Home |
Search |
Today's Posts |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
Monthly blind tasting lunch notes
Carles Andreu Cava Brut (nv) - excellent persistent mousse, lots of green apple in the nose, finishes just very slightly off dry with good acidity. Nice Cava. 1998 Champagne Lenoble Brut Rose- a pinkie made from 80% chard 20% PN. No apples in the nose here - it was all strawberry ( or some thought raspberry). Nice. 2000 Louis Michel Chablis Prem. Cru Montee de Tonnerre - dry mineral nose, soft, pleasant and possibly overly subtle in terms of flavour.... 2004 Petales d'Osoyoos - BC Bordeaux blend made by affiliate of Gruaud. Medium dark colour, a nose of ripe sweet fruit amply laced with dill and a hefty whack of pepper which instantly lets it out of being mistaken as Bordeaux.. Decent wine at $25 Can. 1989 Ch. Haut Batailley - I'd had this wine young when it was all about fruit, but hadn't tried it for some years. This time around it showed a slightly perfumed nose otherwise typical fruit and a bit of oak, and on palate, while it still had sufficient fruit it was no longer lavish, ending with good length, quite dry. Quite a change but still a nice claret. 2000 Ch. Lanessan - this usually modest Haut Medoc showed quite well. Dark, with a sweet ripe fruit nose, and low acidity iot is ready to roll - and that means I better start hunting my cellar for mine (I also see I am supposed to have some 95 and a solitary, and probably deceased 1978!) 1990 Ch. Montrose - I don't think I can recall a nose with as much animal or Burgundian funk from a Bordeaux - a real barnyard performance, but not off-putting at all, at least for me. While the tannins seemed almost resolved on initial tasting, it was clear as that perception changed with airing that there was still a strong backbone to this wine - it stiffened up as you looked at it. Drinkable now, it has a long life ahead. Should be about ready to drink by the time I find mine in the cellar... 2000 Alban Grenache Eden Valley - this one had us all over the place as we just couldn't' nail the varietal. Purple wine with a sweet nose, and pretty good fruit, a tad flat in the middle, but ending well. 2001 Alban Reva Syrah - similar, but a step up in terms of nose - sweeter, with the telltale black pepper, much more Rhonish and with better length. 1999 Castello Banfi Brunello - good showing from the regular bottling - dark with still firm tannins, but good fruit and excellent with food at this point. 2000 Sette Ponti Oreno - ended with a Super Tuscan (cab, merlot and sangio). Dark, with thick legs, a bit warm in the mouth and a marked bitterness in the dry finish, this wine was relegated to last serving position simply because the restaurant hadn't tasted it before, but it worked out well as a cheese wine. |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
On Sat, 14 Jul 2007 07:55:53 -0700, "Bill S." > wrote:
As usual, your "lunch" notes describe a gargantuan feast for the senses that leaves me feeling sympathy pangs for a post-prandial nap...possibly leading into tomorrow's breakfast. I come away envious again. But, this prompts a question: > >2004 Petales d'Osoyoos - BC Bordeaux blend made by affiliate of >Gruaud. Medium dark colour, a nose of ripe sweet fruit amply laced >with dill and a hefty whack of pepper which instantly lets it out of >being mistaken as Bordeaux.. Decent wine at $25 Can. Until about a year ago I never recall a conscious awareness of dill notes in a wine. They might have been there, but certainly not in very obvious concentration. Now, in the last year it seems that I'm increasingly getting dill both in aroma and taste in red wines, usually cabernet sauvignon or cab blends. I first really became aware of it in some Becker Vineyards wines (Rockwall TX) both cab and cab blend. Then I found it in some Fife Petite Syrah and even a Ridge Zin. Typically the dill comes on strong shortly after opening and then will abate or blow off in a bit of time or with some swirling. Is this a trend, a manifestation of terroir, a chemical reaction, a wine-maker intent/error? Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" www.thunderchief.org www.thundertales.blogspot.com |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
On Jul 14, 11:38 am, Ed Rasimus > wrote:
> > Then I found it in some Fife Petite Syrah and even a Ridge Zin. > Typically the dill comes on strong shortly after opening and then will > abate or blow off in a bit of time or with some swirling. > > Is this a trend, a manifestation of terroir, a chemical reaction, a > wine-maker intent/error? I was reading some different tastes in a particular wine within the last week that did say there was a taste of dill. (Can't remember, of course, where.) So, my question is, is dill a common taste that previously has been noted in reviews? Or rarely? Thanks, Dee Dee |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
I don;t know whether dill is a nose that has been used previously in
describing wines or not, but my reaction after reading Ed's excellent description was of some minor VA (volatile acid). If so, I would characterize it as a slight defect - slight, in that it dissipated with some air. I have made wines that suffered H2S problems that, even though I thought I had correctd it, retained some mercaptans or disulfides that leave a noticeable taint on the nose. But I have never thought of those odors as 'dill' - there are some VA's that have a spicier note that might be akin to a dill. In article .com> DeeDee > wrote: > On Jul 14, 11:38 am, Ed Rasimus > wrote: > >> Then I found it in some Fife Petite Syrah and even a Ridge Zin. >> Typically the dill comes on strong shortly after opening and then >> will abate or blow off in a bit of time or with some swirling. >> >> Is this a trend, a manifestation of terroir, a chemical reaction, >> a wine-maker intent/error? > I was reading some different tastes in a particular wine within the > last week that did say there was a taste of dill. (Can't remember, > ofcourse, where.) > > So, my question is, is dill a common taste that previously has > beennoted in reviews? Or rarely? > > Thanks, > Dee Dee > > > -- I'm using an evaluation license of nemo since 49 days. You should really try it! http://www.malcom-mac.com/nemo |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
Ed Rasimus wrote:
> Until about a year ago I never recall a conscious awareness of dill > notes in a wine. They might have been there, but certainly not in very > obvious concentration. > > Now, in the last year it seems that I'm increasingly getting dill both > in aroma and taste in red wines, usually cabernet sauvignon or cab > blends. I first really became aware of it in some Becker Vineyards > wines (Rockwall TX) both cab and cab blend. Ed, I too have read descriptions of dill found in wines. What I've noted is an association with the use of new (possibly American) oak. That would certainly fit Ridge, since they use American oak cooperage, but I can't say whether any of the other cases might be attributable to that. Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
On Jul 14, 1:54?pm, Mark Lipton > wrote:
> Ed Rasimus wrote: > > Until about a year ago I never recall a conscious awareness of dill > > notes in a wine. They might have been there, but certainly not in very > > obvious concentration. > > > Now, in the last year it seems that I'm increasingly getting dill both > > in aroma and taste in red wines, usually cabernet sauvignon or cab > > blends. I first really became aware of it in some Becker Vineyards > > wines (Rockwall TX) both cab and cab blend. > > Ed, > I too have read descriptions of dill found in wines. What I've noted > is an association with the use of new (possibly American) oak. That > would certainly fit Ridge, since they use American oak cooperage, but I > can't say whether any of the other cases might be attributable to that. > > Mark Lipton > -- > alt.food.wine FAQ: http://winefaq.hostexcellence.com I've found dill from time to time in California and Aussie wines in particular. I recently drank a bottle of Wolf Blass Black Label 1994 that was loaded with dill. I noted that they used both French and American oak but I've always attributed the dill to the American oak which I find to be a bit more "sour" than French oak. If you've ever smelled an untoasted barrel of American oak you would note the "sour" smell that I'm reffering to. |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
On Jul 14, 10:55?am, "Bill S." > wrote:
> Monthly blind tasting lunch notes > > Carles Andreu Cava Brut (nv) - excellent persistent mousse, lots of > green apple in the nose, finishes just very slightly off dry with good > acidity. Nice Cava. > > 1998 Champagne Lenoble Brut Rose- a pinkie made from 80% chard 20% PN. > No apples in the nose here - it was all strawberry ( or some thought > raspberry). Nice. > > 2000 Louis Michel Chablis Prem. Cru Montee de Tonnerre - dry mineral > nose, soft, pleasant and possibly overly subtle in terms of flavour.... > > 2004 Petales d'Osoyoos - BC Bordeaux blend made by affiliate of > Gruaud. Medium dark colour, a nose of ripe sweet fruit amply laced > with dill and a hefty whack of pepper which instantly lets it out of > being mistaken as Bordeaux.. Decent wine at $25 Can. > > 1989 Ch. Haut Batailley - I'd had this wine young when it was all > about fruit, but hadn't tried it for some years. This time around it > showed a slightly perfumed nose otherwise typical fruit and a bit of > oak, and on palate, while it still had sufficient fruit it was no > longer lavish, ending with good length, quite dry. Quite a change but > still a nice claret. > > 2000 Ch. Lanessan - this usually modest Haut Medoc showed quite well. > Dark, with a sweet ripe fruit nose, and low acidity iot is ready to > roll - and that means I better start hunting my cellar for mine (I > also see I am supposed to have some 95 and a solitary, and probably > deceased 1978!) > > 1990 Ch. Montrose - I don't think I can recall a nose with as much > animal or Burgundian funk from a Bordeaux - a real barnyard > performance, but not off-putting at all, at least for me. While the > tannins seemed almost resolved on initial tasting, it was clear as > that perception changed with airing that there was still a strong > backbone to this wine - it stiffened up as you looked at it. Drinkable > now, it has a long life ahead. Should be about ready to drink by the > time I find mine in the cellar... > > 2000 Alban Grenache Eden Valley - this one had us all over the place > as we just couldn't' nail the varietal. Purple wine with a sweet nose, > and pretty good fruit, a tad flat in the middle, but ending well. > > 2001 Alban Reva Syrah - similar, but a step up in terms of nose - > sweeter, with the telltale black pepper, much more Rhonish and with > better length. > > 1999 Castello Banfi Brunello - good showing from the regular bottling > - dark with still firm tannins, but good fruit and excellent with food > at this point. > > 2000 Sette Ponti Oreno - ended with a Super Tuscan (cab, merlot and > sangio). Dark, with thick legs, a bit warm in the mouth and a marked > bitterness in the dry finish, this wine was relegated to last serving > position simply because the restaurant hadn't tasted it before, but it > worked out well as a cheese wine. Great notes. I agree regarding the Montrose barnyard funk. I've had it many times and even recently I drank it next to a 1990 Lafite and it was by far stiffer and funkier but in a good way. Hope you find your bottle before 2050. |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
In article .com>,
Dee Dee > wrote: > On Jul 14, 11:38 am, Ed Rasimus > wrote: > > > > > Then I found it in some Fife Petite Syrah and even a Ridge Zin. > > Typically the dill comes on strong shortly after opening and then will > > abate or blow off in a bit of time or with some swirling. > > > > Is this a trend, a manifestation of terroir, a chemical reaction, a > > wine-maker intent/error? > > I was reading some different tastes in a particular wine within the > last week that did say there was a taste of dill. (Can't remember, of > course, where.) > > So, my question is, is dill a common taste that previously has been > noted in reviews? Or rarely? > > Thanks, > Dee Dee Sometimes I see with California wines especially cabs notes of dill or mint that I think may be eucalyptus. |
Posted to alt.food.wine
|
|||
|
|||
Lunch Wines
Lawrence Leichtman wrote:
> In article > .com>, > Dee Dee > wrote: > >> On Jul 14, 11:38 am, Ed Rasimus >> > wrote: >> >> > >> > Then I found it in some Fife Petite Syrah >> > and even a Ridge Zin. Typically the dill >> > comes on strong shortly after opening and >> > then will abate or blow off in a bit of time >> > or with some swirling. >> > >> > Is this a trend, a manifestation of terroir, >> > a chemical reaction, a wine-maker >> > intent/error? >> >> I was reading some different tastes in a >> particular wine within the >> last week that did say there was a taste of >> dill. (Can't remember, of course, where.) >> >> So, my question is, is dill a common taste that >> previously has been >> noted in reviews? Or rarely? >> >> Thanks, >> Dee Dee > > Sometimes I see with California wines especially > cabs notes of dill or mint that I think may be > eucalyptus. The "Dill" could be mercaptans - not a plus - or it could be hard tannins. I am always amused by the descriptors of wine. Most of the sensory descriptors used to describe a wine come from the cooperage and or spoilage organisms and NOT from the grape itself. How many have tasted a wine aged in stainless and with the proper amounts of SO2 to prevent spoilage??? My guess is not many. Without this experience, one really does not know the difference between the characteristics of the wine or the cooperage and or "Other" contributors. I grow my own wine and have been making wine for decades. This is an invaluable experience and I wish more could or would enjoy. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
TN: lunch and dinner wines= US, FR, IT, DE | Wine | |||
Lunch Wines from All Over | Wine | |||
Lunch Wines | Wine | |||
Lunch Wines | Wine | |||
Lunch wines | Wine |