Smooth, velvety aftertaste, paired well with burger and garlic fries. — 2 months ago
I smell apricots, honeysuckle and a touch of a wood refinishing shop where an old man has been rubbing turpentine onto ancient woods. The smell of this Manzanilla makes my mouth water and I didn't want to take my nose out of the glass.
On first taste it has a bit of an 'Uh oh what have so gotten myself into' kick in the pants of your pallete. As the sherry warms in your mouth let it explore of the crevices and you will find flavors in corners of your mouth that I you have not encountered before in any bottle of non fortified white wine.
The freshness of this when served chilled and the amazingly long aftertaste make it one of the few wines that I prefer to drink on their own but it pairs great with simple salty food like premium organic fries tossed sea salt!
A steal at $16 for a half bottle at Little Death. (I've paid $13 for a three ounce pour of this at a tapas joint) — 5 months ago
On to the 2012 Pontet-Canet from Paulliac paired with grilled lamb chops and made from scratch boulonese sauce. Fantastic. The wine expressed it selves very well after a good hour and half of decanting at about 60 F. The earthy umami flavors of the food propelled the wine above its weight. But the absolute best ever tasting quartered, seasoned potato wedges/fries from our guests brought the wine into outer orbit. The duck fat tasting fries revealed herbaceous floral notes on the mid palet and created a soothing long finish. With smooth fine grained tannins. — 5 months ago
Inky in color with a short reddish rim.
On the nose black plums, currants, oak, tar, barnyard, spices, earth, vegetables, licorice, light vanilla, tobacco, black pepper and dark coffee.
Full bodied with medium acidity.
Dry and fruity on the palate with blackberries, currants, black plums, cooked cherries, oak, coffee, vanilla, licorice, cloves, herbs, spices, dark chocolates, peppercorn and earth.
Tangy finish with fine grained tannins and raspberries.
This is a very tasty Cabernet Sauvignon from Israel. Nicely balanced with a nice mouthfeel.
Still young and would be better in 3 to 5 years. Good right out of the bottle and better with airtime. Needed an hour to open up properly.
Smells more like a California Syrah, with nice complexity already. Delicious.
A good food wine that will pair nicely with BBQ Meats. I paired it with burger and fries.
Aged for 22 months in new French oak barrels. Kosher and Mevushal.
14% alcohol by volume.
$45. — 3 months ago
When a Parisian five-star hotel has its own bottling from Pauillac...’nuff said. This ‘19 is still very young, but paired up with a Steak au Poivre and the obligatory French fries one will easily be transported to the Place des Vosges. All in at $25 this is a super Bordeaux that deserves a place in anyone’s cellar. (Given its youth—and its year—a two-hour decant would be suggested.) — 5 months ago
Sherry like (no flor or oxidation but you can taste the salty palomino in there). Neutral lemon flavors, some bruised yellow apple, lots of nuttiness on the nose, slight bitter almond and olive brine on the finish. Excellent choice with souvlaki and fries. ❤️ Galicia ❤️ — 5 months ago
Meadowcroft Wines Wyldvin Vineyard Roussanne 2021, Dry Creek Valley, California
Pale lemon in color with a golden hue.
Crisp nose of lemons, citrus, apples, earth, herbs and light spices. Very aromatic.
Medium bodied with medium acidity. Crisp and refreshing.
Dry on the palate with limes, lemons, green apples, light grapefruits, vegetables, earth, minerals and spices.
Nice tangy finish with limes and light almonds.
This is a tasty white wine from Dry Creek Valley. Nicely balanced, tangy and fruit forward.
This Single Vineyard is easy drinking and refreshing. Good by itself or with food.
A good sipping wine to drink by the porch, that paired very nicely with the truffle fries.
A blend of 96% Roussanne and 4% French Colombard. Fermented in French oak barrels. A tiny production of only 97 bottles.
14.5% alcohol by volume.
$36. — 4 months ago
Bevan Cellars Food & Wine private lunch pairing at Brasswood Bar & Kitchen
2019 Ritchie vineyard chardonnay
2018 sugarloaf red wine
2018 Wildfoote vineyard cab sauv
2018 Tench vineyard cabernet sauvignon
2016 EE red wine
2019 Ontogeny red wine
Ricotta and porcine ravioli w/short rib sugo
Stufed portobelo shrom & chees polenta
NY strip steak and fries
Rich choc mousse cake w/choc ganache
Theo was great and informative..reserve it when you hit Napa — 5 months ago
Tremendous acidity - paired with fava beans and a lamb gyro and French fries. Would this pair with anything? Maybe! — 5 months ago