Should you strain it? No. I mean, if it bothers you, drink as you please but it will not adversely effect the flavor of your wine. A lot of producers send their wine through rather strenuous straining procedures to make the wine as palatable as possible, making sure it fits the color, complexion and flavor of the style.
California, Winemaker's White Blend, 2011
As we touched on previously, whites have never quite been my thing, but as I sample more and more great wine, I find my tastes becoming ever more varied. This is the sort of thing all wine fans should hope to achieve on the road from the days of simply enjoying wine, to the eventual time when one might be considered a connoisseur. It's a long ways off, my friends, but we're getting there, and I'm excited to have you along for the ride.
Gnarly Head has been producing a plethora of wines for
California, Chardonnay, 2011
Far be it from me to limit my enjoyment of incredible wine to a single subset of varietals based simply upon the color of the grapes involved in the process. That, my friends, is what they call a folly, and I see no need for follies here today. It's an equal-opportunity world of drinking and merriment, you see, and with the weather breaking, it's high time we started enjoying the dry and refreshing taste of a beautiful white wine. As a beverage like something out of the storybooks, Once Upon A Vine's The Fairest
California, Merlot, 2011
While my taste for red wine continues to evolve, I am always drawn more to the drier, earthier flavors, than I am to the tart, jammy notes produced by some varietals. Undoubtedly, there's always a time and a place for such flavors, and finding the appropriate setting can be nearly as much of an enjoyable task as enjoying the wine. It's become somewhat of a game for me to keep my options open, and to enjoy a variety of experiences, both good and bad, in order to achieve balance. Before I get too terribly zen on our
California, Winemaker's Red Blend, 2011
Long has it been my practice to stay away from blends. As a creature of habit, I prefer the comfort of knowing, generally, what I'm getting into well ahead of time. I run to the Napa Valley Cabernet for its dry oakiness, and I turn toward Chilean Merlots for their powerful and earthy flavor. I know these flavors well, and I know that, even when stumbling upon a batch which one might consider sub par, the flavors are generally in the correct vicinity. That filet mignon, so expertly and painstakingly prepared, shan't be
After over three years on the job, I am stepping aside as Parched No More's spirits expert and leaving the task to Joe Shotkus, a close friend and confidant, who also happens to be doing our Cocktails and Ask the Bartender pieces. After reviewing more than 150 different spirits, the time for fresh eyes is now. As luck would have it, I've been enjoying more and more wine lately, and thus will be doing our wine reviews from this point forward. Although Brendan most definitely left big shoes to fill, I
Nobilo is the name of a winemaking family of Croatians who immigrated to New Zealand in 1936; Marlborough is where they settled, now one of the world's great wine growing regions. Nikola Nobilo helped develop the Marlborough wine industry, while also successfully lobbying for legal serving of wine with restaurant meals.
Sauvignon Blanc, as I find from reading the more experienced reviewers here on Parched No More,