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
|
|||
|
|||
St Émilion for nerds
Hello
The gerontenophiliacs met Wednesday. The theme was St Émilion, as being the remaining relatively affordable (for a given value of affordable) apellation in the Bordeaux area. As a starter, presented in a flute: [c] slightly oddly colored, darkish, greenish [n] fresh mushrooms, overripe apples, smoke [p] magnificent acidity is followed by well-integrated sweetness, sweeter than a modern brut. There is even a lingering touch of fizz. This appetizer was a pre-war (late 1930's) NV Champagne from Henri Grevin, in Epernay. For those of you who do not believe that older Champagnes are enjoyable - send you bottles to me, I'll put them out of their misery! Started the tasting, a flight of 5. Colors rather similar in #1-4, slight brick edge, but not de-colorised. #5 much darker, opaque, but, also with brick. 1. [n] tar, coffee, all-spice, flowers, yes indeed, flowers, white aromatic flowers ... [c] opens witha decided sweetness in the attack, followed by a refreshing acidity, and bracing tannines - more structure than taste, in a manner of speaking, a very physical wine Vieux-Guinot 1964 (1964 was a good year on the right bank) 2. [n] A rich nose of dill, cold cuts, toast, new-ground coffee, vanilla, and blackcurrantleaves [p] A quite acidic attack, a well-rounded structure, long aftertaste, sweet tobacco, more tannic even than #1. A certain bitterness in the aftertaste. Cardinal Villemaurine 1955 3. [n] starts with a fleeting sniff of white meadiwflowers, then hits with dill, and burnt rubber - sulphurisation? [p] alcoholic. Sweetness in the attack, too much sweetness. Gives an impression of being unbalanced, and falls apart. Heavily chaptalised? Monbousquet 1990 4. [n] A wealth of dill, prunes, tar or asphalt, spicy, very complex [p] While the attack is acidic, it paves the road for a body that is decidedly perfumed, with a chalkiness that is only pleasant Figeac 1975. 5. I had this one down as a Pomerol because of its darkness and concentration. To my mind, it stood out in the group and was one of the best wines I have tasted for a long time ... [n] The nose has a wonderful maturity without any signs of approaching dementia. There is a note of melting brown sugar which translates into tobacco, lightly smoked pork sausage, dried dark fruit. [p] It is extremely forceful, with deep concentration of the fruit, yet in no way unbalanced. While tannines are marked, the integrate very smoothly with the fruit, and an acidity that comes almost as an afterthought. It has power, yet it is not some roaring monster, some Winezilla with plenty of muscle and no style. Rather, it is like a wale, or a dolphin, strongly yet seemingly effortlessly gliding through the seas ... sorry. This wine comes, as a matter of fact, from the border between St Émilion and Pomerol. Le Bon Pasteur, 1955. For the rivet counters, Michel Rolland was 8 years when this wine was harvested. His contribution would appear to be minor. --- 6. As an afterthought, Mĺrten brought forth a bottle of his house wine, Ruffino Riserva Ducale 1966 (Chianti Classico). They were still using the Governo method - a second fermentation is started by the addition of dried grapes IIRC, and not much used after the 60s. We had tasted this before, but it can take several re-runs. [n] Creamy fudge, vanilla, liquorice. [p] A mouthful of tobbacco, sweetness, tannines, some oxidation notes, and a finale of violets. What a difference from the other wines. What a wine. What an evening. Cheers Nils |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
OFF TOPIC: computer "nerds" | General Cooking | |||
St Emilion | Wine | |||
TN: 1995 St Emilion | Wine | |||
TN: 1998 St Emilion | Wine | |||
St Emilion questions | Wine |