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The Official Wine Thread - Page 1067

post #15991 of 17747
you only eat steak, so no wonder
post #15992 of 17747
I will drink Riesling with damn near anything.

It's remarkable how well it pairs with food across its different incarnations. Obviously not *every* Riesling pairs with everything--an Auslese is going to pair with different things than a GG.

By far my favorite grape.
post #15993 of 17747
I had the Fructus last night. Damn good with steak.
post #15994 of 17747
Finished off Saturday with a bottle of 2011 Belle Glos Pinot Noir Meiomi. It was billed as a "drink early," light Pinot. Ugh. It has clearly been "inked up" with some highly jammy and extracted Syrah. Could not finish the bottle.
post #15995 of 17747
Does Meiomi produce a variety of Pinot Noir's? I remember people saying they liked Meiomi Pinot.
post #15996 of 17747
What makes you think syrah was added?
post #15997 of 17747
Quote:
Originally Posted by Piobaire View Post

Finished off Saturday with a bottle of 2011 Belle Glos Pinot Noir Meiomi. It was billed as a "drink early," light Pinot. Ugh. It has clearly been "inked up" with some highly jammy and extracted Syrah. Could not finish the bottle.

Who said "light"? The maker doesn't market it that way... they say, "By blending top notch Pinot Noir from three great areas... ...It is everything a Pinot Noir should be: rich, supple, spicy and succulent..."
post #15998 of 17747
Quote:
Originally Posted by itsstillmatt View Post

What makes you think syrah was added?

Darkest, jammiest Pinot I've ever tasted. It even had the purple hue to the slight foam from pouring.
Quote:
Originally Posted by Cary Grant View Post

Who said "light"? The maker doesn't market it that way... they say, "By blending top notch Pinot Noir from three great areas... ...It is everything a Pinot Noir should be: rich, supple, spicy and succulent..."

Can't remember but that's a more accurate write up except for the part referencing it to a Pinot. Looking at some Cellar Tracker notes now and I see I'm not the only one to suspect there might be some other grape than Pinot in it.
post #15999 of 17747
it's possible that another varietal is used to darken/deepen the wine. it's probable that it's a crappy wine.
post #16000 of 17747
IIRC, CA law is that a wine need only be 85% of the varietal on the label. If the mix is a selling point (meritage), then they will specify. If not, they won't.
post #16001 of 17747
I've been told by a wine maker and a couple of different distributors that adding Syrah is not an uncommon thing in CA and OR Pinots blends. As the wine maker in question said to me, if a winery is buying several tons of Syrah, but does not bottle a Syrah or Syrah blend, where it is going should be obvious. With that in mind my opinion is that happened with this wine. I'm not trying to smear Belle Glos but that's my impression...for all I know I could have the grape wrong and it's another grape. If this is really 100% Pinot I am baffled at how they made this. It's has serious port like qualities to it.

I also have a couple of other bottles (it was on sale cheap) frown.gif
post #16002 of 17747
There are plenty of Cali wineries blending and not revealing, and probably several going beyond the percent that Manton cites.

Pio- 2 bottles? Sounds like BBQ sauce/marinade worthy.
post #16003 of 17747
You know, that brings up another question. In france, this stuff is policed and if you try to cheat, you likely will get busted. In CA, I've never heard of that happening. CA's laws are a lot less cumbersome than France's but they do exist. Honor system?
post #16004 of 17747
It's an interesting question. One I'm going to put to a few winemaker friends to see what they say.
post #16005 of 17747
I like the Meoimi. I think you got a bad bottle. I haven't had the most recent vintage but in years past it's been a pretty good value CA pinot.
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