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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Mt Eden Chardonnay 2001 Estate Bottling.
When in Napa a couple weeks ago a store opened a bottle of Mt. Eden
Chardonnay-Estate Bottled that I tried a sampling of and fell in love with. They sampled at Room Temp. Very linear flavor profile. Long pronounced finish. Truly other than El Molino(a wine I consider my favorite white) one of the nicest whites I have had. That said I found this same wine in Porland at a small wine shop that did quite a bit of business and found the fruit to be off. But I had refrigerated and it was cold. So, tonight I tried in Charlotte and it was outstanding. But at room temp. I drank the Mt Eden the first time at Room Temp vs chilling it down. Why would some Chard be better at room temp than chilled. Does chilling diminish the fruit/complexity? Respectfully. Dick |
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Mt Eden Chardonnay 2001 Estate Bottling.
> Why
> would some Chard be better at room temp than chilled. Does chilling > diminish the fruit/complexity? I'm not much of an expert, but I have found that the flavors tend to be stronger when wine is warmer. There is more nose, and more... uh... thickness, to the wine. Chill it and it becomes more crisp, more sharp. I prefer my reds wamrer for this reason; they are more flavorful. However, some of the pleasure of white wines is the crispness. The sharpness lends a bit to the flavors and sometimes the full palate of flavors at room temperature is overwhelming and blurs the wine. (I prefer to be blurry =after= the wine. I would speculate that in some cases, the specific flavors in the wine don't blur - they complement nicely even when amplified by temperature, and what you had was an example of this. Perhaps it's a case of having =fewer= flavors, and thus a cleaner warm palate, sort of like hitting fewer notes when striking a bass chord as opposed to a chord in the treble range. Jose -- The monkey turns the crank and thinks he's making the music. for Email, make the obvious change in the address. |
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Mt Eden Chardonnay 2001 Estate Bottling.
Well, my eyesight was definitly blurry after the wine...does that count :-)
dick "Jose" > wrote in message et... >> Why would some Chard be better at room temp than chilled. Does chilling >> diminish the fruit/complexity? > > I'm not much of an expert, but I have found that the flavors tend to be > stronger when wine is warmer. There is more nose, and more... uh... > thickness, to the wine. Chill it and it becomes more crisp, more sharp. > > I prefer my reds wamrer for this reason; they are more flavorful. However, > some of the pleasure of white wines is the crispness. The sharpness lends > a bit to the flavors and sometimes the full palate of flavors at room > temperature is overwhelming and blurs the wine. (I prefer to be blurry > =after= the wine. > > I would speculate that in some cases, the specific flavors in the wine > don't blur - they complement nicely even when amplified by temperature, > and what you had was an example of this. Perhaps it's a case of having > =fewer= flavors, and thus a cleaner warm palate, sort of like hitting > fewer notes when striking a bass chord as opposed to a chord in the treble > range. > > Jose > -- > The monkey turns the crank and thinks he's making the music. > for Email, make the obvious change in the address. |
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Mt Eden Chardonnay 2001 Estate Bottling.
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Mt Eden Chardonnay 2001 Estate Bottling.
Hunt,
Thanks. I have been drinking mostly reds until a New Years party for 99-2000 when we had a hugh bash here at my house. At that time we tasting sparkling wines. My favorite was a $9.00 spanish cava called xenius. Which we bought cases of due to the amount of people coming. The Xenius arrived in late October and freinds came by that got engaged and we drank some, then other friends had a baby, we drank some...and on when December was around the corner we had consumer 2 of the 10 cases we felt we needed. So back to buy more. We loved this wine and then saw it on TV when they were showing New Years choices for parties. They did a sparrkling tasting and ours won. GREAT.... We have never seen this wine again. Morale of story: I spent all my big bucks on reds and ignored whites for years. Now, I find I missed out and whites can be every bit as enjoyable as reds. I just don't quite understand my taste preferances yet on whites and why I like some over others. Temps, etc. "Hunt" > wrote in message ... > In article et>, > says... > > [SNIP] >> >>I drank the Mt Eden the first time at Room Temp vs chilling it down. Why >>would some Chard be better at room temp than chilled. Does chilling >>diminish the fruit/complexity? >> >>Respectfully. >> >>Dick > > Dick, > > Not sure exactly what you mean by "room temp," but bigger Chards show much > better when warmer. I usually open these out of the cellar (55F). Lighter, > chrisper whites seem to benefit from a bit more chilling. It really > depends on > the wine, but Montrachets, and similar, both domestic and imported really > show > their stuff, with a bit of warmth. If the wine is too cool, cup your hands > around the glass (yes, I know, fingerprints, etc., etc.), but give it some > time, and see what develops. > > Hunt > |
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Mt Eden Chardonnay 2001 Estate Bottling.
Agreed...time to venture out.
2 years ago I found I like most Alsace whites excl Gvertz. Do no like those. But like the Pinot Gris and others. Will keep trying. When it comes to Chard there are only certain profiles I seem to care for. Very limited. "Hunt" > wrote in message ... > In article et>, > says... >> >>Hunt, > [SNIP] >>Morale of story: I spent all my big bucks on reds and ignored whites for >>years. Now, I find I missed out and whites can be every bit as enjoyable >>as >>reds. >> >>I just don't quite understand my taste preferances yet on whites and why I >>like some over others. Temps, etc. >> >> >>"Hunt" > wrote in message ... >>> In article et>, >>> says... >>> >>> [SNIP] > > There are so many wonderful wines, of ALL colors, that it can be limiting > to > just go with one. My wife broke me from the Rose, red rut many years ago, > and > introduced me to many excellent sparklers, plus a ton of whites. I have > since > developed a taste for more "exotic" whites, than she ever has, but I've > also > introduced her to many reds, that she is likely to not have tried, > otherwise. > I still cannot get her into NZ SB's, but she does like many "domestic" > products - guess that the grapefruit turns her off a bit. Maybe she did > too > many grapefruit diets in college? > > While we each have some favorites, I comb the shelves for > interesting-sounding > wines from all regions of the globe. I'm not usually looking for truly > obscure > wines, or regions, just ones that pair well with my meals, or are > enjoyable, > by themselves (yes, I know, one is NOT supposed to just enjoy a wine by > itself... ). > > I've been working with my wine group here, to bring them along toward an > appreciation of Roses, and some lighter reds (1er Cru BJ, as per another > thread), but they are kicking and screaming. I guess that the "stigma" of > White Zin scares them off. Life is not just Cab & Chard, but much, much > more. > > And to your Cava - I have not had that producer's wine, but love many. I > lean > a bit (now) toward Tattinger's for the toasty elements, but do a fair > amount > of Brut Rose for food pairings. In PHX, one doesn't see that much Cava, > but I > keep looking. > > Hunt > |
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