February 14th, 2011
Paul Gregutt of the Seattle Times chose Noval BLACK as his pick of the week for its ripe berry flavors and unrivaled match for Valentine’s Day treats. It’s also the perfect nightcap, served over ice or mixed in cocktails.
“If you’re not quite ready for amaro, go with a sweet, juicy young port, such as this new and stylish entry from Quinta do Noval. It’s a reserve-level ruby port, fresh with ripe berry flavors. Pair with fruit tarts, salted chocolates and caramels, or pecan pie.”
Truth be told, Noval BLACK’s sleek bottle and seductive flavor might even be more tempting than the chocolate itself. Happy Valentine’s Day!
Read the whole story here.
February 11th, 2011
The January/February 2011 issue of Wine 100 magazine features a rave review for Dog Point Vineyard 2008 Section 94 Sauvignon Blanc, and 95 points to go with it.
“New Zealand’s most complex and sophisticated Sauvignon is built around passionfruit and lantana characters, with layers of complex hazelnut cream, caramel and exotic spice. Its focus, definition and textural acidity elevate it to the next level.” 95 Wine 100
Yet another testament to the bold complexity and ripeness of Marlborough’s finest wines. Get the full review here (with subscription).
February 2nd, 2011
Harvey Steiman of Wine Spectator sat down over lunch with Michael Hill Smith of Shaw and Smith to discuss pink grapefruit, terroir and the shifting character of Australian wine. Writes Steiman:
“A distinctive character is exactly what anyone who appreciates the finer points of terroir wants to find in a wine. I have consumed my share of pink grapefruit over the years, enough to distinguish easily between that citrus fruit and its white cousin. There it was in a Sauvignon Blanc with real finesse. Winemaker Martin Shaw creates a texture of silk and refinement in the mouth to balance the prominent flavor.”
This ripe, refreshing fruit flavor that can be found in Shaw and Smith wines counters the currently-held impression that Australia is for Shiraz. How does Hill Smith anticipate this changing?
‘”There has been a shift in Australia,’ he responded thoughtfully. ‘For years innovations have come from the big wineries—Grange from Penfolds was the first. Now the big wineries are faltering. A new generation of young winemakers at small- to medium-size wineries, often in regions that produce different styles of wine that the market is used to seeing from Australia, are driving innovation. We have to celebrate that diversity.’”
As Harvey writes, Shaw and Smith wines are innovative and worthy of extra attention. Read the rest here.
February 2nd, 2011
A feature in latest issue of American Way magazine offers “A Brief Guide in Tokaji,” starring Disznoko Tokaji Aszu.
“Before there was Champagne, there was Tokaj — the remote region of northeastern Hungary where an unusually sweet wine is produced. Sticklers recognize a variety of dry white wines from the region (labeling them as Tokaji), but the area’s prized Aszú dessert wines are the most cherished.”
The article celebrates the re-emergence of Aszu (and we do, too) with a nod to Disznoko 5 Puttonyos:
“A slightly spicier, more buttery option; the company is on the rise, thanks to innovative technologies and an exemplary track record, now 19 years strong.”
Read it all here.