The Official Wine Thread

james_timothy · Oct 16, 2010

Time to break into Tattersall's cellar!

Piobaire · Oct 16, 2010

So I popped an 09 Claypool PN. Very young, but drinking nicely. It's made in the plush, drink young style you often find in CA. Not a fruit bomb but not an ager either. Good stuff but I drink it for the sentimental value (

) and the novelty (Les Claypool and very small batch).

kwilkinson · Oct 16, 2010

^Glad you like the 09 stuff.

Originally Posted by Matt

ok, stuck the wine thread...
Gentlemen, we have reached Nirvana.

gomestar · Oct 16, 2010

quality pinning. I couldn't find the damn thread at first.

tonight I'm getting my Burg on

Manton · Oct 16, 2010

I really hated the last Nicolas Potel I had.

Good luck.

gomestar · Oct 16, 2010

Originally Posted by Manton

I really hated the last Nicolas Potel I had.

Good luck.

I've been in and out of luck with Potel. I've had some that were worthless, and some that I quite liked (his Chambolle-Musigny from a few years ago comes to mind as an example that I really enjoyed).

Manton · Oct 16, 2010

It's funny, I have been on a real winning streak with the white Burgs, paying as little as $11 and no more than $40, averaging around $20, and I can't remember the last bad bottle.

But the ******* reds are as erratic as ever.

gomestar · Oct 16, 2010

update: it is quite nice. Racy acidity (more than usual) yet still solidly balanced. Unmistakably Burg on the nose. Would be great with a big beef stew. For $30, I'm happy. Teh gf and I are thinking about a trip to Burg sometime.

indesertum · Oct 16, 2010

Wine Prelim coming up and wow. that's a lot of questions. i think i know most of the answers except for the percentages, the names of people (i could proibabyly recognize but not come up with on the spot), and the german terms.

i thought the class would be a breeze but i see where they get their reputation for being the most failed class.

indesertum · Oct 16, 2010

Originally Posted by Piobaire

What do we think of this one?

It was sourced in a very interesting way.

nice. how was it sourced?

tattersall · Oct 16, 2010

Originally Posted by james_timothy

Time to break into Tattersall's cellar!

Oy!

Last night was two bottles of 2006 Ridge Lytton Springs Zinfandel at a local restaurant. It was alright, nothing special, pleased my dining companions but did not go at all with the food.

Tonight cracked open a 2004 Ch Greysac which was fine with some grilled lamb. Wife didn't like it, so I finished the bottle.

Hurray for the pinned thread!

gomestar · Oct 17, 2010

Originally Posted by indesertum

Wine Prelim coming up and wow. that's a lot of questions. i think i know most of the answers except for the percentages, the names of people (i could proibabyly recognize but not come up with on the spot), and the german terms.

i thought the class would be a breeze but i see where they get their reputation for being the most failed class.

it's not bad at all, I got near perfect scores on both exams. The text is perhaps the best source, and understand the wine labels. The names of people was never a big part, but varietal and regional information was. You don't need perfect, you only need 70% which is usually more than manageable.

Piobaire · Oct 17, 2010

And you guys wonder why I shy from red Burgs and am happy with my Left Coast stuff?

audiophilia · Oct 17, 2010

Interestingly, the last three CA Pinots I've drunk had a lovely, gentle Burg funk about them, but they got the balance right. 1 or 2 Burgs were good out of 10 last year. Not good enough ratio at their cost! ...and nice to see we're pinned.

gomestar · Oct 17, 2010

it's the Cali style that I do not care for. The last Loring I had tasted of Twizzlers (according to my notes), except Twizzlers are not $50 (for full disclosure I did enjoy the wine's approachability, balance, and surprising complexity). I know not all are like this, but IMO $50-60 will have me lean to Burg every single time while being fully aware of finding a dud. A little bit of info make opening a dud only a small possibility as I have a lot of trust in the people who source Burgs at my store, and this can make all the difference. Because when a Burg is good, it is the absolute best.

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