This past month I bought two wines that are new to me and both, I must say, were excellent wines, things I would definitely buy again. My tastes changed, I stopped buying and drinking the wines. It was clean and bright tasting, relying on a lean intensity. like to drink it cool - cellar temperature, as you would a Beaujolais. MORE >>

was honestly quite surprised by the quality of this wine at this price, although I shouldn't have been because I very much enjoyed the Saumur Brut Methode Traditionelle I tasted by Vieux Pressoir recently. like her definition of wine of the year - much more compelling than top 100 lists and things like that. Why, drink wine, of course. MORE >>

The tasting room is located in an 1850s farmhouse and the wine is the Cline Cellars Cashmere 2008. The wine reminded me some what of Beaujolais. Since I like my Beaujolais a bit chilled I put the rest of the wine in the cooler and chilled it a little for tonight and that made a world of difference. Here's what I learned. MORE >>

She definitely has a hard on (can I write that?) Misogyny correlates with a taste for ripe fruit bombs? Secondly, did anyone notice the big Beaujolais Nouveaux add on the web site! suppose the only objection I had to the list is the same I have with all lists - taste and value are up to the individuals palate. for Parker. MORE >>

do not have a definitive answer for you, but Lars talked about phenolic ripeness and I want to explain what I think he meant - it's an interesting and counter intuitive idea. The tannins in grape skins, stems, and seeds have to be ripe in order for wine to taste and feel right in your mouth. Why has this happened? Sugar ripeness - yes. MORE >>