Have been enjoying wine for over forty years; love French, Italian, Austrian, in pretty much that order. CA not so much, esp alcoholic fruit bombs.
194 wines • 5 followers • 13 following
With everything but the kitchen sink going into this white wine, what you get is a surprise-- a bottle with its own character, even though no grape is predominating. Everything is together with nice acidity and depth. Good as an aperitif or as a food wine. Congrats to Hardy for pulling it off! — a month ago
Stoutly turned out without heat or overripeness, a good companion to roasted meats. 13.4% — 2 months ago
At Ordinaire this afternoon. 2 years in barrel, 3 in bottle. Deep flavor, concentrated, powerful acidity. 13.5% but not heavy. Classic Burgundian but mercifully free of new oak. More, please! — 2 months ago
Paul Draper's notes read "will develop fully over the next 10-15 yrs.". Well, yes, but..... Age is not kind to high alcohol fruit bombs. Tannins soften, low acidity becomes more apparent, alcohol remains. 14.6% abv. — 2 months ago
In the old days, a yellowish hue in an Italian white signified a wine that was well past its sell-by date, and you could expect oxidation. Of course, some wines were always made with skin contact, but what you got would be definitely rustic. Not anymore. Ryan Glaab's "His" Vermentino combines a little extra heft from skin contact with a remarkable freshness, even after a few years in bottle. Great food wine, excellent with salmon or creamy pastas. — a month ago