This is not your typical cork versus screw cap article. This is the only time I will use the word “oxygen” in this piece. Search for “cork vs. screw cap” and you’ll find plenty of discussions on reduction-oxidation chemistry, an-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-
The sense of place extends beyond just the winemaking process. It should also extend to the wine consumption process. The word terroir describes the many unique aspects of a location that influence a wine specific to a region, or as-read more-
Medium-light amber color. Medium intensity aromas of candied nuts, amaretto, caramel, figs, and honey. Dry on the palate, medium body, medium acidity, and flavors of candied almonds, dried citrus, honey, and burnt sugar; long off-dry finish. Match with mushroom or-read more-
There are few who champion the wines as Jerez, Spain. Sherry seems misunderstood, overlooked, and sometimes outright ignored. Cast aside with thoughts of a crusty bottle sitting on the laquered sidebar in grandparents’ musty, outdated living rooms. In the last-read more-
Human beings, as a whole, love sweet. Studies have shown that newborn babies, when given a choice, prefer sugar water over milk. We begin life with a sweet tooth, even while that bud is still locked inside the confines of-read more-
Clear, medium-deep intensity straw gold. Clean on the nose with medium intensity aromas of honey, dried florals, minerality, baked stone fruit, and cooked pear. A slight hint of oxidation. Dry on the palate with medium to medium-full body and medium-high-read more-
The debate in wine geek circles surrounding the concept of “natural wine” seems to be unending. From the uselessness of the term “natural” to hyperbolic accusations on both sides (chemical agriculture and slaves of Monsanto vs. hippies and producers of-read more-