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The Official Wine Thread - Page 665

post #9961 of 18230
That makes a lot of sense. At restaurants I generally only would ever order wine if it is traditional, or classic cuisine from a region. I feel that especially with American Neauveau there seems to be much more "intense" flavors all over the plate. Adding wine to it always seemed decadent and overwhelming.
post #9962 of 18230
Quote:
Originally Posted by iammatt View Post


Kyle and Piob are gonna be pissed!

Nah, each to his own. Also, that should drop demand from the East Coast folks which is a good thing for me. Additionally, disagree with the "lots of oak" so makes me wonder about the bottle and/or their ability to identify things.
Quote:
Originally Posted by foodguy View Post

if you're interested in reading about wine, and reading more than scores and tasting notes, you really owe it to yourself to pick up David Darlington's "An Ideal Wine". Best book on modern California wine I've read in a long, long time. (link is to my review).

Thanks for the suggestion. Amazon Prime = on the way. Also grabbed that "Emperor" book on Parker.
post #9963 of 18230
There's a nice piece in Slate on Chambers Street Wines in NYC: http://www.slate.com/id/2299560/
Quote:
Indeed, the name "Chambers Street" has become shorthand for a particular aesthetic—Eurocentric, with a strong preference for wines that put an accent on minerality and acidity. The Loire is the cornerstone of the operation (Chambers Street apparently sells more Muscadet than any retailer in the world except for one merchant in Nantes, France), but over the years the selection has evolved to include a fabulous array of other wines fitting that same basic profile—traditional Barolos and Riojas, German Rieslings, grower Champagnes.
post #9964 of 18230
somebody fucked up and broke nearly 5,500 bottles of Molly Dooker velvet glove shiraz:
http://news.blogs.cnn.com/2011/07/22/whoops-1-million-worth-of-wine-spilled/?hpt=hp_c2


in other news, nearly 5,500 bottles of overpriced wine was eradicated from the market today.
post #9965 of 18230
Friday Morg-asm... nod[1].gif

Lapierre cuvee MMIX half case in magnums
case of 2009 Foillard Cote de Py

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post #9966 of 18230
Siiick.
post #9967 of 18230

 

Quote:
Originally Posted by gomestar View Post

this isn't the first time you've brought it up here.

seek them out right now, when they're still only mildly expensive. We have a few bottles being held at Crush of his last vintage, but I think '04 and '05 are just perfect right now. The absolute best I've had from him are the '05 Pur Sang and the '04 Silex.

 

Can't. Ship. Wine. To. My. State.

 

Sorry for beating a dead horse with the mentioning, I just get excited when I see it.

 

Edit: I see I can get it in NYC -- I may be there in a few months.
 

 

post #9968 of 18230
IMO totally worth trying, even if it's just once. It's easy to find on many wine lists too.
post #9969 of 18230
Thread Starter 
Too much wine and Champagne yesterday. Our 27th at Canoe and friends over for wine and cheese in the afternoon. Recovering slowly this morning.

I'll do the Canoe review over at the Toronto Restaurant Review thread. Interesting night.

The Formula is a great value Oz Shiraz. Lots of good quality fruit, not too much heat. 'Delicious', I guess. Went well with a spicy, sundried tomato tapinade and sweet mission fig compote.

Later that night, Pommery Champagne, a lot of it, on the house courtesy of the excellent Canoe somellier. He always treats us right. Gave us the tasting pairs on the house, too (unknown Sauv Blancs and a fabulous, buttery icewine with the foe gras). Way too much wine for one day, but really great stuff. The Pommery was quite dry but wonderful flavour. We ordered the CDP just because. It was mind blowing. Very, very complex, mint on the tongue and a tar pit on the throat. The fruit was fighting with the mineralities, but in a good way -- like a fight with your wife at a party or event with insane, drunk make up sex in the car in the parking lot. You know, I hope. smile.gif

Great day.

500

500
post #9970 of 18230
Found a place that apparently has been around for a bit. I'm not sure if I'll like the rest of the clientele so we went well before their tasting started today. Seems like a snooty Birkenstock wearing crowd, the type that consider themselves "uppers" and drive 20 year old Jag sedans. Anyways, some buys and they were cheap, all under $15.

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The Oregon Pinot above was a gift from the winery. It is his first vintage.
post #9971 of 18230
Zolo is great stuff. Their unoaked Chardonnay is around $11, and just awesome stuff.
post #9972 of 18230
I've always enjoyed Icewine, though given its expense, I seldom have a chance to drink it. I have a couple questions about it, I'm hoping someone here can help me with:

What brands should I be looking at, I reside in Canada, so Canadian ones tend to be cheaper, though I'm open to suggestions. As well... when is it meant to be drunk? Given its sweetness, is it more often kept to dessert times? Or is it an any-time you want some wine? The answer to this won't effect how/when I drink it, it's more of a curiousity, as it seems most wines have some sort of protocol when it comes to the appropriate pairings and most common settings for them.

Thanks!
post #9973 of 18230
100% Pommard. Pretty typical for Pommard clone, more fruit forward especially as it's coming from central cali
500
post #9974 of 18230
Quote:
Originally Posted by L.R. View Post

I've always enjoyed Icewine, though given its expense, I seldom have a chance to drink it. I have a couple questions about it, I'm hoping someone here can help me with:

What brands should I be looking at, I reside in Canada, so Canadian ones tend to be cheaper, though I'm open to suggestions. As well... when is it meant to be drunk? Given its sweetness, is it more often kept to dessert times? Or is it an any-time you want some wine? The answer to this won't effect how/when I drink it, it's more of a curiousity, as it seems most wines have some sort of protocol when it comes to the appropriate pairings and most common settings for them.

Thanks!

Ontario makes some world class ice wines. Stick with the Vidals, or if it's a really good producer, try over varietals. They do not age all that well so drink within five years of vintage. Drink non-vintage now.

They can be good with desserts, or with a cheese plate, or my favorite: foie gras.

Producers I like: Inniskillin, Erie Shores, Pelee Island. I'm sure a few folks still living back home can give you one or two more.
post #9975 of 18230
I had the Zolo last night with a nice salad. Went perfectly and was just what I had hoped, crisp, light, floral nose, citrus notes.
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