Dal Forno’s 2003 Amarone is a joy to taste. Today it is surprisingly much more accessible than the Valpolicella in this vintage. Inviting aromatics lead to a sumptuous expression of dark fruit, bitter chocolate, minerals, licorice, tar and smoke. The wine possesses stunning depth and a finish that lasts forever. A few years of bottle age will allow the wine to acquire additional complexity, but this remains one of the more accessible Amarones (in relative terms) that Dal Forno has made in the recent past. According to Dal Forno, the 2003 Amarone has a touch more residual sugar than is the norm here (owing to the hot vintage), which is the main reason the wine remains relatively accessible.
Coup de Cœur - Ancient Turkish Urla Karasi Works Its Magic
If I had to name one favorite Turkish wine, Urla Nero d'Avola-Urla Karasi of Urla Şarapçılık (Winery) would be my premier choix. It was a memorable wine that strike me unexpectedly the first time I drank it.
- by Turkish Wine Club Asia
Finnish Female Winemaker In Bordeaux Goes Oak-FREE
There are not many Finnish winemakers in the world, but I found one in Bordeaux and recently discovered that she’s been making wine – out of Carménère – with amphorae and NO oak.
- by Cass Lam
UPCOMING April 3, 2019 | A Slice Of The Mediterranean In The Concrete Jungle
Date: April 3, 2019
Venue: Santorini Open Terrace, Wanchai (5/F QRE Plaza)
You will feast an authentic 6-course Greek meal prepared by Chef Andreas Sourdas as you taste through different flavors of the best, rare, artisan Grand Crus of Tur