Wine writer on NowAndZin. News writer, Cheese lover. L.A. voice actor. Reformed sports handicapper. Trying to taste wine from all 50 states.
The nose this wine offers is unlike any I've experienced with Sauvignon Blanc, even of the Musqué variety, like this one. There are apple notes and flower aromas, but an overriding smokiness - muskiness? - lends a savory effect. The acidity is zippy but not mind-blowing, and the weight is medium full, like a Chardonnay. It's a very satisfying drink, and one of the more impressive of the variety that I've tasted. Sauvignon Blanc generally means spring to me, but this would be great next to a Thanksgiving ham.
— 6 days ago
This Cab is very dark and offers up a beautiful nose of cassis, vanilla and sweet oak. There's a very slight herbal tinge and suggestion of smoke. The palate shows blackberry, blueberry and a bit of bramble. The tannins are quite firm and will no doubt mature in years to come. As it is, it's a wonderful wine that's ready for a grilled steak or portobello mushroom. — 15 days ago
These two wines made from Louisiana Muscadine grapes are better than that type that I’ve had before. Still earthy quaffs, they have a little less of that foxiness found in some North American grapes. I don’t care for the flavor, but they are well made. Muscadine vines are resistant to the diseases of humidity, which makes them useful in the south. They are wines I would recommend only to the adventurous, or those who are familiar with the style. — 20 days ago
The wine is medium dark in the glass with a gorgeous nose of smoky, red fruit. Bright cherries have the shade of earth thrown over them with an overlay of sage. In the mouth, tannins are firm and acidity is great and the palate is ripe and a bit savory. It's a middleweight, right where Pinot ought to be. — 6 days ago
This wine’s pretty nose shows floral and mineral notes, with a lovely blast of mango and tangerine in the middle. The acidity is bright and fresh, but not strong enough to rip one’s taste buds out by the roots. It’s a weighty wine, with flavors staying along the mineral and citrus backbone. The finish is medium and pleasant. — 15 days ago
This wine is medium dark, dark at its core. Aromas of rich blackberries and cassis come blasting forward, with tobacco, smoke and anise in tow. There's a hint of something herbal - possibly eucalyptus? - poking through lightly. A medium heft in the mouth is joined by firm tannins and a racy acidity. It has a really clean palate, with dark berry and plum flavors not trod on too heavily by oak. — 20 days ago
This delightful cava is 50% Macabeo grapes, 35% Parellada and 15% Xarel-lo. Wine Enthusiast says you can say “zuh-REL-o” and not embarrass yourself too much. The trio of Spanish grapes are typically used to make the sparkling treat known as cava. Alcohol tips in at 11.5% abv and it sells for $15.
The bubbles disappear quickly, but they’re a blast for the short time they hang around. Once they go away, the yeasty nose comes on strong and brings tons of citrus and minerals with it. The mouth is full and dry, with earth and Meyer lemon to flavor the palate. Yeast and dirt linger on the finish for a long time. — a month ago
Well, it's def not flat. The wine -- from a can -- pours up nice and frothy, retreating quickly to a frizzante status. The nose is beautiful and worthy of a picnic. Bright, fresh strawberry and cherry aromas dominate, with a touch of sage and earth. The flavors are ripe and sweet, with an earthy touch befitting a good rosé. Acidity is perfect, great for food pairing as well as sipping. The winemaker suggests you serve it very cold, and that will make it a great summertime wine. — 10 days ago
The Washington wine sits pale yellow-green in the glass and smells of tropical fruit with quite a buttery overlay. The oak treatment rests in that place that's maybe a skosh too much, but a lot of people like it there. What saves the day is the ripeness of the fruit and the raciness of the acidity. Both come in heaping helpings. Papaya, guava, banana and pineapple all take a turn on the taste buds. The mouthfeel is full and the finish takes a long time. — 20 days ago