This cherry ale is such a pleasure to drink! It’s medium-bodied and almost creamy textured with light sweetness and no astringency or bitterness. The color is medium red with a thin light pink head and at first sip, I get strong almond notes with hints of cherry and floral hops. The taste reminds me of a cream filled chocolate covered cherry with a subtle cranberry finish. You can taste the quality of this beer and I feel lucky to have tried it! Definitely try it if you get the chance. — a month ago
Black with burnt umber highlights. Low and creamy head springs with bubbles combining to undercut its great form. Fireworks lacing slow falls to leopard spots. Espresso and baker’s chocolate nose boasts licorice and chicory, campfire notes and vanilla. Palate shows none of the sweet elements of the nose initially. Instead, pipe tobacco and unsweetened bitter chocolate, the chicory and burnt toast prevail; a burnt tips taste lingering. Baked pecan, dark caramel, black pepper, and ethiopean coffee, with black chewing tobacco and vanilla bean complete the circuit. Power and restraint, in this lovely offering. This really did set the standard. #samuelsmiths #samuelsmitholdbrewery #tadcaster #NYorks #imperialstout #stout #englishstout #beer #classicbeer #bier #biere #birra #cerveza #cerveja #britbeer #britannia #ukberr #ukstout #britishbeer #britishstout — 7 months ago
Our newest love fest is SLS wines from Monterey, CA. Sam is making amazing wines from the higher elevation Monterey coastal vineyards. — 2 months ago
🏅 Rating 94/100 (4,4⭐)
Golden color. The style is gently oxidative. The bouquet of bird cherry white flowers and the warmth of a freshly baked loaf. With time in the glass reveals the iodine character of Côte des Blancs and light creamy notes of Cramant. The palate is broad with Granny Smith apples, white peach and citrus. Lightly oaked.
Previously this cuvee was called Vieille Vigne de Cramant, but had to change the name to avoid the confusion with Cremant. Name comes from the name of the place: Bourron du Levant. East facing parcel in Cramant with vines between 56 and 80 years old.
Larmandier-Bernier is among the pioneers of biodynamic viticulture in Champagne. Always healthy ripe grapes are fermented with indigenous yeasts and matured in oak barrels. Spontaneous malo, no filtration and fining. Cuvee spends impressive 7-8 years sur lattes to gain its beloved complexity and depth. This bottle was disgorged by hand in June 2018 and dosed with 2g/l to Extra brut.
Instagram: @wine_talks_club — 2 months ago
Clean, green, athletic and refreshing: Granny Smith apple, lime zest. Good zippy acid for a PB. Time on the lees gives this wine tension, tone and muscle. Haven’t had - or craved - much Pinot Blancs to date, but this one makes a perfect pairing with with brats, Brussels, sauerkraut, dill, etc. An alpine meal for a summery January evening (after 4.5 years of living in California the ☀️☀️☀️ never gets old). — 5 months ago
Have fallen for this gem in Monterey county. Excels at new AVA pinot off the Carmel Valley ridges. — 2 months ago
German Riesling with a medium yellow hue. On the nose it is fresh with wet stone, a mineral scent, green apple and heavy citrus scents. The mouthfeel is abundant with deep citrus flavors of lemon, lime, tart pear, Granny Smith apple, and some tertiary white peach flavors as well. This wine has a medium plus body, high acidity, and it is bone dry. At four years old, the acidity’s liveliness is impressive, and on its own it may be a bit overwhelming. However, if paired with pork or other rich-in-fat foods this is will shine right through and steal the show. Be wise; I paired with Texas Style Brisket and pork baby back ribs, what can I say, a new classic for me. Cheers. — 2 months ago
Eddy gave me a 4 pack for my 60th birthday weekend. I REALLY like it! — 7 months ago