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The Official Wine Thread - Page 963

post #14431 of 18231
Marbuzet and Lan are both really good.
post #14432 of 18231
Lan is consistently great for the price.

Gomey- Whose Falaghina? Under-appreciated wine.
Drinking Poderi la Collina's Sauv Blanc tonight. Really nice- less New Zealand grapefruit, more grapefruit "rind". Interesting.
post #14433 of 18231
Quote:
Originally Posted by Cary Grant View Post

Gomey- Whose Falaghina? Under-appreciated wine.

San Gregorio
post #14434 of 18231
This is an oddball question I know, but given these two options which would you prefer? A more one-dimensional wine with more age on it, or a young wine with more complexity. Also, would food be a factor?
post #14435 of 18231
You imply age is a universally redeeming factor across any varietal or style. Just not true. Additionally, the need for age could vary from vintage to vintage etc.

A number of folks here prefer a certain amount of age on wines that, IMHO, renders the wines pretty lifeless.

While I can imagine bottles of either as you describe, I prefer complexity, or at least depth with balance... so I guess I'd opt for younger and complex over one-note regardless of age.

I can't begin to factor food into it baswd on your criteria... it'd be more about the flavors, varietals, tannins etc...
post #14436 of 18231
I likely have a preference for age, assuming the characters that are usually associated with an aged wine are present.

Food is rarely a factor for me.
post #14437 of 18231
I hear you. Terms of food, I meant the wine with age is a bit softer so that could have an impact on the choice.
post #14438 of 18231
Hmm, am kicking myself for having passed up the chance to buy this on one of those daily discount sites:



Had to buy six of them to get free shipping, and I have no experience with cru Beaujolais. Probably should've gone for it nonetheless.
post #14439 of 18231
Quote:
Originally Posted by erictheobscure View Post

Hmm, am kicking myself for having passed up the chance to buy this on one of those daily discount sites:

Had to buy six of them to get free shipping, and I have no experience with cru Beaujolais. Probably should've gone for it nonetheless.

Oy vey, I would have loved to pick up a few of those.
post #14440 of 18231
Quote:
Originally Posted by erictheobscure View Post

Hmm, am kicking myself for having passed up the chance to buy this on one of those daily discount sites:

Had to buy six of them to get free shipping, and I have no experience with cru Beaujolais. Probably should've gone for it nonetheless.

That's a hell of a wine for the price. This along with Jean Paul Brun's Côte de Brouilly and LaPierre and Foillard are great examples of how good a wine Bojo can be.

We had a pretty interesting tasting experiment the other night. Playing around with the idea of finishing Chardonnay in tank after 10-14 months in barrel to induce yeast autolysis, we consulted Jeffrey Patterson's results. Starting, I think, in 2007, he's been doing six months in tank following barrel time for a "reserve" Chardonnay.

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I really liked the 07s, though the difference between the estate and the reserve is a somewhat fine adjustment. The 08s need some more time. Interesting in contrast to his current releases, which we tasted last week when we visited. His wines are truly meant to be drunk with several years in bottle. he recommends ten. The '10 Pinot Noir is fan-freaking-tastic, by the way, and the '09 chard too.
Edited by Quatsch - 11/16/12 at 10:41am
post #14441 of 18231
post #14442 of 18231
Quote:
Originally Posted by vinouspleasure View Post

97 burgess, great wine, cherries, plums, asian spice, sandalwood, long finish, tannins resolved, great mature american cab

Looks delicious!



Just received my Sea Smoke allocation smile.gif
post #14443 of 18231
some stuff from the weekend

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post #14444 of 18231
Thinking about all of this 2 day old wine stuff made me remember something my grandmother told me. She said in Italy if there was a 2nd day bottle of wine laying around her father would put a bunch of strands of uncooked pasta in the bottle with the remaining wine. She said that this sped up the process of it turning to vinegar so they could use it as vinegar. Does this make any kind of sense, or is it some old people hokey nonsense?
post #14445 of 18231
I received my Sea Smoke allocation.

I've an extra 2 bottles of the Southings if anyone wants it at my cost + shipping. Total would be $70 + s/h.

Cheers
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