Bill Belanger

8.9

One word: reliable. Actually, one other word as well: affordable. This blend from the Antinoris, after decanting, showed sour cherry, plum, and ollalieberry. Our meal is steak and heavy pasta, (with ollalieberry pie for dessert!), and this Tuscan blend complements the food, but doesn't overpower it. An Italian workhorse. — 11 days ago

Bill Belanger

9.1

Big, bold Super Tuscan: plum, cherry, forward tannins, opens up for heavy food after 30 minutes. — 2 months ago

Bill Belanger

9.2

It always helps to be eating heavy pasta at Perbacco when you enjoy a Barbera like this, but the wine itself was worth it. Full mouth feel, long finish, tart at first, then opened up to reveal berries and cherry. — 3 months ago

Bill Belanger

9.1

We love Amarone! At La Briciola in SF, of course. — 17 days ago

Bill Belanger

9.0

Just uncorked; opening up nicely. Tar and roses evident. — a month ago

Bill Belanger

Bill had this 2 months ago

Bill Belanger

9.1

Tasted this last September at the winery, bought two bottles, and drank one tonight with pasta. This is a blend of two pinot clones, and the blend results in sour cherry, but with an undertone of black truffle. A very interesting wine. — 3 months ago

Bill Belanger

9.3

The wild yeast has helped this wine to offer a lush mixture of apple and pear, with a bit of oaky sharpness. — a month ago

Bill Belanger

8.8

Menu did not mention that this was a 2015 vintage; but after 45 minutes of being decanted, it opened up nicely. The blend showed berry flavors and cherry, along with nutmeg. — 2 months ago

Bill Belanger

9.2

The wine steward at One Market recommended a montepulciano from Napa, of all things. Thirty minutes later, we were drinking the Pavi version of that grape. Dark purple, with prominent tannins, but also with the plum/berry flavors of Abruzzo. Wonderful! — 2 months ago