Wine Category: Red
Type of Wine: Pinot Noir
Producer: ONEHOPE Winery
Wine Name: ONEHOPE Arroyo Seco Reserve Pinot Noir
Vineyard: Force Canyon Vineyard
Vintage: 2009
Region: Arroyo Seco, California
Alcohol: 14.24%
Average Price per Bottle: $23.00
Bottle Size: 750 milliliters
Continuing with my ONEHOPE wine reviews, today Michael and I tried the most expensive bottle in the collection, the ONEHOPE Arroyo Seco Reserve Pinot Noir.
The ONEHOPE Arroyo Seco Reserve
Archive for Wine
ONEHOPE Arroyo Seco Reserve Pinot Noir
by Shannon Cyr on September 21st, 2011 | California Wine, Red Wine, Wine
2008 ONEHope Merlot
by Shannon Cyr on September 15th, 2011 | California Wine, Red Wine, Wine
Wine Category: Red
Type of Wine: Merlot
Producer: ONEHope Wine
Vintage: 2008
Region: Graton, CA
Alcohol: 13.5%
Average Price per Bottle: $18.99
Bottle Size: 750 milliliters
The merlot grape originates from the Bordeaux region of France; it’s known for producing medium bodied wines with a variety of fruit flavors. It’s a fruit forward wine that often lingers with notes of black pepper and cocoa. Because of its round,
Type of Wine: Merlot
Producer: ONEHope Wine
Vintage: 2008
Region: Graton, CA
Alcohol: 13.5%
Average Price per Bottle: $18.99
Bottle Size: 750 milliliters
The merlot grape originates from the Bordeaux region of France; it’s known for producing medium bodied wines with a variety of fruit flavors. It’s a fruit forward wine that often lingers with notes of black pepper and cocoa. Because of its round,
Briseo Malbec Reserva
by Dennis Mayer on September 13th, 2011 | Red Wine, Wine
Today I tried something new with my wine review. Instead of picking up a bottle and sampling it in my Parched No More-approved home wine testing laboratory, I ordered up a random glass on the wine list at a tapas place in the next neighborhood. Seemed like a good chance to get some fresh air and pretend I know what I'm doing as a wine drinker.
As a Spanish restaurant, the tapas bar's list focused mainly on wines from the Latin world (with a couple of domestic bottles to round out the econo portion of the list.) I picked out
As a Spanish restaurant, the tapas bar's list focused mainly on wines from the Latin world (with a couple of domestic bottles to round out the econo portion of the list.) I picked out
David Bruce 2007 Pinot Noir
by Shannon Cyr on September 9th, 2011 | California Wine, Red Wine, Wine
Wine Category: Red
Type of Wine: Pinot Noir
Producer: David Bruce
Vintage: 2007
Region: Sonoma, CA
Alcohol: 14.7%
Average Price per Bottle: $37.00
Bottle Size: 750 milliliters
Easing into a long weekend of rest on the heels of one too many late nights over the past few weeks, Michael and I decided to celebrate our time off from work by purchasing a bottle of our absolute favorite wine:
Type of Wine: Pinot Noir
Producer: David Bruce
Vintage: 2007
Region: Sonoma, CA
Alcohol: 14.7%
Average Price per Bottle: $37.00
Bottle Size: 750 milliliters
Easing into a long weekend of rest on the heels of one too many late nights over the past few weeks, Michael and I decided to celebrate our time off from work by purchasing a bottle of our absolute favorite wine:
Sangria
by Dennis Mayer on September 6th, 2011 | Red Wine, Sparkling Wine, Wine
Some day, I will probably hate myself for saying this, but no drink really has a "correct" recipe.
Most drinks have a traceable "original" recipe (cocktail writer David Wondrich has tracked down many of them on Esquire's drinks database.) Many have a popularly accepted recipe, and some even have a "sanctioned" recipe from the International Bartender's Association (which I picture to be something akin to SPECTRE in the James Bond movies.) But the "right" recipe? Drinks change over time, as do tastes, and at the end of the day, the only thing that really matters is my recipe (if
Most drinks have a traceable "original" recipe (cocktail writer David Wondrich has tracked down many of them on Esquire's drinks database.) Many have a popularly accepted recipe, and some even have a "sanctioned" recipe from the International Bartender's Association (which I picture to be something akin to SPECTRE in the James Bond movies.) But the "right" recipe? Drinks change over time, as do tastes, and at the end of the day, the only thing that really matters is my recipe (if
