Loren Loftesnes

10

Expertly chosen by the sommelier to go with kimchi dishes. It’s a 10 when it’s in Calgary! Korean food and sake aren’t supposed to be this good in cattle country! — 6 years ago

with Rosita

Ellen Clifford

9.0

Terrifically mineral and just-underripe strawberries. A beauty of a wine with beast on the bottle. Taken down in the sidebar at Covell. Proper wine for cheers-ing to chosen family. — 7 years ago

Isaac Pirolo

9.4

The 2009 Clos Abella from Marco Abella won Wine in China Magazine's 2014 blind tasting of more than 1,000 wines, which was chosen by a panel that included 7 Masters of Wine and Jancis Robinson.

50% Carignan, 39% Garnacha, and 11% Cabernet Sauvignon from Porrera in Priorat. Potently dark aromatics of creosote, espresso, charcoal, blackberry, licorice and schist. Everything translates through to the palate adding some secondary dark chocolate, raspberry, and baking spice, along with a floral overtone. — 7 years ago

Henrik Poulsen

9.0

14.42% alc. (I like precision 😁).

I don't think I've had a wine from them where I did not detect Brett so I assume that is their chosen "style".

I'm normally not a huge fan but in this vintage think it is kept at an acceptable level and thus making this wine more interesting.
Could be fun to throw it in blind with some older Bordeaux wines....
— 8 years ago

with Kurt-Inge

Stanislav Lobanov

9.0

(16.5/20) Насыщенный аромат спелой сливы, черники с нотами ментола, молочного шоколада и корицы. После декантации развиваются бальзамические тона и ароматы кожи. Тельное с умеренной кислотностью и шелковистыми танинами. Тёплое алкогольное ощущение во рту. Во вкусе слива, вишня и горький шоколад. — 9 years ago

Barbie Fiallo

9.2

Fantastic! Earthy and well balanced... Needed a little time in a decanter but opened up brilliantly. Chosen for us by the MS at the Stafford, Gino Nardella, for courses of Cornish lamb and pork. Loved it. — 9 years ago

with Jonathan

Carl Fischer

9.4

Had while on vacation in CdP, France in October - this wine was shared over dinner with the head of the local vintner's association and chosen by her as her favorite in the region. Poured from magnum, this was incredible and so memorable but sadly I didn't capture any specific tasting notes at the time only the memory of how much I liked it. I don't drink much French wine but I sure wish I could find this one locally! — 10 years ago

Christine Yi (cy_eats)

9.2

2012. chosen by our somm Justin - excellent wine especially after it opened up a bir. dry. earthy. red currants. great w food. well priced. — 10 years ago

Johanna Fausto

9.8

Perfectly dry white wine chosen by JM at a dinner at the Wild Fig in CT. Cost R92 in CT. — 10 years ago

Winemoments

9.1

One of two Turkish wines that were chosen by world renowned sommelier of Fat Duck to the restaurant's wine menu. I found it very balanced, a little dry on the palate but with great depth with distant floral tones. Very good choice. The other Turkish wine on Fat Duck's wine menu is Kayra Imperial. Check that out ;) — 11 years ago

Abe Schoener

Owner/Winemaker Scholium Project

9.3

Super special Croatian island blend. 2010. At brindille, chosen by @sommlowe — 12 years ago

Ellen Clifford

9.3

Chosen for dinner by John Brecher and Dorothy Gaiter in honor Open That Bottle Night. Very beautiful for about 10 minutes before it began to fade. Dipped whiling talking wine politics and feminism with Karen MacNeil the other fellows at The Professional Wine Writers Symposium. What an honor to get to share in this with peers! — 6 years ago

Michael Fiur

9.5

Chez Katrin Sept 2017. With chateaubriand. Smooth red. Chosen by Vagelis — 7 years ago

Sipping Fine Wine

8.9

Family-owned and operated since 1985, from a small, 30-acre plot of grapes to the present 20 estate vineyards, Don and Rhonda Carano's success is based on their commitment to quality. Select lots of grapes are chosen from their vineyards in Sonoma County to create this medium-bodied Merlot. Dark fruit aromas with cedar and spice notes. Palate shows Blueberry and Plum flavors with coffee, oak and cacao notes. Medium body, soft tannins, nice balance on lingering finish. Great value! — 8 years ago

Mike Kane

9.6

Perfectly chosen by somm to pair with her fish and my lamb. — 8 years ago

LC Prichard

9.4

Delicious FLX Bordeau-style blend. Just the right amount of fruit, smoke and spice to match the oak accents. — 8 years ago

Daniel P. Drake

8.9

It is Friday and it has been hot here in the Chicago area. I have chosen the 2012 Marie-Pierre Manciat Pouilly-Fuisse Les Petites Bruyeres.

The nose has apple, fresh cut pear, lemon peel, Apple blossom, almond, honeysuckle and limestone.

The first sip brings on tropical fruit of pineapple, passionfruit, lemon meringue, mango, and wet flint rocks minerality.

There is a fresh vibrant medium acidity with a crisp long finish.

A very pleasant summer wine that make the heat bearable.

Nostrovia! 🍷🍷🍷 — 9 years ago

Chris Durall

9.0

The Chosen Beer — 10 years ago

Steven Schoenfeld

9.3

I just love Loire reds and this is no exception. Nose full of black pepper and clove. Beautiful palate with balance and grace. Just delicious. Thanks for another Aaron Epstein chosen wine ! — 10 years ago

Georgina McDonald

9.3

Big fan of this Malbec. Rose, anise seed and dark chocolate on the nose complete with tobacco and dark cherries on the palate. Continues to open and develop. Such a beauty. Two nights in a row I taste a great wine chosen by another German friend 🇩🇪 — 10 years ago

Bijan Ardehali

9.6

Have you chosen your bottles — 10 years ago

Tim Herrmann

9.0

Chosen somewhat randomly from my local wine store, this was pleasantly and somewhat surprisingly an actually confounding Bordeaux; medium finish...wet stones, dark fruit, wild herbs, velvety tannins. Drinkable now, and I want to see what it does in a few years. Running with scissors = winning, at least for this bottle of wine... — 11 years ago

Tom Cingari

10

This bottle of wine was given to my son Tom Jr from my brother in law Brian Donovan. Brian gave Tommy the wine as a gift to commemorate the announcement of his wife Jenna being pregnant with my first Grandchild. Tom and Jenna have chosen tonight 02/25/2013, to open this memorable bottle. We will be forever grateful to Brian for this incredible wine experience. — 12 years ago

Steve Parker

9.0

Chosen Togo with Sushi, Hawaiian style. — 6 years ago

Bob McDonald

9.0

I generally like South African Syrah as I do this one but it could have come from anywhere in the west. Soft and smooth with M intensity. This description generally applies to most airline wines which tend to be chosen to be easy to like, not to offend and tend to be middle of the road. For the amount that the charge for Business Class Airfares it is not good enough to be serving wines which cost sometimes as little as $25 as Qantas does. They should all be in the $80 to $100 range. An exception tends to be Champagne - the Drappier Rose on Qatar was very good. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

There are certain occasions that call for Krug Rosé. So, HBTM! The bottle was corked in the summer of 2014. It’s a blend of 45 reserve wines with the oldest being from 2007 and the youngest 2002. This is why I think Champagne Makers are some of the most talented people making wine. They are constantly blending up to 100 plus wines to bring that bottle to bottle and year to year branded flavor of consistency. On the nose; red & pink spring flowers, cherries, strawberries, watermelon, black cherry, black raspberries, notes of blood orange citrus, baked bread, soft volcanic mineral and elegant chalkiness. The palate is always ridiculously delicate. Micro bubbles, silky rich texture with beautiful soft acidity. The palate fruits are similar to the nose; rich & ripe cherries, strawberries watermelon, black cherry, black raspberries, notes of blood orange citrus with hints of marmalade. Red & pink spring flowers, baguette crust, soft powdery minerals that give the palate a slight sting and super powdery chalkiness done just right. The finish is beautifully rich, textured, revealing itself in layers and lasts minutes. Photos of; Founder Joseph Krug, House of Krug, Winemaker Eric Lebel, Krug’s Clos du Mesnil, a small plot of 1.85 hectares of Chardonnay...one of the world’s greatest vineyards and their salon tasting room. Producer history & notes...Krug was founded by Joseph Krug in 1853. They are based in Reims, the main city in France’s Champagne region. It is one of the famous Champagne houses that formed part of the Grande Marques. Today the house is majority owned by the multinational conglomerate LVMH, which owns Moët Hennessy, Louis Vuitton S.A. and who’s wine producer portfolio includes other well known wine brands such as; Moët & Chandon, Veuve Clicquot, Château d'Yquem, Ruinart & Cheval Blanc, Dom Perignon and many others. Despite LVMH's majority ownership, the family is still actively involved in all the key decisions of the house but does not manage the day-to-day operations. Joseph Krug was born Johann-Joseph Krug, a butcher’s son, in Mainz, on the Rhine in 1800 when the city was part of the Napoleonic Empire. Having dispensed with the name Johann, he left Mainz in 1824 and in 1834 moved on to Paris. Germans were in demand in France as accountants and bookkeepers. So, Joseph joined Champagne Jacquesson in Châlons-sur-Marne. He spent eight years with Jacquesson. His work took him beyond accountancy. He went around Europe testing the market and assessing criticism from wine sellers and customers. He learned about composition and taste so that by 1840 he already seemed to have been blending Champagne for at least one other house. In 1841, he married Emma-Anne Jaunay. The daughter of a French hotelier based in London’s Leicester Square. The following year their son Paul Krug was born. In 1842 he moved to Reims and following a year later, Krug et Cie was founded with his partner, Hyppolite de Vivès. Joseph was fluent in French, English and German and even spoke some Russian, putting the company in position to exploit key overseas markets. Joseph died in 1866 and was succeeded by his son Paul Krug, who had been trained by his father to takeover. Joseph under the supervision of Paul, Krug was established as a Grande Marque. By the 1880s the prestige of Krug was acknowledged in the United Kingdom and became the primary overseas market for Champagne. In 1866, the House moved into Rue Coquebert, in Reims as it remains. After Paul’s death in 1910, he was succeeded by his son, Joseph Krug II. However, during World War I Joseph II was taken prisoner and his wife Jeanne played a key role in the House at a time when the Western Front divided the region between the Allies and the Germans. After the war, Joseph II’s slow recovery led to his nephew Jean Seydoux becoming joint manager in 1924. In that decade, the Krug 1926 and 1928 vintages were created, which have been considered by critics to be amongst the greatest Champagnes. Lawyer and wine writer Maurice Healey declared “Krug” the king of all Champagnes. Further, “that the 1928 Krug was the best wine made in the present century.” By the mid-1930s, Paul Krug II, the son of Joseph II, was active in the business and would become head of the House from 1959 to 1977. His father died in 1967, by which time he was, according to Patrick Forbes, “one of the most popular and respected figures in the Champagne district.” In 1962 Henri Krug, the son of Paul II, joined the management, as did his brother Remi three years later. Their arrival was followed by a series of innovations, including extensions in the range of Champagnes. In 1979, for the first time, a graduate winemaker joined the House. In January 1999, the House became part of LVMH and by 2007, the brothers, while remaining on the tasting committee, had stepped down from day-to-day responsibilities. In 2009 Olivier Krug, the son of Henri, became House Director. At harvest, Krug grapes are pressed close to their plots with the first juice kept for 24 hours in a vat prepared for the fermentation stage. The pressing from each plot is vinified separately. A pressing contains 4,000 kilos of grapes and yields 20.5 hectolitres of first juice (cuvée), which is poured into twelve oak casks chosen at random. Once fermentation is complete, the eleventh and twelfth casks are used to top up the other ten casks in order to protect the new wines from oxidation. For fifteen days, each cask is topped up with wine from the same plot. Krug uses small 205 liter oak casks tailor-made from trees that are more than two centuries old in the forests of Hautes Futaies in Central France. The average age of Krug oak casks is 20 years. They are retired after approximately 40 years of use. The wines remain in the casks for several weeks. During this period, clarification occurs naturally from the cool temperature of the cellar given the coming winter, as does a micro-oxygenation process from the use of natural containers, making the wine more resistant to oxygen over time. Finally, between December and January, the wine is drawn off into small stainless-steel vats. From here, depending on the decisions of Krug’s tasting committee, the wines will either contribute to that year’s assemblage or be stored in steel vats in the House’s library of 150 reserve wines to be used in the blend of a future Krug Grande Cuvée and or Krug Rosé. — 7 years ago

Chad Nuzum

9.1

Great spicy fruit. Chosen by big red Jesus. — 10 years ago

with Armen

Jonatan Verduzco

9.5

Powerful, expressive wine, displays lots of oak and malolactic but in the same way keeps the tart fruit end and elegance that make it amazing... Chosen as pairing of a steak... Amazing — 10 years ago

Mary Ashley Goding

9.8

The fact that we had the winery to ourselves with the winemaker and cellar master tasting us through their latest baby, the 2014 Cabernet Sauvignon, is remarkable. Days like today affirm my passion for the industry which I have chosen to dedicate my life to. Thank you Buccella. Your wines are nothing short of fantastic. — 11 years ago

Dock Hooks

9.6

Spice, moss and earth hover over and around blue berries and cherries..! Groovy splash against some wild boar and manchego bites Saturday mid-afternoon Promise' Land Market, in Morehead City, NC as coastal Spring showers lube the land and Phillip's well-chosen tunage gens the vibe and Janine's sweet smile welcomes the world... Check it out! So. Oool, too right..! Salute... — 11 years ago