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Discussion in 'Social Life, Food & Drink, Travel' started by audiophilia, Jul 20, 2009.
'08 Champalou Vouvray with some takeout chinese.
2007 Stephen Test SB. RRV, same cost as Merry Edwards. This is my 4th or 5th time having this wine, and it always gives ME a run for the money.
08 Kosta Browne RRV and an 08 Claypool Hurst Vineyard. Big spread of cheeses, charcuterie, olives, etc.
Yet to have Kosta Browne. Read nothing but good things. Never seen one on a list or at the LCBO. If it's anything like Kistler, I'm in.
Very preoccupied with drinking this tomorrow night with dinner:
Saturday night's dinner.
In all three cases, and regardless of the $$$... count me a tiny bit underwhelmed. The Gaja was certainly lovely but I've had as enjoyable wine for much less. I've had better from Shafer as well. Nonetheless, a decadent evening, great food and conversation. the second course involved a mushroom pan sauce that was with the Shafer.
None needed any significant decanting, in fact we left the Gaja in the bottle, it opened quickly in the glass. The Ridge was probably the least interesting.
^ Fun stuff! I agree that modern Gaja's can be underwhelming. I much prefer the Gaja straight Barbaresco from 1995 and prior which are almost always significantly less money than current release stuff from the single vineyards.
Last night had an 07 Stefania Uvas Creek Cab. Sauv. As always, need to decant Paul's wine (unfiltered, unfined) but also full of fruit with medium tannins; just right for a drink young CA cab. Had with perfectly fired aged ribeyes, caramelized onions, and roasted B. sprouts with garlic. Great Sunday dinner for us
I didn't like the Le bon petit diable Cabernet Franc 2009. It tasted like a candy cane to me, very sweet, very fruity. After about an hour of being open I felt the quality dropped as well. Probably because it is biodynamic.
I thought it tasted floral and fruity, but not sweet, and I"m pretty sensitive to residual sugar in reds. Still, who knows? Maybe it wasn't the 2009 - maybe the bottle I had was the '10? Not sure.
I could be wrong but residual sugar does not need to be present for a perception of sweetness. http://www.ajevonline.org/cgi/content/abstract/35/2/110
^^ My understanding too- it's largely the acids, tannins and alcohol that most affect perception of "sweetness", yes?
Have not had the honor of the older Barbarescos- must try.
Its true but I think of r.s. being more of a factor in red wine's perception of sweetness than in whites. I may be in error here, but I imagine there aren't a lot of reds like Gewurztraminer, which can be technically "dry" but tastes so fruity that its percieved as sweet. I'm not sure on that though, its just a feeling I have.
The Rare Wine Co. out in California usually has great provenance and they appear to have a 1982 for less than the 2000 Sori San Lorenzo usually goes for. If you get it just let the sediment settle for at least two weeks after shipping. Enjoy!
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