Winner of Best White Wine int eh Fifth Annual Palate Press Grand Tasting, this complex delicious wine has the stuffing to match up to any food pairing. The nose shows peach cobbler and coconut. The palate has pear, sweet pastry, marzipan, citrus and chalk, the last two lingering on the
This wonderfully complex Cabernet won the Best Red Wine int he Fifth Annual Palate Press Grand Tasting. It had beautiful floral and herbal aromas. Flavors on the palate were redcurrant, cigar box, tobacco, tar, eucalyptus, and a pantry full of spice. With time and air, it added new layers of
"I love this wine!" With these words, Meg Houston Maker cemented the judges' selection for Best of Show in the Fifth Annual Palate Press Grand Tasting. Lychee, honey, graham cracker, and an orange peel twist with hints of white pepper in the background, all ebb and flow in waves of
As the year draws to a close, and the base wines have finished their alcoholic fermentation the people of Champagne are excited about the 2013 vintage. Many had been worried by the late harvest dates; it has been 25 years since the harvest dates lingered into October. The development of
The nose shows melon, baked pears, and a hint of mango. The palate starts with a burst of tropical fruit and melon, then shifts quickly to citrus fruits on the mid-palate. It is a ride through flavors, passion fruit and melon, then white grapefruit and key lime. Fresh-cut grass underlies
This is a very interesting blend of New Zealand and California styles of Sauvignon Blanc. The nose shows the feline aromas so common in Kiwi wines, with tropical fruits, passionfruit, dragon fruit, and fried plantains, more familiar in wines from northern California. Tropical fruits are prevalent on the palate, too,
Invest a few dollars in a champagne stopper for this champagne, and serve it for two occasions. First, sip it with caviar on New Year’s Eve. The wine is a pale tan-yellow with tiny bubbles in the glass, and there’s a hint of bread aroma to begin the experience. It’s