Clear, medium-deep ruby. Fairly forward nose of prunes and strawberry jam with some pipe tobacco, vanilla and toast. Juicy on the palate, tasting of Evans cherries backed up with some smoky oak and still-noticeable tannins. Drink now.
Known as the “Master” of the Nahe region, Dönnhoff here offers an outstanding Riesling at a very good price where finesse and power are in symbiosis. Medium body with brisk acidity and pure flavours of lime sorbet and white nectarine dance on the palate and finish with mineral notes that lingers. A natural with sushi and a great pairing with salmon or tuna tartare.
Incredible value! I remember trying this Port at the winery back in 2012, just before being released and was blown away by the quality. Big, rich and full-bodied, the ’09 Fonseca possesses a saturated colour and a bouquet of crème de cassis, plums, raisins, spice, violets, dark cherries and earth. There is a concentrated palate, intense tannic structure and a long finish, which equates to 30+ years of longevity.
Though described on the label as a Red Ale, it is more gold/amber in the glass, showing lively floral, fruity and fresh malty aromas. Robust full-bodied dry malt kicks in on the palate with a bitter hoppy finish. Hearty, characterful brew.
Modern-day Chards from Australia, such as this one, have evolved over time to cut back on the oak and let the ripe fruits play a starring role. The nose on this beauty show ripe apple, peach and pear notes to go with cream, spice and minerality. It’s creamy and buttery on the palate but still maintains its freshness and lovely fruit flavours. Enjoy with broiled lobster.
Nose reveals red berry and redcurrant fruit with lightly earthy, dried herb and spicy notes in the background. Contrasting dry bitter cherry flavours kick in on the palate with firm tannins, appetizing acidic bite and a splash of chocolate.
Characteristic Merlot dark plum and earthiness on the nose with Cabernet-like blackcurrant flavours chiming in more on the palate. Has good depth of fruit and solid structure but, like most 2010 Cru Classé reds, it needs 3 to 5 years' additional cellaring.