 Mouthing Off (blog) |
Preview: 2012 F&W Wine Guide
Mouthing Off (blog) Hune Riesling; cuvées such as the Frédéric Emile offer nearly as much complexity and pleasure at more approachable prices. To make garlic confit ("preserved" in French), cloves are cooked in olive oil until they become soft and silky— delicious spread … |
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Preview: 2012 F&W Wine Guide – Mouthing Off (blog)
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Preview: 2012 F&W Wine Guide – Mouthing Off (blog)
Mouthing Off (blog)Preview: 2012 F&W Wine Guide
Mouthing Off (blog)
2010 Commanderie de la Bargemone Cuvée Marina/Coteaux d'Aix-en-Provence ($22) Still impressively juicy and fresh, this rosé gets its weightier flavors from an unusual blend of Cabernet and Syrah. Selection Massale This micro-importer based in San … -
Preview: 2012 F&W Wine Guide – Mouthing Off (blog)
Mouthing Off (blog)Preview: 2012 F&W Wine Guide
Mouthing Off (blog)
Zev Rovine Selections Brooklyn, New York–based Zev Rovine has recently discovered terrific Beaujolais crus from Jean-Paul Dubost. zrswines.com. Scott Paul Wines This Oregon-based Burgundy specialist has begun bringing in quite a few top grower … -
Preview: 2012 F&W Wine Guide – Mouthing Off (blog)
Mouthing Off (blog)Preview: 2012 F&W Wine Guide
Mouthing Off (blog)
Hune Riesling; cuvées such as the Frédéric Emile offer nearly as much complexity and pleasure at more approachable prices. To make garlic confit ("preserved" in French), cloves are cooked in olive oil until they become soft and silky— delicious spread … -
Preview: 2012 F&W Wine Guide – Mouthing Off (blog)
Mouthing Off (blog)Preview: 2012 F&W Wine Guide
Mouthing Off (blog)
Hune Riesling; cuvées such as the Frédéric Emile offer nearly as much complexity and pleasure at more approachable prices. To make garlic confit ("preserved" in French), cloves are cooked in olive oil until they become soft and silky— delicious spread …