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Molly Amoli Shinhat

Molly Amoli Shinhat

Carta Nevada

Freixenet Carta Nevada Brut Cava

Penedes, Spain
917 days ago

Molly Amoli reviewed this wine:

This wine shows the palest lemon in the glass, with pale green glimmers throughout. On the nose, it's a delicious blend of lemon with grapefruit notes and acacia. Its creamy, dreamy, persistent mousse gives citrus, acacia, and sourdough on the palate with a grapefruit note. Aged for 9 months, its high acidity, and good balance combine with 11.5% a.b.v. and 9 g/l residual sugar to make a brilliant, dry sipper. In the 1870s, the phylloxera outbreak in Penedès saw a sea change. Vineyards switched from red grapes over to the white traditional grapes for cava: Macabeu, Parellada, and Xarello. Casa Sala, Dolores Sala Vivé, a Catalan heiress, marries Pedro Ferrer Bosch, the youngest son in the Ferrer de la Freixeneda family. His nickname was "el Freixenet'.

Le Orme 16 Months

Michele Chiarlo Le Orme 16 Months Barbera d'Asti 2017

Piedmont D.O.C.G., Italy
920 days ago

Molly Amoli reviewed this wine:

This full-bodied wine is a deep ruby, on the nose giving red fruit, cherry, spice, and black pepper. On the palate, the black pepper, wood, earth, vanilla, cedar, and red fruit, find their balance with high acidity and high tannins. It's 13.5% a.b.v, and bone dry at 3 g/l residual sugar. The wine is aged 16 months and finishes long. The wine's classified at the highest Italian level, Barbera d'Asti DOCG. Piedmont is Italy's northwestern region, nestled at the feet of the Alps, bordering Switzerland and France. The vineyards form part of Langhe-Roero and Monferrato, declared a UNESCO World Heritage Site in 2014. A delicious wine, carefully crafted, and an incredible value for this level of quality.

945 days ago

Molly Amoli reviewed this wine:

In the glass, it's a dark ruby. A nose heady with violets, cedar and an incense note; on the palate, it's dark fruit, with earth, cedar, and a wood note. In a medium-body, it has high acidity and medium plus tannin. At 12.5% a.b.v. and dry at 8 g/l residual sugar, it's a great sipper! Certified organic by the EU - the starred leaves symbol - a very high standard, btw; it's also certified Vegan by the ICEA, a 25-year-old non-profit Italian consortium. One-hundred percent Montepulciano from Abruzzo, the vineyards are located in Abruzzo's national park. The park continues to play a pivotal role in the restoration of the previously endangered Apennine wolf and its habitat. It's wine grown in wild nature. Pairs with roasted vegetables, hearty soups, and beef bolognese.

946 days ago

Molly Amoli reviewed this wine:

In the glass it's a gorgeous, deep violet. It hit my nose like the (now defunct) Robertson's Blackcurrant jam (!), with eucalyptus, cedar, and a big medicinal note. On the palate, it's medium-bodied, cassis, woody, and earthy, with high tannins, high acidity, and a long, fruity finish. It's 13.5% a.b.v. No detail on residual sugar, but I would guess this is dry and under 5 g/l. The wine was aged 10 months in concrete, so it's varietal character is utterly unspoiled. Made in 1961, the Marselan varietal is named for a region, Marseillan. That's where you'll find the French National Institute for Agricultural Research (INRA)'s Domaine de Vassal. It's there in Montpelier that this cross between Garnacha Tinta (Grenache Noir) and Cabernet Sauvignon was made. Paul Truel created Marselan along with about a dozen others in a long, storied, well-traveled career. Pairs deliciously with vegetarian foods, and pheasant, braised lamb, and lasagne.

Barnard Griffin Merlot 2017

Columbia Valley, United States
949 days ago

Molly Amoli reviewed this wine:

This wine's a purplish, pale ruby in the glass. On the nose, it gives strawberry, red currant, cassis, and cedar, with a wet wool note. On the palate, along with the red fruit and cassis, it has milky, chocolate notes. It's a medium-bodied wine, with high acidity, medium plus tannins, and 13.5% a.b.v. I couldn't find the precise residual sugar, but it's clearly bone dry (No technical details on specific wines and their vinification on their website.). It all wraps up in a long, lingering finish. Merlot pairs beautifully with medium cheese, soups, and roasted vegetables. Available at Buyers + Cellars.

Molly Amoli Shinhat

Wine BloggerVisit Molly Amoli's Website

Memorable Wine

Rockway 9 Sparkling Vidal 2017. I would never have believed that the same grape used to make ice wine in Ontario could taste this refreshing + delicious as a sparkler!


First Wine

Probably a sip of that dreadful stuff, Sanatogen.


Unusual Wine Experience

Drinking a Spanish red wine with Punjabi food. Astonishingly, the pairing was truly outstanding. My friend's choice was very inspired.


Current Fav Wine

I'm trying to taste as many sparklings and rosés as I can before some/most disappear. There's so many, and so many good ones. You could spend months trying different varietals made up in so many different ways.





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