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  • Here's an interesting queston to ponder,How can one teach themselves the various flavors wines give off to the palate?The other day, I opened a Merlot, the Winery said it has tastes of Blackberry, plum and smoked meat.I drank, savored, thought and I tasted the Blackberry, I think I tasted the plum but was I swayed by the label description?  Dunn... Read More

    Forum post in the topic Various wine flavors

  • to the Calgary event this Friday and am wondering if anyone has any personal favorites from the listed wineries?  In the same breath, any duds to avoid? Read More

    Forum post in the topic California Wine Fair -...

  • A local Las Vegas retailer sent out an email stating that the first 50 people to respond to the email would be able to take part in a sit down tasting of the 2006 Beringer Cabernet Sauvignon Private Reserve and a vertical of other vintages and single vineyard wines.  The exclusive tasting wasguided by Decanter Magazine's Linda Murphy and featuri... Read More

    Forum post in the topic Beringer Private Reserve...

  • After a day of drinking Giacosa (admittedly, that night preceded this, but I have yet to write up those notes), what could be better than a follow up tasting of some excellent 1985 Barolo? I remember the hoopla when these wines were released. It was called the best vintage ever, and everyone was praising the quality of the fruit before the fir... Read More

    From the article 1985 Barolo: A Peak at 25

  • 2005 Barolo has the grave misfortune of living between two highly-regarded vintages, so that means you shouldn’t be buying these wines, right? Well, hold on there just a second.  On the first hand, vintage assessments never really tell the whole story, and on the second, well, these wines might just end up getting dumped at a discount so they mi... Read More

    From the article Revisiting 2005 Barolo

  • I was at a wine tasting event last week and we tried a Sancerre and a Marlborough (NZ) Sauvignon Blanc. I won't insult you all by explaining the differences (that would be daft!) but I wanted to understand better why it was that the same grape could produce a bottle with a dry rounded subtle flavour and another with tighter acidity alongside a t... Read More

    Forum post in the topic Sauvignon blanc

  • Hey fellow Snooth Wine Lover, have you previewed any other Interesting Wine Clubs besides "Snooth", let me know...............?? sjcompus Read More

    Forum post in the topic Interesting Wine...

  • I blanched two bunches of asparagus for a dinner several nights ago, and discovered the remnants last night going limp in the refrigerator.  There was no time to waste; these spears or what remained of them were no more than a day from compost fodder but I couldn't think of much tasty to do with them except to incorporate them into a sauce that ... Read More

    Forum post in the topic Left-over Asparagus

  • Ok, I finally have to ask someone: Why in the world would you want to drink wine that tastes like dead leaves?? I must be a peasant; I want wine that tastes like wine! I have tried many wines that are just ruined by being overpowered by the oak/dead leaves taste. Seems like the vineyards go to so much trouble to get just the right variety of gra... Read More

    Forum post in the topic Why oak??

  • Ok, so I've just ordered a crate of the new Rimon pomegranate wine from Israel! Details here: it's "an elegant wine with a beautiful deep reddish-purple colour and a unique bouquet of rich pomegranate and floral aromas. It has flavours of cherries with a faint hint of black pepper... Read More

    Forum post in the topic Pomegranate wine? From Israel???

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