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The Official Wine Thread - Page 1016

post #15226 of 17488
What do you mean by balanced? I think that is their question. For that matter, what do you mean by integrated?
post #15227 of 17488
I see. To me, when a wine with 15.5% doesn't taste overly alcoholic, or alcoholic in an unpleasant/prominent way for that matter, it is well integrated. Balanced -- well, it seemed round. Mellow tannins -- also given that young an age --, interesting taste, long finish, not too sour (but just enough to make it interesting), not too fruity (but enough), no overly prominent alcohol. It's a word I read often, so maybe I overuse it -- very possibly true.
FWIW, I've just taken the last sip and now it seems a tad too alcoholic, which confuses me. I didn't notice it before. Does alcohol get more prominent with extended breathing (about 7 hours now)? I would think the opposite, but of course I'm just guessing. Maybe I'm just a tad drunk and that is why I taste more alcohol. Who knows.
post #15228 of 17488
Well, I was more gutted by that high alcohol level. French vino I know least but I always thought 13-15% was typical for CDP and the CDP I've enjoyed was~14 IIRC
post #15229 of 17488
Who are you guys, Matt's favorite sommelier Raj Parr? A wine doesn't have to be under 14% to taste balanced.
post #15230 of 17488
Didn't say it had to. Never mentioned balanced actually. Just (generally) haven't enjoyed wines going north of 15%, especially when they're noticeably hotter than "standard".
post #15231 of 17488
Quote:
Originally Posted by kwilkinson View Post

Who are you guys, Matt's favorite sommelier Raj Parr? A wine doesn't have to be under 14% to taste balanced.

no. But 15.5% is really pushing a line of heavy extraction and high ABV.




I haven't had that wine, so I cannot comment fairly. Having said that, 15.5% is a big indicator of what's inside, and an indicator that I would expect from Cali Zin with "an edge" and not a CdP.
post #15232 of 17488
To be fair, I didn't really know it had 15.5% when I ordered it, so I was a little surprised too. The reviews at CT were good (wink.gif). Just checked and Decanter also likes it (17/20, they call it balanced). Not sure what image Decanter has though. Anyway, I enjoyed it, which is, for now at least, good enough for me. Maybe as I become more experienced, I will judge differently, but for now I can only judge it the way I did.
post #15233 of 17488
I, on the other end of the spectrum, opened a bottle of 2006 L de Lyeth Sonoma Cab. 13.5%. At first it showed notes of grape koolaid with everclear, which in time melded into something more of a weird mixture of Mega Purple and Mike's Hard Grape.
post #15234 of 17488
This one packs a punch, but is not hot at all. Zind Humbrecht Gewürztraminer grand cru clocking in at 16.5%. No chaptalization, no over-extraction. Sweetness and the spicyness of gewurz balances teh alcohol...



I have a bunch of CdP from good producers that regularly exceed 15% (Telegraphe, Clos des Papes, Beaucastel) to say nothing of Bandols from Gros Nore which are usually around there too for alcohol level. Nothing wrong with a big-alcohol wine, so long as that's not it's only quality...
post #15235 of 17488
The ZH wines are generally freaks, at least to me. They achieve a level of sweetness that defies the levels of residual sugar. They're technically dry, but don't really taste it, yet they manage to be balanced and not cloying. I like them, but don't get to drink them as often as I'd like.
post #15236 of 17488
Quote:
Originally Posted by tattersall View Post


I have a bunch of CdP from good producers that regularly exceed 15% (Telegraphe, Clos des Papes, Beaucastel) to say nothing of Bandols from Gros Nore which are usually around there too for alcohol level. Nothing wrong with a big-alcohol wine, so long as that's not it's only quality...

Interesting... my limited experience with La Crau, Beaucastel have all been in the 13.5-14.5 range as far as I can recall.
post #15237 of 17488
I would like it if along with alcohol content bottles also included residual sugar content.
post #15238 of 17488


Couple of "blind buys". Had the Hensel Spätburgunder at my uncle's at Christmas and it was drinking very good. Great, easy everyday wine. So I thought, why not some of their other lineup?

Hensel's Saint Laurent is disgusting to me. I can't drink it. I'm not sure whether it's the vine or the bottle is completely flawed. It tastes like the wine has gone bad, or the wine itself fermented... if that makes any sense. At least my mum likes it.

Schneider makes good wines but he's very much into marketing "bs". Which isn't that bad by definition, since it kind of stirred up the Pfälzer wine scene, but he's also said to be a little imprecise about classifications and vineyards -- to his advantage, of course. Hensel also seems to partially take a similar marketing route. But he's got some special vineyards that are located 100-200 meters higher than most of Pfalz's famous vineyards which gives him a special status. Back in 2006, when the forum post where I got these informations from was posted, Hensel was cultivating just three vines and it was more of a hobby (he purchased and completely renovated the over one hundred years abandoned chateau.. so definitely a passionate hobby). By now, he's one of the more famous producers in the region.
Anyhoo, too much marketing or not, the wines are decent to very good (except Saint Laurent, of course lol8[1].gif).
post #15239 of 17488
Quote:
Originally Posted by patrickBOOTH View Post

I would like it if along with alcohol content bottles also included residual sugar content.

Which reminded me of this- and I agree it's probably scare people away- the mere mention of sugar: http://www.winecurmudgeon.com/my_weblog/2009/07/wine-terms-residual-sugar.html
post #15240 of 17488
Canada seems to have adopted its own sweetness scale for wine and people seem to talk about it a lot there. It's numerical and I have no idea how it operates but a waiter will be pouring what is a $9 bottle in the US and start telling you about the sugar content. It's puzzling.
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