Sharing wine experiences with an emphasis on "terroir" wines of great character in the absence of scores.
2003 Château Branaire-Ducru with braised short ribs, German potato dumplings and red cabbage tonight. Did this wine and food combo ever hit the spot…the acid of the Branaire cuts through the fat of the short ribs like a laser. The fruit in the wine helps complement the volume of flavor in the rich sauce and the tannins battle the soft texture of the beef. This is such a home run pairing it’s just silly.
I am not a professional wine taster, nor do I have any professional training in the wine trade. I am a wine enthusiast who has spent countless hours tasting wines of many different styles. My palate is not aligned with a single wine critic, and I call all wines "as I taste them". My site is a source of tasting notes and wine recommendations as well as warnings without conflict of interest. You'll just have to figure out how your palate aligns with mine. My palate generally tends to veer towards Old-World wines that put a premium on terroir and lovely balance and finesse, rather than raw power...please keep that in mind as you read my notes.