The Official Wine Thread

[Roikins]

Will you be "borrowing" some wine, Wilks?


Healdsburg's ever popular Cyrus Restaurant is hosting two upcoming wine dinners of note. Tonight – and yes, space is still available – chef Douglas Keane welcomes Eric Sussman of Radio-Coteau wines for a showcase of his library wines. The five-course menu's highlights include Nantucket bay scallops with cauliflower and dashi paired with Anderson Valley chardonnay; and lamb roulade with parsnip and kale paired with Russian River Valley Syrah ($215 per person, inclusive). If making it to Healdsburg isn't an option tonight, don’t despair. On February 2, Keane’ll host Andy Peay and winemaker Vanessa Wong of Peay Vineyards for a similar feast ($205 per person, inclusive; 707-433-3311).

 

[Piobaire]

Originally Posted by Roikins

Will you be "borrowing" some wine, Wilks?


Healdsburg's ever popular Cyrus Restaurant is hosting two upcoming wine dinners of note. Tonight - and yes, space is still available - chef Douglas Keane welcomes Eric Sussman of Radio-Coteau wines for a showcase of his library wines. The five-course menu's highlights include Nantucket bay scallops with cauliflower and dashi paired with Anderson Valley chardonnay; and lamb roulade with parsnip and kale paired with Russian River Valley Syrah ($215 per person, inclusive). If making it to Healdsburg isn't an option tonight, don't despair. On February 2, Keane'll host Andy Peay and winemaker Vanessa Wong of Peay Vineyards for a similar feast ($205 per person, inclusive; 707-433-3311).

Got the email for the Peay dinners, both from Peay and K-dub, but it's a 1.5 hour drive for me, and being held on a weeknight, in my area

Good news is, Cakebread in a few months

 

[kwilkinson]

Originally Posted by Roikins

Will you be "borrowing" some wine, Wilks?


Healdsburg's ever popular Cyrus Restaurant is hosting two upcoming wine dinners of note. Tonight - and yes, space is still available - chef Douglas Keane welcomes Eric Sussman of Radio-Coteau wines for a showcase of his library wines. The five-course menu's highlights include Nantucket bay scallops with cauliflower and dashi paired with Anderson Valley chardonnay; and lamb roulade with parsnip and kale paired with Russian River Valley Syrah ($215 per person, inclusive). If making it to Healdsburg isn't an option tonight, don't despair. On February 2, Keane'll host Andy Peay and winemaker Vanessa Wong of Peay Vineyards for a similar feast ($205 per person, inclusive; 707-433-3311).

Yep, the Radio Coteau dinner was last night. When I ate at Cyrus I had the pairing of their Syrah with the lamb roulade and also the pairing of their Pinot with the wagyu. RC makes some really damn fine wines. I'm excited for the Peay dinner. I'm hoping I get a chance to meet Andy.

 

[audiophilia]

'The grapes for this Pinot Noir came from four excellent vineyards on both the Sonoma and Napa sides of Carneros, including Alta Vista, Beau Terroir, and Beresini. Our Wildcat Mountain Estate Vineyard, high up in the hills on the extreme southwestern edge of the Carneros AVA, continues to play a significant role in the blend. Wildcat’s influence can be seen in the dark color, full body and overall complexity of the wine.' None of my favourite Pinots were in stock at the LCBO tonite -- Tawse, Thirty Bench, Scott Cellars, Maysara, Sara Powell, Belle Glos, etc. Chose this out of five unknowns. A lovely Pinot. Real barnyard, even manure, out of the bottle. As you swirl, the oak and fruit balances the pong and is nicely balanced on the tongue. More Old World than New, the MacRostie has plum and beetroot on the nose with a heathy acidity on the back end. Gorgeous colour. We really enjoyed it. Was paired with Champfleur, Oka and Danish Blue cheeses and a gorgeous fig compote, spicy Kalamata olives, and Peppadew Bruschetta (tomatoes, peppers, onion, sea salt, etc). Delicious. US$30.00 90/100

 

[Manton]

1995 Michel Gaunoux Bourgogne:
Cork top stained and appears dry, but not moldy. Cork lightly stained about ½ way up the sides.
Color medium to light with significant orange at the edges; almost brown; darker than the Leroy
Decent legs
Deep rustic bouquet. Tiny bit of harshness; very noticeable burgundy “animal fat” smell
Seems to be fading quickly in the glass but still much better/more pronounced than the Leroy.
Still real tannins in there, but not a lot of fruit underneath. Not much acid either. Basically, too many tannins and not enough of everything else. I think I taste some residual sugar in there, which is nice. Still, better than the Leroy. Opened at 3:45.
8 pm: impressive bouquet of spices and fruit, the animal fat smell is mostly gone.
Still super tannic, not harsh but noticeable, especially for a 15 year old (!) AOC Bourgogne. Could last longer but won’t improve. Not enough there, it’s already showing everything it has. A small masterpiece of winemaking, however, to deliver something with so much structure with an obviously weak(ish) selection. Good wines from this producer/vintage probably are still spectacular.

I like it, a good value, certainly. Not a barn burner.

 

[foodguy]

that "barnyard" smell is a really controversial topic among winemakers. technically, it's bacterial spoilage from a bug called brettanomyces. it used to be quite prevalent in Burgundy where the winemaking facilities used to be fairly rustic. With the Davis-schooled American winemakers, it's the devil incarnate. i've judged competitions with winemakers who could detect it at incredibly small levels and would immediately trash the wine for that. for others, within limits, it's a mark of distinction. i guess to put a spin on the old computer adage: "it's not a bug, it's character."

 

[Piobaire]

Originally Posted by foodguy

that "barnyard" smell is a really controversial topic among winemakers. technically, it's bacterial spoilage from a bug called brettanomyces. it used to be quite prevalent in Burgundy where the winemaking facilities used to be fairly rustic. With the Davis-schooled American winemakers, it's the devil incarnate. i've judged competitions with winemakers who could detect it at incredibly small levels and would immediately trash the wine for that. for others, within limits, it's a mark of distinction. i guess to put a spin on the old computer adage: "it's not a bug, it's character."
Peay recalled some wines last year due to brett. Tonight, sipping 05 Murphy-Goode Zin. It's fine.

 

[audiophilia]

Originally Posted by foodguy

that "barnyard" smell is a really controversial topic among winemakers. technically, it's bacterial spoilage from a bug called brettanomyces. it used to be quite prevalent in Burgundy where the winemaking facilities used to be fairly rustic. With the Davis-schooled American winemakers, it's the devil incarnate. i've judged competitions with winemakers who could detect it at incredibly small levels and would immediately trash the wine for that. for others, within limits, it's a mark of distinction. i guess to put a spin on the old computer adage: "it's not a bug, it's character."

I've only smelled it three times. Sarah Powell Oregon Pinot -- quite strong, aforementioned MacRostie -- initially strong, then backs right off, and a Hidden Bench Red -- skunk, almost!

 

[itsstillmatt]

Originally Posted by foodguy

that "barnyard" smell is a really controversial topic among winemakers. technically, it's bacterial spoilage from a bug called brettanomyces. it used to be quite prevalent in Burgundy where the winemaking facilities used to be fairly rustic. With the Davis-schooled American winemakers, it's the devil incarnate. i've judged competitions with winemakers who could detect it at incredibly small levels and would immediately trash the wine for that. for others, within limits, it's a mark of distinction. i guess to put a spin on the old computer adage: "it's not a bug, it's character."
The Beaucastels from the late 80s, which happen to be the most memorable wines I have ever tasted, were loaded with brett. Great stuff, but I can see how it could be overbearing.

 

[Piobaire]

Originally Posted by iammatt

The Beaucastels from the late 80s, which happen to be the most memorable wines I have ever tasted, were loaded with brett. Great stuff, but I can see how it could be overbearing.
You are such a big timer. I can't believe I know you. No ****, e-buddy.

 

[itsstillmatt]

Originally Posted by Piobaire

You are such a big timer. I can't believe I know you. No ****, e-buddy.
Knock yourself out. It isn't that expensive.

 

[Piobaire]

Originally Posted by iammatt

Knock yourself out. It isn't that expensive.

It's not the price, it's the knowledge and experience. You remind me how limited my exposure to and knowledge of wine really is.

 

[foodguy]

Originally Posted by iammatt

The Beaucastels from the late 80s, which happen to be the most memorable wines I have ever tasted, were loaded with brett. Great stuff, but I can see how it could be overbearing.

exactly. they were a trademark. and if you ever want to get in a fight on the uc davis campus, just shout "I love brett!" (no ****).

 

[Roikins]

Originally Posted by foodguy

exactly. they were a trademark. and if you ever want to get in a fight on the uc davis campus, just shout "I love brett!" (no ****).

Prof. Noble can stick her aroma wheel up her hole.

Although, my Vit & Eno classes up there made undergrad so much more bearable.

 

[Piobaire]

I so need to take a couple of years off life and go get a degree from UC Davis.