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The Official Wine Thread - Page 115

post #1711 of 20679
Quote:
Originally Posted by Wallcloud View Post
So I am 26 years old. For the past three months I have been adding 6 bottles a month to my cellar. I am not planning on drinking anything out of it until 2012. That will give me 155 bottles when 2012 hits.
I used to be such a nice boy. Look at what you've done to me!!!

You're more patient than me!
post #1712 of 20679
Finally, after months of procrastination I finally cracked a bottle of 2003 Hugonis by Tenuta Rapitala (50% Nero D'avola and 50% cabernet). At first it was really tight with a little bit of dirt on the nose. After a trip through an aerator and some time in a decanter it opened up and showed a little bit of sour cherry, dark fruit, followed by some ripe fruit with tons and tons of earth, gravel, and asphalt with some firm tannins. The mid palate was also thin with a decent finish. For my palate I found this wine overwhelmingly earthy and won't be going out of my way to drink it again. Please excuse my shitty blackberry pics.
post #1713 of 20679
Quote:
Originally Posted by brianoh View Post
Visited the folks during the holidays.. My parents have an extensive collection of vintage wine, but nothing compares to their their newest addition:


My father received it as a gift after working 4 years on a project. I think it sells for over 20k (anyone know exactly?), which is ridiculous. When would you ever find it a good opportunity to crack open a 20k wine?

$ 8k?

http://www.90pluswines.com/Wine/1981...ee-Conti/.aspx
post #1714 of 20679
Quote:
Originally Posted by Manton View Post
There is no Cal chard as good as a great white Burg (whereas I would say that there are several cabs that are as good as a great Bordeaux). Also, none of them get that Chablis steeliness, at least none that I have tried. My favorites, though, are as you say: sort of in the middle. Though my favorite white Burgs are not super astringent either.

I have had very few old CA chards, and many more old white Burgs, so on that score it is hard to compare. White Burg gets amazingly dark and sweetens as it ages.


Which are your favorite white burgundies? Any specific villages in mind?
post #1715 of 20679
Quote:
Originally Posted by Johnny_5 View Post
For my palate I found this wine overwhelmingly earthy

I wonder if this is from the cabernet, the yield from the Nero d'Avola, or just the 7 years of age. Their stock Nero d'Avola is anything but earthy, and in some aspects might be too fruity, so I'm curious as to how this profile came about.
post #1716 of 20679
Wine club!!

Domaine de la Charbonniere Vacqueyras 2007
Chateau Haut-Bergeron Sauternes 2005
post #1717 of 20679
and to this extent, I'm paging Pio for Foie purchasing, consuming, and enjoying suggestions.
post #1718 of 20679
Quote:
Originally Posted by gomestar View Post
and to this extent, I'm paging Pio for Foie purchasing, consuming, and enjoying suggestions.



I think I've decided not to order more Wine Library though. Stuff is due to arrive today, was shipped on the 6th. Just too long in transit IMO, as you're almost assured to have your wine in weather bad for wine somewhere on the trip.
post #1719 of 20679
Quote:
Originally Posted by Piobaire View Post


I think I've decided not to order more Wine Library though. Stuff is due to arrive today, was shipped on the 6th. Just too long in transit IMO, as you're almost assured to have your wine in weather bad for wine somewhere on the trip.

IMO, spring and fall are the times to have wine shipped across the country. Temperate weather throughout and the bad weather is usually wind/rain and not frigid cold or searing heat.

And the Foie suggestions??
post #1720 of 20679
Quote:
Originally Posted by gomestar View Post
IMO, spring and fall are the times to have wine shipped across the country. Temperate weather throughout and the bad weather is usually wind/rain and not frigid cold or searing heat.

And the Foie suggestions??

Living where you do, I think there's a store called Dartaniagn's or something similar. I'd look for Hudson Valley. If you're going pate and not whole lobe, look for something from the Three Little Pigs.

Even in fall and spring, depending where you're headed, you might get temp extremes. Right now looks acceptable, but I can't think how many times it's either too cold on the NY end, or too hot somewhere between NY and me. I mean, you got sunny and 75 and temps inside your car goes up to the 90s.
post #1721 of 20679
Quote:
Originally Posted by Piobaire View Post
I mean, you got sunny and 75 and temps inside your car goes up to the 90s.

You don't like it, the cooked vino?
post #1722 of 20679
Quote:
Originally Posted by Piobaire View Post
Living where you do, I think there's a store called Dartaniagn's or something similar. I'd look for Hudson Valley. If you're going pate and not whole lobe, look for something from the Three Little Pigs.

Ah, yes, D'Artagnan. Their mousse of duck foie gras looks awesome. Sounds like I'd pay a premium to have it shipped from Jersey

there must be some place in the city, work prevents me from roaming around for this type of stuff.
post #1723 of 20679
Quote:
Originally Posted by gomestar View Post
Ah, yes, D'Artagnan. Their mousse of duck foie gras looks awesome. Sounds like I'd pay a premium to have it shipped from Jersey

there must be some place in the city, work prevents me from roaming around for this type of stuff.

You can also try www.igourmet.com I'd think in NYC you could find something, but you might want to PM someone like gdl, a NYC big timer. I don't NYC at all.
post #1724 of 20679
The lack of any great markets in Westchester is truly pathetic, given all the people and all the money here (or "there", since I am not home today). Tiny little Santa Cruz, CA -- population 55,000 -- has four markets that blow anything in Westchester out of the water. You can easily get foie and even truffles -- white or black, Italian or French, in season.

Factor in the Penninsula and SF and forget about it.
post #1725 of 20679
For tonight: 2007 Ridge Three Valleys Sonoma Co. Zin blend. Never had any of the ridge products and stumbled across this at a local wine shop after seeing it mentioned a couple times in this thread. borrowed pic
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