03/18 James Beard House — fourth course: polenta, flat iron steak, porcini jus — 7 years ago
Heady Toppers big brother. Basically like Heady with a beard and long hair. And an axe and plaid shirt. You get it. — 8 years ago
I was a boy when I drank this wine....now...I am a man with a perfectly groomed beard and a domesticated leopard that wanders my house uncaged. Come get it if you dare. — 8 years ago
Sweetly yellow, kaleidoscopicly citrus, meant to be served on The Calypso before a dive in search of lost doubloons. Out of the corner of your eye, you see yourself in a mirror and think you're wearing a small black touque and a silver beard. — 9 years ago
At Norman’s for their 15th Anniversary for the restaurant. 6 James Beard Award Winning Chefs, 3 Master Sommoliers, 1 Master of Wine and 7 courses. Pairings were spot on and this Barbaresco lined up with Course #4, roasted quail and foie gras. Even though the Barbaresco had a solid garnet color, it was delicate with red fruits, herbs and light spice. Balanced and a decent finish length. — 7 years ago
4th and last wine of the 83 streak of the weekend with the very beard that inspired the wine vintage choices.
Leather, cigar, rose petal, cherry on the nose. The palate is very wide and ample with lots of cherry, raspberry, a long acid backbone, violet too. The finish goes for ever with an acidic strawberry note. Past its peak but soooo goooood — 7 years ago
Nice light fruity drinky. Congrats to Herbsaint on the James Beard! — 8 years ago
Clear masala spices right in to the nose! 😱😱😱😱
So stable, spicy, dark, torrefaction, thin 💥💥💥 — 9 years ago
03/18 James Beard House — 3rd course: ducketta, fermented apple, herb salad
Very aromatic, loved it — 7 years ago
03/18 James Beard House— 1st course: hamachi crudo — 7 years ago
Cava Blancher Leonard Beard Brut Nature — 8 years ago
Always been one of my favorites. Velvety and chocolate with a subtle berry finish and not too sweet. Was thrilled to see it by the glass on the menu at Bar Red Beard. — 8 years ago
What a surprise! A fun food friendly wine for easy day drinking and a surprising dinner date bevvy. Ruby red color matched my nail polish and the initial nose reminded me of photo processing chemicals - but give it few and it evolves. A rose and rhubarb flavor, super dry tannins - nice with some sweet and savory poultry aka James Beard quail style. Could even be served chilled like a red Sancerre after it opens up. Fun to try a Mt. Etna wine! — 9 years ago
Stephen Becker
The ocean sprays a forest of mossy grey-barked apple trees as a teenage Sugar Lyn Beard carves love sonnets into limestone at sunrise. — 6 years ago