Clear, vibrant yellow straw appearance. Green apple, tropical fruit, vanilla, hint of coconut on the nose. Citrus, pineapple, peach flavors. Good mid-palate and lingering acidity at finish. Restrained use of oak. Good balance. Pairing mine tonight with my seasonal favorite-read more-
Becky Sue Epstein is back in Bordeaux, for the annual en primeur tastings. Before the Union des Grands Crus tastings started on Monday, she put in a hefty amount of time amongst the other red wines of Bordeaux. Here’s what-read more-
Elisabetta “Lizzy” Tosi visits legendary Amarone winery Quintarelli, founded by octogenarian Giuseppe Quintarelli. There, wine is made the same way it has been since Giuseppe’s father moved to this land in 1924. And the Amarone wines are still released only-read more-
In 2009 the Cauquenes region of Chile suffered a terrible earthquake, and therein lies a tale of temblors and terroir. The earthquake wrought significant destruction there, and the winery did not go untouched. Barrels were thrown everywhere. Winemaker Baptiste Cuvelier-read more-
I can’t honestly say that I’d like to play devil’s advocate to Evan Dawson’s argument in “The Money of Color.” A devil’s advocate is properly someone who argues a point with which they disagree, and I stand wholeheartedly in agreement-read more-
[polldaddy poll=4820618]
At first, you notice cherry raspberry aromas, with darker sweet fruit in the flavors—even caramelized fruit. Not much tannin apparent, when drinking the wine on its own, and an unmemorable finish. But with food, it becomes more balanced, less sweet:-read more-
There’s a secret menu at Hop Woo BBQ in downtown Los Angeles, and it’s well worth sharing. Eddie Lin, of Deep End Dining and NPR’s “Good Food,” recently asked a group of food bloggers to join him for a special-read more-