Shows citrus lemon and lime on the nose with stony minerality and soft spice from minimal oak aging. Lovely mouthfeel with fresh citrusy fruit and balance through the finish.
A solid little Bordeaux made in a somewhat fruit-forward style. It shows mellow red fruit and redcurrant scents with a note of spice and earthy mushroom overtones. Medium-weight on the palate, with moderate tannic structure and a lick of chocolate on the dry finish.
Ruby/purplish. Typical Sangiovese nose with an extra dose of small red fruits. Subdued spicy oak. Medium body, tight core of fruit extract and finely grained tannins. Firmness in the nice, moderately long finish. Ready to drink and perfect with tomato-flavoured Italian meat or pasta.
A nose of attractive blackcurrants, raspberry, savoury spices, cigar leaf, cedar and vanilla. It is a robust wine on the palate with roasted vanilla bean, anise, currants and cherry with a mélange of spice notes. Quite structured with plush tannins and the stuffing to age for 5 to 10 years.
A sense of elegance on the nose with notes of creamy pear, apple, melon, butter and vanilla cream. This is a comforting Chard on the palate with a creamy texture that highlights rich poached pear, lovely oak spices and lively acidity to keep it all balanced.
Atlantic Canada’s oldest craft breweries, like Picaroon’s, specialize in traditional Irish, Scots and English ales — and this one is worth picking up. Pouring deep amber with copper tones and a fuzzy yellow head, this is a medium-bodied ale with a light, crisp mouthfeel. The sip is layered with biscuit, spicy hop, and honey — and its spicy herbaceous notes last from start to finish, building with each sip. A light caramel and nutty backbone is just here for balance. Try with aged cheddar.
This beer is made for dark, frosty weather. Clocking in at 9% ABV, this Russian Imperial Stout has rich, complex aromas of dark chocolate, vanilla, with a touch of molasses and umami-rich soy sauce on the nose. Pouring a deep, opaque black, on the sip there’s roasted coffee and semi-sweet chocolate with a building bitterness. Got fire? Try toasting some marshmallows and serving alongside, the gooey texture cuts through the ale’s full body, while burnt vanilla flavours complement the cocoa notes.