Emma Forster

9.1

I once heard that the perfect amount of time to wait to drink a Pinot Noir is seven years. This wine is really perfect right now so I’ll send a couple of kudos to that school of thought. I feel like we’re drinking this at exactly the right moment; you can still taste the full impact of bright red fruits but an undercurrent of black currants washes beautifully over the palate and pairs well with a grilled steak. — 5 years ago

Emma Forster

9.1

I may never know what the difference is between Zinfandel and Cinsault but this wine is an excellent way to spend a night in after the longest day of your life. Delicious served slightly chilled and with a side of cereal. — 6 years ago

Emma Forster

8.1

80% Pinot Gris, left on their skins for 15 days to produce a luscious brick-bordering-on-berry red hue. A sweet sniff disguises a tonguefull of tart cranberries, bitter orange zest, and fragrant wildflowers. Unusual and awesome and enough oddity to ensure your local natural wine barista will compliment you on your adventurous taste. — 6 years ago

Emma Forster

9.3

It’s a Bordeaux blend but you cannot get wetter than how wet we got. — 6 years ago

Emma Forster

9.1

Earthy, oaky, notions of damp soil and mossy bark... what better wine to drink the first cold week of autumn? This wine is medium in color and body, but superlative in the sweet harmonies it whistles in your mouth as you trade off between sips and bites of humboldt fog. That whistle can feel a bit shrill, but all in all the structure is solid and the dark red fruit core is splendid. — 6 years ago

Emma Forster

7.9

Perhaps my first foray into Marianne-Rousanne? A decent one, although I have a feeling the beautiful stone fruit marmalade, buttered brioche, and lightly honeyed pears of this bouquet would taste better under less acidic conditions. A little sour, but lots of potential. — 6 years ago

Emma Forster

10

It’s always a little nerve-racking the first time you invite a date to a favorite restaurant. Is he going to like it as much as you like it? Probably not possible. But then you sit down to wait for him and order yourself a snack and end up chatting with the woman next to you for the 30 mins it takes him to show up and she whips out her OWN bottle of the best wine you’ve had in months, who cares how well the date goes. This wine is simultaneously supple and subtle, and holds its own in a current of too many fish. — 6 years ago

Emma Forster

9.8

It’s a Shiraz Cab blend and I think it’ll go well with steak. My mouth is full of buttered roll but *sips* it’s like super easy to drink. *sips* I find it to be relatively dry not too fruity. *sips* ok cool. — 6 years ago

Emma Forster

9.3

I’m taking a macro econ class and when I see the pi symbol all I think about is inflation. Inflation happens when there is a general increase in prices and a fall in the purchasing value of money. I’d really like to make a connection with depreciation and this natural Merlot from Italy but truth be told this funky jammy natty beauty is commensurate with her value, and I don’t really understand econ well enough to say anything else about that. — 6 years ago

Emma Forster

8.0

80% Pinot Gris on skins for 15 days, so it’s a deep luscious pink-orange in hue. Hints of cranberries, bitter orange peels, the tannins don’t hold back their bite. Unusual and awesome, sure to make your hip natural wine barista say “oh nice choice!!” — 6 years ago