So, like, what is this stuff, anyway?
I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes with you via twitter (limited to 140 characters). They are meant to be quirky, fun, and easily-digestible reviews of currently available wines. Below is a wrap-up of those twitter wine reviews from the past week (click here for the skinny on how to read them), along with links to help you find these wines, so that you can try them for yourself. Cheers!
The first bottle, pictured here, was corked, the second was thankfully free of fault.
Nutty, seemingly oxidised nose, it's clean (bottle 2 at least) with a suggestion of aldehyde and glue to offset the pollen and slate. A nice counterpoint to the overly sweet local chardonnay I've been sipping over the Summer break. Super acidity, it's long and convincing; narrow and fast with a shake of baking spices on the tongue and thankfully no sweetness - only flesh and mineral. Yes.
A super nose, hard to place though. . . pine needles, a moment of sharpness; but mostly warmth, baking spice - cinnamon in particular. Good shape, raisins but a corset of acid, grainy, bold and beautiful length.
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“The Wine Mosaic project is a non-profit organisation that is championing vinodiversity by protecting and promoting original grape varieties of the Mediterranean.”
With around 30 grape verities accounting for 70% of the worlds wine production the Wine Moasic groups aim it to preserve original varieties by increasing the production of quality wines made from them and to raise ...
Late summer and the urge to have something seasonally inappropriate.
The original recipe can be found here. It's fairly plain and so it's impossible not to tinker and adjust.
750g of chuck steak roughly cubed and dusted in spice (crushed black pepper, 5 juniper berries and a sprinkle of star anise), salt and white flour. Browed in batches (olive oil, large pan, don't burn) till very well coloured - at least 5 minutes per batch. Remove and set aside and then add the liquids and condiments and bring to a simmer
Liquids - 2 tablespoons of red wine vinegar, 1.5 cups of red wine, 1L of beef stock.
Condiments - 1 tablespoon of tomato paste, 1 tablespoon of Worcestershire sauce, 2 bay leaves.
Return the meat, cover and simmer at a low heat for 90 minutes.
Add the vegetables - 6 carrots cut into bites, 1.5 onions roughly ...
I love a good Brut Nature but sometimes they can be screech bombs and just brutal. Almost as bad as The NV Caillez-Lamaire Leclats Brut Nature for as little as $34.99 on a 4-pack is just a eerily beautiful and amazingly delicious wine that grabs your attention. It's complex and so dry that I would only drink it as an aperitif or with fresh oysters. Maybe some caviar. It is insanely delicate, yet penetratingly deep. It is 50% barrel fermented and 50% barrel maturation, so despite its skeletal brut nature quality, it has heft and weight to it. But not like something that has sugar. The nose is like Mosel meets Damery with its stony skeletal quality. Airy minerals abound. Touch of confectionary notes. Even a hint of caramel. Red fruits as well. It's so nuanced and deep and smelling you would never think this is Brut ...
Prep time: 10 minutes
Cook Time: 30 minutes Ingredients 4 sweet Italian ...
HEALDSBURG, CA - JULY 14: Alexander Valley hillside vineyards of Cabernet Sauvignon ripen under the warm afternoon sun, near Healdsburg, California. Alexander Valley is much less well-known than Napa Valley which sits only a few miles east, but it produces extremely high quality red wines. INSTRUCTIONS:
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