1.Gnarly Head Cabernet Sauvignon 2013 California, $14.95 +68924: basic   chunky and dense California cab; brooding  young wine, a bit jammy and   spicy at this point yet showing some dried cassis and other dark fruit plus   pepper. This is a winemaker's wine that should appeal to most, with some oak   treatment. Twist top, 14.5% ABV. Quality/Price rating is 88 points by Dean Tudor   of Gothic Epicures.
  2.Gnarly Head Pinot Noir 2013 California, $14.95, +358911: very much a   California pinot full of creamy spiciness, lush and plush on the palate, mocha   tones, black fruit. Sort of in your face Cali style. Best as a social wine   rather than with food. Twist top. 13.5% ABV. Quality/Price rating is 87 points   by Dean Tudor of Gothic Epicures.
  3.Gusto Apple Palinka 41% (Johanna Kft, Hungary), +402602, $32.95 500 mL: a   nifty dry 100% apple eaux-de-vie. You don't see these too often at the LCBO   --what you usually see are apple-pear combos for such orchard fruit eaux-de-vie.   So drier than Calvados and stronger than Applejack – perfect for Appletinis or   straight-up, allowing you to savour the green apple aromas and sweet apple   tones. No baked apples here! It is a bartender's dream to add proper apple   flavours to mixed drinks. Made from apples grown in Kecskemet, Hungary, and put   through a highly regulated and certified distillation system. Quality/Price   rating is 91 points by Dean Tudor of Gothic Epicures.
  4.Chateau Tour Carmail 2011 Haut-Medoc, +419002, $19.95: from the Antoine   Moeix negociant, this petit chateau-like wine is a new listing. 70% merlot/30%   cabernet sauvignon, from vineyards near St. Estephe. Just about all H-M Bordeaux   are good values, and this one is no exception. It is a typical red and black   fruit Bordeaux with  the MVC and wood tones of something more pricey. It's   about four years old now and many tannins have been resolved. The high merlot   component ensures this. 13% ABV. Quality/Price rating is 89 points by Dean Tudor   of Gothic Epicures.
  Chimo! www.deantudor.com
 
 

No comments:
Post a Comment