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Vom Boden, importer of fine w**es, is located in New York City. Please visit www.vomboden.com, and follow us on Twitter & Instagram:

01/09/2026

This bumper sticker represents a lifelong dream. I’d like to thank my family who never stopped believing in me, the whole vom Boden team, and my brilliant designer Anja Becker. Never stop chasing your dreams! Thank you and good night!

08/07/2026

JUST LANDED. Singley & Lyslo “Klein Pause”

Chad and Megan have been working with Ulli Stein for close to a year now. They are also making their own w**e.

I’ll give myself some credit here, or at least acknowledge my insight, my feeling that Chad and Megan are, somehow, Ulli Stein cosmically replicated by the universe into two thirty-something Americans from Utah and Colorado, respectively. Stranger things have happened?

The story of how they may weave themselves into Weingut Stein is a tale for another time. For the moment, I want to talk about the tiny amounts of w**e they are making on their own: a project humbly called “Singley & Lyslo.”

The general aesthetic leans more toward what I’d call the “neue Moselle,” they have something of the playful curiosity of Stein, who has spent the last half-century defending traditions only to then upend them.

Importantly, with Stein, Lardot, and many of the growers we work with, their work is, literally, saving the Mosel. They are working old vines on even older terraces. Many of these sites would simply go fallow, were it not for their labor.

For that, and for the w**es, I am grateful. I’m also excited to see how this story develops.

“Kleine Pause” translates to a “short break” or “short rest,” presenting a nice reminder to stop and smell the flowers. Conveniently: The label in fact features flowers. In this case the annual edible herb Borage, also sometimes called starflower. Borage grows wild in the vineyard the w**e comes from, the Zeller Kreuzlay.

I would say the “Kleine Pause,” is herbal and salty with a lovely mid-palate of citrus and lemon balm. The overall effect feels sort of effortless, and easy, with a hazy acidity that keeps the w**e feeling just superbly fresh.

15/06/2026

This is, without a doubt, the absolute last, totally final, uncool, overlooked, absolutely not-discussed, w**e region in France – all the more curious since Alsace, the Lorraine’s southern neighbor, has in the last decade somehow transitioned from a staid somewhat misunderstood classic to basically the eastern Loire, a bastion of hip, 0-sulfur w**es and all the completely illegible labels that implies.

Follow the Mosel river valley back from Germany into France (called the Moselle here, merci beaucoup) and near the river’s source is the cool climate region of Lorraine and our jewel of a village, Cotes du Toul. It might be near Alsace but the soul of the w**es have more to do with Chablis – maybe even the village of Courgis, anyone? – than anywhere else.

For those looking for w**es of finesse and delicacy, this is a thrilling discovery and there are few better than the young Camille Migot, whose family has been here working organically for thirteen generations.

These w**es are sharp and crystaline and damn serious as their loving vineyard work implies; the fruit can be very detailed, but the layers are fine and the overall sensation is fresh. They have a quivering lip-smacking acidity and that same damn pervasive minerality that saturates and practically stains your palate.

We just received our small drop of the 2025 Gamay, Pinot and Auxerrois, as well as the cult classic ‘Vin Gris’. HIt your local vom Boden operative to find or email us at [email protected] and a real human will respond to assist.

03/06/2026

A righteous addition to the wall of fame - thank you my friend 🤗

01/06/2026

The short story is that because of horrifying frosts in 2024, there is almost no w**e to offer at J.B. Becker. There will be some - it is spectacular, to be honest - but there is very little. We will offer it in the fall.

So, to have something to show now, we’ve decided to release a number of 2015 and 2017 bottlings direktly from HaJo’s cellar. These will arrive to refresh you in August, like a cooling dip in the Rhine river.

Ten years on for these w**es and they are just starting to show development from release, honestly you could hold most of these for another twenty years.

Though perhaps you should drink them. I think the 2025 vintage, being released by many estates right now, reminds me quite a bit of 2015. My vintage report will come out soon, but for now, it’s my working hypothesis and drinking these w**es is excellent homework in preparation. We’re releasing 2017 because I love the vintage and I want some and you should too.

I could elaborate, but in the spirit of Hajo, I will not. I’ll let the silence soothe us.

Pre-orders are open until this Friday, June 5th, hit up your local vom Boden operative or email us at [email protected] where a real human (not yet AI generated!) can help you.

13/02/2026

Fool’s Spring is here and so are extra tall Magnums of Beurer Trollinger.

There is something very special about this damn w**e and if it were easy to translate into words, well, I’d just write that one line and be done with it.

Though this is definitely a red w**e, Jochen himself always says, “…this isn’t red w**e or white w**e, it’s Trollinger.” Which is to say this is a singular w**e: bright and brambly, with vivid crunchy red fruits, a myriad of dried spices and a fine, bouyant minerality. Beurer’s w**es always have a sort of energy to them. It’s like they don’t follow the normal rules of physics; these damn w**es levitate. This is especially true of this w**e.

20/01/2026

Well damn, for reasons I don’t really understand, it took us 13 years to make y’all some Lauer merch - tho I’m psyched by the design here, paying homage to the sacred Saar AND **e’s near-insane, if not just straight-up insane, commitment to the hyper-specificity of terroir, despite what the market says we should all do - which is to make it simple and easy. Well, **** that. Let’s make it more complicated and be honest to the culture, the tradition, the terroir.

LINK TO BUY ABOVE. 👆

In our all-around bizarro, end-of-world-ish landscape, I find a bit of optimism in the simple fact that Lauer, despite making way too many off-dry Rieslings that all come with relatively similar looking and largely indecipherable labels, continues to be one of our most loved producers.

The question might be, why? And I think the answer would be: Because the w**es are beautiful. Despite the complex language of dry, or off-dry, or dry tasting, when people taste the w**es, they are moved. The language becomes irrelevant.

All this to say I’m at least happy that we still have the ability to just recognize beauty, and to respond appropriately. Maybe there’s hope for us still?

And if not, well, at least grab a cool hoodie.

06/01/2026

A friend of mine made the following observation years ago: “If the Germans wanted to sell more w**e, they should just make all their w**e dry, period.”

The fact that numerous German w**e regions still celebrate off-dry w**es means they are fighting for their identity, their cultural heritage, despite the financial hardship this necessitates. It is, to my mind, a glorious stand. It is a righteous middle-finger to the polished, algorithm-based trends that seem to wash over our world like a tsunami.

The very concept of sugar in a w**e feels somehow anachronistic, anathema. In one way, w**e must not have sugar despite (or because of?) the fact that everything, everything, everything else is loaded up with sugar. We need sugar, somehow, in our bread, in our cereals and granola and yogurt, in our ketchup, BBQ sauce, soft drinks, in our salad dressings, in our marinades, coffees, energy drinks, and protein shakes.

But the natural sugars from the grape? No, these cannot in any circumstance remain in our w**e. It is vinicultural blasphemy. There is nothing, nothing, less cool than an off-dry w**e.

This is, in and of itself, perhaps the main reason I’d argue it’s time to revisit, or to dig deeper, into this most curious, misunderstood, ignored, blacklisted and ridiculed sub-genre of w**e.

To begin this fine year of 2026, we’re putting Florian Lauer - one of the boldest and most absolutely unrelenting explorers of the concept of “off dry” - in the spotlight for our annual celebration of “off-dry January.”

Keep your eyes peeled for NYC and Zoom Masterclass events later this month and in the meantime…

Welcome to Off-Dry January.

28/11/2025

Damn that was 🔥 - age your Weissburgunder

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