Tasting Notes

Wine Reviews

article placeholder

2006 Weinrieder Grüner Veltliner Alte Reben

This is an excellent example of just how good a Grüner Veltliner can be. Light gold in color, with a nose of white pepper and faint aromas of apple and pear; the taste is rich, creamy and unctuous. Pineapple, apricot and pear flavors dominate, with some vanilla notes chiming in here and there.The finish is long and starts off as pineapple tapering off to a very pleasant caramelized sugar taste.
article placeholder

2006 Santa Maria Valley Chardonnay

This delightful Chard opened with rich aromas and flavors of apple and burnt butter, balanced with tart lemon grass. It undergoes 60% malolactic fermentation and spends 16 months in neutral barrels. Enjoy this rich, tart, wonderfully balanced Chardonnay with cornish game hen.
article placeholder

2006 Bodegas y Vinedos del Mediterraneo Lujuria

Lujuria hails from Yecla, a lesser-known region than its immediate neighbors, Jumilla, Almansa and Alicante. This wine is considerably more complex on the nose than expected, with aromas of jammy dark red and black fruits, dill, licorice, coffee and a dusty component. Although a bit simpler on the palate, the red and black fruits, coffee and herbaceous elements come through and tie in nicely with its acid and tannins. Easily a Tuesday-night-with-leftovers wine that I’d buy again.
article placeholder

2004 Brunello di Montalcino DOCG

Clocking in at 14% ABV, this wine is a deep ruby red, with just a hint of purple. Floral notes and red fruit mingle on the nose, while more red fruit—especially juicy cherries—well-integrated tannins and an earthiness find their way onto the palate to work perfectly with rich foods like osso bucco. We had no decanter (this wine should be allowed to aerate) so I used my Centellino Areadivino to help the wine open up.
article placeholder

N.V. Flor Prosecco

Flor is a fragrant and refreshing sparkler full of citrus and stone fruit flavors. The bubbles are fine and the mousse is creamy, with a nutty undertone. Flor has just the sort of palate-cleansing acidity you want when eating up things like the melted, gooey, cheesey goodness of raclette.