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The Official Wine Thread - Page 1092

post #16366 of 18230
'11 Cantina Santa Maria La Palma Alghero Le Bombarde. Decent wine for little money. Typically Sardinian. Slightly chilled (necessary at 25-30°C room temperature).
post #16367 of 18230
I've not had any Sardinian wine. What would typically Sardinian be?
post #16368 of 18230
I had two 2004 Burgs at a restaurant last week (10 days ago) and they both kicked ass, one being truly spectacular. I have never noticed anything chemically.

I do agree it is an inferior vintage to 2002. I can't say it's worse than 2005, though I know it is, but I have never had a 2005 that is even close to ready.
post #16369 of 18230
All I know is they're typically Spanish grape varietals like garnacha and carinena and vermentino di gallura is the only docg. Nuragus di Cagliari is supposed to be pretty good too. Tart acidic apple like white.

Useless knowledge
post #16370 of 18230
Quote:
Originally Posted by itsstillmatt View Post

I've not had any Sardinian wine. What would typically Sardinian be?
IMO bold, fruity, some acidity. I've had five or six so far and they all share very similar characteristics. Some Sicilians are similar.
post #16371 of 18230
A man after my own heart. Lets be butt buddies. We can be the next ehkay and mm
post #16372 of 18230
Quote:
Originally Posted by Manton View Post

I had two 2004 Burgs at a restaurant last week (10 days ago) and they both kicked ass, one being truly spectacular. I have never noticed anything chemically.

I do agree it is an inferior vintage to 2002. I can't say it's worse than 2005, though I know it is, but I have never had a 2005 that is even close to ready.

Some people don't get any taint with the '04s. There are clearly some drinkers without any sensitivity. Bill Nanson describes it best here:

http://www.burgundy-report.com/autumn-2008/2004-a-la-coccinelle/

In my view, Lalou Bize Leroy had it right with the reds when she declassified all her reds and dumped them into village and regional cuvees at much lower prices. I've had plenty of '05 bourgogne that have been ready to drink. I've probably been through a case of dugat py as well as some bachelet and anne gros. But I agree that the village, 1er and grands crus all need time. The whites are a total crapshoot.
post #16373 of 18230
I am definitely on the low sensetivity side, for instance, I am often fine with bottles that other people insist are corked.
post #16374 of 18230
Quote:
Originally Posted by itsstillmatt View Post

I've not had any Sardinian wine. What would typically Sardinian be?

Sicily is a good comparator for the reds - they call Grenache 'Cannonau' which is the dominant red. Give a producer like Argiolas a try - reasonably priced, carefully made, indicative of the local style which tends to be a bit voluptuous and forward which you'd expect given the heat.
post #16375 of 18230
^ +1 to Argiolas. Also look for a very nice Vermentino from the Cherchis... "Tuvaoes"

For many who remember Sardinian wine pre ~2000 and haven't had it since, they tell you it's like the worst Australian wine- all alcohol and not much else.
post #16376 of 18230
Quote:
Originally Posted by tattersall View Post

Sicily is a good comparator for the reds - they call Grenache 'Cannonau' which is the dominant red. Give a producer like Argiolas a try - reasonably priced, carefully made, indicative of the local style which tends to be a bit voluptuous and forward which you'd expect given the heat.

Thanks for the rec. Mrs. Piob is a Grenache fiend so I'll be looking for some of this.
post #16377 of 18230


Frappato from Sicily. Fan fucking tastic. Nose is amazing. Lots of ripe red fruit. Candy almost. Well balanced. Just really delicious.
post #16378 of 18230
Quote:
Originally Posted by indesertum View Post



Frappato from Sicily. Fan fucking tastic. Nose is amazing. Lots of ripe red fruit. Candy almost. Well balanced. Just really delicious.
How much charcoal? Any?
post #16379 of 18230
Very little. It does have a bit of smoke. Unless you're talking about actual charcoal...
post #16380 of 18230
Lava/coal/smoke...

Some of the Etna wines from way high up in elevation have this almost light, pinot noir character- very fruity, similar nose... but with this odd, smoky, lava-rock character.
Edited by Cary Grant - 7/29/13 at 6:33pm
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