If you've ever thought about laying wine down for a few years or more, how can you know what to expect when the wine has been aged in oak? How can you tell when a wine will integrate that oak and when it will succumb to it? One of the
The nose shows barely-ripe white peaches, white flowers, and a tiny hint of ginger. The palate is an interesting combination of tart and sweet. The tart comes through as Key lime, the sweet from white peaches. Tart green apple shows on the mid-palate. Lime shows again and lingers on the
Without a doubt, one of the most recognizable styles of wine in the world is Champagne. Regardless of your level of wine knowledge, or even if you despise the beverage with all of your being, you know Champagne. It is the standard for hip-hop videos, World Series Championship celebrations and
The nose is bright, cherries and strawberries, with an earthy background and a touch of coffee. It is far sweeter on the palate than on the nose. The attack is slightly candied, but it settles down quickly, offering tart rhubarb under sweet strawberry. Tiny hints of coffee flash and disappear.
In a most delicious twist of serendipitous weather, we are producing here in California what I’m calling “adult” wines. That is, because of a confluence of maturation in the marketplace and three consecutive cool growing seasons—2009, 2010, and 2011—we’re seeing wines that are more balanced, more elegant, and wines that
The color is inky black with purple edges. Mocha shows on the nose, along with blueberry and vanilla. On the palate mocha, blueberries, and licorice start the attack. Fruit turns a bit more black on the mid-palate, moving from blueberry to blackberry, adding tobacco leaf and vanilla. Cocoa lingers on
First impression of this Gold Coast treasure is interesting, managing to send the usually-mixed messages of up-scale and friendly, inviting everybody in for a great meal. Staff kept the message going, ready with recommendations for food, wine, and things to do the next day with the kids, without ever suggesting
Heaven, it turns out, is exactly how I had always hoped it would be; a small restaurant with tables looking out over a vineyard, a glass of fine Pinot Noir at hand and duck. Slow roasted, melt off the bone, duck confit to be precise. “Ah, le confit, but of