Beer Spotlight - Palate Press

1 min read

Aromas are remarkably rich and toasty, blackberry, toasted oak, and hints of black pepper. The palate is surprisingly soft, with blackberry, black plum, leather, milk chocolate, and pepper. Tannins are smooth with barely a bite. This is fruit-forward, complex, and pillow soft. Drink with pork medallions with mushrooms. Recommended. 89

Best of 2017: Wine Writer Prefers Cheapest Wine over Greatest

W. Blake Gray

Feature Stories

3 min read

I went to Valpolicella to learn about the region's most expensive, highly regarded wine: Amarone. Made from dried grapes, this wine is hotter than ever and the Italian press now gathers annually to taste new Amarone releases. I tagged along, hoping to discover what I have been missing. Instead, I

What We’re Drinking – Angeline Reserve Cabernet Sauvignon

David Honig

Wine Reviews

1 min read

Black cherry and smoke come out on the nose. On the palate, sweet black cherry and blueberry are joined by vanilla pastry. A bit of tartness comes out on the mid-palate and rolls into the finish. Simple, inexpensive, and straightforward, without the manipulation often found at this price point. Drink

Best of 2017: Can wine be radical?

Simon J Woolf

Features

4 min read

The world seems to be shaking on its axis as it watches the new administration take a wrecking ball to the US. Not to mention forest fires destroying large tracts of the Chilean vineyard surface, and the rise of worrying post-Brexit extremism and racism all across Europe. And we narrowly missed

What We’re Drinking – Lieb Cellars Reserve Pinot blanc

David Honig

Wine Reviews

1 min read

Freshly cut pears and Meyer lemon waft up from the glass. Citrus takes the lead on the palate, white grapefruit and lemon, with pear and hints of toasted hazelnut in the background. White grapefruit lingers on the finish. This is a tart, palate-cleansing wine, something to drink between bites of

What We’re Drinking – Camp du Rouss Barbera d’Asti

David Honig

Wine Reviews

1 min read

Ripe black fruit, espresso, and hints of tarragon show on the nose. Raspberries and cranberries, coffee and eucalyptus, all come through on the palate. Tart flavors linger. This is a bit of a mish-mash, disjointed fruit and flavors fighting against each other instead of working together. Not Recommended. DBH WHO:

What We’re Drinking – Luigi Bosca Pinot Noir

David Honig

Wine Reviews

1 min read

Dusty cherries and leafy herbs come out on the nose. Fruits are far more tart on the palate, cranberry and wild strawberry lead, with herbs and loam showing on the mid-palate. This is a tart, fresh, acidic Pinot that would play well with many foods. Drink with pork belly tacos.

What We’re Drinking – Rodney Strong Chalk Hill Chardonnay

David Honig

Wine Reviews

1 min read

Baked apples and toast flow up on the nose. The palate is rich and round, baked apples and pears swimming with vanilla cream and toasty pastry. Lemon chiffon gives a sweet but bright tartness to tame the fruit and wood. The baked fruit lingers. This is a crowd-pleasing Chardonnay you

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Best of 2017: Wine Writer Prefers Cheapest Wine over Greatest

What We’re Drinking – Angeline Reserve Cabernet Sauvignon

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What We’re Drinking – Lieb Cellars Reserve Pinot blanc

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