And this guy was intruiged by my praise for the 2004 Maculan Pino & Toi! Click on the title of this post! Most interesting…to me!

Wow, click on the title of this link to find a Frenchy blog that links to me! Sparkling Vouvray!

I hear and I obey. Yes, Master Lambrusco: An exuberant wine that can accompany the entire meal from appetizers of cold meat to first and main courses of white and red meat. So true! I was actually thinking how nice it would be with a steak! Or a hunk of P-R. Or cold cuts.Cali Cab [More]

From what I can remember. Dinner at friends apartment, about a dozen people, mostly food/wine industry people. L-P Ultra Brut. Zero dosage, super racy. Corked! Fuck! This was the second corked champers. I had been dreaming about a glass (ok, a bottle all to myself) of this all fucking day at work. I sucked down [More]

Passetoutgrain 2/3 Gamay, 1/3 Pinot Noir. I recommend 2004 Robert Chevillon. Need a white? Anything Austrian.

Lambrusco.

2004 Fevre Chablis Premier Cru Fourchaume1997 Guigal Cote-Rotie Brune et Blonde The Fevre was everything I love about Chablis: pure, racy, loads of minerality. A classy, elegant wine. Fantastic! Why wait, drink up. The Cote-Rotie was one of the finest reds I have had in a while. Beautiful nose, and a finish with nice, subtle [More]

Yes! More Mencia! I have loved the 2003 and 2004 (hold on, long name) Decendientes de Jose Palacios Petalos. I finally tried the 2005 and it is just as good. Great natural richness and wonderful minerality. Kind of like a Cru Beaujolais crossed with a kick-ass Tuscan (Fontalloro, anbody?). About 19 bucks, and would benefit [More]