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NV Champagne Henriot Brut Souverain

Becky Sue Epstein
Wine Reviews
1 min read
This is an impressive Champagne, especially as it’s the entry-level non-vintage for this Champagne House.  Medium-light straw-gold in color. A nice, strong yeast and toasted aroma, almost like Marmite but in a good way (if you can imagine that).  On the palate, more toast, fruit and lemon integrate into a

2012 Viña Santa Rita Reserva Sauvignon Blanc

David Honig
Wine Reviews
1 min read
This has a hugely grassy nose, with a background of sweet lemon and honeydew. The palate mirrors the nose, with big grassy flavor, some gooseberry, then sweet/tart citrus and melon. Toward the finish it adds a touch of toast. It is a pleasant wine with a lot going on for

2010 Viña Indómita Cabernet Sauvignon Zardoz

David Honig
Wine Reviews
1 min read
Hugely dark, no light can penetrate the wine's depths. Blackcurrants, vanilla, and black pepper show on the nose. A hint of green pepper shows for the briefest moment on the attack, giving hints of the South American origins, but disappears immediately. Blackcurrant and black pepper are joined on the mid-palate

Wine Science 7 – Wrap Up, a Palate Press Video

David Honig
Features
1 min read
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 7, Wrap Up. d d d

NRA and Wine Mix Things Up in NYC

W.R. Tish
Features
2 min read
Paul Greico, proprietor of several Terroir wine bars in Manhattan and the self-proclaimed “Overlord of Riesling,” is resting comfortably in Mt. Sinai Medical Center tonight after a series of bizarre events. The trouble began—as is so often the case these days—on Twitter. Greico, whose Twitter handle is @spitpaul, tweeted this

Wine Science 5 – Brett, a Palate Press Video

Tom Mansell
Features
1 min read
Tom Mansell, Ph.D., Palate Press' Science Editor, offers a seven-part lecture in the science of wine. He discusses yeast, esters, flaws, and even how to fix some flaws. Tom is an entertaining and informative speaker. We hope you enjoy Wine Science Part 5, Brett. d d d Wine Science, Part