Once in a while, I get a wine sample in the mail that knocks my
teeth out—in a good way, I mean, figuratively speaking—and it's a huge problem, because then I end up drinking it. All of it. It's an occupational hazard, really; my consumption follows a constant sine curve from too much to too little and back again, and it's always the great bottle that pushes me back toward too much. Because what else do you do with a truly transporting wine? Make vinegar? No! Certain wines are...
Share it
Read the Full Story at Tasting Notes - CHOW
embed
