Bright garnet in color, the nose reminds us of freshly fallen autumn leaves, dark cherry and a hint of cola. On the palate, we tasted more cherry, red raspberry and earthy mushroom with toasty oak. Pleasant minerality with a medium-read more-
Brazil is internationally known for its Carnival, Samba, coffee, and soccer, but a special group of Brazilian companies wants Brazil also to be known for a very different product: wine. While Brazilians donned their masks and costumes in mid February,-read more-
Markus Stolz, German, lives with his Greek wife and his four children in Athens, where the wines of Greece captivated him. He holds the advanced certificate of the WSET and authors Elloinos, a blog that shares his passion for Greek wines-read more-
The word "sulfur," in my mind, is inexorably linked back to Mr. Burcik's high school chemistry class, when we were given soft, pungent, yellow chunks to mix with other chemicals. When elemental sulfur is exposed to air, it forms sulfur-read more-
Lots of red fruit, overripe strawberry and black cherry, with some sage, fennel and wax, on the nose. The palate matches the nose, plus a bit of allspice. It also has a certain savoriness, a silky umami, that makes the-read more-
When it comes to Australian wines most people think of densely fruity, spicy Shiraz, or robust, oaky Chardonnay from the country’s well-known wine regions like Barossa Valley and McLaren Vale. At the southwest tip of the continent, however, lies the-read more-
After graduating in Communication and post graduated in Philosophy, Carlos Alberto Barbosa has been teaching in Brazilian universities for 18 years. In 2005 he received an International Chef certificate, for pleasure, not for business. Since 2006 Carlos has been writing-read more-
When people who don't love sweet wines ask for more, you know this is a particularly great vintage – and I’ve had this wine several times before. A floral hint wafts up at first. Early sips are orange, apricot and-read more-