[Diego Samper]

Hi Joel, thanks for tuning in.
Great question. If you’re looking for Argentine Malbecs that aren’t available in stores or typical online shops, you’re in the right place. You can find our initial pack here:

IL Lander

These are small-production wines from remote mountain vineyards—usually made in quantities too limited for U.S. distribution. We bring them in directly, so it’s one of the few ways to get your hands on them.

[Diego Samper]

Thanks for your comment. The video is uploaded above. We hope you enjoyed our chat with Julien.

Sounds like you had a front-row seat to some of Germany’s best wine regions. Rheinhessen, Mosel, Würzburg—each one with its own charm. Those Franklin wines must bring back great memories.

[Diego Samper]

Great pick. Rheinhessen and Mosel are two of the spots in Germany where white wines really shine.
Mosel is all about steep hills, slate soils, and crisp, elegant Rieslings. These wines are super aromatic, with bright acidity and flavors like lime, green apple, or white peach. Some are dry, some a little sweet, but even the sweeter ones feel light and refreshing. Reds from Mosel are rare, but if you spot a Spätburgunder (German Pinot Noir), it’ll be light and delicate.
Rheinhessen is a bit more relaxed and experimental. You’ll still find great Rieslings, but also softer whites like Silvaner, Pinot Blanc, and even some Chardonnay. The reds are more common here than in Mosel. You’ll see Spätburgunder again, plus easy-drinking grapes like Dornfelder or Portugieser. These are lighter reds, smooth and fruity.
If you liked those mild German whites, keep an eye out for bottles labeled “Kabinett” or “Feinherb.” They tend to have a gentle sweetness and that classic zingy finish. Perfect for sipping on their own or with spicy food.

[Diego Samper]

Negociants have a long history, especially in regions like Burgundy. They often buy grapes, juice, or finished wine from growers who do not bottle their own. Then they blend, age, and label the wine under their own name.
At their best, negociants can uncover hidden talent. Small plots, old vines, or farmers without the means to bottle. They act as curators, bringing skill and a clear vision. This can lead to wines with real character that might not otherwise reach the market.
But not all negociants operate at that level. Some focus on volume and price, blending bulk wine with little concern for quality. The term itself covers a wide spectrum. It can mean thoughtful collaboration, or just a commercial shortcut. What matters is who’s behind the bottle and how they approach the work.

[Diego Samper]

https://internationalliving.com/community/category/workshops/735030/

[Diego Samper]

Hi Arthur,
Viognier is a bit of a ghost grape. Aromatic, lush, and tricky to get right. When it works, you get stone fruit, florals, and a waxy texture that feels almost like satin. It ripens fast and loses acidity quickly, which is why a lot of winemakers avoid it. The best examples come from the Rhône or cooler pockets of California and Argentina. Don’t expect crisp. Expect perfume and curves.
If you like that style, Torrontés from northern Argentina is worth exploring. It’s floral too, but with brighter acidity and a little more tension. Especially those grown in the far north, where the sun is sharp and the nights get cold. It’s not trying to be Viognier. But if you enjoy one, you’ll probably understand the other.
Diego S

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