Adriana Fabbro

9.1

Love me some ratafia. More toasted walnut & brûléed caramel than fruit. — a month ago

Adriana Fabbro

9.0

Solid brut. Dosage is a little high for my tastes, but has a fullness and elegance that keeps it classy and never cloying. — a month ago

Adriana Fabbro

9.0

Light & tasty little Beaujolais. Granitic, floral and maybe a hint of bret. — a month ago

Adriana Fabbro

9.3

A rosé for burgers. A bit smokey at first. Give it 10-30 minutes for reduction to blow off - this wine was singing half way through meal. Red vines, ripe red fruit (raspberry,cherry fruit leather), toast, maraschino cherry, cinnamon, cloves. nutmeg and espelette pepper on the finish. — a month ago

Adriana Fabbro

9.3

Excellent food pairing champagne from the aube. Vinous, but also fresh. — a month ago

Adriana Fabbro

9.5

Wow, just wow.

Part of the blend comes from vines planted in 1923, another part from vines planted in the 50s—specially from a parcel comprised of all 7 varieties (supposedly more). Exquisitely light and balanced but with dozens of really interesting flavors — mandarin orange, pipe tobacco, sandalwood, flint, golden and red apple, marzipan, vanilla along with the usual melange of berries and chalk. It’s all about the poise, finesse and structure on this one though—like a gymnast nailing a dismount. Also, not bad with jalapeño poppers (or “muncher peppers” as they’re called on the Glue Pot’s English menu). — a month ago

Adriana Fabbro

9.3

Heavenly with Camembert — a month ago

Adriana Fabbro

9.2

Pur Avize in Avize. Ripe concentrated citrus and tropical fruit - lemon curd, pear, dried pineapple, cream, chalk; fine soft mousse. — a month ago

Adriana Fabbro

9.2

Brunch wine in Reims. Fresh, just ripe strawberries. Really pretty. Pleasant amount of cloves / oak spice. — a month ago

Adriana Fabbro

9.1

Good with roast chicken. — a month ago