Jody Scharf

9.7

biting. for the individual that likes strong acidy licorice tones. — 23 days ago

David Shaw

8.9

New vintage of a benchmark Semillon, 82/18 blend with Sauvignon Blanc. Pale yellow, excellent clarity. Some grass and funk notes in nose on initial pour. Pear and peach flavors, rounded mouthfeel, viscous body, slightly hot finish. Orchard and stone fruit aftertaste with very slight skin astringency. Let it open a bit… Not a wine for sipping, more a heavy duty food wine for a veggie, dairy-intensive or fat-rich meal. Gratin or forno dishes for autumn or winter come to mind. Root veggies too. — 4 years ago

Rania P

9.3

Wow, this is so similar to a Dal Forno Amarone with rich dark berries. Good finish, very impressed. — 6 years ago

with Viviane

Andrew Schirmer

8.9

Found a great Italian pizza al forno joint near the harbor in Formentera. Hit the spot with anchovy pizza—crisp and fragrant. — 7 years ago

with Alsu

Heather McDonald

9.3

Really good! Tasted like a full bodied cab but has Italian dryness and varietal taste still. Had at Al Forno with Jennifer and Joel. — 9 years ago

Vicente Piedrahita

9.3

Had side by side with dal forno amarone, this was much lighter and fruitier. Very good. — 9 years ago

Katy Wallace

9.5

Had at Al Forno in Providence on 3/25/17. Great! Easy drinking, medium bodied — 10 years ago

Miguel Rodriguez

9.0

Altamura Trattoria E Forno — 22 days ago

Rob van Kalmthout

8.9

Zesty lemon flavours, nice ‘italian’ bitters, paired with Rombone al Forno. — a year ago

Marcio Morelli

9.5

Croissant saindo do forno. Não um. A boulangerie inteira. — 5 years ago

with Otavio and Evandro

Mariana

8.9

Equilibrado, frutas vermelhas e negras, retrogosto leve de Carvalho; ótimo custo/benefício.
Harmonizou com entrecot no forno. — 6 years ago

Pietro Amirkhanian

9.5

This is a special wine to be enjoyed with soft creamy cheeses. The 2004 is it’s best expression. Loved it. — 8 years ago

Isaac Pirolo

9.1

Single-handedly responsible for the creation of Sonoma's Bennett Valley AVA, Matanzas Creek Winery has been championing the appellation since 1977. Winemaker Marcia Torres Forno, originally from Chile, moved to Napa Valley and cut her teeth at Cardinale as an enologist and later Kendall-Jackson as an assistant winemaker, before landing at Matanzas Creek in 2010. Their 2015 Sonoma County Chardonnay is full-frontal malo. Popcorn butter, roasted hazelnut, poached pear, with a side of grilled tropical fruit salad of guava, mango, and papaya. — 9 years ago

Erika

9.4

Paired this wine with classic italian "pasta al forno". Cherry notes are predominant. — 9 years ago

Palmer Emmitt

Owner/Winemaker Judge Palmer

9.2

At twelve years old, this is holding up remarkably well, though there’s nothing delicate about it. It’s a huge, unapologetically ripe wine, overflowing with black cherry, blackberry compote, fig and dark plum, layered with cocoa, tobacco and savory spice. The sheer volume of fruit is almost overwhelming, yet the wine never feels tired or heavy. A firm spine of acidity runs straight through the middle, keeping everything fresh and surprisingly alive. Still massive, still intense, but now showing a hint of tertiary fun as well. — 2 months ago

Adam Kincaid

9.1

This is a wine of intense subtlety. Deep golden color and tight, but medium acidity. The notes are complex and many, but they are not obvious. Starts with strong saline and brine. Then moves to mineral and stone, with underlying green apple, slight zest, and some minimal tropical notes. It packs a punch and requires a long time on the palate to fully open up and appreciate.

Jill says it tastes like lake water, but I disagree. — 5 years ago

with Jillian

Stuart Pollack

9.3

Perhaps no Valpolicella Superiore deserves more than 9, but this is the best in this style that I have had. (I am not counting Dal Forno Romano or Quintarelli, which are really baby Amarones.) I drank this chilled with penne alla vodka, and it paired perfectly. This wine is light and fruity, but also has a rich cranberry flavor. A nice value for $30. — 6 years ago

Dean Butler

9.2

Wonderful Merlot.Made all the better since we hadn’t had a Merlot in a while.Cherrys,moderate tannins ,and some tobacco come together nicely.Paired very nicely with Pasta Al Forno at Zinicola.We both loved it! — 8 years ago

Jennifer

10

Enjoyed on the patio at Forno before a show. Nice well balanced red. Lots of plump red fruit. Velvety smooth. Such a delightful, easy drinking wine. Perfect for fall and winter. — 9 years ago

C.C. Fridlin

9.0

Very nice super Tuscan blend of merlot and Sangiovese. Nice and smooth, no harsh tanins. Enjoying with dinner at Antico Forno in the Boston North End. — 9 years ago