Featured User: Noah Raizman

Noah Raizman is a hand and upper extremity surgeon. Originally from Pittsburgh, he trained in New York City and Cleveland before making his home in Washington, D.C. A father of two beautiful, young and active children, he used to have hobbies and athletic pursuits but now, he just hoards and obsesses over his wine collection like Smaug in his minimal free time. Delectable: What sparked your passion for wine? Noah Raizman: My father, who had a very small cellar in our basement, had a few wine tastings in the house when I was a kid. I am told that I was instructed to tell guests (at age 3) that red wines went best with meat and white wines went best with seafood. It all probably started then. When I was in college, I worked as a cook in a new restaurant in Pittsburgh where I was given the role of “assistant sommelier” and got to taste through hundreds of wines over a summer (I don’t think I was 21 yet, but that didn’t seem to bother anyone). The seeds were sown, and a few visits to friends living in Napa helped me grow. The learning curve was slow and not very steep for several years, but then went nearly vertical once I finished my medical training and could actually afford to begin collecting. D: What wine region are you wild about right now? NR: There’s no single region. I have focused a bit more on Piemonte and Champagne as of late. There’s been a bit of a run on the Northern Rhone, but I spread my love around and love turning new wine drinkers on to the Loire Valley, Riesling in its many variations, Madeira and other, more “niche” regions. I love old California wines and seek them out whenever I can. D: What is the most unusual wine you’ve ever tried? NR: Some “Champagne” I attempted to make in an apartment in Cleveland with a stuck fermentation and some sort of strange bacterial contamination. Let’s let sleeping dogs lie. D: What is your golden rule for wine? NR: Drink what you like, but never stop exploring and expanding your tastes. D: Say you’re not allowed to have wine, what is your second option? NR: Food, I guess. A distant second. D: Choose a movie, book, quote, or song and pair it with a wine NR: “It was the best of times, it was the worst of times” – Charles Dickens, A Tale of Two Cities. I think that goes with Burgundy in most vintages, unfortunately. Amazing how some vineyards can be destroyed by hail and neighboring vintages left completely unscathed. D: If you were a wine, what wine would you be? NR: Old Bordeaux – complex, well regarded, a bit stuffy, usually quite enjoyable but occasionally you probably just want to pour me down the drain.

Dirty & Rowdy

Evangelho Vineyard Mourvedre 2017

The @Hardy Wallace signature funk-and-red-fruit in effect here. Reminds me a bit of Metras with its light and almost carbonic nose on opening, but it gathers weight with time. There is a small bit of VA clearly evident here but it blows off quickly. With a little air, this is more and more reminiscent of Cru Beaujolais crossed with Bandol. If 2017 was a tough year for D&R, you can’t tell by this intriguing and protean Evangelho. — 4 years ago

Vanessa, Tom and 16 others liked this
Meg Herring

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Congrats on your feature!! I see you’re originally from Pittsburgh but now live in DC. I used to live in DC but now live in Pittsburgh! 😁
Severn Goodwin

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@Noah Raizman Congratulations on your Delectable user feature! Welcome to the team. 🤓🍾

Cantina del Signore

Il Putto Gattinara Nebbiolo 2014

Lovely, briskly acidic, nice nose of rose hips and maraschino. Exactly what Alto Piemonte should be - sneaky depth but lighter and less roasted than its Barolo cousins. @Lyle Fass — 4 years ago

Shawn, P and 13 others liked this
Lyle Fass

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These guys are the cool kids of Alto Piemonte glad you enjoyed.

Domaine Catherine Cuchet-Béliando

Cornas Syrah 2000

I don’t rate wines this high often. Almost never. This was just stupendous. Beautiful, complex and layered nose of flowers, berries and game. Like a red-meated DRC, that good. Both adequately ripe and cherry-fruited and savory, herbal and bloody. Rich but decidedly middleweight on the palate. Long and subtle finish. No roughness, no rusticity. Gorgeous. Hard to imagine a better Syrah, even in the abstract. A @Lyle Fass discovery, and one of his best — 4 years ago

Lyle, P and 18 others liked this
Lyle Fass

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Oh, the mostly part. I think JM Stephan 15 Coteaux du Tupin is better. But that’s it. Also 2013 will be incredible in 15 years.


How do the michel cuchet wines differ from the Robert Michel domaine wines?
Lyle Fass

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@Blorg from 2008 on the wines are raised by Guillhaume Gilles. Then, when Michel Made then it is 100% Chaillot while Michel’s Cornas is Geynale which is essentially the other side of Chaillot. Also the aging at Cuchet is much longer. It was no wood at all and concrete for 5 years. I think when GG took over they added some older wood.

Cantina Bartolo Mascarello

Dolcetto d'Alba 2016

Bright, grapey and grippy initially. Tannins become a little dusty and the fruit veers towards cherry and plum. This has a light feel though it is anything but a light wine. Reminds me of very good Cru Beaujolais. — 4 years ago

Ira, Ken and 15 others liked this

Bedrock Wine Co.

Griffin's Lair Vineyard Syrah 2011

Great work here. No New World Syrah heaviness and lovely floral and meat aromatics (minimal white pepper) with ample fruit but no sweetness or heat. Unsurprising that I’d like a 2011. Hard to get much closer to St. Joseph in California. — 4 years ago

Jason, Mike and 18 others liked this

Under the Wire

Bedrock Vineyard Sparkling Zinfandel Rosé 2013

Clean and incisive, red berry fruit and a slight touch of brioche on the nose. Creamy but somewhat aggressive mousse. I think @Morgan Twain-Peterson and @Chris Cottrell are doing very cool things here and am waiting to see some late disgorgement versions of these! — 4 years ago

Eric, P and 17 others liked this