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The Official Wine Thread - Page 925

post #13861 of 17899
Quote:
Originally Posted by gomestar View Post

I have some of that Champs in my cellar - is it ready? I've been holding off.
it's ready but you could keep it for a long time I think
post #13862 of 17899
I would very much enjoy that sweet spot where the acidity calmns down and integrates with the wine, but before any noticeable heft from age (or oxidation) appears. YMMV.

how did the dinner go?
post #13863 of 17899
well that time would be now. It was less "nutty" than I am used to for aged champs and also still very bubbly, whereas most older champs IME start to go slightly flat, that is, not truly flat but they lose some of their bubbles. This was still bubbling with vigor. Definitely zero oxidization.

Dinner was all good, except the pommes rissole, which were undercooked.
post #13864 of 17899
oh yeah, if you need help consuming it, bring it over. I will make something to go with it and provide some other wines. smile.gif
post #13865 of 17899
What a guy!
post #13866 of 17899
Quote:
Originally Posted by Manton View Post

oh yeah, if you need help consuming it, bring it over. I will make something to go with it and provide some other wines. smile.gif

perhaps
post #13867 of 17899
Quote:
Originally Posted by gomestar View Post

perhaps

Don't forget I'm only a quick car ride away from Manton's with a cellar full of old goodies! :^)
post #13868 of 17899
Quote:
Originally Posted by gomestar View Post

I would very much enjoy that sweet spot where the acidity calmns down and integrates with the wine, but before any noticeable heft from age (or oxidation) appears. YMMV.
how did the dinner go?

The rioja, food, and Champagne were great. The drive home was less great.
post #13869 of 17899
Quote:
Originally Posted by itsstillmatt View Post

The rioja, food, and Champagne were great. The drive home was less great.

Yar! Drives home are never fun, says I.

simpsons+sea+captain.jpg
post #13870 of 17899
Quote:
Originally Posted by Slewfoot View Post

Don't forget I'm only a quick car ride away from Manton's with a cellar full of old goodies! :^)

this has the possibility to be epic.

or, given the !!!!! posts in this tread from this weekend, this has the possibility to be roughly average.
post #13871 of 17899
Quote:
Originally Posted by Manton View Post


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.

It's not, as I understand it, terribly common but there are Rioja makers that age 10-20 years in barrel. Pre-1970 Rioja making practices get murky.
post #13872 of 17899
Quote:
Originally Posted by gomestar View Post

this has the possibility to be epic.
or, given the !!!!! posts in this tread from this weekend, this has the possibility to be roughly average.

Epic's my middle name.

3000-austin-powers.jpg
post #13873 of 17899
Quote:
Originally Posted by Piobaire View Post

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!

Laura and Laura. The class is of much higher level than I anticipated. One dude guessed one of the blind tastes to be a syrah from barossa from 2009 and he was spot on. Previous knowledge is expected and facts are thus kind of glanced over. I am quite happy. Lots of blind tastings throughout the day helps
post #13874 of 17899
we were talking about the possibility of barrel aging, but wouldn't they lose a shitload of wine to evaporation if they did that?
post #13875 of 17899
Quote:
Originally Posted by Manton View Post

oh yeah, if you need help consuming it, bring it over. I will make something to go with it and provide some other wines. smile.gif

my other half is open to the idea
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