On November 5, 2011, 120 or so wine professionals and wine lovers, as well as the wine curious, gathered in the home of Palate Press Publisher David Honig for the Third Annual Palate Press grand tasting. There were more than 230 different wines from around the world on eight different
As Publisher of Palate Press: The online wine magazine, it is my honor to announce the 2011 Palate Press Wines of the Year. This year we have three Wines of the Year. The first was selected in a blind tasting of Palate Press Wines of the Week at the
Editors' note: To close 2011, Palate Press: The online wine magazine will be featuring some of our top stories from the past year. Our fourth piece comes from columnist Evan Dawson, reporting on the uproar over rumors that California Pinot Noir producers beef their wines up with Syrah. “I do
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This has a clear, bright, ruby red color. A clean nose has light oak, cherry, strawberry, and cola aromas. It is medium dry with low tannins and medium-low acidity, smooth on the palate with flavors of red fruit, cranberry, cola, and hazelnut. Lactic notes on the finish were offensive on
Challenged with pairing wines this Thanksgiving? Though turkey day is regarded as a most traditional American holiday, increasingly it is celebrated in the U.K., and foodies flock to gastronomic restaurants with highly educated sommeliers that are increasingly attaining the Master Sommelier level. Turkey is a traditional main dish for Christmas
Only an hour away from downtown Boston, is a lovely, well-situated parcel of vineyards, situated between the East and West estuaries of Massachusetts’ Westport River. Westport Rivers Vineyards has more than 25 years under its belt producing wines, though the former potato and dairy farm has been worked by the
An aroma reminiscent of the cherry juice that leaks out of a pie while baking, and caramelizes on the edge of the pan. A touch of florals, too. In the mouth the flavors become more intense, appearing sweeter on the end palate. But the wine finishes fairly dry with integrated tannins and acidity. There's