Lee Hoff

9.1

Pros epicurean — 2 years ago

Liz O'Neal

9.0

Omg yes. Hannah picked it up from Epicurean Trader on Union St. -- spicy on the front, tobacco and juicy fruit on the mid palette — 7 years ago

with Hannah

Alexey Trankov

9.0

2015, tanines are well balanced, complex bucket of aromatics, long aftertaste, fresh opening . Perfect with plate of hiromery, pears and feta. — 9 years ago

Gordon Smouther

9.2

Best sparkling wine at 2015 Epicurean Pallete - Grounds for Sculpture. — 9 years ago

with Linda

Kristin Elliott

9.3

Smooth light red blend, flavorful — 6 years ago

Kent Lyons

9.3

Very interesting wine. The viognier adds an interesting twist. — 8 years ago

with Chris

Robert J Le Grange

9.1

Balanced cab-sav based bourdeux blend. Smooth — 8 years ago

Gordon Smouther

9.3

Best Chardonnay at Epicurean Pallete - Grounds for Sculpture 2015, Hamilton, NJ. Very close to Napa chard. Buttery and smooth. Long finish. — 9 years ago

with Linda

Ryan Vento

9.2

I was able to have a good conversation with Justin (one of the wine guys) at Central Market as he poured me the rest of the Silver Oak, and he was gracious enough to open up the floor for recommendations on what their next higher-end wine should be to serve BTG at cost. In the meantime, however, he opened up this bad boy and man...what a treat. The winemakers for Nice are (from what I’ve heard and read) some pretty solid dudes and it was neat to see that they’re headquartered right here in Houston. Below is an excerpt taken directly from their site as a means of education to satisfy all of the wine nerds out there (myself included):

“Winemaker and Foodie superduo Ryan Levy and Ian Eastveld of Nice Winery are Certified Sommeliers, wine educators, and Le Cordon Bleu trained chefs. Their hand crafted, boutique wines are poured in top restaurants and have won gold medals in internationally recognized wine competitions. Ryan and Ian have built their epicurean pedigree while studying in Paris, France, directing culinary education for Viking, teaching cuisine to thousands of students at Central Market, and operating their restaurant and catering companies, Republic and Nuance. They make their wines from estate vineyards in Texas, Argentina, and California.” — 6 years ago

with Krystal

Paul Getley

9.0

Tried the Sauvignon Blanc at Red Hill Epicurean
— 9 years ago