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-
Definite luscious cabernet in the nose, dusty earthy and some minty eucalyptus in both nose and flavor. Smooth mouthfeel. Lighter on end-palate and in finish. Firm structure and moderate, well-integrated tannins. I would recommend aerating and/or decanting before drinking—which I-read more-
Made from 100-year-old vines, this Malbec is gentle and pleasing. The nose has dry earth notes, and the flavor a slight spiciness. Dark berry compote with candied plum and burnt sugar, hints of cocoa, tobacco. Tinny tannins but a floral-read more-
The “Oro” is the reserve Malbec, and it’s a restrained version of the regular Malbec in the Gauchezco line. Here, there’s a very slight aroma of blackberry and leaf. Spicy, dark, cooked cherry on the palate, transitioning to milder dark-read more-
It’s still summer (even if the calendar says September) so I opened a bottle of le Jaja de Jau Sauvignon Blanc—a château whose wines I haven’t tried for some years but remember favorably. (My colleague and our publisher David Honig-read more-
The Kathryn Kennedy Winery website candidly lists some of their wines as "past prime." Luckily, the 1997 offered by my new wine friend Danny had been cellared well, so it fit the promised drink/hold category. And I would put the-read more-