Tawse has turned in an impressive array of Francs in 2009. This mid-weight wine is absolutely delicious with complexity, presenting itself in the form of cassis, raspberries, violets, dark cocoa, tobacco, herbs and spice. It is ripe with good concentration and supple tannins on the great finish. Serve with a pappardelle-and-veal ragout or a herb-scented leg of lamb.
Malagouzia is Greece’s answer to Gewürz (some say Muscat.) It is medium-bodied with a perfume of peach, flowers, white pepper and honey. The length is excellent, with fresh acid acting as a backstop. Pair with grilled mahi mahi topped with a jalapeño/fruit salsa.
Softly scented ripe berry-fruit with red berry and pomegranate flavours presented in a somewhat dry, food-friendly European style. Attractive and easy to like.
Clear inky-deep plum red. Medium-intensity nose of black cherry and black pepper. Lots more black cherry on the palate, full-bodied with a long finish. High alcohol makes it a bit hot. Needs another couple of years.
Get ready for more soursop sour beers in Canada. The tropical fruit, aka Brazilian paw paw, graviola or custard apple, is the latest “it” fruit in sour beers because it’s got a tangy pineapple or strawberry flavour. This brew’s racy acidity helps the orange, apricot and lemon notes shine, finishing dry with zero bitterness. The acidity makes this beer fun to use in salad dressing (just swap out some of the oil in your dressing) or sip it alongside fruit salad or nachos and guacamole.
White flowers, lime zest, honey, crushed rock, apple juice, peach and pineapple are all present in this rich and intense Riesling. There is lots of acidic verve on the finale, giving the impression of a dry wine even though there is 29 g/l of residual sugar.
The nose shows creamy apple, pear, vanilla toast, citrus and spice. This classic Sonoma Chard displays a spicy bite on the palate to go with baked apples, poached pear, vanilla cream and a range of toasted oak spices. Good acidity keeps it lively and fresh on the finish.