Stephen Redenbaugh

9.3

Nice gold in the glass…medium mousse with deep, ripe red delicious apple and crunchy biscuit notes. Expands as it warms…and takes on gravitas and complexity. Scottish Salmon Pesto, creamy Greek salad, and fresh MI cream corn. I love July weekends just hanging, cooking, sipping champagne. Happy summer, Vinous! — 2 years ago

Sharon B

9.2

The back of the bottle happens to say “contentment and prosperity for all”. That’s what I wish for all of my Delectable friends this Christmas holiday and New Year. I’m off until after Christmas so I plan on doing lots of cooking, spending time with family and relaxing! Now I need to stuff these stockings while sipping on this bold, full bodied, fruitful, delicious wine! Cheers and happy Friday! — 4 years ago

James Forsyth

9.2

Tonight we are keeping it simple at home. We ordered delivery from Pasta Flyer, the brainchild of Mark Ladner who made his name as the Executive Chef of Del Posto during its 4*s from the NY Times days. The Rigatone with Ragu is delicious and the sort of thing that is nigh impossible to achieve at home given the slow cooking patience involved. The Fusilli with Basil Pesto is a little grassy but tasted of spring. The Spaghetti with meatballs is probably the least authentic pasta but it can only be a crowd pleaser. Who cares if it isn't Italian... We are in New York. New York authentic, perhaps. The quantity could feed a crowd, which made me happy as I was hungry and didn't need to share.

I opened this entry level Barolo from Oberto. 2013 was such a fabulous vintage for Barolo and it's great to see success at the affordable level as well as the top end. This under $40 wine is plush, inviting and just plain scrumptious. Midweight, it's one for the near term, which is fine by me. Crack open some of these while waiting for the big boy Barolos to age in the cellar for a few years.

Simple and delicious. Pasta and Barolo. — 7 years ago

Jana Manfredi

9.7

2010 vintage. We visited here in 2015 and stayed at the winery/Abbey. Fantastic wines and hospitality. This is showing beautifully and so happy we kept it this long. Perfectly preserved. — 3 years ago

Brooks Derrick

9.2

Cooking, drinking, and getting ready for the Tigers. Happy New Year! — 4 years ago

Megan

9.6

My first Kosta Browne chard! I like it! Opened it while cooking and it started with a nice lemon essence ... Over time it took on buttery notes with some toasted pear. Pairing just beautifully with my zucchini and pinenut pasta .... I may be deliriously happy, or my wine might taste like creme brûlée. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Celebrating a 10 year anniversary only happens once. Tonight is all about trying to recreate as much of our wedding day as possible. I cooked two pasta dishes the restaurant in Cortona made for us family style. While good, there’s no substitution for truly well done Italian cooking from the old world. What the restaurant did for our reception was truly amazing and done with wonderful Italian hospitality. Those of you that know my wine habits, I’m the guy who brings Bordeaux to an Italian wedding reception and that’s what I did. After all, It was our/my wedding. I brought an 1986 Haut Bages Liberal magnum with me from the U.S.. So in remembrance of our wedding reception, we are enjoying another magnum on our 10th anniversary tonight. I was concerned about finding another magnum in good drinking condition. However, this bottle 10 years further removed is better than the one we enjoyed at our wedding. In magnum and larger formats, I think it has another 5-10 years left of good drinking ahead...properly stored of course. On the nose; dark cassis, blackberries, dark cherries, poached strawberries, cherries, dry cranberries, a touch of pyrazine, black rich earth, stones, old tobacco leaf, cedar, saddle-wood, baking spices and dark fresh floral bouquet. The body is somewhere between medium to full. The tannins are nicely resolved. Fruits are ripe, fresh and juicy 31 years down the road. Blackberries, dark cherries, poached strawberries, cherries, dry cranberries & pomegranate extract. Black licorice, a touch of pyrazine, black rich earth, wet stones, dry top soil, old tobacco leaf, light expresso roast, softly understated asian spice, mint, cedar, saddle-wood, baking spices (vanilla, cinnamon, light clove & a hint of nutmeg), violets and dark fresh floral bouquet. The acidity is round and like a waterfall over the palate. The finish is rich, ripe, balanced, well textured, elegant and lasts well over a minute. The quality of this magnum wildly exceeded our expectations. One would think this bottle was stored at a Chateau it’s entire life prior to my purchase. The alcohol comes in at 12.5%; which is one of the reasons I love the good years of 80’s Bordeaux and prior. Too bad alcohol levels are negatively impacted higher now and going forward due to climate change. Additionally in some cases, because of producer marketing decisions largely based on consumers who crave higher alcohol levels! Sofia, I am lucky to have found you to walk through life together. I love you now and forever. What a 10th celebration tonight and a celebration of our life together. All under a nearly full moon. Oooow, I ❤️ you! Photos from our 5th anniversary trip back to Cortona; the building we were married inside & out and one of the vistas surrounding (Cathedral) this beautiful hilltop town. — 8 years ago

Sally Neal

9.2

Light, lively and lively. I’m really enjoying this one. So happy I bought several bottles. Works well as an aperitif wine while cooking dinner and with the main event. — 4 years ago

Sharon B

9.2

With cooking and egg hunting over, it’s time for dessert! This is so thick and chocolaty perfect end to a busy day! Happy Easter! 🐰🐣✝️🌷 — 4 years ago

Michał Ptaszek

9.3

19.3 giving both of us rhabdo: we are still quite happy with the results. Extra slow weekend, cooking, etc — 6 years ago