Sweetstuff

Sweetstuff's Wines

Showing 1-11 of 113 wines total


Refine My Wines:
Refine Your Search

Show Only

See lists

Sweetstuff's Rating

from 0 glasses to 5 glasses

  • Jan 24, 2014 at 7:27pm

    Previously available for $20.00


    Lists: Favorites

  • Jan 24, 2014 at 7:19pm

    Previously available for $299.99


    Lists: Favorites, 1999

  • Sep 11, 2009 at 3:21pm

    Previously available for $17.03



    Sweetstuff's Review:
    Added Sep 11, 2009 at 3:21pm

  • May 19, 2009 at 4:07pm

    Previously available for $0.00



    Sweetstuff's Review:
    Added Apr 10, 2009 at 3:05pm

  • May 5, 2009 at 3:59pm

    Previously available for $155.00



    Sweetstuff's Review:
    Added Aug 13, 2008 at 12:00am
    erroneous review

  • May 5, 2009 at 3:41pm

    Previously available for $13.95



    Sweetstuff's Review:
    Added May 5, 2009 at 3:39pm
    Was this wine used in a Bourguignon? It's not red. A possible identity mixup? Also the price listed is about 10 times the ex-domain price, giving more credence to this supposition.

  • May 5, 2009 at 3:37pm

    Previously available for $36.99



    Sweetstuff's Review:
    Added May 5, 2009 at 3:37pm
    Purchased at Weinhaus Porn, Bernkastel. Awkward and lacking life; undoubtedly enjoyed at the wrong time.

  • Apr 10, 2009 at 3:01pm

    Previously available for $32.49


    Lists: Wishlist

    Sweetstuff's Review:
    Added Mar 26, 2009 at 6:16pm
    3/26/2009: 2007 Kerpen Wehlener Sonnenuhr Riesling Spätlese * and Auslese *** Auction - Germany, Mosel Saar Ruwer (3/25/2009) TN:2007 Kerpen Wehlener Sonnenuhr Riesling Spätlese * Auction (Versteigerungswein) Bernkasteler Ring Auction 2008 AP 2 576562 18 08; 9.0 pabv. Imported via Ewald Moseler Selections/Mitchell Wines, Portland, OR. Estimated costs: 6 bottles @ € 9.5 (US $14.25) plus US $4.26 (exchange fees and shipping)= $18.51 plus $4.00 per bottle UPS fees $18.51 wholesale; $27.77/750 ml estimated retail value at 33.3 percent markup on selling cost 120x 750 ml bottles produced; 6 bottles thought to be imported into the United States. Moderately strong straw-green (chlorophyll-like) like most Kerpen wines of this style. Mint, lavender, baby powder, spun sugar, transparent apple, hint of unleavened bread on the nose. Very firm acids on entry with a delicate floral impression; lissome body; sugar almost hidden under the acid but there's plenty of residual there, I think. Lime and a little peach on the finish. This wine is still a little rustic and has a touch of roughness, but will come together, I believe, with a little more time. Plenty of flavor and plenty of complexity and stylishness. 89-91/100. Note that these wines were perforce tasted within a week of shipping receipt, so this is a conservative score. By the third day a pleasant and promising hint of Prüm-like yeastiness and a nice vibrancy and integration, playing off the lime and lime-peel, have started to show. TN:2007 Kerpen Wehlener Sonnenuhr Riesling Auslese *** Auction (Versteigerungswein) Bernkasteler Ring Auction 2008. AP 2 576562 24 08; 8.5 pabv; imported via Ewald Moseler Selections/Mitchell Wines, Portland, OR. Estimated Costs 6x 375 ml bottles purchased @ €14.00 (US $21.00each) plus US $4.26 (exchange fees and shipping)= $25.26 plus $4.00 per bottle UPS fees. $25.26 wholesale; $37.89 retail value at 33.3 percent markup on selling cost. 60 x 375 ml produced; 6 x 375 ml thought to have been imported into the United States Color may even be a little lighter than the Spätlese, but the same shade of green; heavier-bodied, of course. Strong unleavened bread scent, with honey, peach and mango; has a decided yeast note. Plenty of honey and soaring acid on entry; some citrus on the mid-palate; fairly well integrated for such a powerful wine. Enough botrytis to have been called a Beerenauslese, but not as sweet and sticky as would earn that title. The numbers are there, though, I'd bet. So is plenty of deftness on its feet for such a big wine. Very long finish that summarizes all of the above, with predominating honey and tartness. Needs some time to be adequately judged. 90-92/100. This is again a tasting within the first week after arrival, and so conservative. On the third day, the reductive yeast notes and the honey/apricot scents have melded to create something finer than at first. The acids and the sweetness are firm but balanced, and a neat bitter lime-peel sneaks in to the finish to bring about better integration. Both of these will be stunning beauties at the price I paid for them--about $22.50 and $43.90 INCLUDING SHIPPING, respectively.

  • Apr 10, 2009 at 2:58pm
    Compare and Buy

    Average Price: $460.49



    Sweetstuff's Review:
    Added May 9, 2008 at 12:00am
    TN: Louis Latour Savigny-les-Beaune Premier Cru. $10/375 ml at Gerardi's Little Store, imported via its own import house in San Francisco, CA. 13.5 pabv.Good cork. Brilliant garnet-bright cherry; hint of bricking to edge. Smoke; cherry, flowers, cola, mineral aroma, mint, a minute hint of EA, and a touch of pleasant funk. Rich and full-bodied on entry with good energy; moderate tannin, and medium-length but quite expressive finish. 88-89/100. Good value for money.Are they still flash-pasteurizing their reds? It's still on their web site (http://www.louislatour.com/pages/index.php?id_page=37&lg=fr): :...Une fois que les barriques sélectionnées de chacune des appellations ont été assemblées, l'ensemble de nos vins rouges sont flash-pasteurisés de façon à prévenir des attaques de bactéries de façon à accroître la stabilité du vin et protéger la couleur et les arômes de celui-ci. Le vin circule dans un échangeur de température pour atteindre pendant quelques secondes la température de 72 °C. Ce processus élimine les bactéries qui ont déjà effectué leurs taches nécessaires et qui pourraient plus tard perturber la qualité du vin. Il conserve les bactéries utiles qui contribuent à un vieillissement du vin dans le sens de la finesse. Aussi, il autorise une filtration moins stricte et, plus important encore, une addition minimum de dioxyde de souffre (30 mg/l au lieu des 160 mg/l autorisé).En dernier lieu, le vin est filtré sur des plaques de cellulose. So I guess they do. And for the same twisted, at least in my book, logic. If they kill all the bacteria, it's the bacteria that make the wine age too fast, so the wines will age better. In my experience this is not true. They are about the same whether aged or not. They seem frozen in time. Good thing that this bacterial thing doesn't happen in white wines! Just think of all that wondeful Corton Charley and so forth, cooked!

    Sweetstuff's Review:
    Added Apr 6, 2009 at 12:00am
    TN: Maison Louis Latour Savigny-les-Beaune 1 ier Cru, $9/375 ml; Jerardi Little Store, Peters Road and Little York Road; imported by Louis Latour Wines; San Francisco, CA. Relatively rich, slightly bricking cherry color when compared with my memory of previous Latour wines. Floral cherry note, with new cedar, freshly crished black pepper, wood, sweet vanillin. Starts with a touch of green but this goes away quickly wiith some air. Vigorous entry and clean, dry cherries, with fine Pinot tannins, clean, clear, and satisfying, very enjoyable with food, with good length and satisfying overall. A nice and happy-making half-bottle for me and Barbara. Drinking well now and will hold for 2-3 years. 88/100.

  • Previously available for $185.99



    Sweetstuff's Review:
    Added Dec 29, 2006 at 12:00am
    TN: Fonseca Vintage Porto 1992 , bottled in 1994. imported by Kobrand, Inc. 20.5 percent abv. Don't remember where I got this or what I paid for it. I think it was Cost Plus Wine Warehouse at Eastern Market, Detroit, and a good value. It's been in my passive cellar ever since it was purchased on release. Couldn’t resist a second bottle of VP for Christmas celebrations. Opened this after the 1985 Taylor that I also reported on here. Fonseca-Guimaraens didn't make a 1991 Fonseca VP, to my understanding, but just made their second wine: Fonseca-Guimaraens. Others declared a 1991 but not a 1992--this probably could have been a consecutive declaration if that wasn't against the traditions of the trade, as I believe both vintages were of very high quality in general. Confusingly, the label changed for this vintage, looking more like the label of Fonseca-Guimaraens, and the name is readily seen at the top of the label. It's a label much like what you see on their Bin 27. I haven't tasted this wine yet, and so figured at nearly 15 years it's time to pop one. ________ Cork transects horizontally and is dealt with by pushing parts of it into the bottle, removed by subsequent straining. [Sometimes I use a garden-variety port funnel for this task and other times use a funnel that Starbucks sells as a coffee-filter, which is a bit finer and works equally well with more surface area available.] Opened December 25, 2006 (Monday). Double-decanted; good amounts of rather muddy crust. Dark blackish-purple with a slight fading at the very edge, with plenty of sheeting. Upon opening the nose is so dense that it would be impossible to write a note, except to say it is intensely plummy, hitting mostly bass notes on the register, unlike, say, Taylor, which gets up way into the treble. I'd have to say that this wine SMELLS dark purple, if that makes any sense. At 24 hours, color is similar. But the nose has started to develop: it is powerfully plummy and figgy, with a hint of vanilla (probably from the cask aging). and a lttle glossy plastic. There is some leather and some liquorice, and a suggestion of smoke. If Taylor tastes to me in many ways like a Cabernet Sauvignon-rich Medoc, this gives a suggestion of a Merlot-dominated Right Bank wine. The empty glass gives off a sweet herbaceousness, a bit similar to ripe tomatoes. A 'rich' port, rich and with lots of stuff going on beneath the surface, with firm acidity and firm, abundant, ripe tannins There's an energetic, stony, lengthy finish, with all of the scent components echoed. However, I think the finish has a way to go yet, and I'm expecting more expressiveness at 48 hours and even beyond. On Wednesday 12/27 the edge colors have become greener and the aromas more searching. The nose has taken on lots of depth, with the above notes plus some definite cigar box and caramel notes. Plums or prunes still are the most prominent, but are becoming integrated with the other sensations. The high notes are there, but are quite ethereal. Caramel and cigar-box dominate the palate, with a touch of tannin, and the finish is still very long and dynamic, with a touch of herbaceousness. I'd call this one at about 94-96/100, but there's more development to come, I think. Thursday 12/28 shows a wine with integrated fig and plum, with herbaceous notes predominating: chocolate and cigarbox, with perhaps a touch of weediness, not at all unpleasant, in a caramel envelope. Seems to be about at maximum depth right now. Anise is now reappearing as an entry note, with the rest of the flavors now harmoniously integrated; tannin is very gentle. A solid 94, with some upside possibilities for later bottles. Now on Friday the 29th, the fruit has died down enough so there's a nice note of lead pencil there.

Get Our Wine Newsletter

Receive Snooth's FREE daily emails about value wine picks, commentary from wine insiders, and occasional special offers from Snooth about trusted affiliates.

Thanks for signing up!

We won't ever sell your email address.
Preview a recent email.



Recent Forum PostsView all



Snooth Media Network