Jerry Jones

9.2

Enjoyed with grilled portobello mushrooms and steaks — 9 years ago

Matt Trader

9.1

Brilliant pinot for only $20! Beautiful floral, candied fruit nose, mushrooms, and wet forest floor undertones, with wild cherry and cranberry on the pallet, and a smooth, slightly tart finish. Wine had a good acidity and I paired this with a slow baked Atlantic salmon, and stuffed portobello mushrooms.

Also, another good pairing for it was the dessert we had. Believe it or not, it paired swimmingly with tiramisu topped with berries. — 10 years ago

Drew DiMatteo

9.2

#HervéSouhaut #Syrah , nice pairing with gnocchi and a portobello & rosemary sauce. #DomaineRomaneauxDestezet #Ardèche #NorthernRhône — 10 years ago

Steve Haro

9.2

Hermitage in sonoma. Liquid smoke and grilled game on the nose. Transitions well to portobello, earth and smoked ham. Beautiful still has time. Love it. — 11 years ago

Joshua Crisp

8.9

2008 Domaine Pierre Amiot et Fils Morey-Saint-Denis - Subtle smoke, field mushrooms, cinnamon and peppercorn, cocoa, cranberries and raspberries. Juicy with cherries and blackberries, unfolding into stewed meat and portobello mushrooms, finishing with sweet spice,white pepper and salinity. Long finish. — 11 years ago

with Jaimie

Rihab Chaieb

9.0

Excellent wine. Complex mouth, full bodied. Amazing with heavier meals, but we had it with roasted squash and stuffed portobello mushrooms and it really complemented the food nicely and brought a nice aroma in the mouth. — 11 years ago

Amanda Leonard

9.8

Had at Camden Kitchen in Portobello, Dublin. Lovely. Perfect. — 11 years ago

Michael Mathews

9.1

At Tucci celebrating Theo's great report card, great final standardized school test results and the purchase of his new Trumpet (as he starts music lessons in prep for 4th grade)...oh yeah, the Barbaresco is just wonderful. Great wine with a flowery nose and long-lasting finish. Big, full bodied wine....will go well with the truffle oil, portobello pizza on its way! — 9 years ago

with Kelly, Rick and 3 others

Silvia Gates

9.8

Fantastic, loved with portobello cheese and gorgonzola crackers — 10 years ago

Nina Lussi

9.0

Greek salad, portobello mushrooms and pork tenderloin — 10 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

10

Tale of a Perfect 10: electric soy and black olive mashup, suggestive garrigue and sexpot violet, brown sugar swizzle stick and incomprehensible herbal-vanilla wafer-anise love child. Then it gets interesting: espresso and tobacco leaf, cocoa nib, cola and cool. Or is that sassafras?? Pink peppercorn, portobello and candied pomegranate. Handstands. Hell yes. Thank you. 🙏 — 11 years ago

with Will and Mary-Colleen

Ron Brumley

9.3

2013 Arizona Syrah Javelina Leap Winery with complex, deep garnet body, blueberry, currant, cinnamon, creamy honey notes. Medium tannins and a spicy lingering finish. Pairs with grilled pork chops and portobello mushrooms. — 11 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

9.7

*ultimate pizza wine alert*
It's like a four-chair turn on The Voice, if the judges were all pies seeking their perfect match...stay with me...this one manages to have it all, from blk olive, bell pepper, pepperoni, even tart-sweet tomato and portobello. It's also juicy and begs another sip...yep, looks like it's got it all, so long as you've got the will to fork over a twenty to pair with your pie :/ — 11 years ago

Michael Delacruz

9.2

2014 Tahuna Hawke's Bay Pinot Noir paired with Portobello Bruschetta. — 9 years ago

Frank Rotello

9.0

Cabernet, merlot, franc. Still rusty dark red, even after 16 years. Classic Bordeaux red. Cherry and vanilla are the predominant aromas. Warm spices of anise and burnt cinnamon are in the background. Good acidity and goes a little forest floor on the palette. Finishes with cola type notes and still has a good tannic structure. Went very well with braised pork shoulder over polenta cakes, Brussels sprouts and a portobello/sherry reduction — 10 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

9.3

Tasting from #WWSSonoma: Portobello crust and cocoa nib, pomegranate and cashew, acorn and plum skin, lavender and bergamot, damp earth and fairy dust over all. Medium bodied as it shld be, mineral touched like a badass, blood orange suggestive so nice. 💋 — 10 years ago

Howard Yang

9.4

Dark burgundy in color, notes of date, fig, pomegranate, raspberry jam, cherry, cacao, portobello mushroom, cedar, with mouth watering acidity, round tannin, with a long finish that makes you want to make another sip, and another and another, have not had a Chianti this good in a while, complex and harmonious. — 11 years ago

Diane Pandolfini

9.1

Took about 45 minutes to open up and become expressive- ripe red currant, mulberry and black raspberry, with a note of dried herbs and portobello mushrooms. — 11 years ago

Courtney Cochran

Sommelier/Host hiptastes.com

10

And there you have it: a wine worth getting up for in the morning, the week, the month: a unicorn wine, redolent of all the things we want in our old*er* PINOT - portobello, bergamot, potpourri, anise, saddle leather, forest floor, magic, love and peace in the world. Amen. — 11 years ago

with Suzanne and Will

Clayton Bahr

9.8

I love this man...this went great w/ the fennel, portobello, basil pasta I made tonight — 11 years ago