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The Official Wine Thread - Page 1356

post #20326 of 20660
Quote:
Originally Posted by CBrown85 View Post

Local restaurant wants $60 for a glass of the 2012. Enjoy it.
I'm not a fan of Sea Smoke but that is fucking El Oh El.
post #20327 of 20660
So a little over a decade ago a bottle of Sea Smoke was an "ah huh" bottle for me. This was a nice bottle of wine but would not qualify for that with me any more. Eight years on and no longer the huge fruit bomb it once was but still notes of dried cherries, raspberries, smoke, light pepper, lavender and clove. Tannins were silky and mature, and acid, while not flabby certainly not beyond moderate minus. One of the last bottles before I stopped buying Sea Smoke.
post #20328 of 20660
I have a bunch of bottles coming from the latest Sea Smoke offering.

Any advice on cellaring time?
post #20329 of 20660
Quote:
Originally Posted by CBrown85 View Post

Picked up a 2000 Chateau Langlais for $35 CDN. Supposedly a good value.
 

 

I bought a bottle of this at the LCBO this past weekend for $40.

I don't have any experience with 10+ year old Bordeaux so I thought I should try it as it was reasonably priced.

Chatted with the rep before buying and he advised that it was definitely passed the fresh fruit stage and into more tertiary dried fruit flavours and forest floor.

He advised to decant no loner than 15 minutes, so I'm guessing that the wine is nearing its end.

 

Anyways, looking forward to trying it and intend to remove all those thoughts from my mind when tasting.

post #20330 of 20660
That's not much of a decanting period. I'll try it this weekend. There seems to still be a lot of it around here so if it's good I'll get a couple more. It's always nice to have something with some age on it when everything else seems super young.
post #20331 of 20660
Just reviewing some of my orders waiting for shipping. Back in June I bought a case of library Kutch Pinots, 2011 and 12. Man, cannot wait to get them soon.
post #20332 of 20660
Quote:
Originally Posted by CBrown85 View Post

That's not much of a decanting period. I'll try it this weekend. There seems to still be a lot of it around here so if it's good I'll get a couple more. It's always nice to have something with some age on it when everything else seems super young.

Let me know what you think of it!
I agree but I believe the producer is mid-tier and "quirky" as the rep explained, so maybe there wine doesn't have the ability for longer aging.

Anyways, only one way to find out.

post #20333 of 20660
Quote:
Originally Posted by Eric Michael View Post
 

 

I bought a bottle of this at the LCBO this past weekend for $40.

I don't have any experience with 10+ year old Bordeaux so I thought I should try it as it was reasonably priced.

Chatted with the rep before buying and he advised that it was definitely passed the fresh fruit stage and into more tertiary dried fruit flavours and forest floor.

He advised to decant no loner than 15 minutes, so I'm guessing that the wine is nearing its end.

 

Anyways, looking forward to trying it and intend to remove all those thoughts from my mind when tasting.


you may actually want to just open the bottle 30 minutes before serving and not decant.

post #20334 of 20660
WTF happened to this guy?

post #20335 of 20660
Does purely marketing/consulting now.

He's done two episodes lately though (about 2 months apart) and has commented that his palate has changed (he likes oaky chardonnays now, etc)

The store is still there
Edited by venividivicibj - 10/4/16 at 10:55am
post #20336 of 20660
Quote:
Originally Posted by Piobaire View Post

WTF happened to this guy?


LOL!  I used to buy occasionally from WL, but I'm starting to get really sick of their "blowout deal of the century" emails for high margin shit wine where you only get the discounted price if you buy a case.

post #20337 of 20660
Quote:
Originally Posted by dwlbu View Post
 


you may actually want to just open the bottle 30 minutes before serving and not decant.


Thanks for the idea. I would have done that, only the wine has a lot of sediment in it so I'm going to strain through cheese cloth into a smaller decanter.

post #20338 of 20660
How does shipping work for FP? I have a case worth of wine that is "ready for pickup/shipment", and what looks like another case of wine that's allocated and will be ready to be shipped soon. Do they just ship it when I have a case ready to go, and they charge me? Or do they wait for me to email them about shipping? I just want to know if I have to let them know to ship
post #20339 of 20660
Quote:
Originally Posted by dwlbu View Post


you may actually want to just open the bottle 30 minutes before serving and not decant.

Why is this? Tannins already mellow enough?
post #20340 of 20660
Quote:
Originally Posted by CBrown85 View Post

Why is this? Tannins already mellow enough?

That's true, also the fruit begins to subdue with bottle age, and if you decant too long you can start to lose the fruit quickly. However, what Eric mentioned about decanting to remove sediment makes perfect sense - older Bordeauxs tend to have a fair amount of sediment.
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