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The Official Wine Thread - Page 1303

post #19531 of 20671
Sulfur is also a sign the wine was created in a highly reductive environment which is why letting it sit will blow it off.
post #19532 of 20671
Thanks guys- I have some left from yesterday, I'll see tonight if the sulfer is gone
post #19533 of 20671

This was drinking absolutely beautifully. Fresh, vibrant and elegant. Lots of crisp, fresh apple, lemon zest and a bit of brioche. Velvet mouthfeel. I would drink this all day. I have no idea if 1999 was a good vintage, but I loved this wine.

 

This was delicious and drinking really well too. Lots of cherry, plum, dark fruit and spices, with a touch of cedar. The tannins had mellowed, but there was still great structure to the wine. Everything was in balance.

post #19534 of 20671
Thread Starter 


Wine served at a Christmas party. Very surprised. Inexpensive but with lots of complexity. A lovely minerality on the nose and tasted like quality fruit. Will drink again. CAD$17.50 a bottle.

Since moving out here, finding lots of wonderful Okanagan surprises.
post #19535 of 20671
Quote:
Originally Posted by audiophilia View Post



Wine served at a Christmas party. Very surprised. Inexpensive but with lots of complexity. A lovely minerality on the nose and tasted like quality fruit. Will drink again. CAD$17.50 a bottle.

Since moving out here, finding lots of wonderful Okanagan surprises.

Will look forward to it! Always on the lookout for good canadian wines, even thought we aren't notorious in the field!
post #19536 of 20671
Quote:
Originally Posted by RedLantern View Post

You should let me get a peak at your order list - I'm curious what's caught your eye!

Did you put in for some of the Quilceda Creek cuvee? I put in for 10 but we'll see what I get.
post #19537 of 20671

Damn, I saw that - but can't pony up ATM

post #19538 of 20671
Quote:
Originally Posted by Piobaire View Post

Did you put in for some of the Quilceda Creek cuvee? I put in for 10 but we'll see what I get.

I didn't, yet. Although I'm sure it's really good, I don't really want to pay that price for declass juice. it's just a mental block for me I think, but I think I'd rather something else for the money. Might still grab a bottle just because it's quilceda creek.
post #19539 of 20671
Quote:
Originally Posted by RedLantern View Post

I didn't, yet. Although I'm sure it's really good, I don't really want to pay that price for declass juice. it's just a mental block for me I think, but I think I'd rather something else for the money. Might still grab a bottle just because it's quilceda creek.

This is something Gomey, Manton, and HeisstillMatt taught me...think producer. Same guys making this wine and putting their names on it.
post #19540 of 20671
When you bring wine to a restaurant, is it proper for the waiter to have you taste your own wine? When I have tables that bring wine, I dispense with that part of the service because I figure it would be rude to question the provenance or condition of the customer's wine (ie, I should assume they know what they brought and that it's not faulted). Is this correct?
post #19541 of 20671
Regardless of provenance, the wine could still be corked and thus flawed. I think allowing the customer to taste it prior to pouring for all diners makes sense.
post #19542 of 20671
Yeah, you have no way of knowing if it's faulty or not without tasting. So it's not rude at all, quite the opposite.
post #19543 of 20671
I've always been offered the traditional taste when I BYOB and I do that on a pretty regular basis.

So did you reconsider and put in for at least a couple bottles of the QC?
post #19544 of 20671
Quote:
Originally Posted by coolpapa View Post

Regardless of provenance, the wine could still be corked and thus flawed. I think allowing the customer to taste it prior to pouring for all diners makes sense.

Quote:
Originally Posted by Keen View Post

Yeah, you have no way of knowing if it's faulty or not without tasting. So it's not rude at all, quite the opposite.

Quote:
Originally Posted by Piobaire View Post

I've always been offered the traditional taste when I BYOB and I do that on a pretty regular basis.

So did you reconsider and put in for at least a couple bottles of the QC?


I figured that might be the proper way to do it, for that reason. I imagine there are places where people will decline to drink a bottle they brought and will just order off the list instead. The place I work doesn't get of a lot of serious wine drinkers (I don't consider myself to be a serious wine drinker FWIW), in fact most people who order bottles seem to be under the impression that they are seeing if they like it rather than checking for faults/flaws, so I think most people would rather die than pour out a special bottle that they brought from home.

Just remembered a table from a couple months ago that brought in an already open bottle of Kendall Jackson Chardonnay. I did not charge them corkage, as I figured that people who might bring an open bottle of KJ to a restaurant might take umbrage with the fee.

I did end up ordering a bottle of the QC, in hommage to the esteemed iGents ITT.biggrin.gif
post #19545 of 20671
Quote:
Originally Posted by RedLantern View Post



I figured that might be the proper way to do it, for that reason. I imagine there are places where people will decline to drink a bottle they brought and will just order off the list instead. The place I work doesn't get of a lot of serious wine drinkers (I don't consider myself to be a serious wine drinker FWIW), in fact most people who order bottles seem to be under the impression that they are seeing if they like it rather than checking for faults/flaws, so I think most people would rather die than pour out a special bottle that they brought from home.

Just remembered a table from a couple months ago that brought in an already open bottle of Kendall Jackson Chardonnay. I did not charge them corkage, as I figured that people who might bring an open bottle of KJ to a restaurant might take umbrage with the fee.

I did end up ordering a bottle of the QC, in hommage to the esteemed iGents ITT.biggrin.gif

From a frequent diner at BYOBs, living in PA, when a waiter provides me with "full service" on my wine, I make sure that I note that on the tip. Same if I bring a bottle and pay corkage, I will include extra for the waiter as if I had bought it off of their list.
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