ORANGE GLOU | DOREEN WINKLER

This month, we kicked off a new series, THE 9LIST 9TASTING that you'll see a lot more of as we head into 2025. We kicked off this inaugural event at Orange Glou which carries natural orange wines and is founded by Doreen Winkler. Orange Glou is the world's only wine club and store dedicated exclusively to orange wines. She was also named one of America's Top Sommeliers by Forbes.

We enjoyed spending time with her in her Lower East Store with our virtual event which took place on IG Live as well as being available on our YouTube channel. She talks about natural wines, orange wines, the selection of orange wines we can enjoy in a number of situations, her passion and the history of these wines, and more.

ATHLEISURE MAG: It’s so great to have you join us on IG Live and if you miss anything, you’ll be able to see this on our YouTube channel, our THE 9LIST app, and of course, in Athleisure Mag's DEC ISSUE #108. We’re here today for our THE 9LIST Holiday Event which basically focuses on our must-haves, things that we can enjoy, do, and have.

Today, we’re here for our THE 9LIST 9TASTING event and we’re kicking it off with Doreen Winkler who has been in our issues a number of times and we’re excited because we’re in her store right now with all of these celebratory balloons as they were part of 5-year club celebration as Orange Glou was established in late 2019. She is going to talk to us today about natural orange wines, the store and we’re going to talk about some wines that you can have when you’re holidaying, sitting at home, or bingeing your favorite shows.

So thank you for having us here as you know I love you.

DOREEN WINKLER: It’s really good to see you. Thank you for having me as this is an amazing little set up!

AM: I love a good beverage set up! Can you tell our viewers what natural orange wines are?

DW: So yeah, it’s basically 2 questions, I have to be honest because there’s natural wine and then there’s orange wine. But we are definitely combining the two for sure at Orange Glou because we only feature natural orange wines.

Natural wines are basically wines that are made in a way that you would naturally romantically think of how wines are made. Perfectly ripe grapes, hand harvested at the right time, not the foul ones, not the green ones, the perfect ripe grapes that have not been sprayed with any chemicals – hand harvested in small buckets so that they don’t burst and get any bacteria in there. Then they basically get crushed and there are no additions in that. Sometimes in the bottling there is a tiny amount of sulfur which we always say that it has to be at least under 20mg, but honestly, I’m getting lower and lower. I have so many zero-zero wines (wines with no added yeasts or sulfur) in here which we call, the cool kids call, the no added sulfur wines. They have been really stable now for the last year. That’s basically what natural wine is. The romantic way that wine is actually made, but unfortunately, there is also a non-romantic way but we’re not going to talk about that!

AM: Haha we’re not going to talk about that!

DW: Orange wine is made from white grapes only. There are about 20,000 varieties out there. I always talk about the varieties, because the varieties are everything. While they are white grapes, they really have different skin colors, there are green grapes, there are yellow grapes, there are golden grapes, there are grapes with little pink freckles I call it, like Pinot Grigio or Gewürztraminer; also, some have thicker and some have thinner skins, the way that they are built it’s very different and it really affects the color of the wine. It really affects how you make the orange wine and in short, orange wine is basically macerated on the skins, you usually do it foot trodden so you stomp it with your feet – clean feet! And you leave them together, the juice, the skins, the seeds, and sometimes the stems. That could be for a day or it could be for a year. It really depends on the grape variety and what the wine maker wants to achieve. Natural wines are really handmade in that sense. So they are often tested every single day on how it is reacting, how it is maturing, and it’s very exciting. I have done 15 harvests – I’m getting old! It’s very tiring!

AM: I can imagine!

DW: But every time, it’s also magic! I love learning and you learn something every single time. It’s beautiful in the vineyards and even though I prefer doing more cellar work, I love the combination which is really great. The picking process really hurts your back!

AM: Wow! That’s a process!

So, how long has orange wine been around? In a condensed form because I’m sure you could do an in-depth Encyclopedia Britannica on this topic!

DW: It’s been around for about 8,000 years. It originated in what’s now the Republic of Georgia. They wanted to make wine you know, with their hands. They didn’t have any machinery or anything. They heard about white wine and they had their grapes and they foot-trodden them as well and then they were like, how are we going to get the skins out? Back then, there was no press and I think that they were trying, but the skins were 30% of the juice so you’re really losing alcohol if you’re trying to do that. They were the first ones and they really enjoyed it. They ate a lot of medieval meals so it was nose to tail, the whole pig and fish over the fire. This style of wine really paired well with it.

I feel like that is why I also became so obsessed with it because really there was this restaurant Aska where I wasn't really able to find a lot of pairings and we had a 19 course menu and every course had to be paired. That’s how I got into this mess ha!

So yeah, they have been doing it for 8,000 years and really only in the last 40 years has it come to the rest of the world.

AM: It’s like a hidden secret in plain sight since it has been around for such a long time.

DW: Yeah, they kept it to themselves.

AM: You have given us a condensed history on orange wines. So from the perspective of today’s THE 9LIST 9TASTING event, we want to look at different wines for different situations. If we’re going for Brunch and we want something that is a lighter wine, what would you suggest for 3 wines?

DW: Well, we have these 3 wines lined up here.

AM: Which magically appeared!

DW: Maybe we should taste these 3. The first one is from Franz Strohmeier and we missed you at the fair this year because he was here. The one and only!

AM: We will never miss another fair again! I already put it in my calendar!

DW: You shouldn’t! It takes too long to make them. I have several panic attacks in between.

AM: There are always a few of those when you’re putting something out.

DW: But at the end, the day of, it’s amazing! I visited him [Strohmeier] on a trip and I feel like my team pushed me out of the door because it was really hard for me to leave my baby alone. But I went first to Italy, and then I went to Czechia as I really needed to see what was happening there, and then I went to Slovenia, and then I finished up in Austria. So 4 countries.

He’s in Styria in Austria and this one is called Weisser Frizzante it’s from Pinot Blanc and also Sauvignon Blanc. It’s on the skin for a little bit, about 3 weeks and then aged in wooden barrels for a little bit and then bottled for a secondary fermentation and it’s just really refreshing and it has like beautiful floral aromas, it’s juicy, it’s mineral and it has so much finesse and that’s how you want to start off your Saturday or Sunday Brunch I think. It’s really elegant and it’s not your mimosa. It’s your Holiday Brunch for sure.

This wine has so much finesse and I absolutely love this wine. I can’t wait to drink it so that is why I am not talking.

AM: I love a good Holiday Brunch and this is very nice!

DW: I think that you can taste that it has a beautiful minerality, it has floral notes, and it also has a little bit of a mushroomy, beautiful citrus and very refreshing.

AM: It’s nice that it has an interesting balance between an Earthy and curranty like an evanescence at the same time. It’s a very nice palette cleanser between everything. It’s very enjoyable.

DW: It’s a good holiday wine I think. I don’t even want to pour this into the bucket, but you can’t drink that much.

Then we have this wine, from Domaine Lebled they are out in the Loire – it’s basically classified as Vin De France because they are a little rebellious and they are not following the rules that the Loire region wants. This is made from one of my absolute favorite wine variety called the Menu Pineau which is only 1% of grape varieties in the Loire. It’s very special as I see a lot of mushroomy aromas like very earthy and also beautiful minerality and elegance. It’s about 2 weeks on the skins and it’s just really really delicious.

I think that you should give it a little swirl. This is about 2 weeks on the skins and you see that it is a little bit darker in color and again, that has to do with the grape variety. I also really highly recommend to look up your grape varieties. You can really tell when you now look up, okay there was Pinot Blanc and Sauvignon Blanc in there – how do they look like? Then you’re able to understand a lot more. Give it a whirl!

AM: What do you mean by mushroomy wine?

DW: Just that it has more of that earthier aroma.

AM: It’s sweeter than the other one.

DW: I would not call it sweet.

AM: Really?

DW: It just has more Brut. But they are all dry.

AM: Right, it’s very dry. It’s very nice.

DW: So I would say that it has a little bit of yellow plum. There’s this mushroomy thing that I was telling you about earlier. Maybe even a black tea.

AM: Yeah, I’m definitely getting that.

DW: The minerality – people always just think that orange wine is this punchy, ridiculous, overpowering, and weird thing. But I mean, this is fine wine. You can see that the first 2 examples that we have had right now because we’re about to open the last one – it’s like, full of finesse. It’s very beautiful and very well done.

I would actually have this with this amazing toast with wild mushrooms like they do at Dudleys for brunch!

AM: Ooo, I was thinking the same thing. I was thinking a toast with a duck confit.

DW: Well the mushroom toast doesn’t look good when you eat it, but I would eat it with a girlfriend that goes out with me, but not on a date. The mushrooms just fall off the toast as you eat them.

AM: Well I really love this one.

DW: It’s so good!

Then, you heard me talk about this before. I really love Czechia right now!

AM: The color of this one just pops!

DW: Then the last one which truly a holiday wine, this one is from Czechia and Czechia is really on fire right now when it comes to the region. This is from Donatus, they are making this from an indigenous grape and as you can tell, I like indigenous varieties. I got to visit them this year. It’s called Pálava and they only have that in Czechia and it’s a really deep rich amber wine with over a month on the skins and long aging in barrels for a couple of years. This has a lot of tea aroma, but also a little bit of dry mango and papaya. I really love this wine! It really gives it definition and extra layers. We really feel like this is a great holiday wine.

This could go really well with Steak and Eggs if you want to do Brunch.

AM: I can see that.

DW: It hits the spot. So when you smell this, I smell some sort of dry mango and papaya situation.

AM: I smell a lot of blossoms and maybe something that is like an Elderflower, but not quite. It’s hard to put my finger on it.

DW: Mmm, maybe some sort of a honeysuckle. Something that is really warm. There’s lots of layers. There is a little bit of a sage situation. There is also some black tea. I love this one!

AM: I mean, I have loved all 3, but this is very tasty. I can totally see why you said a steak or even a Cauliflower Steak.

DW: Totally or a Mushroom Risotto. Of course some Fried Chicken would be great as well with some waffles! Who doesn’t like that?

AM: Such a great combo.

DW: We definitely need to go to lunch after this.

AM: I know, my stomach just gurgled.

This tasting was amazing and we have additional bottles here and although we’re not tasting this selection, what are 3 that would be great for dinner when we hit that mode?

DW: Ah I only have 100 wines here!

AM: I know it’s tough and for those watching and eventually reading, you’re missing out because you should really be coming to Orange Glou to see these wines if you are here in NY as there is a beautiful selection. But for the purposes of this event, I am forcing you to pick 3 for dinner!

DW: I would say – oooh there are so many! I’m a big fan of Gut Oggau, they make a lot of different delicious wines in Austria – like Theodora. I’m also really obsessed with Austria right now. It’s just a region that really keeps on giving and the quality has become just really high. They make this really delicious Grüner Veltliner that is only a couple of days on the skins. It has this finesse, it has the green juicy apple, peppercorn minerality and layers – that’s a really good one.

I just got to try this amazing wine from Skegro Winery in Bosnia Herzegovina the first time that we had the wine in this store. The grape variety is called Zilavka and this is a couple of months on the skins. It has this very tangeriney feel even though I try not to talk about citrus fruits because we have people coming in here every day asking what kind of oranges are in the orange wines – none! It just really has the layers and an Earthy aroma with a very citrusy and grapefruity – pink grapefruit – very delicious! I really hope to dig deeper into that country for sure.

We also have amazing Slovenian wines here and I just got to visit earlier this year. It’s really an amazing memory. A lot of those wines are not currently imported and that was really hard to see and I’m trying to help, but it’s not really a good time to do that. We are having some really nice wines – from a great producer over there who is actually French who married a Slovenian woman.

AM: Ok, I see the connection because I was like how did that pairing happen?

DW: Their winery is called Kabaj and he makes really nice Rebula which is Ribolla Gialla [grape] which is really delicious, really layered, really rich, really good for your steak wine, I would stay.

AM: Ooo I love a steak wine!

DW: I’m really obsessed with this producer as well. Franco Terpin, he is in Italy, actually on the Slovenian border. I was able to also visit him this year. He’s an icon and I have been admiring his wines for 15+ years and now you know how old I am. He makes this Friulano that is a couple of months on the skins. It kind of has this persimmon taste. There’s not a lot of wines out there that have that note. It’s layered and it’s like this tropical persimmon situation which I really really love it.

Maybe in terms of a paring, something like – I feel like, something vegetable driven like roasted vegetables like something over a fire that I can see like carrots.

AM: Or roasted squash.

DW: Squash, something in that direction.

And then, this one is from Jura, France it’s called Domaine L’Octavin. It’s a female producer and she’s very awesome and a really wild one. It’s really extreme how she has been doing wine. She has been doing zero sulfur wines for many many years. This is a Gewürztraminer and Pinot Gris blend. It’s about a month on the skins. It’s really really dark in color, we can’t see it right now. But I highly recommend this for anybody to seek out – any of these bottles really.

This could be a great idea with so many things! I love this with a duck confit and some sort of a raspberry coulis like the old school French kind of cooking.

AM: I was just going to say that it feels like a Julia Child moment like a Coq au Vin!

DW: Ahh Coq au Vin that would be nice too!

AM: And tasty!

DW: To add a third to this mix, we haven’t really added any US producers today. This is one of my favorite producers in the US. The winery is called Ruth Lewandowski but really the producer is named Evan Lewandowski and he makes wines basically out in California in Mendocino. He often brings them back to age them in his home state of Utah. So it is a very interesting story. He works a lot with Italian varieties. As you know, none of them are native and they are all implanted into the US over the years. This is made from the Cortese grape. In Italy, the Cortese grape is used for Gavi di Gavi and nothing can be more boring than Gavi di Gavi. It’s literally like if you told me that you have a Cortese for me, I’d shake my head and say, “I can not!” As a Sommelier and especially in the 2000’s, I was 22 when I actually had my first Sommelier job. And in the 2000s, everyone was drinking Gavi. I would just have nightmares over this, but then he changed my world.

This Cortese is 6 months on the skins and there is really nothing like that out there. And actually, it tastes like root vegetables. Like the beautiful, roasted, organic, sweet carrots!

AM: Oh wow!

DW: I would even almost say that it kind of has a bit of a curry note. Also celery root – I know that that is not really common in America and I’m always looking for it because my dad always made me a celery root salad. It was kind of a pickled thing and we also do a lot for the holidays, a Celery Root Purée especially with Venison, it’s a classic. It’s also great with some Brussel Sprouts.

AM: That sounds great!

DW: That was a holiday dish from my family actually for years. This could be amazing even pairing it with some root vegetables, venison, and some purée.

AM: I am definitely intrigued about this. I also love the little cap.

DW: It’s really great!

AM: The label has an upside down bear!

DW: The funny thing is that now that I am recalling it, the restaurant that I consulted with after Aska, this was the first one that I put on by the glass. So, that is really a special wine and I also recommend visiting him in Southern California if you can because it’s really cool.

That was another 3!

AM: What about 3 when we’re wrapping presents? I mean obviously we should be doing everything responsibly in the comfort of our homes. But when are 3 orange wines when we’re wrapping presents moments before when people are coming that we can enjoy?

DW: I must say that when I am wrapping presents, it feels like it has to be sparkling.

AM: Oh yes!

DW: Yes, because it kind of gives you that feeling that you’re getting in the mood. One of my absolute favorite sparkling besides Franz Strohmeier “Weisser Frizzante” which I absolutely love this one of course, I love this wine from Italy called Vej Brut from Podere Pradarolo is the producer in Emilia-Romagna they very much specialized in Malvasia which is really great when somebody does that. They really show us so many facets of how this grape can be utilized. Vej Brut is always a late release. It is actually made a little bit in the way of champagne – just different and it has a really long time on the lees (old yeast particles) like champagne is. It’s the most powerful sparkling wine that I have ever seen and there is nothing like it. It looks copper in color.

AM: Oh wow!

DW: It’s really a trip if you ever get to try it, you will never forget it.

AM: I’m just looking at the smile on your face and it says it all, that we are all missing out by not having had this.

DW: If you don’t want to go as deep and you want to share this specific wine with guests which I don’t recommend!

AM: Your guests will say, we want more!

DW: Exactly!

There are just so many options out there! There’s a German producer called Weingut Idler, we’ve had this wine a lot here and they make an insane Muscat. That Muscat has this really nice fresh minerality and juicy ripe pears. It feels like you’re eating them. I eat a lot of pears and people laugh at me because I’m German, I’m not exotic.

AM: Yeah, you like pears!

DW: It’s like you’re eating this perfectly ripe pear. It’s so delicious and I can’t wait to get it back here. You know, we just can’t order everything and have it here at the same time. Wines are sold out, they’re in small quantities, it's natural wines and we can’t have it all at the same time! But we also like rotating things. That’s a lot of fun.

Another wine that I love is from Japan and it’s sparkling – huge fan! I’ve been begging to get some here and I think I have asked 4 times. I keep asking the winemaker, when are you sending some? It’s called Grape Republic and it’s in Yamagata which is in my favorite region for sake. They make really good wine there and they have their own varieties which are kind of hybrid varieties like Niagara, Delaware, and Neo Muscat. That wine, I can’t wait to get it because it’s coming today!

AM: When you’re thinking about Après Ski or holidaying at the beach – what are 3 wines that you think are great for that?

DW: For relaxing, there are a bunch!

AM: Haha and I need 3!

DW: If you are really on the holiday or vacation. Then you have already spent so much money that it doesn’t make any difference to have a bottle for around $100. This is from Muster. This is basically Sauvignon Blanc and a little bit of Chardonnay and also from Styria in Austria. When I talk to him, he doesn’t say much. I’m actually always surprised when I get another word out of him. He says that the label should really reflect the wine. When you have actually had the wine, you understand it. It’s kind of like this layered, beautiful, dark orange wine with a really long skin maceration and then it goes into the barrel and then it goes into these beautiful bottles that are twice as heavy as these regular bottles. So I am going to put it down! It has this tropical deliciousness with these ripe peaches and these apricots and even pears.

AM: It’s a holiday in a bottle.

DW: It really is a holiday in a bottle. I have had this on the beach because it made a lot of sense. So I highly recommend this.

If I could get that bottle which has the OG label (Nespor Rajsky X Orange Glou Sylvaner 2020) on it. This is something that we put together that the producer from Czechia – I mean, I have really been helping (or trying to) out there a lot. As you know, these producers are all small and they live in these small little villages. There was a wine specifically produced for us. But the specific Sylvaner looks pinkish and I feel like this grape is also 1% and it’s really used sporadically (there is a little bit in Alsace) but they’re the only ones that have it in Czechia. I was just so impressed and it has a long skin maceration and amazing layers of favor. I would say, it has a bit of a pineapple note as well. It really brings in that holiday spirit or that vacation spirit that I was trying to say. I could really see this at the beach even though it has a lot of density. Both of these do. I think that they bring a lot of pleasure on the holiday.

Lastly, I would recommend the “Les Vins Pirouettes Alsace Le Brutal!!! De Claude Blanc”, made from Riesling and Sylvaner in Alsace. I am a huge fan of the “Brutal labels.” They are around the world now, but they originated from Bar Brutal in Barcelona. They asked a bunch of producers from all over the world to produce a “wild wine for them.” Then this went into the Brutal series. It had to be zero-zero so no additions whatsoever. It was like 300 bottles that each had to produce in the beginning. Then the wine became so popular that now there is a little bit more. It not only goes to Bar Brutal, but it also goes around the world. If somebody was going to make a wine for Orange Glou only, it does not go around the world! I am possessive with my wines and it would only be here.

This one is made by a wine producer in Alsace. It’s from Sylvaner Riesling and I think a little bit of Muscat is in there too. It really is wild. How can I describe it? It has a bit of those crunchier tannins. It’s really tight and precise. It has a kind of rhubarb kind of note to it. Lots of floral notes, orange, zesty –

AM: It definitely sounds like it has some zip in it.

DW: It has a lot of zip in it. Really fresh aroma.

AM: We have talked about all of these wines in terms of our lifestyles. When you’re thinking about when you’re getting ready to wrap your presents, what are some wines that we can enjoy for that mode?

DW: Well, I would go back to Sparkling, I feel that it kind of brings you a lot of joy and if you want something that is a little bit lighter and that it is fun and raises your spirit, I of course would go back to Strohmeier’s sparkling, because it is so delicious and I can’t wait to drink a little bit more!

AM: Very true!

DW: We have this Brut from Italy called Pradarolo. They focus on Malvasia which I really like and they are really old vineyards. There are so many different expressions that I have been very impressed with their wines. It’s called Vej Brut. It’s always a late release and it’s 8 years old. I highly recommend this, it’s coppery in color. It’s dense and it’s intense. I never want to share it. SO drink fast before your people come!

We also have, you see that ginormous bottle over there. This is actually the first time in the US – can I bring it?

AM: Yeah! Bring it over! We can’t tease the people. They want to know how big this bottle is.

DW: This is from Partida Creus, it’s called SM <3 V and they are up in Spain. I actually did a harvest there. This specific wine they only make in magnums and double magnums. It’s really really limited and we only have 2 bottles of this.

AM: What size is this?

DW: This is a double magnum so that is a 3 liter bottle. They only work with abandoned vineyards. They only work with indigenous varieties that nobody has ever heard of. They have a lot of bush wines which I did harvest there. I don’t recommend ha – no! It’s just really hard as you are dealing with old bush wines. There are like 2 or 3 little grape bunches in there. You have to go through the entire bush to try to find it and it’s just really hard on your back.

AM: Just watching you do the motions made my back ache!

DW: There were pomegranate trees and honestly this has a bit of pomegranate feel to it. It’s these bursts of flavors that pops literally and it’s just a beautiful NYE bottle. I was able to have a smaller size of the magnum on NYE last year and yeah, that was a lot of fun.

I also really recommend doing a harvest at least once in your life. It’s really special in how everybody works together and you get to see how the memories will last forever and even though the bush wines broke my back, it was totally fine!

AM: What are 3 orange wines that pair well while enjoying your favorite football/basketball snacks when homegating?

DW: For homegating while watching the game, a super fun pét-nat like the Sicilian Fabio Ferracane “Foddreé” 2022 is great with Buffalo wings; a lighter bodied Tutti Fruitti Ananas “Nespola” 2022 from France to go with chips and dip; and the Keltis “Sivi Pinot” 2018 from Slovenia has bold, yeasty notes that go great with pigs in a blanket.

AM: What are 3 orange wines that pair well while watching some of our favorite shows such as The Bachelor, Red Carpet looks during Awards Season, or other streamed shows?

DW: Enjoy a sparkling Milan Nestarec “Danger 380 Volts” 2023 from Czechia while watching The Bachelor; a Franz Strohmeier “Wein der Stille-TLZ" 2019 from Austria during the fashionable Red Carpet for its elegant, sophisticated flavor; and something easy yet exciting with only a couple days of skin contact, like the Kumpf & Meyer “Badinerie Restons Nature” 2022 from France, while streaming a light-hearted show like Man on The Inside.

AM: What are 3 orange wines that pair well with lighter desserts like macarons, creme brulee, and gelato?

DW: Due to the skin-contact fermentation process, orange wines are dry and therefore don’t typically pair well with sweets and desserts. However, there are a couple of exceptions like the sparkling Grape Republic “Aromatico” 2022 from Japan, which has some residual sugar; and sweet orange vermouths like Matthiasson Sweet Vermouth No. 6 from Napa Valley and the Channing Daughters “VerVino Vermouth Variation 5” from Long Island.

AM: What are 3 orange wines that pair well to gift someone who loves a fuller bodied wine?

DW: For someone who likes fuller bodied wines, I recommend getting them L’Octavin “Hip Hip J…” 2021 from France; Franco Terpin “JKT” 2018 from Italy; or the Brooklyn Oenology “Broken Land” 2014 from the Finger Lakes in New York State.

AM: What are 3 orange wines that could be an option to gift if you are attending a dinner party?

DW: The wine you bring to a dinner party should be a conversation piece. It should have a story and be unique. Go with something like the Ghvardzelashvili’s Marani "Gua" 2020 from the Republic of Georgia, the country where orange wines originated over 8,000 years ago. The dry Kristinus “Liquid Sundowner” 2020 from Hungary is another great unique option, as Hungary is more known for its sweet wines. And one of my favorites is the Laurent Bannwarth “Synergie Qvevri” 2012 from Alsace, which is from a winemaker who releases wines no earlier than 10 years after making them, and in this case uses a traditional Georgian qvevri, an earthenware vessel, to make the wine.

AM: That’s amazing! You gave us a great sampling and for those of you that are watching us live now, in Athleisure Mag’s DEC ISSUE #108, this THE 9LIST Holiday Event 9TASTING will be transcribed for this edition you’ll be able to see everything as well as links back to the wines that she is referencing so you can come into the shop here or go online.

Doreen, you’ve talked a bit about your store’s assortment, let’s talk about your store Orange Glou specifically. What can people expect when they come in and can they request a specific orange wine that they can pick up here as you kind of spoke a little bit about that.

DW: We have a beautiful little storefront where we separated it between retail and the tasting room that we are doing this 9TASTING from right now and where we have had a lot of fun events. As you can see, we have our balloons here as we just had our 5th Year Anniversary for our Orange Wine Club, but we throw some sick parties here. We just hosted a 25th birthday party and she said it was the best party that she had ever had! We pumped up the music and played all the songs that they want to hear. There is a small retail section that we divide our wines into Sparkling, Medium Bodied, and Fuller Bodied wines. You can talk to our sales associates. I always say, talk to us please and don’t just go to the vino app as it doesn’t really tell you anything that you like. We also have our wine club in the front that can be picked up or that can be shipped. We have a top shelf of the best of the best. What can I say?

AM: Where do you ship to?

DW: We ship to 44 states. There’s a couple of them that we can’t do such as Arkansas, Michigan, Hawaii, - just to name a few.

AM: Are there any events coming up – we know that you just had your 5th Anniversary and of course you recently had your Orange Glou Fair which we were unable to go to this year but we will be back next year!

DW: I’ve written down who didn’t come!

AM: We were the bad kids that didn’t come, but we were there last year and there were tons of wines, some that we had had previously, and a number of new ones to get to know. What events should we mark our calendars for?

DW: We are actually potentially doing something here for New Years – a little pop-up event. I’m kind of leaning towards making it private so if you guys want to have a really cool orange wine dinner, reach out and DM me. We’re looking into that and there have been so many parties this year that I am exhausted. I’m kind of like, there’s only a couple days left until the New Year and I’m actually getting ready for my trip to France to go on some wine adventures. I have nothing in the books right now, but I’m still playing with New Year’s Eve because it’s such a cool space and I kind of want to do something.

I am looking forward to closing this year out , it had a lot of downs for me, but also some ups! I want to go on tour to France and see some really cool wines and wine fairs. I really live this. My vacations are actually always tied to wine. But I’m really excited, I’ll be in Montpellier, I’ll be in Paris. I’ll be in the Loire region. It will be a lot of fun.

AM: It’s a really cute space!

Is there anything going on in this category like a new innovation or a new hybrid? Sometimes when you’re talking with people who are in the sake community, they will tell you that there is this particular new thing that they are trying to do. Is there anything like that that you are seeing or even a trend whether it’s in natural wines or specifically in orange wines?

DW: I would say that I just love how other countries are now looking at how they are making orange wines. There are a lot of hybrids (grape varieties that are non vinifera) that people have been working with and there’s a lot of different techniques that people are trying out and vessels that they are now using. I find it really interesting that a producer in Italy is saying that he is using a lot of marble. Marble in Italy is very cheap and then you buy it here and it’s very expensive. So I found that really interesting and the kinds of vessels that people are using now and there’s like a myth that the oak is kind of gone because everybody thinks that when you make orange wine with new oak that it becomes a Chardonnay that is buttery – it doesn’t. It’s like the use of oak being done correctly can actually be really special. A leader in that is definitely Schmelzer who was also at the fair for the last 3 years. I love that guy!

AM: We did enjoy having their wines last year!

DW: We tasted about 50 barrels in his home in the Summer. I was there for 2 nights and didn’t go to bed until 2 or 3am. I was never actually tipsy or drunk. I really wanted to learn and we just tasted literally the same grape from the same vintage and from different barrels. I learned a lot over there.

AM: What an incredible experience! I could talk with you for hours and I’m sure that this will not be the last time that we do something like this. I appreciate those who are viewing this right now that also took the time to join us for our THE 9LIST Holiday Event for 9TASTING!

For people who want to know more information or to know where the store is, where can they go?

DW: You can go to orangeglou.com but also please go to orangegloufair.com to find out when our next wine fair is. We always highlight over 100 orange wines and you can really learn because there’s sparkling, lighter bodied, and you’ll learn about all of the grape varieties. You can also come here to the physical store which is on 264 Broome St which is between Allen and Orchard.

AM: This has been such an amazing experience and we have loved Doreen for a while now and the fact that we can come together to do this is amazing. I appreciate you kicking off our 9TASTING with THE 9LIST 9TASTING and we can’t wait to bring more experiences to you and you can see both of our videos on our IG Live as well as our tasting video on our YouTube channel. We appreciate the time, walking us through everything and seeing the Double Magnum.

IG @orange_glou

@orangeglou_faire

PHOTOGRAPHY CREDITS | PG 58 - 69 + 77 Dustin Niles | PG 70 - 73 + 78 Nina Scholl |

Read the DEC ISSUE #108 of Athleisure Mag and see ORANGE GLOU | Doreen Winkler in mag.

IN THE PRESENT | MIA MORETTI

We're excited that this month's issue is covered by DJ/Producer, songwriter, and poet, Mia Moretti. She sits at the intersectionality of music, nightlife, art, design, and fashion. She began her career spinning vinyl in LA before moving here to NYC in the LES. She has amassed a curated record collection that serves as the driving force behind her production. We have spent many nights listening to her play at our favorite clubs and events. Her approach to what she plays is due to her discerning taste, and is a foundation in performing at exclusive events in the halls of the Louvre, residences in Las Vegas, and composing runway shows for fashion designers. As an It Artist, we're always interested in seeing where she will pop up next, and what sounds she'll spin and produce.

Her ability to sample iconic house sounds from the US, while embracing strong women who are known to have something to say from all over the world, can be found in her debut single, You & Me; reworking the infectious South African disco bop Sweet Juju by Letta Mbulu; and collaborating with Colombia’s legendary Totó La Momposina on her highly anticipated debut dance EP, TAMBOR. We wanted to know more about how she fell in love with DJing, how she approaches her work, creating her tracks, and more.

ATHLEISURE MAG: We last saw you at Bungalow 8 and have enjoyed seeing you at a number of editor and special events. When did you first fall in love with music?

MIA MORETTI: When I was a kid my dad would play the guitar at the dinner table every night – they became my two greatest joys in life, food and music. It must be my way to keep him with me always.

AM: When did you realize that you wanted to be a DJ and how did you get your start initially?

MM: I remember the exact moment. I was at a club in Los Angeles called AD and DJ AM was playing. He wasn't on the dance floor like I had always seen DJs before, he was up in a booth that looked like it was floating over the crowd. He was in complete control of the room. He looked like a composer orchestrating the perfect journey for everyone under him. I wanted to do that.

AM: How do you approach your set list when you're doing an event?

MM: I don’t prepare a set list for an event unless it’s something very specific like a fashion show that I am curating the music for. For most of the shows I do have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in. I like to see if they are coming from work, or coming from another party, or if they look like they are ready to stay all night, or just passing through - all these things make my job so different every night. Like life, you can't go around planning it, most of the time you just have to be present in it. That’s when it gets fun.

AM: Do you have any routines that you do prior to playing a set to get in the right frame of mind?

MM: Mmm that's an interesting question I always think I want all my friends with me or a big group around, but the truth is I really just like a few moments of silence so I can pull myself together and do that thing you know “get in the zone” - for me that means I give myself a mental check in. "I'm good, I got this, let's go to work now." It's really important for me to shake whatever day is left over on me and go into the booth clean and clear headed.

AM: Do you have any routines that you do after playing your set to come down?

MM: I love to go out and hear other DJs. I can't go to bed because my ears are ringing, so I may as well go out and absorb some creativity while all the portals are open. Also, pizza.

“For most of the shows I do I have an idea of what I think I might play, but when I arrive I try to let that go and use my feelings a bit more. I like to see who is there and try to understand what sort of mood they are in... Like life, you can’t go around planning it, most of the time you just have to be present in it. That’s when it gets fun.”

— Mia Moretti

AM: Who are your musical inspirations?

MM: Strong females with strong voices. Artists with words they aren't afraid to use. All the women I sample, women that sing and pass down the traditional songs of their communities. Women that share those with us. Totó La Momposina, Petrona Martinez, Letta Mbulu, Crystal Waters. Those are the artists I sampled in the first 4 songs I produced. There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it’s 30 years late.

AM: Where do you get inspiration to create your music as a DJ, producer, and songwriter?

MM: I've been a DJ for 20 years (!!!) I get all my inspiration in music. From collecting records, going to shows, traveling, meeting new people in every city I go, digging, trading, befriending local DJs, it's all there - the songs are already there, my job is 99% to find the right ones - the rest, anyone could do.

AM: We've been enjoying SWEET JUJU. We love the vibes of this song. Can you tell us about it and the vocal samples that were used?

MM: For my second release SWEET JUJU, I wanted to take it back to the origins of house: disco. In South Africa in the mid-80s musicians like Letta Mbulu were putting their own swing on the genre that had swept the globe. Mbulu’s music is funky, jazzy and brings everyone together. As a DJ, I have played Mbulu's record in many sets and always saw the crowd light up, so when I began this producing chapter of my career, I knew Sweet Juju was gonna be something I sampled. I hope this new single is as much an anthem of rhythm, love, joy, and "gettin' your man!" as it was in 1983.

AM: In addition to being a DJ, you're also a poet. Why do you want to share your creativity in this way and can you tell us about your collection of poems, Low Touch Economy?

MM: During the pandemic I found it very difficult to DJ at home. It was probably something I was going through personally, but djing to no audience felt soulless, not feeling and bouncing off of energy in the room made it nearly impossible for me to be creative and have fun with records. I stopped djing entirely for almost a year. I still craved connection to people, so I started writing poetry and sharing it online. I decided to gather all the little notes and pieces of scrap paper that I had random poems on from over the years and compile them into a book. I was listening to a business podcast that must have just shuffled into my rotation and the person speaking used the term

“Low Touch Economy” to describe the future of businesses. At this point, it being mid lockdown, I was pretty fragile like most of us, and I just sat there with that thought in my head horrified. I knew that would be the title of my poetry book because I wanted my poems to be that touch we all need. I ended up writing four volumes of poetry in the end. All four volumes of Low Touch Economy were letter pressed on 100% cotton paper and made here in Los Angeles.

AM: How would you describe your personal style?

MM: I don't take fashion very seriously even though it might seem that way. I don't overthink it, if it feels good when you put it on - go for it. That’s all that matters.

“[As to musical inspirations] Strong females with strong voices. Artists with words they aren’t afraid to use. All the women I sample, women that sing and pass down the traditional songs of their communities. Women that share those with us... There are also many female voices in house music that were never credited, I am working on locating some of these lost voices, to make sure they get their credit, if it’s 30 years late.”

— Mia Moretti

AM: As someone that travels all over the globe, how do you find ways to make your environment feel like you're at home?

MM: Oh that isn't hard, every corner of the world has a bottle of wine. That’s just about all I need to feel at home.

AM: When you're not traveling or working on a project, how do you take time for yourself?

MM: Whenever I get home from a trip I go to the Korean Spa. I steam, sauna and cold plunge - I also love the himalayan sea salt room, it has the same relaxation properties as spending a day at the beach. The jade floor is also so nice. I'm pretty good at pampering myself, I have no qualms about going for a massage two or three days in a row.

AM: In terms of working out, meditation, etc how do you stay in shape?

MM: I have no self discipline and will only work out if I go to a personal trainer, so I go to my trainer Armando in Glendale. He stretches me out and massages me for the first half of the session, which is the only way he can get me to do anything. In general I prefer to exercise in my day to day life, I walk whenever possible, take the stairs instead of the elevator, carry shit all the time and just try to move around a bit. Dancing counts, too.

AM: If we were at your home for a dinner party, what music would you have to set the mood and what would you serve as we know you enjoy cooking?

MM: I have a beautiful Thorens turntable that I rarely get to enjoy, mostly because I'm too lazy or tired to get up and flip a record when I'm home alone, so when I have guests over, I always put something from my vinyl collection on, or I'll have a guest choose. I did quite a dig when I was recording in Colombia, so there is a beautiful Bullerengue selection that sets a perfect tone for a dinner party. I love to go to the Armenian market in Valley Village and get homemade lavash and spreads, if I'm having friends over it's usually 2 or 3, then 5 or 6, then 10 to 12, so I'll roast a big pan of vegetables, maybe grill some fish and put out loads of bowls with all the side dishes.

AM: What do you want your legacy to be?

MM: I want someone to dance to my music, feel the earth under their feet and remember where they came from.

IG @miamoretti

PHOTO CREDITS | Andrew Arthur

Read the SEP ISSUE #43 of Athleisure Mag and see IN THE PRESENT | Mia Moretti in mag.

THE ART OF THE SNACK | LUTHUN

In this month's The Art of the Snack, we're heading down to NYC's LES for an epic meal! We had the opportunity to sit down with Chef/Founder Nahid Ahmed and Chef/Partner Arjuna Bull of Luthun. Both of these founders have been friends and clearly have a passion to bring a culinary experience to each plate that is served to you! We also talk about the beverage program with Sommelier Jahdea Gildin. We talk with this team to find out about their backgrounds, how they came together and what we can expect when dining there. With an open kitchen as well as tasting menus, we know that this is going to be a restaurant that we will find ourselves coming back to again and again!

ATHLEISURE MAG: When did Luthun open?

CHEF NAHID AHMED: Luthun opened on July 25th, 2019 in the East Village.

AM: Chef Nahid Ahmed and Chef Arjuna Bull, please share your backgrounds and culinary journeys that brought you to Luthun?

CHEF NA: My culinary journey began when I studied at a culinary school in Lausanne, Switzerland in the early 90s. During the program, I had an internship with Chef Gray Kunz, who became one of my mentors, at Lespinasse in New York City. After returning to Europe to finish my school, I worked for another mentor of mine, Swiss Chef Philippe Rochat at his Restaurant de L'Hôtel de Ville in Crissier, Switzerland. I came back to Lespinasse, where I worked for a few years under Gray Kunz and left around the same time he did. He connected me with Thomas Keller at The French Laundry where I worked for a while but not being a big fan of Napa Valley at the time, I went back to Europe and Philippe Rochat’s restaurant again, which has held 3 Michelin stars for over 50 years. After that, I had a chance to work at El Bulli in Spain for some time, then at The Fat Duck in London where I moved to be closer to my family. While there, Gray Kunz calledme and said he was opening Café Gray in New York so I went to help him and met chef Arjuna ‘AJ’ Bull who also worked there. I worked there with Gray until it closed, then at the Plaza Hotel for the reopening of the Oak Room but it was not a fit for me and I started thinking about opening my own place. Then in 2011, I got a chance to open Respite in Midtown. I brought in Chef AJ and the two of us helped open this little place. It was not ours, but we ran everything. It was a hole in the wall and we had so much fun there. That’s where the whole idea of Luthun came to my mind. I wanted to open my own restaurant, to do my own things, to cook and create my own cuisine. So, after that, I worked at bunch of other places, I did pop-up dinners all over, while working on funding. And then I finally opened Luthun in 2019, my long awaited dream: Luthun restaurant in New York City.

CHEF ARJUNA ‘AJ’ BULL: I went to culinary school in Miami and graduated from Johnson & Wales in 2000. I did my externship at The Fontainebleau Hilton Resort; it was good experience working in all different departments. But then I took a quick vacation to New York and I fell in love with the industry, so right away I moved here and started working at a lot of different places. One of the biggest highlights was when I got to work with Chef Nahid at Café Gray, where I worked for a couple years with him. It took me to the next level; experiencing Michelin food changed my whole vision and goals. I did a bunch of pop-up restaurants with Chef Nahid. In the meantime, I had a couple other executive chef jobs, just to get some British experience since I was born in England. It's been a crazy journey here in New York, but so much experience. And finally, we had the opportunity and found an investor. We found a cool space in the East Village and here we are at Luthun.

AM: Why did both of you want to come together to create Luthun?

CHEF NA: When I decided to open my restaurant Luthun, it was because I'm very picky about my food. I didn’t want to cook food like that of my mentors or restaurants I’d worked at. So when I set out to create my cuisine, I asked myself what kind of cuisine? It had to come from me and who I am, what I came from, where my parents came from, where I was born and grew up, from my philosophy behind the food and also from my memory of the many places where I worked, the people I met, and the many different things I have eaten. I brought it all together and made my own cuisine. And then my idea came to me as to what kind of restaurant I wanted, and I wanted this kind of restaurant that Luthun is. I also wanted someone working next to me. Someone who I can say is my friend, my chef, my business partner. Although there are many people and friends I have in this industry, but in that moment, I could only think of one person, Chef Arjuna Bull. I knew him a long time before this restaurant, and we have this connection. He understands me very well, more than anyone else in any kitchen I have worked in. He understands the food I want to cook. He understands what kind of flavor I'm looking for. So, I didn’t think about anybody else, and I offered him to be a business partner to open Luthun together.

CHEF AB: There's only one answer for that, I was super excited. We've been friends for 20 years and I never actually knew the potential that Chef Nahid had until we did some pop-up restaurants. And from then on, I was just blown away at how many different recipes and the creativity that was in his head. I was honored to have this opportunity to work with him.

AM: What is the meaning behind the name?

CHEF NA: The meaning behind the name is my mom's nickname. I lost my parents at a very young age, and I had heard my mom was an amazing cook; she loved food and she was a very adventurous eater. When I wanted to open something very personal, and the cuisine is very personal from my background and where I came from, there was nothing I could think of other than my mom’s nickname. So I put her name on my restaurant.

CHEF AB: The meaning of the chef's mom's nickname, Luthun also means something new and unexpected. So, in the East Village walking by there's brick walls and wood floors. But we beat everybody's expectations and, following the name, offer something new and unexpected.

AM: Tell us about the design and aesthetic of the restaurant for those that will come by for dinner.

CHEF NA: We are in the East Village in New York City, where every neighborhood is so different to me. Midtown, Downtown, East or West Village, everywhere is different. When I first came to New York, I lived down the block from Luthun’s location on East 7th Street between First and Second Avenues for almost a year. I didn’t know a lot about other parts of the city, so this area was to me the real New York. I'm talking about early 90s, punk rock, and all these little bars and shops, I had never seen anything like that and to me this is New York. When we decided to open a restaurant, we both agreed it has to be somewhere we know very well and we knew this area very well. We also wanted to surprise people with the food, wine and service they wouldn’t expect in the East Village, and create something very comfortable that doesn’t feel like a restaurant when they come downtown.

So we don't call Luthun a restaurant, we call this our home and if people come to your home, what do you do? You provide your best hospitality, and that’s what we try to do here. The whole team is not just front of the house or back of the house. We work together very well and we want people to come here and feel like they are in someone's home, not a restaurant.

CHEF AB: It's an open kitchen experience. As soon as you walk in, it's like you're walking into somebody's house so we give a welcoming greeting, basically, hugs and kisses. Again, it's more of our living room than a restaurant.

AM: What seatings are offered for those that are coming in for dinner?

CHEF NA: We have three seatings in the dining room at 5:30pm, 7:30pm and 9:30pm. And at the chef's counter we seat at 6:00pm and 8:30pm.

AM: Luthun's cuisine is defined as Progressive American with a focus on hyper-seasonal tasting menu with a Global Perspective? What does that mean?

CHEF NA: We don't have any boundaries at Luthun, we cook what we love to eat. We challenge ourselves by using a lot of ingredients that other restaurants don’t serve on their tasting menus, many techniques, and developing recipes to present food in a way you’ve never seen. And our goal is to introduce people to many different flavors from all over the world: Chinese, French, Mexican. As a chef, it is a challenge to cook with so many different flavors and ingredients, but we like to do that because this is a way to give our guests a new experience. That's why we call our food global and progressive, and also hyper-seasonal because we go to the local farmer’s market 3-4 times a week and talk with the farmers and fishermen about what is and isn’t coming.

AM: Each dinner service, you have a 9 course tasting meal which takes place at the counter and then a 6 course tasting meal that takes place in the dining room. Can you tell us more about that?

CHEF NA: At the kitchen counter, we serve 9 courses. In the dining room, there are 6 courses. The full tasting starts with something very flavorful, the next step adds a bit of tartness, then oceanic flavors, followed by something more French like a custard or foie gras. Right now, we have this white asparagus with uni and bottarga that is very French and Japanese. Before the last course and dessert, we go to Southeast Asian flavors we love. We serve a meat course at the end, we always try to do some kind of barbecue because this is to me America, it has to be barbecue. We keep the dessert very simple, very seasonal and very light. We don't believe in heavy desserts after so many courses and we want people to finish everything so we serve something fruity, light and chilled, not heavy.

AM: How do you approach what will be on the tasting menu?

CHEF NA: We have our one signature dish, which is inspired by fushka, a famous Indian street food that we start the tasting with. It is vegan and very refreshing with citrus and lots of flavor to introduce people to the next courses. We start with vegetables then move on to shellfish like oysters or scallops, followed by mushrooms, then some kind of custard. After that, more substantial seafood and then light meat. Generally, there are between five and six seafood courses, one or two vegetable courses and one meat course.

AM: What spices, herbs and ingredients do you gravitate towards in general.

CHEF NA: We like spices from all over the world. I’ll go to any store and get anything I see. Our sommelier is going to Armenia and I'm going to ask him if he can bring back a spice book. I want to know about every spice. I'm Indian and I like Indian spices, there are so many different spices. I have no boundaries we use spices from all over the world, whatever we feel we can make something amazing with it.

AM: Can you share 3 dishes that tend to be offered that are your favorites?

CHEF AB: The fushka is so exciting because it has so many different textures. There are raw, and blanched vegetables, acid from citrus, a little bit of heat and spice, and fresh garnishes on top. That one is mouth-watering just talking about it. Because of all the textures and the freshness, the fushka is a total go-to. I like all the seafood dishes, we have amazing vendors so the scallop dish right now is phenomenal and also one other kind of signature on the menu is a shrimp dish. The ingredients kind of stay the same but the dish has evolved since we've opened. Nuoc cham, the Vietnamese fermented fish sauce, is something Chef Nahid has created many dishes around. Right now, the dish has nuoc cham emulsion foam and foie gras sauce on the bottom, potatoes, Thai basil and grilled and smoked fresh shrimp. This is definitely one of my favorites too.

AM: Are there types of dishes or flavors that tend to be a part of the 9-course tasting menu, regardless of the season that you may be in?

CHEF NA: Everything changes. There is only one dish that we always keep, the nuoc cham shrimp dish. The flavor is very Vietnamese and Thai. Everything else comes and goes but we do love Southeast Asian flavors with a twist, say a little Japanese, and also influences from every part of India.

AM: Jahdea Gildin, you are the Sommelier at Luthun, tell me about your journey prior to coming here?

JAHDEA GILDIN: I've worked in hospitality since I was about 15 years old, my first job was at a bagel shop. And from there, I've always loved the industry, even though I took a detour. Five years ago, I jumped back into hospitality at Casa Mono, the Michelin-starred restaurant in Grammercy, as a manager while I was getting my sommelier certification from the Court of Master Sommeliers. After being part of a team that won awards and Michelin stars, I was looking for the opportunity to do something a little different. At Casa Mono, everything was from Spain so it's refreshing to be able to do something different at Luthun.

AM: Tell us about the wine list that is offered?

JG: We're trying to make Luthun’s wine list similar to the food, which is very unique in itself. It's rooted in tradition but has its own identity. Chef Nahid is classically French trained so while we honor tradition, we want to expand on it and offer wines that are less expected, from lesser known regions. We want to showcase the New World and producers or regions that are worthy of exploration rather than predictable choices. We have a very small space and with the constantly changing menu, we want to make sure that our beverage options are in line with that. Our beverage pairing, which is very popular, enables us to showcase what we think people should be drinking with these dishes. Since Luthun serves a tasting menu, guests come here for an experience and we want to provide something special.

AM: What are three wines that you often suggest?

JG: I really enjoy wine from Zuccardi in Mendoza, Argentina. In 2019, 2020 and 2021, they were the number one vineyard in the world. They make these stellar chardonnays and malbecs, that see time in concrete because to the winemakers it shows the real terroir, as opposed to using oak, which can mask some characteristics. Their Fosil Chardonnay is absolutely stunning. It has this nice little bit of roundness and is kind of white Burgundy-esque. What I like to share with people the most is that while we're all familiar with French chardonnay, it's great to explore other options. The Fosil Chardonnay is similar to some of the top white Burgundies but costs a fraction of the price. It's not necessarily a cheap wine but in comparison with the quality level, it stands with some of the best.

Another wine I'm a huge fan of is saperavi from Anapea Village in Georgia. Georgia and Armenia are both the cradle of wine civilization with sixty eight thousand years’ history. The saperavi that they make is fascinating because they ferment it on the skins of mtsvane, a white grape, in the traditional Georgian qvevri terracotta vessels. It makes a really beautiful medium bodied, fresh red with light spice, fresh flowers and some nice umami. We were pouring that on our Reserve Pairing with a Mongolian beef.

We just got a couple of labels of Gut Oggau from Austria, husband and wife winemakers that make beautiful field blends. Oftentimes they don't even list the grapes on the bottle because they had taken over this abandoned vineyard that they were able to work with biodynamic practices from day one. Each of their wines has on the label a hand-drawn picture of a family member or friend. We have the Matilda gruner veltliner, named after a grandmother, on the list right now.

AM: You also have kombucha, can you tell us more about this?

JG: Most of our non-alcoholic beverages we make in-house with a tea base similar to how kombucha is made, but we don't do the whole fermentation process. We source kombucha from Unified Ferments in Brooklyn. The difference between what they create and what’s at the grocery store is the quality. The teas they use are from different areas of Taiwan or China. They also created two different labels that come from opposite sides of one mountain in India, so they're really digging into the terroir of teas. One of my favorites is the Qi Dan oolong tea that has a touch of effervescence that gives it a really nice freshness and notes of bay leaf and citrus.

IG @luthunnyc

PHOTOS COURTESY | Michael Tulipan

Read the APR ISSUE #88 of Athleisure Mag and see THE ART OF THE SNACK | Luthun in mag.

THE ART OF THE SNACK | 8282

This year, we have shared a number of our favorite restaurants that we thought you should know about! For our final issue of 2022, we took some time to talk with Jee Kim, one of the partners of 8282 located in the LES. We wanted to know more about this Korean restaurant, the background of both of the cofounders of this restaurant as well as what we can expect from this menu when we swing by next! We also wanted to know more about their beverage program as well which is important no matter what time of year, but is definitely of interest when it comes to the holidays!

ATHLEISURE MAG: Tell us the meaning behind the name 8282 and when did you open?

JEE KIM: 8282, is a light-hearted, fresh take on Korean food.

The name 8282 refers to Korea’s country code, +82, and has an additional meaning: The numbers, when read together, translate to a phrase that means “quickly” or “faster.” The phrase signifies a get-it-done attitude.

After closing our previous restaurant during COVID, we opened 8282 November of 2021.

AM: What do you mean by the term, elevated modern Korean cuisine?

JK: There has been an evolution of modern Korean food in the food scene in Seoul, not only in the fine-dining scene but also within the elevated dining scene. Many chefs trained in New York, Tokyo, or Australia have come back to Seoul to infuse their techniques and training and explore their creativity, dishes that explored their creativity, dishes that combine authentic Korean dishes with ingredients all over the world. When we saw the explosion of Korean fine-dining restaurants in New York, we knew that the market would be receptive to different styles of Korean food, not just limited to Korean BBQs and bibimbap.

AM: What are foods and spices that are indicative of Korean cuisine?

JK: Core Korean foods are side dishes such as kimchi – in all different ingredients, ranging from radish, cabbage, cucumbers, and more. Kimchi is the quintessential Korean dish that is representative of fermented technique used in many of our condiments such as gochujang (red pepper paste), soy sauce, and dwenjang (soy bean paste).

AM: Tell me about the background behind the owners and what led them to coming together to create 8282?

JK: Behind 8282 is a couple who previously ran the restaurant Pado in the East Village. Before operating Pado, Bong Le Jo cooked in the kitchens of Perry St, Dovetail and Kissaki, and I launched several fashion and lifestyle brands, and worked as a truffle distributor in Seoul, in partnership with a New York-based company.

Jo and I dreamed of opening a successful restaurant in New York when Jo began his culinary journey. We’ve been together for past a decade and 8282 is an outcome of years of preparation. With my background in branding and marketing along with sales distribution, I knew that my contributions would be crucial in the early stages of opening. I am currently a Columbia MBA student and hoping to leverage my network in different areas of businesses in our expansion plan.

AM: Jee Kim, I know you make frequent trips to Seoul. What takes place during those trips to ensure that you are bringing the best of your restaurant to its guests?

JK: My family lives in Seoul and my frequent trips are mainly to visit my family. They are all passionate about food and one of our activities as a family is to explore the ever-changing food scene as well as the most authentic restaurants in Seoul. My father is deeply passionate and proud of Korean produce and products and we take time to visit markets, wholesale markets, and farms to deliver freshest ingredients for his company’s employee food hall. I take this time to find ways to bring specific ingredients for 8282 so that our customers in New York can experience them.

AM: How does seasonality factor into the dishes that are offered at 8282?

JK: During COVID, the supply chain issue especially for restaurants have been a severe problem in food costs. We change our menu based on what is available in the market and also what the most flavorful ingredients are.

AM: For those that dine here at 8282 in LES, what can they expect in terms of the ambiance?

JK: Our ambiance is cozy and approachable, with a staff who are very friendly to our customers. It’s a great place for first dates, group dinners – anyone who is looking for a good time.

AM: Your menu is divided into Anju and Banju. Anju focuses on small plates with food menu to pair with alcohol. What are 3 dishes that you suggest in this category?

JK: The theme of the anju and banju is so that the food is always well-paired with alcohol, as this is culturally a very Korean way of dining. Good food should always be paired with good alcohol. I would say all of them pairs well, but the top three are: Tuna tartare + Kimbukak, Boneless K.F.C., and Littleneck Soojebi.

Anju by definition: is the food that pairs with alcohol.

Banju by definition is: the alcohol that pairs with food.

It’s a play on these words that are fun because they rhyme, and it’s culturally nuanced.

AM: For Banju, these are shared plates that are larger and are also meant to be paired with alcohol. What are 3 dishes that you suggest for this that we should have when we come in?

JK: The three top banju dishes are: Dakgalbi Kimchi-bap, Jjajang Bori-bap, and the L.A. Iberico Pork.

AM: We have been long time fans of Soju and you have a wide selection of them. What are 3 kinds that we should try when visiting?

JK: We purposely do not carry the green bottle soju as we wanted to introduce the new types of soju that has been pouring in the Korean market that are of higher quality and grade, most importantly taste. My favorite are: Seoul Night, Golden Barley, and Yangchon Chungju, which is a Korean rice wine.

AM: You’re also known for your craft cocktails. What are 3 that we should try out as we know that you reached out to mixologist Katrina Sobredilla.

JK: We invested heavily on our cocktail program because our food is meant to be paired with alcohol. The top three are: Jeju Old-Fashioned, Oiji Dirty, and the Gochujang Margarita.

AM: With the holiday season being upon us, should there be anything that we should keep an eye out for in terms of events or promotions that you will be involved in?

JK: We are open all throughout the holidays for Christmas Eve, Christmas, and New Year’s. We just launched our Tea-tini Station where the customers will have a choice between burdock, buckwheat, chai, corn, matcha, and jasmine tea. It’s a tea flavored martini station with vodka, tea infused soju, tea syrup, and citrus bitters. On 12/19, we had a Filipino pop-up as Kat Sobredilla (our head bartender) is Filipino. For Lunar New Year (1/22) we are hosting a Banchan Box Party x Woori Show Seollal 2023. More information can be found below!

To celebrate Seollal 2023, 8282 is organizing an intimate fundraiser to benefit The Woori Show, a non-profit org that is spreading KOREAN AMERICAN JOY! It's an online arts, language and cultural program that helps teach all things Korean through music, stories and fun!! It's founded and created by the talented and passionate Nari Kye, who you may remember as a producer from Bourdain's Parts Unknown.

The Woori Show is tapping into their talented friends to be in the showcase, celebrate and uplift our community with a "Banchan Box Party" on Sunday January 22, 2023 for a SEOLLAL CELEBRATION! Yay, Year of the Tokki!

8282 in the LES has graciously offered to host this dduk-mandoo gook + banchan party. Families are invited to learn how to make mandoo (are you a crimper or a sealer?), seongpyon by Rice Blossoms and learn about Seollal from Woori Show Founder, Nari Kye! There will be food and fun!

IG @8282nyc

PHOTOS COURTESY | 8282

Read the DEC ISSUE #84 of Athleisure Mag and see THE ART OF THE SNACK | 8282 in mag.

THE ART OF THE SNACK | GNOCCO

FOR THE TASTE OF HOME

We headed to the East Village to Gnocco which was started 20 years ago by Gian Luca Giovanetti who has created a menu of sweet and savory dishes that come from his favorite foods and recipes of his home in Modena, Italy. We enjoyed hearing the stories that these meals came from as well as how he identifies with the East Village. We were introduced to a menu that had wine pairings associated with signature dishes, a restaurant that had an array of areas that allowed you to enjoy your meal in environments that fit your mood and of course we left full with an appreciation of his Italian cuisine.

ATHLEISURE MAG: Tell us about your culinary background and how you came up with the idea of opening Gnocco in the East Village?

GIAN LUCA GIOVANETTI: My culinary experience started in Modena, Italy in my own restaurant where I ran the kitchen solo for several years. I came up with the idea of opening Gnocco because I was sure that the formula I had was a winner and it would work well for a larger city and audience. I shot for the moon, fell in love with New York City, and knew it was the place for my restaurant. The East Village was the only neighborhood we could afford back then because it was up and coming but it turned into the perfect spot for Gnocco.

AM: What can guests expect when they come to dine at Gnocco?

GLG: Guests who visit can expect, authentic Emilia-Romagna food in a casual, neighborhood favorite and go-to spot. We serve the best of Italian comfort food and stick to our motto of moderate prices and offerings that appeal to everybody especially the local crowd. The recipes mirror the true tastes of Italy and the atmosphere makes our guests feel at home.

AM: We love that there are different areas that one can enjoy, can you share these 3 spaces with us?

GLG: The front room of the restaurant features a pizzeria that guests must enter through and our front dining room. The front room offers views of 10th Street, Tompkins Square Park and is decorated with the work of local photographers and East Village artists. The main room or veranda faces our outdoor garden and in the summertime, the double doors open merging the two rooms giving an outdoor dinner feel. Our garden is enclosed all year round and includes air conditioning and heat for the wintertime. The space is lush with plants, lights, and decorations giving the room an intimate and cozy feeling at night. On top of the enclosure is a cherry tree that will surprise guests in the spring with the occasional “plunk” of falling fruit. AM: When creating this menu, can you tell us about where the inspiration for your dishes came from? GLG: The inspiration for the plates at Gnocco comes from my childhood. My goal when opening the restaurant was to replicate the exact tastes of my home in Italy. In this way, we pay homage to the culinary tradition by perfectly recreating the flavors and experiences of true Italian cuisine. For example, our namesake dish, Gnocco, is an afterschool snack from Italy made from lightly fried bread and Italian cold cuts – it’s the perfect symbol of time-honored tradition and authentic Italian flavor.

AM: We enjoyed a number of the dishes with suggested wine pairings at Gnocco, what are 3 signature dishes that you suggest that we should enjoy on our next visit?

GLG: Gnocco (A unique specialty) – Homemade deep-fried dough with a selection of typical northern Italian cold cuts.

Tartufata Pizza – A mouthwatering pie made with fresh mozzarella, truffle sauce, mushrooms and Speck.

Maialino Al Latte - Oven roasted pork loin, slow cooked in a milk sauce with rosemary and garlic served with mashed potatoes and sautéed spinach.

AM: What are 3 cocktails that you suggest we should have when visiting?

GLG: Juicy Secrets – Gin, lemon juice, pineapple juice, honey ginger syrup, and turmeric.

Gian’s Dilemma – Mezcal, grapefruit juice, simple syrup and jalapeño with Himalayan salt and a cayenne pepper rim.

Royal Degenerale – Early grey infused vodka, lime juice, and honey ginger syrup.

AM: In addition to the restaurant, you have created a sense of community. We enjoyed hearing about how you are teaching children in the area to grow their own food, making pasta and more. Please share these programs and how you continue to make yourself a fixture in the community.

GLG: Gnocco enjoys hosting local school groups for activities like growing their own food and pizza/pasta making classes to help enrich their traditional education with culinary arts and traditions. We pride ourselves on being active in the community.

As a 20-year-old mainstay of the East Village, the community is very important to us. We always participate in events that allow us to contribute and lift up our neighbors. Some of these initiatives include Slice Out Hunger, a pizza-related charity that supports American hunger relief and prevention initiatives through pizza-related events and campaigns as well as the Art Loisaida Foundation, an artistic non-profit for the Lower East Side that seeks to expand the venues for local artists and provide more opportunities for artists in the community.

IG @GnoccoNY

Read the Feb Issue of Athleisure Mag and see The Art of the Snack | Gnocco in mag.

I MOVE ME | STEVE AOKI

This month, we attended an immersive experience with Anima Sana In Corpore Sano known as Sound Mind in a Sound Body - or better known as the 70 year old iconic Japanese brand, ASICS. This experience introduced a partnership and campaign between the sports performance brand and Grammy-nominated, DJ/producer, international entrepreneur and fitness fanatic, Steve Aoki, who serves as the face behind the I MOVE ME campaign in North America. 

The campaign allows the brand to connect with new audiences in an ever-changing fitness industry and builds upon ASICS' core philosophy. I MOVE ME aims to bring people together and inspire them to be healthy and happy through movement.

At the event in the LES, guests enjoyed a large Jump Room with 180 degree cameras tracking their movements, and of course, Aoki also showed his movements on the trampolines as well. 

The actual campaign is a sensory film that stars the DJ, set to his new Kolony track and reflects the correlation between his music and movement. In addition, their is an inclusion of energy, motivation and passion that he brings to whoever his path crosses. He also connects with other passionate people from Kinjax, Overthrow and Cobra Fitness Club. 

The campaign is shot in his home in Las Vegas, in LA and in NYC. In addition, ASICS sponsored athletes - four-time World Championship Wrestler and 2012 Olympic Gold Medalist, Jordan Burroughs (U.S.) and World Champion track and field athlete and bobsledder, and three-time Olympian Lolo Jones (U.S.) intersect with the DJ as he appears during their training routines.

"I am really excited to work with ASICS, an iconic Japanese brand," says Steve Aoki. "My life is not only about music and fashion, but also fitness, nutrition and health. I'm really grateful for an opportunity to partner with an athletic brand that not only supports the same philosophy as me and allows me to infuse my DNA into the creative process, but is also aiming to inspire and encourage others." 

You can see more on the I MOVE ME campaign as well as how it will roll out socially, in stores and beyond by starting with the 90 second film.
 

Read more from the Oct Issue and see I Move Me in mag.

ATHLEISURE HOUSE NYFW SS18

This time of year is not only about enjoying the last of summer and bringing your fall wardrobe in, but it's also about looking at upcoming fashion and new items hitting the runways at New York Fashion Week. Athleisure Mag presented its second annual Athleisure House NYFW SS18 with attendees in fashion, fitness, entertainment, influencers and media. We were pleased to unveil a project that our Co-Founders, Paul Farkas and Kimmie Smith have been working on - UG|RO Ugly Romper which is a line of rompers that are for the girl on the go whether she's running errands, heading to a game, a power lunch, meeting up with her friends for brunch and going out for a night out. Wherever she's going, she's bound to shine in these looks.

This show had great support from our sponsors: Makeup Pro, Aubrey Loots - Wella Hair Professional, Kawaii Girl Cosmetics lashes, Qupid Shoes, Vera Bradley handbags and JBL headphones. Guests enjoyed Truly Sparkling, Icelandic Glacial, High Brew Coffee and Mochidoki while taking in a night on the rooftop of 50 Clinton (in the historic Lower East Side).

ATHLEISURE MAG: What are the amenities offered at 50 Clinton St?

50 CLINTON: The building’s plentiful amenities include a landscaped rooftop offering residents a private outdoor retreat with 360 degree views of the Manhattan skyline and ample space for
outdoor cooking, dining and lounging. Amenities also include a state-of-the-art fitness center, bicycle storage, and 24-hour doorman.

AM: What is the concept behind the design of the building?

50C: Issac & Stern designed exterior is comprised of intricate brick masonry and expansive windows. Inside are 37 residences designed by acclaimed interior designer Paris Forino. The elegant architecture, with an articulated red brick façade, reinvents the historic palette of both industrial and residential buildings at the turn of the century. 50 Clinton combines old-world chic with a modern European flair for an unprecedented quality of living in the neighborhood.

AM: For those that are residents, what are the neighborhood selling points?

50C: 50 Clinton Street is a boutique condominium located in the heart of Manhattan’s Lower East Side with incredible boutique shopping and great restaurants in a fresh and young area.
This is a thriving downtown neighborhood where there is strong demand for a product offering luxury at an attractive price point which is what 50 Clinton offers.

MODEL CREDITS
| 10 MGMT PG 27 Beata Komoni |
| ABBEY LYNN MODELS PG 19 Mirejah |
| MAJOR MODELS PG 15, 17 25 Sage Pineiro |
| MSA MODELS PG 18 Allegra; PG 15 22, 23 Amanda; Cover, 14, 16 20 21 Diosmary; PG 19 Keke; PG 14, 24 Malia |
| PG 14 + 26 Alanna Reece |

Read more from the Sept issue and see Athleisure House NYFW SS18 in mag.