Tasted blind. Guessed Happy Canyon Cab. Actually quite elegant wine. Alcohol at 14.8 which is low for Paso lolz. Just a pleasing freshness and vibrancy without any oak butting in the convo like a know it all with nothing to say. The wine opens with fantastic energy. — 20 days ago
The wine pours a remarkable amber color, evoking immediately an image of autumn. A mild aroma containing currants, straw, and oak portend complexity and dryness. Indeed, after a brief wash of intense bubbles, dried apricot and overripe strawberry lead fresh wood and supportive minerality. It’s an extraordinary wine in origin, content, and physical manifestation. — 2 months ago
2017 Paul Lato Matinee Santa Barbara County Pinot Noir.
This wine punches so far above its price class. It’s Burgundien in style but never forgets it’s origin. It carries the best of both worlds.
It’s a bright, shiny ruby red in the glass. Aromas of sweet Bing cherries wth spicy raspberries and strawberries. Wow. Amazing flavours of cherries, roses, earthiness, coca and a touch of cola. Overriding everything is an elegance that dances on your tongue but doesn’t overwhelm. We had it with local organic chicken thighs with shio koji and daikon leaves. Amazing. — 2 months ago
Red fruits, full-bodied, delicious. — a month ago
Homemade sushi with a 2018 rare white blend from Cantina Terlano-Kellerei 🥂🍣🇮🇹
A medium golden color fills the glass as I pour this wine from Alto Adige, Italy. The tropical fruit aromas of pears and peaches on the nose are blended with honey, citrus, and mineral notes. Light to medium body with a long finish.
It is a refreshing wine with well balanced acidity. We paired it with our homemade tuna and salmon rolls. A delicious pairing for a Saturday night!
All wines from Cantina Terlano are produced under DOC quality (Controlled Designation of Origin). In the Alto Adige Terlano area in particular, the DOC classification can only be used for white wines that contain a minimum of 50% Pinot Blanc and/or Chardonnay. This bottle is 60% Pinot Bianco, 30% Chardonnay, and 10% Sauvignon Blanc.
#altoadige #sushinight #altoadigewine #altoadigewines #italianwhitewine #whitewine #sushiandwine #homemadesushi #rarewhiteblend #italianwinetasting #saturdaywinepairings #winepairings #seafoodandwine — a month ago
Tasted blind and served with another wine. Yellow gold, clearly Reisling and probably German in origin. Notes of mango, tangerine, kiwi, river stones and some petrol. Very rich, but lacking acidity in the way you'd like which suggests this is older. I guess JJ Prum Wehlener Sunnenhuhr Auslese Goldkap. I'm close, it's the white label bottle of the same. This improved over time with air, even though we're told it had been open for several hours. — 2 months ago
A Soave Classico cru. The vineyards in Casette Foscarin are situated to the north of the Soave Classico area. In calcareous soil of volcanic origin. Multiple passes through the vineyard for picking, soft pressing with low temperature maceration, and aging in barriques and tonneau for 6 months. The signature cherry blossom jumps out of the glass, stony minerality, hefty salinity, mushroom, dried herbs, cherry pith, yellow apricot, and Meyer lemon. Medium+ finish. Elevated acidity. — a month ago
The way the colours of this show in the light remind you of the true origin/meaning of the Homeric epithet “the wine-dark sea”. It’s not that the sea itself is wine-coloured, but rather that the way light refracts through the depths resembles the light gradations in a glass of wine. Wild strawberries, huge mineral note, acid, long finish with attractive tannic astringency. Keep a few around. Beautiful work. — 2 months ago
“Why did I only grab one bottle?” - a red blend that represents well from nose to tongue, with a solid finish that declares a bold French red like the Eiffel Tower at night, with a smooth Bourgogne finish fitting to the region of origin. Well done, mature red fruits but on this one it’s all about the aroma and the finish notes. It bookends a good middle expletive and elevates each sip - great, great glass! — 2 months ago