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  • Utter, unmitigated rubbish, not to put too fine a point on it.Chablis has been a hotbed of oak vs steel controversy for three decades now (notice that's only the tip of the iceberg in historical terms for the region--before that, plenty of oak). Major figures lead the attack from both sides of the divide, trying to make names for themselves. At ... Read More

    Forum post in the topic White Burgundy Question


  • A few days ago I participated in a tasting/pairing event that featured white wines. One of the wines was Chablis, and, while discussing this one, the facilitator stated that it was fermented in steel and had never seen oak.  I asked if that was common for the region and he responded that it was absolutely the case, and was so for all white wines... Read More

    Forum post in the topic White Burgundy Question


  • I've taken the liberty of posting a portion of Kermit Lynch's most recent newsletter. It's a piece Jim Harrison wrote for them nearly a decade ago on wine's significance in his life, and there are several specific examples of food and wine matching.Harrison died recently and I mourned him as another of the greats who have passed this decade. Lot... Read More

    Forum post in the topic Harrison on a life with wine


  • Those who know Riesling intimately, and drink it often, can argue that the top Rieslings are some of the greatest white wines in the world. It is interesting to think about its greatness in comparison to another top white variety – Chardonnay. Chardonnay is a chameleon, having a great affinity for expressing winemaking techniques and terroir whi... Read More

    From the article Australian Riesling: No One Formula for a Great Wine


  • Right, I get that, Asia Minor somewhere.  But is this part of some antiquity/achaeo dig?  "Cause then there's a whole bunch of other issues. Fascinating, for sure.  And since there's not a big market for counterfeited ancient yeasts, probably real if a little odd.  Still, I'm not taking delivery any time soon.  Read More

    Forum post in the topic 1200 years old wine yeast to...


  • Okay, in additon to picking up a case of Barolo/Barbaresco via trade from JD back in April, I've been stocking up on bits and pieces of things.  I bought 4 bottles of old vintage Beaulieu from K&L for $30 per, a pair of 1990 and a pair of 1996.  One 1990 went down the drain, one sits in the cellar waiting to see if it suffered the same fate whil... Read More

    Forum post in the topic What have you bought lately?


  • I have some wine yeast which is about 1200 years old to sell.If anybody interest, please contact me..hirohamata35@gmail.com Read More

    Forum post in the topic 1200 years old wine yeast to...


  • It was my second time with that Roumier in the past month. Mike calls it the best Burg value available and e buys it by the case every year. It was too much wine too little time. I did my best to pick through and try as many as possible and even at that I missed a half dozen or more. After a while all the labels start looking alike. The disappoi... Read More

    Forum post in the topic Whatcha drinking tonight?


  • Which Cab Sav's are REALLY good right of the bat (upon release from the winery) and even better after 5 years?  Read More

    Forum post in the topic Wines at release and down the...


  • Last night I started a bottle of Chateau de Sabazan Saint Mont 2012  from the co-operative group Producteurs Plaimont in south-west France with my pork chop supper. Saint Mont only got appellation status in 2011 and I thought it a little unusual [ 70% tannant,15% cabernet sauvignon.10% braucol and 5% cabernet franc ] There is an intense cherry,b... Read More

    Forum post in the topic Whatcha drinking tonight?


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