A delicious rosé that provides all the freshness of a white wine and the structure of a red. Fresh and bright, but finishing dry, with aromas and flavours of strawberry, cherry and redcurrants, a hint of earthiness, grippy tannins and refreshing, penetrating flavours. Ideal for any time of the year, either on its own or to serve with any type of food.
Deep purple in colour with a blackcurrant and black plum nose; medium-bodied, dry, savoury, well-structured black fruit flavours with notes of dried herbs and licorice on the finish.
Elegant and layered with plum, berry, earth and mineral; medium-bodied with silky tannins and a long, long persistent finish. A great value from one of Tuscany’s most underrated producers. Food-versatile and will pair with everything from ribollita to stew chicken to grilled pork chops.
A sparkling wine for red wine drinkers. The same colour as an American Beauty rose, with abundant bubbles. Medium-intensity nose of assorted ripe red berries and a hint of liquorice. Tastes of raspberry and other berries, with a bit of candied apple. The fruitiness, combined with palate-cleansing acidity, makes this a good accompaniment for a simply grilled rib steak. Drink up.
Pale yellow. Typical nose for a California Chardonnay: ripe, oaky (but not too much). Full with a round feel on the tongue, a bit of hollowness in the middle palate followed by a fuller finish on acidity and oak.
Deep, complex fruity nose with floral notes; a hint of tar, a touch of caramel. Layers of flavours on the palate in a rich and velvety texture. Tannins are felt on the palate but they are soft and in perfect balance, as is everything else. A truly great wine, to drink now or over the next decade.
Brewed in the coldest months of the year to optimize acidity, weight and balance, this full-bodied sake from Kanazawa, the capital of the Ishikawa prefecture, was served chilled and warmed, once again displaying the versatility of sake. Complex, with cocoa, toasted nuts and a slight earthy/mushroom funkiness (sorry, but how else?), the crisp acidity becomes more apparent (and perhaps more integrated) when warmed. Served with a foie gras/minced chicken crispy wonton in a clear truffle consommé (yes, it was as good as it sounds).