Lisa McKinnon

9.2

At Carbone (Aria, Las Vegas). The somm suggested this to go with chicken prepared with balsamic. He was right! — 5 days ago

Lisa McKinnon

9.0

Dined tonight at Ocean Prime in Nashville. Very nice with lobster; lighter and refreshing yet still citrusy. — 2 months ago

Lisa McKinnon

9.0

Ready to drink. Worked well with grilled pork chops. Friends who prefer Italian reds liked it. — 3 months ago

Lisa McKinnon

9.1

More minerally than oaky. Really nice with both grouper and lamb tagliatelle. — 4 months ago

Lisa McKinnon

9.0

At Bouchon (Venetian/Vegas). First time trying this; paired with vegetable gnocchi that had more of a tomato based sauce. Smooth. — 7 days ago

Lisa McKinnon

9.0

The somm at Spago Las Vegas recommended this to go with poached halibut. Nice choice. Minerally, not oaky. A bit of citrus “surprise”. — 2 months ago

Lisa McKinnon

9.0

Very nice choice by the Sommelier at Pastis in Nashville to pair with both grilled Branzino and Boeuf Bourguignon. (I know.). Bright, a bit astringent, fruit forward, with some structure but not too much. — 4 months ago

Lisa McKinnon

8.9

We brought this to a Memorial Day cookout (burgers, dogs, potato salad, beans), and after letting it sit for a few minutes, it hit the spot. Not complex, not bland—just right. (And I forgot about the screw top!) — 2 months ago

Lisa McKinnon

9.1

At Jack Fry’s in Louisville, challenged to pair wine with salmon, pork, and gnocchi. This worked well. “Soft” according to one friend. — 3 months ago

Lisa McKinnon

9.0

The pro reviewer has it right: if you like Papillon you should seek out Aftermath. This 2014 might have been a wee bit past, or before, its prime: smooth; paired well with filet; but without the “kick” that would prompt me to rate it higher. I will go get a newer vintage and wait… — 4 months ago