User #241,928 signed up 5/26/2012 and last accessed 8/15/2014

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  1. brooklynguy


    2,535 Tasting Notes

Member since May 2012

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  • 2012 Parés Baltà Penedès Calcari

    I first tasted this wine and kind of forgot about it. Tasting it a second time, it had been open for a few days and was outrageously mineral, saline and chalky, with a nose tending towards tropical fruits. Surprisingly weird, an object lesson in mineral wines, almost to a fault, but definitely a great value and an awesome wine with seafood.

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  • 2011 Domaine Philippe Tessier Cour-Cheverny

    This is a really superb wine, and kind of transforms my expectations of the oft-maligned Cour-Cheverny appellation. This wine has a sort of paradoxical quality, recalling at once the deep chalkiness and acidity of a northerly wine line Chablis along side the somewhat riper, olive oil texture of a good lieu-dit from Mersault. In fact, when I first tasted it blind, I would have placed it somewhere in Burgundy. The complexity of this wine was surprising, with a funky current of herbs like sage or tarragon, and a slightly oxidative vermouth-like quality, as well as more approachable and hedonistic flavors of orange flower and honeysuckle. I look forward to drinking this wine again, if I can find it. Superb.

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  • NV Domaine des Terres Dorées (Jean-Paul Brun) Beaujolais FRV 100 Rosé

    The only reason for my slightly 'low' rating of this wine is that it this wine is not about being big, long aging, or complex. It is about simplicity, playfulness, and food friendliness. This is a low-alcohol 'methode ancestral' sparkling rose. It is just slightly off dry, and its sweetness makes it a good candidate for a wine that can transition between savory and sweeter foods. It has prominent flavors from its lees, giving the bright fruit a custardy, creamy quality. Brun is just about the best producer in Beaujolais--practicing organic, old-style winemaking. Given that it is a step aside from classic Beaujolais reds, it nonetheless embodies all of its virtues: bright, floral fruit, gravely, volcanic mineral tones, and superb drinkability. As a sparkling, or petulant wine, it also gives off a creamy, custardy quality. Given the prominence of the red fruits in this wine, along with being unfiltered, this wine reads a little bit darker than 'rose', and I initially thought it was a sparkling red wine like Lambrusco--which is actually a good analogue, if you can get past bad associations with Lambrusco being overly sweet and spoofed. I poured this in the Wine Room at Bar Marco in Pittsburgh, paired with duck liver mousse and rhubarb. The pairing could not have been more perfect (it wasn't my idea, so I can't take any credit). The sweet, herbaceous fruit of the rhubarb paired with the earthiness of the liver made it a perfect compliment to this wine, and actually serves as a better tasting note for the wine than any of my other remarks.

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