(Orders will ship out in May)

The popularity of natural wine has taken the food and wine world by storm, and in this book, co-author Stephanie Mercier Voyer, chef David McMillan, wine importer Zev Rovine, and photographer Xavier Tera take readers on an immersive journey into the heart of natural winemaking. Part wine book, part cookbook, part road trip diary, Spilled: Stories & Recipes From Natural Winemakers (Rizzoli; May 6, 2025; US $50.00; Hardcover) brings readers beyond the vineyard and into the kitchens, cellars, and lives of 25 of the most influential natural winemakers in France and Italy.

To truly understand natural wine, the authors knew they had to experience it firsthand. So they packed their bags and hit the road. From the limestone caves of the Loire to the sun-drenched hills of Sicily, they harvested grapes at dawn, slept in overbooked hotels and haunted castles, had kitchen dance parties, and stayed up late drinking, debating, and laughing. But no matter where the journey took them, each day ended the same way: gathered around a table, sharing meals and stories with the winemakers who are shaping the future of wine.

The result is Spilled: Natural Winemakers Stories & Recipes—a book that blends intimate storytelling, evocative photography, and 34 home-cooked recipes straight from the winemakers’ tables. More than just a wine book or a cookbook, Spilled is a celebration of the human side of winemaking—the patience, passion, and occasional chaos behind every great bottle.

The Winemakers and Their Recipes

From simple countryside meals to deeply personal family dishes, these recipes capture the spirit of the natural wine world: unfiltered, vibrant, and meant to be shared.

Highlights:

Jean-Pierre Robinot’s French Veal Stew

Kenjiro Kagami’s Nikujaga with Yuzu Kosho

Athénaïs de Béru’s Whole Roasted Harvest Fish

Patrick Bouju’s Braised Lamb Shank with Spelt

Anders Frederik Steen & Anne Bruun Blauert’s Wild Mushroom Risotto

Dario Prinčič’s Rabbit Biechi

Elisabetta Foradori’s Zucchini Soup with Fresh Cheese

Frank Cornelissen’s Tempura Artichoke Hearts

Gabrio Bini’s Panelle with Spicy Caper Condiment

About the Authors

Stephanie Mercier Voyer is a writer and editor who has worked as a journalist, producer and content strategist for various media companies. She is the co-author of Salad Pizza Wine: And Many More Good Things from Elena and the General Manager of the Michelin–starred Brooklyn restaurant The Four Horsemen. 

David McMillan is the legendary chef behind Montreal’s Joe Beef, a restaurant that has redefined modern French-Canadian cuisine. He is the co-author of the James Beard Award–nominated The Art of Living According to Joe Beef: A Cookbook of Sorts and Joe Beef: Surviving the Apocalypse: Another Cookbook of Sorts.

Zev Rovine is one of the most influential natural wine importers in the U.S., with a portfolio spanning 150 producers from around the world. 

Xavier Tera is an award-winning Tokyo-based photographer and director whose work has been featured in Vogue, GQ, Rolling Stone The New York Times.