The Official Wine Thread - Page 534

white zinfandel? jk. thank you.

Blind tasted a Peter Michael Cuvee Indulgence with my sommelier and the wine director today. Absolutely hated it. I was told by both of them that I was "developing a European palate." I'm not sure what they meant by it, but I took it as a compliment.

Egad! I was just looking at my cellar book and can see that I paid $600 for a case of the 1976 Romanee Conti in the late 70's and $480 a case for both the La Romanee and Romanee St. Vivant. And that was very expensive at the time when Lafite '70 was going for $15

Trocken just means it's vinified dry like an Alsatian wine. You can have a trocken or halb trocken from a spatlese or even rarely auslese.These are determined today by a set level of sugar on the oechsle scale.

German wines can live a really long time which I guess is due to the balance of acidity/sugar.
I had just drank some of my Maximin Grunhaus Herrenberg (auslese) from the 1976 vintage and it was superb. Of course it darkens with age.
But even the 1975 Eitelsbacher Karthauserhofberg was excellent and it was just a spatlese.

You have been missed - tell us more about the oechsle scale...

last night was a Roero Arneis at Eataly with family. It was nice, especially for $28.

If MfP goes Euro, I'm going to be the last major hold out for New World.

Petrus, let me quickly explain something to you. Alsace is a region, not a "wine." This might cause confusion for a wine neophyte, so let me make it simple: the region produces a number of wines, some with noticeable residual sugar content, including the two late harvest classifications, Vendange Tardive (VT) and Sélection de Grains Nobles (SGN).

I hope this clears up your confusion although I can certainly see how it can happen to someone just starting out their knowledge in wine.

And we're back!
Score one for team Pio...

'70 Lafite sucks balls. Sorry. My dad had a whole case of this that I was all excited about cracking, which we first did around 1995. Hoped it was bottle variation. Nope.

Here is the latest wine list I am up against for tonight: http://www.corsinocantina.com/menu/wine/ While my knowledge of the eye-talian is not strong, was thinking about the vernaccia di san gimignano riserva, mormoraia 2006 if we go white. Any thoughts on a sub $50 red? Will probably need to mesh well with pasta.

You can find 5-7 y/o Brunellos for under $50. Yuuummmmmmm.

Had a '10 Cep Sauv. Blanc. Cep is Peay's second label. Tart, acidic, cat piss, peach stone, mineral. Could pair well with food but would not drink by itself again.