Jonathan Wilson graduated from the Canadian Association of Professional Sommeliers in 2009 and was the recipient of the Kent Clarke Award for top graduating student. He possesses a Level 3 Advanced Certificate in Wines & Spirits from the Wine and-read more-
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An Oregonian meets a Sauvignon Blanc in New Zealand. The resulting marriage: a wine of clear, brilliant, medium gold yellow hue with tinges of green. A clean nose with medium-full aromatics jumping out of the glass that include peach pit,-read more-
We are tremendously proud to release The Best of the Press, Volume I, the first book under the Palate Press imprint. The Best of the Press, Volume I is a collection of the very best stories from the first year-read more-
Very ripe pears on the nose when cold. As it warms to drinking temperature, there's a floral overlay in both nose and flavor. Tastes deep and toasty, with elements of perry (pear cider) followed by a finish with some nice-read more-
Somewhat floral aroma with toasted yeast, pears, and honey. Medium toasty body, opening and showing more fruit in the glass. Crisp, citric finish. A California sparkler that has taken on the depth and rounded flavors characteristic of vintage champagne, so-read more-
Tasted at a recent show of North American wines, this red blend stood out of the bottled crowd. Deep, opaque purple color shows off a nose of violets and dark chocolate and toast. Chewy and dense at first, it yields-read more-
Begins with light aromas of pears and apple blossoms. Floral in both aroma and flavor, with pears and apples for fruit. Despite its lightness, does pair well with a number of foods, including fish and seafood. You could start the-read more-