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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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TN: 2001 Kamptal GV
Tuesday was a hectic day, I was crushed at work, Betsy was working
hard painting David's old room. Neither of us felt like we could cook, so she ordered from Comfort, a little mostly-takeout organic foods restaurant we had been meaning to try. She got a monkfish dish and pork chops, sides were kale, mesclun and pear salad, sweet and roast potatoes. What to pair with pork and fish? Why, Gruner Veltliner! I grabbed the 2001 Brundlmayer "Alte Reben" Gruner Veltliner (Kamptal). Big whiff of white pepper on the nose, the palate doesn't really show the pepper- just big ripe clean pear fruit. There's a stony/flinty minerality that doesn't come out till the finish, but once you notice it grabs your attention. The fruit is so sweet I ponder whether there might be residual sugar, but decide no- it finishes quite dry. Good acidity, but a broad-beamed white. Really an excellent GV, drinking perfectly at moment. Wednesday I had a board meeting and just had takeout with homeless attendees beforehand, but that evening had another glass of the Brundlmayer when I got home. Held up well overnight, the pepper on nose has faded, more of a wildflower now, but the palate is still clean balanced pear fruit. A-/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 |
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