Les Dégustateurs de Vin du Lac

The 1990 vintage in Piemonte rarely fails to deliver.  This is a superb bottling. Perfume, finesse and gorgeous fruit sum it up from sta...

Spent a few days this past week in Memphis and managed to hit some incredible BBQ joints.  Got me fired up to grill up my special por...

An observation about red wines as they age: often there is a convergence in character...   This was evident at a dinner that showcased olde...

Have been wanting to try an older Dunn Cab since the historic vertical tasting in NYC earlier this year that spanned vintages of the ...

Grabbed a bottle of the '09 Big Basin Alfaro along with an '07 Pesquie Terrasses to take to dinner recently.  Popped and poured a...

Had the opportunity to try these three wines side by side recently.  It was an illuminating experience... 1996 Jadot Chassagne-Montra...

Stone IPA has been a favorite since I discovered it during a visit to San Diego (Stone's home base) several years ago.  The Ruination ...

Had the pleasure of serving a 1990 Badia a Coltibuono Chianti Classico Riserva (13% alc) and a 1998 Marcarini Brunate (14% alc) at dinn...

We had the pleasure of hosting two of our favorite nephews who were visiting us from NYC and Omaha last week. One evening we decided to...

Slow-o in bottle (no decant) for 3 hours and then served from bottle at restaurant.  Luscious nose and fruit from the start. Color ...

Lucas & Lewellen Mandolina Bianco di Bianco 2005 from the Santa Barbara region. This was a "forgotten" bottle that was gi...

Hot summer days call for grilling and brewskies...  ...specialty of the house = burgers with caramelized Vidalia onions and Dogfish Hea...

A bounty of delicious wines recently with friends ...  WOTN was the '97 Brunate. Just ridiculously good. Brunate appellat...

Let's face it... a 43 year old Barolo that has been acquired on the secondary market can be a crapshoot, but when it works it...

Dinner with friends presented an interesting opportunity to enjoy an eclectic selection of wines. Bruno Giacosa Extra Brut 2006 was enjoy...

Slow-oxygenated in bottle for a couple of hours and then decanted at the restaurant.  A pleasant wine with classic Barbaresco palate, how...

At dinner on Sunday at Tribeca Grill, a '98 Giacosa Santo Stefano Riserva and a '99 Bartolo Mascarello from Signor Melito's ce...

Have been looking forward to trying these side by side. Slow oxygenation for both bottles for 2.5 hours prior to dinner.  1990 --- ...

Full decant 3 hours ahead of dinner.  The 1999 vintage Barolo's benefit from lots of aeration.  First impression: deep, dark colo...

Slow-oxygenated in bottle for 2.5 hours prior to dinner.  Gorgeous aromatics and stunning palate right away upon opening the bottle.  I h...