Meet the Maker: Hardy Wallace of Dirty & Rowdy Wines


During the Tenth Annual Natural Wine Event at Astor Center, we had a chance to sit down with the delightful Hardy Wallace of Dirty & Rowdy Wines. We spoke with him about what natural wine making means to him, the challenges that go along with their wine making process, and his favorite food pairing for their wines (fried chicken!).

Cozy up, grab a bottle of their Sémillon and some fried chicken, and watch the video to learn about what makes these wines so very special.

Try Dirty & Rowdy Sémillon, Yountville – 2012
A tense wine, tumultuous in its appearance, but all fans of natural wines will delight in its Sémillon haze. Two styles of fermentation – concrete egg skin maceration in open-top fermenters, lead to complex aromatics: peach fuzz, raw beeswax, grape tannins and spring fresh acidity. Serve at cellar temperature and watch it evolve as it takes in air. Serve with equally complex and funky cheeses or with poultry and rustic stock.