The palate opens with a tsunami of unsweetened red fruit, cranberries and wild strawberries and cherries, along with some marjoram and sage. Some cocoa and black tea appear on the mid-palate. Tannins are firm and acids sharp at first, but-read more-
To age or not to age? With wine, the question is hardly simple—the complications are practically countless, and the risk/reward quotient naturally intensifies over time. Personal taste, of course, is akey to determining if one should even be holding wines for the-read more-
Schioppettino is also known as Ribolla Nera. It had an explosive flavor, very concentrated dark berry flavors and elements of cigar box. Definitely a wine for wild game or steak. WHO Bressan WHAT Schiopettino (Ribolla Nera) WHEN 2004 WHERE Italy,-read more-
The nose is a veritable fruit cocktail of blueberry, mulberry, black cherry, and a bit of strawberry. Surprisingly, there was far less fruit on the palate. It was darker, more brooding, with lots of black pepper and some grenache-like dried-read more-
Welcome to my state, New Jersey, home to crowded highways (with countless exits), billowing smokestacks and a treasure trove of jokes (and truisms) illustrating a certain incivility (sarcasm if you will). Now allow me to introduce you to another side-read more-
What comes to mind with this wine is Black Forest cake. I know Black Forest cake is not a flavor, per se, but the combination of flavors rushing onto my palate make me think of it: tart cherries, a little-read more-
Here's a news flash: not all American wine comes from California, Oregon and Washington. Really. That's the message that Dave McIntyre, wine columnist for The Washington Post, and Jeff Siegel, a Texas wine writer known as The Wine Curmudgeon, wanted-read more-
The flavors are typical of Russian River Valley Pinot Noir, not over-ripe or over-oaked, but with plenty of red fruit, barely ripe strawberries and cherry stones, and black tea. What really makes it stand out, though, is the velvety mouth-read more-