“When I visited Burgundy, this blew me away. Some really cool growers are thinking about how to make great wines from Aligoté, the other white grape from Burgundy, as opposed to the more famous chardonnay. Wines from Burgundy can often be too expensive for most people to enjoy, but aligoté offers an entry level to learning about the region. It’s so lovely and easy to drink, I just want more and more of it. It’s a wine that is both serious and really fun at the same time.” —Ocean Yap-Powell, Burgundy and Oregon specialist, E&R Wine Shop, 6141 S Macadam Ave

“Savoie may be the most underappreciated French wine region. This is hands down the finest example of an old-vine altesse [white wine grape] I’ve ever had. Subtle aromas of quince, elderflower, chalk, marjoram, and chamomile gently evolve from the glass. The palate steals the show with a fresh, polished acidity that introduces a mineral-rich, light and juicy body that finishes bone dry with food friendly notes of lemon pulp, wet stones, and a saline undertone. Total production for this is a mere 2,400 bottles.” —Sergio Licea, co-owner, Flor Wines, 825 NW Glisan St

“This is Mathieu Deiss’s other project when he isn’t occupied by the legendary Alsatian vines at Domaine Marcel Deiss. Intact pinot noir grapes are steeped in pressed pinot blanc and gris juice, creating a wine that’s not orange, definitely not white, but not really red either. What it is, though, is delicious, and it represents his pursuit of freedom from definitions of wine. Spicy like cinnamon and peony floral, its juicy cherry fruit is supported by delicate minty herbal notes. Drink it naked for the full freedom experience.” —Michael Kanbergs, owner, Taborly Wines, 4316 SE Hawthorne Blvd

“The winemaker is actually from Australia. She’s worked with incredibly influential wineries in Italy’s Lazio region, and now she makes her own natural wines from a property in the volcanic lakes above Rome. This wine comes from unusual grapes, including Procanico and Ansonica, which are long-fermented on their skins for a month and placed in large chestnut barrels. It produces this really cool earthy flavor, but with lots of stone fruit sweetness and depth. It is a totally wild orange wine, but not necessarily ‘easy’ or ‘juicy’—more like a complex, medium-bodied sort of thing, almost closer to drinking a red wine in terms of body and texture. She is a tiny winemaker, still very under the radar, and we’re the only shop in Oregon with her wines, which are extraordinarily good.” —Victor Martinez, co-owner, Ardor Natural Wines, 4243 SE Belmont St

“This wine from the island of Corsica is emblematic of small producers doing things by hand. Abbatucci is a biodynamic producer, which means the effort and attention he pays in the vineyards is really focused, and this bottling uses the vermentinu grape, which is native to the island. It’s floral and beautiful and easy to drink, and absolutely makes you think of the Mediterranean. This is the kind of producer we want to support here, and as a bottle of wine it’s absolutely delicious to share with friends.” —David Hunter, general manager and sommelier, Cru & Domaine, 1723 NW 24th Ave