Small, but not tiny, bubbles come off the glass in a relatively sparse mousse. Almond paste, hibiscus and lime peel make up the nose. On the palate, almonds and apples lead on the attack, followed by key lime emerging on the mid-palate. Apples linger on the finish, with a background
A California chardonnay that’s not overly Californian, this wine is big yet citric. There’s a pronounced lime character in both aroma and finish. A touch of glycerol in the mouthfeel that betrays its New World origins, and the faint whiff of tropical coconut that emerges some time after the bottle
What a difference a day makes! I opened this wine one evening and it was somewhat light and simple on the palate. There was a citric underlay to its medium body: a nice wine. Twenty-four hours later I took it out of the fridge and let it warm up for
Small, but not tiny, bubbles come off the glass in a relatively sparse mousse. Almond paste, hibiscus and lime peel make up the nose. On the palate, almonds and apples lead on the attack, followed by key lime emerging on the mid-palate. Apples linger on the finish, with a background
The nose is very pleasant, white flowers dominate, with melon and grapefruit in the background. Far more citrus leads on the palate, white grapefruit and lemon, honeydew showing on the mid-palate, all with great minerality and excellent balance. The region’s limestone and flint both show well. Drink with scallops. Highly
A champagne-style sparkling wine, made in the traditional method in the Cava region of Spain. When first poured, amidst some caramel-toffee there’s a faint pear note in the aroma. Pear flavors deepen on the palate while the wine is very cold, with a mild, round, fruitiness. There’s little apparent acidity
The nose is very pleasant, white flowers dominate, with melon and grapefruit in the background. Far more citrus leads on the palate, white grapefruit and lemon, honeydew showing on the mid-palate, all with great minerality and excellent balance. The region’s limestone and flint both show well. Drink with scallops. Highly
When very cold, there’s not too much vanilla in this typical chardonnay nose, but as soon as the wine warms up, the vanilla is pretty overwhelming in both aroma and flavor. In fact, the winery recommends this chard with foods as sweet as peanut brittle. While cooking dinner, I noticed