At Miracle Plum the word we live by more than any other is collaboration. Collaboration brought us here to Eater, but it also brought us to our theme for the month: co-ferments! What better way to celebrate getting together, being close, and complimenting each other than dedicating an entire Wine Club to that. These are wines made by fermenting more than one grape variety in the same vessel - sort of like cuddling. It’s how hobby farmers and old school vignerons make field blends. These days when you hear co-ferment, folks are typically referring to red and white grapes fermented together; but it could be any two or more grapes. Co-ferments are a little less science-y than wine blending and they are a little more unpredictable. And in our estimation they are way more fun. So please enjoy the whole being greater than the sum of its parts, bottoms up! Read about each bottle below:

• Fermina “Zillamina” Blanco| Alicante, Spain; white, macabeo, airen: Brilliant, pale-straw color with aromas of apple and citrus fruits on the nose. Refreshing, lively, and fruity with a clean lip-smackingly citrusy finish. Ideally suited to vegetable rice, white fish, white meat, or lovely by itself.
• Andi Weigand White | Franken, Germany; white, silvaner,
  Müller-Thurgau, bacchus, scheurebe: This succulent blend really enjoys the balance of all the different characters. There’s a touch of smoke,  tropical fruit, citrus, and roundness; there’s a lot to love.
• Les Vignerons d’Estézargues Les Genestas | Rhone Valley, France; red, grenache, syrah, carignan: The nose has smoky notes of cassis, blackberries, dried orange peel, and sweet spice. The palate is a plush and delectable expression of red and black fruits backed by brambly tannins and the wine finishes with a supple dash of orange zest and black pepper.
• Domaine des Deux Anes Premiers Pas | Languedoc-Roussillon, France; red, carignan: The Premiers Pas is the lightest wine Magali makes. Beautiful scents of red currant, pomegranate flesh, crushed plums, and warm pear skins. The palate delivers loads of red and black fruit flavors backed by a pretty dusting of minerals.
• Cirelli, Vino da Tavola White | Abruzzo, Italy; white, pecorino, trebbiano: This “table white” is a crisp and laser fresh white wine from Abruzzo. Honey pear with some oak and a playful bit of funk, buzzing with lemon grapefruit and full of crushed stone minerality. Lightly floral and citrusy, this blend of pecorino and trebbiano is the perfect everyday white wine.
• Compañón Arrieta “Malaspiedras” | Rioja, Spain; red, tempranillo, viura, malvasia: This wine is a fantastic example of how bright and lively tempranillo can be, with big, juicy red fruit that is not at all jammy or cloying, and huge acidity that needs to be tamed with some fat or meat, or both.
• Domaine Rimbert, Cousin Oscar| Languedoc-Roussillon, France; red,
  cinsault: Cousin Oscar is a fun, thirst-quenching red made for a good time.
• Lammidia, Miscela Rosato | Abruzzo, Italy; rosé, montepulciano, pecorino, trebbiano, malvasia: This rosé is light, lively, and exciting! A well-balanced acidity on the palate combined with an intense freshness will have you coming back for more. There are notes of red sour cherry among hints of strawberries. It’s a lovely pairing for pasta at home, or just a curated cheese plate.