juicy, tannic gamay with black cherry and some plum flavors, it feels like it has residue on the tongue adding some funk to the glass. i had this w/ maitake mushrooms on the menu at lalou. it’s really unique. i haven’t had a gamay with that much texture to it. i am a fan. — a month ago
lovely valdiguie grapes from redwood valley, the gamay of california. it’s mediumish body, hella juicy with cherry flavors and tannic — a month ago
slightly funky orange wine but visually it’s clear. it’s vibrant. it has notes of pear, a little grapefruit. it’s light bodied, slightly acidic.
i had this with an arugula salad and mussels in a rich, spicy red broth. the acid cuts through the rich spice well — 13 days ago
this was a waxy extra dry certified organic prosecco. it tastes and looks like a hybrid between prosecco and an orange wine. it’s waxy, more heavy and less bubbly for a prosecco with tropical notes of mango. i had with charcuterie (salami, prosciutto, gouda and walnuts). i’d try again with popcorn. — a month ago
waxy, medium bodied macabeo. it’s low intervention white by cellar pujol cargol. it has notes of dried apricot, some pear and a little honey — a month ago
this is a pinot noir. it’s smokey yet light. the black cherry flavors set in as an after taste. i paired with the spicy cavatelli and maitake mushrooms at margot. the pairing made the wine even better. — a month ago
clean white grenache blend w/ chardonnay. it has notes of pear, apple and a little bit of citrus. as i sip, there’s a buttery, effervescent after taste.
i’m having it with gouda old amsterdam aged. it’s firm, nutty and also buttery. they compliment each other well. i’d like to experiment more with this wine. maybe put it up against fried catfish or a seafood dish for good friday. — a month ago
carmen
i’m in the non-organic realm of wine. this is a malbec / cabernet blend. it’s earthy, acidic, a little tannic. the medium body and earthiness compliments the mushroom risotto and balances the juicy vinegar flavors of the duck. — 9 days ago