Emma Forster

9.1

I once heard that the perfect amount of time to wait to drink a Pinot Noir is seven years. This wine is really perfect right now so I’ll send a couple of kudos to that school of thought. I feel like we’re drinking this at exactly the right moment; you can still taste the full impact of bright red fruits but an undercurrent of black currants washes beautifully over the palate and pairs well with a grilled steak. — 6 years ago

Emma Forster

9.3

I’m taking a macro econ class and when I see the pi symbol all I think about is inflation. Inflation happens when there is a general increase in prices and a fall in the purchasing value of money. I’d really like to make a connection with depreciation and this natural Merlot from Italy but truth be told this funky jammy natty beauty is commensurate with her value, and I don’t really understand econ well enough to say anything else about that. — 7 years ago

Emma Forster

7.9

Perhaps my first foray into Marianne-Rousanne? A decent one, although I have a feeling the beautiful stone fruit marmalade, buttered brioche, and lightly honeyed pears of this bouquet would taste better under less acidic conditions. A little sour, but lots of potential. — 7 years ago

Emma Forster

9.3

It’s a Bordeaux blend but you cannot get wetter than how wet we got. — 7 years ago

Emma Forster

10

Devin:

I’d say
Raw pear with a little bit of grape and uh
A little bit of cinnamon on that raw pear
That’s mainly what I’m getting
Raw pear
Cinnamon
Don’t rain on my pear-ade
That’s what I’m getting
Like the skin of a pear
Like the skin of a brown pear
I would like to correct brown pear to young pear
It is a nice wine though very good — 7 years ago

Emma Forster

9.8

Crowdsourced Review: “It feels like it’s light” - Liz. “Wine. Eh nah it doesn’t taste like anything.” - Lauren. “I actually do get cherries. I don’t know if anyone else gets that.” - Kevin. “ *Josh failed to participate and thus is dead to me. — 7 years ago

Emma Forster

9.2

Elegant, fresh, picked straight off a lemon tree and squeezed and put in a pitcher and sold on a street corner in suburban heaven for .25 cents a mason jar full. This puckerupper is sassy AND punk... not yr average sylvaner. — 7 years ago

Emma Forster

9.8

It’s a Shiraz Cab blend and I think it’ll go well with steak. My mouth is full of buttered roll but *sips* it’s like super easy to drink. *sips* I find it to be relatively dry not too fruity. *sips* ok cool. — 7 years ago

Emma Forster

9.1

Earthy, oaky, notions of damp soil and mossy bark... what better wine to drink the first cold week of autumn? This wine is medium in color and body, but superlative in the sweet harmonies it whistles in your mouth as you trade off between sips and bites of humboldt fog. That whistle can feel a bit shrill, but all in all the structure is solid and the dark red fruit core is splendid. — 7 years ago

Emma Forster

9.1

I may never know what the difference is between Zinfandel and Cinsault but this wine is an excellent way to spend a night in after the longest day of your life. Delicious served slightly chilled and with a side of cereal. — 7 years ago