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The Official Wine Thread - Page 1024

post #15346 of 17877
Quote:
Originally Posted by gomestar View Post

another sip, it is indeed a great wine for $20

ended up splitting it before heading out last night. probably got a bit too much fridge time to get a full sense of it, but definitely agree that it's delicious. unfortunately I don't actually have another bottle (thought I remembered grabbing one, but I guess my hands were too full by the time I reached the back of the store), but I guess I now have a good excuse to go back.
post #15347 of 17877
Quote:
Originally Posted by coolpapa View Post

Opened a 94 Montebello that was really off, so I popped a 02 Lynch. Not a great year for Bdx, but my wedding year, so I have a few. At 10+ years, this is really nice. Balanced, clearly Bdx, fruit holding and for my tastes, probably won't get alot better.

perhaps it's just me but I have found something to like in every Bord vintage from the 2000s. Not all are equal quality of course but all of them are good in their own and none I think I have to avoid.
post #15348 of 17877
Found this gem for $12. Lighter than I expected given the blend, but it is pretty solid.

75B1DC62-5780-470C-9B6A-65BE9D66916A-283-0000000C801CB1C8_zps7aaf24c4.jpg
post #15349 of 17877
Interesting, where did you pick that up?
post #15350 of 17877
So far, I've just had very few wines I bought that I found unpalatable. The Hensel Saint Julien comes to mind, obviously, as does the Harvey Crest red I've had a couple months ago. Anyhoo, I've opened the Robert Weil Riesling kabinett trocken '11. It opens with some interesting acidic and fruity notes. But then comes.. hardly anything. It nearly completely lacks body. I wonder how anyone can release a wine like that, at a pricepoint of 13-15€ (so probably 20-25$). There's much, much better wine out there for the budget. So yeah, please avoid it. I, for one, will avoid Robert Weil's wines for now. Maybe his other wines are btter, but he released this one, so he made a decision which means he's likely going to do it again. No thanks.
post #15351 of 17877
big mint component. interesting.


huge cherries and chocolate on the nose and palate. one part hmmmm and one part yuck.





neither are what I would call balanced. At least the Loire I wasn't going "wtf with these cherries and chocolate?"
post #15352 of 17877
Quote:
Originally Posted by gomestar View Post

cocktails with dinner is for jackasses. cocktails before or even after are ok.

Cocktails are pre-meal in my book. I don't get the urge for G & T after dinner.
post #15353 of 17877
Then maybe you should avoid highballs/longdrinks and rather look out for cocktails that are more appropriate as digestifs. Old Fashioned, Rusty Nail, whatnot.
post #15354 of 17877
Having not had that I can recall... on the lookout for a Cotes du Jura to try.

Who would thought they'd be so hard to find locally? Are these terribly uncommon?
post #15355 of 17877
Quote:
Originally Posted by Cary Grant View Post

Having not had that I can recall... on the lookout for a Cotes du Jura to try.

Who would thought they'd be so hard to find locally? Are these terribly uncommon?

They are not common, but around here a random shop will have them if the buyer is a fan. Great with Comte.
post #15356 of 17877
I read just that the other day and prompted me to hunt. I have yet to call the one guy I know who most likely might have something... what are prices like?
post #15357 of 17877
A lot of good cotes de jura around $20. For Arbois or vin jaune the prices go up kind of quickly.
post #15358 of 17877
Any suggestions for a restaurant in Manhattan with a decent selection of Red Burgundies on the wine list?

More detail: need to put together a business dinner. Would like a place with some depth in the entry to mid-tier of Burgs--around $200/bottle and under. No DRC for me, unfortunately. Food budget is pretty much anything short of Per Se prices; would prefer to avoid giant tasting menus as well because that is just too long to spend at a business dinner. Open to just about any type of cuisine, though my preference for wine is obviously going to self-select that a bit.

This will be a fairly festive occasion (and internal--no clients), but it is a business meal, so ideally no Meatpacking shitshow, not that I would expect anything like that to have the wine I am looking for.

Bonus points for a good Riesling selection as well, but that is much less important.
post #15359 of 17877
$200 for Burg in a restaurant is not that easy. But I would look at Tribeca Grill. Gramercy also has a nice list, good reisling selection as well.
post #15360 of 17877
Quote:
Originally Posted by Manton View Post

$200 for Burg in a restaurant is not that easy. But I would look at Tribeca Grill. Gramercy also has a nice list, good reisling selection as well.

Thanks. I know I'm not going to get aged GCs for that, but I should be able to get at least some entry or mid level stuff from decent producers I would imagine.

Gramercy is a great suggestion, don't know why I didn't think of that!
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