Some high alcohol Merlots in Saint Emilion annoy me, but most all wines yield balance and poise, with freshness and opulence By Panos Kakaviatos for Wine-Chronicles.com 3 February 2015 Special note: for tasting notes below, I use a simple system: When bold, I particularly liked the wine. If red and bold, even more. If red, bold and underlined: wine nirvana. […]
By Panos Kakaviatos for wine-chronicles 25 January 2015 Last month, I purchased a bottle of 1966 Chateau Montrose, a top second growth from Bordeaux’s Saint Estephe appellation, which apparently did well in that vintage. The price for the bottle, which I purchased at an auction with apparently very good provenance, was less than $190. I […]
By Panos Kakaviatos for wine-chronicles.com 21 January 2015 This was my sixth consecutive annual Bordeaux gala dinner in Washington D.C. The wines of Pichon Baron have been particularly excellent in recent memory since the 2000 vintage. Jean-Rene Matignon – who flew to Washington for this tasting dinner – has been at the helm since 1987 as […]
11 January 2015 By Panos Kakaviatos for wine-chronicles.com Most of 2014 I spent visiting wine regions outside of Bordeaux, from Southern Styria to Nemea, Greece. Like many #wine lovers, I got tired of the escalating prices of top Bordeaux wines. And as much as I love Burgundy, there too, some domains have been jacking their […]
By Panos Kakaviatos for wine-chronicles It is that time of year again in France when supermarkets and chains – and, increasingly – wine boutiques are holding sales for wines in the twice a year foires aux vins or wine fairs. Typically, the featured wines are Bordeaux, many from en primeur campaigns that went bust. Plenty […]
By Panos Kakaviatos for wine-chronicles.com Everything began so beautifully on Tuesday 24 June 2003 when I had arrived for a black tie dinner to enjoy premier grand cru classé Saint Emilion ranging from 1998 to 1953: an all-star evening dubbed “Millésimes de Collection” held at Château La Gaffelière in Saint Emilion, which had been organised […]
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