Instagram story viewer> @yung_bechamel> Posts
Cody(@yung_bechamel)'s profile avatar HD Profile

Cody

@yung_bechamel

1.4K
followers
1117
following
Wine guy focusing on structure, acidity, and the producers who get it right.
POSTS STORIES REELS
An incredible afternoon spent with @collinamoody of @vomboden tasting and discussing some of the most captivating wines coming out of Germany. I can't tell you how many times I've discussed with customers and guests my belief that Riesling is maddeningly misunderstood. Today's tasting was such an affirmation of its elegance, depth, range. Tasting the wines of J.B. Becker and Ulli Stein I found myself overwhelmed with thought; how can you balance such incredible acidity, structure and intensity while crafting a wine that is so utterly weightless, charming, and delightful? We were also lucky enough to have some food provided by @jasonberthold a friend, and chef whose food always leaves me speechless. Incredible oysters, geoduck and uni toast all of which paired so incredibly well with the wines. It was the type of food I could eat and linger over a table enjoying for hours. Ulli Stein has a motto "Never for money, always for love" and tasting not just his wines but a range from the Vom Boden portfolio it becomes apparent that what makes these wines so compelling is the wonderful humans behind them. People who've devoted themselves to challenging viticultural practices in an already highly challenging environment. For me, wine has always been about the farmers, it's always been about viticulture it's always been an agricultural product first and foremost in my mind. But today I found myself also loving the romance that there is, this elegance, this transporting property that can take you somewhere you've never been, and introduce you to someone you've never met. There isn't anything else in the world that has magic like wine, I needed today to remind me of the importance of that magic. Sometimes maybe you do need to fall in love again, maybe the most magical thing is knowing what or who you love, but finding new ways to love them. I also took my dog, Greta out for our first real walk today, and many things fell into perspective. If you've read this all, thanks! by @yung_bechamel
There are rare moments in tasting where patience, vessel size, and site expression align with absolute clarity. Opening the 2010 Antica Terra Botanica from magnum was one of those moments. Oregon winemakers often talk about 2010 as the "Zen vintage," a cool, late year defined by tranquility, bright acidity, and unbelievable poise. Utterly sublime and composed on the nose, displaying complex secondary characteristics without losing its core energy. What stood out most was a striking, exotic spice element reminiscent of classic Vosne-Romanée, exotic floral lift over deep clove, star anise, and sandalwood, pinned together by ripe, dark fruit and a brilliant, layered blood orange acidity. The structure remains intact, delivering a savory, endless finish that feels grounded in pure soil. To immediately contrast this alongside the 2023 Botanica was an incredible study in vintage trajectory. Where the 2010 is resolved, expansive, and deep, the 2023 is taut, sappy, and coiled. You can trace the exact same lineage, particularly that distinct blood orange core, but driven by powerful youthful fruit and high-strung phenolic grip. An exercise like this is deeply grounding. It reminds me why I love wine so much. People are able to capture a single moment, a harvest, a season, and over time it evolves into something so beautiful and entirely unique. by @yung_bechamel
7.5 years working alongside Tommy York forever changed the trajectory of my life. He was my mentor, my friend, and the person who helped me pivot from a life in the kitchen to my career in wine. He even poured drinks at my wedding, one of the many milestones we shared over the years. Tommy was so much more than a boss—in fact, he hated that word. He loved working with his team, leading from the trenches where no job was ever too big or too small. Through every shift, he showed us all what it truly meant to lead with kindness, understanding, and compassion. He leaves behind a gap in Ann Arbor and in our hearts that can never be filled or replaced. On his birthday this year I texted him to say I wouldn't be the man I am today if it wasn't for his guidance. I loved the man dearly, and I’ll carry his lessons, his spirit, and his legacy with me always. Rest easy, my friend. by @yung_bechamel
Dirt to Glass 2026 was an absolute masterclass in where Michigan viticulture is today and where we are heading next. Connecting the dots between Day 1 lectures at Kirkbride Hall and Day 2 field visits across the peninsula made for an incredible experience. Day 1 set the stage with deep technical dives into vineyard sustainability, climate risk, research innovation, and market dynamics alongside voices like Nick Dokoozlian and Master Sommelier Madeline Triffon. Taking those high-level discussions directly into the dirt on Day 2 brought everything full circle. We covered massive ground in the field, moving from root zone soil profiles at Lone Silo Vineyard to precision mapping and drone tech at Shady Lane Cellars led by winemaker Kasey Wierzba and Rich Price. Hands-on vine architecture at Black Star Farms was another highlight, watching Jacopo Miolo of Simonit & Sirch break down pruning mechanics, sap flow balance, and the high-stakes reality of retrunking. Technique and tech aside, it’s the community that makes this conference unmatched. Huge appreciation to Amanda Danielson, Paolo Sabbatini, Kasey, our bus guides but especially @allthatandthensomm for the best bus Pendelbogen! And all the host sites and speakers for putting together two days that were collaborative, serious, and deeply inspiring. Seeing this level of shared passion and collective drive to keep elevating our region proves one thing: the future of Michigan wine is so, so bright. by @yung_bechamel
The wines of Domaine Chapuis hold a quiet, steady reverence in Aloxe-Corton. Working these vineyards since 1850, the family, now led by 6th generation winemakers Pierre and Claire Chapuis, favors a traditional, minimal intervention hand that lets the sheer power of Corton’s limestone geology speak for itself. ​The 2015 Corton-Perrières is 100% Pinot Noir from the high-altitude, stony slopes of the "Perrières" climat. Sitting on thin, iron-rich limestone soils, this Grand Cru underwent traditional open-top fermentation before extended aging in French oak. ​At a decade in bottle, this is a broad, muscular, and deeply savory wine that demands time to stretch out. Initial glass time brings layered aromatics of cedar, cigar box, crushed dried leaves, and ripe red fruit. On the palate, the interplay between its noble limestone structure and warm-vintage generosity unfolds into dark cherry, forest floor, black tea, dried herbs, and a fine, persistent minerality. ​Corton can sometimes present as overly firm in its youth, but Chapuis’ hand with Perrières in 2015 has hit a magical plateau of maturity. Paired alongside sous vide Magret duck, wild chanterelles, and a blackberry reduction, it’s a masterclass in balance and depth. #CortonPerrieres #GrandCru #Burgundy #DomaineChapuis #PinotNoir by @yung_bechamel
Got allocated some of this 2024 Foillard Côte du Py for @the_dixboro_project and selfishly cracked a bottle tonight after service with absolutely zero regrets. It was immediately seductive from the first pour. High-toned roses and fresh cherries on the nose, leading into an exceptionally elegant palate framed by soft, silky tannins and bright notes of raspberry, cherry, and watermelon. It was so complete and harmonious that I turned to @jewlofthelotus mid-glass and asked, "Can a wine taste like a feeling? Can that feeling be calm?" Grounded, balanced, and thoroughly satisfying. Only a few bottles remain, so get it while you can @the_dixboro_project ! by @yung_bechamel
Today my Grandmother Adelaide passed on, Ive struggled today to find words or energy. When I visited her in the hospital last month I understood the reality of things, but often as is the case in life it's easier to push that aside and be hopeful. My grandmother was an incredible woman, she taught me how to cook, how to care for others, and the value of hard intentional work. Nobody can ever replace her, and that's what's so beautiful about having spent all my life knowing her. We get to share life, and moments with family and friends we love. I'll never forget the smell of waking up on Sunday for church and already the gravy was simmering. We fried meatballs together on her 80th birthday to feed the family, and as a young teenager who was passionate about food and hospitality she would take me to local French restaurants and we'd order something different and new every time. We ate profiteroles, went on summer evening walks to the park stopping to grab Italian ice on our way back. Whenever I was in flux she was a grounding force, helping me navigate growing up and living far from home. She was there on my wedding day, and told me often how proud she was of the life I've built. It's a privilege that we get to share this life together, that we get to laugh and cry together. 34 years of my life I got to share with her, and I'd never trade it. When I last saw her she thanked me for being present for her, she took my hand and gave me three squeezes which meant "I love you" something we did when I was in elementary school and was embarrassed to give her a kiss on the cheek goodbye. I held her hand and gave her two squeezes back "Me too". by @yung_bechamel
Few producers are capturing the dynamic energy of modern Champagne quite like Laherte Frères. ​Steered by 7th-generation vigneron Aurélien Laherte out of Chavot, the estate spans over 75 distinct plots across the Coteaux Sud d’Épernay and the Côte des Blancs. Aurélien’s commitment to organic and biodynamic farming, paired with picking at full phenolic maturity, gives these wines a depth that completely redefines non-dosé Champagne. ​This Blanc de Blancs Brut Nature is a masterclass in tension and weight. 100% Chardonnay from ~35-year-old vines planted in shallow clay-limestone and pure chalk subsoils around Chavot and Épernay. The primary fermentation in neutral oak barrels and foudres with regular lees stirring and partial malolactic fermentation, blended with 50% reserve wines. Zero dosage, but zero compromise on texture. You get this brilliant collision of ripe orchard fruit, lemon curd, and subtle hazelnut, immediately anchored by a laser-sharp, saline, chalky minerality. What blows me away about Laherte right now is that exact balance: maximum intensity and generous concentration, held together with effortless poise and laser-focused precision. Easily becoming one of my absolute favorite houses in Champagne. by @yung_bechamel
​I found this photo recently while spending time with family in New York. It had been at least three years since I’d been back home to New Rochelle, and the trip really put things into perspective. It’s crazy how fast life moves, but it reminded me how important it is to just show up and be present. There is so much beauty in growing up, and in sharing the privilege of these experiences with the ones you love. by @yung_bechamel
A closer look at a truly compelling and singular bottle: Domaine de la Cras 'Coteaux de Dijon' Blanc. To understand why this wine is so exciting, you have to look at the history behind it. In 2013, the city of Dijon purchased a 160-hectare property on the northern fringes of Burgundy. Instead of selling to a corporate giant, they held an open call for a young winemaker with no family land to run it as an organic project. They chose Marc Soyard, who had spent six years as the chef de culture at the iconic Domaine Bizot under Jean-Yves Bizot. The city gave him free rein to farm under his own vision, and his rent is uniquely paid entirely in an annual allocation of wine. Today, this is the sole estate permitted to use the 'Coteaux de Dijon' designation. Soyard farms these 40-year-old Chardonnay vines organically in limestone marl soils with completely hands-off cellar work. The fruit is hand-harvested, spontaneously fermented, and aged in a mix of oak, acacia, and chestnut barrels before being bottled unfiltered with minimal sulfur. The result is beautifully balanced and alive. On the palate, it strikes a brilliant structural dichotomy. You get an incredible, nerve-y tension driving through the core, yet it remains incredibly gastronomic with a serious sense of weight and presence. That vibrant energy carries rich fruit before snapping back into a long, persistent, chalky finish. It is an absolute masterclass in precision, and it completely blew me away. I made sure to add this 2022 vintage to our cellar at @thedixboroproject, so if you happen to be dining at the restaurant soon and want to taste what Marc Soyard is doing up in Dijon, let me know and we’ll pull a cork. by @yung_bechamel
There is something special about the way a bottle opens up when you're just sitting in the backyard on an early summer evening. Getting a new beverage program dialed in as wine director at @thedixboroproject has been keeping me busy, so having a quiet moment at home to just taste and appreciate a wine is exactly what I needed. I opened a bottle of the 2023 Tempo d'Angelus near my garden to spend some time with it, and it absolutely hits the spot for this time of year. Most people hear the name Angélus and think of age-worthy, historic Saint-Émilion bottles that may feel out of reach for a casual night at home. But Tempo is a newer chapter for the estate. It’s an intentional, modern expression of Bordeaux. It's vibrant, approachable, and made with the same technical precision but meant to be pulled right now. It’s Merlot-dominant with a backbone of Cabernet Franc, bringing a beautiful balance of plush, dark plum fruit and a bright, chalky sapidity. There's a nice streak of cedar and violet on the nose, giving you that unmistakable Bordeaux structure without the austerity. I loved it enough that I just put it on our by-the-glass list at work. Come by the restaurant, grab a seat, and let's pour a glass. by @yung_bechamel
There is immense joy in observing the effortless classicism that Fabio Alessandria brings to the cellar at Comm. G.B. Burlotto, particularly when working with a variety as deeply rooted as Barbera. ​With this 2024 Barbera d'Alba, the winemaking is a masterclass in transparency and restraint. By utilizing traditional fermentation and aging the juice in large, well-seasoned oak casks, the estate allows the graceful, high-toned character of the vintage to guide the narrative. The result is a wine defined by a remarkably deep, succulent fruit profile. It delivers the pristine, concentrated fresh black raspberry and ripe black cherry, maintaining a bright, translucent definition that is beautifully accented by a note of fresh violets. The grape’s natural, electric acidity is perfectly checked by the depth of the fruit, creating an expression that is seamlessly integrated, elegant, and entirely alive in the glass. by @yung_bechamel

Download All

Save the photos and videos currently loaded on this page.

0Photos
0Videos
Ready to download 0 / 0

Keep this tab open until your download is ready.
back to up