With temps out here on the East Coast tipping routinely into three digits, this Greek wine is a really nice summery quaff. Quite citrusy nose of lemon and grapefruit from this indigenous Greek varietal. The grapefruit follows thru on the palate, with additional flavors of peach and apple, even a
When I moved to the Willamette Valley in 2009, I had little knowledge of a simmering disquiet, obscured by rolling hills of pinot noir vines. In a region renowned for elegant red wines the cause for such fuss was, surprisingly, a white Pinot Noir wine—though, one produced using red grapes.
In every wine region there is at least one wine that manages capture one’s personal impressions of that region—its colors, smells, and the energy of the place. Sometimes, as I touched on a couple months ago on this website, the most visceral wines can be the most unlikely. In Friuli-Venezia-Giulia,
“How about a drink?” “Yes please, a Spritz!” is the response of 100% of the students in the ancient university city of Padua, in northern Italy. The Spritz is in fact the favorite drink not only of the young people from here in the Veneto region, but also of many
This is the grassy, herbal side of chardonnay in aroma and flavor, though it does turn more leanly mineral on the palate. When the wine was a bit warm, I detected a hint of a metallic taste on the end-palate and in finish, which mostly recedes into some citrus in
This wine is fermented in stainless steel, then aged in neutral French oak for four months. The nose offers a grassy aromas under fresh fruits, grapefruits with sweeter tropical notes. The palate is softer and more tropical than the nose, with tangelos and hints of mango, along with Ruby Red
The nose offers up soft peaches and pears. On the palate, mouth feel is full, slightly viscous. The flavors are more tart than the nose, primarily pears, just not hugely ripe. There is an interesting touch of salinity on the finish. Drink with dry-rubbed chicken. Recommended. DH WHO: Bluenose Wines
This wine is fermented in stainless steel, then aged in neutral French oak for four months. The nose offers a grassy aromas under fresh fruits, grapefruits with sweeter tropical notes. The palate is softer and more tropical than the nose, with tangelos and hints of mango, along with Ruby Red