or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread
New Posts  All Forums:Forum Nav:

The Official Wine Thread - Page 1050

post #15736 of 17899
Quote:
Originally Posted by RedLantern View Post

Pedro Ximenez - so good. Worth the diabetes.
Also great for lubricating diesel engines.
post #15737 of 17899
Quote:
Originally Posted by coolpapa View Post

Also great for lubricating diesel engines.

Lulz. I still have one bottle left of a lot of four '79 Grand Reserva. Looks just like used crankcase oil.
post #15738 of 17899
I'm having trouble finding a bottle of château-chalon locally- are there any acceptable (easier to find) substitutions I can go with?
post #15739 of 17899
To drink? Basically any Jura wine made from Savignin is going to have a many of the same characteristics. There are varying degrees, and they are not all friendly to eat with an entire meal. Many are best with comte.
post #15740 of 17899
Sorry, I should have made that clear. It's not to drink- I'm using it in the L'Ambroisie chicken breast and morel dish.
post #15741 of 17899
Use a generic Cote de Jura just like they do, like Arpege does...
post #15742 of 17899
Quote:
Originally Posted by itsstillmatt View Post

Many are best with comte.

Should be your sig. tounge.gif
post #15743 of 17899
post #15744 of 17899

Sure was. Did you notice it was written by H. L. Mencken
post #15745 of 17899
Yes, i did.
post #15746 of 17899
Knock offs of rare very expensive wines

http://newyork.cbslocal.com/2013/03/27/energy-mogul-goes-to-court-in-suit-over-counterfeit-wine/

At least a Koch brother is a 1%+++
post #15747 of 17899
post #15748 of 17899
What does old sav. blanc taste like?
post #15749 of 17899
If by old, you mean too old, ie a quality oak-aged bottle that might go about a dozen years but is 15+ or a typical Sauv. that should be drunk in 2-5 that is past, my experiences have shown that the strong perfume/floral nose is much lighter and a bit stale, while the crispness and acidity is largely gone or going to where the bottle is "flat". In such cases it's usually been a bit bitter.
post #15750 of 17899
I guess my question was more, what flavor/aroma profiles are sought out when aging sauv.? My wine knowledge and experience is quite limited, and while I have some understanding of how a Riesling or chard can develop with age, I have no clue what might happen with a sauv. All the sauv I have had is valued almost entirely for it's primary flavors and aromas - I have no idea what the tertiary flavors/aromas might be.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread