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The Official Wine Thread - Page 901

post #13501 of 17916
Does anybody know what wine this is? (right there in the background)

post #13502 of 17916
Opened a 1999 Chave Hermitage Blanc tonight to drink with TFL lobster and mac and cheese dish. Very disappointing, lots of alcohol on the nose and tastes, well, just awful. Going to let it come to room temp and see if it gets any better.
post #13503 of 17916

I would do the opposite, chill the crap out of it.  Most Chave whites are nice young or older, not in between.  I would consider yours older.  How was the storage, providence?

post #13504 of 17916
2012-07-29152826.jpg
post #13505 of 17916
I'm not sure how chilling it would do anything but potentially mask the flaws. I purchased at auction, but the bottle is pristine and so was the cork. I've had older Chave blancs and they can be wonderful. This bottle was most certainly not.
post #13506 of 17916
Quote:
Originally Posted by coolpapa View Post

I'm not sure how chilling it would do anything but potentially mask the flaws. I purchased at auction, but the bottle is pristine and so was the cork. I've had older Chave blancs and they can be wonderful. This bottle was most certainly not.

Agree, chilling "the hell" out of it will just shock your taste buds. As I noted the other night with the bottle of The White from Booker Wines bringing it up to room temp revealed so much more than when I first brought it out of the chiller.
post #13507 of 17916

Chilling the wine will lessen the alcohol esp in the nose.  I agree that you may taste more at warmer temps, but you will notice the flaws as well.  I think it may have been poorly stored/handled at some time.  My 2¢.

post #13508 of 17916
Quote:
Originally Posted by Edgein View Post

I would do the opposite, chill the crap out of it.  Most Chave whites are nice young or older, not in between.  I would consider yours older.  How was the storage, providence provenance?

I disagree. I find many Rhone whites show best when treated like a red wine. I prefer to serve at cellar temperature, and let it warm a bit in the glass to bring out the aromatic complexity. That being said, I avoid purchasing aged white Hermitage, as I've poured tons of money down the drain due to oxidation issues.
post #13509 of 17916
What I had the other day:

2011 Gemischter Satz, Zahel
n.V. Riesling Brut, Schloss Gobelsburg
2003 Setzberg Riesling Smaragd, Hirtzberger
2009 Loibenberg Grüner Veltliner Smaragd, Knoll

I liked the Hirtzberger best, by far. Underrated vintage for Wachau wines.
post #13510 of 17916

700

post #13511 of 17916
Quote:
Originally Posted by Piobaire View Post

2012-07-29152826.jpg

How was? Compared o the 2009?


I opened my last bottle of 2001 Poderi la Collina Barbera d'Alba last night.

Shot. Kaput. Rancid.

frown.gif
post #13512 of 17916
Sorry to hear about the skunk bottle. frown.gif

I've not have an 09 SS yet. Think I've had a bottle or two of the 08 and remember being a bit disappointed at the time. My memory is saying it was a little disjointed and the tannins were gripping. This was drinking very, very nicely. Smooth, medium acid, nice fruit.
post #13513 of 17916
'10 Mouton Cadet Graves. More balanced acidity after one hour breathing, moderate tannins, decent finish. To my taste, however, too fruity/jammy.
post #13514 of 17916
Quote:
Originally Posted by Quatsch View Post

that wine's a sweet value.

Going tasting at Tablas Creek tomorrow. Very excited.

Report needed.
post #13515 of 17916
Need Schooling: Mascarello Bartello Barolos.
97,99, or 00

$150 per. Restaurant price.



Yea nea?
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