The nose is deep, earthy, with dark red fruit, mushrooms, and a touch of white pepper. The same depth of flavor shows on the palate. Deep bruised cherries and strawberries, mushrooms with a bit of black earth still clinging to them, and hints of white pepper and sage. The mid-palate
They used to call it tokay or tocai friulano, but because of European restrictions on words that can identify a wine (think "Champagne," for instance), the grape became known as simply "friulano," to appease the Hungarians of Tokaji. Whatever one wants to call it, it is a delicious wine, one
The color is is tinted bronze and moderately opaque. The wine is very lively on the nose, floral and fruity with roses, strawberries and sweet cherries. Strawberries dominate on the palate, with a tiny hint of vanilla, then citrus acidity on the mid-palate through to the finish. Great acids allow
Visiting the oldest and most prestigious wine-growing areas in Europe, it’s entirely possible to run into very old vines interplanted with different red and white varieties. In these situations, the owner might not even have identified all the grapes in his vineyard. In the area where I live, Valpolicella, most
The nose shows dark roast coffee and blueberries. The palate shows dark fruits, blackberry and blueberry, unsweetened chocolate, and loads of espresso. Tannins are dusty, acids in balance. This is a juicy Malbec with structure to last. Drink with barbecued pork ribs. Recommended (89). DH WHO: Bodegas Caro WHAT: Malbec
The nose shows some alcohol heat with ripe black fruits and some vanilla. Black fruits, black currant and elderberry, and some vanilla show on the palate. Tannins are full, round, and mouth-filling but the acids are lacking in comparison. Vanilla shows the most on the finish, lingering with the tannins.
The nose is deep, dark mulberry and fresh-turned black earth. With a couple of hours decanting the wine opens beautifully, espresso-tinged mulberry on the attack, unsweetened chocolate and eucalyptus on the mid-palate, with the chocolate and black fruit, and lavender far in the background, lingering on a long finish. Tannins
I defy you to check out the wine list at the white-hot LA restaurant Sotto and not salivate. (That is, unless you're Steve Cuozzo, the easily and proudly stultified critic for the New York Post. Steve would find this horribly snobbish and over his head. Fortunately, you're not Steve. This