Dom Pérignon 2008: From The Monk’s Earliest Beginnings To The Most Glorious Champagne Vintage

2008 is a truly brilliant champagne vintage that will age for many years, and the Dom Pérignon is one of the very best of them all, if not the star. And it is also perhaps the greatest young Dom Pérignon we have seen. Ken Gargett rates it 98/100 with potential to go even higher.

Barale Fratelli Barolo Chinato: Difficult To Find, But Well Worth The Search

Barolo Chinato is basically a spiced wine made from a base of Barolo. But it is so much more than a usual spiced wine (and in no way to be compared with the sangria or mulled wine that Ken Gargett calls “abominations”). Find out exactly what Ken thinks is so special about Barale Fratelli’s Barolo Chinato right here.

Domaine Dujac and vineyards in Burgundy (photo courtesy www.finewinesinternational.com)

Domaine Dujac: Red-Hot Burgundy Wines (With Tasting Notes)

Burgundy’s Dujac boasts holdings in seven Grand Crus plus Premier Cru holdings in Vosne-Romanée, making it, by any standards, one of the more impressive winemakers in the region. Ken Gargett shares details on the unusual domaine as well as tasting notes right here.

Taittinger Comtes de Champagne 2007: 96/100 Now And Set To Improve Over The Next 20 Years

The 2007 Taittinger Comtes de Champagne is a scintillating champagne, fresh, balanced, crisp, and with great length. It really should be put away for the best part of a decade and then drunk over the next 15 to 20 years when it will start to reveal a much richer, more complex profile. Ken Gargett rates it a 96 now, with the promise of better to come. Find out why right here.

Bollinger 2008 La Grande Année Champagne: Still Young, But Already A Classic

Winemakers across the Champagne region are still in raptures over the 2008s; the 2008 Dom Pérignon, for example, has been declared the greatest Dom ever made. And how does the Bollinger 2008 La Grande Année stack up for Ken Gargett? Find out here.

‘Agave’ (Get It?) My Heart To Tequila: A Brief History And Tasting Notes By A Very Recent Convert

Ken Gargett has been reliably informed that there are tequilas now considered quality spirits, designated for sipping – he admits that he swallowed this obvious falsehood on an occasion many years ago, but in the interests of research once again he sallied forth. Sharing the results of his investigations here, he dips into two high-end tequilas: Fortaleza and Calle 23. Olé!

Michter’s Kentucky Bourbon (Plus The Difference Between Whiskey, Whisky, And Bourbon)

Michter’s aim is to make small-batch or single-barrel products so the distillery has restricted itself to a maximum of 20 barrels for any of its small-batch products. And, as Ken Gargett reports, the Kentucky-based company is making superb bourbon.

Sullivans Cove Makes The Self-Professed World’s Best Single-Malt Whisky, But Does It Measure Up?

Ken Gargett reports that while the Sullivans Cove distillery in Hobart, Tasmania could hardly be further from Scotland, in double-quick time it has established a record that most distilleries around the globe would envy, including more medals, awards, trophies, and golds than Michael Phelps and Usain Bolt at their peaks. Does the concept of Australian whisky sound like an oxymoron to you? Read this and you might change your mind.

New Zealand’s Craggy Range Winery And The Revelatory Le Sol Syrah: Tasting Notes Inside

Ken Gargett believes that the Craggy Range’s Le Sol is one of those wines that will age with grace for many years, but that it is simply so full of joy and so delicious as it is now that a lot of bottles will die young. And here is why.

Clos De Tart And Clos Des Lambrays: The Glory Of A Great Burgundy Is The Pinnacle Of Wine

Clos de Tart and Clos des Lambrays are two very fine Burgundy wines, both from Morey-Saint-Denis in France, but Ken Gargett doubts that their reputations have ever been higher. Back in the 1970s and 1980s, they were not exciting too many wine lovers. That’s not so now. For Ken they are what good Burgundy is all about: ethereal, elegant, balanced, subtle, and full of flavor and finesse.