The fruit has started to fade into the background, allowing secondary flavors and aromas to come to the fore. Violets and licorice blend seamlessly with cherry, followed by licorice and a touch of tar on the mid-palate. The mouth-feel is-read more-
This Chianti (which happens to be 90% Sangiovese and 10% Merlot) was clear and clean, showing a bright ruby (with just a hint of purple) color. On the nose, I found tobacco, spice, sour cherries and cherry pit. In my-read more-
This wine, made from 100% Syrah, was impressive, an excellent example of Old World Syrah. It had a subtle nose of black fruits and earthiness, which became more prominent on the palate. It was powerful but not overly tannic, full-read more-
On the nose I got spice, pepper, black fruit, pepper, black plum, black currants, black cherry, earth, raisins, peppers, and chocolate. I thought the nose was fruity and very very peppery. As it sat in my glass, more layers appeared.-read more-
My first encounter with Inedit made me extremely apprehensive, even before my first sip. This beer is a new offering by Damm brewmasters, working with Spanish chef Ferran Adrià and his sommeliers. It’s a coupage of barley malt and wheat,-read more-
Two months ago, Ashley V. Routson (Drink with the Wench) and I departed on a journey so brilliant I am amazed no one had done it before. Before I go into detail about Project Y-ine, first a quick rewind: A-read more-
A perfect example of the best of Chateauneuf du Pape. An elegant wine with lots of character, well balanced and very drinkable, even though still young. This is a wine that should impress, and is well worth the price. WHO-read more-
A bright ruby in my glass, this wine has typical varietal aromas on the nose, including raspberries, violets, forest floor and some spice. On the palate, there are more red berries, red fruit and a little bit of mint and-read more-