This was also at my local whole foods. Baja wine. Petit verdot, syrah, Cabernet Sauvignon. I can't help but have positive vibes on this one. Tried their sangiovese and it was dark and delicious. Had some southern Italian vibes with lots of ripeness and sunshine.
Saw this at whole foods and was wondering what the general consensus is....
Europe is known for its great beers and monestaries. Are there any monesteries that are actively making wine for consumption?
This is probably the best $15 bottle I have ever had. Super easy tannins. Silky smooth with a nice glossy look and mouth feel. More than a few grapes in this one...
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Americans assume you're all popping Bordeaux and Barolo on a random weeknight.
I don't buy it. Nobody's everyday pour is the prestige stuff.
So what's the real answer? What's sitting in the fridge that never gets exported, never shows up on a US shelf, and isn't trying to impress anyone.
Vermentino changed my mind about Italian whites.
Aia Vecchia Vermentino, Toscana 2024, from Maremma.
Found this at Whole Foods and didn't think twice. Aia Vecchia Vermentino from Maremma, eighteen bucks. Tried it, and changed how I think about Italian whites.
Everyone I've given it to loves it. Wine nerds, casual drinkers, doesn't matter. It just works.
If you've been sleeping on Italian whites because you're too busy chasing Burgundy, this is your sign to stop and try something new.
Crisp, mineral, citrus, salted almond finish. Coastal wine, tastes like it. Definite crowd pleaser. Enjoy!!!
Chateau Musar!!!
I'll be honest — I didn't take Lebanese wine seriously until someone handed me a glass of Musar and refused to tell me what it was.
It was earthy, funky, oxidative in a way that felt intentional. Somewhere between an old Rhône and something I'd never tasted before. When they finally told me it came from the Bekaa Valley in Lebanon, I felt like an idiot for ignoring it for so long.
Here's what makes Musar genuinely insane as a wine story:
The winery continued producing through Lebanon's civil war. Serge Hochar, the man behind it, once said the only year they missed was 1976 — because the fighting made it physically impossible to move grapes from the vineyards to the winery. One year out of a fifteen-year war.
The wine itself is a blend — Cabernet Sauvignon, Cinsault, Carignan — aged in French oak, then bottle-aged for years before release. They're typically releasing wines that are already 7-8 years old when you buy them. And they age for decades.
The price point makes even less sense. You can find bottles in the $30-40 range that drink like wines costing three times that.
My question for Europeans especially: is Musar on your radar? Because from what I can tell, it's far better known over there than it is in the US, and I think American wine drinkers are genuinely missing out.
This is a good red from TJs. Lighter than appearance. Slight bell pepper notes with blackberry/cherry core. I love Chilean cabs at all price points. They can be world class with that Chilean soil. Another fantastic intro wine with soft tannins. A wine that would destroy any burger or steak. Five bones (dollars).
This one has bubbles. Green apple and honeydew notes. Smoky finish. For SB lovers. Six dollars. Trader joes.
This is a ripe medium body sangio. No frills. Just the juice. Another candy wine from this producer. For five dollars it's good. Just misses the leather and earthiness of better wines. I like it because you get a solid sense of what sangio tastes like without breaking the bank. But 15-30 dollars is a good price range for the good stuff. Trader joes.
This is a five dollar wine that delivers the goods. It's an excellent intro into Italian wine and nero davola. One of the greatest non-nebbiolo wines. Dark, juicy and ripe. Candy plum and cherry components, hints of leather. Sicilian wines are the BOMB.
Did not know what to expect. Rum or port style wine. Not for drinking full pour. Could be an excellent cocktail mixer. Sweet earthy and funky. Off balance. Don't recommend as a regular wine purchase.
Sorry about the tabby. She's my baby. But here is the percentage breakdown for the wine nerds. Enjoy and goodbye
Good acids. Needs opening but juicy and ripe. Cigar citrus notes. Good buy from whole foods. Good producer...
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I don't buy pricier wines here. I get things that are $5-10 to taste test regions. This is an excellent example of Chilean red for $4.50. it needs serious opening for a few hours/day. Bing Cherry and some faint bell pepper. Lacks structure or body. Good intro wine to Chile. The winners are really their Grifone Italian wines. Stay away from the French stuff, for the most part.
I have been reading a lot of newbie posts about how to 'go about' learning. While there is no straight answer, there is a simple one. Improve your palatte. This will be your ultimate guide into wines. You have to understand how to taste wine before what bottle you should buy. The reason you may not like reds now is because your palatte has to adjust to drinking them. The best way to do this is to just buy a bottle and compare notes with reviews. But understanding taste or palatte is the key, not the bottle or appellation. You simply have to bite the bullet and try bottle after bottle. You will gain a much better understanding through tasting, not label hunting.
Can someone tell me why I should get this deck? As opposed to another similar model or shape? 10x30. What wheels would you use and trucks?
Any set up ideas? Big board? Are they worth trying?
Just got these for the first time. I am loving the OJ/slimeball wheels so far. I like spitfires too but they are no longer the greatest wheel of all time. There are so many good wheels out there. I really believe that it's about set ups and terrain. The thing I like about Oj/slimeball is that they are serious wheels but they make it look so fun with the colors and shapes. I got high just sniffing these wheels out of the package.