Wine writer on NowAndZin. News writer, Cheese lover. L.A. voice actor. Reformed sports handicapper. Trying to taste wine from all 50 states.
This Italian white wine is made with Pecorino grapes. The nose comes on with a healthy whiff of lanolin and citrus, salinity on the side. It's a savory sniff, with the fruit playing a lesser role. On the palate, the salty feel stays the course, while apricot, lemon and orange come through on a wave of nuttiness. The wine finishes tart and refreshing. — 3 days ago
This golden sweetie smells succulent, with the nose showing honey, apples and chalk. The palate is pure dessert, with some razor-sharp acidity thrown in just to make us want to pair it with a steak or something crazy like that. It's all sweet all the time, yet does not even go near the “cloying” signpost. — 10 days ago
Almost ⅔ Chardonnay, ⅓ Pinot Noir and a 5% splash of Viognier to make it exciting.
This is one complex sparkler. It comes on with some Meyer lemon and tangerine, which is quickly greeted by a toasty note, then squeezed aside by a smokey aspect. There's a lot going on in there. The palate is simply delicious, with savory overtones on the fruit flavors. Acidity zips right along, but doesn't make a nuisance of itself. Pair away with, you know, anything - it's a bubbly - but I'm just going to sip this until it's gone.
— 15 days ago
This Oregon Pinot Noir is extremely dark in every way. It's tough to see through a glass of it and it's tough not to notice the blackness in the nose, too. Black currant, black tea and black coffee dominate. The palate is also shrouded from light. The tea note is perky and the dark fruit lively. Nice acidity and a lengthy finish put a nice bow on the package. — 3 days ago
This is an aromatic wine, for starters. The E5's nose blasts dark fruit and a drawer full of savory aromas. There are cigars, trod-upon leaves, tar and an old catcher’s mitt in that dark liquid. Herbs abound, with thyme, sage, nutmeg and peppers leading the way. On the palate it's blackberry land, with a heapin’ helpin’ of currant and licorice. The flavors are rough-cut and rustic, as is the tannic structure. This wine needs a big, fatty steak to give it something useful to do. — 15 days ago
This Sicilian wine smells and tastes like Burgundy with a volcano. The nose carries earthy-yet-floral notes on a mineral base. The palate is not like Pinot Noir, but not like Sangiovese, either. It paired much better with the involtini than it did with the tomato sauce spaghetti. I guess the grape blend - Nerellos Mascalese and Cappuccio - like eggplant better. It showed a bit of brown around the edge, not something you see often in a young wine. — 19 days ago
Aged ten months in half French oak. Aromas are lovely and perfumed, blue and blackberry with Paso earth. The palate offers dark fruit with an earthy overlay, fabulous acidity and very firm tannins. It paired perfectly with lamb in a blueberry cab reduction with roasted veggies. — 3 days ago
I won't beat poetically around the bush. This vintage Port (2012) is nothing short of astounding. It's got the savory nose one expects on a tawny, but bigger, blacker, more brutish. A heavy whiff of smoke never goes away, and the earthy aromatics stay right behind. The palate lets the fruit shine through, sweet and sultry, with an amazing level of acidity and oh-so-firm tannins. It's a great sip, but I'm saving the last glass to have with a steak. — 10 days ago
I approached Rosalie with trepidation, because I'm not a fan of flavored beer. I generally feel you can keep your pumpkin-raspberry-hibiscus beers and give me some hops, lots of ‘em. This beverage surprised me. It has a rich orange color, more electric than in either beer or wine. The nose comes on with plenty of floral notes and a sour edge. The palate shows the malt and hops as well as the hibiscus. There's a nice acidity, a lighter feel than beer and a little more weight than wine. I like it, hibiscus and all. — 19 days ago