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The Official Wine Thread - Page 1179

post #17671 of 18181
Jadot can be solid, but Drouhin is soooooo much better as far as the big negociant houses go.
post #17672 of 18181
Quote:
Originally Posted by Slewfoot View Post

Jadot can be solid, but Drouhin is soooooo much better as far as the big negociant houses go.

especially true at the $15-30 price point. His basic Beaune red is like $20 and my go-to for delicious Burgundy. Potel, Bouchard, Jadot, and the other big ones don't come close. When you creep past $30-35, my attention turns to Bachelet or Fourrier.
post #17673 of 18181
I've only had a few drouhins but I think jadots basic whites are better. Jadots santenay, savigny les beaunes, beaune, and pernand vergelesses are always really good (really liked the croix de pierre) and don't break the bank. The jadot rep was telling me how they own 270 HA in burgundy which is pretty crazy

Recent haul



Gonzales byass tres palmas fino sherry (excited for this one)
2007 jadot beaune "boucherottes" 1er cru
2009 Bouchard Pere et fils savigny les beaune "les laviere" 1er cru
2010 faiveley gevrey chambertin "les marchais"
2010 Perrin vacqueryas




2012 belluard "Le feu" (gringet grapes from savoie. Apparently he owns 12/22 HAs of gringet)
NV belluard "ayse" cremant de savoie (not a fan of the cremants out of Jura and savoie because of the nuttiness but never had a gringet cremant before and it was $20)
2011 frohlich felsenberg riesling GG
2000 humbrecht turkheim riesling
2010 heimberger schonenberg riesling

I had a glass of barmes beucher riesling recently that was so friggin delicious. Couldn't find any bottles but bought a few Alsatian Rieslings because of it. Looked like wine library in Springfield has some so might make the trek down there.



This is delicious. Regret not buying a case at $17 per bottle. The tad bit of residual sugar and the 13% abv gives it a nice suppleness and richness that is nice but the acidity balances things out. Alcohol is very well integrated.

I've gotten a little tired of beer and cocktails (which I turned to when I got tired of wine). Been going a little HAM on wine.

I do have to say I always have fun at crush. Love talking to those guys.
post #17674 of 18181
These are some recent additions to my collection. Debating whether to sell or drink the Lafite. A case of 86 commanded a serious premium in 2011 according to Bloomberg News, but it seems the prices have dropped recently. I'm a little concerned about the fill level on the 87 Mondavi Reserve. Any thoughts on whether this would be considered a short fill or is it normal for this wine? I find most of the Mondavi Reserves I have are shorter fills than most of my Bordeaux.









This Lagrange was nice, but it took forever to open. Decanted for about 1.5 hours plus another 30 minutes in the glass before it really came to life.
post #17675 of 18181
Vintry in fidi had a ruinart tasting. 04 dom ruinart, 88 dom ruinart, 04 dom ruinart rose, nv riuinart rose, and nv ruinart. All out tasting. The 88 dom ruinart was $162 after discount. Some dude bought up all five bottles 10 minutes into the tasting but only because one bottle had already sold

I haven't had a ton of aged champagne but i didn't realize how much of the nutty brown qualities comes out just from the age. Was interesting but don't think id pay money for it
post #17676 of 18181
Gomestar loves nutty brown Champagne. The nuttier and browner the better.
post #17677 of 18181
dick
post #17678 of 18181

Something of a rare experience this evening - 1872 Oloroso Sherry

 

post #17679 of 18181
Quote:
Originally Posted by gomestar View Post

dick
Well that's what I heard.
post #17680 of 18181
i like old champs, don't get it often
post #17681 of 18181
Quote:
Originally Posted by coolpapa View Post

Quote:
Originally Posted by gomestar View Post

dick
Well that's what I heard.

smile.gif

don't let that hold you back from surrounding me with old Krug.


I do like the brighter/fresher styles. Too old and too yellow and all i can taste is oxy.
post #17682 of 18181
Anybody know what the term aldehydic wines mean? It's been hard to google. I was reading a tom Stevenson article on selosse and he was shitting on anselme for making champagnes that are too aldehydic. Aldehydes are so varied in aromas from almonds to oranges to sage
post #17683 of 18181
It refers to wines that make you hiccup. It's an onomatopoeic term.
post #17684 of 18181


this is fantastic. i think it'd be even better with another 10 years of age. hints of petrol but not much. it's on the sweeter side tho. the color reminds me of really concentrated urine tho. good thing it tastes awesome




anybody have experience with aged trocken wines? do dry rieslings age ok?
post #17685 of 18181
dry rieslings can be awesome with a good amount of age.
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