Wine Reviews - Palate Press

1 min read

As soon as it’s poured into a glass, warm red fruits and a hint of chocolate greet the nose. With a hefty mouthfeel, some of the fruit and cocoa continue on the palate along with coffee and cedar. Big fine tannins appear in the finish, with bit of the fruit peeking through. A good

What We’re Drinking – 2013 Miner Emily’s Napa Valley Cabernet Sauvignon

Becky Sue Epstein

Wine Reviews

1 min read

Interesting aromas of herbs and grasses – a Mediterranean-style garrigue introduction to this Californian wine that continues on the palate where fruit takes second place to herbs and tannins. A hot, longish finish showing a little undeveloped tannin as expected. Because, though you can drink this now, it would be better to wait 1-5 years. RECOMMENDED (with age).

Santa Barbara… Cabernet? New AVAs fuel Bordeaux varieties

W. Blake Gray

Features

5 min read

You've seen Sideways. You know Santa Barbara County. It's for Pinot Noir, right? Santa Ynez Valley vintner Fred Brander thinks that will change. "I think in 10 years, Santa Barbara County is going to be better known for Cab than Pinot," he says. "Because that's where the money is. Around

What We’re Drinking – 2012 Jordan Vineyard & Winery Cabernet Sauvignon Alexander Valley

Becky Sue Epstein

Wine Reviews

1 min read

When first poured, the familiar Bordeaux-like aroma envelopes your senses. And sure enough, this wine is a blend of four of the main Bordeaux grapes – dominated, in this case, by cabernet sauvignon (77%). Both aroma and flavor exhibit refined red fruit against a backdrop of fine tannin. Well-balanced tannin, fruit and

What We’re Drinking – 2012 Avignonesi Vino Nobile di Montepulciano DOCG

Becky Sue Epstein

Wine Reviews

1 min read

Here’s a good reason to use that decanter you’ve been meaning to try. From the bottle, at first pour, this wine had aromas containing hints of mint, sweet tomato and spice. It felt bigger on the palate, and the sweet fruit opened up a little, alongside a touch of cedar. Cedary tannin was more

What We’re Drinking – 2013 Gary Farrell Chardonnay

David Honig

Wine Reviews

1 min read

The color is a lovely pale gold. The nose offers up a fruit tart, a pastry crust filled with baked pears and hints of citrus. Mouth feel is full and round. Flavors on the palate are more floral than on the nose, with honeysuckle joining sweet and tart apples, lemon,

A slightly battered Madcap Magnus label (Staffelter Hof)

The Unbearable Preconceptions of Riesling

Simon J Woolf

Feature Stories

3 min read

- “I hate Chardonnay – it's so buttery and sweet” - “I can't drink Spanish red wine – it's always too oaky” - “The alcohol level of this wine is 15% - It's going to be unbalanced and jammy” Preconceptions about wine are all around us, and whether they're formed

Travels with my wine

Gary Thomas

Feature Stories

5 min read

If you’re a wine lover (and I assume you are if you are reading these pages) this has probably happened to you: you travel to some far-flung locale, sample great wines, and want to bring some back. Once upon a time, of course, you could simply bring a few bottles

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Palio Wins San Francisco Dining after 35 Years

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What We’re Drinking – 2013 True Myth Cabernet Sauvignon

What We’re Drinking – 2013 Miner Emily’s Napa Valley Cabernet Sauvignon

Santa Barbara… Cabernet? New AVAs fuel Bordeaux varieties

What We’re Drinking – 2012 Jordan Vineyard & Winery Cabernet Sauvignon Alexander Valley

What We’re Drinking – 2012 Avignonesi Vino Nobile di Montepulciano DOCG

What We’re Drinking – 2013 Gary Farrell Chardonnay

The Unbearable Preconceptions of Riesling

Travels with my wine