Just imagine taking the richest, most mouthcoating, just-pressed wine grape juice and then adding enough high-end VSOP Cognac to it to bring the alcohol up to around 17%. Then put the blend into Cognac barrels for a minimum of... Read More
Probably a blend of Grenache Noir, Grenache Blanc, Grenache Gris, and/or Maccabeu with a smaller amount of Muscat Blanc a Petit Grains or Muscat d'Alexandria – but no one knows for certain. The grape were almost certainly... Read More
Starts with a fermenting vat of white and pink Garnatxa grape must with fermentation stopped by the addition of branding. Then, still sweet, into a “solera” – tiers of tanks – where the wine ages exposed... Read More
An unusual winemaking approach creates a distinctively delicious Sicilian sweet treat. Aromatic Zibibbo grapes divided into two lots; some are made into traditional wine while others are dried on matts in the Sicilian sun. The... Read More
The super-secret value of Port: a true “Vintage” port that ages in cask a few years (vs decades in bottle) to be ready to enjoy sooner and at a terrific value price. Bottled unfiltered, this can be enjoyed now or in... Read More
An outstanding in real Madeira for sipping or use in rich sauces or soups. The light tawny color and heady aromas and flavors of toasted nuts, dark caramel, and burnt orange peel come from barrel aging and exposure to high heat... Read More
California Rhone-specialist Doug Margerum takes on Bandol here in a 100% Grenache red, fortified to stop fermentation, blended from vintages 2018-2021, and aged 2 years in glass demi-johns in the sun on the winery’s roof.... Read More
A classic white port with plenty of vibrant acidity to go with the rich stone fruit and hints of toasted nuts and salty caramel. Rich, but not thick, and sweet but not at all cloying, this is the traditional style of white Port... Read More
Recioto is Amarone left sweet - in this case, gloriously, richly, deeply, sweet but remarkably fragrant and fresh, too. Musella only makes Recioto in great vintages, using the very best grapes of the harvest dried on straw mats... Read More
We did NOT intend to buy a Long Island desert wine, but once tasted, there's no resisting this stunning late harvest Sauvignon Blanc marked by a touch of botrytis and made in new French oak. A big range of tropical notes -... Read More
Organic/Bio Summery Sauternes! The freshness and verve here make this a lovely pairing with fresh berry tart or even a simple bowl of mid-summer fruit. A classic blend of Semillon and Sauvignon with just enough barrel influence... Read More
Organic/Bio A traditional dessert wine style from just outside the walled city of San Gimignano, Tuscany. Trebbiano, Malvasia, and San Colombano grapes are dried and then aged five years in small barrels (traditionally chestnut)... Read More
Just west of Lisbon, Carcavelos is a fortified sweet wine that once rivaled Port and Madeira for fame (if never for market share - it's the smallest wine region in Portugal). Today, just one producer remains. Quinta dos Pesos... Read More
Just west of Lisbon, Carcavelos is a fortified sweet wine that once rivaled Port and Madeira for fame (if never for market share - it's the smallest wine region in Portugal). Today, just one producer remains. Quinta dos Pesos... Read More
Expect the unexpected here, starting with the grapes - 30% Sauvignon Blanc and 70% Muskat Ottonel, a Muscat/Chasselas cross created in 1852 to deliver some of Muscat's exotic perfume with a bit less weight. The grapes grow... Read More
You probably weren’t wondering, “What would a great Sauternes-like wine from Chile taste like?” Perhaps you should, though, because this is the answer and it’s terrific. It’s 100% Semillon made richer... Read More
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