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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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Cakebread Cellars, Chard
Took a client to dinner last night and because I am so nice (and he is a
good client hence the dinner), let him choose the wine. We were all having fish dishes so we went with a Chardonnay. I knew in advance that he would order California just as anyone who knows me would know that I would go French (especialy on Bastille Day!) unless I succumbed to my desire for a NZ SB for my Scallops. At any rate I did let him know that I was oak averse and he felt that under the circumstances Cakebread would be "always a safe bet". I was impressed that it was not overly oaked, but felt that it lacked the acidity and zip that I was hoping for, no lemon or minerality to this wine. (Yes I should have ordered the Chablis and let chips fall . . . ) I was also a bit put off by the soft buttery feel (despite the vinters notes that say only a fraction of the wine underwent malolactic fermentation, to preserve its fresh, vibrant fruit character, while 100% aged eight months on the yeast lees in barrel, with periodic stirring, to promote even greater richness and complexity All in all I was whelmed at best. B, it was good but . . . This one doesn't go home to show mom. -- Joseph Coulter, cruises and vacations www.josephcoulter.com 877 832 2021 904 631 8863 cell |
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Cakebread Cellars, Chard
On Jul 15, 12:48 pm, Joseph Coulter > wrote:
> [...] > only a fraction of the wine underwent malolactic fermentation, [...] I don't know whether that is a quote, but "a fraction" doesn't mean much. One half is a fraction, so is 99/100. Andy |
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Cakebread Cellars, Chard
AyTee > wrote in news:4fdadd95-d0d2-4c20-9ee8-8845b290b779
@d77g2000hsb.googlegroups.com: > On Jul 15, 12:48 pm, Joseph Coulter > wrote: > >> [...] >> only a fraction of the wine underwent malolactic fermentation, [...] > > I don't know whether that is a quote, but "a fraction" doesn't mean > much. One half is a fraction, so is 99/100. > > Andy > it was a quote from their website. I think it menas if you like malolactic we have it , if not it isn't that much. Though I found the wine a bit flabby for the effort. -- Joseph Coulter, cruises and vacations www.josephcoulter.com 877 832 2021 904 631 8863 cell |
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Cakebread Cellars, Chard
On Jul 15, 2:48*pm, Joseph Coulter > wrote:
> Took a client to dinner last night and because I am so nice (and he is a > good client hence the dinner), let him choose the wine. We were all > having fish dishes so we went with a Chardonnay. I knew in advance that > he would order California just as anyone who knows me would know that I > would go French (especialy on Bastille Day!) unless I succumbed to my > desire for a NZ SB for my Scallops. At any rate I did let him know that > I was oak averse and he felt that under the circumstances Cakebread > would be "always a safe bet". I was *impressed that it was not overly > oaked, but felt that it lacked the acidity and zip that I was hoping > for, no lemon or minerality to this wine. (Yes I should have ordered the > Chablis and let chips fall . . . ) I was also a bit put off by the soft > buttery feel (despite the vinters notes that say > > only a fraction of the wine underwent malolactic fermentation, to > preserve its fresh, vibrant fruit character, while 100% aged eight > months on the yeast lees in barrel, with periodic stirring, to promote > even greater richness and complexity > > All in all I was whelmed at best. B, it was good but . . . This one > doesn't go home to show mom. It was interesting to read your notes about the Cakebread Chardonnay. Cakebread has been around a long time, and the best remember, I last had their Chardonnay in the mid 1970s. Anyway, it was a long time ago. Back then the wine was somewhat in the middle of the road for the time, but many Chardonnays then were very large and had much oak and alcohol. David Bruce made one of the monster types of Chardonnay back then. |
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