Wine Ninja. "If the wine doesn't match the food, throw the food ...
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Stinky barnyard, wet hay, decomposing matter. This is my kind o nose.
Tart cherry skins, the white flesh of an orange, pomegranate seed.
This wine is layered in complexity, spiraling down a staircase of terroir into a rich blend of stone licking acidity and hints of maybe a touch of tannin that may be a ripe stairway back up, to the tipple of the glass, to descend again.
— 15 days ago
Dark cherry tobacco
This wine is like chomping on a pencil, smoking a pipe full of peace, and eating dark ripened tree fruit. Lingering, secret whispering tannins keep back and forth across my tongue, with a weight to carry it all, which I will voluntarily do.
This 2010 drinking swell right now. — 2 days ago
R.I.P. winemaker Green.
Smells of kirsch and framboise liquors, which mingle in perfectly with the apple skin preserves.
The acidity weighing in hefty and leaving the same feeling of scraping a lemon ring with the bottom teeth.
Good, approachable Pinot. Def showcasing Oregonian soil.
Young, but that’s my fault. — 14 days ago
Smells waft of candies plum, without the cake.
Cloudberry sugarless jam, edible flowers, a pleasant dance with the fluttering wings of soft acidity and the powderiness of gritty tannins.
Certainly one of the better wines from Yecla, where I am used to cloying wines. Or at least, the ones that used to be all we could find from this region. — 3 days ago