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The Official Wine Thread - Page 924

post #13846 of 17850
Tonight, sea smoke vertical tasting smile.gif
post #13847 of 17850
wtf is going on this weekend???
post #13848 of 17850
^Word. Back to plebeian wine:



From right to left:
The 1479 Albus Cuvée is drinking fine. Great value for 5.50€. Prominent fruit.
The Regaleali Rosso Sicilia was ok. Winery of the year (Gambero Rosso). I prefer other wines for 8€. But it's definitely fine.
The Chianti is ok, too. Solid.
Domäne Wachau's entry level (I think) veltliner is a good bet for 8€. Not any "spritz" like you get from some younger veltliner but good (nonetheless?).
Dr. Bürklin-Wolf's Riesling is drinking fine, too. Got it with 25% discount for 7€ and it's pretty good for that money. Full bodied, nice acidity, pleasant fruit. Would buy again. Plus it's from the region where I was born.

What's the strong flavor called in the aftertaste of most white wines? Gamey?
post #13849 of 17850
Quote:
Originally Posted by b1os View Post

Domäne Wachau's entry level (I think) veltliner is a good bet for 8€. Not any "spritz" like you get from some younger veltliner but good (nonetheless?).
their entry level Riesling is really nice. I had it last weekend for $20, and i would buy again
Quote:
Originally Posted by b1os View Post

What's the strong flavor called in the aftertaste of most white wines? Gamey?
not sure, but rare is the white wine whose aftertaste Id describe as gamey
post #13850 of 17850
^I just bought their veltliner because Piob spoke highly of them. Also bought their mid (or high?) -end one, Smaragd Kellerberg. Looking forward to it.

Which Riesling did you have? I think they all have terroirs in their name. The cheapest ones are like 8€ here (Federspiel Terrassen), which I guess is definitely a good value if you liked it for 20$.

Gamey may be the wrong word, but most of the white wines I've had have a "strong" note in the aftertaste that is sort of unique, imo. Some have it more, some less, but most do. Maybe that note is called "white wine".
post #13851 of 17850
Unless it's a Sauvignon blanc it's probably minerality I recall in the finish of most whites.
post #13852 of 17850
Quote:
Originally Posted by gomestar View Post

wtf is going on this weekend???

Had dinner with a nice older guy who was the buyer for one of orange county's biggest wine shops for years; his cellar is just absurd.
post #13853 of 17850
Quote:
Originally Posted by b1os View Post

^I just bought their veltliner because Piob spoke highly of them. Also bought their mid (or high?) -end one, Smaragd Kellerberg. Looking forward to it.
Which Riesling did you have? I think they all have terroirs in their name. The cheapest ones are like 8€ here (Federspiel Terrassen), which I guess is definitely a good value if you liked it for 20$.
Gamey may be the wrong word, but most of the white wines I've had have a "strong" note in the aftertaste that is sort of unique, imo. Some have it more, some less, but most do. Maybe that note is called "white wine".

I don't know what kind of whites you're drinking, but you could be describing a phenolic character. If you are particularly sensitive to it, you might find it in lots of whites. Everyone has certain predispositions in tasting - some people are sensitive to Brett, some people like it, for some it's oxidation or sulfur, etc.
post #13854 of 17850

With Riesling I find a petroleum taste in some young wines.  Haven't had a gamey flavor except for certain red Burg's and Rhone's.

post #13855 of 17850
Quote:
Originally Posted by Edgein View Post

With Riesling I find a petroleum smell in some older wines.  

fixed for me
post #13856 of 17850
I'm at this sommelier class at Fci in soho and I feel young and underdressed
post #13857 of 17850
post #13858 of 17850


Greatest bottle of champs I have ever tasted, hands down.

So, as to the '68 Rioja, very interesting wine. I don't mean that as a back-handed complement, it was delicious, but interesting in several ways. First, it was clearly "old wine" but not an old bottle. The cork was pristine, the bottle looked brand new, and the there was zero sediment. So, this wine had to be aged somewhere else and then recently bottled. Knowing, basically, nothing about Rioja, I have no idea how this works but I have never heard of the frogs or the Napans doing it so maybe it's a Spanish thing.

It was fully mature, a bit bricky at the edges, tannins gone but otherwise surprisingly youthful. None of the "bad" signs of aging. Really, just perfect and even a bit light compared to other Riojas I have had but of course I have never had one even close to this old. In fact, my experience with them has been largely negative since all the ones I have ever had have been really young and pitch black and tight and tannic and basically undrinkable.
post #13859 of 17850
I have some of that Champs in my cellar - is it ready? I've been holding off.
post #13860 of 17850
Quote:
Originally Posted by indesertum View Post

I'm at this sommelier class at Fci in soho and I feel young and underdressed

Who are your lecturers?

Remember to spit!
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