The nose smells like blackberries crushed over the crisp, smoky end of a good prime rib, with a bit of soy sauce in the background. Smokiness comes out on the palate, under juicy blackberries and crisp beef fat. Black pepper and soy show on the mid-palate. This has good minerality
New in the US this year, Lanson’s brut rosé is an elegant example of a champagne that more than fulfills its promise. Pale salmon in color, with very small bubbles. The barest hint of rose-petals with light yeast on the nose. A bone dry, beautifully balanced wine. Some raspberry, and
New in the US this year, Lanson’s brut rosé is an elegant example of a champagne that more than fulfills its promise. Pale salmon in color, with very small bubbles. The barest hint of rose-petals with light yeast on the nose. A bone dry, beautifully balanced wine. Some raspberry, and
The wine is a very pretty bright light yellow with a steady stream of tiny bubbles. Pears, yeast, and a touch of smoke are on the nose. Smoke is stronger on the palate, underlying deeper fruits, a blend of baked apples and fresh apples, fresh baked bread and a touch
The wine is a very pretty bright light yellow with a steady stream of tiny bubbles. Pears, yeast, and a touch of smoke are on the nose. Smoke is stronger on the palate, underlying deeper fruits, a blend of baked apples and fresh apples, fresh baked bread and a touch
In my experience, vins clairs tastings are a rare opportunity to catch a glimpse of the wine before the bubbles, and to imagine their development over time; they are a unique foray into the magical kingdom of champagne. Early in the life of a bottle of champagne, before bubbles have
Dubuoef shows why it is such a dominating presence in Beaujolais. Medium purple color and nose of violets,anise, and blackberry with oak accents in the background. Tastes of dark cherry and toast on the palate with good tannic structure holding it up. Finishes well, but is not terribly lingering. A
In the world of marketing and sales, it's always good when you can keep things simple. Of course, this can be quite a challenge for an industry like the wine industry, where realities of place, grapes, vintages, styles, and terroir add up as so many variables to take into account—enough