Spent two weeks visiting family in Central/Northern Italy and in Switzerland. Tried a lot of great wines

2020 Il Marroneto Brunello di Montalcino: Very perfumed and floral. Lots of red fruit (strawberry, cherry, cranberry), with some hints of herbs like rosemary and mint, as well as flowers (violet, lavender). Fine tannins. Was the first wine I had on the trip but also one of my favorites. Would love to find a bottle with age to see how it evolves. 19/20

2006 Fuligni Brunello di Montalcino Riserva: Same red fruits as the Il Marroneto, but more dried and tertiary in character, now firmly alongside notes of tobacco, leather, rose, and mushrooms. 18/20

2016 Castiglion del Bosco Brunello di Montalcino Riserva ‘Millecento’ (not pictured): Enjoyed as part of a tasting at the winery. More dark-fruit-oriented, with graphite, tobacco, and leather poking through. Had some balsamic/herbal notes as well. Polished tannins and a long finish, but felt a little “hot” with the higher ABV. 16/20

2019 Castiglion del Bosco Brunello di Montalcino ‘Campo del Drago’ (not pictured): Also part of the tasting. I enjoyed this more than the Millecento, as it felt more energetic. Sour cherry, bitter orange, herbs, and white pepper. Has a distinct salinity to it as well, which was interesting. 17/20

2020 Castiglion del Bosco Brunello di Montalcino (not pictured):Also part of the tasting, their “regular” Brunello. Our host mentioned 2020 was a hotter/drier year, and it felt apparent in the wine, as it was richer/rounder with riper fruit characteristics. Had less of the acid/mineral/herbal tension, so it wasn’t as exciting to me. 15/20

2016 AR.PE.PE. Grumello Buon Consiglio Riserva: AR.PE.PE. has been one of my favorite Italian producers, and this wine was new to me. Classic Alpine Nebbiolo profile with strawberry, sour cherry, blood orange, mountain herbs, and distinct granite/iron notes. Light-bodied but persistent, with high acidity and very fine tannins. Very reminiscent of a fine Burgundy. One of my favorites from the trip. 19/20

2017 De Vescovi Ulzbach K500 Blanc de Noirs Pas Dosé: Probably my most exciting discovery of the trip. I have not spent a lot of time with Italian sparkling wines, but there are a few Franciacortas I’ve enjoyed. This was different. Mix of strawberry, lemon, almond, autolytic notes, and an unusual mossy character. Zero dosage, so it can be a bit austere, but drank like a laser. Would love to try this again. 17/20

NV André Clouet Chalky (not pictured): I like Clouet but had not tried this one before. Fun Champagne with candied lemon, apple, brioche, and wet chalk. There was a faint smokiness as well that was interesting. Mouthfeel was creamy but saline, with a nice chalky finish. Refreshing but fairly linear at the end of the day. 16/20

2024 Knoll Ried Kreutles Grüner Veltliner Smaragd: Paired with a schnitzel. Apples, apricot, white pepper, and mountain herbs. Rich mouthfeel, fuller-bodied, with some savoriness as well, but has a distinct citrus backbone that helped cut through the richness of the meal. Worked together very nicely. 16/20

2009 Clos du Marquis Saint-Julien: Paired with steak. Dark fruits (cassis, blackberry, black plum) layered with cedar, graphite, and violet. Some earthy/mushroom notes starting to poke through as well with age. Fine tannins, long finish, well-balanced. 17/20

2024 Möhr-Niggli Maienfelder Chardonnay: I’m a big fan of Swiss Pinot Noir and think they’re very underrated. For Möhr-Niggli specifically, I really enjoy their ‘Pilgrim’ wine. This was my first time trying their Chardonnay. Citrus, some green fruit, and subtle spice elements lurking beneath. It’s fairly lean and mineral-driven, which I prefer in a Chardonnay. Stylistically leaning in an interesting direction, but lacks a bit of complexity. Also relatively expensive for what it is. 16/20

2019 Poggio di Sotto Brunello di Montalcino: This was one of my favorites from the trip, even though it’s still young. Sour cherries, wild strawberry, blood orange, rose, and some burgeoning tobacco, leather, and herbal elements as well. Energetic and persistent, with silky tannins. 20/20

2024 Poggio Scalette Richiari: Part of the Italian wine pairing at Enoteca Pinchiorri in Florence. Chardonnay, although the somm mentioned it included some Gewürztraminer as well. Lemon, ripe apple, and stone fruit, paired with subtle vanilla/oak. Richer and rounder than I prefer, but an interesting wine. 14/20

Tenuta Montauto Poggio del Crine Sauvignon Blanc: Same pairing. This had a surprising profile for a Sauvignon Blanc, denser and creamier than I’m used to. Preserved citrus fruit, some pastry qualities, marzipan, and subtle floral notes. Had some salinity as well. I tend to prefer a stronger pyrazine character in Sauvignon Blanc, but this was a fun diversion. 15/20

2022 Argentiera Bolgheri Superiore: Same pairing. More Bordeaux-like profile, with cassis, blackberry, violet, cedar, and graphite, but layered with some Mediterranean herbs. It’s plush and ripe, with refined tannins, but felt a little dense overall. 15/20

2021 Montevertine Le Pergole Torte: Same pairing. Has been on my list to try for a while, and I’m really glad I did. Cherry, pomegranate, rose, blood orange, tea, and herbs. Great acidity coupled with a long mineral finish and extremely fine tannins. Still young, so it’s another wine I really want to try again with some age. 19/20

2014 Giuseppe Mascarello Barolo Monprivato: Same pairing. This was very unique/interesting. Red fruits, anise, and licorice, with notes of tobacco, mushroom, and forest floor as well. I also sensed a pretty distinct saffron quality in the wine. Still has vibrant acidity, but is super complex, with very fine tannins and a long finish. 19/20

2015 was a warmer year in Piemonte and this is the most approachable of the Produttori vineyards so I thought I'd open it. Could easily age another 10 years. 

It's an outstanding wine and makes a convincing case for why people love this producer, especially at the price point. 

powerful and very tight initially, but opened up over a few hours to deliver intense ripe dark cherry, tar, dried rose petal, espresso, cola, cocoa powder, forest floor, oregano, blood,  sage and bay leaf. 

Ripe on the palate but in perfect balance structurally. The ripe cherry rides on high acid, and is backed by high fine grippy tannins, and very well integrated high alcohol. 

Long finish. 

Very excited to try more of these wines. 

Courtesy of The Chicago Wine Company. I have been strategically bidding since this past spring to build an educational cellar as I’m still pretty new to wine. I’m so excited to get into some of these (but I’m prepared to cellar the ones that need it)!

What I got:

-2019 Castello di Ama, Chianti Classico, Riserva Montebuoni x2
- 2022 Chateau Thivin, Zaccharie, Cote de Brouilly
-2010 Peay, Pinot Noir Pomarium, Sonoma Coast
-2023 Jean-Marc Burgaud, Corcelette, Morgon
- 2013 R. Lopez de Heredia, Bosconia Reserva, Rioja
-2006 R. Lopez de Heredia, Tondonia Tinto Reserva, Rioja
-2018 Chateau Tour Saint Christophe, Saint-Emilion Grand Cru x2
-2008 Cordero Montezemolo, Barolo, Monfalletto
-2015 Domaine des Gaudets Morgon Cote du Py
-2019 Glenelly, Estate Reserve Chardonnay, Stellenbosch

What should I open first??

Salut à tous, chers amateurs de vin ! 🍷

(Ajout : on m’a demandé pour le contexte, je suis un étudiant français et plus particulièrement bordelais, qui étudie à Bordeaux)

J'ai 23 ans et, comme beaucoup de jeunes de mon âge, je commence à réfléchir sérieusement à mon avenir professionnel. D'autant plus que j'ai choisi de le construire dans le secteur vitivinicole, un secteur qui traverse actuellement une crise mondiale.

Je suis titulaire d'une licence en commerce du vin et, cette année, je me spécialise dans la production grâce à un apprentissage dans un Grand Cru renommé de Pauillac, à Bordeaux. En septembre prochain, je devrai choisir mon master : soit une spécialisation plus axée sur l'œnologie et la viticulture, soit une spécialisation plus axée sur la vente et le marketing du vin.

J'adore ce que je fais. J'aime apprendre chaque jour et j'aime vraiment participer à l'élaboration de ce beau produit. Mais en ce moment, je suis inquiet. Je suis inquiet(e) car j'entends beaucoup de choses négatives sur le secteur et son avenir. J'ai peur de ne pas trouver d'emploi stable plus tard, ou tout simplement de ne pas pouvoir construire la vie professionnelle que j'espère.

J'ai aussi parfois l'impression que mes amis, qui suivent des filières d'études plus « traditionnelles », auront beaucoup plus de facilité que moi à réussir leur carrière.

C'est un sentiment étrange : j'ai enfin trouvé un métier qui me passionne vraiment, et pourtant, il pourrait être affecté par des facteurs externes totalement indépendants de ma volonté.

Je ne sais pas vraiment ce que j'attends en publiant ceci. Je voulais simplement partager mes sentiments et mes inquiétudes. Peut-être que certains d'entre vous sont dans la même situation, ou que d'autres pourraient me donner des conseils ou simplement partager leur point de vue. Je traverse actuellement une période de questionnements importants et j'apprécierais beaucoup d'avoir l'avis de personnes travaillant dans le secteur viticole depuis quelques années.

Merci de votre attention et bonne journée/soirée !

Sooo I might've contributed to why this wine is spectacular, but I still have to give it to the producers for such a great, meant to last white wine.

I bought this bottle back in June 20th. I never opened it fully, but I (needle) coravine'd myself probably about two glasses worth about a week after first purchasing it. It tasted like Albariño, a higher quality than most, but it still didn't fancy me anything special. Forgot about it in my wine cooler until today.

I was checking what wines I had left and I realized this one still had most of the juice left, compared to others. Wasn't sure of the state it'd be in but I figured I'll give it a try, and just dump it if it's bad.

BOY, was I pulled back inmediately. Just on the nose. Inmediate: Overripe yellow apple, white flowers, candied orange, ripe melon, lemon zest, and a distinct breeze of minerality akin to salty sea breeze.

Palate put everything together. The fruit was less prominent but the minerality excelled.

High Acidity, almost laser like, and a rounded medium body which was tamed by the lees; rich but not buttery. Enough that it was highly crisp, with the right amount of a marzipan-like structure.

From the fine wine shop I got it from: "Entirely grown on pergolas and harvested by hand, this Albariño is fermented by parcel or group of adjacent parcels in stainless-steel tanks then aged for at least 5 months on the lees before final blending."

This was divine. Every sip made me feel like I was learning wine all over again. Amazing Albariño, I might've not had many over time but this pushed the ceiling so high, it's hard to think anything gets close at this price point. I've had worse tasting burgundies for triple the price as this.

Did the coravin work in my favor this time? Who knows. Most whites I've coravined get progressively worse over time, even when they have a high fill. But this one got so much better, I'm pushed to believe it was the craftmanship behind this wine.

Pazo De Señoráns Albariño, 2023. Galicia. Rias Baixas D.O. Spain.

94 Points.

$32.

I'm currently on my way back from 3 day trip to Málaga and around. I had plenty of wonderful food and wine, but one thing that stood out was various sherry pairings.

I didn't really think too much about it, just ordered whatever was on offer and had it with whatever I was eating, and it hit the spot every single time. Tio Pepe Fino with deep fried sardines, Oloroso with Iberico ham, Manzanilla with random tapas, all sooo lovely.

I'm taking home one bottle of fino and a firm commitment to tasting more sherry with food from now on.

A Ponzi schemer got a six-year prison sentence Thursday for his boozy bamboozle to trick investors into thinking they were giving loans to wine collectors who were putting up their rare bottles as collateral.

The wine didn’t exist, but the hangover was real — Stephen Burton’s scheme siphoned more than $83 million from 141 victims from 2017 to 2019. Burton’s accomplice, James Wellesley, has already been sentenced to 10 years behind bars.

Burton, 62, got the lighter sentence, in part, because he cooperated against his partner in crime and helped locate some of the stolen assets, and partly because he spent 13 months awaiting extradition to the U.S. in a brutal Moroccan prison.

READ MORE

Yesterday's bottle: 2022 Château Batailley. Honestly? Pretty meh. Boring fruit, tight tannins, and a short finish.

I am trying to find out how climate affects tannin but there’s lots of directly contradicting info online. I’m seeing many articles say warmer climate wines produce riper, softer tannings and cooler climates producing harsher.

Then seeing some say the completely opposite. Is there any truth in either of them-and can climate explain why something like a cahors Malbec has much harsher tannins than Andean versions. Thanks in advance.

I recently got back from a few days in Valpolicella and thought I would share my experience, as I couldn't find too much information before I went (but am very grateful to the handful of posts I did see on here!)

I stayed in the heart of Valpolicella and so everything was very close, but because I was travelling with my two young children, I only managed to visit three wineries during my trip.

The first (maybe it shouldn't have been the first, but it was my priority!) was Quintarelli. I called four days ahead of time and managed to get a spot on the day I wanted (and this was during August, the height of travel season). Quintarelli only offers the full tour and tasting, which seem to take place twice a day, so it's essential to book ahead.

We toured the cellar and learned about the history of the winery and the wine-making process. The tasting consisted of six wines: their white wine, the 2019 Valpolicella Classico Superiore, the 2018 Amarone, the 2003 Amarone, the 2018 Alzero (Cabernet blend) and the 2015 Recioto. All were excellent quality, of course, but the 2003 Amarone blew my mind the minute I smelled it. I don't think I'll ever forget that wine (and am pretty sure I will never taste it again!) Interestingly, I learned that Quintarelli uses a portion of dried grapes in all their red wines (which, I suppose, is why they don't produce a wine specifically labelled as Ripasso). The tour and tasting cost 60 Euros, which, given the price of the wines we tasted, was well worth it.

The second winery I visited was just up the road from where I was staying, and I called impromptu one day when my toddler was napping to see whether I could drop by for a tasting in 15 minutes and they were very accommodating. The winery was Corte Borghetti and I had a lovely tasting in a beautiful room with a full spread of meats and cheeses along with a full bread basket that was enough for a light lunch. They also served chocolate and biscuits with the Amarone. I tasted a sparkling wine, their Valpolicella Classico, Valpolicella Classico Superiore, Valpolicella Ripasso and Amarone. I thought they were all quite lovely and good value. I believe they also offer tours as part of the tasting, but I was short on time and said I was just interested in the wines.

The winery is family-run and, from what I could tell, seems to be run mostly be women, which was refreshing. It seems they get a lot of drop-ins and tour groups, as there was a large group at one of the tables in the tasting room having lunch.

The last winery was one we also dropped in on after calling 30 minutes ahead of time, and were fortunate because they had a tasting starting right around that time. It was Pietro Zardini, and they poured us a few wines and served a small plate of cheese and salami with bread sticks before taking us on a tour through the production areas and cellar, and then we continued with the tasting. The grounds are beautiful and the wines were quite good. We tasted six wines in total (Lugana, Valpolicella, Rosignol (red blend), Valpolicella Ripasso, a red blend and two Amarones). The tour host was really nice and very accommodating to the two young kids we had with us this time. The winery uses amphorae, which was interesting to see and learn more about.

In general, I would recommend calling the wineries ahead of time unless they specifically mention on their websites that it's not necessary (I know that Brunelli is one example of this). Most have set times for the tours and tastings (which often seem to be at 10:30a.m. and 2:30p.m.) and most of the tastings (which often includes a tour and/or some light food) cost around 30-35 Euros. You may be able to just show up at some of the bigger producers - I don't know, as I wanted to focus on the smaller/legendary ones that I can't buy at home. Quintarelli provided me with a list of other wineries to visit (see attached photo).

Valpolicella itself has some lovely scenery, and with Verona and Lake Garda nearby, there's plenty to do. I would have loved to have more time to explore more of the wineries. Bussola in particular is one I would have loved to fit in. Maybe next time - fingers crossed!

As title says, a beautiful 100% sangiovese vino nobile from 2020. Could it still be kept? Absolutely, but it was already a joy to drink. Paired with a day old slowly cooked ragu.

Avignonesi is the biggest biodynamic vineyard in the world run by Virginie Saverys, a Belgian woman.

Nose:
Lively red fruit and juicy notes. Perhaps some hints of floral and spicy characteristics, aswel some tomato/ earthy tones from the barrique (slavonique 18 months and oak 18 months).

Taste:
Fermentation happens in inox so the barrique is subtle, and not as vanilla as one would expect. It’s silky smooth with enough acidity to cut through the fat of the ragu. Long yet supple finish and a joy to drink. Didn’t last long.

One of my favorites when i just need a good sangiovese that everyone can buy (25 EUR).

Hi all! This may be a silly question but since turning 40 this year (I’m a female) I’ve become quite intolerant to wine. I used to be a regular wine drinker. Each time I had it more recently I’d wake up between 1-3am with my heart pounding my app says up to 100-120bpm , sweaty and be up all night long completely unable to get back to sleep. The next morning I’ll feel truly horrible. Im talking from 1/2 bottle at dinner (hours before bed with water after). Every so often I’ll try it again to make sure it still happens lol, and yes it does. I do really miss wine tho! I have a wine tasting event coming up. Is there any sort of supplement I can take to help with this? I’ve seen vitamins like Cheers and the anytime you drink vitamin. But really will anything help with this or am I just destined to not drink wine anymore or have a horrid night if I participate? Any advice I would appreciate. I can have 2-3 beers and it doesn’t have the same negative effect on me.
Thanks!

I’m currently curating a Napa trip for my husband’s birthday later this month, and I’d love some recommendations from people who really know the area/wine. We’ll be staying in Yountville and already have reservations at Far Niente and Promontory, as well as dinner at The French Laundry. We’ll have a rental car (and WILL get car service for winery stops), but I’d prefer to keep most of our additional stops in or reasonably close to the Yountville/surrounding areas rather than spending the trip driving all over the valley. For the remaining wineries, I’m less interested in checking off the most famous Napa names and more interested in places that are genuinely exceptional, whether that means incredible wine, a beautiful property, great hospitality, an interesting winemaker/producer, or something you think a wine lover really shouldn’t miss.

So, if money were no object, where would you go? I don’t necessarily mean the most expensive tasting (and I’m completely happy paying a premium when the wine/experience warrants it), but I’d choose a $75 tasting that’s phenomenal over a $500 tasting that’s mostly expensive because of the name. We’re wine enthusiasts but certainly not sommeliers, so I’d also love places where the experience is engaging and educational without feeling pretentious.

BONUS: I’d also love restaurant recommendations in/around Yountville. The French Laundry is obviously our big dinner, so the others don’t need to be tasting-menu/fine-dining experiences. I’m looking for genuinely excellent food so anything from a fantastic casual lunch or bakery to another beautiful dinner, cocktails, wine bar, etc. Again, quality and experience matter more to me than price or prestige. Thank you in advance, cheers!🍷

I love sweet/dessert wines above all classes and looking to try some great/memorable ones that you all have had. For reference so far, I've had popular ones/regions - Sauternes, Tokaji, Klein Constantia, Madeira, and sweet German rieslings - and looking for recommendations for more great sweet wines from other regions!

I'm visiting with my parents, my mum is a huge history buff, and we're staying about an hour north of St. Émilion in Montmoreau.

I'd love to show them around a bit and they're really keen to visit a few wine estates next week, but I've only ever visited estates with work / filming, all of which are less tourist-focused and very access restrictive.

So, where are the good châteaux to check out for a good experience, a bit of dégustation etc. ? Thinking sort of Phélan Ségur or Pontesac level, but probably around Saint Émilion.

I'd love your recommendations; where did you have really positive experiences?

Im thinking of booking Vajra, Cavalloto, Castella di Nieve, and Contratto in Piemonte. Do you guys think any of these could be repetitive? Not sure if necessary to see more than 1 wine cellar outside of tasting. Should mix with smaller producers? I am excited to try the wines at castella di nieve. Are cavallato or contratto may either be good one to start with? thanks!

Last bottle has it as their mystery bottle. At least that’s what AI says. I picked up 2. Anyone else buying?

Hello! I am very new to the wine world, but my fiancee and I decided that we would like to enter into it. We don't have much experience other than coming home with about a dozen bottles from Italy and France after some amazing vineyard tours

We found this old wine cabinet on Facebook Marketplace and it seemed like too good of a deal to pass up on. It seems like it works well other than the digital displays, but those are just watch batteries that I already ordered.

I was able to find this manual https://eurocave.nl/en/wp-content/uploads/2024/02/confort-extreme-v064-v164-v264-d164-d264-e164-e264-s064-s164-s264-fr-en.pdf, and I had some questions about the charcoal filter that needs to be replaced. I don't think I'll be able to find original parts from 2000, do suitable replacements exist?

Beyond the maintenance, I was wondering if you guys had any tips for actually using this? We mainly purchased to store/age some of the reds we got abroad, but with this being a 3 zone cabinet, I was debating how we can maximize the usage? It will be stored in a radiant-floor heated garage in New England, my only concern is it getting too hot in summer as I see the recommended temps are 54-77 degree range according to the manual. Is it a huge deal if the garage might hit 85 degrees on some super hot days?

Thanks in advance for any tips and help

Hi all, i recently tried this wine at a restaurant and loved it. Its extremely sweet, somewhere between melon and honey. While the bottle is definitely something I'd get for a special occasion, I'd like a more affordable option too if anyone has a similar suggestion. Im based out of the UK

Clubs/Memberships that have a good QPR as well! TIA

Just need to have the room sealed before I can turn on the ac, and put the wine in there.
Been thinking about putting some lighting inside some of the wineracks. Pretty sure I have seen that before, but I started wondering if led strips don’t heat up the bottles being so close? Or is that not an issue? Anybody don’t similar?

Notes in post below.