Characteristics: The fruitiest of 3 prosecco’s that Adami imports, it is the perfect choice to start any party with. The delicately sweet flavors of honeydew melon and starburst are accompanied by lingering crisp acidity. Fresh, delicious and fun.
-Wine Tasting Notes by CM, February 2011

"In the ancient local dialect, garbèl, when referring to wine, means dry and crisp, pleasantly tart. Our Garbèl is a highly esteemed sparkling wine produced from vineyards in the Colli Trevigiani that yield grapes which long experience has destined exclusively for outstanding wines. The area, which includes the Conegliano-Valdobbiadene zone, lies close to the high mountains; it enjoys warm but not humid summers, and the significant diurnal temperature differences are very favourable during the grape ripening period. The nose releases crisp-edged, complex notes of fruit, and the palate is full-flavoured, with a crisp acidity. Garbèl is a wonderfully versatile sparkler: its 13 grams of residual sugar place it between the Brut and Extra Dry styles and suit it admirably for wine bars and for enjoying apart from a meal. Serve at 44-46°F."
- notes from the Adami winery

Characteristics: Great froth in the glass, expressive look. Aromas of minerals, smoke, white peach, and lime zest. All aromas are intertwined - nothing standing out particularly but all adding to the sum. Flash finish with dry edges, showing it's lower level of RS (residual sugar). Delicious!
- Wine Tasting Note by JK, February 2011

"Presentation: Straw yellow. Creamy mousse and delicate, long-lasting bead.
Nose: Rich, with excellent fruit, releasing scents of yellow apple and peach, with notes of
wisteria and acacia blossom. Wonderful balance and elegance complement a pleasurably crisp
spiciness.
Palate: Delicious vein of acidity, displaying crisp, savoury mouthfeel. Generous, lingering
flavours nicely mirror the nose and achieve perfect balance.
Chill to 44-46° F before serving. An ice bucket is the perfect presentation."
-Notes from the Adami winery

Characteristics: Creamy leesy lemon curd and lemon drop envelop an apple and apple blossom fragrance that carries over to a pronounced palate whose flavors reflect the fragrance in a bracing structure and a wondrous sudsy texture. Delicious Prosecco like no other I have tried.
Wine review by Nicholas Livingston, February 2013

"Admirably rich nose, intense, and harmonious. Lovely, crisp spiciness with hints of apple
and peach, plus wisteria and acacia blossom.
Rich on the palate with a forward fruitiness, and a supple, velvety mouthfeel. Admirable fullness and length, closely mirroring the nose. A wine of great balance and elegance."
Tasting note from the winery

Characteristics: On the same hill as Sassicaia just below, this red is a stunning value –STUNNING! Spicy and woodsy brambly fruit tug on the palate in a nervy tension of juicy acids and fine knit tannins. Big without over extraction, expansive without any doughnut holes, this is a complete Super Tuscan for a song considering its premier quality.
Wine review by Nicholas Livingston, March 2013

Characteristics: Clearly led by their motto “Fierce adherence to tradition, skillful adaptation to change” the Akita Brewing Company is located in northwestern Honshu and makes this exceptional sake in the Sannai Toji style whose rule is subtlety. Light and dry, this is elegance incarnate with a mild balsam aroma that lends a whole new dimension to the floral fragrance. Mild starchy texture on the palate, this sake is nimble and gentle with a sophisticated yet soft spoken finish.
Sake review by Nicholas Livingston, February 2013

Characteristics: SPECIES OF VINE: Nebbiolo, Michet and Lampia varieties.
VINEYARD: “Romirasco” vineyard, in Bussia (Monforte d'Alba)
HARVEST: manual, with grapes selection in the vineyard.
TIME OF HARVEST: mid-October.
VINIFICATION: red, with skin soaking inside stainless steel vats.
VINIFICATION TIME: the must stays on contact with the skins for 15 days: during this time the alcoholic VINIFICATION usually gets fully complete, and the wine is then drawn off.
VINIFICATION TEMPERATURES: changeable, with highest peaks of 32 degrees centigrades.
CELLAR REFINING: the new wine remains inside stainless steel vats for 3 to 5 months, and it is periodically transferred before being put into big Slavonian oak barrels, where it is left ageing for 28 to 30 months; then, it will be bottled.
NOTES: the vineyard “Romirasco” is about 50-55 years old and its vines are replanted from time to time. The main variety of Nebbiolo is Lampia and its rootstock is Rupestris du Lot.
-notes from the winery

Characteristics: Estate grown and bottled, fragrant watermelon rind and tiny wild strawberries –those sweet scented variety that smell of Summer. These fruits combine on the palate with a juicy acidity, a chalky mineral texture, and a minty lift to the finish.
Wine review by Nicholas Livingston, April 2013

Characteristics: A deeply colored off-dry rosé (noir means black) which fits perfectly between a white and red wine. Light and flavorful, bursting with cherry fruit, the grapes are Foch and deChaunac, two red grapes pulled off their skins quickly at harvest to minimize both the color and intensity. Delightful on its own, or match it with equally light and lovely foods. Serve chilled.

Characteristics: The Seyval Blanc is Alexis Bailly Vineyard's premium white wine. Named for the French Horticulturist who developed the variety during WWI, the Seyval came to the United States in the 1960's when pioneers, like David Bailly, were looking for wine grapes that could be grown outside of the norms of Califonia. With its balance of clean bright fruit and a dry crisp finish, the Seyval is a wine that is both elegant and appealing.

Characteristics: Perhaps it should not come as a surprise seeing as this dry red comes to us from the Symington family –whose name is synonymous with Ports but it comes as a happy surprise that this wine resembles every bright charm of Port without any of the sweet dried fruit reserved to that fortified category. This is heady and fragrant sure but with freshly crushed boysenberries and sliced plums. With a palate the texture of velvet and seasoned with baking spices, this is just short of brooding. Instead we find a gentle giant whose charms are the contrast betwixt strength and restraint, and ones angst over what they might expect from this brawny sort vanishes before the beaming smile they encounter instead. This sustainable red is made from the Portuguese varieties Touriga Franca, Tinta Roriz and Tinta Barroca.
Wine review by Nicholas Livingston, April 2013