Betsy needed some white wine for her osso buco Friday, and opened the
2004 Geyerhof "Rosensteig" Grüner Veltliner (Kremstal). I tried some
Saturday, just like it's predeccessors- high acidity, citrus fruit, a
touch of pepper and flint. Not exciting, but nice enough food wine at
$5 closeout price B-/B

So Saturday I was a bachelor, and before watching the ALCS game I
fixed myself dinner. I had done freezer inventory, and thawed a small
package of chicken liver and a halibut filet my brother had caught in
Alaska. Sauteed the livers for an appetizer, then some green beans in
same pan. Broiled the halibut, topped with herb sauce. Wine was the
1990 Domaine Fouguet Vouvray Sec. I had never heard of producer, but I
had bought this just because it was (a) at Chambers St and (b) under
$20. OK, so Huet and Foreau have nothing to worry about. I didn't find
it to have the depth or complexity of their young wines, much less
mature ones. But it is certainly a good value nonetheless. Obvious
Chenin character- apple cider edged with lanolin and beeswax. Nice
acidity adds a little lemon edge. This is not austerely dry, I get a
little RS, I'd have said sec-tendre. The surprise match for me was the
liver- very good with the Chenin Blanc. Doesn't really show any sign
of age or oxidation, fresh as a daisy. I try another glass during game
7 (way to go, Sox!) and it's as fresh as night #1. Not Huet, but
cheaper- I ordered a couple more last night. I think it compares
favorably with the Prince Poniatowski late release Vouvray some people
get excited about. B+/B.

Sunday Betsy was going to the city for a meeting,so we decided to eat
in mid-afternoon. She is preparing for a symposium next week, and
needed some time for research before a dip back into academia. So I
said I'd do the meal. I decided on pork braised in red wine, red wine
vinegar, bay leaves,and onion (plus cabbage in white wine and
carrots). Wanted a wine to both cook and have with the meal, since
we'd only have a small glass each (3 PM meals and multiple glasses
don't work for me) I wanted something cheap. So up comes the 2005 La
Vieille Ferme (Cotes du Ventoux) rouge. Over a decade this wine has
never been exciting, but I'll be damned if it isn't usually a good
value in almost every vintage. This is no exception. Ripe red fruit,
light tannins, decent acidity. Some herb/underbrush. Good value at
$7ish. The screwcap is a definite bonus for a wine I might buy as a
cooking wine for Bets. B/B-

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

DaleW > wrote:

> Betsy needed some white wine for her osso buco Friday, and
> opened the 2004 Geyerhof "Rosensteig" Grüner Veltliner
> (Kremstal).

If you happen to find her*) better GVs from 2006, grab as much as
you can. They're simply stunning!

*) She is Ilse Mayer, the producer.

M.

On Oct 22, 10:04�am, Michael Pronay > wrote:
> DaleW > wrote:
> > Betsy needed some white wine for her osso buco Friday, and
> > opened the 2004 Geyerhof "Rosensteig" Grüner Veltliner
> > (Kremstal).
>
> If you happen to find her*) better GVs from 2006, grab as much as
> you can. They're simply stunning!
>
> *) She is Ilse Mayer, the producer.
>
> M.

Will keep an eye out, I'm always game for '06 GV (I still have a
winesearcher alert for the '06 Nigl Privat GV)

On Oct 22, 10:01�am, DaleW > wrote:
> Betsy needed some white wine for her osso buco Friday, and opened the
> 2004 Geyerhof "Rosensteig" Grüner Veltliner (Kremstal). I tried some
> Saturday, just like it's predeccessors- high acidity, citrus fruit, a
> touch of pepper and flint. Not exciting, but nice enough food wine at
> $5 closeout price B-/B
>
> So Saturday I was a bachelor, and before watching the ALCS game I
> fixed myself dinner. I had done freezer inventory, and thawed a small
> package of chicken liver and a halibut filet my brother had caught in
> Alaska. Sauteed the livers for an appetizer, then some green beans in
> same pan. Broiled the halibut, topped with herb sauce. Wine was the
> 1990 Domaine Fouguet Vouvray Sec. I had never heard of producer, but I
> had bought this just because it was (a) at Chambers St and (b) under
> $20. OK, so Huet and Foreau have nothing to worry about. I didn't find
> it to have the depth or complexity of their young wines, much less
> mature ones. But it is certainly a good value nonetheless. Obvious
> Chenin character- apple cider edged with lanolin and beeswax. Nice
> acidity adds a little lemon edge. This is not austerely dry, I get *a
> little RS, I'd have said sec-tendre. The surprise match for me was the
> liver- very good with the Chenin Blanc. Doesn't really show any sign
> of age or oxidation, fresh as a daisy. I try another glass during game
> 7 (way to go, Sox!) and it's as fresh as night #1. Not Huet, but
> cheaper- I ordered a couple more last night. I think it compares
> favorably with the Prince Poniatowski late release Vouvray some people
> get excited about. B+/B.
>
> Sunday Betsy was going to the city for a meeting,so we decided to eat
> in mid-afternoon. She is preparing for a symposium next week, and
> needed some time for research before a dip back into academia. So I
> said I'd do the meal. I decided on pork braised in red wine, red wine
> vinegar, bay leaves,and onion (plus cabbage in white wine and
> carrots). Wanted a wine to both cook and have with the meal, since
> we'd only have a small glass each (3 PM meals and multiple glasses
> don't work for me) I wanted something cheap. So up comes the 2005 La
> Vieille Ferme (Cotes du Ventoux) rouge. Over a decade this wine has
> never been exciting, but I'll be damned if it isn't usually a good
> value in almost every vintage. *This is no exception. Ripe red fruit,
> light tannins, decent acidity. Some herb/underbrush. Good value at
> $7ish. The screwcap is a definite bonus for a wine I might buy as a
> cooking wine for Bets. B/B-
>
> 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

Typo: It's Fouquet (Andre)