Tasting notes for individual wines.
This wine was received as a tasting sample.2013 Don Melchor Cabernet Sauvignon, Puente Alto — dense ruby in the glass with earthy, dark fruit aromas seasoned with hints of dried herbs, black pepper and vanilla. Ripe red berries combine with plum and blackberry flavors, hints of cedar, leather and earth. Interesting backnotes of dried alfalfa lend complexity to this medium-bodied wine. Tannins are […]
This wine was received as a tasting sample.2013 Loveblock Pinot Noir, Central Otago — medium ruby in the glass with earthy, blackberry aromas and just a hint of smokiness. Dusty earth, blackberries, hints of berry bramble are supported by silky tannins and lively acidity. The finish is moderate in length and the weight of the wine is on the light […]
Nik Weis is the current winemaker and caretaker of Weingut St. Urbans-Hof, the winery founded by his grandfather. He takes a hands-off approach to winemaking, intervening as little as possible in the wine cellar, and focusing on quality wine grape production. The SUH Wiltinger Alte Reben Riesling was fermented in stainless steel using only indigenous yeast. The Riesling comes from a vineyard that was planted in the early 1900s. Alte Reben, translates to old vines and some of those very old vines remain.
This wine was received as a tasting sample.Locations P4 – Portuguese Red Wine — dense ruby-violet in the glass with dark plum and blueberry aromas. Ripe blueberry and blackberry flavors are supported by an interesting earthiness. This medium-weight wine has substantial drying tannins that together with the dark fruit flavors make it a deliciously brooding wine that finishes with a […]
This was our third official celebration of Open That Bottle Night (OTBN) in conjunction with Wine Pairing Weekend (#winePW), a group of food and wine bloggers. We were a bit late to the party, given that Open That Bottle Night has been celebrated since 1999. That’s when then-Wall Street Journal wine columnists Dorothy J. Gaiter and John Brecher first established […]
The Locations I4 – Italian Red Wine is yet another example of winemaker Dave Phinney’s skill as a blender. With this wine he has chosen to blend grape varieties from southern and northern Italy. Negroamaro and Nero d’Avola are sourced from vineyards in Italy’s southern region, Puglia. Both varieties are known for their tannin structure, dark fruit flavors and body. Barbera, from Alba in Italy’s Piedmont region, was chosen for its acidity and lighter tannins. The result is this delightful red wine that, in true Italian fashion, will accompany a meal in style.
It is possible to enjoy wine on many levels. Some of us are happy to open a bottle of wine and simply enjoy the flavors. Others also dive into wine regions, grape varieties and winemaking techniques. Even fewer have the passion for actually making wine. Such is the case for Lisa and John Gash whose home winemaking experience led them to make wine on a commercial basis in 2010 and to establish PRIE Vineyards & Winery in Lodi.
We opened this wine a few days ago when it was rainy, as it has been for what seems like an interminable number of days. I was craving sunshine and if I couldn’t get it from the weather forecast then I would have it in my wine glass. Locations F5 Rosé was the perfect choice.
When I think of a blended wine, I think first of a wine made by blending different varieties, as in a Bordeaux or in a Rhône-style wine. Blending multiple varieties allows for greater complexity and balance in the finished wine. Blending of vintages, as in the production of a non-vintage Champagne or sparkling wine, allows for consistency from year-to-year…a house style. But, it is also possible to blend wines of the same variety from different regions to produce wines of balance and elegance. This is the tack taken by negotiant winery Adler Fels, established in 1979, with great success in the two wines we tasted.
Yes, savory. If you’re looking to pair wine with something sweet (other than your Valentine) then you’ve landed on the wrong blog post. Another search will yield lots of articles giving you wine pairings with chocolates or desserts. In fact, you will probably find lots more pairings with something sweet than savory. That’s the very reason I’m suggesting a savory […]
We enjoy wine, food and travel. Pull That Cork is a chronicle of our wine adventures, the food and wine pairings we create and our travels which are increasingly organized around wine.
