New Year's

Some more special Slovenian (Slovene) wine in the USA: Batičs' Cabernet Franc - also on snooth; barrique Cab Fr with great aromas and rich full body. Batičs' Pinot Gris - Macertaed and wood treated wine with powerfull...

Well you got me going, Greg, so I went back and looked at my wine purchases over the past year. My online/mailorder purchases were exactly 24 cases. 12 from US producers and 12 from those in the rest of the wine world....

I agree with you that Port does not get the recognition it deserves... in Australia, Rutherglen, VIC is considered the best region for fortifieds and Seppelt being the front runner. Check this link;...

My first foray into this sort of discussion group, but my love of the Bucchanalian pleasures in life and the quality of this site have moved me. I am Australian (Sydney), and rate myself as an enthusiastic amateur in...

Hi, I'm fairly new to Snooth and am enjoying the articles. I'm a champagne specialist having lived there for 10 years.I'd be happy to help anyone with any questions about champagne, if I can. To start with I am running a...

Well, there's always the Parker ratings... ;-) Unfortunately he has been the main culprit in the rise to the stratosphere of premium Rhone wine prices in the past decade or two. I had a small 'horizontal' the other night...

A few years ago Wine Spectator announced that they will no longer do reviews on wines that scored lower than 85 or something like that. They have awarded 79 and even 69 to some wines subsequently however. Most famously...

Expectations and experience tend to soften excitement in wine, muffling the high pitch of greatness to meager moans. It can be difficult to savor the high highs once a sensory resume has been established, just as the...

My tastes haven't changed very much over the years. I still like well aged wines, especially Bordeaux and Burgundy. I have developed a taste for wines from the Loire and Alsace, as I like their crisp acidity, as well as...

That's possibly true. I don't know of any studies where wine was aged 10 years in light and 10 years in dark though. I think that bit about light is because most wine was aged in dark places by default - cellars have no...