You can’t buy happiness...but you CAN buy coffee 😍☕️⠀
Come get your caffeine fix from us this morning!
1 54 hours ago
Wow, 2nd volcanic wine in 2 nights. Etna Bianco, 2017 by Giovanni Rosso, is magical. Rich, round, buttery & long, leaving the mouth tingly with flavour. Absolutely gorgeous as it should be for a princely £39 a bottle retail. Grateful for receiving it as a sample- the perfect wine to unwind after writing up my dismal reflections on COP25, the failure that it was destined to be.
As things worsen it is hard to see how the right kind of leadership will emerge to deal with the crisis... anyway, back to the liquid consoler of this evening... .
Cookbooks to gift this Christmas 5 | Wine Folly: The Master Guide by the creators of @winefolly Although not a cookbook, this guide is perfect to help home cooks in pairings or discovering how to become a better wine taster. The book is divided by grapes and places around the world. Perfect to keep around while drinking, alone or sharing the knowledge with friends over a nice dinner. #cookbookstogift#winefolly#winetasting#drinkwine
A little more @westwinetours spam. But we loved the homemade lunch they provided! We’ll call this a Buddha bowl 🌈🌿 It included greens, roasted sweet pots, turmeric cauliflower, crispy chickpeas, chicken, and cheese. Served with a side of local olive oil, fresh bread, and @sixteen600 wine(s) 🚌 Easily one of our favorite stops in Sonoma #sonomaSunday@youmebnb .
I never felt such strong connection before...As of now, I will dedicate part of my life in exploring the origins, taste of wines and more importantly the designs of labels and bottles. I am a wine person now; full respect to wine🍷 #winetasting#winebottle#moscato
0 24 hours ago
Backstage Food Styling !
Somos otra perspectiva *
Zum ersten mal in diesem Jahr feiern wir „WeinNachten“ 😁👍 und das liebend gerne mit euch! Daher verlosen wir 2 x 2 @WeinNacht Tickets für unsere #WineTastingParty + jeweils 1 Kiste feinsten Wein, gesponsert von unserem Lieblings-Weinhandel @cenneto_heidelberg 🤩
François Mikulski Mersaullt Les Poruzots 2016 x Ramey Fort Ross Sonoma Coast 2016! Chardonnays de ótima qualidade, porém em versões muito distintas... Para meu gosto, o Mersault bate fácil o californiano!
A beautiful white wine from Croatia. This cuvée from Chardonnay, Sauvignon Blanc and Gegic is a modern and quite elegant interpretation of a Mediterranean wine. Fortunately, there is not a single gram of fat hidden anywhere.
Aromatically it goes in the nose towards spring flowers, pineapple and lychee. On the palate the acidity surprises and gives it a lot of freshness. A beautiful bitter tone provides him suspense, tension and flow. Good wine!
What would you do⁉️
A: jump mouth open to save what can be saved😲😮
B: improvise a new wine&snow cocktail 😎🍸
📸 by @drinkinmoderation
Les Angles, Midi-Pyrenees, France. February 2018.
95 1,3548 hours ago
Follow me to Cakebread Cellars! 🍷 A name you know and wines you love recently opened its doors to a beautiful newly remodeled tasting space in Rutherford. No matter how you choose to experience wines here - and I recommend the Reserve tasting which comes with incredible cheeses to pair with gorgeous small production wines - you’ll be surrounded by Napa Valley history and all its magic.✨
75 73910 hours ago
Brilliant Echezeaux 1990 from Domaine Georges Jayer by Henri Jayer.
This is an absolute stunning showcase of what Echezeaux can do..
* Score : 95 Point
* Drink : Now ~ 2035 +
* Comment : Collectable
* Wine information
Made by Henri Jayer(Last vintage : 2001), Made by Emmanuel Rouget from 2002 * Climat : Les Treux
* Winery information
Jayer opposed extensive use of chemicals in vineyards and advocated plowing to control weeds. Jayer believed that low yields were the foundation of truly great wines. Jayer was noted for his refusal to filter his wines and known for always destemming his grapes in contrast to habits of other growers in Burgundy that even today let stems go through the crusher when vintages does not provide enough tannins. This has the side effect of adding tannins with more green and bitter character. Jayer also invented a new technique called cold soak that is a pre-maceration avoiding spontaneous fermentation at temperature of about 10 oC for 1-4 days. The method aims to extract more complex aromas, color, less harsh tannins and add more nose to wines.
He is noted for his wines from the 1er cru Cros-Parantoux - a very small vineyard (only 1.01ha) of Vosne Romanee at a high altitude above the famous grand cru vineyard Richebourg. This vineyard at the time had low reputation and was considered too much work and not worth bothering with. The soil consisted of very thin layer of clay limestone sitting on a bed of rock. The soil is very poor, it is very rocky and very cold. Jayer understood early that these conditions made up for a very good natural and fresh acidity in wines. In collaboration with Madame Noirot-Camuzet, who owned the vineyard, Jayer took care of her vineyards (beginning after the war in 1945) and for that was offered to keep half of the harvest for himself. As is the custom of Burgundy, Jayer bought piece by piece through the years of this vineyard from the Camuzet family and in 1978 he was convinced that the quality was right and decided to produce his first 100% cros-parantoux wines.
30년 가까이 숙성을 시킨 Echezeaux가 여전히 fresh한 캐릭터를 보여준다는 것 자체가 반칙이 아닐까 생각한다.
부드럽게 입안을 감싸는 달콤한 타닌의 여운과 감미로운 애시디티가 완벽한 밸런스를 보여준..
Foto con dito davanti ok, ma quello che conta è il paesaggio dietro no?
Giornata di visite in cantina tra Ghemme e Gattinara, da @cantalupo_wines a @parideiaretti, diverse espressioni di nebbioli altopiemontesi. Una giornata di finto inverno pre natalizio che ci voleva proprio 🙃