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The Official Wine Thread - Page 1056

post #15826 of 17853
Quote:
Originally Posted by coolpapa View Post

I love it. love

post #15827 of 17853
Quote:
Originally Posted by coolpapa View Post

I like older Champagne and prefer it to younger. When I drink younger, I prefer barrel fermented Champagne. I'm also drinking a Produttori Barbaresco which, if served blind, I would have guessed CA zin. It tastes as much like nebbiolo as the Goisses. Yuck.

it's just the oxi that i hate. but i'm full of the hate.

the Produttori note is weird. Way weird. Bad bottle?
post #15828 of 17853
I love old champs
post #15829 of 17853
Quote:
Originally Posted by gomestar View Post

it's just the oxi that i hate. but i'm full of the hate.

the Produttori note is weird. Way weird. Bad bottle?
Dunno, maybe. I got it based on the comments from posters here who I think like the same stuff I do. But this sucks, one glass and I'll likely dump the bottle, it's not what I was expecting at alll.
post #15830 of 17853
Quote:
Originally Posted by coolpapa View Post

Dunno, maybe. I got it based on the comments from posters here who I think like the same stuff I do. But this sucks, one glass and I'll likely dump the bottle, it's not what I was expecting at alll.

I'm one of the promoters. But I hate 98% of Zins.
post #15831 of 17853
Quote:
Originally Posted by aravenel View Post

Coolpapa, those are some seriously intense counters you've got there.
Hah, yeah, they're interesting for sure. I like them, the veins of quartz/brown stuff are not as prominent in most of the kitchen as they are in that pic.
post #15832 of 17853
i had a Langhe nebbiolo a few weeks ago that tasted like chocolate cherries. Same with a St. Emillion. I'm nearly convinced that a flaw was present, but I couldn't name the flaw.


Must do research.
post #15833 of 17853
Quote:
Originally Posted by gomestar View Post

I'm one of the promoters. But I hate 98% of Zins.
If you haven't had a younger Clos de Goisses I think it's a Champ you'd actually like. I think this bottle is atypical (maybe tonight it's me that's atypical) in that I generally associate CdG with the green apple end of the spectrum rather than the heavier Krug end of the spectrum of Champs. I think it's one of the older if not the oldest single vineyard wine in Champagne.
post #15834 of 17853
What year was the Produttori? Count me as normally a big fan of their stuff. Try them out in a leaner vintage like 01 or 04 and your mind may change.
post #15835 of 17853
It was a 2007.
post #15836 of 17853
2007 Piedmont's are tough. Dolcetto's and Barbera's are ok as they can handle ripeness better, but the Nebbiolo's from that vintage are just too hot.
post #15837 of 17853
I think that overripeness is really the issue with this wine. It's a bit flabby and has that almost raisiny quality you sometimes get with zin.
post #15838 of 17853
Axelman, what wine did you end up with at Per Se? How was the private room?
post #15839 of 17853
Quote:
Originally Posted by aravenel View Post

Axelman, what wine did you end up with at Per Se? How was the private room?

The short version is that the wines worked out quite well. We ended up bringing three and purchasing four. I had been firmly in the camp that bringing such a high percentage of the wines, especially fairly unextraordinary bottles would not be appropriate. However, if the restaurant had any issues with our approach, they certainly didnt let on. The staff was completely amenable and gracious with our bottles from the start. I am going to put together a full write-up with pics but want to first track down the exact food/wine consumed. Only disappointment on the wine was an '82 bordeaux we brought that was totally lifeless.

As for the private room, I think it ended up being a good outcome. We are a pretty loud and gregarious group which I think could have caused issues in the sedate main room. We also didnt need to be shy about taking pictures, walking around, standing by the windows etc. The private room is all glass and faces into the main room as well as the park so you dont lose a sense of place within the restaurant by going that route.

The biggest disappointment was the food. I actually thought more courses were misses than hits (maybe 50/50). I am not as knowledgeable about food as many on this board but even to a novice like myself, there were clearly dishes that were off technically or missed the mark taste-wise. Will go into it in more detail in my write-up.

Thanks again for the help with the wines guys, extremely good intel.
post #15840 of 17853


2003. Absolute rock star right now and alas my last bottle.
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