This is a canned bottle of sparkling wine. It seems to be some sort of Champagne blend that sells for $7 a 375ml can. It's easy to make fun of this wine, but I found it fine. It would probably be a bigger hit with millennial's and Gen-Z'ers than a bunch of crabby old men. Light golden in color. Not much of a nose to it. Slight minerality. On the palate, this is slightly sweet, slightly tart. Citrus. Some minerality. Easy to drink. Quick finish. There is a place for canned sparkling wines as they are easier to transport (and safer) and open.
Served to a group blind. I thought it was a bit oxidized (just slightly) which is worrisome. The group guess was California although I leaned to a more modern, bigger Chablis. Light golden in color, clear and bright. The nose has some lemons with oak/spice but a streak of apple cider. Not fresh apples thought perhaps that was there too. On the palate, apples with some cider notes. Slightly oily texture (which is why I thought Burgundy). Some viscosity. Slightly flabby. It was likely the oak and the lack of acid that led the group into thinking it was from California. OK finish.
This was smoking good. My first time trying this although I have had this winery's lower end offerings before. My understanding is that this wine is made in the same method as Amarone. The grapes are dried out on straw mats prior to being crushed, but the wine is fermented (mostly) dry. This is a robust and delicious wine. Purple in color. The nose has black cherries, cherries, tobacco, slight roasted herbs, anise and smoke. Full bodied. Dry. On the palate flavors of black raspberries, black cherries over burnt forest floor. Great texture. Complex and layered depth. Good acidit
From the arch in the Italian boot. This wine is consistently a great value. It does takes some time to mature, so finding the 2010 was a treat. Made from the Aglianico grape. This is deep ruby in color. The nose has black cherries, smoke, slight anise and a nice minerality. Full bodied. This is ripe with nice black cherry fruit. Underneath is a nice smoky minerality. Very nice texture. Good acidity. Long finish. This is a tasty wine that will work well on its own (not common for Italian wines) or with food (the way Italians drink wine!). It might improve a bit more but should b
This is a very nice wine made from the Aglianico grape in southern Italy (think the arch of the foot). Aglianico can be one of the more tannic grapes. It often needs a lot of cellaring to come around but also can be quite long lived. Purple in color, slight ruby rim. The nose is nice with black cherries, black pepper, roasted herbs, and slight anise. On the palate, this has strong tannins. Bright black cherry fruit with good acidity. This will need at least five years to show much and better to give it ten. It should be good for another ten to fifteen, at least, after that. It is v
This is such an underrated bottle of wine. It gets so easy to dismiss Chianti and especially those that are not the top bottlings of good producers. This is a really good bottle of wine and its available for under $20. Ruby in color. The nose has cherries, tea leaves, char and slight anise. On the palate, this is medium bodied with light tannins. A nice backbone of acidity. Flavors of cherries with some underlying forest floor. Good finish. This should be good for the next ten years. It went great with pasta and will work with most foods. A great pizza wine.
Purple in color. The nose is very nice with black raspberries, black cherries, roasted herbs and slight violet notes. On the palate, this is full bodied. It is a big wine, but not over blown. Notes of black raspberries over a char and dry earth. Good balance. Long finish. This is still young and will likely improve. It needs about five years until peak and should be good for ten to fifteen after that. Syrahs like this go well with Indian food and also meat based dishes.
1946 Bodegas Toro Albala Montilla-Moriles Don PX Gran Reserva, Spain, Montilla-Moriles Alto, Wine Review
What an interesting and great wine. This is a sweet dessert wine made from Pedro Ximinez grapes. This was made from grapes harvested in 1946. It was casks and bottled in 2011. There have been varying batch releases since then (though none on the market as of now). It is dark brown in color. A pretty color but not one normally associated with great wines. The nose has a tootsie roll quality with a touch of chocolate liqueur. Viscous. On the palate, the tootsie roll notes follow thru but also a bit of warming alcohol which works nicely. It is sweet, not cloying with a bit of acidit
2009 Paul Hobbs Cabernet Sauvignon Beckstoffer Dr. Crane Vineyard, USA, California, Napa, Wine Review
Deep purple in color, ruby at the rim. The nose is great. Very Bordeaux-like in a Californian way. Cassis, cherries, baking spices with a slight black licorice. On the palate, this is young but showing some maturity. Light to medium tannins. On the palate, the fruit is more black cherry than cassis. Some oak still showing. Some minerals and dry earthiness underneath. Nice finish. This is a beautiful wine that is probably at the start of peak. It will mature more over the next ten years and be good for another ten to fifteen after that.
A chance to try the iconic wine of Australia is pretty special but a chance to try one with age is amazing. This bottle was decanted for a couple of hours and then poured back into the bottle and served after an additional two hours. It was still a bit tight but opened up in the glass quite well. The nose has black cherries, black raspberries, black pepper and slight roasted meats and roasted herbs. On the palate, it is medium to full bodied. Great balance. Nice black raspberry and black cherry fruit over char. This is drinking well and probably at or close to peak. No hurry, there