Tagged Under Stephanie Johnson

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Pieropan 2015 Soave Classico (Wine Review)

Notes of fresh cucumber and sage balance flavors of green apple and citrus in this cool and poised Soave. Hints of lime zest lend verve to the flavors, and a wash of salinity gives the texture a lovely mineral tone. The flavors are clean and precise, with a light...Read Full Story

Cantine I Favati 2013 Greco di Tufo Terrantica (Wine Review)

The Favati family owns about four acres of greco vines situated at 1,640 feet of elevation, where cooler temperatures allow the grapes to hang nearly three weeks past the fiano harvest. Terrantica is an intriguing white that balances notes of sage, blanched almonds and green olives with flavors of white...Read Full Story

Casebianche 2014 Paestum Il Fric Aglianico Rosato (Wine Review)

Elisabetta Luorio inherited this property near the Cilento coast in the 1990s. She and her husband, Pasquale, farm their 13.5 acres of vines organically, including the 2.5-acres of aglianico that go into Il Fric. A few hours of skin contact imparts a deep rose hue, and after fermenting to dryness,...Read Full Story

Livio Sassetti 2010 Brunello di Montalcino Pertimali (Wine Review)

The Sassetti family grows the fruit for Pertimali on their northwest-facing vineyards on the Montosoli hill, in Brunello's northern sector. This 2010 offers lifted floral aromas characteristic of that terroir. Fine tannins disperse through the saturated fruit flavors of red plum and baked cherry, the fruit fleshing out and revealing...Read Full Story

Domaine des Marnes Blanches 2010 Côtes du Jura Empreinte Savagnin (Wine Review)

Géraud and Pauline Fromont met in enology school in Burgundy and returned to their native Jura to start Domaine des Marnes Blanches when both were just 25 years old. They farm 24.7 acres organically and use only native yeasts to ferment their wines. Empreinte is the name they apply to...Read Full Story

Mastering Bordeaux: The Generation Gap in the Gironde (News & Features)

“Some of the greatest wines I ever tasted were from Bordeaux,” recalls Christie Dufault, associate professor for wine studies at the Culinary Institute of America (CIA). “When I was working as a somm, some of my most glorious moments were serving a ’47 Cheval Blanc, or wines from the ’59 or ’82...Read Full Story

Kabaj 2012 Goriska Brda Rebula (Wine Review)

The color of a tropical sunrise, this gained its orange hue from 30 days macerating on the skins. And like Jean-Michel Morel's best wines, it improves over the course of several days. It starts with light floral aromas and densely textured flavors of peach and apricot edged in savory herbs...Read Full Story

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