Recent content by Steven Morgan

I am happy to put you at ease. I've always appreciated an editor.

ha

adjusted. thanks sir

Again I concur that the crux of what Andy is saying is correct. Liking something natural for natural's sake is not enough and it is the job of a restaurant, even with a point of view, to take their guests in mind and have delicious wine for everyone. Though I would cringe when an over ripe...

Had 92 a few weeks ago and it was stellar. A friend just had 77 and said it was still holding strong. Am working to get some more of the old stuff from the winery for the restaurant.

rebholz pinot blanc 07 domaine de l'horizon 'patriot' blanc 08 gai'a thalassitis 99 old hanzell pinot noir

Had 1970 Pora Riserva a week ago. The nose after being opened and double decanted two hours prior was reminiscent of soy sauce with some nice herbal notes, not particularly my favorite, but not toast. Over the next four hours it changed back and forth from this "Soy Vay" nosed slightly muddy...