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Douglas McMillan

Douglas McMillan

Brut Vintage

Dom PĂ©rignon Brut Vintage Champagne 2006

Champagne A.C., France
2369 days ago

Douglas scored this wine: 95/100

Pale yellow with beautiful aromas of lemon, buttered biscuit, apricot, caramel, minerality, and a hint of almond. Lots of fine bubbles, vibrant acidity, and flavours of nutty apricot, lemon, and biscuit. Pricey, but incredible. This really pairs well with just about everything.


Casella Family Brands 1919 Cabernet Sauvignon 2010

Limestone Coast, South Australia, Australia
2194 days ago

Douglas scored this wine: 95/100

Opaque garnet with big, beautiful aromas of blackberry, cassis, blueberry, mint, and chocolate. For me, this is what a Cab Sauv should smell like. The taste is voluptuous and velvety with lots of very round tannins, and blackberry, blueberry, and chocolate aromas. More of a roast beef wine that steak because of the roundness. Absolutely fantastic.


Casella Family Brands 1919 Shiraz 2010

Mclaren Vale, Australia
2194 days ago

Douglas scored this wine: 94/100

Big, juicy aromas of black cherry, cassis, India ink, mint, and cedar. Juicy, mouth-watering acidity with loads of black and red cherry and a firm structure. Perfect for rare steak of course. Wow.


Beringer Quantum 2013

Napa Valley, California, United States
2194 days ago

Douglas scored this wine: 94/100

Opaque purple with muted aromas of plums, dark chocolate, blueberry, and dried herbs. The taste is big and bold with juicy blackberry and plums, medium-high acidity, and the most amazing rounded tannins. This wine is like crushes velvet. An absolutely perfect pairing for a very rare steak.

Louis M. Martini Cabernet Sauvignon 2014

Sonoma County, California, United States
2312 days ago

Douglas scored this wine: 94/100

Black cherry, blueberry, cedar brush, graphite, earthiness, and baking spices on the nose. Powerful, but not overbearing. On the palate, mouthwatering acidity, silky tannins, and loads of dark fruit.There's blackberry, cassis, blueberry, and more. This wine screams for rare red meat, perhaps a rare barbecued beef tenderloin. I hope the vintners and agents aren't reading this because this wine would be worth double the price.

Douglas McMillan




Winner World's Best Drink Writer
WFour-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award