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  • Clos l'Eglise Côtes de Castillon 2003


    We did a blind tasting of this against a California BorBlend and this came out on top. I think I now understand the use of "purity" in reviews. Not the greatest thing ever, but the flavors were clear and restrained, not overly jammy. Decent finish but I didn't wake up the next morning with the sense of it still with me. A little more meaty th... Read More

    Wine review by Foxall

  • Well, it certainly has taken a long time to get here. But after reviewing important topics such as the correct wine serving temperature, the best glassware to use, and whether to decant or not -- it’s time to start drinking!I believe wine captivates the mind so much because it's such a sensual drink. It offers up luxurious colors of the rainbow... Read More

    From the article Wine 101: Tasting Wine

  • Old high school friend and roommate of mine - Sam Hughes - just set up a natural wine company in Australia (think wines in amphoras) ( & has been getting good reviews from Huon Hooke and others.  He's worked in wine sales for years and was getting bored with what was available - in looking for his next grea... Read More

    Forum post in the topic Natural winemaking

  • Help!  I'm having a BBQ/wedding reception towards the end of this month and have hit a huge snag!  My wine shop just informed me that the wine we wanted (Chateau Bonnet 2008 Entres deux Mers) is completely sold out and they don't know when they'll be getting more in!  I'm kind of freaking out because we have about three weeks until the party... ... Read More

    Forum post in the topic Need white for BBQ this month...

  • Humberto Canale Torrontés Alto Valle del Rio Negro Canale Black River 2008


    I've only recently started to try Torrontes. While red wine is 9 out of 10 times my preference, and Pinot Grigio is my go-to white when I do in fact drink white, I felt it was time to try something different. Torrontes made sense. Less oakey and buttery than Chardonnay, and not as sweet as a Sauvignon Blanc or Riesling, this is a great white ... Read More

    Wine review by jmd477

  • I know what you’re thinking: When are we gonna start drinking wine? We’re getting closer, I promise you, but today I just want to run through some of the pros and cons of different styles of glassware!After getting your wine out of the bottle (and perhaps into a decanter) at the proper temperature, serving it in the proper glass is probably the ... Read More

    From the article Wine 101: Stemware

  • So, should we be excited? Well, a lot of the wine media and critics parade would have you believe so, but if you’re like me and prefer more traditionally proportioned wines, a word of caution is in order.2007 is another hot climate vintage for Piedmont, and the wines certainly show it. While many of the wines show a much greater understanding of... Read More

    From the article 2007 Barbaresco Reviews

  • Vigin Noemy Piemonte Barbaresco Nebbiolo 2007


    bologna+, baked cherry pie, sandy soil tones, a curious freshness, round, nice feel, unforced, good acids, strawberry seed tannins, a sense of delicacy in this vintage, really nice purity to the burnished fruit, unfettered, its wine, nice fresh fruit in the mouth too, crisp tannins on the finish, nice length, nice acid nice freshness, nice sapidity Read More

    Wine review by Gregory Dal Piaz

  • So we're all here and we see that many of us got bitten by the sweet white wine bug, only to move on? My wine life begn  ightIalandne, ent through almost everything else, ends with medium to light Italian red wines, only to start the circuit again, yes my tastes change, evolve and vary! So where did you start, where are you, where do you want to... Read More

    Forum post in the topic Where did you start?

  • More bottles of wine are ruined by being stored at excessively high temperatures than any other possible culprit. Unfortunately, there is not much we, the consumer, can do about that, since it happens all along the supply chain. We can start by only frequenting reputable wine merchants who care about their product. It ultimately becomes your pr... Read More

    From the article Wine 101: Serving Temperatures

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