The Thorn Clarke family has been grape growers in from the Barossa Valley for 6 generations. Unlike the 2003 vintage which employed shiraz, this is a true Bordeaux blend of Cabernet Sauvignon, Cabernet Franc, Merlot and Petite Verdot. On the nose, sweet cassis (Ribena), vibrant red, (and subtle blue and black fruit), sweet spicy wood, cream, dry orange peel and cola bottle chewy gum. Upon tasting, the sweet fruits popped out followed with espresso coffee, spicy wood, liquorice, vanilla fudge with more lemon cola, chocolate and bay leaf. A full body wine that has balanced acidity, good structure and complexity. The tannin is sweet, soft and fine but the wine is more backward than 2003 (perhaps no shiraz?)- more 'attack' in the mid-palate than being upfront. A new world fruit driven full bodied true Bordeaux blend. The finish is long, warming, satisfying and penetrating. Rating (92-94+ points). Tasted 24 November 2006 by Michael Lam of the Beverage Review.
Wine Tasting Clip of Alex Gambal Bourgogne Chardonnay 2004, from the Virtual Wine Tasting Event, 'Christmas in London' held on 02 Dec 2006.WINE: Alex Gambal Bourgogne Chardonnay 2004VINTAGE: 2004PRODUCER: Maison Alex GambalGRAPES: ChardonnayREGION: BurgundyCOUNTRY: FranceONE WORD: TastyTASTING: Top quality White Burgundy at a level normally associated with "Village" level wines - great fruit, balance and length. Serious wine from this exciting "micro negociant".FOOD MATCH: Warm blinis with smoked wild Scottish salmon with horseradish crème fraiche and caviar.
I tasted both the 2002 and 2003 T & C Shotfire Quartage (Reference Episode 6 & 9) before with you so I decided to taste the shiraz here. This wine was big and complex and I needed some time to air the wine to wake it up. Like the Quartage, this upfront Aussie new world wine came with cassis, black plum liqueur, cola, dry violet and a herbal eucalyptus nose. The wine was dense but the tannin was surprisingly round. More of the above with Maynard black wine gum, black licorice and secondary tastes such as spice, dark chocolate and dark soya sauce followed. I thought the Quartage I tasted was more complex but less brute but this is hot climate Aussie style so it is! I suggest further aging needed. (Rating 90-92 points) by Michael Lam of the Beverage Review.
Wine tasting at the Puck Building at Lafayette Street, New York.The best Italian wines awarded "3 bicchieri" from the magazine Gambero Rosso.See more pictures and make new connections on www.stefanosnetwork.com - a network connecting thousands of individuals and businesses.Browse New York exclusive events on CALENDAR, write on the FORUM and read and post classifieds about rents, jobs and other opportunities.IT IS ALL FREE! Check it out onwww.stefanosnetwork.com
Chateau Martinens is from the famous commune of Margaux in Bordeaux. It belongs to the Cru Bourgeois class. This wine comes from the 'legendary' 2000 vintage of which outstanding wines were produced from both the left bank and right bank. The wine when poured already gave a garnet colour with a hint of brick. The nose was typical of a more simple Bordeaux wine which has red fruits, red currants, tabacco and with some earthiness and woodiness. This medium body wine was slightly more diluted than what I expected of which politically correct writers / die hard Bordeaux drinkers would call it elegant or even feminine! The fruit level was low but the acidity was high in comparison. The mouth feel was a little thin with some soil and damp earth in the background. The tannin present was also a little coarse so coupling with the acidity gave the wine some astringency. The wine when released had such a hype because Wine Spectator awarded it a whooping 91 points. I failed once again to understand why? Although it does have some structure and sourly red fruit, it just doesn't have the depth and complexity. The finish is medium. Drink it up now. (Rating 86-88 points) by Michael Lam of the Beverage Review.
An introduction to Winetutoring.com. Wine Tutoring is a resource for most things wine. Created to facilitate beginning and novice wine enthusiasts. Our online classes are live and joining our site for FREE will also provide access to your own online wine cellar and wine tasting room as well as a home room with information about upcoming classes.
The Chambers Rosewood vineyards specialises in making Aussie 'stickies'. Here I am tasting the Chambers Rosewood Non-Vintage Muscat. This dessert style wine comes in a 375 ml bottle that only cost about $23 a pop but pack with 19% alcohol. The colour is deep amber with a pinkish tint. Dry lychee, dry longanberry (Dragon Eye), raisins (dry red grapes) shouted loud from the tasting glass "Please come and taste me!" The alcohol really showed in the leg of my tasting glass -- full syrupy body. The wine revealed, again, more dry lychee juice / lychee nut, lychee red tea and dry Dragon Eye fruit with European marmalade and caramel toffee. Interestingly, if you subtract the sweetness, you also get cognac brandy in the background. This complex wine has won my heart and will further develop more complexity for sure. What it lacks is some acidity and citrus fruit vibrancy but why should I be so harsh?! The finish is good with slight hotness from the alcohol. (Rating 91-93 points) Michael Lam of the Beverage Review
This brief course does not make you a professional sommelier, but gives you the elements of wines classification, tasting and coupling.During each lesson five different wines will be tasted: two white, two red and a dessert one. Every wine will be coupled with suitable dishes.
Wine Tasting Clip of Porcupine Ridge Cabernet Sauvignon 2005, from the Virtual Wine Tasting Event, 'Christmas in London' held on 02 Dec 2006.WINE: Porcupine Ridge Cabernet Sauvignon 2005VINTAGE: 2005PRODUCER: BoekenhoutskloofGRAPES: Cabernet SauvignonREGION: FranschhoekCOUNTRY: South AfricaONE WORD: IntenseTASTING: Focused, with textbook varietal flavors of black currant and tobacco, followed by a smooth, smoky finish.FOOD MATCH: Main Course Option 1 - Roast Turkey with crackling pork belly, roast root vegetables, chestnut stuffing, bread sauce and steamed seasonal greens.
My buddy Mike and I went to Budapest for 5 days to see The Hungarian Grand Prix and visit a few friends. Our trip took us to a wine growing region called Eger.
