Recent content by Bob Semon

I, for one, pored over the Wine Atlas of Germany (Braatz, Sautter, Swoboda). The exception that proves the rule, I suppose. It was a welcome update to Pigott. The increased focus on Franken, B-W, and the eastern regions is welcome. Their vineyard classification was notable for its differences...

A Virginia (occasional) disorderly here. Alexandria.

On the island itself, I rent a car at the airport and promptly head out of town. I had personal transport and taxi transport in Palermo. I would never drive in the city. It's a madhouse.

Easyjet has connections from Palermo and Catania with Zurich, Geneva, and Basel, so I usually connect through Switzerland with an overnight or more stay somewhere. I'm retired, so I don't have to be efficient with my time. I don't know of any nonstop from Naples. You may have to connect through...

I have a fond memory of this wine from a couple of decades ago. Maureen and I were on a trip with some LA wine geeks in Northern Italy. 2004. We stayed at a hotel in Verona. In the rather small room that served as a lobby there was a refrigerator with a glass door. I could see a bottle of the...

Hi Jeff! Hi Rahsaan! Yes, I've been drinking other wines. Being my birth month I had a 58 Borgogno Riserva recently. It showed well after shedding the medieval bloody iron sword vibe that old Barolos can express. Very nice mature fruit remained after the tannins had been shed enough to be...

Hello everyone. I fervently hope that everyone is doing very well. After having been mildly berated recently for not showing up in forums for a while, I feel that perhaps I should post some observations that I sent to Luca. I had spent an afternoon with him in the Valtellina early in June. He...

Sounds like a successful dinner. So often the best pairing for good food is simply good wine.

Santorini

I can't claim any standard setting, but I have been enjoying Michael Frohlich's 2018 Escherndorfer Lump Erste Lage. I bought some 2016 GG's from Wirsching, Ruck, and Schmidtts Kinder when I was in Germany 3+ years ago. Seems early to open them, though.

I recently opened an 87 Vina Albina, and I understand the analogy. The 87, however, evoked a somewhat newer library bath, and birkenstock sandals.

I could certainly attend on the weekends proposed. I haven't any Beaujolais to contribute, but could bring along something that might go with. As for restaurants, I've only recently started dipping my toe into those waters, and am unaware of current corkage policies. Thank you for reminding me...

Can't say much about Asili, but Brunate (Barolo, of course) often screams its identity. Rust and blood. Like what I would imagine the scent of a steel blade thrust into an opponent in a medieval battle and then pulled back. Brunate is all about gore, at 2 years or 40.

And here I was, saving my last few Truchot to share with you. Hmmm.

I was inspired by this post to open one of the 2013s that languish unappreciated downstairs. I was also struck by its Alto character, Carema-ish. It still had some of the residual CO2 that is its calling card, and which I found off-putting at a younger age. The aromatics are the opposite of shy...