Comment from Paul
Time May 27, 2009 at 4:53 am

Hi Robyn
I really enjoyed your review of the Warre’s ports this month. I’ve been a fan of Ottima 10yo for a number of years now. One thing you omitted to mention, though: tawny port is a stunning match with rich chocolate dishes. Treat your self to a night in with a slightly chilled bottle of Ottima and a box of Belgian chocolate truffles. You’ll never look back!

Comment from Gary Beals
Time June 9, 2009 at 2:59 am

How about something on food and wine combinations the Spanish way: How winery owners pair up the hearty Ribera del Duero wines with the traditional dishes of central Spain.

Gary — Segovia Spain

D.O. Ribera del Duero — is an explosion in outstanding winemaking. Bodegas Briego began in the mid-1990s and is winery number 52 of the zone. Today there are 245 wineries registered there!

Comment from Robbi
Time August 26, 2009 at 9:43 am

I am a newbie and would like to know if there is an average temperature that both white and red wines should be served?

Comment from Robyn
Time August 26, 2009 at 9:58 am

Robbi: Thanks for your question! Here are recommended service temperatures:
White wines: 50-55F
Red wines: 55-65F
Cheers!

Comment from Jason
Time September 1, 2009 at 5:45 pm

Hello there, I came across a 1994 Mezza Corona Trentino Merlot. I have yet to open it and was curious as to whether you would know what to expect when i do. thank you for your time.

Comment from Robyn
Time September 4, 2009 at 9:52 am

Jason: Honestly, I wouldn’t expect much. My bet is that the wine is old and tired and not particularly interesting.

It was a simple, inexpensive wine when released, with no real promise of long aging. But you never know until you try — good luck!

Comment from Angie Russell
Time September 8, 2009 at 9:59 am

Hi,
Amazing to see the post about Broadbent NV Vinho Verde. I just happened up on this wine about a month ago. LOVE it. It’s almost effervescent. My question is, I’ve looked this wine up & says it’s a Portuguese wine. There is a red (dry) as well but the article states that it is only for the wine aficionado. What do you know about the red? Very curious. Thanks

Comment from Robyn
Time September 9, 2009 at 12:16 pm

Hi Angie — I loved that Broadbent VV, too (obviously!). Yup, from Portugal.

On the red — I’ve heard of red Vinho Verdes, but never actually tasted one. My understanding is that they mostly are not exported, though to be honest, I’ve not tried to track one down in the US.

I belive the red VV are also slightly fizzy and made in a dry, acidic style for the local palate. I think production of them has been on the decline for some years.

If you find one, let me know what you think!