Popped the cork about an hour and a 1/2 before drinking, but not decanted at Berserkerfest 2.5 at Peking Duck House in Manhattan. Soft color in the glass, with a sweet nose of plum, raspberry, cola, spice, and a bit of alcohol. On the palate, this was super tight at first, with some strawberry and cherry. Definitely not as big as other Southing’s I have had, but still a big wine. As the night wore on, some mint came out, along with some cinnamon and clove. The finish still had some alcohol, and I wasn't overly impressed with this. 88 points.
As we went to leave, there was still a 1/2 bottle left, so I re-corked it, took it home, and put it in the fridge overnight with a cork in it. On day two, this wine had mellowed out a ton, and transformed into the Sea Smoke that I have come to love. It still however didn't compare to the '05 in my opinion, but was still a great wine. Pretty much the same nuances as day two, with more cherry, and alcohol and oak that had integrated nicely overnight. Many will say to drink the '06's now, but I tend to disagree, and think that these need another 2-5 years in the bottle before they get to the point at which we truly enjoy them. This will definitely get better with time. HOLD. 92 points on day two.
Popped and poured at Berserkerfest 2.5 tonight, and brought by Dan H. This showed a little bit better than the ’05 we had back in February, but still needs some time. Hints of black cherry, and dark black and blue fruits on the nose, with some smokiness, spice, and sweet vanilla.
On the palate, this seemed a bit tight at first, but opened up nicely over the course of the night. On the palate, nice cherry, hints of cola and spice dominated, but the wine was still tight at first. There didn’t seem to be all that much heat on the finish, and the tannins seemed to be pretty well integrated. Even so, this is another hold wine for me for the next 2-5 years before I think the fruit shows really nicely. Even so, this definitely opened up nicely over the course of the evening, and unlike the ’06, there wasn’t a drop left at the end of the night. 91 points.
06 Kistler Cuvee Elizabeth This was the second bottle we brought to Berserkerfest 2.5 at Peking Duck House Manhattan, and the second bottle that I knew was too young to be opened, with no time to decant. This is total infanticide open one of these right now, and if I only had one, there is no way I would have popped the cork on this. But that said, I look forward to seeing how this develops in the next 10-15 years.
Again, the cork was popped for about an hour and a 1/2 with no decant before first taste. Gorgeous dark ruby color in the glass, with a nose of stewed cherries, and dark black berries. Faint hints of earth and spice here, but that was about it.
On the palate, this was about as tight as tight can be, and shows that this needs a significant amount of time before it really shows to our liking. More cherries and faint hints of cola on the palate, with slight strawberry and blackberry nuances. Subtle hints of spice, with just a hair of prune on the palate, with a finish that is very tight, and a bit on the hot side showing some alcohol. 89 points on day 1.
About a third of the bottle was re-corked, and put into the fridge overnight, and like the '06 Sea Smoke Southing, it was a completely different wine on day 2. The nose was showing quite a bit more floral notes, and the palate had really opened up into a very smooth wine. If only it drank like this on day 1, I think it would have been my wine of the night. This is definitely a HOLD wine for me, and will be at least 5 years before we open another. On day 2, this was a 93 point wine. Cheers!
As young as this wine is, it was a shocker, and a pure joy to drink, so thanks to Alan for bringing this to Bersekerfest 2.5 at Peking Duck House in Manhattan. Nice dark ruby color in the glass, with some nice purple hues to it. On the nose, all kinds of red and dark fruits, ranging from cherry, to raspberry, to blackberry, to cranberries. Slight hints of vanilla, caramel, and oak rounded out the nose, with no signs of alcohol whatsoever, which was surprising given the youth of this wine.
On the palate, a lot of the same fruits, and this is definitely a fruit forward wine. Nothing classic or Burgundian about this wine whatsoever, and I am not complaining in the least. There was a bit of oak still on the palate, but I think that will integrate nicely over time. The finish was very pleasant, and the alcohol seemed nicely integrated. I’ll hold our bottles for another 2 years before visiting, but this was a nice wine, and stood up nicely to the ’05 and ’06 Sea Smoke Southing’s that we had at the table. My pinot noir of the night. 92 points! Cheers!
01 Le Corton Bouchard I had really high expectations for this wine, and think that overall it just needs some more time to really start strutting its stuff, and showing off its fruit that I think is there. Brought by Alan to Berserkerfest 2.5 at Peking Duck House Manhattan. On the nose, it really didn’t give off a whole lot, with some hints of strawberry, and tons of earth. This definitely had some earthiness to it, and I don’t know if it blew off over the course of the evening or not, as I don’t think I got to re-visit this wine.
On the palate, it was definitely tight, and the fruit just couldn’t make it through to the front of the palate. Some hints of plum, with minor nuances of boysenberry. The wine did have some nice backbone and acidity, and the finish was long and smooth. I would drink this wine again, but I would give it another 5 years before revisiting. 87 points.
Zelda needed a white wine tonight for a scallop dish that she prepared, and this was handy and seemed to fit the bill. Poured a glass as there was plenty left, and this showed a deep yellow color in the glass. The nose showed a ton of oak, with some sweetness, as well as a bit of petrol. Light citrus notes of lemon and lime, with the smallest hint of passion fruit.
On the palate, the oak was king here. There was a lot of oak, and this was an oak stick. Maybe this will settle out in time, but it was a bit overwhelming. This was your typical buttery California chard, and these elements seemed to mask the fruit for the most part. The oak dominated the finish as well, but there was some nice acidity to this wine. ½ the bottle vacuumed, and put into the fridge overnight, so I will re-visit it again tonight to see if the oak settles out. No idea what this wine cost as it was given to us as a gift, but I don’t know that I would buy it at any price point. More to come tonight. 82 points as of right now. Cheers!
After the Falafel experience we had a Veronica's last night, we fgured we would take a ride out to Ibby's Falafel in Freehold to try what people say is the best Falafel in the area. I am not one to judge falafel to declare the best, but Zelda thought it was pretty darn good!
We arrived at Ibby's today and grabbed a 2 top along the counter where you order. There were a few other tables seated, and the place was very clean. The gentlemen behind the counter were very friendly, and even asked what we were looking to try.
Zelda opted for the Falafel Sandwich, and I went for the lamb Shwarma Sandwich, and we started off with some hummus. The hummas came out first, along with some pita's fresh off of the grill, and HOT! YUM! the hummus had great flavors and seasoning, with some onions on top, tomato, and a slice of beet.
Sandwiches came out a few minutes later, after Zelda watched them form up the Falafel balls fresh, and send them right into the fryer. Her Falafel sandwich was awesome, served with great seasonings, a nice sauce, lettuce, and tomato. The sandwich was pretty big, and very tasty.
My lamb was also served in a pita pocket, and the lamb was fresh off of the spit with great flavors. It was nice and hot, and served with lettuce, tomato, and a great sauce. Mine too had a ton of meat, with awesome flavors, and it left me full.
After we had eaten, the owner asked if we liked Baba Ghanoush, and if we had ever tried theirs. Of course we hadn't, so he gave us a healthy plate full, and I liked it even better than the hummus. The flavors were fresh, with nice thin chunks of cucumber, and topped with the same tomato, and beet. There was als a fresh herb and green onion in there that made this absolutely delicious.
All in all, what is there to say other than the simple fact that this made for an awesome Sunday lunch. We'll definitely be back in the future! Cheers!
Popped and poured tonight after dinner at Veronica's in Haddonfield, NJ when we got home, and once again, another Stefania that did not disappoint!
This was our second bottle within a week, and I just cannot keep my hands off of this wine. At this point, the case and a ½ that we picked up was a mistake, and I should have picked up more as this is just drinking wonderfully, but it is still young. Regardless, give it an hour in the decanter, and it is ready to go! This was actually popped and poured at cellar temp, and showed well. On the nose, tons of bright cherry, berries, pepper, and spice, with a bit of vanilla and smoked oak.
On the palate, this was gorgeous. I think that serving it at cellar temp (55 degrees) really may help hide the youth of this wine, and I am not complaining in the least. Awesome cherry and spice are represented here, with some nice dark berries and a bit of mint. The spice on this wine is magnificent, and the light pepper is really nice. I am not a big fan of the over the top spicy, peppery syrah’s, and this is not the case here in the least. Hints of mocha and plum round out the palate, with a bit of earthiness, and this is just pure joy. Yet another winner from Paul and Stef! Look for them visiting the East Coast this fall! 92 points! Cheers!
We received an e-mail from the owners of Veronica's a few weeks ago, that we needed to come out and check out their new restaurant in Haddonfield, NJ. After driving past a few weeks ago on our way to Cafe Melange, tonight we decided to head over to Haddonfield and give it a try for ourselves.
We walked in tonight with no reservation, and immediately noticed the very cute dining room, which seemed a bit formal. The colors in the restaurant were gorgeous, with a nice fireplace, gorgeous big white wood work, a black and white checked floor covered by a large area rug, and a big chandelier hanging from the center of the ceiling. The dining room looked gorgeous! White tables clothes adorned the tables, with dark red napkins.
We were greeted by a woman and her child who were waiting to order some take out, and we looked around the dining. All the tables but two were filled, and there was one two top that was waiting to be bussed. There was a couple sitting in the window with their 3 children, and a bunch of other two tops seated.
We were greeted about 10 minutes later, by our server who seemed to be a bit overwhelmed. Yes, we waited quite a long time before a member of the staff even came out of the kitchen. This is definitely something that needs some work, and how do you not have someone working the front of house in a new restaurant on a Saturday night? Or how are the server(s) or bus staff not checking on the restaurant for that length of time. It almost made me wonder if the server was also in the back doing the cooking.
We were finally greeted by our server and seated, and I pulled out our Riedel stems from their carrying case, as well as a 2007 Auteur Pinot Noir Shea Vineyard. Our server opened it commented on how we were the first people she had ever seen who bring their own stems, but we do like to drink good wines out of good glasses. You just never know these days what kind of stemware restaurants have, and more often than not you find those horrible Chianti bowls that do absolutely nothing for the nose or flavors of your wines. She gave us some menus, and retreated back to the kitchen to grab us some water.
In the meantime, we were looking around the restaurant, and perusing the menu. The kids at the table in the window seemed a bit annoying to me, and it makes you wonder why people bring their young children, who are not all that well behaved out to an establishment that I consider pretty upscale. From the decor in the restaurant at least, this looks like a classy restaurant. Dad of course was yelling at the mother to get the kids in line, and he had your typical "Jersey Shore" mentality. From his t-shirt, to cut off jean shorts, and baseball cap turned backwards, he could have been one of the kids off of "Jersey Shore". Who dresses like that to go to a restaurant, in Haddonfield nonetheless?
Out came some freshly warmed pita, with a sauce that reminded me of tzatziki. The sauce was good, but I have definitely had better if it was indeed tzatziki. Regardless, this was nice, and something to snack on before our appetizer came out.
Our soups came out about 10 minutes later. I thought it was a bit odd that the soup came out before the appetizer, but that is OK. The soup du jour was a chicken noodle, and the flavors were nice. The stock definitely tasted homemade, with large chunks of chicken, carrots, parsnips, and a rice noodle maybe? It had a certain sweetness to it, and I couldn't put my finger on it. It may have come from the carrot and parsnips I have no idea, but I found it interesting, as well as appealing. I don't think that Zelda was crazy about it.
While waiting for our appetizer, we noticed quite a few things that shouldn't be happening in an establishment like this. First, we noticed that a table had gotten their salads, and by the time the server brought them to the table, she had immediately returned to the kitchen, grabbed their entrees, and brought them to that same table. The look on these women's faces was nothing but annoyed, and the server offered to put them back in the kitchen to keep them warm on the line. With good judgement, the women took the entrees, and pushed their salads to the side.
Meanwhile, the table seated behind us has been sitting waiting for their dishes to be cleared. This was a much older couple, and they seemed to be waiting forever. The woman had asked to have her dish wrapped, and the gentleman asked for their check. It was a good 10-15 minutes before they finally got their doggie bag, and their check so they could be on their way.
Our server came back over with our Falafel appetizer a few minutes later. This came out as 5 pieces, and was extremely dark and overcooked. The inside however once you got past the overcooked outside was OK. It definitely wasn't the best Falafel we've ever had, but it also wasn't the worst either, but may be in the list of our bottom 5. The seasoning inside was OK at best, but the sauce that it was served with was very thin, with very little flavor. Had I been tasting this blind, I would have thought that it had no flavor whatsoever. Sure, it was wet, and you could tell it was there, but it really had no flavor to it. The sauce needs some revamping, and I would definitely change it, and serve it with something with a lot more flavor. Maybe a tzatziki would be nice?
I'm not sure what I would do to improve the Falafel, but it needs something. It's lacking something, but not being an expert on this cuisine, I am not sure what that something is. Even so, it needs to be cooked correctly, and definitely doesn't need to come out looking like a black olive. See picture above. One thing to note is that the Falafel had a very fishy taste to it, and I can only assume that it was from the calamari that the table next to us had ordered. Maybe they only have one fryer, and maybe these were being cooked at the same time. Maybe they do not change or even filter their oil on a daily basis. I cannot say for sure, but that it just a guess.
One suggestion I would have for the Falafel other than the fact that it doesn't need to be over cooked is that the plate needs some kind of garnish. Serve it over a small bed of lettuce or something to give the plate some color. Put a slice of tomato on the plate. Anything at all to dress up the plate would be improvement. Finally, make sure that these are drained, so they are not overly greasy as we could have rung them out like a sponge.
As we waited for our entrees, we enjoyed our Willamette Valley pinot noir, and talked more about the restaurant. Since then, the table with the kids had ordered desserts, and two of their desserts came out (those for the adults), and they were told that their fondue was on it's way. A good 10-15 minutes went by, and the two desserts were long gone before the fondue arrived. Meanwhile, Dad was sitting with his elbows on the table, biting his finger nails, and picking them out of his mouth. Have manners gone out the window in public these days? The kids were starting to get restless and whining, asking where their dessert was. Mom pulled out a can of Pepsi from her purse, and that kept the kids quiet until their fondue came out. Thankfully, as soon as their fondue came out, Dad asked for the check.
Our dinner came out a while later, and Zelda opted for the Chufta Turkey Burger, which was ground turkey seasoned with Serbian spices and parsley. This was served on a chiabatta bread, and was just OK. There wasn't all that much to this, and it definitely lacked in inspiration, but it sounded good to her tonight. Zelda is always on the search for the perfect turkey burger, and thought that this was nowhere close. From the bite I tried, it was kind of blah at best, and could have used some more seasoning. It was very bland, lacking in spices and inspiration. There was just nothing to it, and quite frankly, it didn't smell all that appealing. Zelda made the comment that it smelled dirty. The side sauce was red nothingness that had little to no flavor.
At Veronica's recommendation, I ordered the Cevapi (mici), which is a mix of ground beef and lamb with special Serbian seasoning. It was served with a side of sour cream, and a red sauce of sorts that was delicious. I have no idea what they call it or what's in it, but it was almost like a Mediterranean marinara sauce. This same sauce was served on the side of Zelda's burger.
The flavors of the beef and lamb sausage were gorgeous, and the flavor that the grill has is awesome. I am assuming that they grill a lot of kebabs on this same grill, and the flavors were phenomenal. These were cooked very nicely, and I was very pleased with this. Again, I would work on presentation here. As you can see from the picture above, the sausage is just thrown on the pita on top of the plate, and even the sour cream and red sauce were in metal cups on top of the pita. Dress this up! Cut the pita in half and stack it. Add a mound of lettuce, a side of tomato and onion, anything at all to make this dish more appealing. For $14, I thought this was a heck of a great deal, and the flavors were absolutely incredible.
I kindly reminded our server that we had ordered 'fresh cut fries', half way through our dinner, and she chuckled and said she had forgotten to put them in. Then, she went to the pack and told the staff she forgot to add fries to the order. In about 10 minutes, she returned with the fries and they were good but not outstanding. She asked if we wanted ketchup and then went back into the kitchen.
Meanwhile, another table behind us sat with their finished plates for a good 15 minutes before the server asked them if they wanted anything else. They were obviously annoyed and when the woman stood up to leave, it was obvious that she was very pregnant and very annoyed.
So for dinner, I think we went one for two as I enjoyed mine. By this time, the restaurant was down to 3 tables, and we had a nice conversation with the two other tables in the restaurant, hearing about some of their favorite restaurants in the area, and talking about some of our favorite restaurants. Thanks Jane for the add on Facebook, and to others feel free to add us in the top right hand corner of the main page here on our blog. The server joined into the conversation and began asking questions about a local store with a Jamaican theme and asked whether the store had 'bongs.' The 'mature' couple next to us looked astonished that she had asked the question and left shortly there after.
At one point, the smoke in the dining room was overwhelming, so our server had opened the front door and had made a mention that something was wrong with the exhaust hood. We finished our wine, asked for our check, and got ready to leave.
My thoughts on Veronica's are this: the restaurant definitely has potential, but it needs some work in both the kitchen, as well as the dining room. I cannot help but think how Zelda and I could tear this restaurant up with a good chef in the kitchen, Zelda working the front of house, and me working the dining room as the server. Even with this dining room packed, one server and a mediocre bus boy could handle this restaurant, and could make good money doing it. The key is to get customers in, and to turn tables. Marketing is key here, and they need to do something, and do something fast as rent in Haddonfield is not cheap. Reviews like this one however will not help their cause. Even so, with their pricing, they could do well if they could turn tables. The menu is affordable, and the food could be great, but that is reliant on the kitchen staff.
With the Mediterranean and Eastern European cuisine, add some decor to suit the theme. It was almost as though there was an identity crisis in the dining room, and came across as a fine dining feel. That is not a bad thing, but give the decor some more influence on the menu, and finally, get rid of the paper napkin on the table. The cloth napkin was enough, why take away from that with a paper napkin as well?
In short, we may go back and give it another chance in the future, but we'll give them a while to work out the kinks. Train the servers to give good service, and have enough staff on each night to cater to your customers! Or higher Zelda and I to consult one night a week, and we'll get this restaurant in tip top running order in no time! The potential is definitely there! Cheers! -F. Scott and Zelda
This was popped and poured tonight at Veronica’s in Haddonfield, and showed very well from the get go! This is a young wine, and I am surprising how well it drank with no decant. From the get go, this didn’t have the classic, subdued fruit profile that I typically find in Oregon pinot noir. It seemed a bit more fruit forward, and less like Burgundy, but I am not complaining in the least!
Gorgeous violet color in the glass, with a nose of plum, raspberry, and blackberry. Nice hints of earth, cocoa, and spice round out the nose, with subtle hints of strawberries. On the palate, wow! Is this wine really this young? If tasting blind, I never would have guessed this was an ’07, because it was so good from the start. This wine literally had no time to open up, but it didn’t seem to need it. Although, over the course of the next hour and 15 minutes, it did continue to evolve, and get better.
The palate showed good balance, and just seemed a bit more fruit forward and sweeter than most Shea Vineyard pinot we have had. Again, I am not complaining at all, and I would not say that it was candied in the least. Nice silky fruit with some black cherry, blackberry, strawberry, and other dark fruits. Good acidity, and well integrated tannins made this a joy to drink. Drink now or hold. 93 points. Cheers
Grabbed this as it was our last bottle of the night, and at that point the palates wouldn’t appreciate anything fantastic anyway. Over the years, we have burned through case after case of this wine, and it just makes for a good “house wine,” especially at $10! Same dark purple color in the glass, and a light nose with some black cherry and hints of other black and blue fruits. Hints of plum round out the nose, with subtle hints of mocha as well. On the palate, this wine lacked a bit of acidity, and the tannins were smooth. The fruit was all over the palate, with more dark berry and plum dominating, with subtle hints of other dark fruits. Smooth finish and integrated tannins make this wine very easy to drink. Nice QPR for guests, and pairs well with a wide range of food. Drink now or hold for the short term. 85 points! Cheers!
This wine was recommended by Daniel at one of our local stores, Glendale, and at a cost of under $11, I wasn’t expecting much from this at all. Popped and poured at cellar temp, with a nice garnet color in the glass, and a nose filled with tons of fruit, sweetness, and earthiness. Lots of red fruits: candied cherry, strawberry, and raspberry dominated the nose, with the slightest hints of barnyard. The nose was very pleasant, and I was not expecting this at all. On the palate, wow! I had to look at the bottle again, and make sure it was not a different wine. A nice fruit forward profile with some borderline candied fruits as well. Tons of black cherry here, with a bit of cola as well. Other hints of strawberry and raspberry too, with hints of candied plum and spice. The finish was very nice, and very juicy, and this was just a shocker for the price point. Just may have to go back and pick up some more. 87 points. Cheers!
WOW! Has it really been a year since we last tried this vintage? Well, according to CellarTracker it has, and the last one we opened was on May 30th of 2009. My notes from then were that it was young, and needed some air, but once it opened, it was a joy. After re-reading that, I have to say that another year in the bottle has done this wine wonders.
Is it still very young? Absolutely! Is it perfect for a pop and pour right now? Not at all, but an hour or two in the decanter will do this wine absolute wonders. Nose of bright cherry and hints of plum, with subtle spice and peppers. Hints of creamy oak, vanilla sweetness, and the faintest bit of smoke round out the nose.
On the palate, this wine really opens up by the end of the first glass, and is absolute heaven. This is everything that I love about syrah, without that in your face overwhelming pepper. The pepper and spice seems to be very subdued, and I can really appreciate that with this wine. Hints of mocha really round out the palate, with a nice acidity, and a very pleasant finish, that is not hot in the least. Although this wine is still so young, I do not get any hotness from the alcohol, and the oak seems to be integrated nicely. Drink now or hold. Pop and pour or decant. Either way, I think you will be pleasantly surprised. 92 points, and I can see this wine continuing to evolve well beyond 3-5 years. 92 points. Cheers!
Now here is a wine that I would have guessed would be a bit over the hill, not showing much, and being on the sour side. Thankfully, this was not the case at all, and this made for the perfect summer sipper to enjoy during this year’s running of the Kentucky Derby.
Grabbed this out of the “wine and beer fridge” down in the cellar, and it was served nice and cold, just how we like our whites. In the glass, this was very light, faded salmon in color, and really reminded me of the same color of Pali’s rose blend a few years ago. On the nose, nice nectar hints, pear, strawberry, and kiwi.
On the palate, a very nice acidity for a 5 year old white, with lots of citrus tones. To say that this bottle is past its prime to me is a total mistake, and I think that it is still drinking very nicely. Pleasant, crisp finish made this wine a joy to drink and made this wine perfect to sip while seeing Calvin Borel ride to his 3rd Derby win in 4 years on Super Saver. And leave it to Zelda to once again pick the winery of this year’s Derby. 87 points! Cheers!
Zelda and I stopped in over the weekend to check out MoC MoC, and see what all the buzz was about after a quick stop at the Princeton Corkscrew for a 1/2 bottle of 2007 Domaine Corsin Pouilly-Fuissé Vieilles Vignes to enjoy with our sushi.
Walked up to the restaurant and the first thing we noticed on the exterior of the restaurant was the fresh stone facade. Upon walking in, you see the decor, from the nice, dark, fresh hardwood, to the scrolling slats of wood white and dark twisting and turning up the walls and across the ceiling. You can tell that they spend some time working on the decor of the restaurant, and I think it came out nice. Realistically speaking though, had a friend not mentioned this restaurant, we never would have known it was even here as this is not a street we drive down often.
There were 3-4 other tables seated, and a few more tables came in as we dined. They definitely get some traffic in here, and for good reason as the fish is good, and fresh as well. Maybe they need a stand up sign or something on Nassau Street so more people know it's here, but they seem to be doing just fine.
Service was prompt as we sat, our wine was opened, and we were brought some moist towlettes to wash our hands. Water glasses were brought over along with menu's, and we started looking to see what we should have.
I opted for my staple, the shrimp tempura roll, which was similar to other places, and just plain tasty. I went for the Transformer roll as well consisting of tuna, salmon, and white tuna, which was fried and topped with a nice spicy sauce of sorts. This was a big roll, and worth every penny of the $14 they charge for it. I thought it was absolutely delicious, and would definitely order it again.
Zelda opted for a spicy salmon roll, as well as a Boston roll, and these too were good. the fish had great colors, and I really enjoyed the spicy mayo that this we served with.
All in all, another great Chowhound selection, and it made for an enjoyable afternoon with my gorgeous bride in lovely Princeton. We'll be back for certain, so thanks to the other Chowhounds on here for the suggestion! Cheers!
Picked this up today at the Princeton Corkscrew while walking around town, killing time before lunch at MoC MoC for sushi. I figured this would pair absolutely wonderfully, and it did.
Popped and poured from a half bottle from their white wine fridge, and if I had to guess, the wine was probably about 50 degrees by the time it was served. Bright citrus nose with some lemon, lime zest, pineapple, and the faintest hint of what reminded me of guava, though I could very well be confusing it with another fruit.
On the palate, this wine displayed a nice crispness to it, with just a hint of sweetness. More citrus notes of lemon and lime, a bit of lemongrass, passion fruit, and strawberry. The finish was dry, with nice acidity, and just drank nice and clean. This wine wasn’t overly inspiring but at $12 a half bottle, what do you really want? Would definitely drink this again, and it makes for a nice summer sipper! 89 points. Cheers!
Welcome to F. Scott's Foodie and wine adventures in and around New Jersey, New York, Philadelphia, and more recetly Old Town Alexandria and the DC Metro! Stay tuned for reviews of the latest up and coming East Coast establishments, and up and coming wineries! Cheers!
Born in Illinois, I spent my younger years as a local Chicago Foodie checking out restaurants in the city, and working as a waiter at many of the finest restaurants in the suburbs of Chicago. Look for me visiting a restaurant near you, or at one of the many local wine offlines throughout New Jersey