Region: Willamette Valley, Oregon, USA
Grapes: Merlot, Pinot Noir, Gamay Noir
Body: Light
Notes: Fresh Berries, Light Tannins, Refreshing Acidity
Pairing: Mushroom & Vegetarian Dishes
Andrew Young, the son of a preacher man from New Orleans, started as a musician but later caught the wine bug. This happens a lot in the world of natural wine. In 2007 he immersed himself in Willamette Valley’s natty winemaking scene, then launched The Marigny label (a nod to that neighborhood in the French Quarter known for its live music). All fruit is sourced from friends with old, established sites – an important point, as access to top quality fruit means he doesn’t need to do much in the winery. Bootstrapping things together, he started with a press he rented from a beer store and would use his friend’s meat fridge to cold soak. Things have evolved a tiny bit from there, but Andy intends to keep things simple and small.
Molly Baz: I am first and foremost, a cook. I create easy, cookable, recipes with big flavor and bold personality so that you, the people, can make delicious food in the comfort of your own homes. For me, a huge part of eating well involves the liquid that goes down with it. In this case (and frankly in most cases these days), that liquid is wine.
So I partnered with my good friend and wine idol, Andy Young, of The Marigny, to bring you low intervention wines created specifically with the intention of pairing them with my food.
We created a line of wines that share the same boldness of flavor, brightness and freshness that my food does. This is wine for eating. It's wine for chilling. It's casual and unfussy and perfect any time of day. Absolutely no judgment here if breakfast wine is your thing.
Region: Willamette Valley, Oregon, USA
Grapes: Merlot, Pinot Noir, Gamay Noir
Body: Light
Notes: Fresh Berries, Light Tannins, Refreshing Acidity
Pairing: Mushroom & Vegetarian Dishes
Andrew Young, the son of a preacher man from New Orleans, started as a musician but later caught the wine bug. This happens a lot in the world of natural wine. In 2007 he immersed himself in Willamette Valley’s natty winemaking scene, then launched The Marigny label (a nod to that neighborhood in the French Quarter known for its live music). All fruit is sourced from friends with old, established sites – an important point, as access to top quality fruit means he doesn’t need to do much in the winery. Bootstrapping things together, he started with a press he rented from a beer store and would use his friend’s meat fridge to cold soak. Things have evolved a tiny bit from there, but Andy intends to keep things simple and small.
Molly Baz: I am first and foremost, a cook. I create easy, cookable, recipes with big flavor and bold personality so that you, the people, can make delicious food in the comfort of your own homes. For me, a huge part of eating well involves the liquid that goes down with it. In this case (and frankly in most cases these days), that liquid is wine.
So I partnered with my good friend and wine idol, Andy Young, of The Marigny, to bring you low intervention wines created specifically with the intention of pairing them with my food.
We created a line of wines that share the same boldness of flavor, brightness and freshness that my food does. This is wine for eating. It's wine for chilling. It's casual and unfussy and perfect any time of day. Absolutely no judgment here if breakfast wine is your thing.
What is natural wine?
Natural wine is wine made with minimal intervention from the winemaker, using organically or biodynamically grown grapes and without the addition of chemicals or additives such as sulfites. The result is a wine that is unique, expressive, and often has a more complex and nuanced flavor profile than conventional wines. Natural wine is also often associated with sustainable and ethical farming practices, making it a popular choice for those interested in environmentally friendly and socially responsible products.