Chris DeBarr

9.0

Really pretty, almost honeyed, aromatic pure quince cider from San Juan Islands. Would be great w pork or curries. Think Gewürz or Albariño as wine cognates... — 11 years ago

Kristen Murphy Caldecutt

Community Manager SevenFifty

9.4

One of the best examples of Joly's Coulee de Serrant that I've ever had. Feral, honeysuckle, quince, mint, mineral. Needs tons of air. — 11 years ago

Joel Scott

9.7

2012 Anderson Valley Pinot Noir — 12 years ago

Amy Atwood

Founder/Owner Amy Atwood Selections

8.9

Apricots, orange pekoe tea, quince #LewandowskiCortese — 11 years ago

Christian Broder

GM/Sommelier The Social Wine Company

8.9

Sour honey, dried dill, quince, honeycomb, creme fraiche, lemon peel. Not as haunting as old tondonia, but always solid. — 11 years ago

Jordan Salcito

Sommelier/Wine Director Momofuku, Vintner Bellus Wines

9.0

Brilliant cider from Fribourg, Switzerland made of heirloom apples, pears and quince! — 12 years ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.0

Tasty & Chuggable — 11 years ago

Alexis Davis Iaconis

Hospitality Director Copain Wines

9.5

This is Chenin blanc! Bruised apple and quince, with piercing acid — 11 years ago

Knox Knox

9.6

Classic vouvray! Very rich, slight almond, acacia and quince. Great length and aroma. Slight honey and pear in the nose. Subtle hint of minerality. — 12 years ago

Michael Delacruz

9.4

2011 Champalou Vouvray Chenin Blanc. Pear, quince, bruised, poached apple. Unctuous with lemon flowers. I had this with the eggplant chaat of crispy sliced baby eggplant with yoghurt, tamarind, and red onion. An excellent recommendation from Michael, the sommelier at Junoon NYC. — 12 years ago