Good Spirit

(845)496-1230 28 Brotherhood Plaza Drive
Washingtonville, NY 10992-2272
United States View map

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Good Spirit on Snooth

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  • We feel that if a geographic area has shown wine excellence throughout a long history, then even more sublime heights can be reached with the addition of a dose of passion and attention. Campania was the breadbasket of Ancient Rome. Fruits, nuts, grains, seafood, meats, olive oil – authors from Virgil to Pliny to Columella agreed that if those i... Read More

    From the article Campania Wine: Something Very Old, Something Very New


  • This is the time of the year that you see a slew of rosé wine reviews, as the summer is known as pink wine season. This is underscored by the fact that most wineries release their rosés in the spring no doubt in an effort to latch on to the popular sentiment. For years, I refused to buy into to the “summer means rosé” mindset as I firmly believe... Read More

    From the article It's Time to Get Serious About Rose


  • Barolo is the “King” of Italian wines. Its crown, however, has changed during the past 50 years or so. Italy’s wine laws went into effect in the mid-1960’s. At that time Barolo was a DOC wine. There were 3 categories: DOC Regular (Normale), DOC Riserva, and DOC Riserva Speciale. Two years of aging in cask and 13% alcohol was required by all thre... Read More

    From the article Barolo: Then and Now


  • There’s nothing quite like having wine friends. After all, our mutual topic of interest is a social lubricant. But there’s so much more to it, as Snooth’s recent blogger trip will attest. Earlier this month we had the opportunity to explore one of the country’s oldest and up-and-coming wine regions: Lodi, California. It still amazes me that a si... Read More

    From the article Lodi Wines: Past, Present, Future


  • I'm a former drinker and used to love wine. I'm trying to dig into the depths of the internet because I just KNOW there is a decent non-alcoholic wine out there. If there isn't, I want to talk to vintners about making them! Would also love to talk to any home wine-makers who have tried to de-alcoholize wine. For now I have settled with NA beer, ... Read More

    Forum post in the topic Hello Snooth!


  • It's been a depressing spring for Britian's oneophiles.  The United Kingdom's wine drinkers love a good glass of Sauvignon Blanc, not to mention a  chilly sip of Italy's Prosecco. However, with rumors of shortages of both wines, tipple titans across the Kingdom are scrambling for solutions.  “One of the UK's top tipples is in short supply after ... Read More

    From the article What to Do? Brits Lament Possible Shortage of Beloved Wine Duo


  • I'm a long-time lurker (and appreciator) of this forum, but this is my first post.  Thanks, in advance, for your help, and for all of the other good advice I've found here in the past.LAST WEEKI got a fantastic deal on a 1995 bottle from what I believed (and still believe, I hope) to be a reputable online seller.  Here are the photos that accomp... Read More

    Forum post in the topic Bottle Damage - need some...


  • Italians love Champagne. They enjoy an age-old custom of beginning a meal with a conversation and an apertivo. Very often this apertivo takes the shape of an effervescent wine. It has come about that the sparkling wines from Italy’s premier bubbly zone, Franciacorta, emerged from a passion for true French Champagne. We are speaking of the “Champ... Read More

    From the article Franciacorta is the Next Champagne


  • I first encountered Serbian wines two years ago at the Balkans International Wine Competition. My discovery was about more than some new, exciting wines; it was also about a renaissance of vineyards, varieties and heritage. Over the last fifteen years, as Serbia began gathering its wits after Yugoslavia’s crack-up, winemakers have been ratchetin... Read More

    From the article Considering the Wines of Serbia


  • Sandrone is modernist, so it's interesting to see what's happening to those.  The modernists probably made the wines more drinkable young by taming the tannins with oak, but at a cost of burying some of what makes Nebbiolo unique. (Here I am sounding like some cocksure expert--I'm not, but this is certainly how many, including Oz Clarke, saw it,... Read More

    Forum post in the topic Barolo & Barbaresco


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