France

• Alsace
• Bergerac
• Bordeaux
  • Barsac
  • Bordeaux Supérieur
  • Margaux
  • Graves
  • Haut-Medoc
  • Listrac
  • Pauillac
  • Pomerol
  • Saint Emilion
  • Saint Estephe
  • Saint Julian
  • Sauternes
• Burgundy
  • Beaujolais
  • Bourgogne
  • Chablis
  • Côte de Nuits
  • Mercurey
• Cahors
• Champagne
• Cognac
• Corsica
• Gascony
• Jura
  • Arbois
• Languedoc-Roussillon
  • Minervois
• Loire Valley
  • Bourgueil
  • Jasnières
  • Muscadet
  • Mont Louis
  • Sancerre
  • Saumur
  • Savennières
  • Touraine
  • Vouvray
• Rhone (Rhône)
  • Châteauneuf-du-Pape
  • Cornas
  • Crozes-Hermitage
  • Gigondas
  • Hermitage
  • Lirac
  • Saint Joseph
• Provence
  • Bandol
• Savoie
• Tavel

Don't get me wrong, vintages matter, but there is often some distinctions in sub-appellations.  Case in point, for me, 1983 Margaux is often better than the more heralded 1982 vintage.  If nothing else, this wine is a testament to the 1983 vintage in Margaux.  Ruby in color with some browning, mostly opaque and flat.  The nose is classic with cherries, black cherries, cigar box and a funk/earthiness.  Medium bodied.  Tart acidity.  On the palate, black cherries with some underlying funk.  Depth and complexity.  Moderate finish.  While certainly past prime, there was a lot to offer here.  Se

We were told that this is 95% Merlot and 5% Cabernet Sauvignon (which is very different from today's wines).  I am not sure that at age 42 that matters so much.  Ruby/brown in color, mostly clear and bright.  The nose is nice with cassis, dried currents, dust and slight earthiness.  On the palate, light cherries and slight milk chocolate notes.  Some depth.  This wine is alive nd has some interest, but, to paraphrase the Princess Bride, "It is mostly dead".  Still this was pleasant enough and fun to drink.  

This is a producer that I am not familiar with although I believe they still produce wine today. That said, this was a very good showing for a 41 year old Medoc wine.  Purple/ruby/brown in color, mostly opaque and flat.  The nose is nice; earthy with black cherry fruit.  Medium bodied. Good balance.  On the palate, the fruit seems ripe/sweet.  Cherries, slight tobacco notes.  Deep-ish complexity.  Moderate finish.  This worked well with a Truffle Risotto.  

One never knows about older bottles until they are opened.  I would have thought this DOA but it had some life left and was a nice older wine.  Ruby/brown in color, clear and bright.  The nose has some Volatile Acidity when first poured but the blew off after about ten minutes leaving Cherries, and earthiness and slightly perfumed.  Medium bodied.  On the palate, cherry cough syrup notes with a bit of mint on the finish.  This kept improving in the glass for the 15 or so minutes that I had it.  Nice on it own, this worked great with a mushroom popover dish.  Certainly past prime, but that's

This was more "bubbly" than the 85 Dom Perignon served with it although in the end, the Dom was the better still wine.  That said, this was a great showing for this wine at age 38.  Deeper golden in color with a fair amount of smaller bubbles.  The nose is nice with ginger, caramel, and slight apple cider notes.  Fuller in body.  On the palate, this is still robust with ginger, slight red apples and just a bit of toast.  Long finish.  Certainly past prime but with a lot to offer.  Nice on its own, better with a bit of food.  Very enjoyable.  

This is made from grapes donated by wineries who are members of the Commanderie in Bordeaux.  Really fun to start the Edwin's 1980's Bordeaux tasting with this wine.  Many in the crowd seemed to enjoy the wine (not me), the atmosphere (absolutely) or the opportunity to taste something cool while supporting a great charity (Edwin's)!  This was brown in color (think a bit darker than a wet tootsie roll).  The nose offered up some balsamic vinegar and warm attic dust.  Medium bodied.  On the palate, this was thin and dilute.  Not acidic or tart or off.  Really just not much of anything.  With

Part of 1980's Bordeaux Dinner at Edwin's.  Medium golden in color, clear and bright.  Not many bubbles in the glass.  The nose is nice.  Smoky with lemons and lanolin.  Some trace of oxidation.  Medium to full bodied.  On the palate, not completely flat but getting there.  That said, this was an excellent, crisp white wine.  Lemons with some oxidation.  Complex.  Long finish.  While perhaps a bit over the hill, still really providing an excellent drinking experience.  It was nice on its own, and would work well with all but the heaviest foods.  It went well with a beet dish and Marcona Alm

Wow, this is stunning.  What a great vintage.  Medium gold in color with slight darker hues, clear and bright.  The nose is big with apricots, honey, orange peel and  crème brulée.  Full bodied.  Viscous texture.  Excellent acidity.  Great energy and balance.  On the palate, this is deep and complex.  Layers of fruits, dried fruits and other tastes.  Apricots, honey, oranges and caramel.  Long finish.  This is fantastic on its own and will work great with a plain cookie or cake.  Drink over the next thirty years.  

It seemed like a bad idea opening such a young Bordeaux, but this was surprisingly still open and drinking well.  Purple in color, ruby at the rim, opaque and bright.  The nose has black cherries, cassis, chocolate and spice.  Medium to full bodied.  Medium tannins.  On the palate, black raspberry fruit with black cherries and underlying char.  Plenty of depth.  Complex.  Good finish with some milk chocolate notes.  This is delicious.  It will be interesting to see where this goes from here.  Does it shut down?  Does it develop more with cellaring.  In any event it is excellent right now. 

This is 100% Pinot Meunier.  Light copper/gold in color with lots of tiny bubbles making a nice mousse.  The nose has caramel, ginger, peach and some toast.  Medium to full bodied.  Great acidity.  On the palate, this has some peach along with a Vernor's Soda quality with some underlying char.  Deep and complex.  Very structured.  Long finish.  This is open and drinking well but not yet at peak.  It drinks great on its own and will work with almost any food.  It went well with assorted cheeses and veggies.  Drink over the next ten to fifteen years.  This was from Magnum which I believe is t