This is simple, one-dimensional, jammy, and oaken. It is also cloudy, not something you see as often in these days of high-quality winemaking. The fruit is slightly peppery, sour cherry and raspberry. The oak is not integrated, but seems to-read more-
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), contributing editor Joe Pollack shares some thoughts on the bottle he plans to open for the event. I saved-read more-
Green, rough, bitter—for a hard-working grape, carignan shoulders an awful lot of insults. And it’s true the prolific variety, traditionally used in reds from France’s Languedoc region, has produced a lot of undistinguished wine. But lately, carignan has been coming-read more-
The blend of the warm climate Alexander Valley fruit with cooler climate Russian River, makes for a unique, flavorful wine. A color of clear light straw, and aromas of citrus and kiwi fruit. On the palate are flavors of grapefruit,-read more-
A rather fascinating red blend from South Africa. A wine that is fat but racy enough that it doesn’t have to go on a diet. A big nose of smoke, bacon fat, and blackberries. Follows through with vanilla and cumin-read more-
In preparation for Open That Bottle Night (live, only on Palate Press; Saturday, February 26 from 7 pm - 10 pm EST), editorial board member Becky Sue Epstein shares some thoughts on the bottle she plans to enjoy. 1983 Château-read more-
Dark cherries, cola, a touch of cranberries, and some mushrooms are on the palate, all with a background of spice, wood, and a teriyaki-like umami. Tannins are fine and sweet. It does not offer delicacy or flow with multiple layers-read more-