or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread
New Posts  All Forums:Forum Nav:

The Official Wine Thread - Page 1309

post #19621 of 20660
Quote:
Originally Posted by Principle View Post

She's young, no?


Yes but this one is more entry level, I think it doesn't require as much aging


Edited by venividivicibj - 1/21/16 at 10:43pm
post #19622 of 20660
Quote:
Originally Posted by Piobaire View Post

Request from a friend for some decent Pinot Grigio. Eye-tie not my area so maybe @gomestar or @Slewfoot might have a few suggestions? He's looking specifically for Italian too, not a Grauburgunder or Pinot Gris from somewhere else.

Look in the Friuli region. Movia and Livio Felluga both are producers that treat Pinot Grigio with great respect and all of their wines are multi-dimensional and full of character.

The Livio Felluga's are more "classically" styled but much better than 99% of the pinot grigios out there. Very fresh, high acid and great purity of fruit. Movia's wines are a bit more experimental and complex; with extended skin contact giving them more color and often some tannin as well.
Edited by reidd - 1/22/16 at 6:53am
post #19623 of 20660
Quote:
Originally Posted by Principle View Post

Does anyone have good words about Penfolds? Picked up a dusty chard today, and noticed pricing is all over the place

Never had one of their Chards but Penfolds is a quality producer. Their Grange, for instance, is the Lafite of Oz.
post #19624 of 20660
Quote:
Originally Posted by Piobaire View Post

Never had one of their Chards but Penfolds is a quality producer. Their Grange, for instance, is the Lafite of Oz.

I actually had their Bin 389 Cab/Shiraz blend a couple weeks ago. They call it the "Baby Grange". It was quite good but overpriced in my opinion. You are deff paying for the "Penfolds" name a lot of the time I think. Still a good wine though and a good benchmark for a new world styled blend.
post #19625 of 20660



I'm an avowed fran. The Dusi is an incredible Zin but not what you expect. It doesn't drink/smell/taste hot, it's not a fruit bomb, it's just a really good complex wine. The Vineyard Drive is drinking great now but I'm sure will improve for the next decade.

The Zin, swish around your mouth and coat it, swallow....the finish you first get clear coffee and then goes to cherry cola. After it opens up the nose is distinctly chocolate cherry cordial.

Really, if you can get some of this, do it.
post #19626 of 20660

Did you order direct? I read about them and Syncline a few months ago, and couldn't find them at any local stores, or at KL

post #19627 of 20660
Quote:
Originally Posted by venividivicibj View Post

Did you order direct? I read about them and Syncline a few months ago, and couldn't find them at any local stores, or at KL

First tasted through the line at the winemaker's kitchen table. Just go to their webpage and you can get it direct.
post #19628 of 20660
Great QPR, going to try the rest of their lineup

post #19629 of 20660
post #19630 of 20660
Quote:
Originally Posted by ehkay View Post

Warning: Spoiler! (Click to show)
And? smile.gif
post #19631 of 20660
Quote:
Originally Posted by ehkay View Post


I hope thats the Paolo Bea in the decanter... For a very long time as well! nod[1].gif
post #19632 of 20660
Quote:
Originally Posted by reidd View Post

Quote:
Originally Posted by Piobaire View Post

Request from a friend for some decent Pinot Grigio. Eye-tie not my area so maybe @gomestar or @Slewfoot might have a few suggestions? He's looking specifically for Italian too, not a Grauburgunder or Pinot Gris from somewhere else.

Look in the Friuli region. Movia and Livio Felluga both are producers that treat Pinot Grigio with great respect and all of their wines are multi-dimensional and full of character.

The Livio Felluga's are more "classically" styled but much better than 99% of the pinot grigios out there. Very fresh, high acid and great purity of fruit. Movia's wines are a bit more experimental and complex; with extended skin contact giving them more color and often some tannin as well.

whatever this guy said. I know a lot about Italian wines, but very very little about Pinot Grigio.
post #19633 of 20660
Quote:
Originally Posted by reidd View Post

Quote:
Originally Posted by ehkay View Post


I hope thats the Paolo Bea in the decanter... For a very long time as well! nod[1].gif

Yes. My friend brought it and really wanted to try it, so it was decanted about 4 hours before we ate, and probably 6 hours before we poured any. Still way to little time. It got much better and less harsh over the course of a week, but still probably needs at least a few years. Interesting as a learning experience I guess. Especially day 1, it was really, disjointed? Hard to really put in words.
post #19634 of 20660
Reminds of Piobs cellar tracker jokes

'Double decanted over 24 hours'
post #19635 of 20660
ok
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › The Official Wine Thread