asked this question while tasting with Peter and Eduardo Ojeda, cellar master at Valdespino and La Guita. Here is what the interweb says is the definition of the word sapid: -- Perceptible to the sense of taste; having flavor. Doesn't it seem like an acidic wine? And obviously it's an oxidized wine, right? And no! Peter agreed.

This is one of those wines that just smells great so you just keep swirling and sniffing for a few minutes before tasting. Verdejo will definitely be one of them. Over the past two years I became very fond of a white wine for the Rias Baixas region of Spain made from the Albarino grape. Arguably Spain's finestwhite grape variety.

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. mean really - Burgundy, the Loire, Sherry, Champagne.what's not to love?

This is what happens when a few generous collectors decide to hold a Gentaz tasting and dinner. appreciated the wine but definitely sensed the taint. Neal Rosenthal Marius Gentaz Tastings Ferraton Père et Fils Peter Liem Rhône Valleydrank a Marius Gentaz Côte-Rôtie. And for the past few years, I've been keeping my eyes open.

don't want to spend time here summarizing the various arguments, and I don't have a definitive opinion on the best rating system for wine. There may be people who prefer the smell and taste of Yellowtail, or who cannot distinguish between then two, and those people are welcome to their preferences and should go forth in peace and be happy.

It smelled and tasted like almost nothing. Day 3 - Did not taste. The nose is regal in its complexity and subtlety, with coffee grounds and nuts, definite flor character, and it is moving in its penetrating focus and its elegance and finesse. was very excited to drink and share this wine. bought one to carry home in my suitcase.

It's not just an aesthetic issue—the sediment can be bitter, and its presence definitely changes the flavors of the wine. You can taste the discarded wine and test for TCA before pouring out the bottle as well. If I tasted an old wine that felt particularly tight, I would decant. But ultimately the test is the taste.

Each year, at least for the past three, I have been tasting new wines.(At Best Rosé - Every visit I made to a Finger Lakes winery this past year, I tasted a dry Rosé, brought quite a few home and enjoyed each and every one. hope to be tasting some new varieties, visiting more wineries and just enjoying more great wine.

The reception, lunch, and tasting was held at the very elegant winery of Bouchard Finlayson, which is described as “a boutique winery” yet looks like a Bel-Air mansion or a 5-star hotel in Beverly Hills – take your pick. tasted through the many selections and found them all very nice. Hamilton Russell is just one of the two S. link].

Verset's wines smell and taste right, like the essence of Syrah from that part of the world - Meaty, savory, funky, darkly fruited, olive-y, and vibrant with minerality and acidity. Here are my actual tasting notes , for the masochistic among you. Tastings Cornas Noël Verset Rhône ValleyStirring risotto makes him happy.

Here in the US, if you want to taste the Sherries of Jose Luis Gonzales Obregon, you must buy them in a Lustau bottle. If you want to taste the Sherries of Sánchez Ayala or Fernando de Castilla, you must do so in an Equipo Navazos bottle. Not really so long ago in Burgundy, négociants dominated the wine market. Not now.

The following is Peter's text and photos about a set of wines that we tasted in Jerez last week. This, of course, ignores the fact that fino is by definition an aged wine, being anywhere from three to ten years old when it is bottled. For me, it's definitely a fino-amontillado now. So without further ado.

tasted the wines at their American launch (Grand Cru Selections is importing them; search for these wines ). The 2004 was the richest of the wines I tasted–this is still Brunello, not Chianti, after all–but it was plummy rather than the tiring jam. These are distinctive Brunellos–definitely not ones to walk out on.

Prohibition dealt the American wine industry such a disastrous blow that it left a lingering finish that can be measured in decades (not seconds, as wine tasting notes sometimes include). But either way, the documentary is definitely worth watching tonight. Part of it was that men were drinking Herculean amounts of whiskey. Ken Burns.

A "Tweet up" of these wines took place on September 22, 2011 and here are some tasting notes. Rich and assertive with a residual sugar of 8 grams per litre that is just under the legal definition of "dry." This is the first officially semi dry wine tasted, with 27 grams of sugar per litre. Glenora 'Dry' Riesling 2010.

There is also a definite sense of place - the wine is made from plots formerly classified as Pommard and Volnay villages, and the wine reminds me of those places. "I've learned enough to know how much there is that I don't know." This is an idea that I firmly believe in. Regarding wine, I hit this point some time ago. Starkly different.

We did have to miss a few, but we did get to tastes some outstanding wines, have a fantastic lunch, meet and talk with some very knowledgeable wine people and view one of the most scenic lakes in the region. We did get in to do a little shopping while a make shift tasting area was being moved back indoors. at least for now).

real nice fullness in the mouth with taste of grapefruit, honey and again that very supple hint of banana bread. The finish was a tad short, but thick with a honey like taste and feel. locally made Trillium cheese was a definite no-no. tried a few cheeses and found some to be OK and some not. Maybe next time.

During the tasting, Feiring felt many producers misunderstood the requirements, as many wines from Germany reeked of what seemed to be factory-created yeast (versys indigenous) and excess sulfur, and some of the California Pinots tasted out of balance and overripe. Naked Wine by Alice Feiring. Reviewed by Marisa D'Vari.

Wine can have a savory taste, I've experienced it countless times. For example, Jura wines, some red and almost every white have a certain umami taste to me. Where does this umami taste in wine come from? It is glutamate that gives the savory or umami taste in food. definitely appreciate the science behind taste.

Nº 23 was more intense, a bit more muscular, and definitely felt more dense on the palate than Nº 9. Tastings Valdespino Peter Liem Sherry Equipo NavazosIf you became interested in Sherry sometime before the past few years, you might have learned some things that perhaps are not entirely true. I, however, have not. Anyway.as Bliss.

Taste was again herbal, slate, asparagus and again just a hint of citrus notes. very short dry peppery finish and with a little tropical floral like taste. Definitely more body than Sauv/Blancs I tasted. On our last visit to NYC, I was able to visit my new favorite NYC wine store, 67Wines at 179 Columbus Ave and 68th.

I've been wanting to get back on the Cayuga Wine Trail for over a year now and definitely wanted to visit some wineries again and some that I have not yet been to. That's the time most of the wineries open the tasting rooms. Last time here I was tasting only red wines, but today I planned on a white wine only day.

The first one was definitely not what I expect in any wine, as was the second. Definitely wines meant for the kitchen sink drain. little different then the Thalassitis in the aromas and taste. For a few days, I did not think I would be writing any post on Greek white wines from the isle of Santorini. Surprise, Surprise.

He says he doesn’t drink Chinese wine (“for obvious reasons&# ) but this bottle was a birthday present (“tasted terrible and was definitely not made of 100% juice&# ). Rob, a site reader living in China, sent in these photos. If so, cute idea but they may want to use a service other than Google Translate.

have tasted many 2009s, including in a blind tasting in New York a few months ago, and while they are surprisingly rich and full, they are perhaps a vintage for Muscadet newbies rather than aficionados. tasted some of the 2010s from Domaine de la Pepiere, Guy Bossard and Jo Landron in the Loire in February. wine picks

With the stuffed peppers, I felt the finish was a little weak, but sipping afterward, I found the finish to be dry and long and the taste was "ooh-la-la" At a $12 price, I am definitely adding this one to my list of must haves. Finally, something to write home about. Until tonight. Stuffed green peppers. And that I did!

introduced this wine to my tasting group who all gave it high marks. While Chardonnay is definitely a minority in the region, this Beaujolais Blanc is unoaked, ripe, and has a delightfully round texture.he Think of Beaujolais and "Blanc" isn't typically the first color you think of. Grape: Chateau du Chatelard Moulin-à-Vent 2009.

Here are the things that I've found to work best when making a ramen-style soup at home: --Definitely, absolutely, definitely use home made stock. Skip it - they taste like the can. I cannot make authentic ramen at home, but I like to make an approximation, a noodle soup with a couple of toppings. Start with miso ramen.

Perhaps my understanding of what wine from 1983 (or from any old vintage) should taste like is colored by the fact that I so rarely drink wine that has been stored like these bottles were stored. This wine is 27 years old but I would guessed about 12 years old had I tasted it blind. Maybe that sounds trivial, but not to me.

Perhaps these things are a bit silly to focus on, but it became an issue when I decided to convene the Brooklyn Blind Tasting panel to sample a load of "basic" German Riesling from the 2009 vintage. Anyway, I bought some wines for the tasting, and when I asked a few Riesling importers for donations, they were all a bit confused.

A lot of people don't like blind tasting, but I enjoy it a lot. The point for me is not to try to guess the wine, although that is fun and definitely a part of the learning experience. My favorite way to blind taste is to get together with a group of friends and ask everyone to bring a bottle to serve to the group.

This time of year there are a load of trade tastings, and even if like me, you only go to a few of them, you hear things. It is absolutely delicious, and it doesn't smell or taste anything like Sagesse - as Franck Pascal said, " The addition of still red wine really changes the character of Sagesse." That's right.3 cases.

The other day I had the opportunity to taste wines representing all 7 of the Grand Cru climats of Chablis, something that I had never before done in one sitting. The Union des Grand Crus de Chablis put on a tasting at The Modern , and 13 producers were in attendance pouring their Grand Cru wines. They are more typical of Chablis."

Following my interview with Jean-Marie Fourrier, I was lucky enough to have the opportunity to attend a Domaine Fourrier tasting that featured several wines from the 2008 and 2009 vintages. Equally instructive is tasting the same wines from 2008 and 2009. have no idea yet, but this tasting helped me form some initial ideas.

JMF: It was 1998 and I'm tasting my 1997 wines and I thought the wines were fragile, with such purity and beauty. The wine school definition of filtration that I learned is this - 'filtration is the acceleration of the process of sedimentation.' would leave them on the sediment, and if they start to taste wrong, I'll rack them.

Unless I am misunderstanding the definition of grower Champagne, Roederer's wines are grower wines, except for the NV Brut. Every find yourself secretly thinking that some or other grower Champagne really doesn't taste so great, or secretly enjoying a glass of big house wine? Entry hall at Champagne Louis Roederer.

It's interesting to see the way your own tastes change, to put yourself back in the mindset of making these decisions. The palate is a disaster - way too evolved, no definition, not flawed, but unpleasant. The results have not been terribly impressive so far. Kind of like reading an old journal entry. Live and learn.

Lots of berry aromas with some clove or green pepper and a hint of vanilla leading to a smooth flavor filled taste and a very long smooth finish. Definitely the best Chilean wine I have had to date. That left me still searching for some Chilean wines to add to my growing list of favorites. Pam's main additional ingredient is marjoram.

We like things to be definitively laid out in black and white-we want to be able to know that a wine tastes a certain way, and have some guarantee that it fulfills the promise of its label when we open it. Here is a snippet from the post: Generally speaking, we don't deal well with the issue of variability in wine.

The taste was definitely beefy but in a gentle way, and the texture was a miracle of melt-in-your-mouth silkiness. My version of this dish tasted fine, the seasoning was good and the meat pleasantly beefy. I ate a small plate of beef tongue recently at Tsukushi, a small Japanese restaurant in midtown.

But not in the unripe sense, in otherwise ripe wines, it is a vegetal, raw cedar, seaweedy, unpleasant aroma and taste. have no tasting notes to share with you because I didn't take any, but you can read Keith Levenberg's notes here. Some of the wines greatly improved over the course of a few days, shedding bulk, gaining definition.

The daughter was there in the Lafouge cellars, inside her mommy's belly, when her mommy tasted this very wine (and spat, thank you very much). 2nd daughter will definitely get something interesting from one or more of these producers. I've been thinking a little bit about birth year wines lately. So this producer is meaningful too.

Of course it isn't always possible, and with the Vallana Spanna wines, there are questions and few definitive answers. No, they're intensely expressive wines and I think they taste very much of Piedmonte, they have a cut that I recognize as Piedmontese. don't taste Aglianico in those wines, I taste Nebbiolo.

The estate is currently under the protection of the Conservatoire du Littoral (Coastal Protection Agency) ensuring the definitive protecting of outstanding area on the coast. As usual in Provence, rose wine represents a major part of the production, but white and red have received numerous medals and distinctions during wine tasting contests.

Wine & Spirits magazine assembled a group of leading sommeliers, tasted the wines and Rod Smith wrote a story about it. couple of weeks ago, the magazine assembled another group with David Hirsch to taste some of his 2007s–as well as some of the same 1997s tasted a decade ago.

have since tasted a Monthaven Chardonnay (California) and this past week the Silver Birch Sauvignon Blanc (New Zealand). Definitely a good party wine. Last March I posted a press release on a new collection of artisan wines in an innovative attractive new package. The Chardonnay was not impressive.

We're also tasting individual barrels to get an idea of how the young wines taste. At this early stage you are only really tasting for saturation, tannin, density and what I think of as "high notes" added from the oak. Very definite impression of salt, minerality and dark red fruits. Finishes nicely. High concentration.

Well, it's been a long time coming, but I finally tasted the mack-daddy of cloth bound Cheddars, the king, if you will. Eating them together provided, for me anyway, a clear definition of Cheddar. Wensleydale shows some moistness at room temperature, and tastes of butter, cream, and grass. We drank N.V.

We talked about what is a natural wine, the struggle, the definition, but I'm sitting on that one for another post. To add a touch of spice he recently opened his after-hours tasting room in his not too cozy industrial part in Santa Rosa. NPA going to be the only tasting room in an industrial park? Love the wines. Love the guy.

The alcohol is under 11%, the wine is dry and full of minerals and it is definitely interesting. This is in the very top level of Fino that I've tasted, right there with La Bota #15. I try not to do laundry list posts that sound like "here's what I drank recently." So this will, in fact, be a laundry list post. Sigh of relief.

Very tight aromatically, but there are hints of chalky rock and citrus fruit, and there is a definite oxidative character to the fruit. Perhaps its simply a matter of taste. We had a bunch of people over for dinner this weekend for Chablis night. Okay, that's not exactly what we did. But close. Lovely wine. was to me, a real knockout.

Ten and twenty years ago one didn't have to worry about a definition of natural wine. It was obvious at first sniff and taste. I've been emailing with Dave McIntyre about his WAPO piece. hate being written about so I can't blame him if he was peeved, but you know what? He was a complete mensch. He did sign off the last email by saying.

Presumably, celebrities would be advised when the restaurant procured a taste of fabulous Burgundy, Bordeaux, or other collectible wine and had the opportunity to buy it and have it kept waiting. Guests at the 21 Club. Did you know that the U.S. is the second-largest export market for Champagne, behind the United Kingdom? in 2004 alone.

Today Sancerre came to New York in the form of Marc Sorrel-Dejerine, International Director of the Chateau de Sancerre, hosting an intimate lunch and tasting and talking about his wine. Old World wines are said to be more dry and mineral, and this is definitely the case here, as evidenced by both Chateau de Sancerre’s white and red.

Over the past month, critics and wine trade buyers have been on the ground in Bordeaux, tasting the 2009 vintage before they go on pre-sale (as “futures&# ) in the coming months. In it, she expresses how difficult it is to taste unfinished wines, calling them “raw, hard, closed, astringent and achingly tannic.&# Overall.

This is the third of the Carmenere wines I tasted this month. The Marques de Concha Casa, at $20, was definitely the best of the three, although the Casillero del Diablo was a great buy. As I stated in my previous two articles, Carmenere is one of the wines I've pushed aside in the past, but have placed on a list to re-examine in 2010.

Seven bloggers went on a sponsored trip to Piedmont to taste some wines made from the barbera grape. Check for the definition of winemaking… (via candidwines ). SIPPED: headline writing. “Baboons give Chardonnay a thumbs up,&# was a recent headline on timeslive.co.za. See our previous baboon coverage.). His reaction?

They also reminded me of what Chablis is supposed to taste like - the fruit, the white flower, everything is infused with this seashell iodine character. have less experience with the 2007 Gilbert Picq Chablis 1er Cru Vosgros , $29, Polaner Imports, than I do with the Vieille Vignes, but in 2007 this wine is a definite step up.

The Pavelot Dominode showed a definite layer of gravelly stone underneath the pure and spicy red fruits. The next day I got to taste them again and they were both excellent. Tags: Tastings Simon Bize Domaine Marcillet Robert Ampeau Jean-Marc et Hugues Pavelot Burgundy Chandon de Briailles Why Savigny-lès-Beaune? Flawed?

began by reading and talking to friends, and this definitely served me well. remember asking my friend Peter about this as we drove from one cellar tasting to another in Burgundy a little over a year ago. I've always been attracted to things that are defined by a concrete set of rules. Wine fits in here too. And that's fine. Who knows.

The tasting room is located in an 1850s farmhouse and the wine is the Cline Cellars Cashmere 2008. Definitly not Beaujolais, but fruit forward with much higher alcohol. was reminded of just that this past week as I chatted with an old friend and High School classmate from the mid-60's. This disease is not reserved for just women.

On Tuesday, I pulled wine importer Terry Theise aside at the trade tasting of his New York distributor, Michael Skurnik Wines. ve tasted too few. The only things I’ve tasted is what we have here. m sure when I taste them I’ll come back excited by them. But when you taste the wine, it’s surprisingly good. Great.

In light of my last post on a blind Grand Marque tasting, I thought it would be especially fitting to share a bit about these Champagnes. By the way, somebody brought a bottle of the (2006) Jérôme Prévost La Closerie Les Beguines Extra Brut to the same gathering, and somehow I neglected to taste it. party of 15 people? Perhaps fewer.

Hi Alice, This is my first time commenting, but definitely not my first time visiting the page after I read and enjoyed your book last Christmas. I'd love to serve some examples of what traditional varieties should really taste like, not ones that have been engineered to compete with Australian shiraz. The catch is.

It tastes tomato-ey." get a lot of warm dry soil, some sweet/tart red currant type of fruit, and something most definitely gamy. My wife, a clear-thinking woman in her mid 30's, somehow found herself going to see that new vampire movie on a recent Friday night. You know the movie I'm talking about. Perfect. This one is all mine, baby!

Nothing more than round wheatmeal biscuits, but they taste so good. Kermit Lynch is definitely a pioneer. Last week, for the first time in several years, I was really sick. didn't have a drop of wine for five days. Sounds crazy, but it's true. Imagine not drinking wine for five whole days! But one must eat and drink, even when sick.

More thoughts and notes from the recent Dressner Portfolio Tasting: The 2007 Domaine de la Pépière Granite de Clisson is here. To be fair, this is not a wine that I can understand at a big tasting. It smells of dried roses and is bright and elegant on the palate, with a definite chalky feel. had never had one until this tasting.

At least two heads of state showed up - President Pierre Nkurunziza of Burundi and Prime Minister Stephen Harper of Canada enjoyed light conversation while tasting through the Clos Roche Blanche wines. tasted a load of wine, including new vintages from familiar producers and a few things that were brand new to me.

You feel and taste all of these aromas on the palate and the finish is dry and very long. I'll be back to Fox Run for the annual Deck the Halls event and will definitely bring home some more. Sometime near the end of the year, I would like to post all that I have learned and the wines that I have come to enjoy over the past two years.

just recently reviewed a Billsboro Sauvignon Blanc and remembered from a recent visit to the winery that the dry Riesling was one of the best I tasted that day. Definitely a very nice wine, but a bit overpowering for trout. As promis ed, day 3 (Tues) of Regional Wine Week I chose a dry Riesling from Billsboro Winery.

Jenny & François import these wines for the east coast, and they organized a tasting in a small and very comfortable setting that actually encouraged conversation, instead of merely offering a glass and a spit bucket. And converse we did - I spoke with Emmanuel for about an hour while tasting, and I learned a great deal about his wines.

Pork buns a la David Chang taste more of smokey char than of sweet-porky-scallion-cucumber harmony, and pork dumplings just aren't porky enough and the wrappers have no flavor and a cardboard-like texture. Hot and Sour Ramen is better, the broth more mellow, although it is definitely hot and sour, like Tom Yum soup in a Thai place.

On Wednesday evening I attended a tasting of fifteen wines from Bordeaux 2005. Aside from that outrageous apparent quality of the wines, the tasting had two other attractions: the ability to taste some of the top wines blind and to do so in the company of Robert Parker. He said he hadn’t tasted these wines since 2007.

From La Mancha region of Spain, Tempranillo is a beautiful grape with definite style, and this one displays deep purple/ruby tones and aromas of dark berries, spices and a hint of powdered sugar. This bottle was brought to the table by my friend Brendan and was tasted along with Costieres de Nimes from France

Now, let me say something about my taste buds. Oh most definitely! OK, today I sinned again, at least according to some. took my list of New York medal winners to another local wine shop. Unfortunately, I found only one, besides another Anthony Road Vinyards 2008 semi-dry Riesling which I already have in the cooler. I Don't Like Sugar."

Is there room for another blind tasting panel? think it will be interesting to gather bloggers and other people with whom I enjoy sharing wine, taste and discuss together with the goal of being able to say something meaningful about a group of wines. Five - that's pretty manageable for an amateur blind tasting panel. Just mute.

Festival, tasting, weeks and celebrations are like morels in the spring, but there is also a lot of misinformation. The world is happy to wave the flag for natural wines lately. Stories about the stuff lurk everywhere. Wines being called natural that are not. This is a little bit like serving real pig in a blankets at a kosher bar mitzvah.

3) No forceful machinery to alter the taste, texture or alcohol level of the wine. Green this. Biodynamic that. Nat Crap. Such misinformation floating around about natural wine as if the thing was So Damned Hard to Explain. There are folk out there who want to make it really complicated. But it's simple. Here are the guidelines. Got that.

The taste was fruity with just a tad too much black pepper. Don't think I would have with any fish, but definitely a nice wine for lamb or a nice pork roast or even a good angus beef hamburger. haven't tasted that many Oregon Pinot's and what I have had were a bit pricey, but great wines. He did. He actually had one. Great Buy!

Hard to be more definitive than that. checked around the Internet (information super-highway, for those who are unfamiliar) and found nothing definitive. didn't like the caramel flavor - it didn't taste like cheddar. It tastes like caramel and weird bitter vegetables masquerading as cheese. and compared the two.

But I read a few tasting notes that implied that the wine might be approachable now. The fruit is dark and smoky, and is infused with a subtle but definite animale character. The other night BrooklynLady went to her book club and my pal Adam came over for dinner, so I made a batch of Chinese-style braised oxtails. Georges. Georges.

I've had two different cuvées with meals, and I've also tasted through the whole lineup, and I really like the wines. great example of modern Chinon - nicely ripe and extracted, and still definitely of its place. I drink quite a bit of red wine from Chinon, but mostly the wines of one producer, Bernard Baudry.

Shirley and I started out a little late, but were able to taste some outstanding wines at five equally outstanding wineries along the southern east side of the Seneca Lake Trail and the west side of Keuka Lake. put this stop first because it is definitely my favorite New York winery. Our first stop was at Damiani Wine Cellars.

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.

Here are some that moved me, along with a few impressions: 1995 Mount Eden Chardonnay Santa Cruz Mountains - if California wine tasted like this, I would drink lots of California wine. Tasting these two amazing wines side by side, listening to Jesus Barquin discuss them, I think I finally understood the difference between Manzanilla and Fino.

The youngest Riesling I’ve tasted was a tank sample of the 2009 Jacob’s Creek Steingarten Riesling. The 1980 Pewsey Vale Rhine Riesling Eden, golden in color, was interesting but definitely in the “drink now&# part of its bottle evolution. One question that led me to Australia is whether Australian Riesling can age.

Anyway, I want to talk about Tissot's Poulsard because it is an excellent wine that in a hypothetical blind tasting of Poulsards would show in the same class as wines by Overnoy/Houillon, Puffeney, and the other big shots, but Tissot's wine is half the price of Overnoy/Houillon's, and much less than Puffeney's too.

Having never tasted La Tache - I will just have to make do with Monte Bello. On the subject of terroir, and how little I know about it, I might as well confess that I have never tasted a Bordeaux that struck me as having a sense of place as much as any bottle of Monte Bello. But then I taste this. La Tache). It's pure marketing.

So recently I'm at a Wine & Spirits blind tasting called "2007 in Germany," and the strangest thing happens. About halfway through the tasting, when we hit the Mosel, I come to a wine that really reeks of hard boiled eggs. We were encouraged to ignore the smell and taste the wines. No, no, definitely not, and no.

There were 7 people at this dinner and a whole load of wine and so about a third of each bottles of Sherry remained at the end of the night, allowing me to taste them over the course of the next several days. The finish is incredibly pungent and it is essentially impossible to taste anything else after drinking this wine. Excitement!

also think I learned something about tasting wines and to not be too quick to judge. This was definitely not one of them. Although I do mostly white wine in the summer (some reds), this will definitely be on my list for the cool evenings on the patio or when friends come over to just chill out. Here's what I mean by that.

love Cuvée Domaine in general because although it is most definitely a serious wine that benefits from short to mid term aging, it drinks beautifully when young. But from what I've tasted, the wines are stunning, right up my alley. 2007 Domaine Bernard Baudry Chinon Cuvée Domaine , $18, Louis/Dressner Selections.

At the Dressner tasting yesterday I experienced a shockingly clear example of the role that soil plays in shaping wine. Opening several wines at a time is the best way for a guy like me, who is in the middle of building his tasting memory, to get a good sense of the differences that soil can bring.

When I write about a wine I tell you where i drank it - I never talk about a wine as if I drank it at home, when in reality I tried a sip of it at a trade tasting. trade tasting is not a freebie because everyone is invited. am definitely predisposed to liking certain things though, and not to like other things. doubt it.

prefer this to any other Champagne of equal price that I've tasted, and it's better than many vintage wines that cost twice as much money. MMIII most definitely showed the hot muscle-car character of 2003, although it retained it's elegant side too. If it were, Boulard's Petraea would cost far more than $38. Lamb , at a minimum.

We tasted these wines blind over the past five nights, with a 2004 Freemark Abbey Napa Valley Cabernet Sauvignon thrown in to mix things up. The acidity and tannin tasted balanced, and overall this was much more elegant than the other two wines - almost Bordeaux. I'm happy to say that 2007 zinfandel so far has exceeded expectations.

wish I had a definitive answer for you, but I do not. But it tastes fine, not too sweet, inoffensive. And with about a half hour open, I realized that it actually tastes like still Chardonnay from Savigny-lès-Beaune, which is a good thing - it tastes good. Is that tacky? Except the bubbles add nothing to the experience.

And because he takes food and drink quite seriously, Adam has tasted many anchovies, trying to determine the best brand in the NYC market. Adam then proposed that we taste the two types of anchovies side by side so I could see for myself. My buddy Adam loves anchovies. He bought the whole can - 1 kilogram for $20. Is it worth it?"

At a vertical tasting this week of Quinta de Vargellas dating back to 1958, I asked Adrian Bridge, managing director of the Taylor-Fladgate Partnership, how the economic downturn would affect the company. If you’re interested in assorted tasting notes and reactions, read on! What kind of a vintage port pairs with a recession?