Spilled Stories and Recipes from Natural Winemakers

<b>The popularity of natural wine has taken the food and wine world by storm, and in this book, co-author Stephanie Mercier Voyer, chef David McMillan, wine importer Zev Rovine, and photographer Xavier Tera take readers on an immersive journey into the heart of natural winemaking. Part wine book, part cookbook, part road trip diary, <i>Spilled: Stories & Recipes From Natural Winemakers</i> brings readers beyond the vineyard and into the kitchens, cellars, and lives of 25 of the most influential natural winemakers in France and Italy.</b><br><br>To truly understand natural wine, the authors knew they had to experience it firsthand. So they packed their bags and hit the road. From the limestone caves of the Loire to the sun-drenched hills of Sicily, they harvested grapes at dawn, slept in overbooked hotels and haunted castles, had kitchen dance parties, and stayed up late drinking, debating, and laughing. But no matter where the journey took them, each day ended the same way: gathered around a table, sharing meals and stories with the winemakers who are shaping the future of wine.<br><br>The result is <i>Spilled: Natural Winemakers Stories & Recipes</i>—a book that blends intimate storytelling, evocative photography, and 34 home-cooked recipes straight from the winemakers’ tables. More than just a wine book or a cookbook, <i>Spilled</i> is a celebration of the human side of winemaking—the patience, passion, and occasional chaos behind every great bottle.<br><br><b>The Winemakers and Their Recipes</b><br>From simple countryside meals to deeply personal family dishes, these recipes capture the spirit of the natural wine world: unfiltered, vibrant, and meant to be shared.<br><br><u>Highlights:</u><br>Jean-Pierre Robinot’s French Veal Stew<br>Kenjiro Kagami’s Nikujaga with Yuzu Kosho<br>Athénaïs de Béru’s Whole Roasted Harvest Fish<br>Patrick Bouju’s Braised Lamb Shank with Spelt<br>Anders Frederik Steen & Anne Bruun Blauert’s Wild Mushroom Risotto<br>Dario Prinčič’s Rabbit Biechi<br>Elisabetta Foradori’s Zucchini Soup with Fresh Cheese<br>Frank Cornelissen’s Tempura Artichoke Hearts<br>Gabrio Bini’s Panelle with Spicy Caper Condiment