Wine not

You are currently posting as works at Deloitte

I’m headed to Italy in July. We start in Milan and end in Rome. We plan to spend some time in Tuscany. Anyone have any recommendations on wine tours or vineyards to visit?

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You are currently posting as works at Senior Manager

Bowl Leader

New purchases

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You are currently posting as works at Senior Manager

Bowl Leader

Santorini (and one German) wine, plus two tiny bottles of ouzo

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You are currently posting as works at Senior Manager

Bowl Leader

Wine tasting in Santorini. First stop: Domaine Sigalas

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You are currently posting as works at Digital Marketing Manager

Hey everyone,

I recently started my own wine brand called OBA and I'm in year two of this process. It's an e-commerce wine business, where I can ship DTC.

I wanted to g… more

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You are currently posting as works at Publicis Sapient

Leaving for France this week. Does anyone have positive experience with shipping services for wine? I am worried about a case being handled roughly if I were to check it through my airline.

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You are currently posting as works at Senior Manager

Bowl Leader

Delicious moscofilero from Greece. Nice notes of passion fruit, tangerines, and lemon. Bright acidity but not overpowering terroir

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You are currently posting as works at Deloitte

Sparkling Wine or Champagne around $30 that’s really good? Need it as return gift to all guests for our baby shower.

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You are currently posting as works at Deloitte

Champagne/Wine reco as a gift to a mentor. Currently looking at Ruinart Blanc du blancs, Bollinger Vintage 2012, Laurent-Perrier Grand Siecle. Can also go with red like Caymus or Stags Leap. $100-$150

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You are currently posting as works at Simon-Kucher & Partners

Sunday scaries aren’t so bad today

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You are currently posting as works at Senior Manager

Bowl Leader

Tried this Santorini retailing for $40. Very concentrated but can’t say I was blown away by it. Volcanic terroir dominates almost to the point of obscurity, and it had strong lemon notes, hints of quince, and sea salt. It clashed with Mexican food (hey I knew that beforehand but didn’t think it would clash THAT bad, and usually pair Mexican with Riesling or Gewürztraminer) but I’m going to Greece soon and wanted to drink Greek wine. I drank half at a BYOB, took the bottle home(cont’d)

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You are currently posting as works at Senior Manager

Bowl Leader

Had a Loire Valley Sauvignon Blanc with bracingly high acidity situated in the Touraine appellation. Very much a food wine (or a pallet cleanser). Menthol undertones and characteristic grapefruit.

1 reactions

You are currently posting as works at Senior Manager

Bowl Leader

Ribeiro: LOVE this wine region from the Galicia region of Spain but it’s hard to find anything coming out of this place. Not to be confused with Ribera del Duero, known for Vega Sicilia, lot of white wine cones from this region. The Treixadura grape is prominent, and it has granite soils and a rich bubblegum like flavor. Lovely minerality and acidity.

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You are currently posting as works at KPMG

I’m looking at furthering my wine education. Should I take a wine making course or a somm-type tasting course first? Wondering if the order of one before the other would help build better foundation.

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You are currently posting as works at Senior Manager

Opinions on bourbon barrel aged wine? IMO a marketing gimmick that makes wine worse and just appeals to mass market America.

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You are currently posting as works at EY

Bowl Leader

Beautiful Zind-Humbrecht Riesling with a lovely long finish and petrol/honey/grapefruit notes.

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You are currently posting as works at Senior Manager

Bowl Leader

Enjoying this lovely Syrah/Xinomavro blend from the Macedonia region in Greece. Xinomavro is an inky indigenous grape with nice notes of blackberry and plum with hints of spice and leather from the Syrah.

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You are currently posting as works at Senior Manager

Bowl Leader

Who on this bowl prefers white? Red?

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You are currently posting as works at Senior Manager

Bowl Leader

Love the traditional Alsatian dry styles. This one was hot, big, and one oz. sugar per quart (33g/l). While not terribly off-putting it deviates from the cool climate, high-acidity reputation. Thoughts?

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You are currently posting as works at Managing Director

Request your input: am looking for recommendations on a good bottle of red and white as a gift I can send to about 20 or so people across the United States. For A consulting team that has been work… more

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You are currently posting as works at EY

Bowl Leader

Greek wine flies under the radar, like this unfiltered Nemea with notes of violet, raspberry, and menthol. A touch hot at 13.9%, it has nice balance and actually some acidity.

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You are currently posting as works at Senior Manager

Bowl Leader

Santorini special tonight.

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You are currently posting as works at Senior Manager

Bowl Leader

Enjoying Friday with a wonderful Austrian Riesling with crisp minerality, slate, green apple, and petrol notes

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You are currently posting as works at Senior Manager

Bowl Leader

What to do when you’re with relatives and Prosecco is considered a suitable proxy for Champagne for NYE.

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You are currently posting as works at EY

Anyone interested in starting a good/wine club in NYC? We bring different wines and make a tasting event out of it. Could be in our homes or at a restaurant!

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You are currently posting as works at Senior Consultant

Christmas line up. Cheers to all!

9 reactions

You are currently posting as works at Senior Manager

Bowl Leader

I cannot help myself when I see Alsatian Pinot Noir in a flute bottle in a shop - it screams, “Buy me”! I sincerely hope Alsatians will not turn their backs on this lovingly eccentric tradition. While definitely not Burgundy, Alsace turns out high quality Pinots.

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You are currently posting as works at Senior Manager

Bowl Leader

Delicious for Christmas

5 reactions

You are currently posting as works at JPMorgan Chase

Any recommendations for buy and hold wines that will be either “better” or rarer in 5-10 years? For personal, not reselling

You are currently posting as works at Associate

Round 2 96 zin I think it was past it’s prime. A little flat but opened up a bit after an hour or so. Lots of cedar and licorice. Cheers all Merry Christmas

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