The nominees for the Wine Blog Awards were announced today, and Palate Press was nominated as Best Overall Wine Blog. You can vote for us HERE. Congratulations are due to Palate Press Editors and Contributors, and members of The Palate-read more-
Like several for the moderately-priced bottles of '03 Bordeaux I have opened recently, this is coming to life, perhaps even peaking now. A year ago it was dead, but now it is showing a pleasant balance of fruit, blackberry and-read more-
Flavors of blackcurrant and a tiny touch of mint are quickly overwhelmed by cherries from the merlot and wood from the winemaking. It is sweet, red fruits ultimately dominating, with spices from the wood, cinnamon and clove. This is one-read more-
This intriguing rosé started with three days skin contact, followed by a very slow three-month fermentation. Progression on the palate is fascinating, as if the wine changed from white to red from attack to finish. It opens with a great-read more-
credi•bil•i•ty- ˌkre-də-ˈbi-lə-tē n. — the quality or power of inspiring belief If I were less than honest as a critic, I think people would spot that right away, and it would destroy my credibility. —Leonard Maltin Robert M. Parker Jr.-read more-
The past week has seen a great deal of conversation—panic really—in the wine corner of the blogosphere about HR 5034. "Call your Congress-critter," you are told, "or the wine wholesalers will eat your children!" What has been lacking is an-read more-
The use of wood is obvious and provides much of the flavor. There is a lot of fruit, cherries with a little blueberry, but vanilla, butter, baking spice, and tannins all come from the wood. Bonarda is usually lighter and-read more-
Everybody here at Palate Press: The online wine magazine would like to thank the entire wine community for participating in our Wine for Haiti project. Through your generous contributions we were able to raise $17,760 for the American Red Cross Haiti Relief-read more-