On Jan 3, 9:52*am, "Bi!!" > wrote:
> On Jan 2, 5:58*pm, lleichtman > wrote:
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> > On Jan 2, 3:23*pm, Joseph Coulter > wrote:
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> > > On Sun, 2 Jan 2011 09:07:32 -0800 (PST), DaleW >
> > > wrote:
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> > > >2004 Muga Rioja Reserva
> > > >Lots of cherry and raspberry fruit, oak sticks out a bit. Not bad with
> > > >the meat, but by itself All Oak, All the Time. B-
>
> > > I had a bottle of Marques de Caceres 2004 reserva New Years eve. noted
> > > that it seemed a little weak, and the oak not quite in liine though
> > > not as much as you describe as that would have me pouring in the sink..
> > > This one opened up, *married well *with the Porc au Prune, and was
> > > despite its initial dissapointment a good match.
>
> > Oh, and I have been disappointed by Muga since they went California
> > style several years ago.
>
> Me too.- Hide quoted text -
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> - Show quoted text -

The Prada is still quite traditional. The Torre Muga and Riserva both
have a "bubblegum" flavor to me.