Italy
Verdi Raspberry Sparkletini Spumanti: Nice, on the sweeter side, definately tastes like raspberries. I think we even put fresh raspberries in the wine too. It was definitely decent for the price. Considering all the ingredients in it I'm not sure I'd considering it "wine"...it was almost more of a sparkline wine cooler, minus the obnoxious sweetness of those, but I'd recommend it considering it's category.
Di Majo Norante Sangiovese 2005: (87) Overall pretty nice, peppery, classic sangiovese. Not bad for the price point ($8.99) but if you go a few dollars higher you can find some chiantis and sangioveses that are much better, I think.
Voga Pinot Grigio 2006: (88) A pretty nice wine, very crisp, but with some nice apple, orange rind, and floral notes on the nose. A little grassy, which is typical of italian pinot's but done in a good way. Overall it felt almost like it had a little too much crispness, and for that I'm rating it a little lower. I would definitely recommend this though, it is a nice balance between old-world and new world.
California
Mirassou Pinot Noir 2006: (90) Really, really great pinot noir from California. It lacks the obnoxious fruit characteristic of many california wines these days. There is almost a buttery kind of component, some nice fruit, and very, very smooth. It reminds me as an almost-as-good version of the Acacia Pinot Noir. It is a little on the more full bodied side and can go with a range of foods, including hamburgers.
Chandon Riche Sparkling Wine: (88) This is a pass for the price point. at $19.99 it is just not worth it. There are plenty of other sparkling wines and champagnes in the $10-15 dollar price point that I would buy hands down over this sparkling. Luckily, I didn't pay for it, it was a gift. However it was a bit dissapointing because I saved it for my birthday and it really wasn't that great. There was a kind of funny aftertaste and other than that not very memorable.
New York
Duck Walk Vineyards Blueberry Port 2005: (90) A gem of New York State. I used this in the blueberry steak sauce as well. Really nice, definitely tastes like blueberries, and lacks the sometimes overpowering "liqueur" kind of flavor on the back end. Really smooth, I can see this being used in a lot of recipes or for desserts, or just being drank alone, as well as added to champagnes for a unique kind of "kir".
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment