All three wines are unoaked and … yes… simple. At least in their presentation and pricing. But here is the interesting part. You can’t treat them as “simple wines”. Despite being unoaked, all three wines improved on the next day. And the next day. And even the next day. Truth ...
Mouth: starts dry and plankish, with quite some sawdust, flour, tea, cardboard and just a little corn syrup in the background… Little sweetness and a thin body, the whole becoming grassier over time. Not as horrible as it sounds but it’s too dry and grassy for me. Finish: short,...
Mouth (neat): some kind of soapy lemon and lime, but that soapiness kind of works in this context, that's hard to explain. Maybe also a little cologny. With water: typical. Lemons, malt and 'plastic'. Very unusual but kind of works. Finish: medium length. More lemon and wax/...
In addition to good wine, this was also a very special bottle – a magnum with the metal imprinted label. The second sparkling wine was even more unusual – Abrau-Durso Semi-Dry –a sparkling wine from Russia, made by the reincarnated famous producer of sparkling wines for the Russian Tzar...
Roast until cauliflower is tender and deeply browned on both sides, about 17 minutes total, flipping cauliflower with a thin metal spatula halfway through roasting. Insert a sharp knife into the stem of the cauliflower to test. Do not over bake. 2. While cauliflower roasts, combine in a ...
Joe: The mouth is full of tobacco Joe: Licorice tannins, but not sweet Becky: Jammy Joe: It’s easy drinking for a cab. If it could be full bodied and easy at the same time – it is. 89 Points fromCellarTracker: Ripe fruit, black currant, kinda not descriptive, but juicy and jamm...
COOK’S NOTE:To check if the scallops are done, simply insert a thin metal cake tester into the center and leave it there for 10 seconds. Remove and place the metal against the skin beneath your lower lip. If the tester feels warm, the scallop is done. ...
Stonyfell 'Metala' Vintage Port 1971, Langhorne Creek, Australia A fascinating chance to try this venerable old wine. It's a blend of Shiraz and Cabernet Sauvignon, matured in 500 gallon oak casks for 2 years and then bottled in May 1973. In the region of 4000 bottles were made. ...
Then, transfer the sauce to a mixing bowl and stir in the grated cheese and olive oil. Season with salt and pepper to taste. (To make with a mortar and pestle, view recipe notes here). Bring a large pot of water to a rolling boil. Meanwhile, transfer the pesto to a saucepan or ...
although it also shows some Nebbiolo like firm fine tannins, and alcohol warmth. There’s also a pleasing pepperiness too, not unlike a fine Grenache. In short, this is a persistent and lively red with a core of delicious sweet berry fruit and a pleasantly, dry, mouth-watering finish. (...