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https://www.redwineplease.com/visit-to-old-north-state-winery-in-mount-airy-nc/ 
*This is a re-post as the original was lost due to a data corruption error. So much to worry about.* For some unexplained reason, Cheri has always wanted to visit Mount Airy on one of our trips to Winston-Salem. It’s the home town of Andy Griffith, and inspired the town in the Andy Griffith Show, Continue reading Visit to Old North State Winery in Mount Airy, NC https://www.redwineplease.com/one-outstanding-ribera-del-duero/ 
We recently picked up a few half bottles of the 2006 Finca Villacreces. This property is right next to Vega Sicilia in Ribera del Duero, and used to provide fruit to them. Vega Sicilia is probably the leading estate of the region and home to the iconic Unico, a Tempranillo and Cabernet blend that is Continue reading One Outstanding Ribera del Duero https://www.redwineplease.com/a-2003-bordeaux-that-is-still-going-strong/ 
We only have a few 2003 Bordeaux bottles left, as they have been showing well but also mature, and several have actually been a bit past peak. There’s not much worse in your cellar than a bottle, and a good bottle at that, which you let go a little too long. Actually letting one go Continue reading A 2003 Bordeaux That is Still Going Strong https://www.redwineplease.com/a-spanish-cabernet-not-worth-searching-for/ 
Today we review a Spanish Cabernet that is a blast from the past. Years ago we tried a Cabernet from Raimat, I think it was a 1997, and loved it. The bottle had been opened at an Italian restaurant on Cape Cod, and then we searched high and low for a case but it was Continue reading A Spanish Cabernet, Not Worth Searching For https://www.redwineplease.com/virtual-tasting-of-casey-flat-ranch-wines-with-brandlive/ 
So this Wednesday night was a new experience, as I participated in a virtual wine tasting. It was virtual from a connectivity perspective, there was real wine. Trust me, I had four bottles of Casey Flat open at the same time, a glass of each lined up for the event. Essentially I and fifteen or Continue reading Virtual Tasting of Casey Flat Ranch Wines with Brandlive https://www.redwineplease.com/the-winery-and-wines-of-the-biltmore-estate/ 
Housed in what used to be a thriving dairy barn is a winery which produces just under two million bottles annually of vinifera wines, using estate grapes, North Carolina sourced fruit and West Coast grapes as well. The Winery at the Biltmore Estate is big, efficient, a gracious host and also makes some excellent wine. Continue reading The Winery and Wines of the Biltmore Estate https://www.redwineplease.com/a-better-choice-sauvignon-blanc-from-marlborough/ 
We did a review of a Sauvignon Blanc from Marlborough, produced by Nine Walks and not too impressive. You don’t want to leave things on a bad note if you can avoid it, so we popped open another one to see if we could improve things a bit. We did improve, and this wine was Continue reading A Better Choice Sauvignon Blanc from Marlborough https://www.redwineplease.com/a-marlborough-new-zealand-sauvignon-blanc/ 
New Zealand wines made a big splash with zippy Sauvignon Blancs, most of which show a little grassy or green quality to them. The Marlborough region, on the South Island, is where the Sauvignon Blancs are concentrated. In the decade between 2000 and 2010 this region doubled it’s number of wineries and grape growers during Continue reading A Marlborough, New Zealand Sauvignon Blanc https://www.redwineplease.com/the-2005-bordeaux-train-rolls-on/ 
We’ve been taking a slice through our 2005 Bordeaux to get a feel for what we have, and the reviews have been quite good. It looks like we have a lot of excellent wine to enjoy over the next decade or so, and this bottle adds another very good wine to the rolls. It seems Continue reading The 2005 Bordeaux Train Rolls On https://www.redwineplease.com/hooray-for-vouvray/ 
If you read the wine press these days it seems everyone is talking about dryness and acidity. They’re pairing higher acid wines to go better with food. Wine makers are picking grapes early to keep the acid levels higher. It used to be the philosophy was to try and maximize the sugars. Now everything has Continue reading Hooray for Vouvray! |