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Florida Jim

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  1. Florida Jim

    100x100

    "For the same 349.99, I can rent a cot in Florida Jims garage. That way, I can circle the dinner table making uncomfortable eye contact until someone offers me a glass." Gordon, For that kinda dough, we've got a walk-in closet with your name on it. But no circling; stand or sit but, when others are drinking, no circling. Best, Jim
  2. Florida Jim

    100x100

    An interesting list; I've had more than a few of those. None were, to my palate, perfect. Of course, I do not score wines (I actually think point scoring is a non-sequiter when it comes to something as subjective as personal preference) so such numbers really have nothing for me. But the word perfect does have meaning and I'd really like to know if anyone thinks they have had a perfect wine. And if so, why they thought it was perfect. And, so as not to be just a rabble rouser, I'll try to think if I have. too. Best, Jim
  3. Florida Jim

    100x100

    JC, No offense intended here, just an honest question; do you think there are 8 perfect wines? Best, Jim
  4. Florida Jim

    100x100

    Coop, If I have my math right, one could buy 3 1/2 cases of the Morgante for the price of one bottle of the Gaja. Even if my math is wrong, I'll take imperfection, please. Best, Jim
  5. Florida Jim

    Dinner with friends

    Robyn, Actually, Diane (my wife) and I do the pairing. She is an excellent chef with a very acute palate and I know our inventory - it is a joint effort almost every time. (Although, Craig's "guru" label gives me an idea for a toga party . . .) As for buying wine, I assume you have a Wine Warehouse somewhere near you. They seem to have good prices and a diverse selection. As a chain, they really do a very good job. I also have wine shipped to me as I live 6 months of the year in NC where shipping is legal. And then there are few other sources that I come upon from time to time. Best, Jim
  6. With wild, smoked salmon spread and pecan crackers: 1999 Salomon, Riesling Kogl Reserve: As always, a rounder, softer version of Austrian Riesling although lacking a bit of the complexity and integration of the better versions. Good with the dish. With mache, roasted beets and ricotta salada salad: 2000 Donnhoff, Riesling Spatlese, Niederhauser Hermannsholhle: Fabulous wine with powerful aromatics of riesling fruit and sheared rocks; focused and crystalline; viscous on the palate and the flavors are deep but the acidity here is cleansing and crisp, intense, concentrated and great persistence. Killer with the dish. If the Nahe can be done better I have yet to try it. Extraordinary wine with a long future. With roasted pork loin, lentil salad and sugar snap peas: 2001 Gilles Robin, Crozes-Hermitage, Cuvee Alberic Bouvet: Continuing in the tradition established by the 1999, this is an excellent, authentic example of syrah done in the northern Rhone style; honest, pure, distinct and complex; delicious and interesting. Perfect with the dish. Thanks John. With toast and Epoisses: 1995 Ridge, Geyserville: Fruit forward Amarone, or at least, that’s the impression; nothing here says zinfandel but everything says yummy; superb with the cheese. Best, Jim
  7. Florida Jim

    The Petite's

    Charles, I think Benziger does a petite verdot. The examples of the varietal I've tried (all domestic) have been too tannic for me. Lots of wineries do petite sirah; a couple even get some good press over them. Ridge has done one for many years and some of the older examples are remarkable. Turley does vineyard designated p.s. and La Jota does a pretty good example. But Vincent Arroyo is worth seeking out, if you enjoy that variety. A small producer just north of Calistoga, he has a reputation for doing the grape well. Personally, I don't buy petite sirah anymore. It ages long term but seldom seems to develop over that cellaring. Best, Jim
  8. Florida Jim

    Two wines

    Including tax, less than $15. Best, Jim
  9. Florida Jim

    Two wines

    Tana, No can do. -My memory sucks except short term and I do not take notes when dining/drinking. Hence, if I wait to write them up, they're gone. -I like the interaction that comes from regular posting. -Having avidly read many posts on many boards for many years, I find I like shorter rather than longer posts - its that attention span thing. -I'm trying to set a world record for the most bulletin board posts on the internet. I'm your biggest flan, too. Best, Jim
  10. Florida Jim

    Two wines

    2002 Baudry, Chinon Les Granges: A chameleon of a wine. On release, this was bright and fresh without the slightest hint of green. Shortly thereafter, it showed green bell pepper and stemmy. Now it’s back to fresh with crystal clear fruit. What gives? Anyway, today its nose is cherry pits, black cherries and stones; the palate is focused, fruity, mouthwatering and lively with a slight hint of charred wood, intense and balanced; with a medium length, fruit driven finish. I don’t know what to make of the transformation but I was delighted to have this with a lunch of mild cappa cola, crackers and assorted cheeses. Imported by Louis/Dressner. 2002 Anaselmi, Capitel Foscarino: This kind of depth coupled with this freshness is so rare. We drank this with chanterelle ravioli and loved it. The essence of Soave in flavor with good complexity, it gives me the impression that, with a couple years in the cellar, it will develop into something even more remarkable. Balanced and beautiful now. Imported by Winebow. Best, Jim
  11. Florida Jim

    An experiment

    Not too long ago, I read an on-line article about red wine with sushi; this being part and parcel to a theory I was unaware of called the cuisine of subtraction. After reading about everything that Google could provide regarding this theory and not getting much of a feel for it, I thought I’d give it a try this evening. So, with tuna sushi roll: 1996 Denis Mortet, Gevrey-Chambertin, En Mortet: From the outset, this translucent wine showed secondary development with an earthy, bottle bouquet punctuated with spice and red fruit scents; quite complex and attractive; silken texture with a medium bodied attack, bright and complex on the palate with flavors that echo the nose, good concentration and structure, evident secondary development, fair balance (perhaps, a trifle acidic); and a long, mouth-watering finish. The wine and food pairing was truly interesting. The sushi did not suffer against it but, OTOH, the wine seemed to make little difference in the flavors the food presented; it did not overwhelm, enhance or make much difference. However, although the wine seemed a bit odd at first, after a bite or two, its earthen character seemed to take on another dimension of flavor. Its fruit, being relatively restrained when the wine was tasted alone, also came to the fore against the food. All in all, I’d say the wine benefited by the pairing more than the food. It was a fascinating experience and, to those of you who feel open-minded enough to try it, I recommend just that. I’m not sure this will become my go to wine for sushi nor do I think I will pair my best Burgundies against such cuisine, but there was no denying the synergy that took place in this pairing. An instructive moment and one that stretched my rather prosaic understandings of wine with food. For anyone interested, the article that started it all is located here: http://forums.egullet.org/index.php?showto...=0entry638050 Best, Jim
  12. Florida Jim

    An assortment

    2002 Boudin, Fourchaume: Continues the trend of this house that this bottling be open and showing well early with clear scents of white fruit, mineral, and stream water; flavors that follow the nose with depth and some complexity, viscous, intense, and very well balanced with good persistence. Feminine on the nose but much more structured and powerful across the palate. I wonder if this wine will ever close down. Imported by M. Skurnick. 2001 B. Giacosa, Nebbiolo d’Alba Valmaggiore: Smells of roses and dust with red fruit and a light hint of freshly picked herbs; nearly weightless on the palate with an overall dry sensation framing the bright, red fruit tones, well balanced; medium length. An ethereal sort of wine that expresses its place of origin in whispered tones. Impeccable. Imported by Winebow. 2000 Copian, Pinot Noir Hein Vnyd.: Mostly black fruit and spice on the nose and palate but the oak is sticking out and interferes with the sappy, crisp delivery. Has plenty of stuffing so I’ll let these bottles rest a couple years in hopes of a more integrated wine. 2002 Coudert, Fleurie Cuvee Tardive: My friend Nathan calls the regular cuvee superior, maybe so; but while this is not as focused, it is a dense, rich wine with plenty of mouth-coating fruit, a solid structure and a plush texture that never devolves into being tannic or drying. A muscular wine and an impressive one. This is the bottle to serve blind to a detractor of Beaujolais; goes well with crow. Imported by Louis/Dressner. 1999 Gilles Robin, Crozes-Hermitage Cuvee Alberic Bouvet: Superb, as always. Imported by Eric Solomon. 2002 Brun, L’Ancien Beaujolais: Closing down; evidenced by sharp aromatics and a palate that feels as though it were mixed with Alka-Seltzer; opens after about an hour but is still only a shadow of its former self. Hold. Imported by Louis/Dressner. 1994 LaJota, Petite Sirah: Some sour oak tones are quickly covered by strong scents of blackberry-plum compote with red fruit, smoked bacon and spice accents and a freshness on the nose that is akin to smelling fresh picked celery; medium bodied with an earthy-smoky flavored delivery that includes all the elements of the nose with some solid structure, bright and fresh across the palate, intense and concentrated, good complexity and balance with just the slightest hint of that sour oak first experienced on the nose; a medium length, strongly flavored finish that almost, but not quite, dries the mouth. A petite sirah with complexity is, to me, unique. And this one has nearly shed its overwhelming wood signature. Nothing to get too excited about (for me) but damn tasty with burgers and chips. Best, Jim
  13. Florida Jim

    Bourgogne

    Andre, Delightful notes. They serve me as a reminder that Leroy does some very nice things with the lesser appellations - I seem to forget that occasionally. Could you explain what you meant in using the word fume’ ? Best, Jim
  14. Florida Jim

    Recent tastes

    Recent tastes: 2002 Fevre, Chablis Champs Royaux: Diane had some of this when I was out of town but recorked it and put it back in the cellar. On day two it had fleshed out nicely, maintained its structure, showed some depth and complexity and was readily identifiable as Chablis. More impressive than bottles that I have tasted when first opened. Good wine. 1997 Trimbach, Riesling Cuvee Frederic Emile (375): Over-ripe pineapple with elements of citrus zest, wet stones and very light accents of fresh herbs; viscous and substantial on the palate with intense flavors that echo the nose, some complexity, excellent concentration and structure, lovely balance; and a very, very long finish. The length of this wine was extraordinary; well, in truth, the wine was a cut above in every respect. Delicious as an aperitif. 2000 Jean-Paul Droin, Les Clos: Almost no nose; swirling gets light lemon and vinous scents; although closed on the palate, deep flavors of ripe pear, lime, spring water and mineral coat the tongue, concentrated, structured, viscous and balanced; medium length finish. The vineyard is starting to show through with its depth and power even as the texture is well integrated and round; but this needs many years in the cellar and I will try to avoid them for at least another five. 1999 Hamacher, Pinot Noir: Very Chambolle on the nose with pure black fruit laced with red fruit and spice accents; slightly closed on the palate but very bright and “crispy” fruit flavors that follow the nose, a focused streak of mineral underlying and excellent balance; Long, crisp finish. Needs a year or two (or more) but has come a long way since release. Delicious. 1995 Rubino della Palazzola: Still a tannic wine but now opening up and showing solid plum, blackberry, cassis and earth scents and flavors with a concentrated mouthfeel and profile, decent balance and a medium length, somewhat drying finish. Quite good with strong cheeses after dinner and not bad on its own. Nowhere near as tannic as several years ago. Not overtly woody. Best, Jim
  15. Florida Jim

    They're here!

    John, I think your fruit bomb and beautifully integrated descriptors are well taken. These wines seem more about the winemaker than the place of origin, give me the impression that they are manipulated, use too much wood for my taste and have a texture that reminds me more of a milk shake than wine. Any one of these is, for my taste, a flaw; in concert, they create a wine I just can't drink. No, I take that back; I can drink them but I don't enjoy them and worse, I don't see much variation in them - it feels like they are putting out exactly the same wine every year at every price point. Now, all that said, I speak only for my own palate; as I mention, there are so many people that agree with you, sometimes I wonder about myself. Maybe I'm jaded or I just don't want "fun" wines or . . . Well, whatever, I am honestly pleased that that you and others enjoy them so much and that the prices for most of the line-up have remained reasonable. I continue to believe that "the best wine in the world is the wine you like best." And thanks for the kind words. Best, Jim
  16. Florida Jim

    They're here!

    John, So many people agree with you; it makes me wonder what I am missing. Delighted to hear you are enjoying them Best, Jim
  17. Florida Jim

    Good times

    First course: Fresh grilled tuna with wasabi sauce: 2000 Raveneau, Montee de Tonnerre: Decanted three hours and brought to almost room temperature/ Lime zest, mineral, running water and unripe pear scents/ Medium body, slightly closed but offering solid fruit and mineral flavors with considerable structure, some depth and substantial breadth, concentrated and well balanced/ Long very crisp finish. Upon opening this was terribly closed and quite acidic; the decanting and warming made all the difference. But this needs 5-8 years in the cellar without question. With the dish it was spectacular, as was the dish. Imported by Vieux Vins, Inc. Second course: Pasta with gorgonzola, sautéed shitakes and grilled treviso: 2002 Planeta, Cerasuolo di Vittoria: 100% unoaked nero d’avola/ Expansive black cherry and black raspberry scents with a solid chocolate/soil base/ Medium body, fruit forward but nothing overdone, clean, clear flavors that follw the nose and lend several layers of complexity to the cherry flavors, good concentration and balance/ Long fruit filled finish. An absolutely perfect match for the dish and a wonderful, fresh, juicy wine, even without food. Imported by Vias Imports. Third course: Assorted cheeses and crackers: 2001 Sang des Cailloux, Vacqueyras Cuvee Floureto: That distinctive salty cherry smell accented with mineral and black fruit opens quickly/ Medium body with a worsted texture and flavors that follow the nose, fairly open, good concentration and structure, nice balance/ Long powerful finish. So clearly of its place; what a delight to finish the meal with something so authentic. Imported by Kermit Lynch. Best, Jim
  18. I’m sure if you asked Adam and Diana to tell you the name of their true masterpiece it would be Christian David, their son. Fittingly, they named their 1999 Hirsch vineyard pinot after him and this evening, Diane and I shared our second bottle. I only got three and our first we drank in the spring of 2001 (release) and it was superb but showed quite young (again fittingly). Tonight was leftover night, which in my house, is something to look forward to. Diane took some grilled olive bread and dressed it with white beans and a leftover combination of the tomato and caper sauces from last night. We also had left over grilled tuna for her and leftover grilled pork chop for me. And of course, a bottle of 1999, Siduri, Christian David Pinot Noir: Slight sediment/ Penetrating, brambly nose of fresh black raspberry and spice; complex and layered and never once drifting from bramble to stem/ Medium body with crisp acids, a mineral driven, earthy, crisp raspberry profile that is both lilting and intense, the bramble character is repeated and it delivers a certain focus that makes this clearly a Hirsch vineyard wine, intense, clean, well balanced and mouth-watering/ Long, spice and bramble driven finish that is decidedly dry without being tannic. Last night we shared the 1996 Kistler, Hirsch Vineyard pinot with friends. It is a pretender to the terroir, being nearly overwhelmed by its wood. This, OTOH, is precise and the oak plays but a supporting role in the complexity of the nose and palate. A wonderful example of the vineyard, a wine obviously made with great care and a triumph among this region’s pinots. Ready now and delicious with the food. Another masterpiece. Best, Jim
  19. First - white asparagus soup: NV Zardetto, Prosecco Brut: The soup had very subtle flavors so I chose this Prosecco as a light, airy, very slightly sweet accompaniment. It was a good pairing but not a perfect one. In the future, I will try a blanc de blanc Champagne. The wine was imported by Winebow. The dish was dazzlingly good. Second - a salad of baby greens, fresh figs, walnuts and Manchego cheese: 2001 von Kesselstatt, Riesling Kabinett Scharzhofberger: The figs were very fresh and not too sweet so this wine was perfect. The minerality and acidity of the wine and its hint of sweetness worked against the figs and the nuts as well as any wine could. Had I gone with a Spatlese, the extra RS would not have framed the fruit as well. A truly outstanding pairing. The wine was imported by Sante Wine Distributors. Third - grilled tuna with two EVOO based sauces; caper/garlic and fresh tomato/basil/garlic; served with new potato salad and sautéed corn with zucchini: Two wines were served with this dish: 2001 Gelin, Dom. des Nugues Beaujolais-Villages: This was open, pure, fruity and straight-forward. The dish worked well with it and it was good on its own. Imported by Bobby Kacher. 2000 Dom. Alain Paret, Rochecourbe, St. Joseph: Very forward, showing fully ready and virtually nothing to distinguish it or show its variety. Good wine for sipping with those who like “red” wine. Imported by Bobby Kacher. After dinner: 1996 Kistler, Pinot Noir Hirsch Vnyd.: Typical Kistler with candied wood, big extraction and lots of power; even so, the Hirsch Vnyd. terroir makes a difference as it drives the fruit toward the raspberry and red fruit spectrum with black fruit accents. Not a wine I want more than one glass of, but I definitely want that one glass. Best, Jim
  20. With grilled pork chops, sautéed corn and zucchini, roasted onions and green lentils: 2000 Nikolaihof, Riesling Im Weingebirge Samragd: Moderate aromas of honeycomb, flowers and white fruit with a touch of white pepper/ Medium body with crisp acids, moderately deep flavors that follow the nose adding a mineral element, good intensity and balance/ Medium length, clean finish. Slightly closed and lacking the depth of the Steiner Hund or the ’99 version of this wine yet still mouth-wateringly delicious and excellent with the pork. Imported by Skurnik wines. 1996 Allemand, Cornas Chaillot: Diane says it smells like mold but in a good way (conceptual conundrum?); I get ripe blackberry, pepper, smoke, cardamom, animal, wet earth and wild flowers, this screams Cornas/ Dense and rich on the palate without being heavy, a worsted mouth feel, layered and fleshy flavors that follow the nose, excellent concentration, delineation, complexity, structure and superb balance/ Very long, ever so slightly tannic finish. Oh my! Authentic, arresting, tantalizing wine that could not possibly be from any other dirt. The confluence of the Rhone and Isere is just outside the window. Imported by Kermit Lynch. Best, Jim
  21. Florida Jim

    Food and wine

    With homemade, grilled pizzas: 1999 Produttori del Barbaresco, Barbaresco: Like the last bottle, open and accessible on the nose with rich nebbiolo scents and some tar accents; the same on the palate with good concentration and structure and a smooth texture, good balance and a long, slightly tannic finish. Yummy stuff. Imported by Vias Imports. With fresh sliced tomatoes and organic EVOO: 2002 Anselmi, San Vincenzo: I recommend serving this colder than cellar temp. as it seems to have a slightly blurry flavor profile when it warms to room temp. but when cold, it is both clean and clear with white fruit and earthen tones and a medium finish. More in an aperitif style than an accompaniment to food but delicious, nonetheless. Imported by Winebow. With grilled chicken breasts and blanched white asparagus: 1996 Baumard, Savennieres Clos du Papillon: golden in color; intense, expansive and complex on the nose with chamomile, wax, stones, rushing stream water and all sorts of citrus zests; full bodied, deep and pure on the palate with substantial secondary development which lends to textural and flavor layering, concentrated and intense, perfectly balanced; and unbelievable length. Imported by Classic Wine Imports. An unparalleled wine with such strong flavors as to put off tasters without the ability to cope with this kind of focus; definitely not for everyone. To me, a stunning example of terroir and a genuinely great wine with an unlimited future. Amazingly, I found this in a bargain bin for less than $10. Now, that’s QPR! Best, Jim
  22. If what I'm hearing is even remotely true, 2002 is a good vintage to get back to direct shipping. Best, Jim
  23. With bread, olives and cheese: 1999 Cristom, Pinot Noir Marjorie Vnyd. (375): Very crisp and angular in the mouth (to me, indicative of needing additional cellaring) with pure black cherry flavors, a touch of spice and mineral, concentrated, intense and well balanced with good sustain. On release, there were complaints of VA (or some such) in this wine; none of that was evident or even suggested here. I think this is a ten year plus wine but what it will become in that time is subject to open. Seems to be developing slowly. With chicken, artichoke and olive sausages with onions, roasted red peppers and artichoke pesto: 1999 Jasmin, Cote-Rotie: Very light aromatics with red fruit and mineral showing; although still tight on the palate, beautiful, pure syrah flavors with ash tray, violet and mineral accents, feminine texture, good depth and concentration, a very clear sense of place and lovely balance with a long, slightly tannic finish. Years to go to peak but still delicious and authentic. Elegant yet powerful; what a wine! Imported by Kermit Lynch. With Grilled salmon and corn pudding: 1999 Belle Pente, Pinot Noir: Young and closed with excellent concentration and structure, solid fruit and years ahead of it. By itself: 2002 Luneau-Papin, Muscadet Clos des Allees: Acid freaks, the line forms here. This is an incredibly intense and structured wine with ripe fruit and endless length. Not even remotely close to being ready to drink but, good God, I don’t know if I could stand it if it was. More potential then I can describe. Imported by Louis/Dressner. Best, Jim
  24. 11-25-01 1999 Thomas, Pinot Noir: translucent garnet, brilliant/ the nose is dominated by mushroom scents that are very full and generous, hints of strawberry and raspberry intermingle with wet stones and growing herbs/ medium body, a crystalline structure that is dominant on the palate now but upon it hangs ripe fruit flavors, mostly in the red fruit spectrum and some earthy flavors, angular acidity, very fine tannins, the balance is hard to assess since this is so young but I have no complaints/ very long, drying finish. Opened many years before its time. Even so, this wine is what great domestic pinot aspires to be - and usually falls short. Of the earth; of its moment; and constructed with care and a sense that character is crucial. At about $35, as good a pinot as you can by for twice the price. 3-4-02 1999 Thomas, Pinot Noir: Relatively pale ruby, clear but not brilliant/ The nose is almost entirely about forest floor, underbrush and earth with a little red fruit and spice; it is layered and changes markedly with simply swirling it in the glass/ Medium bodied, silky texture, good intensity but this wine is not about power – it is about depth, complexity, elegance, balance and very alluring ripe fruit/ Long, almost haunting finish. I have often fallen into the trap of trying to equate good Oregon pinots to good appellations in Burgundy. Sometimes, it works. It won’t here. This wine could only be made exactly where it is made. It is so utterly sublime that we saved our last glass to enjoy after dinner when we could be absorbed only in that moment. Wonderful wine. 7-03-04 1999 Thomas, Pinot Noir: Transparent, slight sediment/ Closed nose of paraffin and mushroom; some red fruit and mineral tones as it opens with airing/ Light body, very pure strawberry and mushroom flavors with a graceful and lacy texture, some complexity, this still seems a bit tight but the focus is clear and the balance is excellent/ Very long, fruit filled finish. Based on the nose and palate, the length of the finish was unexpected. It gives the impression of great purity and utter weightlessness. Beguiling and the essence of finesse. Best, Jim
  25. With homemade, grilled pizzas: 2000 Luce, La Vite Lucente IGT: Cooperative effort of Frescobaldi and Mondavi; sangiovese nose with some merlot aromas; concentrated and structured on the palate with solid black and red fruit flavors, no overt oak and good balance; medium finish with some tannin. I tend to stay away from Tuscan wines but George brought this and, as he says, I’d drink it again. Nothing to set it apart from the myriad of other IGT wines but certainly tasty and went well with the meal. Will age. RM Imports. 2001 Domaine Montaud, Minervois: Old vine carignan that pumps out authentic and focused black fruit, earth, funk and mineral scents and flavors with excellent concentration and balance and a sense of place; good persistence and both more complex and more integrated than the preceding wine. Will age. Imported by Siema, LLC. Aside: The Lucente was about $26, full retail, and the Montaude about $8, discounted. I preferred the Montaude but I could certainly see how someone would prefer the Lucente. But at these prices, the Minervois seems the better cellar candidate. Best, Jim
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