Robert Nesta Marley
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Posts posted by Robert Nesta Marley
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what a lovely production, generally speaking. but sparkling shiraz is NOT sweet. repeat, NOT sweet. it is a wine lover's sparkler, and someone who orders it from me must be a wine lover (especially of syrah) because the best examples drink exactly like new world syrah, tannic structure and all. the petillance is stunning, with pink colored beads--it is drunk (drank? dranken? drinkin?...) in australia during celebration, from what i understand. it's great at weddings (except when the bride spills it on her dress...), very pretty. and people are floored by it.
look for "the vixen".
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i've only had their offerings one time, so i can't comment much on them, but what about uprising? there's one around 4th ave & 9th st, and another further north.
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wow. how exciting! i think gran cru chablis generally should last 25-30 years, but i'm not familiar with that particular vintage--and who's the producer (did you mention that & i missed it)?
in any case, i'd decant it for at least 3 hours.
i'm sure steve p. has more to say here...
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Disclosure seems much more important in New World wines than in France, for example.
i think that's because americans have always been so varietal-obsessed. we love to know exactly how much of x, y, and z grape is in a wine to try and "figure it out". a very cerebral, more disconnected approach to enjoying wine, if you ask me. but perhaps i'm waxing philosophical.
also, this allows people to be satisfied knowing they "like merlot," rather than ever having to ask themselves what they like about "merlot," and being open to tasting non-merlot wine.
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I have the impression that "Pinot d'Alsace" signifies a blend of some type. Any clues, anyone?
Edit: Z-H makes one, I know.
pinot d'alsace is generally all pinot blanc. not a blended wine.
i use the term varietal to refer to a type of grape. what varietals compose "maya," for example.
i don't really ever call wines themselves "varietals".
95% of the fruit in single vineyard-designated wine must have come from the vineyard. i know that's got little to do with the matter at hand, but someone brought up figures, and sometimes i just like to get technical. that double capricorn thing.
on a guwertz blend....know i've seen one somewhere. but who cares, i love it on its own!!!!!!!! domaine weinbach, martinelli, navarro......um.
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Outside of pinot, I can't think of a grape that is better as a single varietal than blended with other grapes.
wow. what about gran cru chablis from les clos or bugros, circa '89?.....
grand cru alsatian riesling certainly stands better on its own than in a blend....
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les jalets is easy enough to find, but i was very disappointed by the 2000 vintage. it is pretty thin & acidic by the '99 standard.
thalabert lacks the dusty rusticity of les jalets; again, the 2000 disappoints, but its a finer example of syrah fruit than qupe's central coast syrah (but not the bien nacido vineyard).
go with alain graillot.
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no mention of matthews?
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oh my goodness. did that person have to pose for the picture with his/her thumbs smack dab on the plate's lip! well, they'll have his fingerprints if they need to find them later...
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dynamic. in that a wine's bouquet varies dramatically from what you get on the palate. i love biscuits & yeast & toast on a cote de blanc's nose, but with lime zest, granny smith apples, lemon, chalk driving the wine on the palate. i love surprises like those. sometimes i don't mind some new oak for this reason--the caramel it lends the bouquet. i just can't drink a very fat wine, though.
where can i buy gooseberries? i am tired of reading that descriptor & never actually having tasted them before. i can't just nod my head and pretend i know what people mean by them...
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I prefer SHAM-BOWL-MOOSE-IN-KNYEE to VHOHNE-ROMAN-I
well, steve, we'll have to compare: you got a prieur muhzigney or dujac bonez-marez lying around? if you do, and you have a lay tatch, too, hey--we can do a taste test! hee hee.
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The word is Paris. If you speak French, you pronounce it one way. If you speak English, you pronounce it another way unless you have an affectation that compels you to pronounce foreign words the way foreigners pronounce them (which is very annoying -- a person is speaking in normal English and then coughs out a foreign pronunciation with rolled "r"s and an s/z sound that we don't have in English, usually accompanied by a vigorous twist of the neck and a brief bout of standing on tiptoes, before going back to normal English; this is something that you can only get away with if you're a native speaker of the foreign language in question).
so you're saying since french is not my native language, i'm not allowed to pronounce "vosne-romanee" in french while i'm trying to help someone understand the greatest pinot noir village on earth? what am i supposed to say, "vahzne-roman-ee" because it's a "foreign" word?????
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I have to add emphasis on the descriptive "entertaining" with reference to kevin zraly. his class is also very, very introductory and only 8 weeks. for the same price you could do the ASA introductory class, and for a bit less i believe you could do the IWC introductory class. not to cut you off, mr. lynch, but if anyone would like more information, i have experience with two of the above three programs.
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i have been trying to re-organize my tasting notes and am curious as to how others may keep theirs (other than in their heads). it seems sometimes i remember at which distributor's tasting i had a particular wine, or i know whose portfolio it's a part of, but sometimes i don't.....also, do you keep them on a computer at all?
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and do you believe the dichotomy is helpful anymore?
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thank you so much for taking the time out throughout your trip to share your experiences with us.....i appreciate it & am glad to hear the service was all it's supposed to be.
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Personally, I think that many Prosecco's, Cavas and sparkling Reislings offer much more bang for the buck and a more interesting flavor experience in general than champagnes do, since I prefer my wines on the sweeter side. I detest the way Champagnes are made for the american palate. If only there were more Demi-Sec and Sec's around I would be really happy.
jason, you're implying that champagnes made for the american palate are done so in a drier style. from what i understand (as i haven't been there; tried to insert angry face) , one finds many more bone-dry champagnes in france, for example, than in the u.s. also, a sommelier told me yesterday that veuve cliquot's yellow label in france is incredibly bone dry, whereas i find it on the sweeter side, relatively speaking, in the u.s. he was blown away by the experience & was told that was a limited release made for veuve lovers in france.
it's really difficult to come by a champagne in the u.s which hasn't been chaptalized. egly's dosee is much easier to find than their non-, and they only offer their dosee in the half bottle in the u.s.
anyone a fan of the sparkling australian shiraz???
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EGLY OURIET, BLANC DE NOIRS!!!! what an outstanding piece of work for about $50. very hard to come by, though...otherwise, i'll take their non-dosage bottling or their '95 brut which i just picked up retail for $49.
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heather, i'm not sure where you live, but for anyone reading this---best vegetarian bibimbop in chicago metro area is at blind faith cafe in evanston. ooooh.....fried egg and all. bean sprouts, julienne carrot, steamed spinach, and sauteed seitan among other things.....ooooh. awbrig--you're in chicago. got to try it.
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Congratulations, Lima, you've just received your official welcome from the Plotnicki eGullet Newbie Welcoming Committee.
i never got one....what am i, ground beef? chuck steak??
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i've read plenty of the adria threads here.
at the risk of sounding like i'm promoting the restaurant my wine bar is affiliated with....the chef de cuisine at verbena, katsuya (katz), i forget his last name all the time, sorry....worked with jose andres at jaleo for several years before going to el builli for another two or so. i have to say that he's one of the most challenging, innovative culinary artists i know in new york--without his own kitchen.
when approached by someone he knows in the dining room (a fellow chef or someone who knows him or where he's been) he throws down, big time. he's got 2 or 3 co2 thingeys back there, foaming all over the place. popsicle city.
unfortunately, this is his last week at verbena. andres has asked him for a big favor in DC.
by the way, yes, spain gourmatour is still being published. and still in english.
(why is my spelling getting progressively worse????)
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is it a real one? you know about all those fake ones out there?....not to imply yours isn't real (i'm sure you'd know), but since we're on the subject.
It was purchased at the factory in Laguiole, France.
Like watches in NYC and breasts in LA, yes that are a lot of fake ones out there.
can i see your "real" one sometime????
Thirty-two yearl old surprise
in Wine
Posted
so you opened it, jaybee? well...