For some reason I’m never drawn to Valpolicella these days – or ever, really – but I hear its name pop up more than I’d expect. I can see it becoming a trendy wine in Vancouver (if not already), it being a middling restaurant-friendly red with a spiffy name and style versatility.

It’s been a while since I’ve had actively had one. More than two years ago. (Ew.)

Black cherry and cola are the main stars here, and there’s a subtle dried herby undergrowth on the nose. Sage, I think. I learned well about herbs that one time I bought a bunch of them to bake chicken, and there was that one golden moment where I’m sure I made the ghosts in the house laugh when I accidentally snorted dried marjoram.… read more