or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread
New Posts  All Forums:Forum Nav:

The Official Wine Thread - Page 892

post #13366 of 17875
Was over at a friend's house for dinner last night and we had the 2011 Bedrock Casa Santinamaria and some '06 1er Cru red Burgundy. The Burgundy was excellent but I have no details, and the Bedrock white (white field blend from Sonoma co) was silly good for the $16-18 it costs.
post #13367 of 17875
Quote:
Originally Posted by tattersall View Post

...Charles Joguet Cuvee de la Cure
469

Enjoying this right now - much more rounded and complex than most Loire reds - this is very good indeed!
post #13368 of 17875

Had to go over to a client, this is what he offered me. I just love my job sometimes shog[1].gif

cc.jpg

post #13369 of 17875
that looks oxidized to all hell.
post #13370 of 17875
No kidding... was wondering if the pic color was off but appears it was the champ.
post #13371 of 17875
And flat.
post #13372 of 17875
the flatness is probably attributed to the oxidation. So is the urine color.

I've had plenty of oxidized Champs, but probably not to that level.
post #13373 of 17875
I am totally jonesing for being at the Petrossian Lounge right now with a couple ounces of Osetra and a bottle of Champs that is heavy on the sur lie.
post #13374 of 17875
Quote:
Originally Posted by gomestar View Post

the flatness is probably attributed to the oxidation. So is the urine color.
I've had plenty of oxidized Champs, but probably not to that level.

Interesting observation. I don't have a lot of experience with sparklers - I made some sparkling base in NZ - but now that you say that oxidation in a sparkling wine should be kind of an interesting phenomenon.
post #13375 of 17875

Grrr...

post #13376 of 17875
Does anybody else regularly put some age on less-expensive wines to see what happens? I bought a few bottles of a VdP from Languedoc last year made by Jeff Carol which is based on Cabernet Franc (55%) with some Syrah, Merlot, and Carignan(e), and last year it tasted very ripe and had a little bit of alcoholic heat. Just over a year later, its come along nicely, with an aroma thats still powerful, but the alcohol has integrated and its traded some of that ripe fruit for garrigue, leather, and tobacco. Its called Puydeval, and an excellent wine for the $$.

I've also got some Ribiera Sacra mencia from '09 that I'm sitting on. I think its just interesting to see the evolutions in different wines, and when there's only $15 or $20 at risk, its much less of a big thing.
post #13377 of 17875
09 Turley Juvenile Zin.
post #13378 of 17875
Cracked a 02 pride merlot today, it actually showed better than the cab, my guests loved it! Big, jammy, and ripe, with lots of black currant, cherry cola, and a nice long, silky smooth finish. Definitely peaking right now.
post #13379 of 17875
Quote:
Originally Posted by Quatsch View Post

Does anybody else regularly put some age on less-expensive wines to see what happens? I bought a few bottles of a VdP from Languedoc last year made by Jeff Carol which is based on Cabernet Franc (55%) with some Syrah, Merlot, and Carignan(e), and last year it tasted very ripe and had a little bit of alcoholic heat. Just over a year later, its come along nicely, with an aroma thats still powerful, but the alcohol has integrated and its traded some of that ripe fruit for garrigue, leather, and tobacco. Its called Puydeval, and an excellent wine for the $$.
I've also got some Ribiera Sacra mencia from '09 that I'm sitting on. I think its just interesting to see the evolutions in different wines, and when there's only $15 or $20 at risk, its much less of a big thing.

I have a 2001 penfolds bin 389 sitting around, will pop it soon.
post #13380 of 17875
Fell into an unplanned Tuesday night debauchery... complete with Wednesday AM "what was I thinking?"...

263
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread