Jameson Fink

I am drinking a Napa cab made entirely from Spring Mountain fruit that comes in a shade under 30 bucks from the 2001 vintage. What’s not to love? And I can’t agree more with the winemaker: “There are a lot of tannins and intensity in mountain fruit, and I think there is a tendency in [More]

I have raved about the purity of the 2004 Verget Pouilly Fuisse. I tried one of his higher-end, barrel-aged PFs and it was awesome. One of the looooongest finishes on a white I have had in a while. Tasted the next day, warm, and the oak had really integrated and was very subtle and elegant. [More]

I thought it was a joke, but a friend of mine told me that she had a bottle of red wine called “Doobie Red” and it had something to do with the Doobie Brothers. Well, she wasn’t kidding. I sat on her patio with a bunch of people and drank it while listening to the [More]

For Seattle, it’s roasty. Over 90 degrees. Yeah, yeah, yeah, I could be drinking vinho verde, riesling, blah blah blah. But I’m drinking Miller High Life out of a 16oz can. Delicious. Speaking of riesling, I’m going to a Terry Thiese tasting tomorrow and gorging myself on German and Austrian white. Hell yeah! Full report [More]

I never knew this wine existed and was in a wine shop where my Bordeaux guy told me I had to buy it and I said, “I hear and I obey.” What an incredible rosé!!! To think a third growth would make a rosé, WOW!!! I’m just going to say it is absolutely delicious. If [More]

…And cats and dogs are now living together! Click on the title of this post. Roederer has a shitstorm on their hands for snide remarks about not liking all the attention hip hop is giving Crissy. By attention, I would think they would mean free advertising and big sales.M y nominee for the new champers [More]

I must admit I really do not like Australian reds. Too boozy, oaky, extracted. No complexity. I recently drank a 2002 Mitolo GAM Shiraz. 97pts Parker. Expensive wine, probably about 50 bucks. It was OK. But now I am drinking a 15 dollar Aussie red. The 2003 Elderton Tantalus. It is a Shiraz/Cab blend. I [More]

I am scratching my head to figure out how to describe the taste of an oxidized wine. Here’s what the Wine Speculator sez: Describes wine that has been exposed too long to air and taken on a brownish color, losing its freshness and perhaps beginning to smell and taste like Sherry or old apples. Oxidized [More]