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What Wine Are You Drinking Today?


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48 replies to this topic

#31 KD1191

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Posted 29 May 2014 - 02:13 PM

2008 Zinck Riesling, which has come to us from the unnervingly charming village of Eguisheim in Alsace, France. Run a Google image search if you doubt me. In person, it's so quaint it hurts.

 

I'm told '08 was an exceptional year for Alsatian Rieslings, and this one did not disappoint. The acidity was intense, which may be one of the reasons this is still drinking so well past the maker's recommended maximum of 5 years in the cellar. The diesel/petrol nose that I find to be a hallmark of bone dry Rieslings of the area was quite prominent. This may be off-putting to some, but I loved filling the gas tank as a kid, before vapor recovery. There was plenty of lemon and lime zestiness on the palate. Very glad I have a few more bottles, and won't be in too terrible of a rush to drink them.

 

20140529_170013.jpg


Edited by KD1191, 29 May 2014 - 02:14 PM.

True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#32 nakji

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Posted 29 May 2014 - 06:43 PM

Did you have it on its own, or with food? I'm wondering what would pair well with a diesel/petrol vapour  :biggrin:. I enjoy Riesling, but Alsatian Riesling is usually priced out of my budget. 



#33 KD1191

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Posted 29 May 2014 - 08:03 PM

I enjoyed a couple glasses on its own, and then finished the bottle with an exceptionally spicy dry chicken curry. The diesel doesn't carry over to the flavor, thankfully, and either I become somewhat desensitized to it as I go along, or it lessens as the wine warms a bit.

 

I was shocked to find this on the shelf at $13 a bottle...bought the store out of their available stock.


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#34 KD1191

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Posted 07 June 2014 - 01:15 PM

Contemplated a mini-vertical or horizontal tasting of Littorai Chardonnays...recently acquired the 2000 & 2001 Charles Heintz as well as the 2004 Thieriot & Mays Canyon. Went with the vertical, as I think the '04s can probably hold on a bit longer, while the others aren't going to get any better.

 

The 2000 is a rich golden color. Aroma of toffee, passion fruit, honeydew melon. Medium fruit, medium-plus acidity. After 14 years the oak is basically fully integrated, and I can feel very little tannin. It's full bodied, with citrus on the entry, mostly lime zest, evolving into butterscotch/crème brûlée. A faint hint of toasted oak, and some salinity on the long finish.

 

The 2001 is slightly lighter gold, yellow around the edges. There is more of the ocean in the nose, along with cantaloupe, apple. Medium fruit, medium acidity. The oak is a bit more prevalent, but still quite restrained. Also full bodied, but not quite as rich. There is more minerality on the palate, as well as flavors of sweet decay, truffle, and a greater salinity, maybe even a touch of olive.

 

BpjOpABCcAAsnax.jpg


True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#35 Alex

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Posted 07 June 2014 - 02:38 PM

A 2004 Wyncroft Chardonnay, from Michigan (Lake Michigan Shore appellation, in the very southwest part of the state), accompanying chicken w/morels :wub:  and stir-fried Shanghai choi tips (with a bit of use-me-now Chinese cabbage).


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#36 Plantes Vertes

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Posted 07 June 2014 - 05:05 PM

Over the last few days I've been to some London Wine Week events. I tasted a new grape, the Greek Malagousia, which has been resurrected from near extinction over the last 30-40 years. The wine was the Kitma Gerovassiliou 2013 from an Epanomi vineyard; I enjoyed it. It's reminiscent of a Chardonnay in terms of concentration of fruit, with apple as the dominant element and some notes of elderflower and even dried exotic fruit or candied peel, without excessive sweetness. A refreshing golden wine with medium acid and an orchard aroma. 

 

I also attended a tasting of the Rothschild International Portfolio single-grape wines (I could not find any reference to these online from the company itself so am not sure that such a thing exists outside the material marketing the event...). I think it's fair to say that Rothschild did not bring out the big vintages for this free tasting - we tried a French Viognier, a Chilean Sauvignon Blanc, an Argentinian Malbec, a Pinot Noir, a Merlot, and a Cabernet Sauvignon. They were from 2008-13 and few were especially distinctive for me.  What was remarkable, however, was that the organisers poured us each six full glasses of wine rather than six normal tasting measures! Perhaps they were aware that their wines were somewhat ordinary and hoped to make us all forget...



#37 nakji

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Posted 07 June 2014 - 05:28 PM

The Greek wine sounds intriguing. With a lot of French wine in Shanghai suspect or at the very least, over-priced, I'm always interested in less famous wine producing regions.

 

Currently I'm on a Spanish kick. I opened a bottle of "Idola" Catalonian white last night. I have no other info about it, as the label is otherwise obscured by the Chinese label. It tastes chardonnay-ish to me, however, and is excellent on its own. I've also been getting a cava from Penedès, from Jané Ventura. At my price level, sparkling wines often tastes the same to me, but this is a real exception. It's quite dry, and has a distinct liquorice flavour, which I think makes it pair quite well with Chinese dishes.



#38 djyee100

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Posted 09 June 2014 - 05:27 PM

2012 Château Petit Roubié Picpoul de Pinet, a white wine that I ordered at a local restaurant, surprisingly good. An organic wine from the Languedoc, made from the picpoul grape (never heard of it before). Crisp, aromatic, medium-bodied, good fruit (apricots and peaches), good balance, a little minerality to keep you interested, and an easy match with food. What's not to like? About $15 retail.



#39 DiggingDogFarm

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Posted 09 June 2014 - 06:11 PM

Some Dr. Frank Riesling tonight......http://www.drfrankwines.com/


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#40 ChrisTaylor

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Posted 01 July 2014 - 12:15 AM

Bogle Vineyard Old Vine Zin 2009. Picked this up, um, a while ago. Not too many Cali Zins (or Zins in general, although the variety is becoming increasingly popular--albeit in an obscure kind of way--in Australia) available locally. The bloke at the guy said he opted to stock this Zin as his only Zin because he felt it was representative of the style. Or something. Either way, I reckon it's pretty good. A nice sidearm when thesis-writing.


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#41 fvandrog

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Posted 02 July 2014 - 11:44 AM

Uch, a 2009  Castello di Bibbione (Chianti Classico) which is outright horrible. An, if I recall correctly, I paid the equivalent of $18 for the bottle. 



#42 djyee100

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Posted 07 July 2014 - 08:57 PM

A try-out bottle of 2011 Ghost Block Oakville Estate Cabernet Sauvignon. Ghost Block is a Napa cab with a following, and now I know why. Sweet plummy aroma, abundant fruit with spice, an exotic fruit note in there, a bitter note too, even a hint of floral. Smooth tannins provide plenty of backbone. A well-balanced wine, with a long finish.

 

My wine vendor says this is a "good" year for Ghost Block, as opposed to a great year, although this wine is on a par with other vintages. That does make me wonder what "great" means, because this wine is superb. Not a vintage I would cellar, though, very drinkable and delicious now. The winery takes its name from its flagship vineyard, located near an old graveyard of Napa Vly pioneers.



#43 ChrisTaylor

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Posted 12 July 2014 - 01:47 AM

Opened a not-too-expensive 'dry red' at random to cook with. Left myself only just enough for a couple glasses. Shame, I'm enjoying it. 

 

Domaine Fond Croze Cuvee Romanaise. 2009/Rhone villages. 

 

Big blackberry. Fades into tannin ... but not too much. The Rhone villages and French wine in general are relatively new to me. Not that my wine palate is particularly flash. There's a subtle ... and I mean real subtle, to the point I wonder if I'm imaging in it, smoky savouriness to it. For a big wine it verges on what a beer drinker would deem 'easy drinking'. Shame about the bulk going into sugo, I guess ...


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I've never met an animal I didn't enjoy with salt and pepper.

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#44 djyee100

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Posted 14 July 2014 - 10:18 PM

2011 Château Pesquié Côtes du Ventoux 'Les Terrasses.' A red Rhone wine, 70% grenache and 30% syrah. Not your typical fruity Rhone wine. I had to sit with this one for a while before I decided I liked it. Lots of pepper and garrigue (think Herbes de Provence), menthol, a bit of meatiness, a whiff of roses. Rich fruit, but the pepper and herbs take over. Good balance, smooth tannins. The aroma was so funky when I opened it, I thought it was spoiled. Give this wine plenty of time to breathe before service. Eventually the aroma becomes sweet, fruity and herb-y. This wine would match well with Mediterranean-style food off the grill, especially lamb. Or bring it to a group tasting and let people talk about it.



#45 gfron1

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Posted 18 July 2014 - 11:47 AM

Doing a comparison tonight.  I've had vin juane before and enjoy it.  Was sampled a cheap amarone recently and fascinated at the similarity to vin juane, so I bought a nice one.  Anyone know - I can't re-cork the amarone can I?


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#46 gfron1

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Posted 18 July 2014 - 11:51 AM

missed my photo upload.

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#47 ChrisTaylor

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Posted 20 July 2014 - 12:03 AM

Toi Toi Clutha Pinot Noir '11. The '12 seems divisive on the review front: glowing, glowing, glowing as oppose to downright hateful. Maybe the younger one is a different beast to this but I think it's okay. Fresh blackberry. Juicy. Soft tannin. Strong oak on the tail.


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#48 KD1191

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Posted 20 July 2014 - 12:53 PM

Last night, with NY Strips au Poivre and sauteed mushrooms. Your typical pinot is not going to hold up to cracked peppercorn & Cognac sauce covered bone-in steaks, but this is not a typical pinot. It has wonderful grilled meat, black pepper (I locked onto Nepali Timur, specifically), Bergamot, balsa and even light cedar wood aromas...these meaty, woodsy flavors continue on the palate and are joined by overripe strawberry. A silky texture on the entry gave way to plenty of acidity to cut through the richness of the meal and a long, lingering finish with just enough tannin to know it will comfortably age for several years more.

 

Bs8QjM-IEAAu0xX.jpg

 

2010 Littorai The Pivot Vineyard Sonoma Coast Pinot Noir


Edited by KD1191, 20 July 2014 - 12:59 PM.

True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response.

DeVoto, The Hour

#49 Paul Bacino

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Posted 22 July 2014 - 04:16 AM

Last night, with NY Strips au Poivre and sauteed mushrooms. Your typical pinot is not going to hold up to cracked peppercorn & Cognac sauce covered bone-in steaks, but this is not a typical pinot. It has wonderful grilled meat, black pepper (I locked onto Nepali Timur, specifically), Bergamot, balsa and even light cedar wood aromas...these meaty, woodsy flavors continue on the palate and are joined by overripe strawberry. A silky texture on the entry gave way to plenty of acidity to cut through the richness of the meal and a long, lingering finish with just enough tannin to know it will comfortably age for several years more.

 

Bs8QjM-IEAAu0xX.jpg

 

2010 Littorai The Pivot Vineyard Sonoma Coast Pinot Noir

Littorai..I have had and is very good

 

If I'm not mistaken w/o looking I think that yr was what made them new winery of the yr  in SC


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