wine life, but he chose to find his own voice, his own path, and we’re all the better off for it.
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Aymeric traveled the country in a camper van, family in tow, in search of land on which to make wine, eventually deciding on Saint Joseph, a 40-mile stretch of land along the west bank of the Rhône River. In “a moment of madness” he chose 3.7ha of abandoned vines, on steep hillside land in the village of Sarras, later acquiring 1ha in Cornas. The vines he purchased required considerable work to restore, having suffered from disease and rot. When it is necessary to use copper or sulfur, Aymeric mixes local seasonal plants into the preparation. Minimal sulfur is used at bottling, and his wines are unfined and unfiltered. He’s been farming organically since the start, achieving certification in 2019.
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Paillard’s whole cluster and semi-carbonic Petit Père is a striking bottle of tension and freshness. Tannic, concentrated, and rustic, but with a certain weightlessness and buoyancy preventing it from feeling all too serious. On the nose, sweet tobacco, old wood, and black currant, leading to tastes of canned plum, elderberry and mixed bushberries, while lightly savory and peppery. A couch sipper and dinner winner.
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📷- avantgarde & salmanzar wines & la cave a jo bruxelles
CRAPTEKA PREORDERS ARE LIVE! . Made a little extra CRAPTEKA PREORDERS ARE LIVE!
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Made a little extra for this week so fewer of you miss out:)
Just about sold out on Friday, but got a good few things left for Saturday:)

^^Lined up are our sunflower milkshakes. 
We make a milk out of organic sunflower seeds, and we use it to spin an ice cream and make the shake. Neato stuff.  Creamy $hit, and no nuts for those of u out there who care. 
Flavors :: pistachio // chocolate // straight sunflower.

Rockin Crapteka this week and next then slowly back to regular Polish programming the week of Feb 8th.
Michel Autran, a former doctor, purchased some pri Michel Autran, a former doctor, purchased some prime old vine land in Noizay in 2011, beginning with 0.5 ha, today working 3.8 ha. The vines are 50-80 years old, with massale selection used for replanting, and all harvesting is done by hand. He produces dry wines, aged at least 2 years. His parcels are rich with plant life, the vines thriving in clay-limestone soil. It’s a small operation, and Michel knows each and every detail, employing some biodynamic treatments and carefully monitoring the results. 
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Michel, getting a late start into winemaking, left his job in 2006 and went to work under a variety of renowned Vouvray producers, notably another favorite of ours, the biodynamic vigneron François Pinon. Michel’s former life involved intense, daily proximity to death, a challenging thing. He dreamt of being a farmer, responsible for helping foster life. These are wines made by a thoughtful, sensitive soul- their existence owed to a powerful draw to be among the vines. Michel’s work is a blend of meticulousness and artistry- patient, slow work in the cellar/vineyard, and singing to his barrels to gently move them along. This gentle touch combined with technical prowess makes it no wonder he found success both as a doctor & a winemaker.
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In general, we dig hard on unfiltered wines- they’re fun and textured. Michel filters his whites, but without losing any character. Due to the combination of low pH and very cold cellar temperature, malolactic fermentation in Autran’s wines is blocked, necessitating filtration, as he prefers not to intervene in the fermentation process. As a result of the stabilization provided by filtering, he is able to use extremely minimal sulfur, sometimes none, and can release the wines sooner.
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Ciel Rouge rewards patience- reserved at first, with dried Mediterranean herbs growing over hours into soft pithy bitterness, green apple, with nice minerality and high acid. We recommend having it open for 1-4 hours before drinking, and not too cold- chilled an hour is plenty. It’s perfect for sharing with dinner or refilling your glass throughout the day shuffling around the house in slippers.
📷: mfw & vinetrails & not drinking poison
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4p-8p Fri/Sat (takeout food)
12p-8p Wed/Thu (wine shop only)
Pre-orders for food go live Thursdays at noon

4606 Penn Ave
Pittsburgh, 15224
(412)251-0189

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