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The Official Wine Thread

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

  1. gomestar

    gomestar Super Yelper

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    [​IMG]

    we popped open all of those for a party last year. Both of the Moreys had something off with them, and both tasted like completely different faults.

    the Chablis were lovely. And that one with a horse.
     
    Last edited: Jul 21, 2011


  2. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    This was phenomenal.
     


  3. Manton

    Manton RINO Dubiously Honored

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    I do love that stuff. It's nice once or twice a year not to be let down by a highly anticipated bottle of wine. :)
     


  4. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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  5. foodguy

    foodguy Senior member

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    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).
     


  6. guster

    guster Senior member

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    Billaud is a nice producer. Have not looked in a while but their premier cru stuff was very good for the price. They have probably gone way up like everyone else.
     


  7. coolpapa

    coolpapa Senior member

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    I think this is why my drinking pattern is inexpensive every day drinkers and occasional older wines purchased at auction, without much in the middle.
     


  8. foodguy

    foodguy Senior member

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    that was the first vintage i visited napa as a wine writer. pretty remarkable. those old heitz are wonderful.
     


  9. Manton

    Manton RINO Dubiously Honored

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    I bought that on release in 1991, the first year I started buying for myself. Two bottle limit at the winery.
     


  10. kwilkinson

    kwilkinson Having a Ball

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    So, my California friends, how has the weather been in CA?

    It's been ridiculously hot and very very dry here, save for a couple of big rains. How's the vintage playing out there so far?
     


  11. Huntsman

    Huntsman Senior member

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    I saw Daggenau on Robinson's show well before I was of drinking age -- and I wanted one of his wines. I'm jealous, in other words.

    ~ H
     


  12. Manton

    Manton RINO Dubiously Honored

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    No idea about the vintage but the Monterey Bay is perfect just now.
     


  13. gomestar

    gomestar Super Yelper

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    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.
     


  14. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    This cru beaujolais on the left was fantastic. We had it with an arugula salad with green, red, and italian peppers, cucumbers, feta and olive oil. It was perfect. I felt that when I initially opened it it was like a fruit explosion, however after it being open for about an hour it was much more balanced. I don't know if this makes much sense, but before I really started paying attention to wine I used to think that wine made food taste better, but now I think that food can make the wine actually taste better.
     


  15. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    No doubt. I find, in general, that this effect, actually both ways, is greater with wines that were generally seen as regional and not trophy wines. When you get too much character in a wine, it tends to clash with everything. Likewise with food. A lot of new cuisine really pairs badly with wine, which has led to so many of the Extreme Sommelier stuff we see these days. Beaujolais, when it is good, seems to have a very symbiotic relationship with food.
     


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