Donkey & Goat

Donkey & Goat

The Gallivanter California Red Blend 2019

Natural wine. Good. — 22 days ago

LM, Eddie and 2 others liked this

Point De Passage

Red Blend

Drank with spring mix salad, pickled beets, goat cheese, balsamic dressing and spaghetti with mushroom bolognese. — 12 days ago

Jean-Michel Dupré

Côte du Py Morgon Gamay 2018

Raspberry, blood orange, herbs, pyrazines, black pepper, rocks and a touch of donkey. — a month ago

Andrew, Jason and 4 others liked this
Jason Brater

Jason Brater

Donkey? Love this wine. Sitting on some.
Senator Tommelier

Senator Tommelier

Donkey makes everything better.

Donkey & Goat

Napa Valley Cabernet Sauvignon 2014

Extremely tannic but I like that. — a month ago

Selbach-Oster

Mosel Trocken Riesling 2016

Perfect with tomato, cucumber, goat cheese & strawberry. — a month ago

Josh, Peter and 7 others liked this

Gilles Blanchet

Les Champs des Plantes Pouilly-Fumé Sauvignon Blanc 2019

Grapefruit pith, wet stone, citrus. Served with smoked salmon dip. Would also be phenom with goat cheese. — a month ago

Donkey & Goat

Twinkle El Dorado Mourvèdre

Light red, medium to high acid — 2 months ago

Argiolas

Costamolino Vermentino di Sardegna 2019

Great with grilled sablefish/herb butter and kale/cherry/cucumber/pecan/goat cheese salad. Amazing! — 4 days ago

Höpler

Pannonica Blaufränkisch Rosé Blend 2020

M F
8.9

A nice deck wine. Crisp and fruity dry blend of 40% Pinot noir, 35% St Laurent, And 25% Blaufränkisch. Pleasant, perfect with ciabatta and artisanal ash covered washed Dalençay goat cheese for an afternoon snack. A good wine to have around. — 17 days ago

El Enemigo

Gran Enemigo El Cepillo Cabernet Franc 2015

Wow! On the nose, dark plums and black cherries, fresh dark liquorice.
On the palate. A first phase of dark plums, black cherries and black berries. Fairly quickly the dark fruit notes are cut through with black liquorice, secondary ripple effects of vegetation and hints of fresh mint. The final third engulfs the medley of flavours laced with fine leather. Medium tannin percolates around, staying for a final bow. Decanted 1hr and 45 min. Served with filet mignon with melted blue cheese, roasted vegetable medley sprinkled with goat’ cheese (sweet potatoes, beets, carrots), asparagus and green pea basil/mint puree (all prepared at home).
— a month ago

Josh, Trixie and 8 others liked this