Wines drunk recently

[Florida Jim]

With Swiss cheese and crackers:

1999 Freie Weingartner, Gruner Veltliner Achleiten:

very powerful and expansive nose of flowers, citrus, mineral and light honey/

medium body, smoother and creamier than at release but has element that is almost piquant, strong flavors follow the nose, very intense, concentrated, well balanced/

very long, flavor-filled finish.

I have heard this vineyard described as producing wines with a “pong” on the palate; this wine seems to evince that contention. As noted, it has a smoother and deeper texture than at release. But it is still an intensely flavored Gruner and very well balanced. Delicious.

About $17, discounted.

With Thai curry shrimp on rice:

1998 Mittnacht-Klack, Riesling Schoenenbourg VV:

less powerfully scented than the preceding wine but still floral with elements of white fruit, spice, petrol and sugar syrup on the nose/

medium body, not near as sweet as the last bottle, more mineral tones among the white fruits but still the viscosity of a VT-type wine, concentrated and balanced/

medium length finish.

Good accompaniment to the spicy curry and back in kabinett level of sweetness. Good wine.

About $17, discounted.

With grilled pork chop and root veggies:

2000 Zenato, Valpolicella Ripassa:

very attractive nose of plum jelly, blackberry, maple candy and earth/

medium body, flavors follow the nose with a sweetness that avoids being cloying, concentrated, clean, supple, with good grip/

long, slightly drying finish.

At 13% alcohol, a near-Amarone one can drink with dinner. I thoroughly enjoyed this wine – it is not just Amarone-light but has a flair all its own and was superb with the pork. I will buy a lot of this.

About $15, discounted.

With poached salmon and summer squash casserole with ricotta custard:

1999 Lafarge, Volnay Vendage Seletionnees:

beautiful aromas of fresh cherry juice, gentle oak, spice and earth/

light body but no lack of ripe flavors that follow the nose, somewhat sappy, good grip, well balanced, very clean on the palate/

medium length finish with enough tannin to remind me that this needs more time.

Lovely wine; the kind of wine I could drink more often than any other. Elegant, flavorful, balanced, clear and an absolute delight with the food.

About $35, delivered.

Best, Jim

[tanabutler]

Gruner Veltliner

Florida Jim, I had my first Gruner Veltliner at Farallon back in January. I adored it.

I came home smitten and Googled it, and found this article.

The one I had is called Dinstlgut Loiben Gruner Veltliner Pfaffenberg. I can't find it in my area, but am on the hunt.

[Florida Jim]

The one I had is called Dinstlgut Loiben Gruner Veltliner Pfaffenberg. I can't find it in my area, but am on the hunt.

This producer is a coop and there are over 500 owners/growers involved. Not that that means it is a bad producer, by any means, but there are a few producers in that area (the Wachau) that have a more individual style. Some include Hirtzberger, Knoll, Alzinger, Jamek, Nikolaihof, F.X. Pichler, Rudi Pichler and Prager. These may cost a bit more but you may find the individuality is worth the price.

BTW, the last several vintages have been good ones for Gruner.

Best, Jim

[Carema]

With grilled pork chop and root veggies:

2000 Zenato, Valpolicella Ripassa:

very attractive nose of plum jelly, blackberry, maple candy and earth/

medium body, flavors follow the nose with a sweetness that avoids being cloying, concentrated, clean, supple, with good grip/

long, slightly drying finish.

At 13% alcohol, a near-Amarone one can drink with dinner. I thoroughly enjoyed this wine – it is not just Amarone-light but has a flair all its own and was superb with the pork. I will buy a lot of this.

About $15, discounted.

FJ:

I think one of the reasons this tastes so Amarone-esque, more so than other ripassos, is that Allegrini blends 70% Valpolicella and 30% Amarone to make the wine. Most ripassos are Valpolicella fermented with the Amarone lees. This may not be breaking news to anyone but I always have thought their ripasso really stands out due to this technique choice. Again superior pricing where you reside, no doubt.

OK I will admit I am on crack. We are talking about two different wines. I need new glasses apparently. Or maybe it is just time for the gallows........

Edited August 17, 2003 by Carema (log)

[Echezeaux]

OK I will admit I am on crack. We are talking about two different wines. I need new glasses apparently. Or maybe it is just time for the gallows........

Are you now wearing Riedels, Spiegelaus or Lenscrafters???

You're not serious, are you?

Gallows of Sonoma???

[Carema]

Perhaps I need bifocals. The Glorious Gina Gallow could come into focus walking through her paesticide laden pristine fields talking of awards and oaks chips....

Edited August 17, 2003 by Carema (log)

[Echezeaux]

You don't think Gallo uses oak chips, do you?

Perhaps with a cold cerveza Ms. Gallo might bring out those chips and a dip (probably, what?, Pico de Gallo???)...

[Florida Jim]

Are you now wearing Riedels, Spiegelaus or Lenscrafters???

You're not serious, are you?

Gallows of Sonoma???

Good thing you're using an alias. :)

Best, Jim