Erica Asinof

10

I could drink this one again...yummy! — 8 years ago

Edmond Bordelon

9.7

Wow!! Enjoying a magnificent bottle with winemaker Sam Kaplan, founder Adam Craun, and the lovely host Genevieve Bechtold at Cook for lunch a little while back. A composite blend from Napa vineyards B Weitz, Las Piedras, and the notable Dr. Crane. Very full-bodied texture, velvet across your tongue and that signature long long finish. Balanced deep fruits and soft tannins. Hard not to drink it right now! Don't know how it will improve over time...doubt I will at this rate! — 9 years ago

with Katherine

Mircea Dincă

9.5

So good, Jeff woke up in a hurry. Cumquats and orange peel, excellent sour — 9 years ago

with Jim, Chris and 1 other

Larry Benowski

9.1

Just had some Nanuk Smoked salmon, opened the 2008, wow balanced blackberries, plum notes of spice long finish of smokey leaves( cook be the smoked salmon) loved it, happy New Year — 10 years ago

Peter Coticchia

9.2

Another great recommendation from Gina Cook. Thank you Paisano!! Good fruit and smooth tannins. — 10 years ago

Laura Ianuly

10

At cook shop with P minerals and great. — 10 years ago

Lorenzo Pasqualis

9.5

Excellent dessert liquor. — 11 years ago

Mike Dombrow

Buyer Sunfish Cellars

9.5

Captain Chaos Wine! Canonica Run! Who wants to be JJ?
— 11 years ago

Gilles de Chambure

Master Sommelier & Educator

9.4

delicate corvina tasted with pork veal and beef meat balls cook in wood oven st Reddwood in yountvill napa — 12 years ago

Tommy Fogarty

Owner Thomas Fogarty Winery

9.6

After a very long day of wine talk and "pressing the flesh" nothing beats a really sour Geuze on the late Metra back to Cook County... — 13 years ago

Ash Statue

9.1

Great choice for cocktails — 8 years ago

James Ellis

9.2

Could crush a few of these. Top class. — 9 years ago

jams jerfy

9.0

so, this was rated on a curve. stored in a fridge in another city. fridge died in summer and it was weeks before i found it. it was baked. and then it was weirdly ok. just used it to explain to @captain henrik how get wine out of a bottle with a coravin (merry xmas, cap'n!) expecting it to be destroyed. lo and behold. second wine from that lot which wasn't ruined. the OTHER, miraculously, was the bernaudeau "sans souffre" which I'll never understand why it was ok. maybe there are wine elves sticking ice in the dead fridge until I found it.... god jul!! — 9 years ago

with captain and Christina

Spinning_spins

9.1

Sweet, with a motor oil consistency, immense fig and raisiny aromas and flavors. Have it for desert, or cook braised beef shanks in it for 4 hours. Trust me. — 10 years ago

Ricardo Beltran

8.9

Unfortunately the last bottle from my cellar! Equally unfortunate is the fact of 2009 vintage being the last great Marques de Borba produced by JP Ramos(he is now too supermarketized im afraid). 2009 was an amazing Trincadeira harvest in Alentejo and one can truly see it in this baco. Definitely red meat with pepper which is what I'm just about to cook! — 10 years ago

Christopher Bates

Master Sommelier, Owner/Winemaker Element Winery

9.5

Great bottle. Oak, sour, fruit, all in line! — 10 years ago

Nicole Bulow

9.1

Captain Crunch Nicole's favorite from 3/14 wine dinner — 11 years ago

Lobo Di Noccento

10

This is Captain Morgan's spiced rum great for hot totties and hot apple rum drinks — 11 years ago

John D

9.7

Captain Stacks - Charleston, SC 11/19/93 — 12 years ago

Fernando Reggianini

9.6

Had this in Napa Valley while in honeymoon. Used this to cook mussels and to accompany same dish. Excellent wine! — 13 years ago

Matt Trader

9.0

Tried a new Castillon today. Poupille is a fantastic value at $30, and has a bit of new world flair in its fruit forwardness. It Is crafted from fruit grown on 35 year old vines - 100% Merlot. Smokey blackberries, red plum, lavender, and dried herb I'm the nose. Following, is a fruit packed, concentrated pallet exhibiting notes of black plum, green bell pepper, dark cherry, peppercorn, and a lush, lingering finish. This is a a hearty wine to be served with hearty dishes. Tonight's menu included two favorite things of mine to cook: French Onion soup, and Ratatouille Confit Byaldi for the main course. I don't think I could have picked a better wine to go with these dishes. YUMMM. — 8 years ago

Paul Weil

9.0

Sal Captain has crafted a refreshingly Californian PN, light-bodied, low on the oak, and high on the bright fruit flavors: red currant, blueberry, and bing cherry. — 9 years ago

Dorit Handrus

8.9

Captain italipants in the house! 👌 — 9 years ago

with Stems, Jason and 1 other

Ashley M

8.9

This will be good to cook with. — 10 years ago

Lee Lightfoot

9.2

Mulling spice lush balanced cook climate almost Anderson valley stilo — 10 years ago

Sarah Beth

9.0

On the bitter end of the IPA spectrum — 10 years ago

Guillermo Maldonado

9.1

It Was good with a T-Bone steak med cook the taste was well balance — 11 years ago

Michael Delacruz

9.6

2006 Viticoltori de Concilis Naima Paestum IGT Aglianico. Wildflowers, dried blue and black berries, tar, fine tannins, smoke. Beautiful structure. Tobacco and black raisins from bottle aging. It went great with the charred octopus, ricotta & egg yolk gnudi, spaghetti with crab, jalapeño & scallions, Le Virtú all'Abruzzese rare wild salmon. An excellent recommendation by Del Posto NYC's consummate captain and host extraordinaire, Denis Rossi. — 12 years ago

Doug Burress

Sales K&L Wines

9.3

Paging Captain Gary to the Rose Deck! — 12 years ago

Beatriz Parga

9.6

This would work well with organic rack of lamb roasted with potatoes, leeks, scallions and garlic. Drizzle olive oil over cook at 350 for 15 minutes, cover with foil and resume cooking at 300 for 30 minutes. Check package for recommended core temp. — 13 years ago