Student of wine. Member, Court of Master Sommelier Guild. Travels involve ticking off visits to wine regions of the world.
Beautifully aged. Paired so perfectly with Chef Norman Van Aken’s Pork Havana at his Orlando Ritz Carlton location. Medium toast from the oak, vanilla, balanced, velvety mouth feel. Dried fruits, blackberry, cherry, tobacco, licorice. Soft around the edges. Decanted for two hours. Could cellar for a few more years. — a month ago
Wow and wow just wow. Indicative of this lustrious region. This wine was bright, it was confident, it was unpretentious yet elegant, balanced, beautiful. The nose spoke immediately with a story of its origin. White flowers, subtle apricot, Spanish romance. This is it my friends. Paired with my ceviche like a boss. This is life my friends. If you’re lucky enough to find a bottle and enjoy with a great friend, well then, you’re lucky enough. Cheers. — 24 days ago
Wine nerd alert! 🍷
Rias Baxias region of northwest Spain 🇪🇸The Galician climate receives moisture from the Atlantic 🌊 and is mostly sticky, warm and rainy with rain ☔️ most days during the year. The humid, salt air is what this viticultural environment is all about. The mostly white wines made here are highly acidic, with notes of tart, green apple 🍏 and white flowers. Most wines are aged in stainless steel and some see new, French oak but only for a few months. Then they are aged in the bottle. You can cellar them for up to 5-6 years.
The Albariño grape is the most expensive and most difficult to produce in all of Spain. #albariño #spain #galicia — 18 days ago
This wine was structured, layered, firm but very balanced. Subtle notes of tobacco, leather, mossy forest floor. We decanted this one for about an hour before enjoying. Color was light and brickish. High acidity and medium plus viscosity. Great with a hearty seafood meal. — 2 months ago