In the glass, there’s a profusion of very small bubbles. Aroma opens with light notes of yeast and agar, a hint of toast, later becoming toastier, almost caramelized. The first sip is raspberry and lemon. A creamy mouthfeel gives way to a combination of fruit and tartness on the palate
In the nose, a touch of green pepper and eucalyptus, then nice spice appears. Also, a touch of sweetness, cotton candy surrounding the light fruit on the palate. Tannins open up a bit over the course of a half-hour or so, but the wine remains restrained and so light as
Unfined and unfiltered. A minty nose, with a certain earthiness. Later, cocoa and vanilla notes come out. Lots of dark, sweet plummy fruit with hints of strawberry. Nice, strong, integrated tannins. A warm, buttery finish. It’s the wine I kept-read more-
When I visited Navarra a few years ago, I went home raving about the rosado (rosé) wines made from garnacha (grenache). This time, I found a whole new sphere of great red and white wines, made from both indigenous and-read more-
Earthy, burnt sugar in nose with tangy leafiness throughout flavor, too. Big fruit, blackberry and plum. Very easy to drink. Gets bigger with heartier foods. Recommended. BSE WHO: Doca Paula WHAT: Malbec WHERE: Mendoza, Argentina WHEN: 2009 HOW MUCH: $14
Backstage at the world’s largest wine competition: two incredible days of judging at the International Wine Challenge in London. Continued from Part 1: Initiation During the judging, no judges are allowed into the vast warehouse space that holds all of-read more-
Dusty dark fruit in the aroma at first, then vanilla. Opens up to be rich and buttery, with a touch of char on the fruit, like burnt sugar. Over all well balanced with moderate tannins and respectable structure. A bit-read more-
Backstage at the world’s largest wine competition: two incredible days of judging at the International Wine Challenge in London. At 9 AM on Monday, it was coffee and croissants for 15 minutes while we listened to instructions. Then on to-read more-