Learn How To Easily Find Wines Of $50 Quality For $10 Or Less. Impress Friends With Your Expanded Wine Knowledge. Eliminate Your Dependence On Wine Salespeople. And Take The Hassle Out Of Buying Wine.
Earn $6.17 / Sale! %75 Commission! The Ultimate Resource For Anyone Who Wants To Learn How To Make Outstanding Wines & Spirits From Their Very Own Home!
Here is a really fantastic recommendation for those of you who may already enjoy Austrian whites, as this wine has the capacity to detonate or reignite even the faintest bystander?s interest in Grüner Veltliner. If you have had Grüner and did not think much of the variety, I highly recommend giving Hofer?s an honest chance.
The label on this favorite of mine, in the spicy-white category, reflects Austria?s recent experimental appellation system of DAC?s, standing for the Latin, Districtus Austrić Controllatus. Notwithstanding the seemingly imposing, archaic or superficially impressive appellation name (depends how you wish regard it), the crucial element to consider here is that Hofer?s wines are crafted seriously, so enjoying them turns out to be quite effortless. This Grüner sees time in stainless steel and is sourced from their Freiberg site in Weinviertel, one of Austria?s largest and most significant wine producing regions, in the northeast of the country. Should organic wines be of interest to you, Weingut Hofer belongs to Bio Ernte, a group whose producers operate on slightly different, some would argue higher, organic cultivation and production standards than even those dictated by say, the EU.
My notes: Pale, clear and golden. Clean nose with lovely stone fruit, spice, as well as mineral and floral elements. The palate is dry, with fresh, zesty lime acidity and slightly Riesling-like stone fruit, rocky minerality and spicy white pepper. These flavors, particularly the great peach/apricot flavors and white pepper, pervade the aftertaste.
Since day one, I’ve wanted a map of the wine regions of Spain and Portugal. Seems like a simple request, and if I couldn’t have one of Iberia, at least you would think that there would be one of Spain and another of Portugal. You would think. You would also be wrong, sort of. Announcement
Interestingly, there are no good maps of the peninsula we call Iberia, or at least as it relates to wine. Wines of Spain, the bureaucratic agency in charge of promoting Spanish wine, does have an outdated map, but you can’t get a copy of it. I had a prominent tour guide friend of mine once ask to buy a few copies to give to her clients, all of which were on wine tours, and she was told it was not possible. Hence, I’m not sure why they made it. We had to steal a few copies from a regional government’s office, and while we use them occasionally, in truth, they are worthless.
That said, Portugal is no better, and I have yet to find a map that accurately sums up the many nuances in a very confusing set of regional wine laws. And considering that there is little consensus among differing governmental maps, it is clear that one concise and accurate map was desperately in need to be created.
Enter the DeLong wine company, creator of such treasures as the Wine Varietal Table. Having encountered way too many inaccurate regional wine maps around the world, Steve decided to fix the problem by making his own map. Smart guy! The best part for us is that he asked us to help him out. Now, we can’t claim much in the way of contributions to this map, but we did make sure he included some important landmarks and we worked with him to make some editorial decisions on how to handle certain place names and regional identities. I asked him a few questions about how this map came about:
Why did you choose to start with Iberia?
We started with Iberia for three main reasons: 1. It’s the most dynamic (and constantly changing!) area in the wine world - but you already knew that! 2. There wasn’t a good map available (for France there are a few) 3. It’s a great looking land mass.
Which regions are next on your list?
We’re working on France and Germany right now, which will be available early next year. Then on to Italy, and finally, the New World!
What makes this map different from other wine region maps?
The one very simple thing that distinguishes these wine maps from others is that the wine regions don’t stop at the border. In reality, the wine regions reflect the regional differences that underlie the country borders. Catalunya and the Basque Country, which both overlap France and Spain, are just two examples.
Hence, this is just the start of a much bigger plan to cover the planet with quality wine resources - something that is SORELY needed! We hope that this first map is a resource that we can not only learn from, but can also use when reading about Catavino’s adventures throughout Spain and Portugal.
And best of all, if you click here and buy the Iberian wine map through the Catavino website, a small portion of the sale will come back to us - something we would appreciate! Also, if you are in Spain and want to see this in Spanish, please let us know. We are considering translating it into Spanish and Portuguese if we find enough interest. Also, if you have a wine shop and would like either English or Spanish versions of this map, just send us a note at map(at)Catavino(dot)net, and we’ll tell you about additional opportunities to buy larger quantities.
We’re very excited about this and feel VERY privileged to have Iberia be the first map of the series, a testament to the importance of this rich and exciting wine region. We hope that if Iberian Wine interests you at all, you’ll pick one up and let us know what you think.
Michel Rolland, the most influential enologist of the world : " 75 % of the Chilean wines is green "
The most important and polemic flying winemaker of the world does not agree with the commentary of the Chilean critics who say that the wines are falling down in a style "On I mature". In sole right, it conversed with "Revista del Campo" of his acid vision of the enology and of the specializing journalism.
So, when Brad Pitt and Jennifer Aniston split, he had to sell his Frank-Gehry designed wine cellar. But, he?s not moping around.
It's rumored that the movie star, who was adept at stomping people in Fight Club and Troy, could soon be stomping grapes, thereby putting him among the ranks of celebrities with their names on wine labels.
Pitt stayed in a village in the Piedmont (Italy that is) and visited 2 different wineries that were for sale.
Monica Tavella, spokeswoman for the Fontanafredda estate in Piedmont, told the newspaper that Pitt stayed there after the Winter Olympics and expressed interest in the art of winemaking and viticulture.
Holy Jesus. Brad Pitt and super exclusive cult Barolos?? Shhhh?. I need a moment to myself.
Okay, let's move on............
A Votre Sante
In France when you want to ?cheers? you say A Votre Sante which translates ?to your health.? Over the past 5 years we have heard a lot about compounds in red wine which are beneficial to your health, specifically resveratrol. Studies have shown that moderate consumption of red wine can reduce the likelihood of a heart attack. But check out the other things they are testing it for look at how good it actually is. Also, in the quote below MDWD refers to a moderate daily wine drinker. While our doctors and government don't recommend wine, British health officials routinely do. A growing mound of studies, reflecting sources such as the American Heart Association and The New England Journal of Medicine, confirms wine to be precisely the potent and nutritious medicine our ancestors assumed it was. Besides the magic in polyphenols, which you could get from grape juice, and in alcohol, which you could get from gin, wine adds up to more than the sum of its parts. In contrast with bingers and abstainers, as well as beer and spirits drinkers, moderate daily wine drinkers (MDWDs) are better-educated and earn more. Their higher cognitive skills propel them through the Alzheimer's years with a 50 percent lower risk of dementia, one reason they're half as likely to end up in nursing homes even though they live longer, succumbing to cardiovascular diseases at half the rate of abstainers and heavy drinkers. Since moderate daily wine raises "good" cholesterol and reduces inflammation and clotting, MDWDs recover better from heart attacks and surgery and have a lower risk of stroke. They also have a 30 percent lower rate of Type 2 diabetes. Both red and white wine pack powerful, cancer-fighting antioxidants. Incidence of endometrial cancer is 83 percent lower in female MDWDs. Wine with meals halves your risk of colorectal cancer. Wine even eases blood-vessel constriction in smokers, while its polyphenols alleviate certain lung diseases. MDWDs get fewer colds with lighter symptoms. Their bones are denser, and they have nicer teeth, due to wine compounds that zap gum-disease bacteria. But wouldn't all that alcohol play havoc with your liver and kidneys? Nope. In fact, MDWDs have 30 percent lower risk of kidney dysfunction, and liver disease decreases as wine consumption rises. MDWDs have narrower waists and half the obesity rate of bingers and abstainers. Mysteriously, adding wine to a diet appears to melt pounds. It could be antioxidants and flavanoids speeding the breakdown of fat. It couldn't hurt that red wine, at 1.37 grams per liter, provides 8.5 percent of recommended daily fiber. It might have to do with metabolism or pleasure centers, which might explain why wine also helps with anorexia.
Craziness. Not only are wine drinkers cooler, more educated, and more successful, we?re also tons healthier. Now, drink up!
English Lit, Geometry, and Vinology?
How cool is this? In Australia high school students can actually take a class to teach them how to make wine. The rules are that they cannot taste or drink wine at any point in time during the class, nor can they attend events where their wines are tasted out (bummer). But they actually get to go through the process from start to finish of making their own wine. Even cooler is that the school has now gotten their proper licenses so that they can sell and market the wine to the public. At my school the electives were art, French, and agriculture class.
Viticulture started at the school in 2000 with the planting of 450 vines on four old sand tennis courts, comprising 215 durif vines, 175 shiraz vines and 70 viognier vines. The course, designed for year 11 and 12 students, was developed by the Wine Industrial National Education Training and Advisory Council and is competency skills-based with students achieving an Australian Qualification Framework Certificate I in Food Processing (wine). Mr Adamson said students worked in the school vineyard and then did placements at local vineyards. Wine is stored in barrels at the school and bottled at Cofield?s. Mr Adamson said the proceeds from the sale of the wine would be used for further equipment for the course.
He said the course had plenty of success stories to day with graduates doing well in the field. One is former student, David Whyte, now assistant winemaker at Cofield?s. ?David is our technical adviser and I take samples to him for advice when we make our wine,? Mr Adamson said. ?Now he?s the teacher and I?m the student.?
Um, is it just me or do they look like something more than just "student and teacher"? Cool concept, gay picture.
I, for one, think that it is incredibly important and hip as hell to be teaching these kids a craft that they can take into the real world and be successful with. I wish they would do that more in American school systems. If there was such thing as a mini-homebrew kit for toddlers I know that my husband would have already bought one for my son. Hmmm? maybe we can just send him to school in Australia. Ha!
Anheuser Busch? new seasonal beers? The latest trend in beer drinking in America has been that drinkers are opting for hand crafted, more flavorful beers from micro-breweries. With that, Anheuser-Busch? market share has decreased so we knew it wouldn?t be long before they tried to up the ante.
Budweiser. Michelob. Natural Ice. Busch.
What do these beers all have in common? They are all brewed by Anheuser-Busch and are beers most craft beer drinkers would not think of imbibing unless there was absolutely nothing else available.
I?d go for water first. But Anheuser-Busch, at least on a small scale, is trying to change the minds of craft beer drinkers.
They have released Demon?s Hop Yard IPA, brewed in the company?s Portsmouth, N.H., brewery and only sold in New England on tap.
McGualey said, "These are just a fun way to let people take a peek inside what our company is doing. It?s all about consumers today. I think consumers are looking for products like these."
I don?t know about you guys but the tap handle alone is frightening. I can?t imagine what the beer is like. I mean on one hand I?m glad that they are paying attention enough to know they need to step up their game, but on the other hand, my opinion of their company is so innately flawed that I probably won?t even try their new seasonals. Oh, BTW the new seasonals are the Jack?s Pumpkin Spice Ale, the Winter?s Bourbon Cask Ale, the Spring Heat Spiced Wheat and the Beach Bum Blonde Ale. If any of you get to try them email me with info. I am super curious about them.
Today is hump day and I am on coast until I get outta here. My last day is tomorrow so as soon as I finish some filing I'm done!! I've got some web surfing to do do I'm out! Cheers!
I scraped myself up and out of Hong Kong to go grab the ferry to Macau. I later found out that helicopters are also available and a lot faster, although the boat trip wasn?t that bad, lasting only an hour. The ferries leave from Hong Kong every thirty minutes, twenty-four hours a day, and [...]
Merry Christmas to all! Today was supposed to be the final day of A Menu For Hope, our annual charity raffle, but it has really picked up some steam in the last few days so we're extending it through the end of the year! A number of new prizes in all regions have been added. So go find some fabulous prizes and bid on them:
We're hoping that the momentum we've seen recently (we quickly went from about $15k a couple of days ago to, at last count, $40k and change) will continue as we try to get somewhere close to the $90k we raised last year. It will be tough in this economic climate, but you folks have surprised us many times before with your generosity and your ability to help us spread the word.
There are still a ton of wine prizes that have only one or two raffle tickets purchased for them so far, meaning your $10 donation to the hungry children of Lesotho could easily get you something awesome. And don't forget that some people won some of the big, popular prizes last year with just a single ticket -- the winner of last year's Meadowood vacation (valued at around $3500) won with just a single raffle ticket.
Please spread the word, the holiday cheer, and the spirit of giving. And thank you so much for your support.
With the huge popularity gain for wine in the past five years, one could wonder if a recession in the wine industry is looming.
Much depends on factors in the grand scheme of things. The once-booming housing industry created much wealth for a lot of Americans, but a recent downturn in home sales has created a large-scale semi-panic in the mortgage and banking industry. The stock markets have been shaken by the idea that mortgage companies are virtually disappearing overnight. This has put into question the stability of the biggest banks, and what their exposure to these smaller (defunct) companies has been.
The wine industry is based much on excess wealth. Wine is seen by many, not as an essential, but as a luxury item that would be cut out of a budget if tough times arose. A recent look at distribution and retail inventory levels showed a large glut, sometimes in excess of 200 days worth of stock.
The ever-popular Pinot Noir seems to be immune to this kind of chatter, however. Spurned to new heights of acceptance by the movie Sideways, the "heartbreak grape" seems to be an indespensible red... a must for any cellar or pantry. The next couple of years will be crucial to the industry at the retail and restaurant level.
Tasting wines from the Finger Lakes isn't as easy as tasting wines from a more established region, say, the Rhône. The difficulty isn't because these cool-climate wines are more acidic, making them more difficult to taste than warm-climate wines that are riper, fleshier and more up front with their power.
Well it’s Wine Blogging Friday for me this month, but hopefully I can sneak into the summary. The theme for Wine Blogging Wednesday this month comes by way of Philly-based wine blogger Joe who goes by 1WineDude online. And it’s a complete departure from our basic formula of wine variety, region or something a bit quirky. In fact, he has challenged us to actually drink madeirized — or intentionally heated and/or oxidized — wines. This style of wine is found in Madeira, Australia?s Rutherglen Tokays and Sherry. But Joe was also mindful that these wines might not be available everywhere so he included all fortified wines including Porto for his “Baked Goods” theme.
I knew at some point there would be an occasion to write about Sherry, a wine I’ve had over the years but didn’t really get into until a visit in June of 2007 to El Puerto de Santa María in the so-called Sherry Triangle. As a guest of Osborne, I visited their winery and tasted Fino literally pulled from the solera. But the most surprising part of this visit was a dinner with only Sherry served. I knew the starter would be easy with a Fino or Amontillado and the dessert course would be matched with a sweet Sherry of some sort but the entree would be a challenge. That’s when I was introduced to Oloroso which was a revelation at the time. But the best wine that night was a sweet Sherry made from a very old solera and the Pedro Ximénez grape. I rated it a 99, the only wine I have ever rated that high.
But before I dig my notes out for that wine let me flash forward to this week when I was looking for a Sherry to review for this tasting. As someone now a bit more educated about Sherry, I know that Fino is best consumed before 6 months from it’s bottling date. Most every Sherry producer has some sort of bottling code that indicates the day and year of bottling. Many times these are cryptic with Roman numerals used for the year but Osborne uses a more understandable code. So while I am continually disappointed in the stores here in the Twin Cities where Fino is “fresh” at 9-10 months past bottling, I was surprised to see a bottle of Osborne Pedro Ximénez “1827″ on the shelf with a bottling date of June 23, 2007… just 5 days before my visit to the winery.
For those not familiar with how Sherry is produced, a quick aside before my tasting notes. The production of Sherry is very old, in it’s current form since the the Moors ruled Spain some 1,200 years ago. Some, according to this piece in Wikipedia, track this style of wine back to the city of Shiraz in modern day Iran, literally the cradle of viticulture in antiquity. The production of Sherry starts with grapes grown in very chalky soils around Jerez, Spain from Palomino or Pedro Ximenez. In the latter case, the grapes are dried for two days before pressing and fermentation begins to concentrate their sugars. After primary fermentation, the wine is fortified with brandy to levels of alcohol determined by the style of the final wine. Fino or Amontillado are fortified to 15 degrees alcohol so that flor yeast can survive to complete the wine. Oloroso is fortified to 17-18 degrees alcohol to prevent the growth of flor and the wine is primarily shaped by oxidation in the solera.
The solera is a system of large barrels between 3 and 9 in number usually stacked in a pyramid shape. This allows for the young wine to be introduced at the top of the solera to fill the lower barrels where the finished wine is drawn for bottling. Sherry is aged in barrel for a minimum of three years but this time in barrel is much longer for more highly prized and rare Sherries. Through reduction and oxidation the resulting wine gains complexity and since all the barrels are neutral, no aromas or flavors from the oak. This is a truly unique and old school style of wine that I hope more wine lovers will try.
Tasting Notes: Bodegas Osborne, Pedro Ximenez “1827″ Sherry ($21) - Mahogany in color with powerful aromas of fig, molasses, espresso, hazelnuts and some heat from the alcohol. Rich and sweet in the mouth with fig, maple syrup, cocoa and caramel flavors finishing very long with enough acidity that balances the luscious sweetness. Decadent, delicious and an excellent value at around $20 a bottle. Also very nice poured over vanilla ice cream as it’s own dessert.
17% ABV Screwtop closure Rating: 4 out of 5 stars
Bodegas Osborne, Pedro Ximenez “Viejo” Sherry ($100/sample tasted at the winery) - Almost black in color with very complex aromas of fig, dates, espresso, dark chocolate, molasses and a hint of baked orange. In the mouth, very rich and layered fig, caramel, baked orange, spice and nut flavors mingle with quite a bit of sweetness that is balanced by acidity. This wine has a finish that seems to go on forever. One of the most extraordinary tastings of my life and as close to a perfect wine I have ever encountered. Buy it, if you can afford it.
16% ABV Natural cork closure Rating: 5 out of 5 stars
Thanks to Joe, the 1WineDude, for getting me back into this style of wine. I’m going to continue to explore Sherry both here and on my podcast… and might even post those recordings made in Spain some 17 months ago.
It would be hard to guess that this came from the same vineyard as the recent Faiveley Santenots. The Faiveley was more butch, and perhaps longer - an ‘hommage’ to the style of Lafon - but the width and complexity of fruit here seems more ‘Volnay’ though the oak needs to fade a little more. [...]
It's time to talk turkey again--and what wine goes with it. (image from Carolina Morning)
Every year, new visitors come to this site in search of a delicious, affordable, and available bottle of wine to pair with their holiday meal. Old friends visit, too, sometimes to suggest their own picks for the year and sometimes to take issue with something I've picked. It doesn't matter why you're here--I'm glad to see you, and hope that what follows will be helpful to you as you plan for the big dinner.
If you are looking for general advice on Thanksgiving wine and hospitality, I'd encourage you to check out this article I wrote a few years ago on issues facing the host/hostess and the guests. If you are wondering what to drink with your meal, and with leftovers, you're in the right place. Here are my picks for 2008--all of which offer great taste and great value in an easy-to-find package. Clicking on the wine's name will take you to the winery's site where you can find more information about the wine and its makers. Many of the wines I picked this year are made with organic grapes, are farmed with sustainability in mind, and/or are made by families with great stories of how they got in the business of grape-growing and wine-making. Clicking on the range of prices will take you to a list of retailers who stock the wine. Maybe one will be near you.
Sparkling Wines What's a holiday dinner without some bubbles? These two picks are great for toasts, appetizers, brunch the morning after, or drinking with the main meal. Sparkling wine has great acidity, which means it pairs with most foods and there's no doubt that sparklers are festive. NV Roederer Estate Brut ($15-$20). For my money, this is the best value around in domestic sparkling wine. Expect tiny bubbles, aromas of brioche and Meyer lemon, and flavors of apples, toast, and nuts. Just as good with food as without.
NV Domaine Allimant-Laugner Cremant d'Alsace Rose ($16-$19). If you're looking for a pink sparkler, try this one. It' made with 100% Pinot Noir and has knockout fresh strawberry aromas with light berry, mineral, and citrus flavors. Like the Roederer Brut, this wine is as good with food as it is without.
Rosé Wines Rosé wines are perfect for turkey and all the side-dishes that make us groan afterwards. If you feel that rosé wines are too "casual" for a fancy dinner, don't forget the leftovers. Wouldn't a cool rosé be perfect on Saturday with your turkey sandwich? These rosé winesare dry, not sweet, and very refreshing. 2007 Fort Ross Pinot Noir Rosé($12-$16). Fort Ross makes some of the best Pinot Noir out there, and this is the rosé version of their wine. It's a beautiful color, with raspberry and strawberry aromas and flavors and a delicious stony note that keeps it complex and interesting. 2006 Jeriko Estate Rosé ($9-$13). This is a round and full rosé, with aromas and flavors of strawberries and minerals. If you don't like watermelon notes in your wine, you'll like this. Made with organic grapes.
White Wines I'm a fan of white wines for Thanksgiving. I like their freshness, and the way that they pair so beautifully with stuffing, gravy, turkey, cranberries, Waldorf salad--you name it, these whites will go with it. They're versatile and flavorful, but won't overwhelm the food. 2006 Brooks Riesling ($14-$19). This is not a sweet wine. It's dry in style, with aromas of lime, apple, Meyer lemon, petrol, and stone. You will taste lime, slate, currants, and a touch of honey which makes it ideal if you are serving smoked turkey or a turkey made with lots of spices. Exceptionally complex for the price. 2006 Adelsheim Pinot Gris ($14-$20). Delicious aromas of peach, honey, and a kiss of caramelized sugar, but there's lots of bright acidity to keep the peach and apple flavors in balance. This aromatic wine would be perfect if you are serving sausage stuffing, and while it may give a sweet impression it finishes dry. 2006 Mauritson Sauvignon Blanc ($13-$17). One of the best domestic Sauvignon Blancs I've had in a long time, made with no oak and no assertive aromas or flavors. Warm melon, Meyer lemon, and clementine aromas and flavors accompany fresh, grassy notes. 2007 Clif Bar Family Winery The Climber White ($13-$15). This white blend has a core of Sauvignon Blanc with the addition of Pinot Blanc (12%), Chenin Blanc (4%) and Muscat (3%). The result is a wine with good acidity but an impression of softness. Aromas of pink grapefruit and nectarine, and flavors of Meyer lemon, nectarine, and peach. 2007 Cupcake Vineyards Chardonnay ($11-$13; also available in CostPlus World Markets). A new label to me, this wine had clean and fresh apple and citrus aromas and flavors. There is a lovely creaminess to this wine, and a touch of mild oakiness. Very much like a white wine from Burgundy at a fraction of the price.
Red Wines There are a lot of people out there recommending Zinfandel for Thanksgiving. Unless you are very, very careful you may overwhelm your food with a jammy, high-alcohol wine. That's true for many other red wines, too. If you are serving turkey and lots of different sweet and savory dishes, red wines may not be your best bet. However, the ones below will not overwhelm your food--and the flavors may be just right for you if you like dark meat, or are serving something smoked or (gasp!) not serving turkey at all.
2006 Domaine du Vissoux/Pierre-Marie Chermette Vieilles Vignes Cuvee Traditionelle ($12-$16). Gamay is a low-alcohol, high-acid grape that produces fresh, zesty reds. You will smell cherries, berries and some chalk in this wine, and the flavors are pure, juicy Bing cherry with an earthy undertow and some mineral notes. 2006 MacMurray Ranch Pinot Noir Sonoma Coast ($12-$27) A great bargain in Pinot Noirs, this wine has high-toned cherry and raspberry fruit aromas, with a touch of allspice. There are flavors of cherry, raspberry, allspice, and fresh-baked cobbler with a terrific, silky texture.
2004 Quivira Zinfandel Dry Creek Valley ($18-$20). If you must, this is the Zinfandel to get. With aromas of black cherry, allspice, and cedar, and flavors of cherry, baker's chocolate, and pepper it has beautiful acidity and is very food friendly. This Zin feels and tastes more old fashioned and restrained--just the way I like them. The 2005 is also in the market, and while I haven't tasted it, ordinary drinkers on CellarTracker! seem to give it thumbs up, too. 2004 Bodegas Montecillo Rioja Crianza ($7-$12). If you think I'm nuts to suggest Tempranillo with turkey--trust me. I'm not. This is one of the great bargain reds, from Osborne's Bodegas Montecillo. There are aromas of roasted herbs and spicy berries, and nice, high-toned red fruit. Beautiful acidity and some dusty tannins make for a long, juicy aftertaste.
Whatever you serve on Thanksgiving, remember to relax and enjoy your friends and family. That's what the holiday is really all about!
Disclosure: The Adelsheim, MacMurray Ranch, and Clif Bar Family Winery bottlings were samples; I tasted both the Cupcake and Osborne wines at tastings. All other bottles were purchased by me over the last eleven months in a variety of brick-and-mortar and online stores.
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.
Based at the foot of the Dentelles de Montmirail , its vines rising up the south west facing slopes, the Domaine des Bosquets encompasses 26 hectares at the heart of the appellation of Gigondas. This is one of the wines produced by the Brechet family
Score: 9/10 Price: ?18 Retailer: Somewhere in Marseille
Tecnorati
I knew at some point there would be an occasion to write about Sherry, a wine I’ve had over the years but didn’t really get into until a visit in June of 2007 to El Puerto de Santa María in the so-called Sherry Triangle. As a guest of 
A big, full-bodied, expansively-flavored, traditionally made Gigondas is a blend of 60% Grenache, 20% Syrah, 10% Cinsault, and 10% Mourvedre. Abundant herbes of Provence, heady, peppery notes are accompanied by sweet kirsch liqueur, plum, and fig characteristics. Dense, medium-bodied, and ripe. Nice, pure, plum-cherry finish.