I really like the flavour of this rum. It can be perfect in any form you want to have with tonic water or with coke or with ginger ale — a month ago
Drinking with Brazilian officers, Brought straight from Brazil! — 2 months ago
Nose is like a blend of Condrieu and sea salt. Very intriguing. Apricot pit. Floral and mineral but I get a sense it’s holding back. Now some terroir notes are coming through. Nose is nuanced and complex but right now is showing maybe 10% of itself. Has that earthy funky dirty Burgundian thing. Palate is epic. Juicy, structured, deep and very complex. Super dry on the finish. Really lingers as well. Also showing only 10% of what it could be. Very delineated on the finish and superbly mineral. Not much fruit to speak of as of yet. Acidity is good and there is lovely balance and it definitely floats on your palate. Good concentration and depth. Needs time. Maybe 1.5 hours and I will check in again.
Ok nose is a bit better now. Huge spice. Very floral. Like an elite condrieu but much earthier and reminiscent of white burgundy. Gorgeous citrus. Really needs a bit of air here. Sugar cane. Palate is now gaining finesse and has no hard edges. Gorgeous structure and finesse. Really massive 1er cru/grand cru elite white burg structure. Long finish. Amazing how young this shows. Awesome finish. 9.4 to 9.6. — a month ago
When I went to open this wine for a friend who contributed to my wine education during the early years he immediately said, "Not until it was at least a decade on .” I shrugged my shoulders and buried it. I understand now. I had concerns as there was something floating around in the bottle. In the mouth it felt 3-D but never heavy. Flavors of watermelon , peach , red berries, and flavors quite frankly I had never experienced in a wine or could identify. At times it showed like a cocktail one would get on the beach , at other times like a complex sour ale. I feel confident in its youth it had a higher level of sweetness but like a great Riesling it perfectly integrated. A lingering juicy finish. I realize this wine would not be for everyone but for me one of my most memorable wine experiences and what I love about wine.. Honestly, my score is irrelevant. — 16 days ago
13.3% ABV Porter-Bass sits on a ridge between Mays & Pocket Canyons. Cane pruned, dry farmed. Forty percent whole clusters, 20% new oak for 16 months.
Upon opening red fruit jumps from the glass, this wains over 30-45 min, med bodied. — a month ago
I love orange wine. 🧡 Better explained, I love wine made with white grapes that received extended skin contact (maceration) during the fermentation process. This extended skin contact deepens the color of the resulting wine and enhances the wine’s texture, tannins, and aromatics. Generally, the longer the maceration period, the greater its impact on the resulting wine. 👍
By contrast, a more typical white winemaking process would involve crushing and pressing the grapes off their skins, removing the skins and seeds, prior to fermentation. 👀
This technique of fermenting white wines “on the skins” derives from an ancient and traditional Georgian 🇬🇪 winemaking process of sealing whole, crushed grapes in a clay vessel – called a qvevri – that is buried underground to be kept cool for the period of fermentation, storage, and aging. When white grapes are used in this process, the result is an amber wine. 🙌🙌
The orange winemaking technique has now been adopted throughout the world, but some of my favorite examples come from Northeast Italy and Slovenia (neighboring regions). 🇮🇹 🇸🇮
My first experience with orange wine was in 2019 – clearly, I’m still a baby on this journey – dining at Restaurant Montcalm in Paris. I was captivated by the color, aromatics, and incredible food-pairing abilities of the orange wine we tasted with our first course, which was made from the Loire grape Melon de Bourgogne.
Whether it’s enjoyed as a solo sipper or paired with food, I so appreciate the versatility of these wines and am taking much pleasure expanding my orange-wine horizons. 😆😆😆
Here we have a Slovenian orange wine made from a blend of Ribolla Gialla (Rebula), Malvasia, Sauvignonasse, each of which were fermented and handled separately in different vessels and with use of a range of malolactic fermentation, lending richness and complexity.
This wine offers aromas and flavors of baked pear and apple 🍎 🍐 , lemon pith, orange peel, citrus and cherry blossom 🌸 , and wet slate. It has a rich texture and cream secondary notes. It’s lovely and hits the spot on this gorgeous spring evening. 🎯
Krasno, Orange, Vintage 2018, ABV 13%, from Brda, Slovenia. $19.00 at Lowry Hill Liquors. — a month ago