This high-end Valpolicella, which until recently was labelled as IGT Veronese, contains the well known Veneto varieties of Corvina and Rondinella together with rare, Masi-rediscovered variety Oseleta. Toar refers to the volcanic soils of the vineyards used to make this wine – from what I can gather it’s the local name for volcanic outcrops found here. [...]
It’s fair to say that I am not the biggest Sangiovese fan out there. But when I come across great wines, I don’t mind what they are made from or where they come from. This pair from Riecine are really lovely.
Riecine Chianti Classico 2012 Tuscany, Italy
13.5% alcohol. Complex and aromatic with elegant red cherries, plums, [...]
This is interesting. And we like ‘interesting’ here. [And I'm not using 'interesting' in the typical British sense, which is when a grower shows you a bad wine you politely say 'interesting' when really you mean it's a bit crap but you are too polite to say it.] It’s a Friulian red made from a [...]
Dear readers, I hope you don’t tire of my hyperbolic descriptors. ‘Remarkable’, ‘Sensational’, ‘Incredible’. I’m beginning to sound like a Daily Mail wine critic. After all, one route to success as a wine writer is to lavish everything you taste in effusive praise. The recipients of this praise, who usually don’t bother to check all [...]
One of my many themes of 2014 was an attempt to get to grips with Nebbiolo, which I’ve always found one of the trickiest of grape varieties to love, as opposed to just admiring. It’s like a brilliant friend with a prickly personality. You like to hang out with them, but about half the time [...]
Chianti. I’ve struggled a bit with it. It can be great, but often it’s a bit difficult and surly. It’s like a moody friend: you have to wait for the right time to approach it, but get it right and things can be great. More often than not, they are complicated. This is a lovely [...]
This is one of those distinctive skin contact white wines that I think I liked quite a lot. But I wasn’t totally sure. If you’ve never tried Brettanomyces in white wine, this might be a wine to check out, because I think it has quite high levels. Why wasn’t I sure about it? It’s just [...]
In the wine trade, we taste. And then we spit. Have to, really, otherwise we’d all be permanently drunk and would die young.
Sometimes, though, a wine is too good to spit.
When I was tasting through the icon wines that The Sampler has just put on its enomatics, I found myself instinctively spitting the wines. But [...]
This natural Piedmont white is really interesting. It’s a blend of several local varieties, fermented on skins for a month using native yeasts in barrel. Then the wine is pressed and returned to barrel for a year. No sulfur dioxide is added at any stage, and total SO2 is 13 mg (which means the bottle [...]
So, on Wednesday evening I had one of the best pizzas I have ever experienced. I met up with buddy and fellow Beer Anorak Daniel Primack for a spot of dinner at Pizza Pilgrims. We each bought a bottle, both white it turns out, and they were both fantastic. It was such a nice evening.