2012 Pol Roger Brut
Happy V-Day! For all you lovers out there, I’d like to introduce two of my loves: Shake Shack and Champagne. The acidity from the champagne clears out the fat from every bite of burger so you get that first juicy bite of burger feel every time. It’s heavenly. Now onto the bubbly: peach, fresh-cut pear, apple, yeast, bread, biscuits, candied ginger, and daffodils on the nose. Cooked apple, lemon, ginger, honey, peach, apricot, and sourdough biscuit on the palate.
Pinot Noir (60%), Chardonnay (40%)
2016 Meridio “Liama” Rosso Terre Siciliane IGT
Oh heyyyy, it’s Fri-YAY! Tart cherries, a hint of cranberries, loads of tart red fruit, and a whiff of aged balsamic on the nose. More tart cherries and red fruit on the palate with even a hint of dark cherries, a touch of anise mid-palate, and lingering acidity on the finish. This wine definitely needs food to balance it out.
Nero d’Avola, Frappato di Vittoria, Alicante
2016 Tenuta Il Poggione Rosso di Montalcino
Keepin’ it classy today with a nice lil’ Rosso. Red currants, cherries, plums, spices, and nutmeg on the nose. Similar yummy notes on the palate. What else could you possibly want from a Rosso? Stay thirsty, friends!
Krug Rosé Brut
This rose-gold beauty is truly the stuff of which dreams are made. Oh boy – so much loveliness and juiciness on the nose – light red fruit jam on toasted brioche bread, Ispahan (my humom’s favorite dessert of all time), hint of framboise cordial, whiff of Paris-Ginza tea, and marzipan. Juicy red fruit initially on the palate bursting with raspberries and forest berries. Mid-palate, it gets even better as the fruit is now layered on brioche. Oh my dog, this is good stuff. Yum. Happy New Year, everybody! May 2018 be a lot better than 2017…
Pinot Noir, Chardonnay, Pinot Meunier