Sophia Schlette

9.1

Sophia had this 5 years ago

Sophia Schlette

9.6

So I’ve been on a Malvasia sampling mission for the last week... and I‘m just smitten by this 2017 Malvasia. It‘s fruity, pleasant, with all that unique honey-like flavor of a great Malvasia, w/o overtowering itself nor the food. My only fear - will I ever find it north of the Alpes, and would it taste the same? — 6 years ago

Sophia Schlette

9.7

This is a hard-to-top SB from an unlikely area. As far as I'm concerned, I don't look for extraordinary SBs in Italy. Or should I? Just don't expect your gum pleasing Loire experience, because. This one is peppery, grassy, thankfully untropical in fruit, and, it just strikes me, it oddly nods to black currant. Also found at #LimaLima, my fave lil unpretentious Napoli food place in Berlino — 8 years ago

Sophia Schlette

9.0

An absolutely pleasurable Catalan Rosé. At only 12% it is fruity yet light, a single varietal, Trepat, autoctonous to the North East of the peninsula, this is a flavorful wine perfect to sip on your (my) balcony while picturing yourself right there, on a beach eating taglierini, paella, and ensaladilla rusa. Where did I find it? On my profane supermarket's refined wine shelf, sure enough its two year's older brother had earned a Mundus Vini silver medal. — 8 years ago

Sophia Schlette

9.5

An excellent Riesling! If you were suspicious about NZ whites 20 years ago, well, life is a journey, full of discoveries, and China is a rather big country. hell, good food demands great wines. The rest is eurocentism and, worse, Porterism for wines. We had a blast! This Riesling (not a blend) is fresh, fruity, bright, balanced, fun, v drinkable w/o any undesirable aftertastes and leaving your head okay the morning after. A friend brought it from London, a 2017 harvest, and boy, were we suspicious? Then again: Coming from a 19th vineyard - how would they not know their thing? It‘s us not knowing their wines! — 6 years ago

Sophia Schlette

9.5

For me this is one of the best Nero d'Avolas. Unlike the many heavy oily oaky crowdpleasers, this one is a class of its own. It greeted me w dark berries and blackcurrents on the nose, followed by an elegant, lightly peppered presence on the palate, with subtle tannins. It's a feast to the eye, too, with a beautiful dark ruby color. Best of it - it pairs well with vitello tonnato, red meat, pasta, and can warm your heart all by itself on a dark winter evening. — 8 years ago

Sophia Schlette

9.1

Tannins. Pepper. And a mellow, round aftertaste. I had no idea they produced such great cabs in the Emilia Romagna, but I can see how well it goes with a proper Bolognese ragú. Highly recommend — 8 years ago

Sophia Schlette

9.2

Went with the house red, a German Cuvée from Southern Palatia, grown on a variety of terroirs, with fantasy and enthusiasm. Black current on the nose, with a dark cherry purple color, on the palate it turned into a smooth, complex, and elegant wine. Well composed, no prevailing grape. Quite unexpected I must admit. A companion that went very well with my bio salmon, and would probably also pair just as well with white meat, or any other dish on today‘s menu. — 6 years ago

Sophia Schlette

8.8

Lovely food companion, more elegant than your average Sangiovese (Chianti) too. Had it w vitello tonnato and green asparagus risotto. — 7 years ago

Sophia Schlette

9.3

Oh wow. This isn't your regular Vermentino, and it is not a food companion. It is a fruity, well balanced, rich, charming stand-alone white wine. Glad I had it after the Ischian chicken, not with it. Hints of ice wine, and yes, you can have it with cheese and/or for dessert. Discovery at #LimaLima, Berlin (to be sure: LL is a Mediterranean shell, nothing to do with Peru) — 8 years ago