Follow the Buyer! Beth Baye
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Beth's Bio

Buyer for: Italian Whites, Alsatian Wines

Beth left medical school in 1999 to pursue her passion for wine. She began working for a popular New York City wine boutique, honing her ability for finding delicious, reasonably-priced wines and sniffing out the overpriced ones. As her knowledge progressed, so did her appreciation of the wines of Burgundy, Rhône, the Loire Valley, and Piedmont. In 2004, Beth became Wine Director at (now sadly defunct) Total Wine Bar – one of Brooklyn’s first wine bars. In 2008, Beth was tapped to help open one of Harlem’s first wine bars. At the end of 2008, Beth returned to retail – where she continues to enjoy helping customers match their dinner plans with an appropriate wine purchase. At 67Wine, Beth continues her passion for Piedmont by buying Italian white wine for the store. She has led wine tasting workshops throughout New York City and has traveled as far as Jamaica to share her expertise. Beth comes from a long line of excellent family cooks, and when she’s not teaching others about wine, she can be found preparing meals to enjoy with friends and family. She likes the occasional geek wine, but still prefers red and white wines to orange ones.

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Beth's Choice:

Endrizzi Müller-Thurgau 2012 (Trentino-Alto Adige, Italy)

Food PairingWhy I Bought ThisThe Story

The Endrizzi Müller-Thurgau 2012 makes a terrific, expressive winter aperitif, a dry, sleek, and clean expression of the grape, that is neither too light nor too heavy. A lift of almost saline minerality also makes it a perfect accompaniment to simply prepared white, flaky fish. And for those who might be looking to avoid sulfites, note that Endrizzi’s wines are among the lowest in sulfites to be found.


I didn’t think our Alto Adige section would be complete without including a Müller-Thurgau and I find Endrizzi’s to be one of the truest and most gratifying expressions of the grape. Although some Müller-Thurgaus are bland at best, Endrizzi’s is interesting both aromatically and on the palate. It’s slightly floral, with good acidity that doesn’t come off too citrusy. A few months on the lees lends it a richer texture that many other Müller-Thurgaus, making it work very well with food. Endrizzi is not certified organic, but winemaker Paolo Endrici works naturally, keeping pests in check with specially designed birdhouses that attract the right predatory birds, and insect hormones that confuse pests and prevent them from reproducing.


Winemaker Paolo Endrici is a fourth generation winemaker who employs a thorough approach towards sustainability, planting nutrient-rich cover crops between the vines. No chemical treatments are employed on the farmed land, and, as mentioned above, confusion sexuelle is used instead of pesticides. In addition, the fermenting must is protected by a blanket of nitrogen, obviating the need for added sulfites. The grapes are grown in chalky, porphyry-rich soils 1,600 feet above sea level. The wine is fermented in temperature-controlled stainless steel vats.

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