…Champagne, comes one of my all-time favorite Champagnes. This 100% Pinot-Noir sparkler is just the wine to transform your turkey and trimmings into to a true feast. The nose offers a medley of berries and baked puff pastry, and the palate is full and round, with ample fruit supported by balanced acidity. Here is a wine that promises to complement the richer savory flavors of Thanksgiving while flattering the delicate white turkey meat. The finish is very dry and long, with berry and mineral …
…of multiple releases of the same wine: Some RD 95 was disgorged in, say 2006, but this particular batch was disgorged in late 2007. Enigma variations on them? Who can say? What we can say its that this is an incomparable expression of a rich Pinot Noir- dominated , oak fermented Champagne, its savoury complexity harmoniously integrated with its low (3gr) residual sugar.
Bay of Fires have wowed judges at this year's Decanter World of Wine Awards ( DWWA) held in London taking out the prestigious regional trophy of Best Australian Pinot Noir over £15 for the 2011 Bay of Fires Pinot Noir. In addition to the trophy, Hardys, Leasingham, Brookland Valley, Reynella, Tinara and House of Arras took home five gold, six silver and 12 bronze medals.
…general were bigger, bolder, more in your face. It was in fact a lovely wine. A nice medium bodied pinot Noir with color, extraction, and flavor. With all that is was also restrained. This is not a monster California cab. It was more refined in the Burgundian sense. But is was flavorful and confident in its statement.
…alone, while the Dijon clones are classically blended. Pommard gives Pinot NOir powerful fruit notes, spicebox and a rich body. In the 2009 Prince Hill Pommard Clone , the oldest vines on the property are used. The bright classic cherry flavors were obvious, with earth hiding underneath. I loved this wine, with the bright acid and root beer notes, and a touch of herbal notes. I really enjoyed this single clone, however, I found it lacking in some interest with just the Pommard…
…Pinot Noir, they decided to make the wine, and then experiment and see what distillation would do to theira one-time bottling of Dehlinger-Germain Robin Brandy. Fun!
There will be a test on this later... We tasted the upcomingvintage from barrel, and we were delighted by it! It went through 100% malolactic fermentation, and has an apple, butter, pretty citrus, almost botrytised nose. Gorgeous! Try the 2009 Dehlinger Chardonnay …
Founded in the late 19th Century this family owned and run Champagne House is set in a Belle Epoque residence in the Premier Cru village of Chigny-les-Roses. This wine is made up of 45% Pinot Noir, 45% Pinot Meunier and just 10 % Chardonnay. It delivers a wine with clean acidity and well balanced white stone fruit before a toast like finish.
…Oregon's Willamette Valley is one of the few perfect places on earth to grow pinot Noir and chardonnay. One thing I know for sure is that if you have a cabernet vineyard next to a pinot vineyard, one or both of them are in the wrong place.
So although we had been in the Napa Valley for two decades when we decided to make pinot noir we knew we had to look somewhere other than our home. After all, it is more important where the vine puts down roots than were we had put down our roots. …
Domaine Coudoulet is a family-owned business in the foothills of the Montagne Noir, just east of Carcassone in the d'Oc. The notoriously difficult Pinot Noir has been coaxed into a marvellous expression of all its many virtues, with a lively nose of wild strawberry, raspberry and a whiff of forest floor. It is a marvellous accompaniment for an ensemble of charcuterie or roasted lamb.
: "Sideways" became a hit in theaters
: Pomegranate Martini- POM Wonderful
: Fantasy Infusion
: Old Fashion/Manhattan
2) Want something new for the holidays? The Ashmont Grill , located in , offers a special cocktail recipe for the holidays: . This recipe will make enough for a party, which makes it very …