Black Rose

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Black Rose on Snooth

  • I have wondered this for a while now. When pairing wine with food (this is probably more true at restaurants as your ability to alter dishes is minimized compared to home cooking), do you normally choose the wine to enhance the food, or choose a wine that will BE enhanced by your meal? I understand optimally, both should occur, but I just want... Read More

    Forum post in the topic pairing, wine with food or...

  • Ruffino Aziano Chianti 2008


    The 2008 Ruffino Chianti was a bright, but deep ruby. On the nose, there were cedar, ripe cherry, and black pepper aromas, followed by the slightest hint of violets. In the mouth, there were big, Bing cherry flavors, followed by black pepper, rose petals, and tobacco. The Chianti had a high acidity, low tannins, and a light-to-medium body.For my... Read More

    Wine review by Alleigh

  • Although I have long considered Cabernet Franc my favorite red, I have been sadly disappointed with nearly every one I have tried this year...except one--Heron Hill's Ingle Vineyards 2006 Cabernet Franc (Finger Lakes) brought back my love of Cabernet Franc. It is a 2006, though and many other wineries are on their 2007 vintage for Cabernet Franc... Read More

    Forum post in the topic Cabernet Franc

  • Hello! Stumbled upon this site the other day and dove right in. Really enjoying reading tasting reviews out there and seeing what other people have to say about some of my favorite wines.Heres one for you - what are you serving for Thanksgiving? Read More

    Forum post in the topic Hello Hello - what are you...

  • Hi! I am new here and wanted to get your opinions on a wine for Thanksgiving dinner. I will need several bottles of wine to go with the traditional Thanksgiving dinner of oven baked Turkey, sides, etc. Please let me know your recommendations! Read More

    Forum post in the topic Best Recommendations for...

  • This year I got the opportunity to participate in a winery employee project. Me and a few of other employees at Loxton Cellars got half a ton of Syrah grapes to make our own wine from. Well do all the work and well make all the decisions. What does this have to do with Gundlach Bundschu? Well, it means that I am in Sonoma more often and not ... Read More

    Forum post in the topic Gundlach Bundschu Visit ......

  • Bruno Giacosa Barolo 1989


    This had as complete and complex a nose as we were going to see this evening. Redolent of dried spices, fresh rose petal, raspberry, black pepper and medicinal herbs in a nuanced, balance package. On the palate the tannins started out with a chewy edge but quickly revealed their ripeness as they melded into the sour raspberry and sour cherry cor... Read More

    Wine review by Gregory Dal Piaz

  • From another thread:GregT: " Oh it makes my ears bleed. I need to go and drink a bottle of Sang de Cailloux"Dmcker: "So what's the 'terroir' for the blood of stones? Great naming for a domaine. Too bad you can't really get away with that type of name in English. Guess we have to suffice with 'Big House' or 'Suckfizzle' or '10 Minutes by Tractor'... Read More

    Forum post in the topic Best and worst names for...

  • Isabella Oddero in the cellars I had the pleasure of welcoming Isabella Oddero to New York last month. I have tasted with Isabella in the cantina at Oddero for several years but his was the first time we were able to sit down and share a few glass here in New York. Preceding dinner was an in-store tasting at New York’s Chambers Street wines wher... Read More

    From the article Isabella Oddero Visits New York

  • Oddero Barolo Villero 2004


    A real step up in refinement over the base Barolo with red fruits on the nose accented with clay soil tones rose petals, sweet sassafras, spicy savory tones and a liquory black fruit top note. This offers up a really layered and complex. Set of aromatics. Deceptively soft at first, the wine snaps together on the mid-palate with well-balanced, c... Read More

    Wine review by Gregory Dal Piaz

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