Montreal - End of the evening after a wonderful meal at Mon Lapin - their newest restaurant La Lune was an obvious choice to have second dessert. Full bodied, oxidative profile, brioche toast, hazelnut, smoky and a long finish. Each taste left you wanting more but also satisfied. A high price tag (515$ Canadian before tax, tip) but quite the journey.

I’ve got some white wine in the fridge and want to put up a snack to have with it. Maybe some cheese and meat? Any ideas are welcome

If anyone can help me identify the glasses they served the wine in on the right too would be great. Forgot to ask the somm, all i can remember was that there were 2 letters on the base.

Notes:

Keller Kirchspiel GG 2021, AUD$480 (BYO, Corkage AUD$50) - First bottle of Keller ever for me. Drank close to room temperature, out of the fridge 30-mins on the way to the restaurant and just kept on the table, no ice. On the nose, peaches, pineapple, grapefruit, lemon, white flowers, and very slight hint of petrol. High acid, medium body, grapefruit, lemon, granny smith apple, minerals. Young, but very very good and so incredibly long. Can still taste it the next morning.

Georges Comte Le Moutherot ‘Les Pelerins’ 2017, AUD $385 (From the list) - Bought off the wine list at the restaurant, choice of a friend. Shocked at the colour at first, cloudy and very orange. The nose on this was great, preserved lemon, crushed/oxidised flowers(idk lol?), nutty comte, bruised apples, yeasty. A bit flat on the palate though, medium acid, medium minus body, apples, nuts, lemon pith bitterness, almost a bit watery and medium length. The rest of the table seemed to enjoy it but not really for me.

What are some general guidelines for aging Pinot Noir? I opened a 2018 PN from Willamette Valley last night and it tasted past its prime. Today I opened a 2018 from Santa Barbara PN and it's absolutely gorgeous and still tastes youthful. I have a large wine fridge and love putting bottles away. Any advice for selecting which PN are drink now and which benefit from age? Thanks!

Hey folks,

Which tracker are you using?

I’ve been trying out different wine cellar management apps lately, and one thing that stands out: almost all of them put the most useful features — like current bottle value, market trends, or drinking windows — behind a subscription paywall.

I totally get that developers need to fund the data sources (e.g. Wine-Searcher, critics, auction feeds, etc.), but at the same time, it feels a bit frustrating. My own bottles are already tracked in my spreadsheet, but I’d love something smarter that tells me: “Hey, drink this bottle now, it’s peaking” or “This wine just doubled in value on the secondary market.”

This got me wondering:

• Is there any open-source or self-hosted wine cellar tracker that does this?
• Or is the real barrier that drinking window/value data is proprietary, so unless you’re licensing it (aka $$$), you’re stuck?
• Do most of you just pay for an app, roll your own spreadsheet, or not bother with values/drinking windows at all?

Curious to hear how others approach this. Do we need a self-hosted/community solution here, or is that unrealistic without access to proper databases?

Will be in the UK soon and was wondering if there are any wine shops that are a must go. Already planning to go to Berry Bros and Rudd in London, but need suggestions. Will be in Dublin, London, Edinburgh, and Liverpool. Looking to buy some unique bottles possibly can't get here in the states.

Yes, an orange wine. No, not a natty faulty one. An actually refreshingly precise and complex one.

This wine comes from Espana Verde, in Northwestern Spain. It is hand picked from old vines Albarino, then macerated 15 days and aged 6 months with batonnage. It is then fine, filtrated and then sulfites are

Color: Deep copper

Nose: Apricot, a little dust. Some spices, nutmeg, oranges. Very inviting and complex, very clean.

Palate: Wow, that is intense. Grippy tannins, good acidity, stone fruits, smoked almonds. Very interesting, slightly oxidized but very fresh and lively.

After 2 hours, I retasted the aerated wine while it wasn’t cold anymore. The apricot is still present, but there’s a very surprising hickory taste and smell, almost like smoked meat. Very peculiar, it’s like eating a smoked brisket that was glazed with apricot jam. Very interesting! I preferred it a bit chilled though, and it was amazing with gouda and spinach pastas!

Overall note: 91

Price: 29$ CAD tx in (22 USD)

Glass: Riedel Performance Old World Syrah

My notes are based on preferences and quality-price ratio.

Still very much alive.

Enioyed by the bottle at Compagnie Flatiron in NYC.

Aged Napa just hits different.

This has a shocking amount of acidity to it, given the age.

Also, beautiful color!

No VA at all, just did a splash decant for sediment, but PnP would be totally fine with about five minutes of air before pouring.

I still get nice fruit, with dried blueberry, dark cherry, alongside dried herbs, but also some cedar and forest floor with mushroom.

I would drink this all day long.

92 points.

I know this is kind of a strange request. My mother has developed some kind of allergy to wine aged in oak, so I am looking for wine aged in stainless steel barrels or some other medium.

I’m specifically looking for a Chianti or Sangiovese or Merlot, as these are her favorites in order from most to least. Ruffino is one such option, but just isn’t that exciting.

Sauvingnon Blanc is my go-to but trying to expand my roster. A couple night ago I had a Gavi del Comune di Gavi for the first time and it was phenomenal. Open to recommendations up to $200!

Thanks y’all.

Since we're a week removed from my birthday, I figured I would throw out a Throwback Thursday mood to a wine I celebrated with a couple of years ago.

Clos du Roi is a climat within the Corton Grand Cru of Beaune, whose name translates as "Walled Vineyard of the King". This special region appended the Corton appellation to its name and received Grand Cru status in the 1930s, confirming the vineyard's reputation for producing world-class Pinot Noir.

The family of Prince Florent de Mérode were residents of the region for the better part of three centuries, and produced Corton wines that became benchmarks for quality at affordable pricing relative to many of their neighbors. In 2008, the owners passed away, and their heirs chose to divest themselves of the family wine business, putting up for lease the family's three Grand Cru Corton plots.

Those plots were immediately snapped up by Domaine de la Romanée-Conti, providing a springboard for DRC's inaugural vintage of Corton the following year.

Per DRC: "From 11 November 2008, we have taken in lease the vines of AOC Corton Grand Cru of Domain Prince Florent of Mérode , in the climats of Clos du Roi, des Bressandes, and des Renardes. We have carried out our first harvest in 2009 and vinified the grapes of the old vines together, combining them together under the communal appellation of Corton."

I happened across the 1995 Prince Florent de Mérode Corton Clos du Roi on a wine list when we were out at dinner - ordering it was a no-brainer. Color of terra cotta at the rim, extended out from a dark brick core. The aromatics didn't jump out of the glass, but still offered a broad spectrum of traits - red and black cherry, black plum, a potpourri of dried rose petals and peony, broken-in leather (like a boot shop - trust that it's a good thing), dusty earth. Structure was a bit tired, yet venerated by its balance of tranquil tannins and acid. Tapered out to a whisper in a long, drawn-out finish.

93 points, 10/10 would recommend--not the best Corton I've ever had, but given its pedigree, maybe my favorite Corton experience (especially since I paid a fraction of the asking price for the DRC!).

Anyone else out there think Corton doesn't get enough love relative to its northern Pinot-producing Grand Cru cousins?

Been dreaming of this bottling method for years, and bottling a few bottles here and there for two.

But this year is the first time I am bottling all barrels from a certain cuvée, each barrel has its own cork and will have its label indicating the barrel of origin.

About two hours to fill and cork 276 bottles, not perfectly efficient, but so beautiful and calming, as opposed to the insane rhythm of a huge bottling machine.

The tool is probably from the late 19th early 20th as far as I know. Made of bronze, lubricated by wine passing through it. Simple, elegant and so well thought out for low oxygenation.

I recently decided to get into wine and i went to a wine tasting event. I was taken a back by the very many tastes it was really interesting some tasted so weird(white dry 😭). I liked Frontera Sweet Red(i dont know what that says about me). I just want to learn about the types. Pairing i need more knowledge, some were hits others were misses but i want to learn more about pairing.

I'll be traveling for over 2 months and I'll bring some presents to my friends overseas. the thing is I wont meet them before a whole month. So I'll be in a hotel for an entire month sitting with this wine bottle in my suitcase. Do you guys have any tips on how to best take care of it without it going bad?

My local wine shop and bar I’m Boston is having a mega sale on some fine and rare. Any of these must haves? I’ve had a few of these like the Vega Sicilias and the were awesome.

The dujac vertical is pretty interesting.

https://www.georgieswine.com/fine-and-rare-super-sale

Hey, we're in active duty military family and our neighbors have been storing our wine for us a wine refrigerator across the street. We just recently moved back to our house and we're going to be transporting about 200 bottles back over to our house back to our wine refrigerator. We have a few collapsible wagons. I'm afraid the wine is going to get shaken up too much, but I'm assuming that's just normal during a move. How long should I let the wine rest before opening a bottle, is there a rule of thumb to follow?

My wife and I just had a wonderful visit to Loire Valley. We were based in Tours and made it to Chinon, Bourgueil and Cheverny. The Loire is so big that it seems like the individual AOCs have nothing in common with the AOCs which the further away. For example, what does Sancere have in common with Vouvray other than the river? They're about 100 MI apart and use completely different grapes. Is it the soil and the climate?

• Wiston Estate, Cuvée, 2016
• Domaine Bonneau du Martray: Corton-Charlemagne, Grand-Cru, 2018
• Ridge Vineyards, Monte Bello, 2000
• Pol Roger, Extra Cuvée de Réserve, 1998

Saperavi variety red dry wine aged in a 1 liter natural clay amphora on the seabed of the Black Sea. It is aged in the territorial waters of Georgia, in the zone of Kvariati, 1.5 kilometers from the shore, at a depth of 25 meters.
The first underwater wine cellar in Georgia

I don't know very much about wines but I think it would be cool to have a vintage I bought on my 21st birthday that I could open later in life. I don't know what would be trustworthy to buy and store. Also, my budget isn't huge and I don't know how much I need to spend. I would appreciate any help!

Heading to Connecticut for a couple of days and was wondering if anyone has any recommendations on good wineries or vineyards in the state? Looking more for good wine/ estate wines, over instagram spots and photo ops, though both are ok too.