Gorgeous translucent ruby color with clear edges, pure Pinot Noir, with no tell-tale purple edges hinting at Syrah in the mix. When first opened it is a full plate of heavily smoked meat, like slow-smoked pork with a perfect pink-read more-
The Palate Press Wine of the Week, July 26 - 30 is:
A knockout of a red wine from the somewhat obscure Jumilla region of Spain. Made from Monastrell, known in France as Mourvèdre, it is high in alcohol (15%) and presents a heady mix of lush and brawny characteristics. Lovely nose-read more-
Ryan O'Connell is a dude who drank so much wine that he decided to make his own at O'Vineyards in the south of France. Ryan's critically acclaimed work in the Languedoc-Roussillon has allowed him to become an ambassador for this beautiful-read more-
Every new Internet development comes with a hyperventilating promise to change the way a winery does business by revolutionizing how it interfaces with its customers by creating a new type of community around the brand. Yet, these innovations rarely become-read more-
Maggie Hoffman hails from Oregon, but lives in Manhattan. She writes about wine, craft beer, and food for the website Serious Eats. She also blogs about cooking (with occasional wine pairings) at Pithy and Cleaver.
Pear and melon on the nose. On the palate, melon, peach, pear, and white pepper. It balances a round mouth-feel with bright refreshing acids. This has an excellent quality-to-price ratio. Pair it with a hot summer day and a bowl-read more-
In some ways, New York’s wine regions are ideal for making sparkling wine. The generally cool weather—combined with lake effect in the Finger Lakes and ocean breezes in Long Island—allows grapes to ripen slowly with gorgeous aromatics and natural acidity.-read more-