Tag Archives: wine

Bring in the New

31 Dec

Spoiler alert, I’m gonna talk about the super fun bubbles from Argentina you too could be ringing in the new year with at the end, but first, how about a little catch up?

What a year it has been. Actually, it’s the first year in a while that has felt like a real REAL year, with in-person stuff and everything. And yet I have so many things I want to be better in 2023. I want to feel refreshed, because I am still a touch torn down. I usually keep it light and breezy here but I’m going to be real, the last few years have been a special sort of hell, with the occasional kiss of heaven, and I know not just for me. Physically and emotionally I’ve been through some shit, from seizures due to my body’s inability to maintain a reasonable level of sodium, to a bunch I won’t get into. But it’s been an exhausting few years.

Of course there has been the good too. I went to Italy twice last year. I keep saying that to myself because it feels like a triumph. I wrote a boatload, both scripts and wine/spirits/food stuff. I acted in some animated things and a spec episodic show, and took part in a bajillion table reads of other people’s scripts. I figured out I’m definitely bisexual. Late blooming but here I am–sex with women is great! Highly recommend. I started my own writer group, which has been invaluable both for the camaraderie and for forcing me to actually finish scripts–oh yeah I also finished a pilot and have the outline for a movie.

So what now in 2023? Honestly, so far the only big plan I have is too keep a “best of” contenders list of things I drink so that I can round them up and in a year share them with you. I taste a TON of things and my computer brain usually puts them in the “this is useful now or could be in the future for an article” but I seldom make a note when my mind gets blown. Maybe I’m not getting blown enough take that to mean what you will. Anyway. That’s my promise is in a year I’m gonna have a “best of” list. I’m also going to look for representation for my script writing. I also plan to continue healing my soul and keeping my health (and electrolytes) up and keep acting and…OH big thing…

I’m gonna start a Youtube wine show. It’ll be a crossing of wine education with some silliness thrown in and I want it to be both useful, and a place people can tune into because they’ll feel like I am their own personal wine buddy. Right now the working name is “Taste with Elle” cause that gives me leeway to throw in the occasional cocktail of food note. I’ll let you know.

And I AM gonna get a cat. Another black cat because ever since having one I can’t go back. I’ve been spending a lot of time scrolling for pussy and not just cause the bi thing.

But what to drink for the new year?! I am drinking this on New Year’s Eve eve actually but carry it forth with you as an idea for the future! I’m 99.99 sure I have not had traditional method sparkling wine from Argentina. I am putting it out there that I have-not been to a wine region in the Southern Hemisphere. Argentina, you don’t have to cry for me if you bring me to your vineyards.

So, I give you your new thing for 2023…MASCOTA VINEYARDS UNÁNIME SPARKLING WINE. It’s an intriguing blend of 85% Chardonnay and 15% Malbec, straight out of the Uco Valley, a subregion of Mendoza that boasts ridiculously high altitude. It exudes rich n ripe vibes straight out of the glass and into my nose–I smell ripe pears, pineapple, honey and sweet corn. Full body with a friendly sparkle, the bubbles are subdued. All the aromas come out in flavors on the palate, plus some browned applesauce and caramel drizzle. It’s a voluptuous but tenderhearted bubbly, outspoken but gentle.

Try it.

One last “for 2023” thing…getting even more acquainted with bubblies from around the world. I need to do that. That was the test I came closest to not passing in my WSET Diploma. And (one more MAYBE) if I decide to go after my MW I need to be on point for EVERYTHING.

But most of all myself. I can be here for you but I can’t let myself treat me poorly. The last few years I’ve been trying to get back on track. And I will.

Bord—eaux. Bored? No.

5 Dec

Off the bat, when I think of Bordeaux, I think Big Reds. Big Cabs. Bodacious Merlots. Banging blends? Um, when was the last time anyone actually called anything banging?

And yet I do appreciate a big personality.

Somehow big, with charisma, translates in my head to bang-able. So hey! Bangable Bordeaux blends it is. Especially the whites and Sauternes. They are sexy AF and I will never not say that, unless climate warming royally fucks us in the unenjoyable, not bang-able way.

Although! Bordeaux, as a region, is on top of adapting to climate change, having recently approved some new varieties, ones perhaps more at home in warmer climes. Who knows, the region could be on track for continued success. They’ve essentially been killing it since the marriage of Eleanor of Aquitaine to Louis IV (see it WAS sex appeal) and, oh shoot now it’s a complicated history of allegiances between England and France and…okay anyway that was in 1137, this has turned into a ramble but Bordeaux has been a stalwart ever since. In the wine world.

But with the new kids aka anyone born after, say, 1980-ish? Not so much. They (including me) have not been so keen on the region. The thing is, the big Bordeaux wines hit a pricing bubble. And got associated with old-school taste buds. And here’s the other thing–there are a ton of wines from the region with reasonable prices, especially the whites. And then we get to my true love, Sauternes. Which suffers as people don’t think they are supposed to be into sweet wines but my dudes, my dudettes, my duds and milk duds, they can be quite perfect.

Anyway I had the opportunity to taste some Bordeaux delights, nah, good enough for me to call them bangers, and here’s a Bordeaux Blanc and Sauternes delight. Get down.

Clos Floridene Graves 2019

The spectacular thing to me is that through all the ripe ripppppe mandarin, fresh cut grass and treacle nose, beyond the ripe peach and lemon-mandarin orange-honeysuckle palate, lurking beneath it all, is the idiosyncratic pencil lead/friendly ashtray minerality grit–not gritty–grit. It’s an oomph that declares I AM BORDEAUX. It is omnipresent in most reds but sometimes skips out on the whites but here it is. With graceful girth. just a hint of muscularity and bite beneath voluptuous fruit forward body. Really a tremendous wine.

Château Laribotte Sauternes 2018

The suave lushness, the underbrush of earth, the lift even under the sunshine of nectarines, tarragon, mushrooms and soil and then the honeysuckle of it all. It gives and it gives and evolves and it gives.

My sweet babies. Give Bordeaux a chance. You don’t have to delve into the crazy expensive Cru Classé wines. Unless you want to share a bottle of Château Margaux, or Leoville-Las Cases with me. I’m here for that. Or if you have a bottle of Château d’Yquem–that is on my bucket list of wines. But seriously, just get at least a Bordeaux Blanc and dm me to tell me how it was.

Be back soon. Much love.

It’s Getting Dark, Very Dark

17 Nov

Stick a steak knife in me, I’m done. As a goth vegetarian vampire who needs somewhere to put her anger I yearn for reasons slay something, anything, so long as it doesn’t have a heartbeat or a central nervous system. Hence these cruciferous slabs.

I made fun of the cauliflower as substitute-for-everything trend. Especially when one evening, all I wanted was a head of cauliflower to gobble whole, dipped in hot sauce as I do. And the store had no whole cauliflower, only containers of pre-pulverized cauliflower rice. Ugh. And I glanced askance at the cauliflower steak trend. Until, at a couple of dinners where I had no control (as happens to us hapless wine people) over what my meal would be, I was served cauliflower steaks. And they were FANTASTIC.

Still, why bring cauliflower steak home? I thought of it as an affair best left to work dinners and such. A dish to have out.

But then! Beyond the excuse to stab things and eat cauliflower, I had gotten a wine that looked goth AF and was named Very Dark Red, and OMG some steak knives. These Laguiole steak knives were goth as the wine, so I put some Skinny Puppy and Nine Inch Nails on, cranked the oven, murdered a cauliflower, and made a night of it, pairing the knives and wine with the dish.

PS knife pairings? Here for it.

My findings?

THE WINE: Sheid Family VDR (Very Dark Red) 2020

THE STEAK: slabs of cauliflower sprayed with olive oil, sprinkled with salt, pepper, garlic powder, paprika and a touch of coriander, roasted in the oven, based on this recipe.

The two together?? Purrrrrr. I mentioned that in addition to being a goth, I am also part cat, no? This may be the best pairing I’ve ever devised on my own in the wild.

I appreciated that the wine is made of two very big petites: Petit Verdot and Petite Sirah. It’s a toasty and roasty nose, full of grilled plums and stewed prunes, black pepper and green peppercorn. It smells thick, if that makes sense.

Rich on the palate with blackcurrant cordial, stewed black cherry and more plummy prune-y goodness, but also some herbal freshness, even a hint at menthol? Along with charred green peppers and smoke. It is QUITE tasty. The tannins are plump and juicy, which is one of my favorite ways for tannins to be. it finishes vanilla and smoke possibly like goth’s favorite pillow.

Meow.

Try it yourself. Also TikTok deemed a video of me eating my cauliflower with a steak knife as inappropriate and danger so let me say, use a fork, chopsticks or your fingers. But feel free to carve with a knife. Bring on the steak! The cauliflower steak.

Walla Walla Woman Winemaker Wine x Tempranillo Day

10 Nov

Ooooh love a winery with a cheeky name, plus a history that also tastes fabulous and hey! is made by a woman.

In the last few years, my hope for women in the wine industry has grown greatly. In Los Angeles I’m surrounded by amazing women who are bosses at whatever they do in the industry and Get Respect. Despite having felt the need to pen this article about my experiences as a woman in wine, I felt like times they were a-changing. I crave those female-led enterprises.

And then of course I went to a big Pennfold’s tasting on the arm of a male friend, and every single new person we talked to (male and female) was eager to get his attention (he’s the beverage director for a restaurant group) and I got condescending smiles–like they didn’t even think I possibly could be a wine person. Maybe they thought I was the wife? Which I’m not, and even if I was that wouldn’t rule out me being in the industry. Incidentally, his wife is a one of the best tasters I know even thought she doesn’t work in wine. Anyway.

Later that night at another venue, we met the aforementioned super taster he’s lucky enough to be married to, at Wally’s, which employs women…and oh my oh my CAN IT EVER be the breeding ground for toxic vinous masculinity. The three of us were being blind-tasted by our section’s somm (also a friend of my male friend) and I called it a Chablis (aka Chardonnay from Burgundy), and said several times it seemed really reduced, and he ignored the shit out of me. Then mansplained that it was Puligny-Montrachet (ALSO Chardonnay from Burgundy) and that it was “reductive” as if I didn’t at least get the grape and region at large correct. Maybe technically reduced was the wrong way to say it was reductive?

But pretty sure he literally didn’t register that I existed the whole time. So.

GRRRRR.

Anyway. Let’s lighten this up and get to today’s gem: No Girls, which is all about the ladies, and makes this stellar Tempranillo. They have a woman winemaker by the name of Elizabeth Bourcier. The winery got its name for the building the owner bought in Walla Walla which had once been a bordello. At the top of the staircase “NO GIRLS” had been spray painted in the 1960’s, perhaps signifying women finding their power outside the hands of men…at any rate all I can tell you is they make good wine. I had the Grenache on my podcast awhile back, and I saved this bottle for…

OH HEY! It’s Tempranillo Day. Yay again.

Beyond mentioning it is tasty AF FTW here are some tasting notes yay yet again.

No Girls Tempranillo 2018

Deeply hued and murky. Smells of auburn fruit leather and damp earth, plus baking spices, from cloves to nutmeg, with a finish (can a smell have a finish? I say it can) that is saline. Dry dry dry as can be. The silkiest medium tannins you could hope to find partnered with a full but silk-tastic body. Still with prunes/dates/mud palate but augmented by even more potpourri and a certain tartness, like sour cherries that have been dried and rehydrated. yup. And the finish is…Montenegro amaro? Crazy. In my mind it conjured a mincemeat pie that had undergone just a soupçon of smoking, if I am being honest and I am.

I want to wear this wine by a fireside. And also? Fuck the patriarchy.

Yay.

Unprepared Pairing

23 Oct

I don’t drink Malbec. That much. Maybe that’s because it feels so much like a food wine to me, and I don’t eat.

Jk I’m an actor in Los Angeles. I eat sometimes. Especially when it’s free.

I won’t tiptoe around it. Last week, I was on a movie set and saw that craft services (aka “crafty” aka where to get snacks between meals and everyone’s favorite place on set) had…UNCRUSTABLES. That frozen aisle pbj sandwich on-the-go. So I tucked one of the pb and grape jelly ones into my bag for later. Because as I said I eat sometimes, but not on set.

At home, I had it with a glass of Trapiche Malbec and deduced that a) Uncrustables is a perfect food and b) it is THE perfect pairing with a rich Malbec and c) a good Malbec is even better with food.

You guysssss–you know how good peanut butter and jelly is? Somehow Uncrustables has the right proportions, but also is cute, with the fun of the crimped edge that gives you a little extra bread pull in some bites. I don’t know how they do it but damn, it is just right.

The grape-y and nutty and wheat trifecta is complemented by the richness of the Malbec, whose velvet tannins do a little dance with the fatty peanut butter. And the sweetness of the grapes in the jelly are mitigated by the dryness of the grapes in the wine and ALL of that happens at the same time. It’s a gorgeous thuple.

I suppose some people look to wine writing for fanciness, but here I am to advise on frozen pbj pairings. Or maybe I should take up more food posts again–to be fair my last post was devoted to cheese so I would like to think I am doing the good Lordess’ work. And now for your tasting notes!

The Trapiche Medalla Malbec 2020 was made to celebrate Trapiche’s 100 year anniversary. The nose is sweet. I know, I know, a smell can’t be sweet, but it smells of sweet fruit and a soupçon of tobacco. The body is full and tannins velvety. The oak is talkative, and the fruit (red and black, plums and raspberries) follows, then comes creamy vanilla extract-style vanilla. But there is a pep in this Malbec’s step. A flood of blackberry juice mid-palate. A bit of crunchy earth and cedar grip that comes in at the end, so that’s super funsies. A bit of spice and another hit of juice-laden red plums comes at the ens.

This wine is a lot. If you like a big New World red you’ll like it. If you like brawny meat I think you’d like it with that? From what I remember of meat? It also would do well with stuffed red peppers methinks. And it is AWESOME with a grape jelly Uncrustable.

As I write this, I am on a different set, and while crafty did have dark chocolate Milanos and multiple flavors of Nature Valley granola bars (amongst other things), a crafty with Uncrustables has set my bar high for crafty. The Trapiche has inspired me. Onwards artists!

Seriously Good Grigio

27 Sep

There are wines that Wine People dismiss. And when I say Wine People, dare I say wine snobs? I do dare, and confess I might be one just-a-little-bit. And I am guilty of overlooking today’s grape. Is it because I’ve noticed it is the go-to white wine for a lot of my friends who aren’t Wine People/Snobs? Maybe. Well, the more I think of it, the more I realize that that’s a silly reason to dismiss a wine–if it brings people happiness, maybe I should pay attention.

I’ll stop the preliminary banter. The wine I am speaking of is Pinot Grigio. There are SERIOUSLY good Pinot Grigio wines out there, especially once you learn you can get one of higher quality–more complexity, more balance, more beauty– by looking to a Pinot Grigio from a specific appellation.

The appellation in question today is the DOC Delle Venezie, which was created in 2016 to draw out the best of Pinot Grigio from the Triveneto, aka Tre Venezia. The Delle Venezie DOC includes a few different regions: the Veneto, Friuli Venezia Giulia (never can I ever remember this region’s in full–somebody take my Diploma from me) and Trentino, all located in Northeast Italy.

I actually was just in one of those regions, the Veneto, in June, chilling out, the way wine people do, sucking down quite a bit of Pinot Grigio, from sunup to sundown, on the shores of Lake Garda. As one does. So Pinot Grigio was on my radar as something to rekindle my relationship with. And then I was lucky enough to be sent a couple of bottles of it from the DOC Delle Venezie, which solidified my feelings that I’d been neglecting the grape for too long.

A little terminology tutorial: DOC stands for “Denominazione d’Origine Controllata”, and is meant to ensure that if you drink a wine labeled as such-and-such DOC, that you know where it came from, what grapes it was made from, how it was made, and so on. But most of all, you can be assured that the quality of the bev in the bottle will be what you expect, what you wanted, in some situations what you NEEDED, and that you will not be disappointed because it’s a friggin’ DOC. And DOCs have STANDARDS.

DOC Delle Venezie is a standard bearer for the quality Pinot Grigio.

There are a bunch of reasons why three different regions (which in reality are not so far from each other) can lend one named denomination to the grape. In terms of climate, they all benefit from the protection of the Alps to the north. And then there are multiple rivers that flow through them. So there’s coolness to moderate sun which yayyyyy (if you are an acid-lover like me) usually means the wine will sport refreshing acidity. Flowing water also often means the terroir will be well-ventilated. Temperatures (especially when on hills) will vary from night to day leading to a long ripening span(yay ripe fruit) and acidity levels that never say die.

Now that you know a little more about the region, here’s a smidge more about the grape; let’s call it Pinot Grigio basics: The skin of the grape has a grey-pink tinge, leading to the wines having a coppery color, and in fact when more skin contact is allowed Pinot Grigio can be look like a rosé or sometimes even orange wine. Typical aromas include citrus, stone and orchard fruit. The acid tends to be elevated (see: porch pounder), and other fave pinot-tastic flavors include a certain beery-y nature as well as hints of peanuts. and sometimes flowers.

Within the Pinot Grigio Delle Venezie DOC one can be assured that yields are limited–an important part of quality control, as overcropped grapes=diminished quality. And in this DOC the wines actually undergo a tasting to make sure each bottling stands up to the regional standards. I myself tasted a couple of examples from the region and both made me happy to have Pinot Grigio in my glass.

NATALE VERGA PINOT GRIGIO DELLE VENEZIE DOC

Tart n tangy! A lot of peach yogurt vibes and traditionally PG all day–bruised fruits, peanut shells and stale beer (in a good way, trust me). Look, here is the thing: Classic Pinot Grigio is like a baseball game beyond those last two tasting notes. It has peaks and lulls and you’ll come back for more.

ALLEGRINI CORTE GIARA PINOT GRIGIO DELLE VENEZIE 2020

Lighter and fresher and fun. More citrus-y and less lees’y although there was a hint of shells and lactic quality to it, if that makes sense. But most of all, the acidity was clean and clear and I was drinking it with girlfriends on a hot hot day and we couldn’t get enough.

TAKE HOME MISSIVE

Learn how to find the good. Drink the good. Do good. Be you. And if you are a Pinot Grigio lover, this post was for you.

This post was sponsored.

Pod on

7 Aug

Oh hi hey! If you want to hear my voice (I am theatre trained but I don’t know how valuable projection is on podcasts tho) the latest The Wine Situation is up here!

It’s ultra-Champagne focused. I nerd out with fellow WSET Diploma graduate Christopher Ruhland wrote a great book called “Press for Champagne” for people of all wine…levels? seriousness? Anyway it’s solid and entertaining information about Champagne and also made me wish I had a Champagne budget as I seriously have Champagne tastes.

Hey there’s time. I believe.

Take a listen, yes?

I also have more tasting goodness to tell of and you know, then text me (y’all have my number I’m a 3am answerer) or if you are scared (I get it) Instagram me and tell me what you think. Of the episode. Of me.

Of Champagne. The juice we all need more of.

Rosé Gold

20 Jul

I had a helluva time getting the shots for this. Beyond struggling with the dress in which sideboob is inevitable.

Beyond my lack of gold (jewelry or clothing) to bring in that element to the shoot.

Beyond the fact that dammit I couldn’t get my hair to behave–I was struggling to catch a vibe.

Then it occurred to me maybe I should be focusing on the pretty wine, not my pretty-adjacent self.

But nah fuck it. This wine is named with a color that defined millenials, a generation that made the selfies A Thing. Self indulgent selfies it was!

And how. I made eyes with this wine all night long and feel like we really were connecting before it occurred to me I should try it.

The wine I was courting was Rose Gold Côtes du Provence Rosé. I feel like this wine gives a party-forward attitude, but I also feel like it borders on being a Serious Rosé. As in it has body. It has complexity.

It is quite the blend: 42.5 % Grenache, 11.7% Syrah, 27.2% Cinsault, .8% Tibouren, 6.7% Mourvèdre, 6.8% Carignan, 1.6% Cabernet Sauvignon, 2% Rolle, .4% Ugni Blanc, and .3% Clairette. I hope all that adds up to 100%, I haven’t done the math.

It’s so super fresh! But also plush! There’s an element of lees aging that really boosts the body. And when I drink it and close my eyes I see ultramarine blue-green. I adore.

Coral in color. Sniffing it-wise on top of red and yellow AND white stone fruit (i.e. so much fun florals) I also got blood orange and SCADS of minerals. Yes to yellow and white peach and raspberry sea-salt nose. Dry but unctuous (as unctuous as rosés go) body.

Palate echoes nose with a…so some wines feel concise. Cutting. They make their impression. Not this one. This one invites expansion. You may not make new discoveries or you will, pending your attention span.

All over, would I hand this wine a rose (um The Bachelor (which I’ve never watched) reference) yeah I WOULD. Is it a rose-worthy rose?

YES!

So gold. so Rosé. So Super. And selfie worthy which for some wine writers may be the most important thing but for me it’s the icing on the cake. Or should I say the filter on the selfie. Which is which.

Sex Love and Barolo–playing FMK with my favorites

9 May

Oh wow. I’m not sure how, but I got to stay/work-Barolo/Barbaresco-cation. For the Barolo Barbaresco World Opening 2022. And I got to rate the latest vintages. Perhaps it is fate. Like, I am madly in love with Barolo and Barbaresco. Both are Nebbiolo, but Barolo is a little more brash, in terms of tannins, and aged longer than Barbaresco. It only makes sense I’d get to spend three days with them. Me, Barolo and Barbaresco–there’s a threesome dream team.

Granted there are different tiers of love. Barolo is a lover, Barbaresco I’d marry. I don’t know that there is a B in the Piemonte I’d kill. If I were playing Fuck Marry Kill with the region. Certainly not Barbera d’Asti.

Playing FMK with wine. How did I get there? Enough about me.

I don’t have ONE wine that made me realize wine was magic, but a Damilano Lecinquevignes was the first wine that made me go bonkers for a Nebbiolo–like I DID NOT KNOW THAT WINE DID THAT. I also didn’t know what to expect from an orgasm until I had one. The problem with great wine and sex is now I have expectations.

Sex, love, and Barolo. You really can’t take them apart.

If you are not familiar, they are wines made in Piedmont, in northern Italy. They are 100% Nebbiolo. It’s a finicky grape. It is high in everything–acid, tannins, alcohol–and that is perhaps what makes it so intoxicating on so many levels.

The morning after the casual welcome soirée on the 73rd floor of the Intercontinental, we walked into a room with 204 bottles of the recently released vintages of Barolo (2018) and Barbaresco (2019), and four hours to make our way through, in whatever order we wanted (they had a crew of somms to bring us whichever wine on the list we pleased)as many or as few of the bottles as we wished, and ultimately rate the vintages. I made it through about 50 wines.

I’ve realized that the more wine I sample, even when spitting, the more pithy, asshole-ish, and absurd my notes become. Not that I’m necessarily liking wines tasted later less–I just am a little less buttoned up in how I describe them.

Interestingly…and I’m just saying…some of my favorites, like top three faves, were favored producers from prior tastings and (hello I’m brain damaged, I don’t remember every favorite Nebbiolo without going through old notes and yes I keep notes on nearly everything) surprise surprise were loved again. And they were ones that turned up on the other’s top picks.

I could go on about the rest of the press tour and maybe I should. There was a party at Universal Studios. There was a master class. There was Fontina cheese (and there always should be cheese). There was a big walk around tasting for the trade. And then there was the walk around for the public that me and my new wine besties played hooky from because we got invited to a Cote de Rosés party with models in Hollywood where we greedily sucked down rosé like the water it was, after three days of Nebbiolo.

I digress.

I’ll be real. Barolo and Barbaresco are nearly always great, particularly when they’ve had some time to grow into their tannic noses. But it’s those top…let’s just say top ten, just to be controversial (probably more), that are the wines that make you go hmmm…a happy hmmm. If I’m being real (which I think I just said I was) there is no Kill in Barolo/Barbaresco FMK. It’s more like Fuck Marry Kiss.

I’ll start with a producer I was excited about at the morning tasting, Ettore Germano, and it wasn’t until I talked to the winemaker himself at the walk-around the next day that I thought hmmmm, there’s something familiar in his face. I later realized I’d had dinner next to him at a sparkling wine event four years ago. That time, he was pouring a sparkling Nebbiolo rosé that knocked my socks off. So I was happy that his solid reds were solid. Beyond solid really. That man’s wines are art.

My next pick, according to my tasting cohorts, is supes controversh for building a VERY modern winery that looks like wine boxes stacked on each other in Barolo. I feel like Italians do art and fashion so well and so progressively, so it’s interesting they object to a lil’ fun architecture but whatever. L’Astemia Pentita is the name of the wine and her Barolo from the Cannubi vineyard comes in purple glass bottles which I’m guessing is also not so popular with the locals. And it is GOOD. In my top five. Energetic, bracing, and then there’s notes of pastilles. Great fun. And maybe it’s wrong but I do love a troublemaker so long as their product is delish.

And then we come to my old friend ( I wish) G.D. Vajra. I cherish their wine. The bottling I had was from Barolo Bricco delle Viole. My notes read “smells like white chocolate laced w/ flowers, much fresher palate, alert tannins but not annoying -fernet-laced. Complex, fascinating, heady. I do love them.

Go on and get yourself some Barolo. Grab yourself a Barbaresco. Have some nibbles on hand and have a ball. I did.

The line

8 Dec

Oh hi hey! We all thought this was perhaps from the Macon in a blind tasting including me. And…I brought it. So I should have known it was it. So.

The chum you see in the picture is my friend Jiaqi. Also a wine nerd in my life. We are shameless selfie-ers but I’m the shameless insta-story and blogger.

This is surprising. All the Line 39 wines were. So good for 11 bucks a bottle!

I didn’t want to like it any more than I wanted to like the Line 39 Pinot Noir which has quite the savory kick to it.

But the Chardonnay tastes like southern Burg making a stab at tasting like expensive winemaking but it’s not expensive but it’s got some oak happening but isn’t too rich or ripe. Like a person who carries things that look great and look designer but hey! They just braved the Ross Dress for Less Lines.

And they look casually possibly pricy.

Wine fast fashion but it’s all good.