Wines with friends

[Florida Jim]

Aperitif:

1997 Trimbach, Riesling Cuvee Frederic Emile (375);

Beautifully scented and flavored with pretty good viscosity, outstanding integration and a sense of ripe, freshness that is at once a celebration of both fruit and the place it was grown. Delicious and not made for the long haul.

About $18, delivered.

With grilled pork tenderloin, couscous and fresh pea pods:

1996 School House, Pinot Noir:

It’s transparent and slightly brown at the edge; a nose of dried leaves and slight cherry; a palate alive with bright red fruit and earth; and a nicely balanced, medium length finish. A wine that is light of weight, smooth on the palate but latent with nuance. Excellent with the meal. About $35, delivered.

With assorted cheeses:

1995 Havens, Bourriquot:

I decanted this about ten days ago and left it in the cellar in the decanter with just a cloth across the mouth; much too primary and big on day one; today it is still a tannic mouthful of wine but it has good solid cab. franc flavors, some decent earth and spice tones and accompanied the cheese well. Surprisingly, it showed no oxidation or hint thereof, despite the time open.

Do not touch for at least 8-10 years.

About $40, retail at release.

Best, Jim

[Andre]

"I decanted this about ten days ago and left it in the cellar in the decanter with just a cloth across the mouth;"

Jim, this is a first to me. The most I went for with young wines before I lost them was 2 days.

I find this very impressive. What temperature is your cellar ?

[Florida Jim]

"I decanted this about ten days ago and left it in the cellar in the decanter with just a cloth across the mouth;"

Jim, this is a first to me. The most I went for with young wines before I lost them was 2 days.

I find this very impressive. What temperature is your cellar ?

Andre,

Its a pretty consistent 55 degrees.

But, just so you know, I had not intended or planned that length of time.

When I decanted the wine, I tasted it and knew immediately that it would not pair with the food we were having. So I put it back in the cellar.

I got back to it ten days later and fully expected it to be a goner - what a surprise.

But I do not recommend extended decanting and won't do this again.

Best, Jim

[redwinegulper]

Jim, although I find it facinating that the wine held up well for 10 days; I am even more amazed that you were not in the cellar for 10 days.....or am I the only lush around here.

[tjaehnigen]

Wow 10 days and still alive is amazing to me. I've never had anything beyond about 2 days either.

[Florida Jim]

Jim, although I find it facinating that the wine held up well for 10 days; I am even more amazed that you were not in the cellar for 10 days.....or am I the only lush around here. 

Dear Red,

Oh I was definitely in the cellar during that time. But I was . . . otherwise distracted.

And I had pretty much given up on this; when I tasted it when first opened it had not impressed - that big, oaky, extracted, tannic stuff that I really haven't much use for anymore. So my motivation to go back to it was pretty slim.

Nonetheless, I'm glad this sort of inadvertent experiment turned out as it did - perhaps, there is hope for big, oaky, extracted . . .

Best, Jim