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6 July, 2016

New Brunch–and Chef!–at Tiburon Tavern

New Brunch–and Chef!–at Tiburon Tavern
Comments : 2 Posted in : Dining in Tiburon - CA, Restaurants, Travel Sponsored Stays and Tours on by : becca
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The Lodge at Tiburon, and its restaurant, the Tiburon Tavern, are located just a hop and skip from the scenic old shipping town’s shoreline and historic Main Street. You won’t even need to jump. A weekend ago, I was invited out to sample Tiburon Tavern’s new brunch menu, and because my husband’s birthday was the
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25 March, 2013

Ipsus Passito di Pantelleria Dessert Wine

Comments : 3 Posted in : Dessert Wine, Wine on by : becca
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Ipsus Passito di Pantelleria Dessert Wine Marsala, Italy This dessert wine is made with Muscat grapes, which are often used to produce sweet wines and fortified wines. Its color is light amber with rose tinges, and its nose is nectarine with subtle floral qualities including that rose again. It tastes wonderful. Certainly sweet, as expected
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24 August, 2012

St. Somewhere Petit Verdot 2010

Posted in : Petit Verdot, Red Wine, Wine on by : becca
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St. Somewhere Petit Verdot 2010 Paso Robles, CA I was recently introduced to the petit verdot varietal at the Virginia wine tasting I attended at the Angus Barn in June. I was impressed with its versatility in those VA blends, but mostly, I enjoyed finding a petit varietal that wasn’t too tart for my palate.
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9 November, 2011

Martine Galhoune Moulin 2010 Pinot Noir

Posted in : Pinot Noir, Red Wine, Wine on by : becca
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Martine Galhoune Moulin 2010 Pinot Noir France Nectarine. The nose of this wine is full of nectarine. It’s thin-bodied, fun to drink, and a welcome shift from the overly dry wines I’ve had lately. I’d call this one medium dry. It has vanilla, spice, nectarine, chocolate, and cherry all balanced well together. The MGM 2010
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27 October, 2010

Placido Chianti 2008

Comments : 3 Posted in : Chianti, Red Wine on by : becca
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Placido Chianti 2008 Tuscany, Italy This chianti tastes pungent, and not in a good way. Unripened blackberries, nectarines, apples, mild chocolate, and herbs—dried thyme, mostly—are the notes I taste. Those don’t make for a great combination. I’m not spitting it out, but it’s not really worth drinking, either.