The Official Wine Thread - Page 901

Does anybody know what wine this is? (right there in the background)

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.

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?

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.

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¢.

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.

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.

How was? Compared o the 2009?


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

Shot. Kaput. Rancid.

Sorry to hear about the skunk bottle.

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.

'10 Mouton Cadet Graves. More balanced acidity after one hour breathing, moderate tannins, decent finish. To my taste, however, too fruity/jammy.

Report needed.

Need Schooling: Mascarello Bartello Barolos.
97,99, or 00

$150 per. Restaurant price.



Yea nea?