The Treat

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Varietals Produced by The Treat View all

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

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The Treat on Snooth

  • Red grape.I think Arien is still the most widely planted wine grape of any color. That's because it's all over central Spain. Franco cut a deal with France where they turned it into brandy. They've been pulling up a lot of it and just like Cariñena, which is getting grubbed up all over Europe, belatedly people are finding out that if they treat ... Read More

    Forum post in the topic Garnacha, grenache--tomato,...

  • Incredible dinner, one of the, if not best wine dinners I've attended. I did take your advice Dave, with the New York + Lobster Tail, and it paid off. I was the last one with food, well into the night.This was one of those tastings where everyone declared wines in advance. There was a '78 mentioned, though I paid little attention. After all, man... Read More

    Forum post in the topic Staging Question - Burgundy...

  • On and off with differing frequency mention is made on these boards of garnacha as a choice for certain palates, and in certain contexts. Most of the mention here is pretty generic, and doesn't get down to any level of detail.Would like to suggest we take up the subject of wines from this grape with better focus. Where is good, who makes the goo... Read More

    Forum post in the topic Garnacha, grenache--tomato,...

  • I have a big burgundy tasting on Sunday in Las Vegas, and have had to think about how to best stage and prepare some bottles for the tasting.First, the wines were both pulled from my storage about 6 days in advance and brought to my place. There, I have a few different options of where to put them.1. In my wine cooler, where its kept at a consta... Read More

    Forum post in the topic Staging Question - Burgundy...

  • A lot of Washington wineries make seem to treat Cab Franc like it should be the same as Cab Sauv.  Many get substantial oak treatment and end up losing their herbal and floral character.  One that I have enjoyed in the past is from Fielding Hills.  I have a 2009 in my cellar that caught my eye recently.  This thread seems like a great reason to ... Read More

    Forum post in the topic Experiencing cabernet franc

  • Haha, I suppose I'll have to ask them tomorrow where they source their Salmon, or if they source any fish from the great lakes. I really have no idea as what the water quality is, I'll ask around, though I suppose the folks over here treat certain parts of it as a beach of sorts. Read More

    Forum post in the topic Two Days in Chicago

  • I've moved my post from another thread discussing problems with a Virginian cabernet franc. Thought it would be better to have a dedicated discussion here, rather than burying the discussion in that ongoing thread that covers quite different subjects.Here it is...  To get a better feel for the grape and what it can and should do, you guys should... Read More

    Forum post in the topic Experiencing cabernet franc

  • Here for business, but finding the time to work in some wine escapades. Last year I met several Chicago wine people at a Burgundy tasting, and earlier this year some more at La Paulee. So on short notice I decided to let them all know I was coming to town, and luckily I got a good tip on an excellent restaurant near my hotel, Nico Osteria. Have ... Read More

    Forum post in the topic Two Days in Chicago

  • The CFO is back from FL so I cooked up a nice spaghetti dinner with a fresh Greek style salad.Popped a Dundee pinot from Stoller Family that we purchased on our last visit to see our son in Portland. This is vibrant with ripe red and black cherries, cranberry, pomegranate, nice but not over the top acidity, subtle tannins and a medium finish. I ... Read More

    Forum post in the topic Whatcha drinking tonight?

  • October is National Pasta Month. And of all the Italian culinary products, pasta best exemplifies Italy’s dynamic personality. Sauces vary as do the hundreds of shapes and sizes. All are rich in history and tradition. Pasta dishes are local and seasonal, usually easy to prepare, lively and fun. The height of pasta’s elegant artistry is manifeste... Read More

    From the article Pasta and Wine, Part One

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