pigdaddy

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• curtr says:

  10/6/2021 2:25:00 PM - I appreciate that you mention the food you serve with the wine. I find myself exploring the boundaries of food/wine pairings. I enjoy Bordeaux, Italian(Brunello di Montalcino, Chianti, Barolo & Barbaresco), Rioja and Washington reds. I am patient and age my wines in the cellar until they are properly developed.

• Tim Heaton says:

  7/10/2016 9:10:00 PM - I look forward to your email. Not a night that goes by that I am not thinking and or talking about Sicilia. In Indianapolis tonight, summer road trip : 86 Mouton, 02 Sassacaia, 01 Boillot Batard Monty, etc. An embarrassment of riches. Feel free to call (preferably) 7208916630. Ciao amico mio

• Harley1199 says:

  1/9/2014 12:37:00 AM - So nice and helpful information for the next time I cross NC...as I did two years ago. Enjoy those tapas and Pinchos Good vibes... Cheers!

• Tim Heaton says:

  10/20/2013 8:15:00 AM - Ciao pigdadday, you can email me at winestrategies @ gmail.com, I'll send you as concise (and easy) a method as I know of to enter NEW wines (i.e. not in database). Umbria? Sono geloso. Buon viaggio, respirare profondamente! ciao amico mio,

• Tim Heaton says:

  8/24/2013 7:34:00 AM - Now there's a coincidence, I nearly opened the Janass VV tonight myself. I organized a blind tasting, rules were/are: (1) $50 bottle, (1) $100 bottle. Trying to see if we can, blindly, determine which are which. I opened a 2004 Pintia for the lesser-priced entry, and a 100 point (cough, sputter) 2006 Tenuta Nuova BdM. The leg of lamb has been marinating since last night. I hope your Janasse experience is better than my previous one.