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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: Rheingau, Paso Robles, Ribera del Duero, Sicily
With duck hot dogs and grilled squash, the 2005 Leitz Rüdesheimer
Klosterlay Riesling Kabinett (Rheingau). Just a hint of spritz when unscrewed. White stone fruit, good acidity, slate and flint. Good length, nice clean finish. B+ Just ordered the 2007 at $15.xx from Zachys, $2-3 more than I paid for this, but if it's near as good a real bargain in current market. With grilled swordfish and a caper/butter sauce, a portabello, and green beans, the 2005 Edmunds St. John Shell and Bone (Paso Robles). This is a Roussanne/Viognier blend, neither my favorite grape- I just don't really get Rhone whites. But I like ESJ reds, so thought I'd give a white a try. I'm glad I did. It's got a little of that Roussanne oiliness, and a bit of the Viognier florality, but neither is overwhelming. Most encouraging, there is enough acid to keep it lively. Matches well with the fish with capers, good length, nice wine. Holds up well overnight. B+ While preparing some Italian sausage with peppers and onions, more green beans, and a salad, I opened the 2005 Arrocal (Ribera del Duero). Sweet berry fruit, a little hot on the end, comes across as a bit boring and empty. That's what I get for trying to economize, $11 Ribera is a gamble. B-/C+. I had a long frustrating day, wanted to reward myself, and the Arrocal wasn't what I wanted with my dinner. So sent it into vinegar crock which needed some nourishment, and opened the 2004 Biondi "Outis"* (Nessuno) Etna Rosso DOC. This is my first Etna Rosso, and while I know one should judge every wine on its own, I can't help comparing wines to what I know well. I liked this, and in some ways it reminded me of a Cru Beaujolais (Fleurie or Chiroubles, maybe) but in other ways possibly a Chianti Classico Riserva, But eventually the most apt comparison was a rather lacy Burgundy, maybe Volnay or Chambolle. I think I get a light toasted oak note on the nose, but its elusive and not found on palate. Pretty cherry fruit with smoke and earth, some light hints of tobacco and leather. Good acidity, persistent but ripe light tannins. I've never paid $25 for a Sicilian wine before, but this is a bargain. Nice wine, will get more. Imported by Selected Estates in NY, but I know Oliver McCrum brings it to West Coast. A- 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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