Raun Kupiec

9.0

Delicious. With a big 1.5 kg t-bone grilled on a salt block (for 3 people, I'm not a complete pig), mmmmm. Not as floral and complex as a Barbaresco, but nice complexity and excellent finish. — 7 years ago

with Barbara

Mark Oldman

9.2

light, earthy, fascinatingly pine-tinged La Crotta di Vegneron Valle d'Aosta Chambave with Pappardelle with Braised Suckling Pig and Arugula + Cavatelli with Pork Sausage, Rapini, Tomato & Pecorino...nowneed roomier clothes — 8 years ago

Colin Cahoon

9.6

The somm at Truffle Pig in Steamboat Springs CO picked this out. Fabulous. The nose is amazing cassis, caramel and red fruit. Dark and complex in the mouth with a long finish. — 8 years ago

Jeffrey Long

9.4

Hair of the Pig. First time at the Englander without having just come from a Raiders game. Bring on the crazy. — 9 years ago

with Jim

Collin Moody

9.1

Pig and Swords. — 9 years ago

Mark Guzewich

9.0

At green pig. A bit smokey — 10 years ago

Max Perkins

VP Sales Tryon Distributing

9.8

'13 Lapierre, grilled pig ears and razor clams! — 10 years ago

with Martha and Nick

Geoff Quattromani

9.5

You must must must have this with chocolate. It's fucking amazing. — 10 years ago

Nick Lavidge

9.5

Any Pinot from Central Otago is great. This is amazing — 10 years ago

Kieran Roberts

9.0

A well made, generous without being over the top Syrah. — 7 years ago

Ash Ley

9.2

Sweet and easy. A great patio sipper or for camping. — 7 years ago

Aleksandr Schiavetta

9.0

Very chill, easy to drink ale — 8 years ago

Sam Decker

9.2

With suckling pig carnitas tacos. Bierzo is a region I'm excited about for its wild, energetic wines. — 9 years ago

Bart Scott

9.3

I thought bodega Sicilia was only in riveria del Douro but I was clearly wrong. Perfect pairing with sucking pig. — 9 years ago

with Baron

Emily Hudson

9.2

The wine was $3 at grocery outlet. It is definitely cheap wine. It's a little fruity with citrus after thoughts :) the ethanol is definitely present. Back before I had the majority of this bottle I thought it was pretty strong. It's not the worst wine I've ever had, and for the price I'd call it quite fair. The label really tips the scale :) — 9 years ago

John Andriolo

9.3

Solid drop — 10 years ago

Chris Kerstetter

9.5

Perfect with roast suckling pig. Big full bodied with long finish. Drank wit friend in penefiels Spain — 10 years ago

June Lin

9.1

Love this Pepper Tree Sticky Pig dessert wine style made from 100% Pinot Gris. — 10 years ago

Mike Rucci

9.7

First time trying the 2010 at the Purple Pig on Thursday — 10 years ago

Tami Applefield

9.8

Anniversary champ & bourgeouis pig — 11 years ago

Londa Rasmussen

9.5

Juicy. Bold. Equal to Lake Chelan. I love the hot valley rose of the pacific north west — 7 years ago

jesus g

Hospitality Schramsberg Vineyards

9.6

This was really cool and unique. — 7 years ago

Sergio Licea

9.2

Dark plums, sour cherries, cacao, bell pepper, cloves, balsamic. Excellent acid/smooth tannin balance, silky concentrated texture, sweet savory finish. — 9 years ago

boyd

8.9

Blue fruit for days. Went well with the pig roast. — 9 years ago

Michael Brughelli

9.8

Tough to come up with something negative to say about this. Especially after opening up with some time over an exquisite pig roast dinner. — 9 years ago

Peter Scudamore-Smith MW

9.5

Confounding wine- Bartolo; fussy and funky; oh so powerful with suckling pig; #barolo #alcastello — 10 years ago

jams jerfy

9.2

yann durieux love and pig 2013. bottled 2 weeks. a baby. — 10 years ago

Vinny Eng

9.1

Cardio-bara soul cycle: sprint through wild strawberry fields and face plant onto a dew drenched pasture of clovers and salted pig parts. — 10 years ago

Steve Matthiasson

Owner/Winemaker Matthiasson Wines

9.6

Copper-colored, crazy intense aromas of crushed flowers, metal, dirt, and pig fat. Electric and raw on the palate, full throttle skin fermented Malvasia. Amazing with Indian food. — 10 years ago

Jonathan Patch

9.5

So easy to enjoy. Even if you aren't a pig wearing a Tommy Bahama shirt. — 11 years ago