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The Official Wine Thread - Page 529

post #7921 of 17722
Quote:
Originally Posted by Piobaire View Post
You left out

trocken - dry
Barrique - oaky or an oak wine barrel

oops, you're right.

imo, you shouldn't use the term "trocken" with on of your signature wines.

it's a description for table wines.

barrique is international, not?
post #7922 of 17722
Quote:
Originally Posted by fritzl View Post
oops, you're right.

imo, you shouldn't use the term "trocken" with on of your signature wines.

it's a description for table wines.

barrique is international, not?

Trocken is just the indication of sugar level (this means dry). You will find sugar content on all/most wines no matter the Prädikatswein quality, no? That trocken is only a description for table wines is new to me as I thought that description was more Tafelwein or Landwein. Kabinett is of course the lowest quality of Qualitätswein mit Prädikat.

Yes, I was recently reading on German classifications.
post #7923 of 17722
Quote:
Originally Posted by Piobaire View Post
Trocken is just the indication of sugar level (this means dry). You will find sugar content on all/most wines no matter the Prädikatswein quality, no? That trocken is only a description for table wines is new to me as I thought that description was more Tafelwein or Landwein. Kabinett is of course the lowest quality of Qualitätswein mit Prädikat.

Yes, I was recently reading on German classifications.

ok
post #7924 of 17722
weingut i believe means grower producer. and to my knowledge trocken and halb-trocken isn't limited to a classification
post #7925 of 17722
Quote:
Originally Posted by indesertum View Post
weingut i believe means grower producer. and to my knowledge trocken and halb-trocken isn't limited to a classification

did you do the German class yet?
post #7926 of 17722
Quote:
Originally Posted by binge View Post
Migration 2008 Pinot Noir, Anderson Valley.

Quite nice, very balanced. I really, really like the color: deep and kinda dark, even a little purple.

But man, IIRC the Migration/Goldeneye stuff has gone up nearly $15-20 a bottle in the past few years. I remember buying it in the $30-35 range in 2007 and now Goldeneye seems to be pushing $50.

Maybe I'm just getting old and cranky.

A local wine shop here had 2006 Goldeneye on sale last March for $27 a bottle. I picked up a case. Glad I did, because I haven't seen it anywhere close to that since then. Sadly I've already blown through about half of my stock.
post #7927 of 17722
Quote:
Originally Posted by Mark from Plano View Post
A local wine shop here had 2006 Goldeneye on sale last March for $27 a bottle. I picked up a case. Glad I did, because I haven't seen it anywhere close to that since then. Sadly I've already blown through about half of my stock.

Wow, nice score.

After considering it a bit more, I'm thinking that the price changes are mostly due to a restructuring of brands over at Duckhorn. IIRC, the Decoy label is new within the past 2 years, I don't recall seeing it until maybe a year ago. Perhaps the brands are being setup as Decoy ($20-30), Migration ($30-40) and Goldeneye ($50-60); whereas a few years back there was no Decoy and both Migration and Goldeneye sat in the same $30-40 range. I'm talking retail prices in my area.

Oh, and the Goldeneye vineyard has a very pleasant and civilized wine tasting. I recommend it.
post #7928 of 17722
Quote:
Originally Posted by binge View Post
Wow, nice score.

After considering it a bit more, I'm thinking that the price changes are mostly due to a restructuring of brands over at Duckhorn. IIRC, the Decoy label is new within the past 2 years, I don't recall seeing it until maybe a year ago. Perhaps the brands are being setup as Decoy ($20-30), Migration ($30-40) and Goldeneye ($50-60); whereas a few years back there was no Decoy and both Migration and Goldeneye sat in the same $30-40 range. I'm talking retail prices in my area.

Oh, and the Goldeneye vineyard has a very pleasant and civilized wine tasting. I recommend it.

I love Goldeneye! When I was at Pinot Days I had to make a stop by their table as they were part of our wine makers class last year at Just Grapes and the 2006 and 2007 Anderson Valley bottlings they were pouring did not disappoint by any stretch of the imagination! It was a classic style Pinot with a hint of old world using only French oak casks (35% new and a the balance being seasoned no older than two seasons).



IIRC they were selling in the $45-$50 range at the event and at Binny's it was near $60, which was arond where we were selling it at Just Grapes last year.
post #7929 of 17722
Quote:
Originally Posted by gomestar View Post
did you do the German class yet?

We did. I dont' remember if I posted it. I think this week is our last class and we're doing bubblies.
post #7930 of 17722
Not bad for $21. A bit much sugar for my liking, but drinkable for sure. Enjoyed it with rosemary butter Salmon, and Chèvre chaud tarts in phyllo dough with a sauce made of fresh strawberries, cognac, sugar, and lemon.
post #7931 of 17722
Quote:
Originally Posted by computerpro3 View Post
Not bad for $21. A bit much sugar for my liking, but drinkable for sure. Enjoyed it with rosemary butter Salmon, and Chèvre chaud tarts in phyllo dough with a sauce made of fresh strawberries, cognac, sugar, and lemon.


it's not dry?
post #7932 of 17722
Quote:
Originally Posted by indesertum View Post
it's not dry?

I am not an expert by any stretch of the imagination so you may not want to take my word as canon, but to my palate as it warmed up it became sweeter than other pinot noirs I've had. This was not as pronounced when it was a bit colder.

FWIW I poured it through the Vinturi and decanted it for about an hour.
post #7933 of 17722
it might be because fruitier aromas were more released at warmer temperatures. i dont think sugar levels (if there were any) can increase with temperature.
post #7934 of 17722
Quote:
Originally Posted by indesertum View Post
it might be because fruitier aromas were more released at warmer temperatures. i dont think sugar levels (if there were any) can increase with temperature.

You're probably right. I was getting tons of raspberry in particular with this. As I said, I'm no expert and am still very much in the beginning of the learning process.
post #7935 of 17722
me too! when i first tried dry wines i didnt understand why ppl called them dry and they were clearly very sweet. it was kind of surprising to find that there was little residual sugar in it.
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