Refosco

Az. Agricola Moschioni

Colli Orientali del Friuli Refosco 2015

A big shoulder refosco
Vibrant, spicy, long and full
Hard to find and a bit pricey
— 3 years ago

Jay, Ira and 7 others liked this

Bastianich

Calabrone Rosso Refosco Blend 2013

2013. Very good. Smooth full bodied. — 5 years ago

Piquentum

Refošk Vrh 2017

Dirt, and and hint of plums. I like it, but others won’t. — 5 years ago

Sandlands

California Refosco 2017

Like a lighter bodied zin Syrah hybrid without the dried fruit character. Dark fruited Old vine deliciousness — 6 years ago

Christian Adams

Christian Adams

I miss sandlands

Vignai da Duline

Morus Nigra Venezia Giulia Refosco dal Peduncolo Rosso

今回2回目。
やはりスペック(生ハムの燻製)にりあわせて
— 7 years ago

Daniel P. liked this

Castellargo

Rubeus Friuli Grave Rosso

Nice and earthy, smells like being in a cave

I love it
— 8 years ago

Vinja Barde

Refosco dal Peduncolo Rosso 2009

My first refosco-serious fruit, blackberries & reds, the acidity grounds it w some air. Bigger wine than expected. Drank after meal, but this is begging for food. Pasta Bolognese comes to mind... — 9 years ago

Paul LafortezzaOwen Mazon
with Paul and Owen

Pierpaolo Pecorari

Ros Alba Venezia-Giulia Rosato

Peach, grapefruit notes, acidic, dry. Complex pallet. — 3 years ago

Rodica

Refošk Saignee

Starts out pleasant, but after 20 min in the glass, it’s really singing. I’m not usually moved by sparkling rosé but this is a real standout. Cranberry, dark cherry cordial, pomegranate, apricot kernel, almond liqueur, gingerbread spice, and rose geranium carry over from the nose to the palate. Dry, structured, and slightly tart, with a fine, lightly prickly mousse. The color is a deep cranberry red, almost more like a mid-weight Lambrusco thank a classic rosé, and the flavors are accordingly intense—which makes this an unexpectedly versatile wine for food pairing. I had it with moderately spicy Kashmiri-style fried chicken and it was a perfect match. — 4 years ago

David liked this

Iruai

Giallo Nebbiolo Blend

Tingly mouth feel, black fruit, tree roots — 5 years ago

Cantina Le Monde

Refosco

Smooth and delicious!! Aged in steel barrel. — 7 years ago

Bastianich

Vini Orsone Refosco

Classic Italian red. Sharp and tangy, but paired well with pizza and eggplant parm. Hints of cherry, a bit of anise/spice, and a touch of earth. A bit too acidic for me, but solid. — 8 years ago

Eric, Ron and 6 others liked this

Santomas

Antonius Sergasi Refosk 2009

Best wine I ever had from Slovenia. From Istria close to Italian border. This 2009 Refosco got a 93 RP rating and this is well deserved. Gentle,round and smooth with good length. A real discovery. — 8 years ago

P, Freek and 4 others liked this

Channing Daughters

Molti Rosati Home Farm Vineyard Rosato Refosco

S Wood
9.0

Im a sucker for thick skinned NF rosé. A little weight at 12.5abv — 3 years ago

Erik liked this

Mercouri Estate

Domaine Mercouri Letrini Refosco Blend 2017

I must say this Greek red is turning me to try as many Greek wines as possible. Utterly beautiful and elegant, layers of fruit and spice. Pretty much perfection. — 5 years ago

Rojac

Istra Refošk 2014

Consistently great wine - Vintage after Vintage. Dark and inky color. Fruit forward aromas and flavors of cranberry, blueberry and blackberry. Hints of truffle, earth and graphite. Great acidity, balance and elegance. — 5 years ago

Paul and Hermes liked this

Redentore

Peduncolo Rosso Refosco

Lighter in body but big on flavor. Medium tannins, spicy notes. Pairs well with cold weather. — 7 years ago

Ronco del Gnemiz

Rosso di Jacopo Merlot Blend 2015

Excellent for only $24. Fruity, peppery, lush, and a touch meaty. — 7 years ago

Ron, Mike and 6 others liked this

Roxanich

Teran 2008

Kirsch, strong espresso and dark chocolate. Port like yet dry. Complex, funky & intriguing with rich & spicy acidity and enough substance to be complete. A fantastic discovery... — 8 years ago

Caduceus Cellars

Merkin Vineyards Shinola New Mexico Red Blend 2013

Right after opening, it seems like an alcohol bomb on the nose. Not to fail. Just needs 10 minutes and it's open to big red fruit, slight oak, tart cherry, and great acid. They're killing it out there. — 9 years ago