| Wine Type | Vintage Name Variety Locale | Date Posted Score Helpful Comments More... |
|---|---|---|
| Red |
2003 Mastroberardino Taurasi RadiciTaurasi DOCG Aglianico more |
12/28/2012 - hennlund wrote: NRDrynk with capercaille - legs that had been cooked in wine. Powerful win that matches the tasty meat well, but I have been more impressed with previous vintages. |
| Red |
1999 Mastroberardino Taurasi Radici RiservaTaurasi DOCG Aglianico more |
2/14/2010 - hennlund Likes this wine: NRLovely, mature wine stuffed with soft dark fruits (plums, blackberries etc), leather, earth. Quite complex. Full mouth feel, mellow to begin with, but with significant tannins. Long, dry finish. Worked well with filet of duck. |
| Red - Sweet/Dessert |
2006 Acquabona Aleatico Elbamore |
1/20/2010 - hennlund wrote: NRBought on an impulse by the Mrs. Happily :-) Very dark red, intense and very complex aromas - I can pick out apricots, nuts, chocolate/mocca, blackberries, minerals.... Mouth filling structure, juicy and fresh with tickling acids. Long lasting, spicy finish with blackberries and blueberries. What a great surprise this was, this wine is a dessert in itself. |
| White |
2008 Quinta de Soalheiro Alvarinho SoalheiroVinho Verde more |
5/1/2010 - hennlund wrote: NRI put the nose to the glass and am reminded of Chablis: MInerals and wet stone, chalk, sea weed, but then there are also hints of citrus and apple and some tropical fruits. It's deeper that I might have expected. The palate, on the contrary, make me think more in the direction of dry Riesling, with an intense acid that tickles the glands and really makes them salivate. Just as I like it. But when the drops are swallowed, and you wait for the mineral finish of a dry Riesling, what blends in with the acids and lingers on in a long finish is a lovely peach element. So, it's something inbetween Chablis and Riesling, but it is neither - because it is Alvarinho! |
| Red |
2008 Roagna Barbera d'Asti Selezione Luca Roagnamore |
2/16/2010 - hennlund wrote: NREven if this is a "blend" that Luca Roagna has made of wines from other small producers, it has a typical Roagna fingerprint. For the time being, my favourite Barbera in this price class. Good amount of fresh, clean cherry fruit, excellent, quite full and juicy mouth feel with very good acids and quite long finish. Lovely wine for most meals. |
| Red |
2008 Massolino Barbera d'Alba Gisepmore |
6/2/2011 - hennlund wrote: NRExpensive, but a most impressive Barbera. The colour is dark and dense, and the nose is similarly dense and also very complex. It centers around a core of dark, sweet cherries, with notes of earth and leather, some spices and just a hint of vanilla. In the mouth it is full, but still elegant, and the taste gives what the nose promises with well balanced acids and moderate tannins. The finish is fresh and lasting. It was served with a filet of deer from the charcoal grill, which was a great match - the wine was a worthy companion for this elegant piece of meat. |
| Red |
2005 Poderi Aldo Conterno Barbera d'Alba Conca Tre Pilemore |
1/8/2011 - hennlund Does not like this wine: NRWhat a disappointment. The most expensive barbera I have bought to date, but it was nothing but oak, thin fruit and wood-dry finish. In the freezer now, awaiting conversion into sauce. |
| Red |
2007 Tenute Cisa Asinari dei Marchesi di Grésy Barbera d'Asti Monte Colombomore |
12/26/2012 - hennlund Likes this wine: NRAgain a very rich and almost voluptuous Barbera, with good complexity and structure. Drunk this time with a simple meal of pasta with truffle. |
| Red |
2007 Tenute Cisa Asinari dei Marchesi di Grésy Barbera d'Asti Monte Colombomore |
6/2/2012 - hennlund wrote: NRLovely, mature barbera. Dark, ripe berries on the nose with an obvious earthy component. Juicy on the palate with great fruit, good acids and well rounded finish. Drunk with grilled black grouse. Unusual, but great match! |
| Red |
2003 Cappellano AB NormalVino da Tavola Barbera more |
3/5/2009 - hennlund wrote: NRA "once off" Barbera, in spite of its Vino da Tavola classification. Amazing compared to any other Barbera I have tasted. Intense, strong deep nose, a hint of nuts, dark mature red berries, bitter almonds. Full body with a taste that delivers the promises the nose brings - soft and round and intense with well balanced acids. Very long, juicy and pleasing finish. |
| Red |
2003 Cappellano AB NormalVino da Tavola Barbera more |
3/28/2009 - hennlund wrote: NRThe second of these bottles, not as good as the one drunk a few weeks ago - lacked some of the mouthfilling, warm fruit of the prevoius one, and had a peculiar taste that reminded me about DMSO. It tasted almost like the previous bottle did on day two. Strange. Can the bottle have been slightly flawed? Too much sulfur? Still a pretty nice wine, though, and it directs the thoughts more in the direction of southern France than Italy. |
| Red |
2003 Cappellano AB NormalVino da Tavola Barbera more |
7/7/2009 - hennlund wrote: NRHave opened 6 of these before - one has been brilliant and five have been undrinkable. This one was like the first; a wonderful wine - warm, but obvious cherry and cherrystones, very "juicy", fresh taste with excellent acids and tannins. |
| Red |
2004 Cappellano Barbera d'Alba Gabuttimore |
3/21/2009 - hennlund wrote: NRWould describe the nose as dense and intense, ripe sweet red fruits but also some darker notes. Full quite complex body with prominent acids. A Barbera with punch and something to "chew on". The Missis found it a bit too much on the acidic side, I enjoyed it a lot but it might not be the most easy-drinking fire side Barbera at the moment. |
| Red |
2004 Roagna Barbera d'Albamore |
3/29/2010 - hennlund Likes this wine: NRSo deep and complex for a Barbera! It must be the most fascinating, and perhaps the best, Barbera d'Alba I've tasted. Nose is not opulent and overwehelming, it's rather withheld down there in the glass. But when you persuade it a little, you get some very complex and deep aromas of dark cherries, flowers, other dark fruits, old wood, some spice... Wonderful "grip" in the mouth, fresh yet delicate and quite full. Long finish. Enjoyed with a Bolognese-ish caserolle/pasta with lots of tomatoes in it, and the wine coped well with that. |
| Rosé - Sweet/Dessert |
2000 Domäne Müller Blauer Wildbacher Trockenbeerenauslese Ried Burgegg DeutschlandbergSüdsteiermark more |
5/16/2010 - hennlund Likes this wine: NRAmazingly high acid, amazing sweetnes to balance, amazingly concentrated, very complex - redcurrant, raisins, noble wood, honey. Great length. In short: an amazing wine! |
| Rosé - Sweet/Dessert |
2005 Franz Strohmeier Blauer Wildbacher Ganz a' Siassa Schilcher BeerenausleseWeststeiermark more |
5/9/2010 - hennlund Likes this wine: NRThis was something else! The Blauer Wildbacher grape usually produces dry Schilcher rosé wines, that are so filled with acids that some people consider them a useful aid for removing plaque! When you use this grape to make a sweet wine with over 140 g/L of sugar, you get an amazing wine. It's hard to make a detailed description of taste and aroma elements, there is layer upon layer of fresh red berries and fruits, dried sweet fruits, spices... It's the mouth feel that takes you, those amazing acids at play - being tamed by the sweetness of the wine. The experience sticks in the mouth for a long time. |
| Red |
1989 Couly-Dutheil Chinon Clos de l'OliveCabernet Franc more |
5/1/2011 - hennlund wrote: NRWonderful mature aromas. Earth, stable etc, C. Franc blacckurrant and pepper, some spices. Medium full in the mouth, it's still juicy and fruity. A touch more acid wouldn't go amiss. Soft and mellow to begin with, but in the end the tannins are surprisingly tough and cope well with a grilled piece of young beef. |
| Red |
2006 Couly-Dutheil Chinon Cuvée Crescendo Clos de l'EchoCabernet Franc more |
5/6/2012 - hennlund Likes this wine: NRClean, cool fruit on the nose, typical CF with blackcurrant, a hint of pepper and dark red berries, Lovely concentration. Fills the mouth well, taste is what the nose promises with some spices added. Tough tannins and long finish. A laster, I believe, must get more for the cellar. Drunk with filet of duck from the grill. Good match. |
| Red |
2009 Couly-Dutheil Chinon La Baronnie MadeleineCabernet Franc more |
1/18/2011 - hennlund wrote: NRNice Chinon, typical Cabernet Franc. Blackcurrant leaves and red pepper on the nose, and good concentration of fruit. Good mouth feel, in the beginning on the softer side, but it fills the mouth well, fruit is quite generous and the acidity is balanced. Elegant, but with quite a bit of bite and punch in the end. The '95 druk last summer should indicate some staying power. |
| Red |
1995 Couly-Dutheil Chinon La Baronnie MadeleineCabernet Franc more |
7/15/2010 - hennlund wrote: NR(On memory several weeks after tasting.) I would say typical Cab Franc elements of Blackcurrant, pepper, earth etc, but quite soft and mellow on the palate. Not very challenging tannins and acids, but enough to not making it sloppy. Enjoyed with roast of lamb saddle, which worked well. From magnum. |
| White - Sparkling |
2002 Dom Pérignon ChampagneChampagne Blend more |
7/24/2012 - hennlund wrote: NRFrist taste of champagne of this calibre. Light golden, slight mousse. Rather subtle nose, withheld but very delicate - bread and yesty notes, butter and honey and a dash of citrus. Lovely mouth feel, creamy stuff that tickles the palate, very complex. The tastes aren't overwhelming, but contains several layers and is well concentrated. |
| Rosé - Sparkling |
NV Taittinger Champagne Brut Prestige RoséChampagne Blend more |
12/31/2011 - hennlund wrote: NRLovely champagne with lots of fruit and great acids. Drunk with traditional Norwegian "cured trout (rakfisk)". An unorthodox combo, but this chapagne was an ideal match with this challenging food - much better that the traditional beer and aquavit. |
| White |
2008 Domaine Daniel Dampt et Fils Chablis 1er Cru VaillonsChardonnay more |
4/18/2011 - hennlund Likes this wine: NRCrystal clear, pure aromas of apple and lime, hint of butter and nuts, and a touch of sea weed. Nice mouth feel, long finish with good mouth watering acids. Drunk with white fish (cod) that had been cooked on the charcoal grill with a sauce of white wine and butter. Very nice all together. |
| White |
1996 Robert Ampeau & Fils MeursaultChardonnay more |
5/28/2011 - hennlund Likes this wine: NRFirst experience with a Mersault this mature. Deep golden colour, aromatic nose with classic butter and nuts, some fruit and honey. The maturity shows. Medium full body, elegant, medium, well balanced acids. Long finish. Excellent match with a grilled filet of monkfish served with butter/wine sauce and grilled asparagus. |
| White |
2003 Roagna Langhe SoleaLanghe DOC Chardonnay Blend, Chardonnay more |
11/29/2009 - hennlund wrote: NRFascinating wine, appr 75% Chardonnay and 25% Nebbiolo, green grapes skin macerated for two weeks, then Nebbiolo is pressed and added. First aroma is mainly very fruity Chardonnay, apple, pears, spices, honey. Palate is complex and following the nose, but with lovely, fascinating spicy additions. The finish is very long and aromatic and with a nice, bitter and somewhat tannic bite. Good match for a garlic stuffed chicken with a ratatouille-ish concoction of vegetables. |
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- Tasting notes: 188 notes on 149 wines
