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The Official Wine Thread - Page 1046

post #15676 of 17918
Quote:
Originally Posted by itsstillmatt View Post

I had a Berthet Bondet Jura Nature tonight. Not a very oxidized version like the tradition. Next time you are out here for cheese, I will point you in the right direction.

Thanks- the guy that sold me this knows of the oxidized/rustic types but no one imports them here.
post #15677 of 17918
Quote:
Originally Posted by Piobaire View Post

Had quite a few wines last night. I popped an 08 Sea Smoke Ten and it was horrible upon open. The nose had heavy barnyard and it tasted like extracted prune juice. An hour later and it had opened up into a typical Sea Smoke. Tasted a Ken Wright that was totally flawed. Smelled very highly of sulfur and it was effervescent on the tongue. Somm knew it was there and said he had tried five bottles of three cases and they were all like that. Interesting flaw; I wonder what mechanism caused it?

Had a very affordable northern Rhone blend from Epoch Winery in Paso Robles. Was very good and I plan to visit there. Had a nice bottle of Torrentes with sushi. Also had a WA wine, can't remember the maker, but was Sauv. Blanc and Semillon blend. Had acid and a smoothness to it. Had a really light, in colour, body, and taste, RRV Pinot that I know is value priced but cannot remember the maker. Was from Alexander Valley and will have to ask the somm so I can buy some.

Lastly, as we were leaving, the somm handed me a wine bag that contained a bottle of Pierre Peters, the grower/producer that really brought me into the fold for Champagne.

Could be they had some brett. going on, then added a little too much sulfur in an attempt to save it?
post #15678 of 17918
Sounds like secondary fermentation to me.
post #15679 of 17918
I'm interested to see what his distributor says. I mean this is Ken Wright we're talking about. He's been a wine maker for 30 years, turns out killer wines...wrote the book on creating the various AVAs in Willamette and headed up the AVA association for Yamhill where his vineyards are.
post #15680 of 17918
Sulfuric as in foul eggs?
post #15681 of 17918
Reminds me of sulfur water which is what the well water from where I grew up was. So yeah, eggs are a good descriptor.
post #15682 of 17918
Quote:
Originally Posted by Piobaire View Post

Reminds me of sulfur water which is what the well water from where I grew up was. So yeah, eggs are a good descriptor.

sounds like florida
post #15683 of 17918
So basically like the Gavi from Marchesi di Barolo I've had a few weeks ago.
post #15684 of 17918

CdP that can take a few years (20 or so) other than Beaucastel, and are somewhat reasonable?
 

post #15685 of 17918
Domaine du Vieux Télégraphe La Crau.
post #15686 of 17918
VT is great. Checks those boxes, and has not succumbed to the new International CdP style.
post #15687 of 17918

Ok, looks like '97, '90, and '89 are good vintages. Now I have to see if I can find them somewhere I can buy them (can't ship). Graduating soon, and I want to have some decent wine at my little 8-person party (for my lady and I) -- I've never actually had wine more than a decade old. CdP should go well with most of the cuisine at the little French bistro I want to have dinner at, and is reasonable money. I will also open my '90 de Fargues, which I hope will be awesome.

 

~ H
 

post #15688 of 17918
Quote:
Originally Posted by Piobaire View Post

Domaine du Vieux Télégraphe La Crau.
I know little of Frenchy vino but the VT Crau I have had is excellent.
post #15689 of 17918
Quote:
Originally Posted by Huntsman View Post

Ok, looks like '97, '90, and '89 are good vintages. Now I have to see if I can find them somewhere I can buy them (can't ship). Graduating soon, and I want to have some decent wine at my little 8-person party (for my lady and I) -- I've never actually had wine more than a decade old. CdP should go well with most of the cuisine at the little French bistro I want to have dinner at, and is reasonable money. I will also open my '90 de Fargues, which I hope will be awesome.

~ H

 

I had a bottle of the '95 recently and it was really singing.
post #15690 of 17918
Theory: having a tasting room in town is highly predictive of inferior wine.

Thoughts?
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