I love this: I get to illustrate something I’m very fond of - increasingly so since moving to California, and that is wine.  This is my second wine column illustration for La Cucina Italiana magazine [since 1929].  This particular column deals with “extra maceration”, entirely “natural” wine that is fermented, not in barrels or tanks but rather in wax lined, clay amphora buried in the ground.  It’s a rather ancient technique that can still be found not only utilized but also even preferred in its regions of origin.  Besides the amphora, extra macerated wines are kept in contact with skins, leaves, etc., longer than normal resulting in a bright, tannin infused, highly sip able quaff. I got a chance to taste some of these recently @ Terrior in San Francisco.  The wines were lighter than those I’ve been having lately but very flavorful and fruity although dry. These are entirely European in style and rather divergent to the big, fruit foward Californians.
Another great place to sip tasty viniculture is Barrique, also in SF.  Barrique serves their wines directly from the barrel and I’m a fully disclosed sucker for that shit! Here's an article on amphora wines from SF's 7X7.
 
But the kick is the double whammy-2 highs for the price of of 1!