With its powerful aromas of toast and caramel, lush but indistinct black fruit flavors and soft, ripe tannins framed by oak, this could be the poster child for the “international” style. It may not be the most individual or distinctive wine, but our panel enjoyed it for its sheer lusciousness and pure hedonism.
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Sarah E. Daniels
Daniels is the former Dining Editor at Hudson Valley magazine who has also written and edited for web-based publications such as Food52 and The Kitchn, and has assisted in food styling and recipe testing for an assortment of cookbooks. Prior to her career in culinary-related media, Daniels spent years as a pastry chef at venues throughout upstate New York and completed the Longhouse Food Scholars program. She has a soft spot for quiche and hiking trails with footbridges, and would be hard-pressed to turn down a glass of Sauvignon Blanc.