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Dominio del Plata 'Crios de Susana Balbo' Torrontes 2007

The Susana Balbos’s Crios is a medium-bodied Torrontes which starts sweet and finishes dry, making it a great wine for a variety of situations and dishes. The flavors are primarily floral and tropical fruit, especially melons. The acid is crisp and refreshing and the texture is creamy.

 
 
Shapes & Sizes of White Wine Glasses

Choosing a good white wine isn't helpful if you serve it poorly. Good wines can be undermined by being served poorly while mediocre wines can really shine if served correctly. The correct wine glass allows you to best experience those flavors and aromas.

 
 
White Wine Temperature Guide

Serving white wine at the right temperature can be more important to getting the most out of a wine than just about any other factor. Serving white wine that's too warm or too cold can make even the best wine taste bad while mediocre wines can really shine if you hit just the right temperature spot. The basic rule of thumb is to serve white wines at lower temperatures and red wines at slightly higher temperatures. Sparkling wines are served the coldest while ports and fortified wines are served the warmest.

 
 
Sterling Vintner's Collection Chardonnay 2007

We tried the Sterling Vintner's Collection 2007 Chardonnay with pasta carbonara, thus testing the Chardonnay with both smoky flavors and creamy textures. We found that the pairing was pretty good — the Sterling Chardonnay was sharper, tarter, and drier when paired with the pasta carbonara, which in turn made eating the pasta more enjoyable.

 
 
Priest Ranch Sauvignon Blanc 2007

This is a dry, medium-bodied wine with marked acidity. The Priest Ranch 2007 Sauvignon Blanc doesn't taste nearly as strong as it smells. The flavors are only low to moderate, with some barely detectable apple and maybe tropical fruit as well.

At times it has a slightly bitter aftertaste and it really needs to be cold to be enjoyed properly — as it warms, an unpleasant alcohol burn develops. Unfortunately, the colder it is the more the flavors are suppressed. In the end, this unresolvable tension causes the wine to be too unbalanced.

 
 
 
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