|Region:||Italy » Sardinia » Carignano Del Sulcis|
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Intensi profumi di frutta rossa, in prevalenza ciliegia e prugna. In evidenza sentori di cacao, pepe. In bocca si dimostra un vino vigoroso con una bella vena acida e tannini dolci.
|Winery:||Cantine dei colli berici|
|Region:||Italy » Veneto » Vicenza|
Il Dulcis in Fundo è un vino bianco da Dessert, ottenuto dall'appassimento di uve Garganega. Si ottiene così un vino di forte struttura, morbido ed elegante nel profumo e nel gusto. Un vino fresco e fruttato che si abbina bene ad ogni tipo di dolce e a...
|Winery:||Duca della corgna|
|Region:||Italy » Umbria|
Un vino delicato, ampio ed equilibrato, al naso erbe di campo con sottili toni vegetali, al gusto fragoloso con note di bacche selvatiche. Questo vino riserva, affinato a lungo in botti di rovere equilibria il grado alcolico con un eccezionale morbidezza.
|Region:||Italy » Tuscany » Chianti Classico » Radda|
....una delle grandi soddisfazioni/"perversioni" di un Enoappassionato, è quella di conservare i vini per riassaggiarli col tempo. Ci piace verificarne l'evoluzione, riscontrarne la tenuta. Succede a volte per caso, ci si dimentica la bottigllia in fon...
|Region:||Italy » Sardinia|
Un vino fruttato con un intenso finale di liquirizia. Una buona persistenza, pieno e dalla trama tanninica intrigante. Le sue uve crescono in una delle zone più belle della sardegna su terreni argillosi, sabbiosi, calcarei.
|Winery:||Kangarilla Road Vineyard & Winery|
|Region:||Australia » South Australia » Mclaren Vale|
FAB fruit bomb, with a huge blast of raspberry and mint that seemed to last for days on the finish. Strong, velvety and super potent. If you are in the mood for vino with the kick of a Hawaiian Punch Very Berry juice box, it's perfect.
|Winery:||The Black Stump Durif|
|Region:||South East Australia|
|Varietal:||Durif , Syrah|
Bold juicy blackberry, plum and oak taste. Dark purple in colour and a slightly tacky aftertaste which can be pretty sharp and somewhat spoils what would be a brilliant cheap vino. Very reasonably priced considering but you can tell the price is right...
|Region:||Italy » Tuscany » Toscano|
Un vino balsamico, dall'intenso profumo di mora, colore rosso rubino, un vino che riesce a durare nel tempo con una notevole astringenza nel palato che però viene mitigato dell'affidamento in rovere. Abbiamo a che fare con un Sangiovese, un vino antico...
|Region:||Italy » Tuscany » Montepulciano|
In the glass, the wine had an intense ruby red color. The bouquet was very aromatic: Black pepper, cinnamon, blackberries, blueberries, vanilla and other red fruits. Alcohol by volume was label listed at 13.5%. On the palate, Cavalierino's Vino Nobile...
|Region:||Italy » Tuscany|
|Varietal:||Sangiovese , Cabernet Sauvignon , Merlot , Syrah|
Colore rosso rubino intenso. Profumo intenso e complesso che ricorda la prugna matura, il bosso e la nocciola. In bocca il vino presenta un buon corpo, rotondo con tannini morbidi e vellutati, lungo e saporito.
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Page 1 of 74In Vino on Snooth
Brunello is the Hercules of wine. It’s powerful, strong, and valorous. It ages exceedingly well and lives nearly forever. These are testosterone-heavy wines that don’t need to peacock or boast about their masculinity. Rather they are quietly strong and confident, throwing powerful punches only when necessary. Vintage year plays a big role in the... Read More
We talked a lot about sparkling wine last week but there is a lot more to cover. The biggest sparkling wine day of the year, New Year's Eve, is right around the corner. Opening a bottle of sparkling wine can be a a dangerous proposition. There's a lot of pressure under that cork! But if you like living on the edge, there's always sabrage. When t... Read More
My wine experience of the year was an afternoon I spent with Rich Funk from Saviah Cellars in Walla Walla. He toured me and Mrs. Lucha Vino through The Rocks AVA and then followed that up with an awesome private tasting. If you get a chance, you might be able to find Rich's Saviah Cellars wines. He also makes several wines under his label "Th... Read More
Vino - that Failla Chardonnay is good wine. He did some Syrah too and it was damned good. Haven't had either recently though.Fox - the Contino is a project of CVNE. Like all the old houses, CVNE used to buy grapes from many small local growers. Much like the houses in Champagne do. In the 1970s, they decided to make an estate wine from their own... Read More
Okay, we're counting down to the end of the year. With three drinking weeks left, start nominating your wines of the year. And, if you like, nominate a wine experience of the year. I'm going to have to think about the WOTY for a while, and I'll update this OP as things occur to me, but I'm going to say it wasn't a year full of head turning win... Read More
RCKR, since it basically means I'll be drinking in the morning, I'd tend to prefer weekends or a Monday morning my time (Friday, Saturday or Sunday evenings in North America). I've tended to work from home on Mondays for decades--sometimes playing hooky to go upriver trout fishing and the like, so what's a little wine exploring? Vino you'll prob... Read More
Celebration of 300 Years of Chianti, the Oldest Wine Region in the WorldA Sit Down Tasting with a Selection of Artisanal Cheeses.When: Sunday, December 11, 2:00 pm - 4:00 pm Where: Pierre Loti Union Chelsea, 248 West 15th St (just east of 8th Avenue), New York, NY 10011 (wheelchair accessible)Ticket Price: $49Register here: http://www.wineny.com... Read More
Last of the Vino Volo tasting. Best one of the group, but that is not saying much. Perhaps because I am least familiar with Monastrell??? Still too young and too fruit forward, but seemed to have the most interesting components. Descriptor pretty accurate. ' Fruit forward notes of blackberries, macerated blueberries, tart cherries carrying over ... Read More
Layover in DFW over the holidays. Stopped in at Vino Volo and had this to start. Nice little NV bubbly. Dry with fruit & herbs on the nose. Would make a good everyday drinker. Read More
Over here when you buy chicken livers you get the hearts. As expected with a commercial product that's not kill-fresh, they can be tough. I end up using them separately from the livers, usually chopping them and throwing them in a bolognese, or something similar a la Indienne (Keema, etc.) or even some Chinese stirfry (when I first traveled outs... Read More
Apr 15, 2010 at 2:50pm
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