Tom Casagrande

9.2

I drink very little Rioja or Toro or Ribera del Duero because I’m just not a big Tempranillo guy, but I popped this one because I’m cooking a Spanish chicken and rice dish tonight. It’s pretty good. Nose is quite earthy, with lots of loamy soil notes. The oak seems under control and is hard to pick out. Some dark tangy berry fruit under the earthiness. On the palate, there’s some nice soft berryish fruit up front, and, surprisingly, a little slatey minerality. Very nice acids. Should go well with the meal, which is almost ready. I’m happy I like a Tempranillo! This seems quite fresh still and should last several more years. — 4 months ago

Sharon B

9.2

With cooking and egg hunting over, it’s time for dessert! This is so thick and chocolaty perfect end to a busy day! Happy Easter! 🐰🐣✝️🌷 — 5 years ago

Michał Ptaszek

9.3

19.3 giving both of us rhabdo: we are still quite happy with the results. Extra slow weekend, cooking, etc — 7 years ago

James Forsyth

9.2

Tonight we are keeping it simple at home. We ordered delivery from Pasta Flyer, the brainchild of Mark Ladner who made his name as the Executive Chef of Del Posto during its 4*s from the NY Times days. The Rigatone with Ragu is delicious and the sort of thing that is nigh impossible to achieve at home given the slow cooking patience involved. The Fusilli with Basil Pesto is a little grassy but tasted of spring. The Spaghetti with meatballs is probably the least authentic pasta but it can only be a crowd pleaser. Who cares if it isn't Italian... We are in New York. New York authentic, perhaps. The quantity could feed a crowd, which made me happy as I was hungry and didn't need to share.

I opened this entry level Barolo from Oberto. 2013 was such a fabulous vintage for Barolo and it's great to see success at the affordable level as well as the top end. This under $40 wine is plush, inviting and just plain scrumptious. Midweight, it's one for the near term, which is fine by me. Crack open some of these while waiting for the big boy Barolos to age in the cellar for a few years.

Simple and delicious. Pasta and Barolo. — 8 years ago

Shawn R

9.4

Should pair well with this expresso and cocoa crusted NY strip and Bob Marley in the background. The steak is still cooking however, this Denner Paso Robles Blend is rocking. Two hour decant, flashes a faint nose of milk chocolate. That's the beginning, I get this sweet Hersey kiss element, glycerin coating mouthfeel, black jam preserve, smoke and Mexican Vanilla Bean. Those flavors fill the entire palate. Somewhat linear across the palate. The ending is elegant, great acidity-tannins come back, fruit takes the back seat. I get rum soaked soaked fruit cake and fire roasted marshmallows. Happy Monday! — 9 years ago

Will Meinberg

Sales Kermit Lynch Wine Merchant

9.1

Bugey Bugey Bugey Bugey rockin everywhere!! Drinking and cooking tonight. Happy Thanksgiving, everyone! #bugeynights #kermitlynch #thanksgiving2015 — 11 years ago

Jerry Raphael

9.2

I ended up purchasing this wine from the winery due to an ordering snafu but now very happy I did. I was a bit surprised that this wine is totally living up to its promise and justified its cost. Just popped the cork and got hit with rich blackberry‑jam and black‑plum aromas with some cooking spices. Taste had flavors of black‑raspberry jam and clove with a tangy, spicy long finish. — a year ago

Sally Neal

9.2

Light, lively and lively. I’m really enjoying this one. So happy I bought several bottles. Works well as an aperitif wine while cooking dinner and with the main event. — 5 years ago

Sharon B

9.2

The back of the bottle happens to say “contentment and prosperity for all”. That’s what I wish for all of my Delectable friends this Christmas holiday and New Year. I’m off until after Christmas so I plan on doing lots of cooking, spending time with family and relaxing! Now I need to stuff these stockings while sipping on this bold, full bodied, fruitful, delicious wine! Cheers and happy Friday! — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

Had this last night with our salad course. If you’re looking for a wine that pairs with butter lettuce, golden apples, radishes, pistachios and a mustard vinaigrette, this is good choice. The high acidity handles the vinaigrette and the nice mineral back bone handles the mustard. It was a good even tug of war, wine and salad, which is an important element in any successful pairing.

It’s a fairly classic Sancerre Rosé. Some sweetness but not sugary or syrupy at all. Strawberries, watermelon, Rainer cherries, light citrus notes, pink roses, nice medium minerals, beautiful chalkiness, well done acidity, beautiful balance and nice polished finish.

Happy Birthday Hedy & Christina, as well, special thanks to Christina for cooking a very nice dinner and hosting.

Photos of; Domaine Franck Millet, dormant vineyard in the Loire Valley, Owners-Franck & Betty Millet and one of their beautifully manicured vineyards. — 7 years ago

with James and Christina

Sharon B

9.1

Happy Easter!🐣 it's certainly been a freak show at my house today with all the cooking going on. I received this as a late bday present. It's actually a pretty good Cab. — 9 years ago

India Munari

9.0

Chocolate, slightly musty, cloves, slight leather aromas, vanilla, soft voluptuous body, slight warm ginger and cooking spice palate, solid acid even after 29 years. Silly tannins. Persistent finish. Happy birthday me! — 10 years ago

Ben Walker / Caravin

9.0

Found out the bun Rachel has been cooking is going to be a boy- so we popped the campest drink we could find in his honour. 8.5% Chenin. Fizz & a heavy touch of residual sugar. Complete with sassy leopard print top. Way the dude makes this seems to be the strangest method of making a naturally sparkling bottle- but it's worked. And we're happy. — 11 years ago

Stephen Redenbaugh

9.3

Nice gold in the glass…medium mousse with deep, ripe red delicious apple and crunchy biscuit notes. Expands as it warms…and takes on gravitas and complexity. Scottish Salmon Pesto, creamy Greek salad, and fresh MI cream corn. I love July weekends just hanging, cooking, sipping champagne. Happy summer, Vinous! — 3 years ago

Jana Manfredi

9.7

2010 vintage. We visited here in 2015 and stayed at the winery/Abbey. Fantastic wines and hospitality. This is showing beautifully and so happy we kept it this long. Perfectly preserved. — 5 years ago

Brooks Derrick

9.2

Cooking, drinking, and getting ready for the Tigers. Happy New Year! — 6 years ago

Megan

9.6

My first Kosta Browne chard! I like it! Opened it while cooking and it started with a nice lemon essence ... Over time it took on buttery notes with some toasted pear. Pairing just beautifully with my zucchini and pinenut pasta .... I may be deliriously happy, or my wine might taste like creme brûlée. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Celebrating a 10 year anniversary only happens once. Tonight is all about trying to recreate as much of our wedding day as possible. I cooked two pasta dishes the restaurant in Cortona made for us family style. While good, there’s no substitution for truly well done Italian cooking from the old world. What the restaurant did for our reception was truly amazing and done with wonderful Italian hospitality. Those of you that know my wine habits, I’m the guy who brings Bordeaux to an Italian wedding reception and that’s what I did. After all, It was our/my wedding. I brought an 1986 Haut Bages Liberal magnum with me from the U.S.. So in remembrance of our wedding reception, we are enjoying another magnum on our 10th anniversary tonight. I was concerned about finding another magnum in good drinking condition. However, this bottle 10 years further removed is better than the one we enjoyed at our wedding. In magnum and larger formats, I think it has another 5-10 years left of good drinking ahead...properly stored of course. On the nose; dark cassis, blackberries, dark cherries, poached strawberries, cherries, dry cranberries, a touch of pyrazine, black rich earth, stones, old tobacco leaf, cedar, saddle-wood, baking spices and dark fresh floral bouquet. The body is somewhere between medium to full. The tannins are nicely resolved. Fruits are ripe, fresh and juicy 31 years down the road. Blackberries, dark cherries, poached strawberries, cherries, dry cranberries & pomegranate extract. Black licorice, a touch of pyrazine, black rich earth, wet stones, dry top soil, old tobacco leaf, light expresso roast, softly understated asian spice, mint, cedar, saddle-wood, baking spices (vanilla, cinnamon, light clove & a hint of nutmeg), violets and dark fresh floral bouquet. The acidity is round and like a waterfall over the palate. The finish is rich, ripe, balanced, well textured, elegant and lasts well over a minute. The quality of this magnum wildly exceeded our expectations. One would think this bottle was stored at a Chateau it’s entire life prior to my purchase. The alcohol comes in at 12.5%; which is one of the reasons I love the good years of 80’s Bordeaux and prior. Too bad alcohol levels are negatively impacted higher now and going forward due to climate change. Additionally in some cases, because of producer marketing decisions largely based on consumers who crave higher alcohol levels! Sofia, I am lucky to have found you to walk through life together. I love you now and forever. What a 10th celebration tonight and a celebration of our life together. All under a nearly full moon. Oooow, I ❤️ you! Photos from our 5th anniversary trip back to Cortona; the building we were married inside & out and one of the vistas surrounding (Cathedral) this beautiful hilltop town. — 9 years ago

Eric L.

9.4

Lovely, bright, citrusy Chardonnay to sip while cooking Thanksgiving dinner. Happy Thanksgiving to all my friends on Delectable! 🦃 — 10 years ago

Jimmy Hayes

Estate Director Mayacamas Vineyard

9.5

Savory, pungent, explosive aromas. Mushrooms cooking down in red wine. Umami. More umami. So good. Maybe not aging for much longer, so go get it. At its best in the glass, it had moments of brilliant lusciousness. Happy to have experienced it. — 11 years ago