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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

Friday with a Mario Batali recipe for a pasta with parsnips and
pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
Villages. Rather sturdy Burg with fresh raspberry and black cherry
fruit surrounded by earth and a little coffee. Good acidity, some fine
tannins. Very nice wine for $15ish. B+

Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
and muskmelon. I really liked the 2002 of this, then ignored as prices
went up. Thought this might be a good deal at $13, but it leaves me a
little bored, though competent and typical, and I don't think I'll
order more. B/B-

Saturday I went to Blu in Hastings for a goodbye party for friends
moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
crostini, grilled veggies, spring rolls, etc) and nice wines (well,
mostly nice):

2005 Bollini Pinot Grigio (Trentino)
I started with a glass of this. Nice, light but not dilute, good
acidity over ripe apple fruit. I'm not a big PG drinker but this is
tasty. B

1995 Muga Prado Enea Rioja Gran Riserva
Nice to see this old friend. Straddles the line between modern and
traditional, with medium body, red fruit, some leather and cigarbox.
Good finish, balanced. Kind of Rioja meets Medoc. A-/B+

2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
Oversweet, not fun. Overripe red plums, but with a green minty streak.
A bit of vanillay oak. Like a milkshake immediately after brushing your
teeth. C+

2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
Big dark blackcurrant and blackberry fruit, a little grilled meat, a
bit of tar. Big impressive wine, big ripe tannins. A bit too much
fruit-driven for my tastes right now, but this could develop into a
very impressive Washington wine. B/B+ for now.

Good night with good people, Tarrytown's loss is Hong Kong's gain.

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.



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Default Rioja, Trentino, WA, Loire, Chile, Burgundy

I use a lot of Mario Batali's recipes too. Last night I served his recipe
for short ribs and tomorrow I'm making his Swordfish Involtini. Have you
read the book about him named Heat? I've always liked the Cote de Beaune
Villages, a solid Burgundy at a great price.

"DaleW" > wrote in message
oups.com...
> Friday with a Mario Batali recipe for a pasta with parsnips and
> pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
> Villages. Rather sturdy Burg with fresh raspberry and black cherry
> fruit surrounded by earth and a little coffee. Good acidity, some fine
> tannins. Very nice wine for $15ish. B+
>
> Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
> Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
> and muskmelon. I really liked the 2002 of this, then ignored as prices
> went up. Thought this might be a good deal at $13, but it leaves me a
> little bored, though competent and typical, and I don't think I'll
> order more. B/B-
>
> Saturday I went to Blu in Hastings for a goodbye party for friends
> moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
> crostini, grilled veggies, spring rolls, etc) and nice wines (well,
> mostly nice):
>
> 2005 Bollini Pinot Grigio (Trentino)
> I started with a glass of this. Nice, light but not dilute, good
> acidity over ripe apple fruit. I'm not a big PG drinker but this is
> tasty. B
>
> 1995 Muga Prado Enea Rioja Gran Riserva
> Nice to see this old friend. Straddles the line between modern and
> traditional, with medium body, red fruit, some leather and cigarbox.
> Good finish, balanced. Kind of Rioja meets Medoc. A-/B+
>
> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> A bit of vanillay oak. Like a milkshake immediately after brushing your
> teeth. C+
>
> 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
> Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> bit of tar. Big impressive wine, big ripe tannins. A bit too much
> fruit-driven for my tastes right now, but this could develop into a
> very impressive Washington wine. B/B+ for now.
>
> Good night with good people, Tarrytown's loss is Hong Kong's gain.
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.
>
>
>



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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

"DaleW" > wrote in news:1162760270.697225.315320
@f16g2000cwb.googlegroups.com:
>
> 1995 Muga Prado Enea Rioja Gran Riserva
> Nice to see this old friend. Straddles the line between modern and
> traditional, with medium body, red fruit, some leather and cigarbox.
> Good finish, balanced. Kind of Rioja meets Medoc. A-/B+


Dale,

nice to see you enjoyed this Prado Enea. In october 2004 I attended a
tasting of all the range of Bodegas Muga and this is my tasting note:

Prado Enea GR 1995: red garnet with brick in the rim. A bit cloudy but we
were said it had been bottled a few days ago. Fine reduction in the nose,
with cherries in licquor, liquorize, a few balsamics. Tannins resolved and
great acidity over the oak notes. A bit short. No defects in the form of
old/dirty oak, wet fur and so on. The only wine from the tasting that I
would consider buying.

However, I can only think of this wine as a traditional wine. What is that
make you think of it like a midpoint between both styles?

Best,

Santiago

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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy


DaleW wrote:
> Friday with a Mario Batali recipe for a pasta with parsnips and
> pancetta (really quite good!)


What sort of a fellow is Batali? My New Yorker friends swear by him and
want me to go to some or the other place he owns every time I visit.
Personally I had a very mixed experience the one time I did take their
advice and go to Otto:
+ves
1. Genuine barkeeper, never thought that a dry vodka martini can taste
so good
2. Fabulous winelist at (coming from the UK) very decent prices
3. Very friendly and knowledgable sommelier

-ves (And these are more important for a cook like Batali, I suppose)
1. Ordinary pastas, half-done in the name of being al dente
2. Horrible pizzas (Everything on the base - tomato, fish, olives,
mushrooms - tasted like it is from a can, waxy ham and speck)
3. Most food tepid by the time it arrived at the table

Is it similar to the experience other have had at Otto? Or was it that
we were unlucky? Or is Otto a tourist trap anyways? Would appreciate
comments.

Cheers

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Default Rioja, Trentino, WA, Loire, Chile, Burgundy

Yes, read Buford's Heat and quite enjoyed it (especially part where
author is dragging a whole pig into expensive Manhattan co-op
elevator). Post on the swordfish and what you served with it!

Professor wrote:
> I use a lot of Mario Batali's recipes too. Last night I served his recipe
> for short ribs and tomorrow I'm making his Swordfish Involtini. Have you
> read the book about him named Heat? I've always liked the Cote de Beaune
> Villages, a solid Burgundy at a great price.
>
> "DaleW" > wrote in message
> oups.com...
> > Friday with a Mario Batali recipe for a pasta with parsnips and
> > pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
> > Villages. Rather sturdy Burg with fresh raspberry and black cherry
> > fruit surrounded by earth and a little coffee. Good acidity, some fine
> > tannins. Very nice wine for $15ish. B+
> >
> > Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
> > Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
> > and muskmelon. I really liked the 2002 of this, then ignored as prices
> > went up. Thought this might be a good deal at $13, but it leaves me a
> > little bored, though competent and typical, and I don't think I'll
> > order more. B/B-
> >
> > Saturday I went to Blu in Hastings for a goodbye party for friends
> > moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
> > crostini, grilled veggies, spring rolls, etc) and nice wines (well,
> > mostly nice):
> >
> > 2005 Bollini Pinot Grigio (Trentino)
> > I started with a glass of this. Nice, light but not dilute, good
> > acidity over ripe apple fruit. I'm not a big PG drinker but this is
> > tasty. B
> >
> > 1995 Muga Prado Enea Rioja Gran Riserva
> > Nice to see this old friend. Straddles the line between modern and
> > traditional, with medium body, red fruit, some leather and cigarbox.
> > Good finish, balanced. Kind of Rioja meets Medoc. A-/B+
> >
> > 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> > Oversweet, not fun. Overripe red plums, but with a green minty streak.
> > A bit of vanillay oak. Like a milkshake immediately after brushing your
> > teeth. C+
> >
> > 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
> > Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> > bit of tar. Big impressive wine, big ripe tannins. A bit too much
> > fruit-driven for my tastes right now, but this could develop into a
> > very impressive Washington wine. B/B+ for now.
> >
> > Good night with good people, Tarrytown's loss is Hong Kong's gain.
> >
> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
> > drink at a party where it was only choice. Furthermore, I offer no
> > promises of objectivity, accuracy, and certainly not of consistency.
> >
> >
> >




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Santiago wrote:
> However, I can only think of this wine as a traditional wine. What is that
> make you think of it like a midpoint between both styles?
>

Santiago,
I think of traditional Rioja as more like La Rioja Alta or LdHeredia
(no toasty oak flavors) . This to me has that obvious new French oak
edge, but not too oaky nor is it heavily extracted. For my tastes it is
more balanced than some of the more modern producers (or the Torre Muga
for that matter).

I remember you're not a LdH fan. I do like the traditional style, but I
also like the Prado Enea and for that matter some truly modern wines
such as some Artadis.

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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

I haven't eaten at Otto. Most of my friends think the appetizers are
great, and the wine list (especially the quartinos) interesting and
well-priced. And most have loved the pasta. Almost no one likes the
pizzas!

I had an extraordinary meal at Po when he owned. I enjoyed Esca and
Lupa. One day, Babbo!

I think every celebrity chef tends to spread his/her self thin. If you
didn't like Otto, there are a lot of great restaurants in NYC that
aren't Batali-ed!

cheers.

TB wrote:
> DaleW wrote:
> > Friday with a Mario Batali recipe for a pasta with parsnips and
> > pancetta (really quite good!)

>
> What sort of a fellow is Batali? My New Yorker friends swear by him and
> want me to go to some or the other place he owns every time I visit.
> Personally I had a very mixed experience the one time I did take their
> advice and go to Otto:
> +ves
> 1. Genuine barkeeper, never thought that a dry vodka martini can taste
> so good
> 2. Fabulous winelist at (coming from the UK) very decent prices
> 3. Very friendly and knowledgable sommelier
>
> -ves (And these are more important for a cook like Batali, I suppose)
> 1. Ordinary pastas, half-done in the name of being al dente
> 2. Horrible pizzas (Everything on the base - tomato, fish, olives,
> mushrooms - tasted like it is from a can, waxy ham and speck)
> 3. Most food tepid by the time it arrived at the table
>
> Is it similar to the experience other have had at Otto? Or was it that
> we were unlucky? Or is Otto a tourist trap anyways? Would appreciate
> comments.
>
> Cheers


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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

"DaleW" > wrote in
oups.com:
>>

> Santiago,
> I think of traditional Rioja as more like La Rioja Alta or LdHeredia
> (no toasty oak flavors) . This to me has that obvious new French oak
> edge, but not too oaky nor is it heavily extracted. For my tastes it
> is more balanced than some of the more modern producers (or the Torre
> Muga for that matter).


I understand what you mean. Your description of Prado Enea is what I call
"a no defects traditional Rioja" (no dirty notes, no wet fur...). I do not
like Torre Muga also.

Best,

Santiago

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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

I've just been informed by email (and confirmed by Googling) that my
title for this thread is off. I spotted "Columbia Valley" and assumed
the Sineann was from Washington, but it seems that part of the Columbia
AVA extends into Oregon, and that's where the McDuffee vineyard is.
Oops!

DaleW wrote:
>> 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)

> Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> bit of tar. Big impressive wine, big ripe tannins. A bit too much
> fruit-driven for my tastes right now, but this could develop into a
> very impressive Washington wine. B/B+ for now.
>


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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

I've just been informed by email (and confirmed by Googling) that my
title for this thread is off. I spotted "Columbia Valley" and assumed
the Sineann was from Washington, but it seems that part of the Columbia
AVA extends into Oregon, and that's where the McDuffee vineyard is.
Oops!

DaleW wrote:
>> 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)

> Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> bit of tar. Big impressive wine, big ripe tannins. A bit too much
> fruit-driven for my tastes right now, but this could develop into a
> very impressive Washington wine. B/B+ for now.
>




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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy


DaleW wrote:
> Friday with a Mario Batali recipe for a pasta with parsnips and
> pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
> Villages. Rather sturdy Burg with fresh raspberry and black cherry
> fruit surrounded by earth and a little coffee. Good acidity, some fine
> tannins. Very nice wine for $15ish. B+
>
> Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
> Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
> and muskmelon. I really liked the 2002 of this, then ignored as prices
> went up. Thought this might be a good deal at $13, but it leaves me a
> little bored, though competent and typical, and I don't think I'll
> order more. B/B-
>
> Saturday I went to Blu in Hastings for a goodbye party for friends
> moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
> crostini, grilled veggies, spring rolls, etc) and nice wines (well,
> mostly nice):
>
> 2005 Bollini Pinot Grigio (Trentino)
> I started with a glass of this. Nice, light but not dilute, good
> acidity over ripe apple fruit. I'm not a big PG drinker but this is
> tasty. B


Bollini make a Reserve (not in ther DOC) that is very good.
>
> 1995 Muga Prado Enea Rioja Gran Riserva
> Nice to see this old friend. Straddles the line between modern and
> traditional, with medium body, red fruit, some leather and cigarbox.
> Good finish, balanced. Kind of Rioja meets Medoc. A-/B+
>
> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> A bit of vanillay oak. Like a milkshake immediately after brushing your
> teeth. C+


Chile? You cannot be serious.
>
> 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
> Big dark blackcurrant and blackberry fruit, a little grilled meat, a
> bit of tar. Big impressive wine, big ripe tannins. A bit too much
> fruit-driven for my tastes right now, but this could develop into a
> very impressive Washington wine. B/B+ for now.
>
> Good night with good people, Tarrytown's loss is Hong Kong's gain.
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.


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"UC" > wrote in message
ups.com...
>> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
>> Oversweet, not fun. Overripe red plums, but with a green minty streak.
>> A bit of vanillay oak. Like a milkshake immediately after brushing your
>> teeth. C+

>
> Chile? You cannot be serious.


Michael, just a heads up, your ass is showing again.


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Default Rioja, Trentino, WA, Loire, Chile, Burgundy

I made the swordfish with tomato sauce, onions, garlic, pine nuts, currants,
Gaeta olives, capers, orange zest, parsley, thyme and red pepper flakes.
I served it with broccoli rabe in garlic, lemon and Parmesan. We liked
both and they went well with our $8 bottle of 2005 Meridian Pinot Grigio
(I know, very cheap but great wine for the price).

The dish is Mediterranean, but I still have Piedmont on the brain. Wednesday
I'll try to create a simple Northern Italian version of the same idea using
#1 tuna pounded flat and wrapped around baby spinach, ricotta and herbs
baked in a red pepper sauce. Tomorrow night we're dining at Aujourd'hui,
the restaurant at the Four Seasons for their Epicurean Feast Series -
A Piedmont Feast with Truffle, Risotto and Barbaresco.

"DaleW" > wrote in message
oups.com...
> Yes, read Buford's Heat and quite enjoyed it (especially part where
> author is dragging a whole pig into expensive Manhattan co-op
> elevator). Post on the swordfish and what you served with it!
>
> Professor wrote:
>> I use a lot of Mario Batali's recipes too. Last night I served his
>> recipe
>> for short ribs and tomorrow I'm making his Swordfish Involtini. Have you
>> read the book about him named Heat? I've always liked the Cote de Beaune
>> Villages, a solid Burgundy at a great price.
>>
>> "DaleW" > wrote in message
>> oups.com...
>> > Friday with a Mario Batali recipe for a pasta with parsnips and
>> > pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
>> > Villages. Rather sturdy Burg with fresh raspberry and black cherry
>> > fruit surrounded by earth and a little coffee. Good acidity, some fine
>> > tannins. Very nice wine for $15ish. B+
>> >
>> > Over a couple nights (usually with a bit of Boucheron) the 2005 Michel
>> > Bailly "Les Loges" Pouilly-Fume. Grapefruit and grass, a little cat pee
>> > and muskmelon. I really liked the 2002 of this, then ignored as prices
>> > went up. Thought this might be a good deal at $13, but it leaves me a
>> > little bored, though competent and typical, and I don't think I'll
>> > order more. B/B-
>> >
>> > Saturday I went to Blu in Hastings for a goodbye party for friends
>> > moving to Hong Kong. Nice party, nice nibbles (lamb chops, roast beef
>> > crostini, grilled veggies, spring rolls, etc) and nice wines (well,
>> > mostly nice):
>> >
>> > 2005 Bollini Pinot Grigio (Trentino)
>> > I started with a glass of this. Nice, light but not dilute, good
>> > acidity over ripe apple fruit. I'm not a big PG drinker but this is
>> > tasty. B
>> >
>> > 1995 Muga Prado Enea Rioja Gran Riserva
>> > Nice to see this old friend. Straddles the line between modern and
>> > traditional, with medium body, red fruit, some leather and cigarbox.
>> > Good finish, balanced. Kind of Rioja meets Medoc. A-/B+
>> >
>> > 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
>> > Oversweet, not fun. Overripe red plums, but with a green minty streak.
>> > A bit of vanillay oak. Like a milkshake immediately after brushing your
>> > teeth. C+
>> >
>> > 2002 Sineann "McDuffee "Cabernet Sauvignon (Columbia Valley)
>> > Big dark blackcurrant and blackberry fruit, a little grilled meat, a
>> > bit of tar. Big impressive wine, big ripe tannins. A bit too much
>> > fruit-driven for my tastes right now, but this could develop into a
>> > very impressive Washington wine. B/B+ for now.
>> >
>> > Good night with good people, Tarrytown's loss is Hong Kong's gain.
>> >
>> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
>> > wine, B a good wine, C mediocre. Anything below C means I wouldn't
>> > drink at a party where it was only choice. Furthermore, I offer no
>> > promises of objectivity, accuracy, and certainly not of consistency.
>> >
>> >
>> >

>









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Professor wrote:
> "UC" > wrote in message
> ups.com...
> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> >> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> >> A bit of vanillay oak. Like a milkshake immediately after brushing your
> >> teeth. C+

> >
> > Chile? You cannot be serious.

>
> Michael, just a heads up, your ass is showing again.


I have 'enjoyed' Chilean wines from time to time, and found them
exceedingly undistinguished.

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"UC" > wrote in message
oups.com...
> Professor wrote:
>> "UC" > wrote in message
>> ups.com...
>> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
>> >> Oversweet, not fun. Overripe red plums, but with a green minty streak.
>> >> A bit of vanillay oak. Like a milkshake immediately after brushing
>> >> your
>> >> teeth. C+
>> >
>> > Chile? You cannot be serious.

>>
>> Michael, just a heads up, your ass is showing again.

>
> I have 'enjoyed' Chilean wines from time to time, and found them
> exceedingly undistinguished.


You haven't had the right ones. Saying they're all bad broadcasts your
ignorance.




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Professor wrote:
> "UC" > wrote in message
> oups.com...
> > Professor wrote:
> >> "UC" > wrote in message
> >> ups.com...
> >> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> >> >> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> >> >> A bit of vanillay oak. Like a milkshake immediately after brushing
> >> >> your
> >> >> teeth. C+
> >> >
> >> > Chile? You cannot be serious.
> >>
> >> Michael, just a heads up, your ass is showing again.

> >
> > I have 'enjoyed' Chilean wines from time to time, and found them
> > exceedingly undistinguished.

>
> You haven't had the right ones. Saying they're all bad broadcasts your
> ignorance.


Well, you cannot buy them here.

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"UC" > wrote in message
oups.com...
> Professor wrote:
>> "UC" > wrote in message
>> oups.com...
>> > Professor wrote:
>> >> "UC" > wrote in message
>> >> ups.com...
>> >> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
>> >> >> Oversweet, not fun. Overripe red plums, but with a green minty
>> >> >> streak.
>> >> >> A bit of vanillay oak. Like a milkshake immediately after brushing
>> >> >> your
>> >> >> teeth. C+
>> >> >
>> >> > Chile? You cannot be serious.
>> >>
>> >> Michael, just a heads up, your ass is showing again.
>> >
>> > I have 'enjoyed' Chilean wines from time to time, and found them
>> > exceedingly undistinguished.

>>
>> You haven't had the right ones. Saying they're all bad broadcasts your
>> ignorance.

>
> Well, you cannot buy them here.


Sometimes you need to search beyond the corner minimart:
http://www.nanson.ch/features/2004/almaviva.html
http://store.morrellwine.com/item.jsp?item=161615


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Default TN: Rioja, Trentino, WA, Loire, Chile, Burgundy


Professor wrote:
> "UC" > wrote in message
> oups.com...
> > Professor wrote:
> >> "UC" > wrote in message
> >> oups.com...
> >> > Professor wrote:
> >> >> "UC" > wrote in message
> >> >> ups.com...
> >> >> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> >> >> >> Oversweet, not fun. Overripe red plums, but with a green minty
> >> >> >> streak.
> >> >> >> A bit of vanillay oak. Like a milkshake immediately after brushing
> >> >> >> your
> >> >> >> teeth. C+
> >> >> >
> >> >> > Chile? You cannot be serious.
> >> >>
> >> >> Michael, just a heads up, your ass is showing again.
> >> >
> >> > I have 'enjoyed' Chilean wines from time to time, and found them
> >> > exceedingly undistinguished.
> >>
> >> You haven't had the right ones. Saying they're all bad broadcasts your
> >> ignorance.

> >
> > Well, you cannot buy them here.

>
> Sometimes you need to search beyond the corner minimart:
> http://www.nanson.ch/features/2004/almaviva.html
> http://store.morrellwine.com/item.jsp?item=161615


My local retaiulers don't feature Chilean wines prominently, if at all.
I ask for many of my Italian favorites, and they oblige me.

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Sounds like sour grapes to me.
"UC" > wrote in message
ps.com...
>
> Professor wrote:
> > "UC" > wrote in message
> > oups.com...
> > > Professor wrote:
> > >> "UC" > wrote in message
> > >> oups.com...
> > >> > Professor wrote:
> > >> >> "UC" > wrote in message
> > >> >> ups.com...
> > >> >> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> > >> >> >> Oversweet, not fun. Overripe red plums, but with a green minty
> > >> >> >> streak.
> > >> >> >> A bit of vanillay oak. Like a milkshake immediately after

brushing
> > >> >> >> your
> > >> >> >> teeth. C+
> > >> >> >
> > >> >> > Chile? You cannot be serious.
> > >> >>
> > >> >> Michael, just a heads up, your ass is showing again.
> > >> >
> > >> > I have 'enjoyed' Chilean wines from time to time, and found them
> > >> > exceedingly undistinguished.
> > >>
> > >> You haven't had the right ones. Saying they're all bad broadcasts

your
> > >> ignorance.
> > >
> > > Well, you cannot buy them here.

> >
> > Sometimes you need to search beyond the corner minimart:
> > http://www.nanson.ch/features/2004/almaviva.html
> > http://store.morrellwine.com/item.jsp?item=161615

>
> My local retaiulers don't feature Chilean wines prominently, if at all.
> I ask for many of my Italian favorites, and they oblige me.
>



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On Tue, 07 Nov 2006 16:59:56 GMT, "Professor" >
wrote:

>"UC" > wrote in message
roups.com...

[snip]
>> I have 'enjoyed' Chilean wines from time to time, and found them
>> exceedingly undistinguished.

>
>You haven't had the right ones. Saying they're all bad broadcasts your
>ignorance.
>

Amen! UC comes up again with an unwarranted generalization. If Chile
is so bad, why would the Antinoris have established a beachhead there?

Vino


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On 7 Nov 2006 11:19:32 -0800, "UC" > wrote:

>My local retaiulers don't feature Chilean wines prominently, if at all.
>I ask for many of my Italian favorites, and they oblige me.


Maybe that says something about your local retailers; or maybe about
the neighborhood you live in.

Vino
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Hello, Vino!
You wrote on Tue, 07 Nov 2006 22:45:19 GMT:

??>> "UC" > wrote in message
??>>
oups.com...
V> [snip]
??>>> I have 'enjoyed' Chilean wines from time to time, and
??>>> found them exceedingly undistinguished.
??>>
??>> You haven't had the right ones. Saying they're all bad
??>> broadcasts your ignorance.
??>>
V> Amen! UC comes up again with an unwarranted generalization.
V> If Chile is so bad, why would the Antinoris have established
V> a beachhead there?

If the wine is so mediocre, one might ask why foreign companies
are forming partnerships in Chile? For example, Almaviva, by
Viña Concha y Toro and Chteau Mouton-Rothschild; Seña, by Viña
Errazuriz and Robert Mondavi Winery.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

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In article <gY24h.4467$3r6.1004@trndny09>, says...
>
>"UC" > wrote in message
roups.com...
>> Professor wrote:
>>> "UC" > wrote in message
>>> ups.com...
>>> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
>>> >> Oversweet, not fun. Overripe red plums, but with a green minty streak.
>>> >> A bit of vanillay oak. Like a milkshake immediately after brushing
>>> >> your
>>> >> teeth. C+
>>> >
>>> > Chile? You cannot be serious.
>>>
>>> Michael, just a heads up, your ass is showing again.

>>
>> I have 'enjoyed' Chilean wines from time to time, and found them
>> exceedingly undistinguished.

>
>You haven't had the right ones. Saying they're all bad broadcasts your
>ignorance.


Professor, not to be overly supportive of Mr Scarpetti, but I have had less
than stellar luck with the wines of Chile. Of course, I have not tasted them
all, but of the myriad number, that I have tasted, there is only one, that I
would actually buy again. Most of these have come to me at various tastings,
and almost all of the rest have actually been given to me by retailers, and
distributors, who have all said, "you'll love this Chilean. It's a great value
at US$xx. How can you go wrong?" With the one exception of the Santa Rita Casa
Real Cab/Bdx, all have exhibited major faults, judged by my palete. Obviously,
I cannot say that all are plonk, but of the hundreds that I've tasted, all but
one were.

Hunt

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In article >,
says...
>
>On Tue, 07 Nov 2006 16:59:56 GMT, "Professor" >
>wrote:
>
>>"UC" > wrote in message
groups.com...

>[snip]
>>> I have 'enjoyed' Chilean wines from time to time, and found them
>>> exceedingly undistinguished.

>>
>>You haven't had the right ones. Saying they're all bad broadcasts your
>>ignorance.
>>

>Amen! UC comes up again with an unwarranted generalization. If Chile
>is so bad, why would the Antinoris have established a beachhead there?
>
>Vino


I am hoping that it is that they realize some "potential," and at some point
in time, that potential will be realized. See my reply, above, to The
Professor, , my experiences with Chilean wines.

Now, I'm always open and will try them, but I do not hold out much hope. I
love to have to eat my words (paired by a great Chilean red... ), but have
only had to do so once. Just picked up two bottles of Montes Alpha Chard (do
not recall the appellation/vineyard) that came highly recommended at ~US$28,
and was very disappointed. I can think of 50 chards within $10/btl. that I
really appreciate, but not this one. I'm sure that there are some out there,
and I admit to not "looking" for them, but gallons seem to come my way, as
most distributors in the state know how I feel and want to prove me wrong.

Please give me a few examples of really good Chilean wines, and I'll do my
best to find them, acquire them, and will report to the NG (maybe with a
serving of crow).

Hunt

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Hunt wrote:
> In article <gY24h.4467$3r6.1004@trndny09>, says...
> >
> >"UC" > wrote in message
> roups.com...
> >> Professor wrote:
> >>> "UC" > wrote in message
> >>> ups.com...
> >>> >> 2004 Terra Noble Cabernet Sauvignon Reserve (Chile).
> >>> >> Oversweet, not fun. Overripe red plums, but with a green minty streak.
> >>> >> A bit of vanillay oak. Like a milkshake immediately after brushing
> >>> >> your
> >>> >> teeth. C+
> >>> >
> >>> > Chile? You cannot be serious.
> >>>
> >>> Michael, just a heads up, your ass is showing again.
> >>
> >> I have 'enjoyed' Chilean wines from time to time, and found them
> >> exceedingly undistinguished.

> >
> >You haven't had the right ones. Saying they're all bad broadcasts your
> >ignorance.

>
> Professor, not to be overly supportive of Mr Scarpetti,


Perish the thought! And it's 'Scarpitti'.

> but I have had less
> than stellar luck with the wines of Chile. Of course, I have not tasted them
> all, but of the myriad number, that I have tasted, there is only one, that I
> would actually buy again.


inn'it so?

> Most of these have come to me at various tastings,
> and almost all of the rest have actually been given to me by retailers, and
> distributors, who have all said, "you'll love this Chilean. It's a great value
> at US$xx. How can you go wrong?" With the one exception of the Santa Rita Casa
> Real Cab/Bdx, all have exhibited major faults, judged by my palete. Obviously,
> I cannot say that all are plonk, but of the hundreds that I've tasted, all but
> one were.


'fraid so.



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----- Original Message -----
From: DaleW
Newsgroups: alt.food.wine
Sent: Sunday, November 05, 2006 9:57 PM
Subject: TN: Rioja, Trentino, WA, Loire, Chile, Burgundy

>Friday with a Mario Batali recipe for a pasta with parsnips and
>pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
>Villages. Rather sturdy Burg with fresh raspberry and black cherry
>fruit surrounded by earth and a little coffee. Good acidity, some fine
>tannins. Very nice wine for $15ish. B+


howdy DaleW and Betsy,

thanks alot for your many notes,
read them with pleasure especially with your preference
for mostly old world wines.
Since (one of) the Drouhin family has a winery in Oregon,
bringing in their bucks, style, craft and expertise,
did you taste any of them wines,
and can you give an opinion,
also compared to others from W-valley,
even with your
> Grade disclaimer:
> I'm a very easy grader, basically A is an excellent


maybe more people are knowledgable on this subject,
like to hear more opinions on the subject of
proliferation of french style, also in California and even
in Australia, NZealand, Chile and RSA.

ad fundum,

marius

as for ct de Beaune - ct dOr,
I do like matured Volnay from any year...



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mgeerts wrote:
>
> Since (one of) the Drouhin family has a winery in Oregon,
> bringing in their bucks, style, craft and expertise,
> did you taste any of them wines,
> and can you give an opinion,
> also compared to others from W-valley,


Hello, Marius!
Although I'm not Dale (at least not today), I've been drinking DDO
(the Oregon branch) since their initial release in '89. My familiarity
with Drouhin's French offerings is less comprehensive, but I've had a
number of their negociant bottlings as well as a few Clos Vougeots and
Clos des Mouches Rouges. DDO is unlikely to ever be mistaken for a Cote
D'Or: it's typically quite soft, with forward fruit and not built for
aging more than 5-10 years (IMO of course). Compared to other
Willamette Valley Pinot Noirs, however, it's quite elegant and among the
more ageworthy.

HTH
Mark Lipton
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In article >,
says...
>
>mgeerts wrote:
>>
>> Since (one of) the Drouhin family has a winery in Oregon,
>> bringing in their bucks, style, craft and expertise,
>> did you taste any of them wines,
>> and can you give an opinion,
>> also compared to others from W-valley,

>
>Hello, Marius!
> Although I'm not Dale (at least not today), I've been drinking DDO
>(the Oregon branch) since their initial release in '89. My familiarity
>with Drouhin's French offerings is less comprehensive, but I've had a
>number of their negociant bottlings as well as a few Clos Vougeots and
>Clos des Mouches Rouges. DDO is unlikely to ever be mistaken for a Cote
>D'Or: it's typically quite soft, with forward fruit and not built for
>aging more than 5-10 years (IMO of course). Compared to other
>Willamette Valley Pinot Noirs, however, it's quite elegant and among the
>more ageworthy.
>
>HTH
>Mark Lipton


Same here with the DDO PNs. I've only had two, the *regular* and their
*reserve* Laurene. Of the two, I favor the regular a bit more. I have seveal
vintages of both, with concentration on the Laurene, in the cellar, partly to
see if it comes into its own, with a few more years on it. Unfortunately, I do
not have complete verticals of each, so a real side-by-side is out of the
question, though I plan on doing a comparison just for grins.

I do like the style (though I also like the CA/WA/OR concentrated PNs too),
and like the producer, just have always preferred the regular to the Laurene
- so far.

Hunt

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Actually either Mark's or Hunt's post could sum up my opinion of DDO. I
like a lot,and tend to prefer the regular cuvee, which I prefer to
drink within 7-8 years of vintage (2001 is on my list to drink over
next 2-4 years). I have Drouhin Cote d'Or bottlings back to '79 that
are strong. Each are of their place, and worthy reps of Burgundy and
Oregon for my tastes.


mgeerts wrote:
> ----- Original Message -----
> From: DaleW
> Newsgroups: alt.food.wine
> Sent: Sunday, November 05, 2006 9:57 PM
> Subject: TN: Rioja, Trentino, WA, Loire, Chile, Burgundy
>
> >Friday with a Mario Batali recipe for a pasta with parsnips and
> >pancetta (really quite good!), the 2004 Drouhin Cote de Beaune
> >Villages. Rather sturdy Burg with fresh raspberry and black cherry
> >fruit surrounded by earth and a little coffee. Good acidity, some fine
> >tannins. Very nice wine for $15ish. B+

>
> howdy DaleW and Betsy,
>
> thanks alot for your many notes,
> read them with pleasure especially with your preference
> for mostly old world wines.
> Since (one of) the Drouhin family has a winery in Oregon,
> bringing in their bucks, style, craft and expertise,
> did you taste any of them wines,
> and can you give an opinion,
> also compared to others from W-valley,
> even with your
> > Grade disclaimer:
> > I'm a very easy grader, basically A is an excellent

>
> maybe more people are knowledgable on this subject,
> like to hear more opinions on the subject of
> proliferation of french style, also in California and even
> in Australia, NZealand, Chile and RSA.
>
> ad fundum,
>
> marius
>
> as for ct de Beaune - ct dOr,
> I do like matured Volnay from any year...




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Hunt wrote:

> We need to get together with my "domestic" Droughin's and your Cote d'Or and
> have a tasting. Regardless of the conclusions, it should be great fun!


OK, but you'll need an independent aribter, so I volunteer my humble
services. If pressed, I might even volunteer a Drouhin of my own, from
either side of the pond.

Mark Lipton
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