What made 2009 a special vintage in Horse Heaven Hills, where you sourced your Syrah, or for Helioterra in particular? My Syrah came from Coyote Canyon Vineyard, which is farmed by Mike Andrews. Mike and his crew are amazing farmers with generations of experience farming in Central Washington. 2009 was
A champagne-style sparkling wine, made in the traditional method in the Cava region of Spain. When first poured, amidst some caramel-toffee there’s a faint pear note in the aroma. Pear flavors deepen on the palate while the wine is very cold, with a mild, round, fruitiness. There’s little apparent acidity
This past week, Dr. Dipak Das, tenured research faculty at the University of Connecticut, was found guilty of 145 counts of research misconduct by an internal institutional review board. Das’s research findings had strongly supported the idea that resveratrol found in wine is capable of conveying health benefits to wine
The nose is very pleasant, white flowers dominate, with melon and grapefruit in the background. Far more citrus leads on the palate, white grapefruit and lemon, honeydew showing on the mid-palate, all with great minerality and excellent balance. The region’s limestone and flint both show well. Drink with scallops. Highly
Blackcurrant leads on the nose, with background aromas of red currant and ground limestone. On the palate, the lead is a blend of black and red fruits, cedar, a tiny background touch of vanilla, and spices, including cracked pepper and rosemary. Tannins are dusty, drying, and sweet. This is very
[polldaddy poll=5862635]
When very cold, there’s not too much vanilla in this typical chardonnay nose, but as soon as the wine warms up, the vanilla is pretty overwhelming in both aroma and flavor. In fact, the winery recommends this chard with foods as sweet as peanut brittle. While cooking dinner, I noticed
An investigation performed by the University of Connecticut has concluded that reseacher Dr. Dipak Das falsified data in 26 scientific publications, some of which were studies involving the controversial wine component resveratrol. Da s is the head of a research lab in the Cardiovascular Research Center at the University of