Fresh red berries and vanilla on the nose. This is a young wine in an atypical style for Portugal. Tight tannins on the backend. An overall velvety, vanilla, red berry heavily (American) oaked and fined, like a U.S. wine. At this price point, it’s perfect as is. A great BBQ wine.
Rating: Everyday Red
Name: Silk & Spice 2017
Winery: Possibly a custom blend by the importer, Evaton Inc.
Region: A blend of Dão, Bairrada, and Lisboa wines
A refreshing nose, with light autumn fruits and a hint of vanilla. Caramel, pears, and apples hit immediately, with a clean light feel. Clear, tawny coloring. Zero tannin, but nice acid. Fresh clean acid on the nose throughout. Finishes clean and light with a nice lingering flavor of cider and that caramel warmth. This is the 50th anniversary bottling from Sassarini and was the last bottle they had at Il Borgo di Campi’s restaurant, near Riomaggiore, Cinque Terre. This Italian traditional dessert wine is rarely found outside of Cinque Terre because it’s made to be drunk soon after production – a laborious process that includes drying white grapes like bosco and vermentino before fermentation.
A mixed berry with moss and leaves on the nose. Dank and autumnal. Soft, simple red berries on the front palate with immediate tannin. The finish is taut, almost too tight, with a vegetal note. At least at first tasting, at $20 it’s a bit to one-note and light to buy again.
This young beauty starts with a refreshing blueberry and blackberry bouquet. Violets and crushed flowers lead into a fast, berry-heavy start with tinges of vanilla. Very nice. The fruit rolls in with some slatey tannins – not too much – to bring it to a tight, luscious finish. A very pleasant wine, medium bodied and delicious. I expected less and got a lot.
A deep, rich beauty that will make you fall in love with Argentina all over again, from one of her finest wine houses. A blend of Bordeaux grapes that really shows off all the classic flavors: dense vanilla and tobacco notes, red fruit and white pepper. Well-structured with nice tannins that will hold her for years to come, but she’s ready to drink today if you’d like. The French oak, in a mix of new and one year old, keeps the oak nice and mellow – not overpowering like many California and Washington wines. I always trust Achaval Ferrer, but was nonetheless impressed by this offering.
If you find yourself wandering around the Arenal district of Sevilla, near the legendary Plaza de Toros, and are in need of refreshment, there’s only one place to go: Pepe Hillo. This traditional tapas tavern has a mid-twentieth century inspired-décor with tons of old bric-a-brac, newspapers, and – yep – mounted noggins of famous fighting bulls that make you feel like Joselito himself is going to tap you on the shoulder any minute. This is the kind of establishment that Spain’s meteoric rise in the period immediately after joining the Eurozone, and its population’s rush to embrace a future whose glaringly bright promise never quite arrived, placed on the endangered list. Old men are serving you and old men are sitting nearby nursing their late afternoon or lunch drinks, though quick with that wit topped with feigned arrogance that the Spaniards of Andalucia are so famous for.
If your Spanish is up to the task, you can get a decent amount of banter out of the comically cranky barkeeps. If not, you’ll still manage to lay your hands on fine examples of Andalucian tapas. Pulpo (exquisite octopus, grilled or fried), anchoas (anchovies like nothing you’ve tasted), various tortillas (a type of omelet, primarily of egg and potato), gazpacho, cola de toro (succulent stewed bull’s tail), and all manner of lovely jamóns
famously cured in the nearby mountains. But the real star of the show, their virtuoso performance that you can scarcely find anywhere else, and, for my money, one of the most refreshing Summer treats around, is the amazing Salmorejo Cordobés.
Just what is this salmorejo, you might ask? A shorthand might be gazpacho’s rich cousin. Whereas a gazpacho might be made primarily of tomatoes and present almost like a refreshing vegetable drink, a salmorejo should be a rich, creamy, emulsified cold soup only capable of being taken via a bowl and spoon. Boiled egg, Serrano or Ibérico jamón, and only the finest olive oil forms the holy trinity of delicious garnishes on the top. I’ve had it with olive oil preserved tuna in place of the jamón, but only once. I will go so far as to suggest that you not only order this rare and delicious beauty, but that you have it before ordering anything else just in case your taste buds drive you to order a second helping before moving to other portions of the menu.
As with many places in Spain, if you’re squeamish about bullfighting or a strict vegetarian, this may not be the place for you. As with many of my most favorite spots, a friendly local told me about this place and I’m damn glad I engaged the chap. You don’t have to be a fan of tauromaquia to enjoy a stop in Pepe Hillo, but a sense of joie de vivre and an adventurous appetite will serve you well.
Fresh flowers and moss on the nose. Yep. Fresh and mossy. A light bodied red fruit explosion sneaks up on the front end, with a hint of vanilla. Some pleasant green tannins bring this one to an abrupt close, and a lingering hit of that same freshness as it fades out to warm tannins.
Dank, dark, and rusty on the front end, like some old shipwreck pulled up out of the sea. Nice tannins, leather, and some hints of vanilla. This is a tough beauty. Prunes and dark, black fruit. A tight finish from not inconsequential tannins. Excellent with seafood and fennel.
If you’ve ever imagined yourself sitting in a sprawling French café next to the likes of Picasso, Hemingway, and Edith Piaf in a scene torn from the pages of A Moveable Feast, this is your spot. Originally opened in 1836 by Alsatian transplant Georges Holfherr, this grande dame sits alongside Lyon’s old train station Perrache and features exquisite décor from the last two centuries. I found it because it’s a mere five minute stroll from the law faculty of the Catholic University of Lyon, where I teach as a guest professor in an executive course once a year. It’s a gorgeous space with substantial history, not all of which is readily discussed in polite company.
Unfortunately, I’ve only ever visited for one of the expansive lunches that the French are so well known for. The daily menu is exquisite and changes regularly. As to be expected, service is achieved with the crisp efficiency of a thoroughly professional staff who whisk away plates and crumbs, sliding into place the next course with the elegance of a well conducted orchestra. The food – all courses – are tip-top brasserie fare, with less reliance on the typical local delicacies of organ meat and offal that one encounters in the city’s legendary bouchons. That is, typically French, but not specifically Lyonnaise. Regardless, you can’t go wrong by following the chef’s daily suggestions in this bustling open space – perhaps the largest restaurant of its kind in Europe.
Now to the bit of history that Georges doesn’t advertise, with the caveat that this is all still under investigation. I was first told about this by a local who may or may not have been correct in pointing it out. With that disclaimer, one cannot help but notice the flooring tiles featuring one of the twentieth century’s most recognizable symbols: the swastika. As it was related to me, during the World War II the Germans first took the southern portion of Lyon, with the northern portion continuing to fight on for some time before falling. During that time, the German army favored Georges, using it as a beer house and social center. As with some parts of Europe, some evidence of the occupation survived the death of the “Butcher of Lyon.” Hence, what you might notice today if you have the misfortune, as I did, of dropping your salad fork.
Consider this a lovely, reliable spot to haul a group for a delicious and lively meal with an exuberant atmosphere – Lyon’s true specialty.
A very American wine – too much oak that obscures the grape and the terroir. Tastes like cherry vanilla ice cream. Yes, that’s crazy talk. Drops off at the end with cola flavors and a dark cocoa, chewy tobacco finish. Pleasant, but not my cup of tea. At this price point I probably won’t be buying this again – or anything from this group, but have a hard time waiving people off it. If you like this style of wine – heavily oaked obsessive single-grape varietal wine, you’ll enjoy this wine. I bought this for reasons that should be obvious and it reminds me of something Georges dos Santos of Antic Wines said to me the first time I met him regarding Washington wine: “it’s good that they like it.” Again, it’s a question of style and this just isn’t mine, regardless of the name.