Very dark ruby. Sun-dried raisins and an intriguing note reminiscent of aged Parmigiano cheese. Very nice on the palate, tons of fruit and just enough sugar to give it a nice balance and a full body. For port-lovers in need of something new.
Dark brown, thick, lasting light brown foam. Butterscotch, caramel and dark chocolate on the rich nose. Gently smooth in its attack, it becomes full and round in the mid-palate and finishes on a sweet caramel note with only a tad of bitterness.
So lovely on the nose with brambly red fruits, forest floor, toasted barrel spices, stewed herbs and red plums. This is serious Cab Franc with rich and savoury red fruits, lovely oak spice, firm tannins and the stuffing to improve for a decade or more.
Though it seems that armagnac is doomed to play a lifetime of second fiddle to its celebrity relative, cognac, I’ll openly admit that I prefer it. Larressingle’s blend of old eaux-de-vie is an experience, not a drink. Its bouquet of dark chocolate, cinnamon-baked apples, leather, raisins and dried roses will have you sniffing for a small eternity before you tilt back for a sip. Serve in a snifter or wine glass to get the best from this exquisite brandy.
A Rhône blend of 45% Grenache, 45% Syrah, and 10% Mourvèdre from 60- to 90-year-old vines. A nose of kirsch, raspberry, cherry, plum, earth and a nice chocolate note. This is juicy stuff in the mouth with dark, rich fruits, licorice, earth, tar and fine tannins. A nice treat for lovers of this rustic yet pleasing style.
I stock up on cases of the newest Rodenbach Vintage every holiday season. This Flemish Red Ale is perfect for oenophile pals. It has a wine-like beginning and a balsamic vinegar-like tang thanks to the house strain of yeast, which was found to contain at least 25 different types of microflora and bacteria. They’re great beers for cellaring too.
Sourced from 5 vineyards in Cawston, Oliver and Naramata Bench. Granny Smith apple, Anjou pear and Meyer lemon predominate on the delicate nose and minerally palate. Lees stirring adds mouthfeel, while the lean 12.2% alcohol ensures liveliness. The briny note begs for oysters.