Texas-ex pat now residing in Brooklyn, with a fondness for Bulliet and Burgundy. Bartender for 15 years. She also sings.
I’m not normally a fan of Bordeaux, but this has enough fruit and acidity to offset its strong tannic structure. Lost some of its luster and brightness the second day, but still pretty good with duck sausage over celery root mash and balsamic roasted veggies. — 6 months ago