I led a wine tasting last week for students at Dartmouth’s Tuck School of Business. I like pouring for twenty-somethings because they’re so eager to taste and talk about wine. With B-schoolers like these, I’ll also cover the industry, from merchandising to pricing and distribution, but mostly I’m there to
Pineau d’Aunis aromas are dominant with pencil lead, cherry, smoke, and some lavender in the background. There is a very good acid to tannin balance. Tart cherries with pencil lead and a background of raspberry on the attack, tobacco and blackcurrant on the mid-palate. Flint underlies the wine from attack
Quiver in fear, wine lovers: Tomorrow is for chocolate-infused wine and wines with names like Flirt or Je T'Aime (Bitch is for Feb. 15 and after). All holidays have wine and food marketing, and some, like the minor regional Mexican holiday on May 5, seem entirely created by marketing. But
The nose offers up pleasant and mild aromas of dark fruits, boysenberry, with a few blueberries and blackberries to round it out, all with a background of biscotti in cream. The palate is a bit rougher in comparison, more disjointed and less subtle. It has big, sweet flavors of boysenberry
Clear, medium intensity maroon red in color. Clean nose with medium intensity aromas including rendered bacon, dried figs, prune, violets, barbeque pork, licorice, cola, all intermingled in a soft perfume. Dry on the palate with medium tannin, medium-low acidity, and medium body. Flavors of prune, cooked black fruit, boysenberry, spiced
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Yesterday, the European Union published a press release saying it had reached agreement on rules governing organic wine, meaning that instead of just saying "made with organic grapes," wines made under these rules will now be able to bear the official appellation of "organic wine" on their labels. Starting with
This is still a very young wine, softening and adding layers hours after popping the cork. Decant this with lead time and enthusiastic splashing. Otherwise, it will disappoint when first opened, showing a tart to the point of puckering, tannic enough to make the mouth an arid desert. Three hours