I bought a few of these a couple years ago and stashed them away. A Cab/Merlot blend from the Veneto that is about 15 bucks retail. I cracked one open tonight and it was incredible. After about an hour of air, tasting blind with my nerdy wine group, the consensus was Bordeaux. But no! I [More]
Pino & Toi Props
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!
Hooray For France!
Wow, click on the title of this link to find a Frenchy blog that links to me! Sparkling Vouvray!
Lambrusco Label Decrees: From Start to Finish, No Better Food Wine!
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]
Thanksgiving Wine Roundup!
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]
Thanksgiving Wine: One Long French Word
Passetoutgrain 2/3 Gamay, 1/3 Pinot Noir. I recommend 2004 Robert Chevillon. Need a white? Anything Austrian.
Thanksgiving Wine: One Word
Lambrusco.
Killer 1-2 Punch
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]
