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Everything posted by futronic

  1. futronic

    Help me please

    I'd go with a New Zealand Sauvignon Blanc for the starters. You could go with a German Riesling for the beetroot and pork, but I'd go for something off-dry for the pork pending its preparation style. Another option is a young Pinot Noir for the pork. The fondue one is difficult in my opinion, because gorgonzola is a pretty big cheese and often pairs well with port (as do the figs). In a fondue, however, with pears and grapes, maybe it wouldn't work quite as nicely. Anyway, roll the dice with a Late Bottled Vintage port and see what happens. I'm sure others will chime in with ideas.
  2. It was very good Alberto! I am familiar with the Fratta as well - I've had the '98 and '99 versions. Very good juice! We don't get their Vespaiolo here in Ontario, but when I'm in Italy in May, I'll try to track down a bottle. I agree that it's disappointing that Acininobili is much more expensive. Here, it's about $84CAD for a 375mL bottle - more than triple the price of the Torcolato. I'll stick with the latter, thanks!
  3. Keeping true to my word, here are my notes on the bottle of Bin 61 I opened on Saturday: $22CAD on initial release. Decanted 1 hour, then poured back into the bottle - started drinking it at about 2 hours. Black/purple in colour. Stains the glass when swirling. Aromas of vanilla, oak, lush black fruit (blackberry, cassis), and spice. Bit of alcohol on the nose as well. Full-bodied with soft fruits; lush wine. Black fruit following through from nose, pepper notes as well. Present but nicely integrated tannins. Softened further with time. Moderate dry finish with blackberry notes right through to the end, ~ 30-35s. 90 points (01/03/2004).
  4. This was served with a lovely slow cooked Frenched pork roast on Saturday. I wanted to give the Canneto a try after the wonderful showing of d'Angelo's normale Aglianico a couple months ago. I should have waited - it wasn't giving up anything compared to what it was on release. $23CAD on release a couple years ago From Basilicata 100% Aglianico (although some sources say there is 30% Merlot - I don't see it) Medium-ruby red with orange tinges to the rim. Lots of pretty teardrop legs. Aromas of tar, rose petals, cherries, lavender, and grilled meat. Medium-bodied with tar, cherries and anise. Initially a short finish, lengthed with time, ~ 35-40s, after a couple hours in a decanter. Not giving up much right now on the palate. I'll let my remaining bottles sleep for another couple years before opening. 86 points (01/03/2004).
  5. This is one of Maculan's sweet wines, and hands down the best dessert wine I've ever had. It was an outstanding pairing with the creme brulee I served to guests after dinner on Saturday. The nose was absolutely unreal. Everyone else was finished their dessert and I was still sitting there, just smelling the wine - creme untouched! That says a lot because creme brulee is one of my favourite desserts. It really was a delight, and I think I'm going to have to track down a couple more bottles. $26CAD (375mL) From Veneto 85% Vespaiola, 10% Tocai, 5% Garganega Honeyed gold colour. Lots of thin legs. Aromas of honey, apricot, mandarin orange, peaches, vanilla, creme brulee, and lemon peel. Full-bodied, unctuous wine with honey, apricots, peaches replaying from the nose. Perfect acidity to offset the sweetness. Long, long, lingering finish with apricot notes, 90+ seconds. Absolutely delicious. Time to go buy a couple more bottles. 95 points. (01/03/2004).
  6. I would say Midi in France. I've come up with some great wines for less than $15CAD from there. Abruzzo, Puglia, and Basilicata in Italy are other regions that I enjoy good wine from as well.
  7. As long as we can consider wines not released this year, my favourites would be as follows (no particular order): 1997 Fuligni Brunello di Montalcino Riserva ($119CAD) 1997 Borgogno Barolo Classico Riserva ($68CAD) 1998 d'Angelo Aglianico del Vulture (~ $22CAD) 1989 Pio Cesare Barolo (was brought to dinner by guests) 1999 Pecchenino Dolcetto di Dogliani Siri d'Jermu (traded for it, but ~ $18USD?) 1997 Poggio Antico Brunello di Montalcino Riserva (had at a Brunello dinner - $115CAD) 1997 Castello di Monastero Chianti Classico Riserva ($33CAD) 1995 Dal Forno Valpolicella Superiore (was brought to dinner by guests)
  8. I received this as a gift at Christmas, but it goes for about $23CAD. A bit about the wine from the LCBO: The Pichierri family vineyards are located in the region of Puglia. Here, the red soil is dotted by white limestone, ideal for growing the Primitivo grape, Zinfandel's Italian twin brother. For the Tradizione del Nonno the grapes are allowed to over-mature slightly on the vine to increase the flavour, alcohol and, ultimately, add a layer of sweetness to the wine. This is a huge, robust and fruity wine with a velvety smooth finish - a perfect complement to pastas, roasts, game and sharp cheeses. Notes: Dark garnet/ruby colour. Concentrated nose with aromas of raspberry coulis, mocha, and blackberry. Full-bodied, very juicy and rich. Notes of raspberries, raisins, blackberries, coffee, toffee, and spice. A bit alcoholic, but still very tasty. Lingering finish, ~40s with hints of pepper, raisins, and a bit of toffee. Packs a real punch with 16% alcohol. If you like California Zinfandel, you will probably enjoy this wine. 89 points (12/28/2003). This was another wine that was consumed with the rare steak I had last night.
  9. $16CAD 90% Nero d'Avola, 10% Perricone Dark ruby red. Lots of thin legs. Aromas of bramble, red fruit, sliced plums, cherries, cola, and blueberry. Medium-bodied with cherries, earth, and cranberries. Good acidity; fresh tasting. Moderate finish, ~ 25s. A little tart on the finish. 86 points (12/28/2003). I had this with a steak last night, and it was a decent enough pairing. Easy to drink; would work with just about any kind of food.
  10. Paid $50CAD for this on release a couple years ago. Decanted ~ 1 hour. Nice legs. Garnet red. Aromas of cherries, earth, spice, and mocha. Medium-full bodied with cherries, earth, and raspberry. Moderate finish, ~ 30s with tart cherry notes. Not as good as the previous couple bottles consumed in the past 6 months. Drink now. 87 points (12/26/2003). This was served alongside a candle-pork roast. I love Brunello and roasted meats.
  11. Decanted ~ 45 minutes, fine sediment remained in bottle. Fat, thick, slow legs. Crystal clear in the glass; medium-ruby red colour with a slight bricking. Huge nose of cherries, earth, strawberries, and garrigue. Medium-bodied with gobs of strawberries, cherries, and anise. Long finish, ~ 40-50 seconds. This seems to be at its peak or just slightly past it. Drink now. 87 points (12/27/2003). Served this with a hazelnut-crusted rack of lamb, roasted Parisian potatoes, and sauteed shitake mushrooms when my Dad was over for dinner. The pairing worked quite well.
  12. futronic

    California CHAMPAGNE

    Is anyone else tired of seeing Korbel "Champagne" commercials on TV yet? I swear every second one seems to be from this house. The Bolla commercials have been getting heavy rotation too.
  13. As a Toronto Star subscriber, and one who has chatted with Gordon Stimell a few times, I must say that his weekly wine selections are absurd, as are these "Wines of the Year" that he chose. Basically, just disregard what he writes. The column was much better a year and change ago when Tony Aspler was still writing it.
  14. I agree with Napa, but don't forget about Burgundy. High prices do not necessarily dictate a quality product. I've also heard it referred to as the "most frustrating of all regions" as well.
  15. Deep ruby red. Black cherry, flower, and dried red fruit aromas with just a slight whiff of barnyard. Medium-full bodied, fresh tasting, with black cherries, and red fruit. Moderate finish, ~20-30s. 87 points (12/14/2003). I've had the 2001 several times over the past couple months, and it's consistently good. I also went through a case and a half of the 2000, and it's a very good food wine. Great QPR at $13CAD a bottle. I just hope I can find a few more bottles!
  16. Decanted ~ 45 minutes. Deep ruby red/purple colour with thick, slow legs. Blackberry, creme-de-cassis, mint, raspberry, vanilla, and maraschino cherry aromas on the nose. Amazing nose that just filled the room. Medium-full bodied, fresh tasting, and plenty of lush fruit. Vanilla, blackberry, raspberry, and cream replays from the nose. Spice notes come out after a while. Juicy in the mouth. Great finish, ~35s with peppery/blueberry notes to close. This wine keeps getting better, but I think it's almost at its peak. Drink now and over the next couple years. 90 points (12/19/2003). I guess my previous bottle was atypical. I hope my last is like this one!
  17. Decanted 30 minutes. Tosses a lot of sediment, so stand it up a few days in advance and then decant. Deep inky red colour. Sheets the glass when you swirl, then forms slow, thick, teardrop legs. Very powerful nose with vanilla, cream, oak, blackberry, cassis, raspberry, and black olive aromas. Full-bodied, with lush dark fruits that replay from the nose. Pepper and earthy notes come out with a bit of time. Delicious, lush finish with pepper and blackberry. Drinking really well right now. 91 points. (12/20/2003). A steal at $23CAD. Too bad it was my last bottle!
  18. futronic


    The juice will be sold off in bulk to other producers and blended into their wines (or just be their wine, depending on how much is bought).
  19. A cheese shop that I frequent received Peccorino al Tartufo Bianco last week. I tasted it, and it was wonderful. We were discussing the fact that because the white truffles were of lesser quality this year, the cheese was better. This is because the truffles in the cheese weren't overwhelming, rather complementary in flavour. I'm going to buy another piece of it this week.
  20. Thanks for the post, estufarian! A couple friends and I have discussed making the trek there at some point in the future.
  21. My absolutely favourite Champagne is from Salon. Their Blanc de Blancs Le Mesnil is absolutely outstanding, but unfortunately quite expensive (even moreso now that they changed their marketing strategy to compete with Krug's top bottling). The 1990 was outstanding, but still young. The '82 and '88 were drinking well in May. I'm holding my bottle of '85 for this coming April as a celebratory bottle for my graduation. I don't know what I'm opening on NYE yet, but Christmas Eve will be a bottle of 1996 Veuve Clicquot Brut Vintage Reserve. Should be a stunning wine, although it will be young. Last year I opened a 1990 Bollinger RD, and it needed another couple years in the bottle. Come to think of it, I really haven't been much help, have I?
  22. Another excellent article Craig! I have several bottles from the majority of the producers you mentioned ('95-'98), and I'm really looking forward to opening the first of them in about 5-7 years.
  23. futronic


    Ahh yes, I understand this completely, but I have to be missing something ehre, if you can't hold the stem, and are trying to polish the bowl, you have to hold the bowl right? So how can you hold it and polish it without leaving finger smudges where you are holding it? Sounds like a formidable Catch-22 to me. Please point out what I am missing, I would love to know... You use two cloths to polish the glass with. One to cup the outside of the bowl and polish that side, one inside the glass to polish the inside.
  24. Do you have the address handy? Thanks!
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