Savory aromas of hickory and slow-cooked meat are highly suggestive of southern barbecue. This feels blocky and tannic, with resiny notes to the palate. Clove, woodsmoke, BBQ sauce and other savory flavors are barrel driven, while the finish registers as dense, roasted and a bit hot.
United Cellars, Inc
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Spanish and South American Editor
Reviews wines from Argentina, Chile and Spain.
Michael Schachner is a New York-based journalist specializing in wine, food and travel. His articles appear regularly in Wine Enthusiast,
where he is a longstanding contributing editor responsible for South America and Spain. Schachner reviews more than 2,000 wines annually for WE
and regularly travels to Chile, Argentina and Spain to keep abreast of the constantly changing global wine map.