What a difference a day makes! I opened this wine one evening and it was somewhat light and simple on the palate. There was a citric underlay to its medium body: a nice wine. Twenty-four hours later I took it out of the fridge and let it warm up for
Spicy cassis notes in the aroma, balanced fruit on the palate. “Reserve” on the label means it’s fruity but not too sweet. The alcohol is a definite factor on the palate and in the hot finish. Salty flavors are a good complement to this wine. Recommended. BSE WHO: Broadbent Selections
A champagne-style sparkling wine, made in the traditional method in the Cava region of Spain. When first poured, amidst some caramel-toffee there’s a faint pear note in the aroma. Pear flavors deepen on the palate while the wine is very cold, with a mild, round, fruitiness. There’s little apparent acidity
When very cold, there’s not too much vanilla in this typical chardonnay nose, but as soon as the wine warms up, the vanilla is pretty overwhelming in both aroma and flavor. In fact, the winery recommends this chard with foods as sweet as peanut brittle. While cooking dinner, I noticed
In case you were wondering whether to get the manga hit The Drops of God with your holiday gift certificates, the answer is yes. For some time, I’ve been getting emails from French wine producers who were thrilled their wines were mentioned in this series, which debuted as a Japanese
The perfect little wine for light meals like chicken or fish with salad. The nose has peaches, flowers and minerality, and a nice tinge of chalkiness. This is a very fresh-feeling wine, with some apparent residual sugar. The fruit is upfront, then some mild, grapefruity acidity kicks in under the fresh, young red fruits on the end-palate.
Starts out thinnish, then rounds out more as the evening progresses and a little more the following day. Some dark caramelized fruit dominates the flavors, with damson and leather, too. Still a pretty delicate wine, with integrated tannins and a shortish finish. Nicer with a meal than on its own. Drink with
A restaurant without Merlot or Pinot Grigio. What are they thinking? “They” turns out to be Sandy Block, MW (Master of Wine) an experienced restaurant wine director for a classic eating establishment in Boston. I sat down for dinner with Block recently at the new Harborside location of the Legal