Wines That Rang our Bell in March 2014

Our Favorite Wine Writers Share Their Picks


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Bob Fyke
Nobody does Arneis like Giacosa, or at least I haven't yet found one as good. It has such a great backbone, but with finesse, floral notes, stone fruits, and sometimes apple notes, plenty of acidity and minerality...every time. It pairs well with many types of food. Yes, easily with traditional white wine fair, but also with dried meats and cheeses. So reliable, and satisfying, it holds up through to the bottom of the bottle.
Bob Fyke


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  • Snooth User: Brian Mack
    108176 30

    Here in Kuala Lumpur Malaysia we have had the William Fevre paired wonderfully with Chinese style steamed Garoupa and the Greywacke was magnificent with day fresh sashimi. O it can be hard in the tropics...

    Apr 17, 2014 at 8:52 AM

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