Steven Schmitt

9.0

Steven had this a year ago

Steven Schmitt

8.5

Steven had this 4 years ago

Steven Schmitt

9.4

Plush, sappy and smooth! Perfect with grilled steak. — 4 years ago

Steven Schmitt

9.1

Silky with hints of orange, cranberry & rose. Great with pasta and red sauce! — 4 years ago

Steven Schmitt

9.4

Red currant, black and red cherry, plum skin, loose tea, black pepper, red and purple flowers, wet stones, and a faint hint of smoke. Love it! — 3 years ago

Steven Schmitt

8.9

Deep red ruby color with a wonderful taste of blackberries and black pepper. Earthy but tangy; fruity and floral. Overall delicious! — 4 years ago

Steven Schmitt

9.0

Peppery goodness! — 4 years ago

Steven Schmitt

9.3

There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 4 years ago

Steven Schmitt

9.5

Deep cherry color. Scents of strawberries and rose petals. Very soft and smooth! Pizza or pasta pairing. — 4 years ago

Steven Schmitt

8.7

Steven had this 4 years ago