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  • Pinot Noir has a long history in Sonoma County. Long before Miles and Jack left much of Santa Barbara in shambles in the movie Sideways, growers in Sonoma were working out the wheres and whys of Pinot Noir. While being famously fickle, Pinot at the same time is very expressive, potentially developing a great array of signature notes that change... Read More

    From the article Sonoma Pinot Noir

  • Hi All,My wife and I are packing up our 7 month old daughter and taking a trip out to Napa/Sonoma. We are staying in Sonoma for 2 full days/3 nights. Does anyone have any recommendations of excellent activities, wineries and restaurants? If any of you have been with babies, and can give us some pointers, I would also greatly appreciate it.Thanks... Read More

    Forum post in the topic Sonoma/Napa tips?

  • From Canada’s first -- and by far most accomplished -- Master Sommelier, you might expect arrogance, or at the very least, impatience with people new to the vast world of wine. But you couldn't be more wrong: John Szabo has unbounded enthusiasm for what he does, and is willing and eager to share his knowledge with anyone curious about wine. He ... Read More

    From the article Canada's First Master Sommelier

  • Tacco Barocco Primitivo 2005


    Bought this wine in a little Italian store in Charleroi (Belgium). The owner has italian roots, like many people in this region. He makes daily fresh typical italian food. Got some for free (nice lasagna and tiramisu!) when buying this wine. I can say, it doesn' t happen all the time getting food for free! I opened this bottle months later while... Read More

    Wine review by Preute

  • I've recently encountered a specific off odor in several different red wines.If I would have to describe it, I'd say it smells and tastes kind of sweaty (in a bad way), moist and just a bit rotten, almost like spoiled darker fruit. Such an odor can make you nauseous. It tends to suffocate all other, fine aromas. It's definitely not cork tainted,... Read More

    Forum post in the topic A wine fault: which one is it?

  • I opened a 2000 T Vine PS tonight that has the funkiest nose. Kind of a mix of cumin and onion powder. Not real pleasant. The cork looked to be sealed up OK but seemed awful soft. The color was garnet rather than the typical PS purple/black ink. Palate was extremely spicy. Any ideas? I just can't get past this nose. Read More

    Forum post in the topic I need help with a stale nose...

  • I have read with some interest many people being somewhat possessive/aggressive about their home wine region.I am a passionate South Australian and live in Adelaide which is about 10km from Adelaide Hills, 45km from McLaren Vale, 70km from Barossa Valley/Eden Valley, 130km from Clare Valley and 350km from Coonawarra Wine Regions.I have a love of... Read More

    Forum post in the topic Wine Regions

  • In 1976, Amerine and Roessler ( U.C. Davis professors) counseled tasters to avoid emotive and anthropomorphic terms such big, finesse, hard, intense, lingering, long, rich, silky and velvety.  They stated in their book "Wines, Their Sensory Evaluation" that these words should be avoided at all costs.  How does the forum feel of this? Read More

    Forum post in the topic wine descriptors

  • Tierra Serena Tempranillo Reserva 2001


    Both my husband and I had the same reaction: it's . . . simple. We had this with spaghetti and meatballs and added some to the sauce. The meal, which we'd had before, seemed *exceptionally* flavorful with this wine. The garlic, red pepper and onion all really stood out. I'd definitely buy the wine again, and I might buy it for a party where the ... Read More

    Wine review by vinodatavola

  • Summer bargeque and quite a bit of other stuff needs something a little tangy to "cut" (compliment) heavy meats, fried food, or sweet sauces.  A good slaw fills the role nicely.If you're pressed for time or don't like playing with sharp objects after a glass or two, buy a few bags of shredded cabbage.  If you want to get colorful and expressive,... Read More

    Forum post in the topic Cole Slaw

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