by Traveling Golfer Staff | May 24, 2019
Think rich forest floor, tobacco, leather, cherry and alcohol-soaked strawberries. A subtle toasting of its barrels helps to balance this smooth Tempranillo. This special oak treatment is a tad more obtrusive on the fruit balance than last year, but there’s still nice...
by Traveling Golfer Staff | May 24, 2019
A Spanish Cava made in the traditional method. Nuts and toast, soft tropical fruits, lemon zest and flowers set the stage for a very creamy mousse in this dry bubbly. There’s the slightest of bitterness to its lengthy finish. A reliably solid value year in and year...
by Traveling Golfer Staff | May 24, 2019
Featuring 85% Cabernet Sauvignon and 15% Merlot, this consistent value offers blackcurrants, plums, dark mint chocolate and cassis on the nose, and a smooth, medium- to full-bodied palate. The winery suggests decanting for a half-hour, with up to six years of...
by Traveling Golfer Staff | May 24, 2019
This one’s almost always in my wine fridge. Made in the Charmat method, where the secondary fermentation takes place in stainless steel tanks, as opposed to in the bottle (traditional method), this Prosecco offers up notes of green apples and pears—there’s even a hint...
by Traveling Golfer Staff | Apr 18, 2019
Sushi does go with white but we also found out that it goes nicely with this colorful medium bodied flavourful Pinot Noir out of the Marlborough region of New Zealand. Wonderful aromas and a nice dry finish. A birthday dinner at Fune Japanese Restaurant, one of my...
