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1. Prepare Marinade 12-24 hours in advance. 2. Smoke cream for 10 minutes. 3. Cook potatoes until tender. Drain, puree with cream and butter, season with salt. 4. Cook lamb until medium rare, serve over potato puree. 5. ...
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History of the grape: Cinsau(l)t has been growing in Southern France for centuries. In the Rhone and Languedoc region...
Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...
History of the grape: In 1925, Stellenbosch University Chief Horticulture Professor Abraham Izak Perold created the P...
History of the grape: Barbera is a native to the Piedmont, where it has been growing for centuries, and is now the fo...
“King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...
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Douglas on Snooth
June 2010
This one is for all the wine geeks out there. Good luck finding this varietal anywhere. Tastes like a Loire Cab franc mixed with a Chianti. I fear that I should have waited to open this, but I couldn't resist as I have never had Baco noir. Great pairing for pizza. Read More
May 2010
Interesting little experiment. 14 different grapes. Doesn't really work all that well. Tastes like a sum of different french wines that are just not my style. Great bright nose that doesn't live up on the palate. I am not disappointed that I tried it though. Definitely breaks the mold amongst West coast red blends. Read More
April 2010
Another great value from Giradet. Lots of bright fruits such as honeydew and pear. Great sipper or pairing with cheeses. I had it with crunchy beer battered fish filets and roasted potatoes. Read More
April 2010
Exceptional QPR. Tastes like a $40 Napa Chardonnay. A little more sugar though and I would confuse this with a dessert wine. Read More
March 2010
This traditional Hungarian red blend is a mix of pinor noir, baco noir, marachal fosch, and tempranillo. Produced in the Umpqua Valley of Oregon and aged in Hungarian oak, this full bodied wine has light blackberry and spice on the nose with distinct leather and smoke on the palette. Read More
January 2010
Very smooth, not particularly tannic, a bit of an acidic bite. Pairs delightfully with a sharp cheddar. Read More
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