The nose is a veritable fruit cocktail of blueberry, mulberry, black cherry, and a bit of strawberry. Surprisingly, there was far less fruit on the palate. It was darker, more brooding, with lots of black pepper and some grenache-like dried-read more-
Welcome to my state, New Jersey, home to crowded highways (with countless exits), billowing smokestacks and a treasure trove of jokes (and truisms) illustrating a certain incivility (sarcasm if you will). Now allow me to introduce you to another side-read more-
Some people go ga-ga shopping for shoes or handbags; others go gonzo for wine. The point is that shopping for something you love can and should be fun! With that in mind, Palate Press would like to shine some light on-read more-
What comes to mind with this wine is Black Forest cake. I know Black Forest cake is not a flavor, per se, but the combination of flavors rushing onto my palate make me think of it: tart cherries, a little-read more-
Here's a news flash: not all American wine comes from California, Oregon and Washington. Really. That's the message that Dave McIntyre, wine columnist for The Washington Post, and Jeff Siegel, a Texas wine writer known as The Wine Curmudgeon, wanted-read more-
The flavors are typical of Russian River Valley Pinot Noir, not over-ripe or over-oaked, but with plenty of red fruit, barely ripe strawberries and cherry stones, and black tea. What really makes it stand out, though, is the velvety mouth-read more-
Another exceptional, single vineyard wine. Smooth, dark berry flavors with restrained tannins and a lengthy finish. Plenty of complexity and a nice balance. Definitely a food wine which should impress. WHO Fattoria Selvapiana WHAT Sangiovese WHERE Italy, Tuscany, Chianti Rufina-read more-
Ah, the humiliation of it all: Statistics recently released by the European Union (referenced in this USDA report on the European wine market) show that the United States has passed France in exports of wine to Great Britain. The British-read more-