Is a top notch wine the product of countless hours of carefully coaxing out delicate flavors through years of toil from vines to wine, or does it depend on how the person tasting that wine subconsciously reacts to the visual, tactile, or sound stimuli in the room? Research has suggested
Sweet salinity in a bottle. Pears and honey sing the lead, salinity and ginger give a strong doo-wop backup. Mouth-feel is very round, gently coating the mouth. Acids give a zing that sneak out from under the fruit and leads to a sweet citrus driven finish, white grapefruit and key
Once part of the Venetian Republic that dominated part of Italy for a thousand years, today this region near Venice is best known for its masterpiece in the art of wine making: Prosecco. Prosecco is now consumed worldwide at parties, celebrations, friends' reunions, meetings, -- summer and winter alike. This
Bright enough to cut through thick gravy, deep enough to carry red meat, this is a wonderful wine for red meats with rich broths. The nose has aromas of cherries and birch beer, with sage and a touch of white pepper in the background. Fruits are richer on the palate,
The nose offers strawberries and oyster shells. More tart on the palate, it has strawberry-rhubarb with a chaser of cranberry. Oyster shells linger in the background throughout. A hint of lime lingers on the finish. Dry and very crisp, this would pair well with a lentil salad. Try this lentil
Rich, lively, and spicy, this offers a blast of flavors begging for a unique food pairing. Mocha on the nose really stands out, and not any wimpy American coffee and milk chocolate mocha, either, but espresso and dark chocolate, all with a background of cherries. Cherries take front stage on
Amid the swirl of light, noise and color of Feria de Caballo, the over-the-top festival held each year in Jerez de la Frontera that is part state fair, part horse show, part Easter Parade (think fabulous flamenco dresses in place of bonnets), Peter Allison is making me a gin martini.
Rich, dark, and complex, this will compliment the richest meals. The nose has deep plums, raspberry, pepper, and spice. Plums, cassis, and raspberry lead on the palate, with mocha underneath. Raspberry, black pepper, and allspice come through on the mid-palate. The finish lingers. Lightly drying tannins are matched by acids.