Mon - Thu 11 - 8 Fri - Sat 11 -9 Sun 12 - 7


1911 Hillhurst Ave Los Angeles 90027


We host thematic tastings two to three times a week: on weekdays from 6 - 8 PM, and on weekends, from 2 -5. The rest of the week, impromptu tastings whenever you'd like to stop by. Sign up for our mailing list to get a short and sweet message once a week regarding our tasting schedule.


(323) 305-7004 info@louwineshop.com

Tastings for the week of 10/12/14


This week we’re hosting three wine tastings: two tastings with two different importers of traditionally made Italian wine and another tasting in celebration of Beaujolais (no nouveau!).

Tasting with Acid, Inc.’s David Weitzenhoffer: Wednesday, October 15 6-8 PM

Acid Inc. imports wines that are both lysergic and acidity-driven. Come confabulate with the brains behind Acid, David Weitzenhoffer, who will be at the shop on Wednesday pouring a selection of wines from his import portfolio. Rather than a scattershot, grab bag sampler of this and that, I asked David to focus on one grower, region, or grape type, and so we decided to highlight the mineral whites and reds of Paolo Pasini. Pasini, armed with the two main grapes of the region, gropello and turbiana, produces fresh, kinetic wines that change dramatically in your glass. Gropello is an old Lombardian variety that is uniquely suited to producing fragrant, mineral wines from the glacial soils of Lake Garda; turbiano, once misunderstood as Plain Jane trebbiano, turns out to be closely related to a much groovier grape, verdiccho.

Taste Beaujolais (no nouveau!): Thursday, October 16 6-8 PM

Of the ninety or so wine obsessions that I cultivate and harbor, my love for good Beaujolais is the most unrelenting: upon opening my cellar door, bottles of Morgon cry out, “drink me, drink me, come on and drink me!” Beaujolais nouveau is less a wine than a marketing stratagem, but what the hell, let’s use the impending release of the 2014 Beaujolais nouveau as an excuse to taste the real stuff, ranging from the crunchy and evanescent Beaujolais of Chermette, to the more serious Morgon of Chamonard, as well as a few stops in between.

Orange wine tasting with Critical Mass’s Ross Bingham and Ryan Ibsen: Sunday, October 19 2-5 PM

Critical Mass imports Italian natural wines, many of which are white wines made in the traditional modus operandi of their regions: i.e., skin-contact macerated orange wines. Ross Bingham, the shaman who directs Critical Mass, and his henchman, Ryan Ibsen, will be on hand to discuss and pour us a selection of the orange wines that he imports, including a mind-bending and blowing macerated verduzzo from Denis Montanar (Borc Dodon).

Tastings for the week of 10/6: Orange wines & Vermouth cocktails with Louis Anderman of Miracle Mile Bitters


Orange wine tasting: Tuesday, October 7 (6-8 PM) $10

Most contemporary winemakers crush their white grapes and then quickly press the resulting juice off the grape skins, meeting consumer expectations that a correct white wine shall be, well, white. White grape skins contain pigments, tannins, flavors, and textures, all of which can make their way into a white wine if the skins mingle with the juice for some period. However, the earliest historical evidence of white winemaking indicates that ancient winemakers made white wines by fermenting wine with the skins of the grapes, yielding a white wine with distinctive orange tint. Today, a handful of winemakers have returned to making these historic “orange” wines, following the antique custom of letting the skins of the grapes remain in contact with the juice of the fermenting wine for varying lengths of time.

This Tuesday we’re tasting three skin contact white wines, two from Slovenia (where orange wine production has continued, mostly uninterrupted, from antiquity until today), and another from across the Italian border. We’re tasting the wines in order of increasing skin-contact time. I recommend decanting and serving orange wines cool, but not cold, and I will decant all wines before the tasting and will serve them at the appropriate temperature.

Castel Norna Nosiola Vigneti Delle Dolomiti, Italy ‘12
Nosiola is a white grape that was historically employed in making the sweet, dried grape vin santo wines that are traditional to the Trentino. Today, we are learning how apt nosiola can be as material for making very fine and mineral dry wines. This Biodynamic wine is fermented, aged, and bottled with zero sulfites. It sees about five days of skin contact. The result is a crisp, mineral driven, aromatic, and engaging white wine.

Štoka Vitovska Grganja Kras, Slovenia ‘12
Vitovska grganja is a high quality white grape that is unique to the hardscrabble Kras region of Slovenia. It’s a marginal grape with only about 50 acres still in production, but one sip of this delicate, stone-fruit scented wine will convince you that it is a grape well worth preserving. The Štoka family gives this wine eight days of skin contact and then ages it for 18 months in a combination of neutral tank and used Slavonian oak barrels.

Kabaj Rebula Goriška Brda, Slovenia ‘11
Rebula, AKA ribolla gialla, is a white grape that does its best work when winemakers employ it to make skin contact wines. Winemaker Jean Michel Morel knows this and ferments this wine on the skins for 30 days in colossal, 2400-liter neutral wood vats. The resulting wine exhibits exotic aromas of baking spices, and has a sexy, slightly waxy texture.

Vermouth cocktails with Louis Anderman of Miracle Mile Bitters: Thursday, October 8 (6-8 PM): $10

Spend a few minutes talking with me, and the subject of Vermouth will inevitably bubble to the surface. Local bitters artisan and cocktail scholar, Louis Anderman, is a kindred soul, and a session with Louis is typically wide-ranging, fast-talking, and wise cracking. On Thursday, Louis will prepare several sparkling wine, Vermouth, (and possibly cider)-based cocktails for our warm weather delectation, enlivened by one or more of his unique and very special bitters, including his Yuzu, Bergamot, Toasted Pecan, Forbidden, and Sour Cherry bitters.

Tastings for the week of 9/29/2014: Italian wines of great typicité + chenin pt II


Tuesday, September 30 6–8 PM: tasting with Italian wine importer Giammario Villa

Please join us this Tuesday to welcome our friend Giammario Villa to the shop. Giammario is a Los Angeles-based importer of Italian wine, and he has an uncanny flair for selecting wines of great typicité and value. Giammario is an engaging and jovial guy, and he’ll be on hand to pour a selection of the wine from his import portfolio, including an unusually elegant, Champagne-style dry Lambrusco, and a bracing, mineral, and floral white made from the old Savoyard variety, petite arvine. (Heat wave alert: the National Weather Service is forecasting a return of the cursed southern California heat wave later this week, so you may want to take a supply of these refreshing wines to slake your thirst).

Cantina della Volta Brut Lambrusco di Sorbara DOC Metodo Classico 2010
Zanotelli Manzoni Bianco IGT Dolomiti 2010
Ottin Petite Arvine DOC Valle d’Aoste 2011
Zanotelli Lagrein IGT Venezie 2011
Bocale  Montefalco Rosso DOC 2010

Thursday, October 2 6 – 8 PM: Chenin blanc and noir tasting pt II

This week, as a follow up to last week’s chenin blanc and noir tasting, we’re hosting a second tasting of chenin blanc-based wines of France’s Loire Valley: same grape, but different wines. For this tasting, we’ll be highlighting wines from the two poles of Loire chenin: the chalky soil wines of the Touraine region, and the schistous soil wines of the Anjou region. Although the wines share much in common, e.g., they’re chenin blanc, grown organically, and fermented using native yeasts, their flavors are quite varied: a function of the varied terroirs in which the vines are grown. Moreover, as an added bonus, I’m pouring a lean and nervy chenin noir from Puzelat-Bonhomme—this is not a wine for everyone, but if you’re an Aunisian (and how do you know if you’ve never tried it), this is very much for you!

Alexandre Monmousseau Crémant de Loire “Ammonite” Extra Brut NV
Francois Pinon Vouvray “Silex Noir” 2011
JC Garnier Vin de France (Anjou) “La Roche Bezigon” 2011
Puzelat-Bonhomme Pineau d’Aunis “La Tesnière” 2013

Thursday, September 25 tasting:
Aromatic white wine tasting with Ovum Wine’s John House


John House of Ovum is currently producing some of the most precisely made, exciting, and delicate aromatic white wines in the States. He’s doing tremendous work with muscat, riesling, and gewürztraminer, sourced from cool climate vineyards in Oregon. The wines are full of energy, vibrant acidity, and minerality.

Here’s what he’s pouring on Thursday:

“Suspension” Eola Springs vineyard muscat ‘12
“Memorista” Lone Star Vineyard riesling ‘13
“Off the Grid” Cedar Ranch riesling ‘13
“The Oyster” Corral Creek vineyard riesling ‘13
“Do I Move You” Gerber vineyard gewürztraminer ‘13

Taste the most delicious white wines of Italy: Saturday, September 20

The Italians produce oceans of white wine, but much of it is well made, thirst-quenching simple stuff that’s not really meant to be taken seriously. As a consequence Italy is primarily known for its great red wines, and the overall state of Italian white wine, in comparison to France, Germany, or Austria, is relatively underdeveloped. Here’s your opportunity to taste several white wines, two quite serious indeed, that put a lie to the notion that Italy cannot produce profound and serious white wines.

Walter Massa is a brilliant, funny, and visionary grower working in the hills north of the Piemontese town of Tortona. Some time ago he recognized the potential of timorasso, a white grape that had fallen on hard times following the phylloxera plague. At one time timorasso was a common sight in Piemonte, but by the 1980s it had mostly be supplanted by much more reliable but much less interesting varieties such as cortese. Mark Middlebrook—who imports the wines into the US and is something of an ambassador for Massa—will be at the shop pouring and yakking about the wonders of timorasso on Saturday, September 20 from 1-3 PM. We will sample Massa’s normale “Derthona,” and two of his rare, single vineyard timorassi: Sterpi (minerally, grown on stony soil), and Montecitorio (fleshy, grown on chalky soil). These exciting wines clearly demonstrate the terroir sensitivity and potential of this viticultural treasure. Oh, and we’ll  also be pouring one of Massa’s lighter-bodied reds, too.