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-
Put your ear up to that glass of wine in your hand. Can you hear the tiny voices shouting, “Hey! How about some credit for us little guys down here?” From a certain point of view, winemakers don’t make wine;-read more-
Sparkling wine from Nova Scotia? There is actually some logic to it: crispness and high acidity are key to making a pleasant sparkling wine, and that is something that is easy to get when you're winegrowing on the edge as-read more-
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Sweetly fruited, peach blossom aromas and flavors. A slightly nutty finish, opening to sherry-like taste in the glass. Could work with Asian foods as well as dishes from the hearty, peasant-based native Fruili cuisine. WHO: Bastianich Adriatico WHAT: Friulano WHERE:-read more-
Very typical aromas and flavors, heavy in the sense of earthy, almost oxidized flavors, with green fruits most apparent. Pairs well with medium to hearty foods. WHO: Bastianich Adriatico WHAT: Ribolla WHERE: Friuli, Italy WHEN: 2009 HOW MUCH: $19.99 (Media-read more-
True to type, pleasantly pungent aromas, mildly floral: rose and jasmine. Still had a bit of fizz when first opened. Contains tropical fruit as well as minerality, with a good amount of acidity. Seems light but holds up to many-read more-