Search results for: 'plot white'

Approximately 6-7 oz. First created in southern Italy where spicy flavors dominate, our Sonoma-made Soppressata is a perfect blend of red wine, garlic, Italian chilis, and subtle hint of allspice. Bold in heat, spice and color, with depth and range of flavor. Pairs well with white wines. Learn More

95 Points! Aromas of limes, white nuts, green apples, savory seaweed and seashells. So delicious, with a creamy, nutty touch and a savory, lightly saline finish. Nori at the end. Really long and intellectual. Viura aged in Sherry butts. Drink or hold. - JamesSuckling.com

93+ Points! The 2021 Monopole Clásico Reserva comes from a cooler year with a long cycle and was produced with grapes that were picked on October 7 and 8, fermented in stainless steel, then matured in oak barrels and Sherry casks of different sizes—300, 400 and 500 liters—where it matured for eight months and managed to grow a veil of flor yeasts in the butts filled with the wine. Still pale and young but with incipient complexity, it has a very spicy nose with notes of esparto grass, hints of pollen and cereals. It's fresh and comes in at 13.38% alcohol, with a pH of 3.26 and 5.61 grams of acidity, meaning balance and freshness. It has depth, complexity and character, with more freshness and acidity and some grip, showing more of the character of the vintage. It's very tasty and ends with a very pleasant bitter twist in the finish. - Luis Gutierrez, robertparker.com

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95 Points! A really drinkable Ribera del Duero that shows restraint and finesse. Dark cherries and grilled herbs with a hint of white pepper and cocoa powder. Full and supple with fine, precise tannins. Very long, persistent and rather intellectual. Drink or hold. - JamesSuckling.com

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Much like in Tuscany where Finocchiona was first created, fennel grows naturally in Sonoma County. JOURNEYMAN Finocchiona is created with three components of fennel: whole fennel seed, ground fennel and fennel pollen, and enhanced with Sonoma County white wine. This salumi has a broad pairing profile but Pinot Noir is perfect. Learn More

“Kanosuke HIOKI POT STILL” is made at Hioki distillery by using unmalted and malted barley, mashed and fermented in a unique process, then distilled carefully in a pot still, followed by maturation in new American white oak casks and bourbon barrels at the KANOSUKE distillery warehouse.

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Spritz Del COnte Classico is a blend of aromatic herbs and bubbly white wine with notes of orange, boasting a bright color and light, refreshing taste. Pick up a bottle to day spritz with ease or with your friends at brunch. Spritz Del Conte is ready to serve and easy to drink. 

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A Blend of VSOP (Pre Ocean Maturation) and XO. Un-Chillfiltered and aged in Sauternes casks. A Sauternes lovers dream Cognac! Tons of botrytis-y chatracter coming through from the barrel finish. Loads of graham cracker, dried fruits, and a decidedly white grape character make this a lucious sipper. 

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92 Points! Offers a juicy, exuberant mix of blueberry preserves, fresh black cherry and cherry cola that's smooth and seamless. This complex red seamlessly integrates details of masala chai, bittersweet chocolate, violet, fresh earth, toasted cumin and white pepper on the firming finish. Drink now. - Wine Spectator

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From the importer: 

Originally, Ciro produced only Fiano because the vineyards he bought were planted only with that variety. A few years ago he started making Greco from a rented vineyard, a vineyard that he is now renting and farming himself. The soil is a sandy clay of volcanic origin called tuff, or 'tufo' in Italian (but the name of the appellation refers not to the soil, but to the village of Tufo, which is not far from Avellino). Chunks of pure sulfur can sometimes be found in the vineyard.

Picariello's Greco is made similarly to his Fiano, although the must is pressed more quickly to avoid oxidation. Ciro tells me that Greco can age like Fiano; given that he started making Greco more recently, I haven't had the chance to test this for myself, but the first Picariello wine I ever tasted was a ten-year-old bottle of Fiano di Avellino that knocked my socks off, so I have no reason to doubt it. My sense is that Ciro is getting better with this variety; I clearly preferred the Fiano when we first started working together, but the Greco is excellent white wine, savory, very minerally, long and complex. Ciro's description: 'orange blossom, citrus peel, melon.' 

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From Don Pilar: Don Pilar’s Extra Añejo is aged in new American White Oak barrels for 36 months. Leopoldo and Gabriel—our master distillers—add a final, masterly stroke and finish aging it for an additonal four months in French Limousin Oak casks to impart a luscious fruity finish.

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95 Points! White pepper with hints of black olives, iron and dark chocolate to the racy red and black fruit. Pretty full-bodied with fresh acidity and firm, dusty tannins. Tightly wound and long. 53% carmenere, 36% cabernet sauvignon, 7% merlot and 4% petit verdot. Better from 2026. - JamesSuckling.com

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This sake presents a medium-bodied profile that begins with fruity notes and transitions to a dry finish. Aromas of pine and plantain lead into flavors of honeydew melon and white nectarine, culminating in a savory, mineral finish.

Region: Brooklyn, New York
Quality Grade: Junmai
Seimaibuai: 50%
Nihonshu-Do: +3
Rice: 100% Calrose (California-grown)
Alcohol: 17%

 

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The Bordiga extra dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery, the macerations are done individually and in-house. 

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98 Points! Aromas of seaweed, fresh and dried strawberries, salt and white pepper. Medium- to full-bodied, showing persistence, intensity and structure, with firm, muscular tannins. Long, lightly chewy finish. Needs three to four years to soften, but a solid wine. Best in 2028 and beyond. - JamesSuckling.com

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J.M 80 Proof is perfectly balanced to bring a true and fresh experience to the cocktail experience. The palate entry is preceded with a bulbous bouquet of white pepper and lilies, which give way to grilled pineapples, green banana, raspberry, and warm biscuits throughout the mouth and slowly moves into a long and dry finish.

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Made with yeast extracted from the Sanuki olive native to the region, this hyperlocal sake showcases the best of Kagawa in a one-of-a-kind bottling.

Juicy notes of musk melon, white flowers and green pear with hints of starfruit, grass and salinity.

Region: Kagawa

Grade: Junmai Ginjo

Seimaibuai: 55%

Nihonshu-Do: N/A

ABV: 14%

Rice: Sanukiyoimai

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47% Grenache, 38% Syrah, 15% Mourvedre

Vineyards:
Grenache: Alta Mesa, Derby, Spanish Springs, Old Potrero. Syrah: Old Potrero, White Hawk, Wolff. Mourvedre: Alta Mesa, Old Portrero,

Fermentation:
Fermented with native yeast - Grenache: 30% whole cluster, Syrah: 25% Stem inclusion, Mourvedre: 100% Destemmed

Elevage:
23 months in French oak - 4% New, 21% Second-fill, 75% Neutral

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Nose : Very complex, slightly smoky and meaty with fruity, herbal and sour notes building up. Next vanilla come forward, almost pastry-like, with cooked banana, bitter orange peel and ripe pineapple.

Palate : Dry, with a more floral and fruitier profile of rose water, soursop, pear, white grape, apricot and sugar-apple. Next some coconut milk, balsam, allspices, bread and nuts emerge.

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This is our Reposado, or "rested" expression of Tepozan Tequila. Aged 6 months in white oak, whiskey barrels from Kentucky. This is natural, sustainably-farmed, pure and untouched tequila made with the cool volcanic waters deep beneath the distillery. Tepozan Tequila expresses the terroir of the Highlands of Jalisco. No additives, no flavoring and only using fully-matured agave, just as tequila should be. Learn More