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I'm Molly Baz.

As you may know, I am first and foremost, a cook. I create easy, cookable, recipes with big flavor and bold personality so that you, the people, can make delicious food in the comfort of your own homes. For me, a huge part of eating well involves the liquid that goes down with it. In this case (and frankly in most cases these days), that liquid is wine.

So I partnered with my good friend and wine idol, Andy Young, of The Marigny, to bring you low intervention wines created specifically with the intention of pairing them with my food.

We created a line of wines that share the same boldness of flavor, brightness and freshness that my food does. This is wine for eating. It's wine for chilling. It's casual and unfussy and perfect any time of day. Absolutely no judgment here if breakfast wine is your thing.

Whether it's an extra special night, or an extremely insignificant one, we think these are the wines you should be drinking.

low intervention lingo worth learning

  • Carbonic Maceration

    Whole, uncrushed grapes are fermented in an anaerobic environment before they are crushed. Unlike traditional fermentation, carbonic maceration allows fermentation to begin inside the intact grapes themselves.

  • Natural Wine

    Wine that is predominantly organic and involves minimal technological intervention. Its emphasis on authenticity and artisanal craftsmanship makes it increasingly popular among health-conscious and environmentally aware consumers.

  • Wine Pairing

    The practice of matching wine with food to create a balance, where the wine and the dish complement each other, either by highlighting similar tastes or a pleasing contrast. Good pairings complete a meal feel and elevate the dining experience.

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