Sommelier, wine writer, and overall Motor Mouth, I appear on various TV shows, host local wine events, and tweet about wine, food, cocktails, family & more!
Cheap date. Worked fine with meatloaf. A bit too much oak, but just fine for its price. C+ student. Trivento Amado Sur 2012 Malbec — 4 years ago
Rich opulence with tremendous Napa red and black berries and layers of coffee, mocha and spice. This Cornerstone Cellars 2007 Cabernet Sauvignon Napa Valley has been in my cellar for a few years. We broke it out for dinner with friends and it was very well received. A ton of power in the bottle, this would be amazing tonight or in 10 years--if you have the patience to wait! — 4 years ago
Rich scents of leather, oregano, rosemary and smoked meats. Complex flavors of grilled meat, rich leather, a spice bouquet, oscillating between each as I sip. Paul Jaboulet 2001 La Chapelle - Hermitage! Really enjoying. 7 years in my cellar - amazed I have that patience. — 4 years ago
Because... Friday. Lewis Cellars 2012 Chardonnay, Napa Valley. Big buttered pears mixed with caramel, vanilla, and spiced rum. It needs 10-15 minutes to open and unwind. The flavors are more integrated and less in your face than right after it was uncorked. The oak is strong, but it fits just fine. This may be a white to decant. Right out of the bottle it feels a bit oily and overwhelming floral that dissipates as it opens. — 4 years ago
Dark red berries, cocoa and cola, baking spices on the nose of Saint Clair 2012 Pinot Noir. The acidity is firm and bright, complimenting the smokey herbed red fruits. Medium body, this would kill a roast chicken! — 4 years ago
While a little funky Brett right out of the bottle, it blew off after about 30 minutes. There was a good bit of fruit left, dried cherries with a granite mushroom earth. — 4 years ago
Titus 2006 Cabernet Sauvignon Reserve. Subtle bouquet of black fruits and coffee. Complex palate of the same subtle black fruit, coffee, licorice, mild baking spice, soft dusty tannins. Still a little heat from the alcohol. I've had it in the cellar for 5 years! It's nice, but probably a tinge past its prime. — 4 years ago