Mitchell Mulder

9.1

Fresh bottle, re- review, still almost the same, again this Green Flash beer, not Alpine, still very good, but not like the one you can only get at Alpine Brewery, that goes for all the beers you see on the shelf, very disappointing, that they did not keep the true recipe when the merger took place of Green Flash and Alpine, why? I do not know, the only thing must be to keep down the cost, well that is a bad thing, because this brewery, had some of the best beers in the world, and to down Grade them is a big mistake, so lower points for that — 9 years ago

Steven Foster

Wine buyer Belmont Wine Exchange

9.5

Now this. How do I explain this. 1949 magnum re bottle from chateau. Just exquisite and still red and fresh and fruity. Strawberries and dried cherries. Lovely and lively. — 10 years ago

Gabriela Feffer

9.3

Casa Re Petrone - Hamburguer do Re — 11 years ago

jarred gild

Head Wine Buyer Western Market

9.4

so f'n good. bottle-fermented pignoletto. read about alberto tedeschi on the louis/dressner website: "I'm just getting started: my parents have other jobs, so I'm starting from scratch! We work organically in the vineyard, and it's very important for me to work traditionally in the cellar. And even though I'm renting my vines, I'm ok with that because they produce quality grapes and I can make the wines I want to make. These are fresh wines with great acidity, that can be drank young, but can also age in bottle for quite some time. I am also proud to make GOOD territorial wine; most consider Bologna wine to be an industrial product, and most of the time they are right! I only work with Pignoletto. I drive the grapes (which are in boxes) to the cellar in my van. I then do a direct press; Pignoletto is thick skinned and very tannic, so it's important to be gentle. After that I leave the juice outside overnight, then I rack it to stainless steel. The natural fermentation begins, then nothing! After three of four days, I re-rack the wine back to old oak barrels, where they stay on the lees for 12 months. That's for the Bellaria. For the frizzante, the fermentation and aging is in stainless steel (almost a year). I take a bit of must (which hasn't fermented) I've kept in the fridge, and add it to the still wine, then I bottle. The sugar of the must then begins the refermentation in bottle. It's a really typical way of making wine in our region. In Emilia, we are not famous for rich, big wine. We are country folk! We make easy, drinkable wine made to enjoy in the moment." — 12 years ago

Peter Sultan

9.0

Has the presence of a serious sauvignon blanc from NZ but diff palate--all lemony and flores , short on the soapy finish common to Torrontes. Good maker. This was described as having "corpo" when in the wine shop/vinoteca. Mi suegra liked it, si do i. — 9 years ago

Patrick Harrington

10

When I lived in the DC area, I tried to have Sweet Katharine several times a year. Haven't been able to locate it in the Grand Rapids, MI area but if you're thinking about giving it a go, DO IT. You most certainly won't regret it.
Guess I'll order some.
— 10 years ago

Mitchell Mulder

9.0

I was slightly disappointed by this much talked about and praised IPA in the beer community, I like it, and think it had some nice things going for it, but I was not blown away like many are by this beer, nice middle of the country hops and well balanced malt , citrus, very pleasant and subtle, not in your face or palate IPA, 5.9 % ALC/VOL do not taste any of that, very good starter IPA for first timers, defiantly different then the West Coast IPA's I will keep this on hand and give more time to grow on me, only want to give more time because so many are big fans, will re review if something changes, — 11 years ago

Alice Jones

9.2

Re-do this rating. — 9 years ago

Lauren Keehner

9.7

Really loved this. Soft tannins, balanced acidity, just the right amount of fruit. Opened up beautifully as a meal of fennel salad, ricotta and peppers, halibut with potatoes and green beans, and finally a perfectly cooked steak progressed. Re-do any time. Happy birthday to me! — 10 years ago

Dave Wismer

9.4

Back to Portugal. Re-do pic for Jo. If you like your Booze with cherries this is your bottle. — 10 years ago

with Mark, Jo and 1 other

Marcelo Alvarez

8.9

Con los Nariño en casa acompañado de foi gras, quesos franceses re podridos y sardina picantes de Portugal. Chimenea previo al día de la madre. — 12 years ago