Friday Betsy made a Calabrese lamb chop recipe, simmered in a tomato/
pepper/olive sauce. I was short of Southern Italian reds, so moved to
Central Italy. While I tend towards more traditional styles, I've
always has a softpoint for the 1999 Falesco Montiano (Lazio), and
opened that. Modern lush Merlot, ripe red plum and black cherry fruit
framed by light mocha notes from the oak. Some earth and tobacco,
could probably squeeze into a flight of modern Right Bankers without
raising alarms. Some tannins, but no intrusive. Doesn't hold up well
overnight, but night one a strong B+
(I guess maybe one reason I don't mind the modernity is that unlike a
Tuscan, I don't have a Lazio/Latium traditional benchmark to compare
with).

That evening I was wiped (speech and then taking a group into city
Thursday night had meant few hours sleep), but waited up for Betsy. As
I read Michael Chabon's "The Yiddish Policemen's Union (very good so
far), I didn't feel like more red. So had a glass of the 2006 Monchof
Estate Riesling QbA (MSR). I was looking forward to this, having read
a good note and having liked the 2005. But I found this rather sweet
and pedestrian, frankly quite unappealing. There is a slatey mineral
note, but the sweetness seems too much for the modest acidity to me,
lending the wine a bit of a Del Monte Pears in Heavy Syrup„¢ note.
Tried again on next night, a bit better, more of a natural fruit edge,
but still very sweet. I don't claim to be able to spot vinification
techniques (I leave that to better and more knowledgable tasters), but
I kept thinking "chaptalized. " Which of course is allowed in Qba
(and I don't usually mind), but if I was right I'd be curious why in
2006. Anyone know if this had sugar/must added? Others more
experienced than I in Riesling have liked this , but for me B-/C+.

For my dinner Saturday (Betsy played a double) I got some pierogies
and bratwurst (just looked better than the kielbasi) and sauteed with
onions, plus a salad. Decided to open the 2006 JP Brun (Terres Dorees)
"L'Ancien" Beaujolais VV. Not quite as big as the '05, more like older
vintages. A touch of tannin, but mostly about black cherry and
raspberry fruit. Nice welterweight, light enough to dance around in a
food friendly way, but enough punch. Will get more. 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

On Nov 11, 5:42Â*pm, DaleW > wrote:
> Friday Betsy made a Calabrese lamb chop recipe, simmered in a tomato/
> pepper/olive sauce. I was short of Southern Italian reds, so moved to
> Central Italy. While I tend towards more traditional styles, I've
> always has a softpoint for the 1999 Falesco Montiano (Lazio), and
> opened that. Modern lush Merlot, ripe red plum and black cherry fruit
> framed by light mocha notes from the oak. Â*Some earth and tobacco,
> could probably squeeze into a flight of modern Right Bankers without
> raising alarms. Some tannins, but no intrusive. Doesn't hold up well
> overnight, but night one a strong B+
> (I guess maybe one reason I don't mind the modernity is that unlike a
> Tuscan, I don't have a Lazio/Latium traditional benchmark to compare
> with).
>
> That evening I was wiped (speech and then taking a group into city
> Thursday night had meant few hours sleep), but waited up for Betsy. As
> I read Michael Chabon's "The Yiddish Policemen's Union (very good so
> far), I didn't feel like more red. So had a glass of the 2006 Monchof
> Estate Riesling QbA (MSR). I was looking forward to this, having read
> a good note and having liked the 2005. But I found this rather sweet
> and pedestrian, frankly quite unappealing. There is a slatey mineral
> note, but the sweetness seems too much for the modest acidity to me,
> lending the wine a bit of a Del Monte Pears in Heavy Syrup„¢ note.
> Tried again on next night, a bit better, more of a natural fruit edge,
> but still very sweet. I don't claim to be able to spot vinification
> techniques (I leave that to better and more knowledgable tasters), but
> I kept thinking "chaptalized. " Â*Which of course is allowed in Qba
> (and I don't usually mind), but if I was right I'd be curious why in
> 2006. Anyone know if this had sugar/must added? Others more
> experienced than I in Riesling have liked this , but for me B-/C+.
>
> For my dinner Saturday (Betsy played a double) I got some pierogies
> and bratwurst (just looked better than the kielbasi) and sauteed with
> onions, plus a salad. Decided to open the 2006 JP Brun (Terres Dorees)
> "L'Ancien" Beaujolais VV. Not quite as big as the '05, more like older
> vintages. A touch of tannin, but mostly about black cherry and
> raspberry Â*fruit. Nice welterweight, light enough to dance around in a
> food friendly way, but enough punch. Will get more. 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

Oops, left off an H. Monchhoff (or Mönchhof to be exact, but I've
given up on accents as some have trouble with readers)