Simple stuff. Clean, lightly aromatic. The acids help cut through all of the milk fats of Georgian food. — 10 days ago
100% Xarrel-lo from Penedés
Green apple candy nose, other than that pretty neutral aromatically
Surprising mouth feel and structure. Structured how I think of a young Chablis- it feels like a square in my mouth but the edges are filed smooth. My mouth is surprised by the tame acids that greet the tongue compared to the green apple nose. It's almost a Spanish cider like wine in the way that there is very subtle amounts of residual sugar and effervescence remaining in the bottle. (And the obvious apple characteristics)
This wine also has a great example of phenolic bitterness if you are looking for that. This is fun because it's nothing like any other white I've been drinking. Pic-poul.may be the closest comparison that I can think of — 18 days ago
Ripe honeydew and white florals with a touch of minerality on the nose
Doesn't stand up well on it's own on the pallette- lacks any precision or even a point of view. Some nice green pear and melon on the after taste though.
Seems like a great wine to bring to a blending party! — 6 days ago
Priorat circa 1990's- taking cues from what RP was liking in California and Bordeaux dark, inky stuff that is great for washing down foie and gras and Jamon. But not a wine I would open to appreciate on its own. Reviewing more supple, delicate Garnatxa Crianza coming soon! — 9 days ago
Crunchy and tasty and refreshing and all the things you would want on a summer Saturday in Sonoma.
It's a Paloma of wines - grapefruit and squirt with a touch of effervescence (served from C02 kegs) but enough tequila to keep it interesting — 21 days ago
Oh that nose! Roses and roots and fruits
Crunchy texture, light but at the same time a lot of body. Perfect acidity. Delicious finish
This has to be one of the best Gamays produced on this side of the Atlantic. — 24 days ago
Such a damn fine example what Muscat de petit grains dried in the sun can be. Made into the sweet (but not too sweet), spicy aromatic concoction that can be found in many countries. Miel? Yes but I get a lot of dried apricot equally. The residual sugar is IMHO perfectly balanced by the remaining acids. One of the best examples of desert Muscat I've had anywhere. Good cold but maybe even better at cool room temp.
Cellarer, Barcelona — 9 days ago
A Penedés 100% Macabeu
I LOVE the nose of this. I'm constantly getting different notes pending temperature and time open. Benzene and pine sol disappear quickly and leave weird almostl lemon-tropical-citrus cleaner solvent in the best possible way. Maybe some herbal garigue and crushed mint in there too.
This is definitely the grape that makes me prefer Cava over Champagne any day of the week.
Many of those olfactory characters come say hello on your taste buda too.
While I wouldn't call it refined, it's an adventure for your senses and that, to me has tremendous value
Sitges, ES — 11 days ago
Same name but now a rosè of Grenache.
Crunchy, tart, refreshing, highly drinkable, almost effervescent. It reminds me of a paloma - enough tequila to keep it interesting, grapefruit juice and squirt to keep me asking for more — 21 days ago
Seth Masterson
Wow. This is my best nosegasm of the year so far; nougat, candied orange peel, pine needles, and candy cap mushroom.
Not as heavy on the pallete as I expected - Low acids, some light tannins, nice finish.
A great pairing wine- I would serve this with some fatty fatty salmon tartar! — 3 days ago