This slightly effervescent white has a fragrant nose of summer fruits. This is a dry-fruity wine, giving off more aroma than actual fruit taste, making it a very nice pair to a slightly spicy avocado-... Read moreThis slightly effervescent white has a fragrant nose of summer fruits. This is a dry-fruity wine, giving off more aroma than actual fruit taste, making it a very nice pair to a slightly spicy avocado-feta salsa and hot pita chips.
This torrontes was the rebirth of my white wine love. It was astonishingly fruity without being too succulently sweet. Even my husband, who generally avoids whites altogether, raved about it. Perfect ... Read moreThis torrontes was the rebirth of my white wine love. It was astonishingly fruity without being too succulently sweet. Even my husband, who generally avoids whites altogether, raved about it. Perfect wine for summer....or any time, really!
I didn't taste the 'Spitfire' but I did try the 2012 Marlborough Sauvignon Blanc and wow, was it an emphatic experience. A deep whiff fills your senses with lychee and passionfruit. Think of the smell... Read moreI didn't taste the 'Spitfire' but I did try the 2012 Marlborough Sauvignon Blanc and wow, was it an emphatic experience. A deep whiff fills your senses with lychee and passionfruit. Think of the smell of canned peaches. Sugary sweet but completely sun-ripened. There was the slightest bit of sparkle on the tongue as I sipped. The taste is not as sugary sweet as a riesling or torrontes, but it nevertheless is bursting with stonefruits. Would be a good palate cleanser before dessert, or as a good pair with semi-soft cheese, such as havarti.
Drank this to finish out a BBQ pork ribs dinner. Smells of coffee and chocolate. It's super spicy and leaves my throat feeling like I just ate some hot pepper. It's good.
This is a wine that tastes like it was aged around a campfire. Smells of fresh earth, tastes like smoke, finishes with a twist of black pepper. Paired with leg of lamb. A very good wine for red meat, ... Read moreThis is a wine that tastes like it was aged around a campfire. Smells of fresh earth, tastes like smoke, finishes with a twist of black pepper. Paired with leg of lamb. A very good wine for red meat, preferably grilled.
Tried the 2001 in 2013. Smells of late summer berries, but a twinge of sweetness quickly gives way to an herby taste with a kick of spice that finishes dry.
The Louis Martini Cab is my go-to wine. We buy it by the case and usually a week doesn't go by when we don't drink at least one bottle. This is a full-bodied red and one of the best wines for the mone... Read moreThe Louis Martini Cab is my go-to wine. We buy it by the case and usually a week doesn't go by when we don't drink at least one bottle. This is a full-bodied red and one of the best wines for the money. Drink it with Italian and red meat. Mm mm good!
This vouvray was very nice, balanced fruity, with a hint of cinnamon on the nose. Very light yellow color, almost straw. Notes of peach and pear. Paired it with a spicy pasta and it softened the sting... Read moreThis vouvray was very nice, balanced fruity, with a hint of cinnamon on the nose. Very light yellow color, almost straw. Notes of peach and pear. Paired it with a spicy pasta and it softened the sting of the spice rather than clash with it or cut it out altogether. Not as sweet as Riesling.
Years ago, Chianti was one of my first introductions to wine. I had a bottle of the 2010 with veal scaloppine and pesto pasta. The earthiness I smelled in the wine opened up into a very smooth taste w... Read moreYears ago, Chianti was one of my first introductions to wine. I had a bottle of the 2010 with veal scaloppine and pesto pasta. The earthiness I smelled in the wine opened up into a very smooth taste with an overtone of berry or black cherry as I sipped. I remember chianti as a drier, almost tangy wine, but the Ecco Domani was very well-balanced and the berry was not so much sweet as to overpower the pesto. It was especially good with the cream-vermouth base of the veal, heightening the subtle sweetness of the vermouth.
On first smell of this black cherry colored wine, I was taken away to a warm kitchen, full of light and the smell of a bubbling pot of spaghetti sauce full of a freshly plucked Italian spice blend. Th... Read moreOn first smell of this black cherry colored wine, I was taken away to a warm kitchen, full of light and the smell of a bubbling pot of spaghetti sauce full of a freshly plucked Italian spice blend. The first sip revealed a more fruity flavor with a bit of a tannic bite than the smell hinted at. I paired it at a restaurant with a chicken caesar wrap, green olives and BBQ potato chips. Of the three foods, the wine paired best with the wrap. It conflicted with the brine of the olive, and the spice of the chip overwhelmed it, but the parmesan in the caesar wrap melded better with the wine. Now, though, I just want a big bowl of some Italian grandma's spaghetti!
The 2009 is a perfect bottle of wine to split among co-workers in the office midway through the week. With notes of cherry and oak, it goes well with a happy hour handful of cashews--salted or raw.
reviewed 10 years 9 months 10 days ago | June 2012
Cheap definitely does not always mean bad wine. I just drank the 2011 Borsao Garnacha ($5.99 at Costco). It has a beautiful, deep purple color I found quite mesmerizing. The taste tends more toward be... Read moreCheap definitely does not always mean bad wine. I just drank the 2011 Borsao Garnacha ($5.99 at Costco). It has a beautiful, deep purple color I found quite mesmerizing. The taste tends more toward berry, though it was still quite balanced and very full-bodied. I paired it with a creamy Sartori Bellavitano merlot cheese. A delicious wine to share among girlfriends. (The men didn't seem to appreciate the sweetness of this wine as much as the ladies.)
Drank this for Easter with a pork roast stuff with dried prunes and apricots and braised in more white wine. The wine does not have much presence, but it served as a nice backdrop for the blend of mel... Read moreDrank this for Easter with a pork roast stuff with dried prunes and apricots and braised in more white wine. The wine does not have much presence, but it served as a nice backdrop for the blend of mellow pork and tang of the dried fruit. The wine is light and dry, and brought out the depth of the fruits in the pork very nicely. Be careful not to drink this with heavier foods--heavy cream overwhelmed its delicacy.
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