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Posted

Had this last night with the DC Crue at Butterfield9. This was the wine I brought.

Here are the sketchy TNs I tapped into my pager...

Very balanced and elegant, very fruit forward with a hint of sweetness to it (maybe this is the syrupiness that was mentioned by Rev and others?). I also got a sense of guinnea fowl and a wee bit of cassis. Great finish. Certainly not 'restrained', quite the opposite, but not like the gushing face of a child telling you about the cool dead turtle he found in the road, either.

This is worth 92 TJ points presently.

Posted
but not like the gushing face of a child telling you about the cool dead turtle he found in the road, either.

Great description!

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

Posted
but not like the gushing face of a child telling you about the cool dead turtle he found in the road, either.

Great description!

doc,

I quite agree. I always prefer the strange turn of phrase to the "gobs and gobs" approach.

Mark

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