The Official Wine Thread

[gomestar]

there are few things worse in life than a mouth full of unexpected wine sediment

 

[Piobaire]



there are few things worse in life than a mouth full of unexpected wine sediment

Truth.

 

[Manton]

regarding decanting and price, I really don't think there is a connection. I have in my "cellar" a few cases of $10-$15 wine that I routinely decant for at least an hour--I think it needs the air. This is especially true of Madiran.

 

[patrickBOOTH]

And if you end up with an unexpected mouthful of those other few things you might have to closely examine how you spend your time.

 

[Piobaire]



regarding decanting and price, I really don't think there is a connection. I have in my "cellar" a few cases of $10-$15 wine that I routinely decant for at least an hour--I think it needs the air. This is especially true of Madiran.

And conversely I have some Left Coast wines that come in way over $30 that have zero need for a decant.

 

[Cary Grant]



I had a 2009 bord last night with a ton of sediment. Though I decant more to open up the flavors in the wine and less about sediment. Sediment is a easy thing to avoid getting in a glass if you just pay attention.

I kinda like the elegance/technique of pouring out an old bottle over a candle for just this purpose.

 

[indesertum]



Both very good. The Klee Pinot I thought was amazing for a whooping $20. Definitely a good value. The Red Newt was new to me, but what I thought was really cool was this little chart on the back and goes along with a recent conversation about residual sugar labeling...

How was the cab franc? Never tries a fl cab franc before but been wanting to try

I had this for my birthday

 

[coolpapa]



the fill level on that '68 has me a little

Well it was a 44 year old wine! More importantly, it was, not surprisingly, deader than Julius Caesar.

 

[Slewfoot]

Fill is totally fine for a 68. Sorry to hear it wasn't so good though.

 

[gomestar]



Fill is totally fine for a 68. Sorry to hear it wasn't so good though.

maybe if it had a higher fill the wine would have been better

 

[audiophilia]

Yum. Really yum!

Pleasant. Quite pleasant.

Tangy and sophisticated. As usual.

 

[b1os]

Gavi time today.

The right one, Marchese di Barolo Gavi, smells extremely sulfuric. Like when you buy some vacuumized pork that smells sulfuric (happens sometimes). Off bottle? Taste is ok, though I think I taste something off. Didn't want to delve further into it, since the smell is off-putting and I'll likely return it. Never had a white wine that smelled like it before.

Michele Chiarlo seems to be a good, known producer. The nose is fresh. Citrus and apple/pear? Obviously(?) good amount of acidity. Tart. Maybe some oak? If so, I would prefer less. Maybe it's just the tartness. Overall a good upscale daily drinking wine.

 

[erictheobscure]

Was flipping through the channels on a TV at the gym and caught Gail Simmons on some no-name daytime talk show. She was blind tasting cheap and expensive versions of some varietals. She ended up picking (with a strong preference) an $8 Trader Joe's Sauvignon Blanc over Silex. Wasn't sure whether to or

She also picked Two Buck Chuck over some pricey Cab Sauv I'd never heard of. (Maybe she had some sort of deal with TJ's.)

 

[gomestar]



Was flipping through the channels on a TV at the gym and caught Gail Simmons on some no-name daytime talk show. She was blind tasting cheap and expensive versions of some varietals. She ended up picking (with a strong preference) an $8 Trader Joe's Sauvignon Blanc over Silex. Wasn't sure whether to or

She alos picked Two Buck Chuck over some pricey Cab Sauv I'd never heard of. (Maybe she had some sort of deal with TJ's.)

i've always suspected that she has awful taste.


suspicion confirmed.

 

[Piobaire]

She's from Toronto. This is to be expected.