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The Official Wine Thread - Page 1194

post #17896 of 21079

Sitting on the counter of my new bar back.
post #17897 of 21079
Originally Posted by aravenel View Post

Entertaining read.




Alcohol can cover a lot of sins in the hands of a skillful wine manipulator.

post #17898 of 21079
Originally Posted by gomestar View Post

but seriously though, it's like being that guy in math class who raises his hand and says "i know we're not that far into the lesson, but if you think about it we actually haven't solved the proof yet..."

The wine business is quite shady, from growers (undocumented workers? breakin' the rulez!), producers (ok, lots can go here), distributors, stores ("damn, this stuff is gross but cheap, raise the price by 50% and call it a staff favorite"), auction houses ("give it a glance over and we'll call it authentic"), to wine-o's (see that Kurniawan thing?). I'm reading a book on Burgundy, and even the author mentions wine production where the wine in barrel is topped off every month with wine of shady origin (another vintage from the producer? a completely different wine?). At the end of the day, wine is wine. If the wine is great, then yay, if it sucks, then fuck that producer. I don't bother with looking much beyond that.

You know what? I completely agree with this. If the wine is great I couldn't care less. I'm just not a fan of cheating and dishonesty and would prefer if I'm drinking something that's actually what the producer claims it is but I would drink it and buy it if it's tasty. I think the other problem with blending and non traditional grapes is that the wines end up tasting too similar (generally hot and fruity) although sometimes it's done well. IMO producers should be given leeway to do what they want but it should say so on the wine label.

(Kermit lynch suspects a lot of burgundy producers and bordeaux producers are actually adding rhone wines to their wines. Dunno how true the accusation is)

pB the wines I mentioned don't exist. Ponsot didn't make that wine under their label until the 80s and dom perignon didn't release in 2001
Edited by indesertum - 9/3/14 at 1:35pm
post #17899 of 21079
Avior Reserva '09 good as always.

Very oaky. But delicious nonetheless.

Côte de Provence is very difficult, IMO. Most of the rosés and blancs are flabby, sour, bitter and alcoholic (and often overly sulfuric). Even in the higher price regions. Even (some of?--I've only really tried Château Minuty) the Cru Classés. Anyway, this was pretty good. Their "cheaper" wines weren't great either--the Cuvée Grande Réserve was disappointing and the Cuvée Domaine was almost undrinkable. Didn't sample their reds.
post #17900 of 21079
My last bottle of 2005 Malvira Langhe Nebbiolo.

post #17901 of 21079

post #17902 of 21079
Those are really great pictures.
post #17903 of 21079
I was in full blown "old school" mode. I think Togni has been making wine in Napa since the 50s.
post #17904 of 21079
Actually since the early 80s.

Do you think people might want to know something about the wines you drank, other than what the bottles looked like? Were they good? What was your impression of them?
post #17905 of 21079
He's been under his own label since then but I think he started making wine in Napa back in the 50s.

I don't know why I don't post anything about what the wines taste like anymore but it seems the thread has evolved away from such comments so I have just been following what I felt was the new protocol and only posting pics lately.

The Zin is as far away from a Turley style Zin as you can get. Yes, it had nice fruit, deep purple colours, but it had structure and tannins such that I'm sure it would continue to improve for several years yet. I decided to decant and am glad I did for two reasons. First was sediment but second was the alcohol was showing hot until it opened up. Once open it was full of dark fruit, medium/firm tannins, and much less opulent than what most folks think of when they think Zin. A very nice change.

The Tongi was something our chef friend picked to pair with this insane 48 oz tomahawk cut ribeye dish he's trying out to carve table side. The Tongi could have gone another two decades but was drinking nicely and paired perfectly with the well marbled meat. Much more Old World style but a fair amount of new oak I'd hazard a guess to say and I would say this is the opposite of Parkerized Napa Cabs in summary. A shame it was so young but enjoyable just the same with a distinct coffee note to it. It continued to open the rest of the evening showing more dark fruits as time went on.
post #17906 of 21079
post #17907 of 21079
tongue.gif ^As good a last time. Yes, still very young, but already so good. The aftertaste could be a little longer and more complex but that's the only thing I can criticize. Delicious.

Also had a Marchesi di Barolo "Le Selezioni" Gavi di Gavi yesterday. Very dry and kind of flabby. Not my kind of gavi.
post #17908 of 21079
Raphet M-S-D 2006. Very damned good wine. Not familiar with this producer but the Zachy's people vouched, and I am happy.

I am far, far from a Burg expert. But given my first experiences with Burg 20 years ago, I am amazed at how Burg is built these days. 8-y/o village wine and it's fresh as a daisy.

I think I still like my Burgs on the younger side than I like Bord, but this has miles to go.
post #17909 of 21079
Originally Posted by b1os View Post

love the glass
post #17910 of 21079

drank great. Perfect mix of age, youth, and structure. Not as big as a Barolo/Barbaresco, nor was it as floral, but it was still really nice. Perfect with mushrooms, which i was pretty much forced to make thanks to a broken fridge.
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