Instagram story viewer> @winebod4ever> Tagged

Marc Justin

@winebod4ever

981

followers

2249

following

🍾Vino Votary🍾
🇫🇷Fla. Francophile 🇫🇷
🤘Bon Vivant🤘 Stemware Snob🍷
🫵 Promoting Killer Wines, Gastronomy & Music💥
♥️ Pop of 2 awesome kids ♥️

POSTS STORIES REELS TAGGED

I need water. So many bubbles, so little time. #champagne #bubbles

7

2

A great night @theravenouspig Everything was perfect.

17

0

Last night I attended a spectacular #Burgundy tasting organized by @brian_spelled_the_right_way and held at the Delray Beach edition of The Wine Room. Brian and @simbergbruce worked to put the list of wines together, with the tasting team drawn from regulars at both the Winter Park and Delray Beach Wine Rooms. The chef did a masterful job with the dishes that accompanied the wine. Great #wine and new friends. Awesome.

20

0

•
Casa Ermelinda Freitas Alicante Bouschet Reserva 2019 • Though associated with Portugal’s Alentejo region, Alicante Bouschet is international. Bred in the 1860s by French grower Henri Bouschet, from Grenache and Petit Bouschet, it was popular in France after phylloxera due to its high yields. Today, the major producer of Alicante Bouschet is Spain, where it is known as Garnacha Tintorera. The two Bouschet grapes share a rare quality, they are teinturier varieties - meaning their pulp and juice, as well as their skins hold colour. Alicante Bouschet is an exceptional blending partner. Thick skins carry even more pigment and make transportation simpler - during USA Prohibition, Alicante Bouschet grapes were shipped east from California to folks making wine for personal use which was still legal. France still produces, though in lower quantities, as does Chile and Australia. • Fernando Pó - Setúbal - Portugal 100% Alicante Bouschet Fermentation - Stainless Steel Maturation - 12 months - Half barrels - French & American oak Decanted for 60 minutes • Black, blue and purple fruit erupt from this deep ruby red wine - violets perfume it, cherry adds a pop of red and toasted oak adds levels of complexity. Medium (+) intensity on the nose, it delivers fresh black berries, cherries and currants; the sunny terroir is felt through Cassis, Crème de Mûre and a touch of prune. Keeping it all fresh is medium (+) acidity. Structure is robust, with plenty of integrated, fine tannins framing the primaries and subtle, oak-derived chocolate, charred wood, vanilla and cinnamon notes. The alcohol is high and blends in seamlessly, adding to the full bodied feel. Earth, forest floor, game and a meaty vibe come from bottle-age - there are more years to come when flavour intensity is still a healthy medium (+), the finish matches this. • Overall a rich and intense wine, dense in fruit while lifted by welcome acidity and enriched with proportionate depth. • Purchased from Majestic Wine. • @ErmelindaWines @MajesticWine • #instawine #wineoftheday #winelover #winestagram #winetasting

184

68

205

73

TBT. A few days ago I posted the wines I drunk during my pursuit of Andrew McNamara MS Wines of the Decade. I missed one. The 1988 Pol Roger was consumed during a Champagne Day celebration and got overlooked in my review. Here it is along with my confederates. #wine #champagne #winequest #winesofthedecade.

18

6

In 2010 I set out on a quest to taste the wines that Andrew McNamara MS had labeled as his wines of the decade. As Andy related to me, these wines were in no order of preference and basically represented the “best” wines that he had tasted over the prior decade and were reflective of a number of factors to include where they were drunk, who they were drunk with, etc.I reproduce the wines here along with the persons i tasted them with. The detailed tasting notes can be found in my blog. ‘twas a lot of fun. Please note that these were the wines that I tasted from a more extensive list. #wine

10

1

Burgund(a)y on the Avenue. #sundaybrunch

4

1

Burgund(a)y on the avenue. Don’t mind the guy sleeping in the background. He woke up shortly after. #wine

18

3

Brunching at #Chapman’s

10

1

Brunch now served @osteria_ester today with some burg and bubbles. The wine did not disappoint. Especially the 1989 Leroy Corton Charlamagne. What a treat. Also, a NJ style breakfast sandwich! #burgunday #osteriaester #orlando #burgundy #cortoncharlamagne @champagne_billecart_salmon @domaine_leroy @domainedemontille

14

0

Osteria Ester, an Italian-American concept from the Good Salt Group, is a recent addition to the Orlando food scene. The restaurant, housed in Thornton Park at the home of the now-defunct Hue (one of the early Orlando star restaurants), serves “Italian dishes” family-style.

Brian had attended one of the soft opening events and arranged for three of us to join him in a return trip. I parked the car above the restaurant and took the elevator down to the ground floor. I took a left coming off the elevator and then a right once i hit the street. After a short walk, I saw the outside seating that had been Hue’s hallmark. Major reminiscence vibes. It was very cold last night so we moved our outside reservation indoors.

The restaurant was relatively empty at 6:00 pm so we had the staff’s full attention. And they were wonderful. They were very attentive as Brian gave them lessons on how to properly handle a Durand.

I showed up a little late so the guys had already ate their appetizers and almost killed a bottle of champagne. This was in addition to Sean’s traditional pre-dinner Negroni. They did save some of both for me, however.

We ordered all the main dishes simultaneously and Brian opened all of the wines. They were all Barolos plus an aged Biondi Sandi that I had brought. Unfortunately the Biondi Sandi was oxidized so i had to pull a backup bottle. And it was a Barolo.

The dishes came and I was sated just based on the volume. The gnocchi was great but the beef tortellini was even better. I passed on the lasagna; it looked too filling. The Bisteca Florentine was otherworldly. Done medium rare with a decidedly salty outside, it was melt-in-your-mouth good. I was partial to the strip side while the other guys shoveled down the filet.

Outside of the Biondi bomb, the wines showed very well. The Monprivato was surprisingly still beholden to its tannins in the early part of the meal but relaxed beautifully with exposure.

I will revisit this restaurant and can’t wait to sit outside; as i have long been accustomed.

17

0