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The Official Wine Thread - Page 534

post #7996 of 17486
Quote:
Originally Posted by Manton View Post
It's a Burgundy dish, so ...
white zinfandel? jk. thank you.
post #7997 of 17486
Thread Starter 
Getting my Sangiovese on. Lush with balance and lovely flavour.

post #7998 of 17486
Thread Starter 
Quote:
Originally Posted by whnay. View Post
Shafer Hillside Select 2006 Cab

post #7999 of 17486
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.
post #8000 of 17486
Quote:
Originally Posted by binge View Post
Just got a text from a friend of mine in Boston: got 2 bottles of Romanee-Conti 2005, $1900 each.

Daaaaaaaaaaaaaaaaamn.
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
post #8001 of 17486
Quote:
Originally Posted by fritzl View Post
ok
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.
post #8002 of 17486
Quote:
Originally Posted by Mort Sobite View Post
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

Quote:
Originally Posted by Mort Sobite View Post
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...
post #8003 of 17486
last night was a Roero Arneis at Eataly with family. It was nice, especially for $28.
post #8004 of 17486
Quote:
Originally Posted by kwilkinson View Post
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.



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

post #8005 of 17486
Quote:
Originally Posted by Mort Sobite View Post
Trocken just means it's vinified dry like an Alsatian wine.

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.
post #8006 of 17486
And we're back!
Score one for team Pio...
post #8007 of 17486
'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.
post #8008 of 17486
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.
post #8009 of 17486
Quote:
Originally Posted by Axelman 17 View Post
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.
post #8010 of 17486
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.
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