S.S. Mandani

9.2

Woah. New go to beer alert for that crisp rice style beer I encountered backpacking all over Southeast Asia in my early 20s.

Airy, light, crisp, slight pear afternote. None of the weird malty aftertaste you sometimes get with these. Love it for classic, simple style beer to go with sushi or fried chicken. — 5 years ago

VBH Wines

9.0

Lovely, white citrus with floral notes, fantastic acid and a profile that screams seafood and fried squash blossoms. Or maybe it’s just my inner voice that’s calling me to the water. — 6 years ago

Jay Kline

9.4

My notes on this from May of 2017 still apply. Popped and poured. Drank well over two days. Immediately this wine impresses visually. Sure, the color is an expected deep garnet but what's most striking is the fact that it's never completely opaque at the core. You can just barely get the faintest amount of light to see through it. It's quite beautiful, really. The nose is initially a bit reticent but a few minutes of air in the glass does the trick and then it really begins to show off the most lovely perfume of mixed red and dark fruit; so fresh and pure with just a flash of garrigue. No perceptible heat on the nose. On the palate it's a veritable wonder of berries, Rainier cherries, black berry liqueur, and just a touch of fine white pepper. The body is perfectly proportioned and the finish lasts for over 30 seconds. In summary, this is an incredibly balanced 2010 CdP that is already hitting its prime. Personally, I felt it was really at its very best about two hours in which leaves me to believe it should be a great pop and pour for the next couple of years and potentially has the balance to be great for longer. That being said, there is no need to decant, just pull the cork, pour and enjoy the evolution in the glass. The hard part is allowing it to last for two hours and longer. It should be noted that this is dangerously quaffable wine and it wouldn't be hard to take the whole thing to the head. Might as well drink these sooner than later as I'm always a bit wary of CdP much beyond the 10 year mark, where I tend so find many of them fall apart on the palate. Perhaps others with more experience in the long-term ageing of CdP can chime in though. Absurd value at $30.

As a side note, this paired very nicely with pan fried pork savory bacon wrapped filet mignon. — 7 years ago

Kacie Lyn

9.0

Beautifully overpowered by my fried clams. Clean, crispy, slight mineral citrus. — 9 years ago

Alicia Cypress

9.3

Amazing acid here! Drank the last 1/4 bottle for lunch the next day with a Taylor Gourmet breaded (aka fried) chicken sandwich.... and OMG! Love! Thanks @Hardy Wallace! — 9 years ago

with Berg, rebecca and 3 others

Young Bock Lee

9.3

NV. Intense aromas of ripen cherry, strawberries, hint of minerality and bread yeast on the nose. Dry, Med body, high acid, med p intensity, med finish, tight bubbles, striking acidity on the first palate followed by red cherry and fresh strawberry flavors. Drunk with mixed raw& sea food from galipoli, linguine with tuna and basil, fried squid. Good apprentif / food wine. Good value. 12% abv. — 9 years ago

Adriana Fabbro

9.1

Don’t let the deep purple color throw you off, this wine is low in tannin, bright
and light on its feet. Teran is the (biotype?) of Refosco grown in Slovenia’s Carso on limestone and iron-rich terrarossa. Dried cherries, herbs, dried leaves, red earth. Very food friendly wine, worked with both a flatiron steak and Calabrian fried chicken. — 5 years ago

Severn Goodwin

9.1

Confrérie de la Chaîne Des Rôtisseurs, Bailliage d'Albany; 19 May 2019 at Franklin Plaza, Troy, NY

Second Course
Dover Sole Meuniere
Fried Capers, Fresh Lemon — 6 years ago

Steven Lee

9.4

Smooth and silky. Blackfruit, blueberry, tar, liquorice, spicy, mineral, barnyard, mint, kirsch, cassis, powdery. Sweet core. Tannin smooth out. The cork end show crytalise. Brownish rim. Fried rice war — 7 years ago

Richard Parks III

9.1

Brandy apple juice with corny (fried corn?) bottom/finish. Fire-y gulp, but also crisp, but also old like church sherry? Weeiiirrrdddd and goooood! But weeeeiiiirrrrddddd. — 8 years ago

Andrew Willingham

9.0

Classic Sonoma Chardonnay: bright gold color, medium+ viscosity, lots of oak, white stone fruits, acid. Paired very well with fried oysters. — 9 years ago

with Deborah

Brandon Granier

8.9

The bead is fine and delicate on this medium/medium+ bodied sparkling chenin with persistent minerality from start to finish. Orchard fruits and enough RS to balance out the mild spices of Louisiana cuisine. Worked wonders with fried green tomatoes, ravigote and oyster po' boy. — 9 years ago

Elaine Thap

9.0

Easy drinking on its own, but I imagine it being amazing with some fried food goodness. Malty with young pine notes. Cool design — 10 years ago

Edward Chung

9.3

Whoa! A killer wine for a school night...Michel Rolland has another winner here. Definitely needs a little time to open up - a little spicy, super nice ripe fruit, licorice... almost surprising that it’s a merlot. Enjoyed in June 2020. Actually worked well with chicken fried steak, mash potatoes and gravy. — 5 years ago

Sam Lee

9.0

Good on aperitif or apps dishes with heart 🤵🏼 so tonight is our fried finger food night tapas dips and cheese platter which pairing good and harmonically
🧀🌮➕🍟 — 5 years ago

Michael gayle

9.3

Amazing. Pleasant surprise.
paired with fried Bronzino fish, jasmine rice, purple cabbage mixed with kale and Jamaican fried sweet plantain. — 7 years ago

Neil Cornish

9.0

Deliciously saline and mineral infused. Perfect with fried boudin at Cochon — 8 years ago

with Mic

William Hughes

9.2

Make this your house bubbly! Always a winner that will pair well with a variety of foods. Try it with fried chicken! — 9 years ago

Tony Bubbles

9.1

Picked this up at Vino Carta to have with fried chicken — 9 years ago

Collin Moody

9.3

With fried chicken. — 9 years ago

with Nelson