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The Official Wine Thread - Page 1035

post #15511 of 17875


The Dönnhoff Tonschiefer Riesling is pretty good. Quite fruity, but a good amount of acidity and minerality to even it out. Silky. Would buy again.

The Knab.. well, it's a tad too oaky for my taste, but still quite good -- got three bottles of it, and I'm not regretting it at all for 8€ per bottle or so.
post #15512 of 17875
The Tonschiefer is maybe the only Doennhoff I haven't had. Not sure how I always manage to miss it.

I wish I could find decent Pinot Noir for that price...
post #15513 of 17875
If you can find Hensel's Spätburgunder, go for it. It's also about 8€, and while I just had it during Christmas at my uncle's, which may very well add to the enjoyment atmosphere-wise, it's less oaky and was fantastic as a daily drinker. Haven't found it offline yet, so I'll probably have to order some online.

I'll look forward to compare your experiences with the other Dönnhoffs I still have to try with mine. You should definitely try the Tönschiefer, it's interesting. I've read that the 2011 is more fruity than usual. It's definitely on the fruitiy side, but like I said the acidity balances it.
post #15514 of 17875
Yeah, I just checked WineSearcher, and everything it returns is in Germany, so I'm guessing they don't have a US importer frown.gif

I've had a couple of the 2011s so far. Fruitier than the 2010s, but that's not saying much... Doennhoff, per usual, doesn't seem to be having any issues putting out balanced wines in 2011 though...
post #15515 of 17875
Thread Starter 
Quote:
Originally Posted by Piobaire View Post

She's from Toronto. This is to be expected. devil.gif

Lol
post #15516 of 17875
Quote:
Originally Posted by b1os View Post

AppleMark

The right one, Marchese di Barolo Gavi, smells extremely sulfuric. Like when you buy some vacuumized pork that smells sulfuric (happens sometimes). Off bottle? Taste is ok, though I think I taste something off. Didn't want to delve further into it, since the smell is off-putting and I'll likely return it. Never had a white wine that smelled like it before.
Quote:
Originally Posted by b1os View Post

http://www.grapestompers.com/articles/hydrogen_sulfide.htm
Interesting, though I doubt it was the cause in my bottle. Should've been the whole batch otherwise.

Returned the wine today. The smell was mostly gone, so the salesperson wasn't completely believing me, I guess. We then proceeded to open anther bottle. Same sulfuric smell. Seems like the whole batch is waste, so it may very well be the hydrogen sulfide. I find it peculiar that this happens to as big a winery as Marchese di Barolo. I returned with another Arneis instead.
post #15517 of 17875
Quote:
Originally Posted by b1os View Post


Returned the wine today. The smell was mostly gone, so the salesperson wasn't completely believing me, I guess. We then proceeded to open anther bottle. Same sulfuric smell. Seems like the whole batch is waste, so it may very well be the hydrogen sulfide. I find it peculiar that this happens to as big a winery as Marchese di Barolo. I returned with another Arneis instead.

Doubt it was the whole batch... but considering they say that 1-in-10 (and some argue it's 1-in-8) bottles are corked or bad in some way...
post #15518 of 17875
Quote:
Originally Posted by Cary Grant View Post

Doubt it was the whole batch... but considering they say that 1-in-10 (and some argue it's 1-in-8) bottles are corked or bad in some way...
If it's indeed hydrogen sulfide, which develops prior to bottling, it had to be the whole batch (barrel).
post #15519 of 17875
My (limited) understanding is that some of the items that can cause the problem are often present and it may only be poor storage that causes it to develop. (Versus H2S that's due exclusively to bad wine making practice.)

Paging Slewfoot.
post #15520 of 17875
Yeah, the only pages writing about H2S are DIY winemaker websites. So I highly doubt Marchesi di Barolo would make these errors, and wouldn't treat it properly.
The gents at the store didn't look like they've dealt with a smell like that before, so they didn't know what it was either. Hopefully Slewfoot can shed some light.
post #15521 of 17875
I returned a bottle of corked wine to a local shop and got another bottle of the same, that one was corked too. The third time I refused to accept the same wine. They said they would "look into it" and let me get another bottle of the same price.
post #15522 of 17875
Quote:
Originally Posted by patrickBOOTH View Post

I returned a bottle of corked wine to a local shop and got another bottle of the same, that one was corked too. The third time I refused to accept the same wine. They said they would "look into it" and let me get another bottle of the same price.

All it takes is for a truckload of palettes to sit in a hot parking lot for a couple of days and snooty Bordeaux becomes clearance cooking wine.
post #15523 of 17875
This wine was so bad I wouldn't have used it to cook anything. The girlfriend's own words, "Smells like a rotten fart!"
post #15524 of 17875
Then again I am sure at some point corked is similar smelling to "too warm for too long", but I have had some bottles with a sticky smushed cork under the foil. I think this is more to do with too warm for too long. Corked is entirely different and can appear to have a cork that is fine and intact. Is this correct?
post #15525 of 17875
I get you... a chef here was recently caught out using cooking wine on their wine list. It wasn't rotten, just old an off and the distributor had been explicitly selling for off-menu use only. The restaurant bought it at 1/4 the price of normal wholesale... foo.gif
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