DipWSET, CMS 2. I like wine, pie, and laughter. Also dark things and cats.
Jk the cap is on do not attempt a chug. Not fancy but quite tasty. A step above “just a blender” and a step below “too good to mix”. The nose brings golden syrup and pleasant play dough and a pinch of allspice and orange peel. The palate is smooth and surprisingly light bodied upfront but finishes mouth-coating. Spicier and more vanilla in the mouth. Black pepper percolates through it all. It’s a little guilty pleasure tv where you know some geniuses made the entertainment value high but you know it isn’t like, prestige tv, but also you are gonna drink this and enjoy the f*#k out of it. — 16 days ago
Apparently I had this a few years ago. I still find it a delight. Toothsome, if wine is allowed to have that descriptor. Balsamic and not-sweet blackberry/fig jam. Enough weight and enough acid to keep it spritely. Omg love a good Lambrusco. It’s just the thing you need to bring some pizzazz without platitude sometimes. — a month ago
Brooding and inky as can be on the nose—it channels my cat’s perturbed-at-any-noise ears. But it has earth and red cherries. The palate is bright and brilliant, and the tannins are medium plus but so silky you’d hardly notice them. Except you do. The acid and alcohol are bracing, with more florals coming through, tempering all the brash leather and earth notes with a touch of femininity. You can drink it alone, but it desires food and the nearby purr/bark/whatever-noise-spders-make sound of your pet. — a month ago
Tasty enough. If I think about it too hard it has a bit too much of of a caramel note running through it, but I did the smoke an accent, not overwhelming, and there is a pleasant savory orange and whole grain riff running through it. Finshed vanilla-toffee-y. — 15 days ago
A super complex journey, I wasn’t quite ready for. I feel like Soave is ready for a comeback in the right hands. — 21 days ago
Falanghina is fun to share with wine novices and experts alike as they are slightly off the beaten track and utterly delicious. Golden yellow with a zesty, bitter salted almond note on the palate, they are voluptuous, not losing track of that sharp salinity, though. Very alive, bringing in under rich white peach and herbal notes to the mix, finishing floral with that almond note recurring. — a month ago
I was on set for several rather emotionally and physically grueling action packed shooting so I deserved a little treat and by little treat mean a bottle of bubbles (and a session of smushing my face into my cat). This British bubbly is rich (riper than I’d imagine from that extra-cool climate) but also refreshing and zingy—beyond all the oxidative appley nutty notes is a punch of sweet citrus that is quite beguiling. A touch of quality white bread on the nose too. It keeps giving. — 15 days ago
Dependably quite nice! Killer price point to boot. A much better use of NM than bomb development (understatement) — 22 days ago
I was lucky enough to lunch with Karin Wärnelius-Miller, who, along with her husband Justin Miller, tends the fields and makes the wines. “I’m doing what I love, and I’m doing it alongside the man I love,” she stated—the two grew up in wine country and returned to Alexander Valley in their twenties—and the rest is history, AND they make EXCEPTIONAL, elegant wines. This Chard was (if forced to pick one) my favorite. Honeyed (but not sweet) with hints of beeswax, something herbal, almost a lemongrass vibe, is in the mix. Light on the palate for a wine with a smidge of age and vitality! Almost effervescent in spirit. — a month ago
Ellen Clifford
Haunting, earthy, a zip of ripeness (finger lake grapes!) coming through. It’s a truly cool combo of a Korean tradition but made in the US. Then come slight smoky vibes and a floral vanilla lilts in mid palate and carried it through. I paired with “Past Lives” — 13 days ago