"taste... learn...


Here's we have to say about some wines that we have tasted....

Wellington Pinot Noir 1999
Tasmania (Australia). HK$228 at Boutique Wines .
[Mark says:] The sights, the sounds... the smells - of a true Pinot! Candy, caramel and that esential smell of GRAPE greet one's senses. I particularly enjoyed this '99 Tasmanian with a mouthful of milk-fed veal and mozzarella (courtesy of Cafe des Artistes in Central) as it amplified the sweetness and remained unwitherd by a sassy Provencale salsa. Hailing from Southern Tasmania - sone of the world's most southern and therefore cool-climate vineyards - the fruit is abundant in palate and classy in the finish. (Classy and sassy!) With its balanced mouthfeel and restrained tannins/oak, I would drink this luscious red anytime, and the pricetage makes it (almost) possible! Though drinkable now with a good decanting, Wellington's Pinot is a tad young.
[Rick says:] Mark must have a really good decanter! I am quite partial to Pinot, mostly the influence of the Mrs. who loves the stuff, and this one clearly has all the markings of a good one. As Mark says, "Grape" (shocking!), some trademark plum and prune flavors and a nice full palate. However, I found the spiciness a little too much for a Pinot which made it just a bit "puckery". Definitely with a few more years in the bottle this wine will come into its own, unless you have a really good decanter (like Mark apparently), I'd tuck this away for a few.
[2002 July]

Hewitson Old Garden Mourvedre 2000 Hewitson Old Garden Mourvedre 2000
South Australia. HK$227 at Kedington Wines.
[Rick says:] I know what you are thinking, Mourv-what-dre? I do believe this is the first 100% Mourvedre that I have tasted and believe me I am looking for more. This wine, whose grapes were grown in sandy-limestone soil in what is believed to be the oldest Mourvedre vineyard in the world, planted in 1853, starts with a tremendously peppery nose, with strong hints of arugula. The first tasting, reveals a full powerful wine (14% alcohol) with cherry undertones and a distinctive shirazy-ness (Barossa terroir perhaps?). As it sat in the glass over the course of the meal this wine opened up fabulously with even stronger cherry and fruit flavors and the spiciness mellowing considerable, it is definitely worth decanting and could probably last 15 years in the cellar, or 2 months in a Hong Kong summer. I enjoyed this wine with Oxtail Ravioli, but I would pair it with something a little fuller, possibly a braised rabbit and potatoes.
[Mark says:] Dean Hewitson is a man of vision - vision made clear by his wines from South Australia. I thoroughly enjoyed this rare treat - a 100% Mourvedre wine. Full of flavor and aroma, taking on new forms as the minutes passed: musty tobacco, prune, arugula, candied fruit and nuts. Its tartness and full but balanced mouthfeel made it an excellent complement to my oxtail raviolo (courtesy of Daluca's in Central). Dean grew up with these ancient vines, and today purchases the pick of the crop from various Barrossa Valley vineyards - with a phenomenal result. Fabulous!
[2002 July]

Holm Oak Riesling 2001 Holm Oak Riesling 2001
Northern Tasmania, Australia. HK$148 at Boutique Wines .
[Rick says:] By way of full disclosure (given the market conditions these days) I should probably make clear that it is one of the stated intentions of Good Tastings to wake Hong Kong up to the sublime joy of a good Riesling. Come on people, there is more than Bordeaux out there. With that said, we can move on to the Holm Oak. This wine is an exemplary model of a new world Riesling. Light and a bit tart, but not overwhelmingly so, followed by an explosion of grapefruit and green-apple citrusy goodness on the finish. It also displays a tiny bit of chalky mineral which balances out the citrus almost perfectly. I served this with prawn wontons with a mango salsa and it was a perfect match. Which brings me to "wonderful things about Riesling #6", it goes great with Asian food.
[Mark says:] Rick is right: given the cuisine and the sweltering heat of Hong Kong - not to mention our relative proximity to Tasmania and New Zealand - one would expect Rieslings to be the most popular wines in the territory. Incredible that this Hom Oak shines through the onion-and-sweet of mango salsa - and amplified the fresh sweetness of a juicy pork loin. Versatile! I loved the striking fruit and mineral in both taste and smell - classic dry-style Riesling. I also loved the odd aromas: vegetal and linseed oil (think: freshly painted oil on canvas). Note, however, that this Riesling lacked balance; it just wasn't as pleasant to drink as a true top-notch Riesling. Hey, I hold Rieslings to high standards, and they often deliver!
[2002 June]

Felton Road Dry Riesling 2001 Felton Road Dry Riesling 2001
Central Otago, New Zealand. NZ$20.4 in N.Z. at Central Otago Wine Cellar.
[Mark says:] A world-class Riesling! The aroma of lemon with lime and mineral gets your mouth watering for the tastes to come. And come they do - tightly balanced with a surprising tartness from first zingy taste to subtle finish. I'm sure there is some residual sugar woven into the balance. What's that nutty taste - perhaps the lingering honey of baklava? Incredible depth and subtlety, evolving as this young wine mates with open air. Restrained alcohol (10%) and clean tannin-free tartness make it a perfect match for fish, seafood, veggies, Cantonese, Vietnamese (the list is long, though the Felton Road "Riesling" in the semi-dry style is what you want for spicy or creamy dishes.) Enjoy it now but it will likely improve further for several years.
[2002 June]

Domaine Chatelain Pouilly-Fumé Les Charmes 2000 Domaine Chatelain Pouilly-Fumé “Les Charmes” 2000
Pouilly-Fumé, Loire, France. US$15.
[Mark says:] Sings Sauvignon - screams it! - from the moment the abundant bouquet of fruit, seashells and dark leafy greens punches you in the nose. Lingering on the toungue, with spicey acid like lime zest, plus pears, citrus, herbs, minerals, gravel - this complex symphony sings in near-perfect harmony with great balance and mouthfeel despite the mightly 13% alcohol - perhaps the effect of taming 10% of this "savage" grape in oak. This is the taste that makes the rolling chalky hills of France's upper Loire Valley the world's heartland for Sauvignon Blanc. Will harmonize better and better for a few years. Was that a cat I heard?
Domaine Chatelain, Les Berthiers, 58150 Pouilly-Sur-Loire, tel: 03 86 39 1746, fax 03 86 39 0113
[2002 May]

Fournier Sancerre Rouge 1999
Sancerre, Loire, France. HK$160 at Watson's.
[Mark says:] You read correctly: this Sancerre is a red (rouge) made from pinot noir -- quite a surprise given that Sancerre is the holy land of sauvignon blanc. Like its famous white sibling, this red is smooth and drinkable -- fun to have in my mouth. No long finish, but no dry or nasty aftertastes either. Great with food: meats, fowl, sausage, fish, salad, fruit tart; taste the food and the wine at the same time. Taste: tart, cherry, strawberry; flowery finish. A bit thin, watery, but balanced: fruit, alcohol (12.5%), tartness, some tannin, spice. Nice -- like that price!
[2003 Jan]

Mount Maude Riesling 2001
Central Otago, New Zealand. NZ$14 in N.Z. at Central Otago Wine Cellar.
[Mark says:] smell: chalk and lime, apricot, pineapple... fruit & mineral.
feel: silky, balanced.
taste: off dry, grape (white grape juice). finish: reasonably good, tart. Good w/ spicy Mexican (such as jalapeno salsa). 11.5% alc.
[2002 Sept.]


We often are thanked by our many Tasting Guests for all of the wonderful knowledge and trivia that we impart to them in such a fun, friendly and effective way.
We also have many interesting questions emailed to us. We will answer them here - usually within a day or two.
Are you planning a dinner party or picnic and wondering about wine? Just send us a note.

Here are some recent questions with our Good Tastings answers....

Q: I have liked French wine (red) for years, but now they really ticked me off. No more French anything for me. Can you help me find equivalents from the more sensible countries of the world? - Jack, Baltimore, MD, USA
A: Easy, there. Wine is food. Wine is fun. Is wine politics? Maybe -- but I'm guessing that some little French farmer with a hillside of grapevines wishes no ill will toward you or any of the wine-lovers of the great nation of the U.S.A. Whatever the case, Good Tastings pledges to help folks to "taste, learn and enjoy" under just about any circumstances, and here we are.... Bourdeaux: try Cab and Cab blends from Western Australia or Portugal. Burgundy: good Pinot from Tasmania (Australia) or Willamette (Oregon, USA). Rhone: Shiraz (and Mourvedre) from South Australia; Rioja from Spain. Beaujolais or Chinon: maybe Barbera (d'Asti, d'Alba) from northern Italy but only if aged; try some of the newer Pinot from Central Otago (New Zealand). These are only rough replacements for only some of the reds, but it's enough to get you started. Good luck to you.
[2003 March]

Q: Why don't I like wine??? Every wine I've tried is painful to drink, like sandpaper, like nasty old flat Coke. Is wine an acquired taste? - Cosmo Girl, NY, NY USA
A: You're right: most wine is crap! Imagine buying pants that you've never tried on or even seen: what are the odds that you'd like'em? Not too good. For a lot of reasons, there's a lot of crap out there. But fear not, Cosmo Girl: Good Tastings is here to help you find the good stuff. (Wine, that is; you're on your own with the pants.) Let us assume that you drink Cosmopolitans. (Or is Cosmo your mag of choice?) Do you like the taste? The whole experience? Good! (We do too!) It is a cool crisp liquid sensation, with a little sweetness and fruit -- just like many good wines. My advice: ditch that gloppy macho red (perhaps oaked-to-death Merlot?) and get yourself a bottle of Vouvray -- a slightly apple-y white that is readily available in the Big Apple for around US$15 or less. It'll be love at first bite. Like any good Chenin Blanc, it's great with food, and any restaurant worth its stemware should have it on the list. Also, try a Pinot Blanc from Alsace. And stay tuned to GT for more easy-drinking gems. As we always say: "No pain, no pain."
[2003 Sept.]

Q: Is wine in a box always bad? - anonymous, Little Neck, NY, USA
A: Yes.
[2004 Jan.]

Q: Is wine in a box always bad? - anonymous, Little Neck, NY, USA
A: No. This is a follow-up -- ten years later -- to our already tongue-in-cheek response. Truth is, there are some decent wines in a box. Packing and handling has improved, and the bladder bag inside the box can keep left-over wine fresh and safe from oxygen for a week or more in the 'fridge. Lately, pouches of wine are also available. (Sometimes a box is just a bag!) You just need to know what to look for (high-fruit blends) and what to avoid (anything too acidic, or anything with added ingredients like sweeteners). For white, go for a blend made from viognier, chardonnay pinot gris/grigio and/or any Italian varietals. For red, go for blends made from grenache/garnacha, sangiovese, zinfandel, cabernet sauvignon, malbec, merlot and/or syrah/shiraz. Make sure the alcohol content is at least 11%, unless you like super-sweet box wine. Now, the real question is how to hold your head high when you present your box o' wine at your next dinner party....
[2014 Feb.]

Q: I usually don't finish a whole bottle of wine. I've seen little gadgets that preserve what's left. Do these things work? Or should I just buy half bottles? - Uncorked in Happy Valley
A: Skip the half bottles. Buy a wine evacuator, like the Vacu-Vin. It comes with rubber stoppers and is easy to use: just pop a stopper onto the bottle, and use the plastic handpump to suck out the air in just a few strokes. It looks a little kinky ("It's not my bag, baby"), but it does the trick. Keeps wine good for days -- even longer in the fridge. What could be simpler -- except maybe just give us a call next time you have leftovers!
[2003 Dec.]

Q: Tonight I drank an expensive Napa chardonnay and I hated it. Where is all the good stuff? B. - NY, NY USA
A: Watered down and soaked in oak juice! We often get this kind of question about Chardonnay. What ever happened to that refreshing affordable white? Why has price gone up and consistency gone down? The irony is that the more you spend, the more likely you will get an over-produced, low-flavor, high-alcohol Chardonnay "wine." You are paying for their new oak barrels! Our advice: just say no. Stay away from Chardonnay that has words like "barrel-fermented" or "aged in new oak" on the label. Look for "un-wooded" - a recent trend with a long history - and let the grapes do the talking instead of the oak. If possible, look for "low yield" -- fewer grapes, more flavor -- such as Chablis, from cool northern France. Or find un-oaked Chardonnay from Tasmania.
[2003 Nov.]

Q: I got a half case of Cabernet Sauvignon as a graduation gift, but the first 2 bottles tasted like leather. Is it because it's from Chile? - Andrew, Clear Water Bay
A: So, Andrew, is leather a regular part of your diet? (Sorry, couldn't resist.) Chances are, your wine is simply too young and too tannic. What's that? you say. Tannins -- the leathery puckery feeling you get when you suck on an old tea bag or a new Cab -- are common in red wines, but mellow with age. This Chilean may take 3-5 years or more. (And don't worry: some great wines come from Chile.) Of course, if you must drink it soon (it took you 2 bottles to realize that all you tasted was peat moss?), open a bottle and let it breathe a couple hours before you drink it. Better yet, here's a little trick that will impress those lab-jacketed folks over at the U.: slowly pour the bottle into a jug (or decanter...), then slowly pour it into a second jug, then back into the first jug, then back to the second, etc. After a few pours and a little breathing, the tannins are toast and you're ready to host. Party at Andrew's!
[2004 June]

Q: My girlfriend took me out for a big expensive birthday dinner and ordered the chef's tasting menu and the whole works. For wine, she got a bottle of RIESLING, which is basically jug wine, right? Obviously, she doesn't know much about wine. How do I break the news to her? - Whined and Dined, Miami, FL (USA)
A: "Will you marry me" should do the trick! The only news is that she is a keeper! Make her "Mrs. Whined and Dined" ASAP! She did the right thing: a good Rielsing is arguably the single best wine to pair with food. Contrary to some old misconceptions (yes, even in Miami), Riesling has it all: wonderful aromas, zingy tartness, clean and crisp in the mouth. It will enhance your nearly every meal: fish and seafood, steamed or sauced veggies, stews, pork, veal, fowl, sausages, spicy BBQ, Cuban black beans and curried goat - you name it! Of course, there are many styles (and the occasional mis-named jug wine to propagate the misconceptions), so fine-tuning the match between cuisine and Riesling can be fun; however, you may never go wrong with Riesling when you're sitting down to a meal, snack, cheese, etc. Of course, Rieslings tend to be relatively low in alcohol (all the better when dining!), so perhaps she is sending you some other message?
[2003 Sept.]

Q: I bought a bottle of what I thought was Beaujolais, and later noticed that it says Brouilly, not Beaujolais on it. I don't get it. Is it Beaujolais or not??? - Ray, Hong Kong
A: Yes! and it is some exceptionally good Beaujolais. Brouilly ("Brew-ee") is one of the Beaujolais Crus - top-quality Beaujolais, produced in 10 specific regions and with strict guidelines (the government of France is working for you!). Better than the broader category of Beaujolais-Villages (which is better than the simple Beaujolais), wine from each Cru need not carry the word Beaujolais. The Beaujolais Crus wines are often quite good. Made from the Gamay Noir grape and brimming with tart ripe fruit and floral aromas, these wines - like good Pinot - are excellent for pairing with all kinds of foods. If you're planning to just sit back and sip some good red, I suggest that you save a little money a go with the very drinkable Beaujolais-Villages. Save the yummy, more complex Brouilly and other Beaujolais Crus (Morgon, Moulin-à-Vent, Julienas, Fleurie, etc.) for dining.
[2003 Aug.]

Q: What exactly is White Zinfandel? It is not white and it is clearly not zinfandel? Please explain. - Too Embarassed To Supply Name
A: Your guess is as good as mine!!! But seriously, White Zinfandel is supposedly a rosé form of zinfandel, which is - as you know - a red wine grape, found predominantly in California (USA). Rosé - as you may also know - is usually made by draining the fermenting juice off of the must (crushed grape carcasses) before much of the red from the skins has had a chance to dissolve - resulting is a pink-colored wine that often lacks the complex flavors and tannins of red wine, though sometimes allowing tart and fruit flavors to shine through. Indeed, some wine makers in France, Italy and pockets around the globe produce wonderful rosé wines that are refreshing when chilled and perfect companions to the local cuisine. Why do wine makers choose to call rosé Zinfandel White Zinfandel? More to the point: why do they choose to make rosé Zinfandel? Probably because of a trend way back in the 1980s - hot on the heels of "wine coolers" - when some wine drinkers favored sweet wine-like drinks that didn't leave your teeth red. These folks generally grew up drinking 7-Up and Coke, and their tastebuds craved that sugar in their beverages. Another factor: economics!; Zinfandel grapes can pump out loads of juice, making the production of White Zinfandel profitable. If, by chance, you like this stuff, it's OK: you probably like the sweetness and easy drinking (though probably not the cloying cotton candy!). I suggest you try a demi-sec ("half-dry") Vouvray or Mountlouis instead; made from Chenin Blanc grapes in France's Loire Valley, these wonderful white wines have some residual sweetness to satisfy your craving, but are apple-crisp and honey-luscious, balanced with mouth-watering tartness, and are an excellent match for spicey foods or grilled meats.
[2003 June]

Of course, there are some questions that we simply don't have answers for. We will keep a running list of these choice ponderances here.

  • "Can you get arrested for drinking fine red fizzy wine out of a paperbag-wrapped bottle with a straw -- by the monkey cages?" - anonymous, Central, Hong Kong.
  • "Whenever I drink certain white wines, I have vivid flashbacks to being a kid and sled-riding in the winter time. Can you explain this?" - Allison, New York, NY USA.


    GOOD TASTINGS - Saturday Night August 24
    The Importance of the Grape - 6 different varietals from around the world
    grape region source
    #1 Muscadet Sévre et Maine sur Lie 1999 Melon de Bourgogne Loire Valley (France) Kedington
    GT says: clean, simple, creamy; great with oysters, steamed seafood  
    #2 Mitchell, Watervale Riesling 2001 Riesling Clare Valley, South Australia Kedington
    GT says: mineral, citrus, tart, some sweetness; not as fruity as most Rieslings
    #3 Shaw & Smith Sauvignon Blanc 2001 Sauvignon Blanc Adelaide Hills, South Australia Kedington
    GT says: signature warm-climate S.B.: tropical fruit with a tart kick; great food wine!
    #4 Meadowbank Henry James Pinot Noir 2000 Pinot Noir Southern Tasmania, Australia Kedington
    GT says: luscious, smooth; ripe fruit, hint of spicy pipe tobacco
    #5 Mitchell Peppertree Shiraz 2000 Shiraz Clare Valley, South Australia Kedington
    GT says: some plum and peppery arugula
    #6 Wirra Wirra Shiraz Blend 2000 Shiraz, Cab. Sauv. McLaren Vale, South Australia Kedington
    GT says: very smooth/balanced for this youngster; berry-fruit, plum; green finish


    GOOD TASTINGS - Saturday Night May 11
    Sauvignon Blanc Goes Global - 6 different wines made from Sauvignon Blanc
    grape region source
    #1 Macari 1999 Sauvignon Blanc North Fork Long Island (NY), USA Macari
    GT says: quite good, with good flinty tartness and honey  
    #2 Pouilly-Fumé Chatelain "Les Charmes" 2000 Sauvignon Blanc Pouilly, upper Loire, France Watson's
    GT says: superb! with all of the tartness, gravel and punch you want from a Pouilly-Fumé
    #3 Aotea 2001 Sauvignon Blanc Nelson, North Island, New Zealand Mille Chat'x
    GT says: classic, lemon/lime exciting Sv.Bl. - citrus and spice; better still in another year
    #4 Taltarni Lalla Gully 2001 Sauvignon Blanc Piper River Tasmania, Australia Kedington
    GT says: typically peachy melon tastes and smells; good Sv.Bl.
    #5 Culemborg 2000 Sauvignon Blanc Western Cape, South Africa Watson's
    GT says: dissapointingly flat, dull; some mineral and herb flavors
    #6 Leeuwin Estate 2000 Sauvignon Blanc Margaret River, Western Australia Watson's
    GT says: classic warm-weather style - sassy, tropical-fruity; heavenly smells; overpriced


    There are many fine restaurants in Hong Kong. In our reviews, Good Tastings wants to help you to have a more enjoyable and affordable experience as you wine and dine.

    In this review, we critique the wine list at an excellent French restaurant - Le Tire Bouchon.

    WINE LIST REVIEW:     Le Tire Bouchon - authentic French food in the heart of SoHo
    Let's get one thing straight: we at Good Tastings feel that you should be able to have dinner at any decent restaurant and have a good bottle of wine for hk$200 or less. (much less.) Sadly, this is seldom the case. Perhaps HK restaurants are getting greedy, trying to pump up profits at the expense of dining pleasure, or perhaps HK restaurants are unable or unwilling to hunt for affordable sources of wines. (Most definitely, part of the blame goes to the absurd 80% import tax on wine.)
      Le Tire Bouchon, an excellent little French restaurant in SoHo, falls amidst these restaurant masses with an impractically priced wine list. Zut alors! you cry. How can this be that a FRENCH restaurant - brimming with "fresh fish, fine cuts of meat, and flavoursome sauces" and sporting a name that means "corkscrew" - has a good list of wines with nary a single bottle weighing in at less than HK$220? Hey, go ahead and splurge on special occasions, but do restaurateurs really expect you to buy wine with the money you were saving for an entire diningroom set in Wanchai?
      GT shares your dismay (and lingering thirst) but cannot offer an explanation. We can, however, help to guide you by letting you know what to expect.
      First, bring on the bubbly. One of the great pleasures of French dining (in France!) is that the first glass of wine (to go with those oysters, simple salad or terrine) is a sparkling wine from the Loire, Alsace and (of course) Champagne. At Le Tire Bouchon, there are no sparklers by the glass. Worse still, bottles are all over HK$700, all mass marketed brands, and all brut. Given the spicy, piquant starters on the menu, an off-dry Petillant from Vouvray might be nice - and far less a bite out of your bank account.
      Bottom line: skip the bubbly, and go for a white.
      Ah, the Loire Valley and it's food-friendly whites! The light Muscadet, the sassy Sauvignon Blanc from Sancerre or Pouilly-Fume - Le Tire Bouchon has them. BUT! (you knew that was coming) they one of each. This is true also of their excellent wines from Alsace, including a tart powerful Riesling, a fruity luscious Pinot Blanc, and a tongue-twisting but palate-pleasing Gewurztraminer (kudos - they have 2 of them! but how about a sparkler made from Pinot Blanc?). (I assume that I missed the section on the Chenin Blanc wines from Vouvray and the rest of the lower Loire; no French restaurant on the planet could consciously exclude these mouth-watering affordable tart-apple wines, n'est-ce pas?)

      And the whites keep coming: a reasonable selection of non-French whites include a few New Zealand Sauvignon Blanc (excellent with a big platter of garlicky-buttery escargot!) and even a Shaw & Smith from South Australia. All of these whites are yummy, so don't feel any shame about buying whichever is cheapest.
      Reds are a different story. A couple pages of Bordeaux, but few for less than HK$400. Skip them. Ditto for the list of Burgundy. Go for one of the Beaujolais (4 Crus - but why no Villages?) unless you are having one of those thick heavy meat dishes that could keep you warm through an entire winter in Paris. In that case, go for any of the good to excellent reds listed as Rhone, Languedoc or Provence. Again, don't even look at the pricey bottles.
      And don't look for respite amongst the vin au verre - wines by the glass. You will find only 2 red and 2 white. Good, but not great. The Chilean Sauvignon Blanc had some good fruit (amplified by a taste of Duck a l'Orange!), but left me yearning for a New Zealand Sauvignon - to say nothing of a Sancerre or Pouilly. The Rhone Marsanne was clean but a little dull (i.e., it was Marsanne). A glass of Pinot Noir from the vast generic wine country call d'Oc was thin yet somehow tannic. The most interesting of the 4 glass wines was a mysterious blend of Syrah, Mouvedre, Grenache etc. from Langedoc, providing a nice complement to my fresh Lotte a Nicoise (monkfish chunks sauteed in tomato, black olive peppers and onions) - bit like a Hermitage or Chateauneuf-de-Pape but without needing to consult my bank balance. But wouldn't a Chinon or Samaur-Champagny from the Loire have been an excellent pour for this and many of the delicious French dishes? I found none.
      The wine list at Le Tire Bouchon narrowly satisfies but fiscally disapoints. Follow some of our suggestions, and you will find reasonably affordable wines to dance on your tongue with their excellent french cuisine. But don't even look at the wines that are over HK$400. Yes, we would all like to accompany our rich delicious roast duck with a 1982 Premier Cru Bordeaux - but wouldn't you rather buy that diningroom set?  

    Le Tire Bouchon - Central, Hong Kong.

    links to wine sources:

  • Kedington Wines - Hong Kong
  • Boutique Wines - Hong Kong
  • Mille Chateaux - Hong Kong
  • Berry Bros and Rudd - Hong Kong
  • Clos La Chance - fine California wines; and lately in the news
  • Central Otago Wine Cellar - wonderful wines from New Zealand
  • Macari Wines - North Fork Long Island, NY, USA
  • Wine Avenger - fabulous wine info and insights



    Copyright 2002 Good Tastings. All rights reserved. Thank you for understanding.
    Disclaimer: All links and information are posted here based on our preferences and tastes. (Yours will certainly differ.) We make no other claims or recommendations. Prices are listed only as a guide.