laura Sidney

8.9

CB Institute — 9 years ago

with Jim

Peter van den Besselaar

9.1

Vintage 2011 culinary wine, laurel, cardemom, refined — 10 years ago

Jonathan Steeves

8.9

The 2013 vintage of old vines (planted 1939) Chenas by Pascal Aufranc offers a well balanced Beaujolais differentiated by its new barrel oak presence which complements its appetizing acidity and juicy red fruit essence. This wine is deep ruby red and medium astringency with prominent notes of cigar box cedar on the palate and the nose with an acidic and tart mouthfeel. Enjoy this wine with chicken pad Thai, cedar plank salmon, or chicken cordon bleu. Domaine Pascal Aufranc has turned the berries from these 74 year old vines into an enjoyable aromatic experience and culinary companion. Highly recommend enjoying a few bottles of you can find it. — 10 years ago

Doug Jensen

9.5

Great with roasted chicken and hangar steak. Purchased from a French Institute wine tasting event. — 10 years ago

Robert Shannon

9.6

At a great small restaurant near Palais Royal Paris named Verjus (a rising star in Paris culinary horizon)!! — 11 years ago

Toni Rydzyk

9.5

Had this wine at savor at the Culinary Institute. It is excellent — 12 years ago

Claire Cobley

10

At Heidelberg Chem institute dinner — 13 years ago

Tom Kobylarz

9.7

A classic Bordeaux styled wine meets a Spanish legendary producer. Pretty consistent with my experiences of this wine, plenty of delicious and layered fruit, perfectly integrated tannin, and ample acidity. All you need is some lamb or steak and you have a culinary match made in heaven. #valbuena #vegasicilia — 10 years ago

Lisa Lindberg Doyle

8.9

Had this at American Swedish institute . Soft notes of floral, minerality. Could compliment Thai food nicely as well — 10 years ago

Mike Rettke

9.3

Great bottle of wine to enjoy with our great friends...Culinary school in Hessel MI on Lake Huron. — 10 years ago

with Avery

Meredith Pryce

9.2

Eat your heart out, delectable. Look at what I'm drinking in this culinary wasteland of a city. @Allison Pryce would be so proud. — 10 years ago

Doug Jensen

10

Bright, playful, pairs well with Thai. Tasted at French Institute: Alliance Francaise. — 11 years ago

Evan Manka

9.2

Full bodied red from adv culinary — 11 years ago

Drew Freeman

8.9

Thanks SOBEWFF and FIU Culinary Students. — 12 years ago

Susan Lin

Business Development Belmont Wine Exchange, WSET Diploma candidate

9.1

White pear and apricot with toasted almond and a delicious baking spice lilt made this perfect to start aperitif hour with toasted baguettes and epoisses! Very approachable but pleasantly multifaceted; wonderful with or without culinary accompaniment. — 10 years ago

Vanessa Pritchard

9.2

2010 vintage. Vibrant and fresh nose; faint reflections of game meats, tobacco, and taut leather. Light bodied and graceful, lasting acid, delicate astringency. I would love to find the perfect culinary mate for this type of wine. — 10 years ago

markus gould

8.9

constantly underestimated grape - here presented in perfect condition and showing culinary herbs, ridden saddle leather, autumn foliage and some fruital hints.
a quite adorable old lady!
certainly on a range with a. oberto, braida and vietti's barbera treatment skills, highlighted here the ability to age this low in tannin grape... — 10 years ago

Mandy Click

9.6

Wine of the night at a Burgundy class at the Institute of Culinary Education in NYC. — 10 years ago

Matthew Trauber

9.0

Ashley's done with Institute!! — 11 years ago

with Ashley

Michelle Moser

8.9

A Saturday evening with a Super Tuscan: a beautiful thing. Notes: intense ruby color, strong aromas of cedar & spice, Merlot frames the delicacy of the Sangiovese, extraordinary tannins. Match boldness with steak or flavorful artisan cheese for full culinary experience. Vin che salti, pan che canti, formaggio che pianga... May the wine jump, the bread sing and the cheese weep. Ciao. — 12 years ago