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Vinous Table: Guido Ristorante at Fontanafredda

Vinous Table

Antonio Galloni, Mar 2017

Over the last few years, Guido Ristorante has become one of my favorite spots in Piedmont. Located in the stunning Villa Reale at Fontanafredda, Guido brings together a contemporary take on Piedmontese classics in a refined, striking setting. High ceilings and spread out tables add to an impression of airiness to the room. Guido is a perfect spot for a relaxed, leisurely dinner away from the hustle and bustle that is so common in other spots during truffle season.

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Brunello di Montalcino: The 2012 Brunellos & 2011 Riservas

Italy: Tuscany, featured

Ian D'Agata, Mar 2017

The superb 2012 Brunello vintage represents a conundrum: a hot, very dry year that produced a large number of wines in a cooler-climate style. Aromas and flavors are ripe in 2012, but the wines also have the acidity and steely tannic structure to evolve slowly and gracefully in bottle

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Miani: New Releases & More

Italy: North, featured

Antonio Galloni, Mar 2017

These new releases from Miani and proprietor Enzo Pontoni show that Friuli’s most inspired, quality-obsessed grower continues to push the boundaries with brilliant whites and reds that showcase the pedigree of the region’s best sites.

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New Releases from Chile: The Tail Wags the Dog

Chile, featured

Josh Raynolds, Feb 2017

After years of percolating beneath the surface of an ocean of corporate, albeit frequently well-made wines, Chile’s small-scale winemakers are slowly but steadily rising to the consciousness of wine lovers. At the same time, a number of the country's largest wineries are stepping up their own quality game, making these exciting vinous times for Chile, which for too long was spoken of more for its quality potential than for the actual merit of its wines.

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Cellar Favorite: 1995 Ravenswood Zinfandel Monte Rosso

Cellar Favorites, United States: California

Antonio Galloni, Feb 2017

More than twenty years after it was made, Ravenswood's 1995 Zinfandel Monte Rosso is superb. Powerful and intense to the core, the 1995 offers up a compelling interplay of dark cherry, kirsch, licorice, leather, tobacco and wood smoke. Despite its considerable intensity, the 1995 has more than enough freshness and depth to drink well for another decade, perhaps more.

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Vinous Table: Hana Japanese, Rohnert Park, CA

Vinous Table

Antonio Galloni, Feb 2017

A completely unassuming strip mall in Rohnert Park right off Highway 101 might seem like an unusual place to find top-notch sushi, but locals and well-informed visitors alike swear by Hana as one of the best spots in all of northern California.

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Austria’s 2015 Rieslings & Grüner Veltliners: Ripe & Ready

Austria, featured

David Schildknecht, Feb 2017

Two thousand-fifteen, a stress-free vintage for growers, overflows with generous, lovely wines that belie mid-summer drought and record-setting heat.

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Ovid: The First Nine Years 2005-2013

United States: California, featured, Verticals & Retrospectives

Antonio Galloni, Feb 2017

Ovid is one of the most exciting new entrants in the world of premium Napa Valley Cabernet Sauvignon. Since their first commercially released vintage in 2005, Ovid has shown what is possible on Pritchard Hill’s Long Ranch Road sector. This vertical provided a rare opportunity to track the estate’s evolution from the first release to the present.

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Cellar Favorite: 1990 Basserman-Jordan Deidesheimer Kieselberg Riesling Beerenauslese

Cellar Favorites

Ian D'Agata, Feb 2017

Bassermann-Jordan has long been one of my favorite German wine estates. I simply never tire of their wines. The 1990 Basserman-Jordan Deidesheimer Kieselberg Riesling Beerenauslese is a magnificent sweet wine that started out life extremely backward...

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Vinous Table: La Tour d’Argent, Paris, France

Vinous Table

Ian D'Agata, Feb 2017

The legendary restaurant La Tour d’Argent offers amazing panoramic views of the Seine and Notre Dame, a spacious, bright dining room, a monumental wine list and many classic food preparations. So I was curious to try the cuisine of new chef Philippe Labbé, who took over the kitchen from Laurent Delarbre in May 2016.