barak heller hayun

9.1

this bottle takes me back to Alsace.
i spent a weekend in Strasbourg in 2006 protesting/partying in front of the European parliament that's located there.
no wine was tasted as i sticked to self imported bottle of zubrowka vodka, drops of potent LSD (that were dropped to the tail end of the vodka by a really short vicious smiling man - true story) and local pilsner beer that i remember fondly that's called 'meteor' and came in large 750ml bottles(pretty good ice cold and just ok after the sun warmed up the last 3rd of the bottle).

and now... 13 years later. different tastebuds. but I'm still the same person essentially.

100% pinot gris

off dry officially but feels dry.

14% ABV

pale green 👀

🧀 rind, green apple, pear, very fresh lemon and finely chopped greens👃

full body. I'm guessing the rs helps to build it.
medium plus acidity.

creamy, tart and a bit fruity with added white pepper and maybe even ginger 👄

long lingering pleasent creamy 🎯 like tasty and slightly bitter 🍬

great wine, no doubt about it.
tasty and complex, plays with you and changes every sip, but always superb.

excelent vfm (110 nis). expensive but works hard for your money.

need to try the winery Riesling now.

had it all day on it's own while vacationing.
soft and spicy cheese platter could have helped but I'm too full. — 6 years ago

Por La Vida

9.0

Root beer, ginger, cherry cola on the nose. But time cherry cola on the palate with almost a slight carbonation. Fresh acidity, as you expect from Italian wines. Really displays the unique characteristics of Veneto wines. They stand extremely distinct from other European and even other Italian wines in terroir. Perfect match for tomato based sauces, particularly if you’re stuck in a Sangiovese rut. — 7 years ago

David Shapiro

9.3

Excellent white beer with ginger and lemongrass — 8 years ago

Lance Williams

9.5

Fernet Branca is San Francisco's magical elixir of lore. Equal parts hangover prevention and morning after cure; it is an acquired taste but one that every San Franciscan must embrace. The traditional way to consume fernet is neat with a back of ginger beer. Sip fernet, sip ginger, repeat... Ask for a fernet and ginger as you wrap up dinner at any restaurant in SF and you will receive a knowing nod from your server followed quickly by your glass of fernet branca. — 9 years ago

Jeremy Shanker

Sommelier at RN74

9.2

Ginger beer and apple cider. Very cool sparkling wine.
— 9 years ago

with Elena

David Taylor

9.5

Wow! To date the best ginger beer that I've had. Spicy, smooth, not too sweet, and best of all it has alcohol in it! Definitely one to try if you're a fan of ginger beers or Moscow mules. — 10 years ago

Jeremy Shanker

Sommelier at RN74

9.2

Ginger beer, fruit loops, and key lime pie. One of the most interesting domestic sparkling wines I've had. — 10 years ago

with Elena

David Kline

9.3

Sediment rich auburn redhead. With orange-tinged crown, that shrinks to tiara to tonshu with a snap, leaving only a shrinking island across a flat, rusty pond. Drops of black molasses, cooked, glazed pumpkin, butternut and acorn squashes. Dark rum soaked Dutch chocolate and vanilla wafers and moist pineapple cake. Trifles sporting rum soaked berry and carry-overs of ripe peach and nectarine. Finally date roll, figs ginger, candied lemon peel and dark brown sugar to fill the nostrils with seasonal magicks. Actual pumpkin tastes here! Rich and filled with vanilla bean, Turkish delight, fig fillings, nutmeg, candied ginger, gingerbread in caramel and spiced rum, gin-raisins, coriander, allspice, coffee cremes, clotted cream, clove, just-burnt cinnamon candies, reduced cola, licorice, and orange liqueur with a touch of juniper. Strong, festive, outrageously alcoholic (17.5 abv) delightful, warming, singular and iconic. What’s NOT to like about pumpkin beers again? #Averybrewing #CObeer #Rumpkin #Averybarrelseries #barrelaged #oakaged #beer #bier #birra #ale #oakagedale #rumbarrelaged #abv #2016ale #Boulderbeer #BoulderCO #pumpkinbeer
— 6 years ago

with Courtney

Brian Grech

8.9

Liked this a lot. Great on its own but has great mixing potential too. With Jill and Fiona — 7 years ago

with Ashley

jesus g

Hospitality Schramsberg Vineyards

10

Bad bottle unfortunately. Beer saved the day lol

Oysters:
Ginger, Steelhead Roe, Beer Froth
by Alinea
— 8 years ago

MaJ CappS

9.0

Classic farmhouse mildly spicy nose, snips of ginger and coriander help push this medium weighted top fermented ale to its destination.
I am a fan.
Best in the Reidel beer glass. — 8 years ago

Raymond Yu

9.5

Can't believe I found one. Sweet nose, tart pears and ginger. Delicious! — 9 years ago

with Jason

Spinning_spins

9.6

Some of the best Vermut I've tasted so far. Pungent aromas and flavors of cola, root beer, candied fig, oranges, cloves, cinnamon, rosemary, ginger, etc. Great with tonic water and a wedge of orange on the rocks. — 9 years ago

Sharon B

8.9

Nice and cold out of the freezer. Brewed with orange peel, cinnamon and ginger. Gotta have a cold one while watching the Packers! — 10 years ago

Brandon Boesch

9.1

This did not age well for me. A 2016 opened in 2019. Insanely sour. Definitely ginger but it became a little much on both fronts for me. I’d be interested to try again at the brewery if when they have vintage pours. — 6 years ago

David Kline

9.5

Huge milk chocoalate to Cappuccino colored eruption of thickest froth dwindles, flattening to a lunar landscape. Dark chocolate and coffee elements initiate. Machinery. Roasted almond-in-shell, vanilla and hazelnut aromas. This stout will zap the tongue with malty coffee notes that feel like a 9 volt battery connection, then shimmer in bitter arabica, dried violet, valerian root, nutmeg, clove tinges of ginger. The whole almost suggests licorice, but the flavor isolates encourage soloism. Dark chocolate abates, revealing rich roasted coffee in a splendid finish. Launch into the darkest astral day with the breakfast for champion cosmonauts. — 6 years ago

James Forsyth

9.0

Asta is a trendy neighborhood restaurant in Boston's Back Bay. The menu is simple insofar as you choose from five or eight courses. We opted for five. The first course was a warming cheddar and beer soup. A ginger squid and foam dish was unusual and tasty in equal measure. Then came a sweet potato with an apple cider vinegar sauce. The apex was slow cooked beef that looked like it had been done sous-vide. Something called Interstellar was a bonus course - a parsnip purée with cocoa and popping rocks - a dish for the New Year. The treacle pudding was rich, comforting and delicious.
We opted against the wine pairings, instead ordering this Schioppettino from Friuli. Apparently this winery rescued the varietal and champions it. Not sure if this is true... it is light bodied but has earthy characteristics. Like a cross between Gamay and Syrah. Quite tasty and high acidity, which helped when pairing with a curious selection of dishes. — 8 years ago

James Forsyth

9.1

Really interesting beer made with ginger. I believe it is rice based but tastes much like it is a wheat beer and the ginger echoes grapefruit and other citrus fruits. The original version is better. — 8 years ago

.:;2):’kicndnebxhjd

9.1

I got some botrytis but not overwhelming. Yellow apricots, tangerines, lemon liquor, and a dash of ginger beer. The honeyed element is above average thickness, the aroma is a bit wild but still elegant. There's still moderate acidity to it and I think this could last at least another 5 years — 9 years ago

David Kline

9.2

Muddy old girl, rusty brown with a shock of bone white wisps, shoreline lacing with mangrove roots. Whiskey soaked raisins and grilled peaches leap from the glass. Firecracker flavors of gun powder and rum barrels of American oak. Match-singed paper, ginger and root beer. Soy-carmelized eel, dark, unsweetened chocolate. Licorice extract, toasted coconut, burnt bay leaf, espresso. Brooding beauty that has no quit in her. — 9 years ago

with Courtney