High 5 Liquor

(303)465-1301 5095 West 120th Avenue
Broomfield, CO 80020-5606
United States View map

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High 5 Liquor on Snooth

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  • UPDATED! The reveal has begun.Open your packageShare your gift with the CommunityTake a guess at who sent it to you Players:Lingprof - 2010 Rockpile Ridge CabernetNapagirl68 - 2012 Failla Sonoma Coast Pinot Noir JonDerry - 2001 Miguel Merino Rioja Reserva and 2005 Infinito Malbec Foxall - 2010 Ogier Saint-Joseph Outthere - 2011 Holdredge Pinot N... Read More

    Forum post in the topic Secret Santa 2013 for wine....


  • In a previous posting, I had shared some of the white Rhone-styled wines Australia produces. In this first of 2/3 posts, I'll share my thoughts on the red wines. First up are the wines from New South Wales and South Australia. Basically, Hunter Valley and the Canberra District for NSW, and McLaren Vale, Barossa and Eden Valleys for SA. There was... Read More

    Forum post in the topic Australia' take on red Rhones


  • Scotchman's Hill Cabernet Sauvignon 2009

    Snoothrank:

    RRP$30. Fruit for this wine was sourced from Bannockburn, situated further inland away from the cold Antarctic winds. Matured in new 4 year olf Nevers French oak barriques for 16 months. A lovely dense fragrance of blackcurrants, red berries, sweet baking spice and cedar. A full-bodied wine, high acidity with maturing supple tannins. 14.5% alc.... Read More

    Wine review by Terence Pang


  • Being one of the largest privately owned winery, Scotchman’s Hill is one of the best wine producers of the Bellarine Peninsula, just 30 mins out of Geelong (about 90 mins from Melbourne). It produces quality, cool climate wine but not just with fruit grown off their 250 hectares of largely fertile volcanic soils of black clay with basalt. Their ... Read More

    Forum post in the topic Australia's Bellarine...


  • Hi Guys:In my ongoing saga of trying to learn how to cook, I'm planning on giving lobster thermidor a whirl soon. I'd like to pair it with 2-3 wines, mostly as a pairing experiment to see which works best. Any ideas? I was thinking I could potentially combine the dinner with the vintage VS NV champagne combo I've been meaning to do...other ideas... Read More

    Forum post in the topic Ideas for a tasting/dinner...


  • I am a new wine lover. A year or two ago I was having troubles staying away from 'the sauce'.  It wasn't alcoholism, per se, but it was getting to the point where I was spending much of my money and getting very little done. So, being that I am working in a fine dining restaurant, Carnevor Steakhouse in Milwaukee, WI, I decided to begin studying... Read More

    Forum post in the topic Wine tasting a way to curb...


  • . . . and, boy, are my arms tired.I don't know when I first heard the term "Super Tuscan."  I'm guessing that it was 10-12 years ago.  I really did not know what it meant--me being very focussed on my California world.I did, of course, learn that a Super Tuscan was a wine that was made from grapes that were outside the Tuscany tradition--specifi... Read More

    Forum post in the topic I Just Flew in from Super...


  • I was going to put this in the Whatcha Drinking Tonight thread. But since there was some Syrah talk going on I thought I'd start a new thread on Cool Climate Syrah.Tonight I'm visiting a wine I haven't had in since May and wanted to see how it is progressing. It comes from high up atop the Yorkville Highlands in the Anderson Valley  which is in ... Read More

    Forum post in the topic Focusing on Cool Climate Syrah


  •  I'm rather new to wine. I've only had de-alcoholized red wines from Ariel and I've had some red and white wines with some relatives who really know their wine. I remember enjoying it very much. But recently I've gotten into wine on my own. I recently picked up some Yellow Tail Shiraz from a nearby Total Wine store. Specifically, I picked up a f... Read More

    Forum post in the topic Has anyone tried the...


  • Ingredients serves 6 300gms (10.5 ounces) figlettes Good quality cheese (suggest Brie or similar) Syrup 1 cup of sugar 1 cup of water 1 sprig of rosemary 1 orange peel 3 tablespoons of liqueur Muscat or port Method Bring water and sugar to the boil in a heavy based saucepan over a high heat. Stir until sugar has dissolved. Stop stirring once the... Read More

    From the article Jacob's Creek Poached Figlettes served with Brie


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