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The Official Wine Thread - Page 816

post #12226 of 18013
Quote:
Originally Posted by Savile Row View Post


Quote:
Originally Posted by patrickBOOTH View Post

When somebody refers to wine as "jammy" is it always in a negative context? I mean I would call some beaujolais jammy, but I could definitely see how somebody could describe cab franc as jammy (darker ripe fruit, over lighter ripe fruit).


I have been to wine tastings, restaurants, and have read articles wherein the term jammy has been used.
And it bothers me to no end, old sport, considering jammy should not, nor should ever be, included in the sommelier's lexicon.

Which may be why this argot nouveau is widely construed as being negative.

Ciao !

Have you ever had Petrus?
post #12227 of 18013
have you?
post #12228 of 18013
Quote:
Originally Posted by Piobaire View Post

Have you ever had Petrus?

99% here.
post #12229 of 18013
Quote:
Originally Posted by patrickBOOTH View Post

99% here.

+1
post #12230 of 18013
Quote:
Originally Posted by Piobaire View Post


Have you ever had Petrus?

To my immediate knowledge, no.

Be that as it may, years ago a lady friend and I rented a car in Paris and spent several days driving down to Madrid.

Two of those days were spent around Bordeaux, touring Medoc, Graves, and Pomerol.

Which is why I say to my immediate knowledge.  I cannot rule out the possiblity of having sampled a Petrus.

 

Ciao !

 

 

post #12231 of 18013
Quote:
Originally Posted by Savile Row View Post

To my immediate knowledge, no.
Be that as it may, years ago a lady friend and I rented a car in Paris and spent several days driving down to Madrid.
Two of those days were spent around Bordeaux, touring Medoc, Graves, and Pomerol.
Which is why I say to my immediate knowledge.  I cannot rule out the possiblity of having sampled a Petrus.

Ciao !


 

In that order?
post #12232 of 18013
Quote:
Originally Posted by patrickBOOTH View Post


In that order?

Well, I was going to reply with thinly veiled sarcasm, but decided I would be a sport and consider your question a sincere one.

No doubt, at the probable expense of participating in a Paris a' Madrid road-trip inquisition...

 

From the north to the east to the south was the touring order.

So, if I may be privileged to make a trivial edit, if only to humor the peanut gallery... (oops, I guess sarcasm did leak-out afterall)...

That would be Medoc and then Pomerol and then Graves.

 

Merci et bonne chance, monsieur.

 

post #12233 of 18013
Quote:
Originally Posted by Savile Row View Post


Quote:
Originally Posted by Piobaire View Post

Have you ever had Petrus?
To my immediate knowledge, no.
Be that as it may, years ago a lady friend and I rented a car in Paris and spent several days driving down to Madrid.
Two of those days were spent around Bordeaux, touring Medoc, Graves, and Pomerol.
Which is why I say to my immediate knowledge.  I cannot rule out the possiblity of having sampled a Petrus.

Ciao !


 

Ah, my mistake. You just struck me as Petrus, old chap.
post #12234 of 18013
Last year I went to this place in Manhattan called Adour, which is a Ducasse restaurant. Very good food.

Anyway, one of the reasons I wanted to go is that according to the wine list on their website they had Petrus by the ounce, I believe it was $55/oz. I wanted to try it and $55 was reasonable, it seemed to me, someone who would never buy a bottle. I was all revved up to go but when I got there the somm sadly informed me that they had to drop it. Not enough takers and the preservation system they were using couldn't keep it fresh long enough.
post #12235 of 18013
Wow. The staff must have had some pretty nice 48 hour old Petrus to try on more than one occasion.
post #12236 of 18013
That surprises me. Hell, I'd pay $55 to try an ounce of Petrus.
post #12237 of 18013
vphoto-11.jpg

I've posted this before but drinking it again tonight. I love this wine. I'm stashing the '96 for a couple more years but the '95 is singing off the rip.
post #12238 of 18013
awesome.
post #12239 of 18013
I came across this right bank bord for $13. Chateau Saint Barbe, or something or another. It had some quote that I didn't understand on the back by Robert Parker along with Parker Rating: 87-89. Also, 15% alcohol. The highest I think I have had since paying attention to wine. I opened it up and I could smell the alcohol immediately and it almost tasted like a spirit to me compared to the 12%-14% I am used to. It is amazing the difference even 0.5% increase in alcohol makes. It had big fruit as well. I can't say I enjoyed it very much.

Is there a reason why a lot of right bank bords are never labeled by their appellations? They just "appellation bordeaux controlee" and it is anyone's guess as to where it comes from without knowing the chateau. Is it because they are not that notable?

Also, over the weekend I was at a restaurant and was going to order a bottle of wine. The only bordeaux they had was from Blaye and I couldn't bring myself to order it because of Manton's comment about it being the worst region.
post #12240 of 18013
I was having my morning Salmon and stumbled across this article on the increase in alcohol content in wine. Wondered what you guys thought:

http://blogs.reuters.com/felix-salmon/2012/02/08/charts-of-the-day-wine-heat-edition/
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