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  • 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

  • I've just returned from the International Malbec Days in Cahors, a festival meant to elevate the profile of "original" Malbec, and offer insight into the relationship between old world and new world expressions of the varietal.I'll be writing more about both the trip and the region, but for now, I wanted to offer highlights. I had limited exposu... Read More

    Forum post in the topic Cahors Malbec

  • After four installments of "Building a Cellar on a Budget," the chant of "Where’s California in all of this?" has grown to be more than I can bear! Yes, of course there are great selections from California, and I can already hear the protest groups forming in Oregon, Washington, and Virginia, so please bear with me. There’s no specific reason I’... Read More

    From the article Great Values for the Cellar 5

  • Tenuta Valdipiatta is a property full of surprises, the first of which is the road one takes to get there. Well, let me clarify that: If, like me, you assume you know where you are and where you’re going, you might end up on a distinctly rough road that leads, via the vineyard roads, right to the Tenuta. Now, this road -- the wrong road -- i... Read More

    From the article The Wines of Tenuta Valdipiatta

  • It was at Vinify Wine Service in Santa Rosa Calif which is a custom crush facility where many small Sonoma County Boutique wineries make their wares. 19 wine makers pouring 72 different bottlings. Made it about 2/3 through the presentation before I started getting palate fatigue and everything started tasting alike. Lots of good Pinots, a couple... Read More

    Forum post in the topic Went to a boutique tasting today

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