Well, here’s why this blog is just as reliable as your favorite wine shop or restaurant. I am that guy behind the counter, and I’m also the guy making recommendations in restaurants. Since the inception of AdamsWineGuide, I have had multiple Sommelier positions in both restaurant and retail settings.

I don’t just make recommendations to my readers based upon the last great bottle I drank. I base my suggestions on what I like, but more importantly what most customers like as well. And what sells. My recommendations always factor in price, quality and availability.

So you can feel safe here. I only have your best interest in mind. This is why I have added the “Facebook Recommend” option to my site. On every page and post, you have the option to recommend the page/post to your Facebook friends. And you can also see how many others have recommended things to their friends. So let the people speak, you can think of the Facebook recommendations (and comments) as a “vote” for approving the page or post. Or liking my wine review/recommendation.

If I do recommend something you don’t approve of, please let me know by commenting. It’s the only way I can get to know my readers better

You can find the original “wine blogger trust” story here.

The grapes are from Southern Australia; 90% Langhorn Creek and 10% Limestone Coast.  This tasty blend is full bodied, showing smoky notes of strawberry, blueberry and spice.  The Stickleback red will pair nicely with roasted or grilled meats and heavier sauces.  Just stay away from spicy foods with this wine.  The ’08 gets a solid 87 points in my book.  You should be able to find it in your local wine shop for under $15.

The 2006 MollyDooker “GooseBumps” sparkling Shiraz is one unique wine!  It’s a full blown Shiraz, done MollyDooker style (15% abv).  This robust, jammy fruit bomb is then treated to the “charmat method.”  Basically the wine does its secondary fermentation in large pressurized tanks.  The wine is then bottled under pressure, to preserve the carbonation.  This process is much cheaper than the more traditional Champagne method, where the wine goes through secondary fermentation in the bottle, producing finely integrated natural carbonation.

This wine should be served ice cold, as other sparkling wine would.  And pair it with heavier fare than you would pair with traditional sparklers.

The breakdown– this wine exudes aromas of dark chocolate, raisins, strawberry, blueberry and violet.  And the fruit on the palate matches the aromas well, exploding with effervescence.  Just keep in mind that this wine will do some damage at 15% abv, compared to most sparkling wines that weigh in around 12% alcohol.

In 1983, the vineyards gave birth to the first vintage of Dominus. Christian has since been running things at the estate, and purchased the estate outright in 1995.

Twenty years later, Moueix released his 20th vintage, the bottling of 2003.  Initially it smelled like a true bordeaux.  But it morphed into a beautiful, classically styled Napa Meritage.  Simply magical.

Initially, it showed tart Bing cherry, with cassis undertones and a dusty graphite on the nose.  After an hour, the nose changed to a beautiful stewed plum.  The cassis turned jammy, and it developed the most incredible dark violet floral aroma.  The slight lead pencil and cedar notes still remain in the background.

This is a classic.  And it shows that exceptional winemaking skills can overcome a less-than-average vintage.  This gets 90 points on my scale.  Moueix did well with this vintage.  I wouldn’t want to age this wine much longer, but that’s just my style.

This full bodied wine sees 18 months in oak.  Aromas of dark fruits, vanilla and cocoa, tobacco and truffle lead into the flavors of blueberry, currant and stewed bing cherries.  It finishes with a refreshing acidity and spice that goes on and on.  There’s also a minerality on the finish that adds a nice complexity.  I would rate this wine 90 points on my scale, and would highly recommend it at it’s $20 price tag.

I would recommend pairing this wine with grilled or stewed meets.  Also pair with stronger cheeses such as Camembert or Teleggio.

My initial presumptions of this wine were quite wrong.  Coming from South Australia, and with an alcohol content of 14.5%, I assumed this was going to be another flabby New World fruit bomb.  I was pleasantly surprised upon first taste.  Don’t get me wrong, there’s plenty of fruit in this blend of Shiraz, Grenache and Tempranillo.  But it had wonderful structure and spice to make this wine surprisingly balanced.  You definitely get some heat from the alcohol, but other than that this was a well made wine.  The Shiraz brings some nice blueberry and dark fruit notes.  The Grenache ads a nice smokey, savory complexity.  The Tempranillo spices things up with crushed white and black peppercorns, and a slight touch of tar.

I would give this wine a rating of 86 points.  You can find it for about $20 in a retail shop.

If you want to indulge yourself even more, spring for the next level up, the Bodegas Alto Moncayo “Alto Moncayo”, or their top bottling “Aquilon.” The Aquilon carries a hefty price tag of approximately $130, but worth every penny if you are a collector. This big boy can lay down for decades.  The 2005 vintage was slightly better, but most of the top wine critics rated the 2006 90+ points.

I had been saving it, and saving it for a special occasion.  And truthfully, I purchased it already past it’s prime.  So I finally took the plunge tonight and popped the cork.

I am usually not sentimental about keeping wine past it’s time…  if you over-age your wine, you have defeated it’s purpose.  It looses all of the beautiful characteristics that it once had.  But this was the oldest wine in my cellar, and it was time to pop this cork.

This wine was fun.  The cork held up nicely, usually you can only count on a cork to last for 20 years or so (if it’s a top quality cork).

I immediately got mushroom, “garrigue,” stewed plums, and pencil lead on the nose.  Just as I would expect from an older Bordeaux.

The palate was a bit thin, with notes of cranberry, leather and a slight minerality.  And it had a faint tannic touch that has held from years ago.  But it’s always a pleasure to drink a wine older than my own age.  I’m glad I didn’t wait another day.  I’d rate the wine 83 points in its current state.  Had I drank it a bit younger, the rating would probably have been slightly higher.

It’s always an honor to pop a cork like this.  Wines this old still have lead capsules, and other markings no longer used today.  Just ads to the beautiful mystery that is wine.  And makes me think of a time much, much simpler.