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The Official Wine Thread

Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.

  1. fritzl

    fritzl Senior member

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    You left out

    trocken - dry
    Barrique - oaky or an oak wine barrel


    oops, you're right.

    imo, you shouldn't use the term "trocken" with on of your signature wines.

    it's a description for table wines.

    barrique is international, not?
     


  2. Piobaire

    Piobaire Not left of center?

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    oops, you're right.

    imo, you shouldn't use the term "trocken" with on of your signature wines.

    it's a description for table wines.

    barrique is international, not?


    Trocken is just the indication of sugar level (this means dry). You will find sugar content on all/most wines no matter the Prädikatswein quality, no? That trocken is only a description for table wines is new to me as I thought that description was more Tafelwein or Landwein. Kabinett is of course the lowest quality of Qualitätswein mit Prädikat.

    Yes, I was recently reading on German classifications.
     


  3. fritzl

    fritzl Senior member

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    Trocken is just the indication of sugar level (this means dry). You will find sugar content on all/most wines no matter the Prädikatswein quality, no? That trocken is only a description for table wines is new to me as I thought that description was more Tafelwein or Landwein. Kabinett is of course the lowest quality of Qualitätswein mit Prädikat.

    Yes, I was recently reading on German classifications.


    ok
     


  4. indesertum

    indesertum Senior member

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    weingut i believe means grower producer. and to my knowledge trocken and halb-trocken isn't limited to a classification
     


  5. gomestar

    gomestar Super Yelper

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    weingut i believe means grower producer. and to my knowledge trocken and halb-trocken isn't limited to a classification

    did you do the German class yet?
     


  6. Mark from Plano

    Mark from Plano Lifestyle change - no homo

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    Migration 2008 Pinot Noir, Anderson Valley.

    Quite nice, very balanced. I really, really like the color: deep and kinda dark, even a little purple.

    But man, IIRC the Migration/Goldeneye stuff has gone up nearly $15-20 a bottle in the past few years. I remember buying it in the $30-35 range in 2007 and now Goldeneye seems to be pushing $50.

    Maybe I'm just getting old and cranky.


    A local wine shop here had 2006 Goldeneye on sale last March for $27 a bottle. I picked up a case. Glad I did, because I haven't seen it anywhere close to that since then. Sadly I've already blown through about half of my stock.
     


  7. binge

    binge Senior member

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    A local wine shop here had 2006 Goldeneye on sale last March for $27 a bottle. I picked up a case. Glad I did, because I haven't seen it anywhere close to that since then. Sadly I've already blown through about half of my stock.

    Wow, nice score.

    After considering it a bit more, I'm thinking that the price changes are mostly due to a restructuring of brands over at Duckhorn. IIRC, the Decoy label is new within the past 2 years, I don't recall seeing it until maybe a year ago. Perhaps the brands are being setup as Decoy ($20-30), Migration ($30-40) and Goldeneye ($50-60); whereas a few years back there was no Decoy and both Migration and Goldeneye sat in the same $30-40 range. I'm talking retail prices in my area.

    Oh, and the Goldeneye vineyard has a very pleasant and civilized wine tasting. I recommend it.
     


  8. PandArts

    PandArts Senior member

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    Wow, nice score.

    After considering it a bit more, I'm thinking that the price changes are mostly due to a restructuring of brands over at Duckhorn. IIRC, the Decoy label is new within the past 2 years, I don't recall seeing it until maybe a year ago. Perhaps the brands are being setup as Decoy ($20-30), Migration ($30-40) and Goldeneye ($50-60); whereas a few years back there was no Decoy and both Migration and Goldeneye sat in the same $30-40 range. I'm talking retail prices in my area.

    Oh, and the Goldeneye vineyard has a very pleasant and civilized wine tasting. I recommend it.


    I love Goldeneye! When I was at Pinot Days I had to make a stop by their table as they were part of our wine makers class last year at Just Grapes and the 2006 and 2007 Anderson Valley bottlings they were pouring did not disappoint by any stretch of the imagination! It was a classic style Pinot with a hint of old world using only French oak casks (35% new and a the balance being seasoned no older than two seasons).

    [​IMG][​IMG]

    IIRC they were selling in the $45-$50 range at the event and at Binny's it was near $60, which was arond where we were selling it at Just Grapes last year.
     


  9. indesertum

    indesertum Senior member

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    did you do the German class yet?

    We did. I dont' remember if I posted it. I think this week is our last class and we're doing bubblies.
     


  10. computerpro3

    computerpro3 Senior member

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    [​IMG] Not bad for $21. A bit much sugar for my liking, but drinkable for sure. Enjoyed it with rosemary butter Salmon, and Chèvre chaud tarts in phyllo dough with a sauce made of fresh strawberries, cognac, sugar, and lemon.
     


  11. indesertum

    indesertum Senior member

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    Not bad for $21. A bit much sugar for my liking, but drinkable for sure. Enjoyed it with rosemary butter Salmon, and Chèvre chaud tarts in phyllo dough with a sauce made of fresh strawberries, cognac, sugar, and lemon.


    it's not dry?
     


  12. computerpro3

    computerpro3 Senior member

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    it's not dry?

    I am not an expert by any stretch of the imagination so you may not want to take my word as canon, but to my palate as it warmed up it became sweeter than other pinot noirs I've had. This was not as pronounced when it was a bit colder.

    FWIW I poured it through the Vinturi and decanted it for about an hour.
     


  13. indesertum

    indesertum Senior member

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    it might be because fruitier aromas were more released at warmer temperatures. i dont think sugar levels (if there were any) can increase with temperature.
     


  14. computerpro3

    computerpro3 Senior member

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    it might be because fruitier aromas were more released at warmer temperatures. i dont think sugar levels (if there were any) can increase with temperature.

    You're probably right. I was getting tons of raspberry in particular with this. As I said, I'm no expert and am still very much in the beginning of the learning process.
     


  15. indesertum

    indesertum Senior member

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    me too! when i first tried dry wines i didnt understand why ppl called them dry and they were clearly very sweet. it was kind of surprising to find that there was little residual sugar in it.
     


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