This sent me reeling back to a long ago trip to Italy that featured a stay in the amazing food city of Bologna, where I first tasted Pignoletto. The nutty flavor, so perfect w Parma prosciutto, or with a fresh porcini & truffle salad...like Proust's madeleines, the memories! I love the hint of Sherry/Jura oxidized opulence, and was pleasantly surprised this is btg at Cardinal Club in PDX! — 11 years ago
Lemon pie and orange blossoms with lemon poppy madeleines lingering in the stratosphere. Banana bread and cedar shavings. The bourbon barrel screams from the glass. Hazelnut and pecan turn creamy vanilla pudding, pine nut, grass clippings and charred bits, with a satisfying carbon and graphite in a lemon pith middle burning a hot streak. — 10 years ago
Spring into Strawberries, chalky minerality & eye-opening acidity. (And I'm pairing with ramp madeleines) — 11 years ago
I believe this lady has a year under her lengthy belt, comes off like hot honey, dropping a fair amount of lacing right down to its wooden floor of unmistakable oak. There is a musty funk beneath the perfume of biscuit and marmalade, but nothing unpleasant, just sensual and inviting you to steal a little kiss. Candied grapefruit and caramel cremes undoubtably led to her ample bounties. Soda bread, brioche and madeleines at midday.cream soda and cinnamon toothpicks poked into bourbon candy. Pumpkin pie for desert, but the thinnest slice smothered in whipped cream. The other ratings led me to believe that she chews with her mouth open, but this belle has been to finishing school, and graduated with honors. A little more of her, and it's bedtime. Lights out at 10%. #kentucky #kentuckypumpkinbarrelale #barrelaged #pumpkinbeer — 10 years ago
David Kline
Brioche, biscuit, madeleines, poppy and marigold aromas. Racy lemon zest, lime and gooseberry, with a tangerine pith leading into the silky mousse and a decidedly chalky and dry, lemon pith, arrowroot and hazelnut finish. #haton #jeannöelhaton #bubblesalldamnday #champagne #champagneday #vintage #vintagechampagne — 8 years ago