I’ve been trying to replicate this myself! I’ve managed to get a very similar flavour using ceylon tea and a very generous amount of evaporated milk.

bistro menu. In the same neighborhood is Tannins, which I would avoid at all costs, though it might appear suitable. Of course Laguna is packed with appealing options...

Marino, both are candidates for the Master of Wine. They’re good friends and we’re in a study group together. Rebecca’s company is called Tannin Management and you can check out her website,...

Not exactly red wine friendly. The bar manager at our venue recommended either a shiraz or a red zin, but my fiance has never met a shiraz or a red zin that he liked. Any other suggestions? They can be as obscure as you like, the...

Considering the producer, vintage and type of wine, these bottles will cellar nicely for an easy 10 years plus. Personally, I would hide them in my cellar and wait at least 5 years to allow the flavors to meld and tannins to...

2004 Ioppa Vespolina Colline Novaresi. Iron and red fruit and a touch of mint with a fair amount of tannin.

) and cider flavours, soft tannins, a long spicy finish and a lingering astringency. Mouth-filling yet supple and elegant. Evolved beautifully in the glass over an hour. Wholly memorable and unquestionably the best Tuscan white...

to the 2007 rosé, save the absence of any Mourvedre. Bright fruit with fine tannin delineation. Smoke, garrigue and blackberry, along with cinnamon bark. Juicy and at the same time briary texture. Temperature controlled pipes...

was jumping. All of the waitstaff and quite a few of the dinners were dressed like it was 1975 and disco was playing loudly over the speaker system. It was a festive atmosphere that brought smiles to our faces. Surprisingly...

? The wine itself was fine, but a rough tannin-bomb caused by the winemaker over-pressing the must and breaking open the bitter grape seeds. I’m to the point where I almost consider that a flaw, and some sort of warning...

, but it’s the salt that dominates??? Bad cooking. If the oak dominates, bad winemaking. Oak is a “spice” in the winemaker’s cabinet. The wine is, in this case, Chardonnay; it isn’t “not oak...

local afterall!) Great texture and flavor with just a hint of pumpkin. Great nut crust underneath. Managed to inhale the entire thing in seconds. Dinner was paired with a Grand Cru Beaujoulais. Had just enough balance of fruit...

nonetheless. Initially a bit lean and sullen, it soon bloomed in the glass with cranberry and sweet cherry fruit laced with French vanilla, allspice, carob and leathery notes. Medium-bodied with supple tannins and good balancing...

undersells the quality of the wine inside. The capsule was cheesey plastic film and I managed to push the cork in trying to extract it. I was alarmed that the nearly black, inky puddle of Madiran on the granite counter top and...

The LA Times food section today had an article about a magnetic pouring device to put in the end of the wine bottle which softens the tannins & smooths out the taste of wines which are too young to drink. I can’t recall the...