Barreling Through Barolo - NYTimes.com
2007 Barolo Cannubbio, Francesco Rinaldi & Figli. The most traditional wine of any of these selections. Intense and long, with a very expressive nose.
Sunday, October 30, 2011
In Piedmont, Seasons of Truffles and Barolo - NYTimes.com
In Piedmont, Seasons of Truffles and Barolo - NYTimes.com
“Restaurants tell me that when you have one bottle of traditional Barolo on the table, and one bottle of modern, the traditional bottle is empty first,” said Paola Rinaldi, who runs Francesco Rinaldi & Figli, a producer that stuck with older methods as others veered off in new directions. “Fifteen years ago it was harder to sell these wines, but at the moment, people are looking for something that is distinctive and different.”
Red to Brown Wine Review: 2009 Pattes Loup Chablis 1er Cru Montmains
Red to Brown Wine Review: 2009 Pattes Loup Chablis 1er Cru Montmains
2009 Pattes Loup Chablis 1er Cru Montmains
Pattes Loup, which was only established in 2005, is getting a lot of positive press in the world of Chablis, with Antonio Galloni having this to say this about the winery – “Simply put, these are some of the most groundbreaking, intensely captivating wines being made in Chablis today”.
Montmains is a south-east facing Premier Cru site in Chablis. The soils are composed of light, sandy topsoil with the Kimmeridgian (limestone-rich) subsoil that defines Chablis more generally. Apparently this Premier Cru also has a unique micro-climate, though as much as this unique microclimate is referenced with Montmains I’m yet to read anything that discusses what this micro-climate is or what impact it has on Chablis from this site. Any thoughts or comments on this point would be appreciated.
It’s a slightly fuller, richer Chablis than I might have expected, though this is probably a product of the 09 vintage. The thing that stands out however, is the wine's length. From go to woe, it never wavers, and has fantastic persistence. Lovely flavours of lime and peach are matched with some spice and floral notes, and all underpinned by that classic chalky minerality which is typical of Chablis. The balance and length suggests that this will age nicely, but the richness of flavour makes it’s pretty approachable now as well. Very nice wine. 4 stars.
2009 Pattes Loup Chablis 1er Cru Montmains
Pattes Loup, which was only established in 2005, is getting a lot of positive press in the world of Chablis, with Antonio Galloni having this to say this about the winery – “Simply put, these are some of the most groundbreaking, intensely captivating wines being made in Chablis today”.
Montmains is a south-east facing Premier Cru site in Chablis. The soils are composed of light, sandy topsoil with the Kimmeridgian (limestone-rich) subsoil that defines Chablis more generally. Apparently this Premier Cru also has a unique micro-climate, though as much as this unique microclimate is referenced with Montmains I’m yet to read anything that discusses what this micro-climate is or what impact it has on Chablis from this site. Any thoughts or comments on this point would be appreciated.
It’s a slightly fuller, richer Chablis than I might have expected, though this is probably a product of the 09 vintage. The thing that stands out however, is the wine's length. From go to woe, it never wavers, and has fantastic persistence. Lovely flavours of lime and peach are matched with some spice and floral notes, and all underpinned by that classic chalky minerality which is typical of Chablis. The balance and length suggests that this will age nicely, but the richness of flavour makes it’s pretty approachable now as well. Very nice wine. 4 stars.
Thursday, October 27, 2011
Judgment day for pinot noir
Judgment day for pinot noir
5. (7) Gevrey-Chambertin 1er Cru Clos Prieur 2008, Domaine Trapet, France red, $125, Réserve et Sélection. A bit of aromatic volatility, which gives it a very earthy feel. Darker fruits, but the tannins have already subsided. The length is impressive. Drink now-2018.
5. (7) Gevrey-Chambertin 1er Cru Clos Prieur 2008, Domaine Trapet, France red, $125, Réserve et Sélection. A bit of aromatic volatility, which gives it a very earthy feel. Darker fruits, but the tannins have already subsided. The length is impressive. Drink now-2018.
Brad Haskel: The Last Places You Would Look for Wine Bargains: Burgundy & Bordeaux
Brad Haskel: The Last Places You Would Look for Wine Bargains: Burgundy & Bordeaux
For a red, the very earthy and funky Passetoutgrains from Domaine Fontaine-Gagnard is a find. This wonderful producer, who makes very expensive and sought after reds; makes this field blend, where the rows of Gamay and Pinot Noir are interspersed and picked and crushed without being separated. The resulting wine has some earthy flavors with the light and bright Gamay characteristics, along with some complexity and depth from the Pinot Noir.
For a red, the very earthy and funky Passetoutgrains from Domaine Fontaine-Gagnard is a find. This wonderful producer, who makes very expensive and sought after reds; makes this field blend, where the rows of Gamay and Pinot Noir are interspersed and picked and crushed without being separated. The resulting wine has some earthy flavors with the light and bright Gamay characteristics, along with some complexity and depth from the Pinot Noir.
Pax Mahle’s enormous eggs | Dr Vino's wine blog
Pax Mahle’s enormous eggs | Dr Vino's wine blog
Instead, he took me to his fermentation room where he had a massive pair of stone, egg-shaped fermenters!
Pax used to make full-throttle wines, syrahs and pinots mostly, that scored big Parker points. Then, in what might be another stop in our “Road to Damascus” series (see Wells Guthrie), he grew tired of the style at around the time he had a falling out with his financial backer, bringing an end to the Pax label. His new label, Wind Gap, offers lower-octane wines thanks in part to cool vineyard sites as well as the changing tastes of the wine maker. “My tastes tend to prefer a lighter style,” he told me, adding that his favorite wine of his on that warm June day was is his Trousseau Gris. Unfortunately, I didn’t have an appointment with him and he was heading out so I didn’t have a chance to taste his wines. Just to see the eggs.
Of note, he said that he has won back the Pax name and will be releasing about 700 cases of wine under the Pax label. Wind Gap makes about 3,000 cases of wine a year.
Instead, he took me to his fermentation room where he had a massive pair of stone, egg-shaped fermenters!
Pax used to make full-throttle wines, syrahs and pinots mostly, that scored big Parker points. Then, in what might be another stop in our “Road to Damascus” series (see Wells Guthrie), he grew tired of the style at around the time he had a falling out with his financial backer, bringing an end to the Pax label. His new label, Wind Gap, offers lower-octane wines thanks in part to cool vineyard sites as well as the changing tastes of the wine maker. “My tastes tend to prefer a lighter style,” he told me, adding that his favorite wine of his on that warm June day was is his Trousseau Gris. Unfortunately, I didn’t have an appointment with him and he was heading out so I didn’t have a chance to taste his wines. Just to see the eggs.
Of note, he said that he has won back the Pax name and will be releasing about 700 cases of wine under the Pax label. Wind Gap makes about 3,000 cases of wine a year.
Screaming Good Halloween Wines | Eugene Daily News
Screaming Good Halloween Wines | Eugene Daily News
Starting with some wickedly savory wines that are made right here in Oregon, my number one suggestion for Halloween wine fun is Owen Roe’s 2009 Sinister Hand. With a label that’s got your eyes hooked on the bloodied severed hand, there’s actually a story behind the creepy drawing that’s sure to be a conversation piece:
“On this label the family crest depiction of a severed left hand tells the story of a rowing competition among the O’Neill’s & the O’Reilly’s (Owen Roe was an O’Neill). Whoever touched land first after rowing across the lake was rewarded with the land he touched. Lagging behind, one of the kinsfolk grabs his sword to cleave his hand and pitches it ashore to touch land first. He won the land and eventually ruled over it as king.”
Not only will the label be a conversation piece, but the wine is sure to get people talking. With grapes sourced from Washington and bottling taking place in Oregon, 2009 was a great vintage for Grenache in the Columbia Valley. This luscious red wine is a blend of 70%Grenache, 25% Syrah, 3% Mourvedre, and 2% Cuonoise; in addition to being, 100% delicious.
Starting with some wickedly savory wines that are made right here in Oregon, my number one suggestion for Halloween wine fun is Owen Roe’s 2009 Sinister Hand. With a label that’s got your eyes hooked on the bloodied severed hand, there’s actually a story behind the creepy drawing that’s sure to be a conversation piece:
“On this label the family crest depiction of a severed left hand tells the story of a rowing competition among the O’Neill’s & the O’Reilly’s (Owen Roe was an O’Neill). Whoever touched land first after rowing across the lake was rewarded with the land he touched. Lagging behind, one of the kinsfolk grabs his sword to cleave his hand and pitches it ashore to touch land first. He won the land and eventually ruled over it as king.”
Owen Roe's 2009 Sinister Hand
In the Shadow of Times Square, Go 'Elsewhere' - Decanted - Eater NY
In the Shadow of Times Square, Go 'Elsewhere' - Decanted - Eater NY
Bang For Your Buck
Királyudvar, Pezsgő “Henye”, Tokaji, Hungary, 2007 $59
A blend of furmint and harslevelu sourced from the biodynamic Henye vineyard, this is Kiralyudvar's homage to Huet's famed Petillant (Huet's Noël Pinguet is an adviser). The 2007 is the first release of this wine, produced via the Méthode Champenoise, and only 200 cases were made.
Bang For Your Buck
Királyudvar, Pezsgő “Henye”, Tokaji, Hungary, 2007 $59
A blend of furmint and harslevelu sourced from the biodynamic Henye vineyard, this is Kiralyudvar's homage to Huet's famed Petillant (Huet's Noël Pinguet is an adviser). The 2007 is the first release of this wine, produced via the Méthode Champenoise, and only 200 cases were made.
Thursday, October 20, 2011
Wines to fall for this autumn - latimes.com
Wines to fall for this autumn - latimes.com
Then there is the remarkable Teroldego, a sensually dense, Syrah-like beauty almost single-handedly revived by Elisabetta Foradori — she makes several bottlings, but her basic, Rotaliano, is ideal to warm you on a cool evening (about $22).
Then there is the remarkable Teroldego, a sensually dense, Syrah-like beauty almost single-handedly revived by Elisabetta Foradori — she makes several bottlings, but her basic, Rotaliano, is ideal to warm you on a cool evening (about $22).
2010 Bedrock Heirloom Wine | Los Angeles - TastingTable
2010 Bedrock Heirloom Wine | Los Angeles - TastingTable
One of the oldest plots in Sonoma, Bedrock Vineyard, has been continually producing grapes since 1888. These days, 30-year-old Morgan Twain-Peterson pays homage to the plot's lineage with his Zinfandel-driven field blend from his Bedrock Wine Co.
Zinfandel is a polarizing grape: Its high-alcohol jamminess exemplifies either the best or worst of California wine, depending on whom you're talking to. But thanks to the winemaking skill of Twain-Peterson, the son of Ravenswood Winery's Joel Peterson, this bottle is no overwrought beast.
Blended with Carignane, Mourvèdre, Syrah and other grapes, Bedrock Heirloom has plum notes and a slightly feral spiciness. It is produced in small quantities and sold largely through a mailing list.
One of the oldest plots in Sonoma, Bedrock Vineyard, has been continually producing grapes since 1888. These days, 30-year-old Morgan Twain-Peterson pays homage to the plot's lineage with his Zinfandel-driven field blend from his Bedrock Wine Co.
Zinfandel is a polarizing grape: Its high-alcohol jamminess exemplifies either the best or worst of California wine, depending on whom you're talking to. But thanks to the winemaking skill of Twain-Peterson, the son of Ravenswood Winery's Joel Peterson, this bottle is no overwrought beast.
Blended with Carignane, Mourvèdre, Syrah and other grapes, Bedrock Heirloom has plum notes and a slightly feral spiciness. It is produced in small quantities and sold largely through a mailing list.
Monday, October 17, 2011
Jay McInerney on Wines at Copenhagen's Best Restaurants - On Wine - WSJ
Jay McInerney on Wines at Copenhagen's Best Restaurants - On Wine - WSJ
But what really distinguishes the list from other three star lists is its depth in small grower champagne and regions such as the Loire, Jura, and Beaujolais. We had a terrific Blanc de blanc from Larmandie Bernier Vertus for well under a hundred bucks, after salivating over the selection of bubblies from Anselm Sellosse. One could easily drink champagne through the entire meal.
AOC, in downtown Copenhagen, got its first star last spring, and its cuisine is only slightly less inventive than Noma’s. (We preferred the donut-like fried bread dish here to the one at Noma, which had a fish in the middle.) Its impressive wine list doesn’t blackball Bordeaux entirely, but there are less than twenty selections. Burgundy and the Rhone are very well represented, although, again, mature vintages are a little hard to find.
Grower champagnes by the glass include Cedric Bouchard’s Inflorescence.
But what really distinguishes the list from other three star lists is its depth in small grower champagne and regions such as the Loire, Jura, and Beaujolais. We had a terrific Blanc de blanc from Larmandie Bernier Vertus for well under a hundred bucks, after salivating over the selection of bubblies from Anselm Sellosse. One could easily drink champagne through the entire meal.
AOC, in downtown Copenhagen, got its first star last spring, and its cuisine is only slightly less inventive than Noma’s. (We preferred the donut-like fried bread dish here to the one at Noma, which had a fish in the middle.) Its impressive wine list doesn’t blackball Bordeaux entirely, but there are less than twenty selections. Burgundy and the Rhone are very well represented, although, again, mature vintages are a little hard to find.
Grower champagnes by the glass include Cedric Bouchard’s Inflorescence.
Sunday, October 16, 2011
UNDER THE GRAPE TREE » Valle dell’Acate
UNDER THE GRAPE TREE » Valle dell’Acate
Moris Farms Vermentino Maremma Toscana IGT 2010. Grade=Outstanding+. Blended with 10% Viognier, this spicy, wildflower-imbuing white wine shows off clean notes of white peaches, lychee and lemon, hints of allspice and ginger, and crisp minerality to balance its invigorating finish.
Moris Farms Morellino di Scansano DOC 2009. Grade=Outstanding+. Sangiovese, Merlot and Syrah combine for a succulent red wine full of red fruits and spices, finishing soft and supple.
Valle dell’Acate Nero d’Avola “il Moro” Sicilia 2007. Grade=Outstanding. A well-aged Nero with black cherry, mint, violet and mulberry undertones that splash about in a sultry, brooding number sure to win you over with its classic Old World
Moris Farms Vermentino Maremma Toscana IGT 2010. Grade=Outstanding+. Blended with 10% Viognier, this spicy, wildflower-imbuing white wine shows off clean notes of white peaches, lychee and lemon, hints of allspice and ginger, and crisp minerality to balance its invigorating finish.
Moris Farms Morellino di Scansano DOC 2009. Grade=Outstanding+. Sangiovese, Merlot and Syrah combine for a succulent red wine full of red fruits and spices, finishing soft and supple.
Valle dell’Acate Nero d’Avola “il Moro” Sicilia 2007. Grade=Outstanding. A well-aged Nero with black cherry, mint, violet and mulberry undertones that splash about in a sultry, brooding number sure to win you over with its classic Old World
not drinking poison in paris: n.d.p. in piemonte: francesco rinaldi e figli, barolo
not drinking poison in paris: n.d.p. in piemonte: francesco rinaldi e figli, barolo
Signora Rinaldi looked at us like we were crazy. For having come all the way to Barolo to taste Grignolino, which I gathered she regarded as sort of a domestic servanty sort of wine, helpful to have around the house, but never introduced to guests.
"It's better when it's chilled," I said to J, who like me was nodding and sweating in the hot tasting room. Our passage through Barolo coincided with the hottest week of the year, and I had the impression that all three of us present were somewhat anxious not to spend too much time in that room. This perhaps accounts for what happened next, which was - nothing.
Signora Rinaldi looked at us like we were crazy. For having come all the way to Barolo to taste Grignolino, which I gathered she regarded as sort of a domestic servanty sort of wine, helpful to have around the house, but never introduced to guests.
"It's better when it's chilled," I said to J, who like me was nodding and sweating in the hot tasting room. Our passage through Barolo coincided with the hottest week of the year, and I had the impression that all three of us present were somewhat anxious not to spend too much time in that room. This perhaps accounts for what happened next, which was - nothing.
Friday, October 14, 2011
2011 Harvest: Rain, Rain, Go Away - Vinography: A Wine Blog
2011 Harvest: Rain, Rain, Go Away - Vinography: A Wine Blog
Perhaps some of the most significant impacts are being felt in the coolest areas, where in some cases, vineyards will likely not even get ripe enough. Duncan Meyers, the winemaker at Arnot-Roberts (whose Clary Ranch Syrah I reviewed last week) told me via e-mail that it's not clear to him whether that vineyard will make it this year. "We're sitting at around 17 brix," he said, "last year we were harvesting on November 23rd at 20 brix."
Winemaker Jamie Kutch, whose continual quest to produce lower alcohol, higher acidity Pinot Noirs meant that most of his fruit was harvested before the rains was doubly glad this year. "I was just out in Anderson Valley today," he told me on Monday, "and I'm starting to see Botrytis. And man, you don't want that stuff on your grapes. One day its in one cluster, the next day it's in 100 clusters, and the day after that it's in 10,000. It multiplies massively, exponentially."
Perhaps some of the most significant impacts are being felt in the coolest areas, where in some cases, vineyards will likely not even get ripe enough. Duncan Meyers, the winemaker at Arnot-Roberts (whose Clary Ranch Syrah I reviewed last week) told me via e-mail that it's not clear to him whether that vineyard will make it this year. "We're sitting at around 17 brix," he said, "last year we were harvesting on November 23rd at 20 brix."
Winemaker Jamie Kutch, whose continual quest to produce lower alcohol, higher acidity Pinot Noirs meant that most of his fruit was harvested before the rains was doubly glad this year. "I was just out in Anderson Valley today," he told me on Monday, "and I'm starting to see Botrytis. And man, you don't want that stuff on your grapes. One day its in one cluster, the next day it's in 100 clusters, and the day after that it's in 10,000. It multiplies massively, exponentially."
Saturday, October 8, 2011
2004 Roagna Barolo La Rocca e la Pira - JamesSuckling.com | Wine ratings, Wine reviews, Wine tasting notes & Wine videos
2004 Roagna Barolo La Rocca e la Pira - JamesSuckling.com | Wine ratings, Wine reviews, Wine tasting notes & Wine videos
Anyway, I drank a half bottle of 2004 Roagna Barolo La Rocca e la Pira with a wonderful plate of grilled scallop, sea bass and Chanterelle mushroom on top of butter mash. The Barolo was so beautiful with delicate character, dried dark fruits, and minerals with hints of roses. It was medium to full body, with firm, polished tannins and a delicate finish. Bright acidity too. This was a wine that would be better in five years, but Sal’s dish brought the best out in it. 93 points.
2004 Roagna Barolo La Rocca e la Pira
October 3rd, 2011
I went to Il Grano restaurant in West Los Angeles a few days ago for dinner following a vertical tasting of L’Aventure winery in Paso Robles. Il Grano is the best Italian restaurant for me in Los Angeles. Sal Marino is very, very talented.Anyway, I drank a half bottle of 2004 Roagna Barolo La Rocca e la Pira with a wonderful plate of grilled scallop, sea bass and Chanterelle mushroom on top of butter mash. The Barolo was so beautiful with delicate character, dried dark fruits, and minerals with hints of roses. It was medium to full body, with firm, polished tannins and a delicate finish. Bright acidity too. This was a wine that would be better in five years, but Sal’s dish brought the best out in it. 93 points.
GoLocalProv | Food | The Cellar: Budget Blended Wines
GoLocalProv | Food | The Cellar: Budget Blended Wines
growing region, this Malbec (60%), Syrah (20%) and Bonarda (20%) blend is as bold and flavor-full as blends in this price range come. Just like the Pine Ridge, this full-bodied wine is packed with layers of flavors making it a great sipper, as well as food companion.
Malbec is known for producing soft and juicy wines filled with blackberry flavors. Combined with the chocolate and spice notes from the Syrah and the strawberry and raspberry flavors from the Bonarda, this wine is quite the fruit bomb. Wrapped beautifully in an oak frame the 2009 Cocina from La Posta is downright delicious, especially to those of you who normally enjoy full-bodied Cabernet Sauvignons.
2009 La Posta Cocina Tinto, Mendoza, Argentina
This week’s second wine is another Robert Parker favorite. It comes from Argentina and is a blend based on, not surprisingly, Malbec. Sourced from three different family vineyards all located in the Mondoza wineMalbec is known for producing soft and juicy wines filled with blackberry flavors. Combined with the chocolate and spice notes from the Syrah and the strawberry and raspberry flavors from the Bonarda, this wine is quite the fruit bomb. Wrapped beautifully in an oak frame the 2009 Cocina from La Posta is downright delicious, especially to those of you who normally enjoy full-bodied Cabernet Sauvignons.
Thursday, October 6, 2011
Whatcom Magazine
Whatcom Magazine
Corvidae Wine Company 2009 Mirth Chardonnay (about $10) - From Owen Roe Winery, here's a lighter-bodied chardonnay that is stainless-steel fermented and tastes a bit like a sauvignon blanc. It's lemony with Fuji apple flavors up front and a trace of tropical pineapple on the finish. Give it a try with a poultry, halibut or sole entrée.
Corvidae Wine Company 2009 Mirth Chardonnay (about $10) - From Owen Roe Winery, here's a lighter-bodied chardonnay that is stainless-steel fermented and tastes a bit like a sauvignon blanc. It's lemony with Fuji apple flavors up front and a trace of tropical pineapple on the finish. Give it a try with a poultry, halibut or sole entrée.
Muri-Gries | Italian Food, Wine, Health and Fitness
Muri-Gries | Italian Food, Wine, Health and Fitness
We are beginning to see their whites here and there, but they actually produce quite a few reds as well. I recently tasted a nice Lagrein from one of the oldest wineries in the entire country, Cantina Convento Muri-Gries.
Located outside of Bolzano, this winery and convent dates back as far as the 11th century, when the Earl of Bolzano built a stronghold in an old ‘chellar’ (or cellar) to protect himself from the Bishops of Trento. In the 13th century, Meinhold II, who ruled the independent state of Gorz-Tirol, lived in this stronghold of Gries, as it had come to be known. In the 1400s, the then ruler of Tyrol, Earl Leopold, gave the estate to a group of monks, who had lost their monastery due to a flood. The facility has been a monastery ever since, being taken over by Benedectine monks from Muri in the Swiss Alps in 1845.
The Benedictine are a pretty serious bunch when it comes to their wines, and as the monastery entered the 20th century, there was a rededication to the production of quality wines. They started exporting their wines to the German speaking countries to the north, focusing on local varietals and styles like St. Magdalener, Malvasia, Lagrein, Kretzer and Pinot Grigio.
The monastery today relies on many agricultural activities for their livelihood, with nearly 30 ha (75 acres) of vineyards, 52 ha (131 acres) of fruit orchards, a large farm on the mountain slopes around Jenesien with meadow and wood, and 45 animals kept in stables.
Muri-Gries produces primarily red wines, with whites lagging at only 15% of their production. And among all red wines Lagrein covers 80% of their production. The resting 20% is shared among other brands like Vernatsch, St. Magdalener, Kalterersee selection, Pinot Nero and Moscato Rosa. The white offered include Pinot Bianco, Pinot Grigio, Chardonnay and Gewürztraminer.
We are beginning to see their whites here and there, but they actually produce quite a few reds as well. I recently tasted a nice Lagrein from one of the oldest wineries in the entire country, Cantina Convento Muri-Gries.
Located outside of Bolzano, this winery and convent dates back as far as the 11th century, when the Earl of Bolzano built a stronghold in an old ‘chellar’ (or cellar) to protect himself from the Bishops of Trento. In the 13th century, Meinhold II, who ruled the independent state of Gorz-Tirol, lived in this stronghold of Gries, as it had come to be known. In the 1400s, the then ruler of Tyrol, Earl Leopold, gave the estate to a group of monks, who had lost their monastery due to a flood. The facility has been a monastery ever since, being taken over by Benedectine monks from Muri in the Swiss Alps in 1845.
Muri-Gries Lagrein 2009
The monastery today relies on many agricultural activities for their livelihood, with nearly 30 ha (75 acres) of vineyards, 52 ha (131 acres) of fruit orchards, a large farm on the mountain slopes around Jenesien with meadow and wood, and 45 animals kept in stables.
Muri-Gries produces primarily red wines, with whites lagging at only 15% of their production. And among all red wines Lagrein covers 80% of their production. The resting 20% is shared among other brands like Vernatsch, St. Magdalener, Kalterersee selection, Pinot Nero and Moscato Rosa. The white offered include Pinot Bianco, Pinot Grigio, Chardonnay and Gewürztraminer.
The Best Champagne Bars in Paris - BlackBook
The Best Champagne Bars in Paris - BlackBook
The Newest
Bar 8 (pictured top) at the Mandarin Oriental is sleek, elegant and inviting. A 9 ton, taupe-colored whole piece of Spanish marble is the first piece that greets you as you enter the bar. The leather bar stools that look out onto the enchanting garden offer a perfect perch from which to study the 70-plus bottles of champagne on the menu. David Biraud, who is known as one of France’s best sommeliers, crafted not just an exquisite by-the-bottle champagne menu, but an impressive by-the-glass menu to go along with it. If you are feeling especially light, a flute of Inflorescence by Cedric Bouchard, a blanc de noirs, will have you feeling like you’re drinking a champagne cloud.
The Newest
Bar 8 (pictured top) at the Mandarin Oriental is sleek, elegant and inviting. A 9 ton, taupe-colored whole piece of Spanish marble is the first piece that greets you as you enter the bar. The leather bar stools that look out onto the enchanting garden offer a perfect perch from which to study the 70-plus bottles of champagne on the menu. David Biraud, who is known as one of France’s best sommeliers, crafted not just an exquisite by-the-bottle champagne menu, but an impressive by-the-glass menu to go along with it. If you are feeling especially light, a flute of Inflorescence by Cedric Bouchard, a blanc de noirs, will have you feeling like you’re drinking a champagne cloud.
Writer Alice Feiring Talks "Naked Wine" - Mouthing Off | Food & Wine
Writer Alice Feiring Talks "Naked Wine" - Mouthing Off | Food & Wine
Is there a new-world region that you think is headed in a great direction right now?
California. They're on the verge of a huge breakthrough, and it's quite encouraging. Coturri is definitely worth taking another look at. La Clarine Farms is emblematic of a new generation. Arnot-Roberts is doing some really fascinating stuff. I recently had some wines from Ryme cellars and I thought they were beautiful. Sonoma's kind of a hotbed right now.
Is there a new-world region that you think is headed in a great direction right now?
California. They're on the verge of a huge breakthrough, and it's quite encouraging. Coturri is definitely worth taking another look at. La Clarine Farms is emblematic of a new generation. Arnot-Roberts is doing some really fascinating stuff. I recently had some wines from Ryme cellars and I thought they were beautiful. Sonoma's kind of a hotbed right now.
2006 Arnot-Roberts "Clary Ranch" Syrah, Sonoma Coast - Vinography: A Wine Blog
2006 Arnot-Roberts "Clary Ranch" Syrah, Sonoma Coast - Vinography: A Wine Blog
I love it when wines literally turn my head, as this one did one evening a few months ago while drinking with friends. But turning my head doesn't really quite describe the effect this wine had on me. It bowled me over.
I love it when wines literally turn my head, as this one did one evening a few months ago while drinking with friends. But turning my head doesn't really quite describe the effect this wine had on me. It bowled me over.
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