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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: Many wines on Labor Day, inc. 71 Barolo
A lovely Labor Day in NY, and a lot of friends showed up in our
backyard. Betsy made an astounding eggplant/squash/tomato tart (last week's Cooks Illustrated mailing) and a cold Georgian chicken dish. I made mango salsa; I also grilled sausages, salmon in a teriyaki-ish marinade, corn, beef in a red wine/garlic marinade, etc. Others brought a lot of nice sides and a few desserts. In a stunning moment of idiocy on my part, Mark handed me a bag of marinaded shrimp- I threw on the grill, not realizing they were basically ceviche shrimp- we discovered they are great warmed, too. I actually forgot I had dozens of hot dogs, luckily Betsy remembered when a bunch of people came late. Not a geeky party, but Mark from my SOBER group was there along with most of my local tasting group. Lots of wines were poured, I tried to sample each, some brief thoughts often based on one quick taste: Bubbly: 2005 Domaine du Petit Coteau Vouvray Brut Yeasty, baked apples, pleasant, but I think I'm spoiled by recent bottles from Huet and Foreau. Good not great.B Pink: 2007 Tenuta dell Terre Nere Etna Rosato Cherries and strawberries, onionskins and earth. I like this a lot, will get more. B++ 2007 Clos Roche Blanche Pineau d'Aunis Rose Strawberries, pine needles, interesting but needs a bit more zip/ backbone. B- White: 2007 Loosen "Dr. L" Riesling Again, I think this is best vintage of this widely available cheapie in years. Bright, linear, clean. Don't come looking for profundity, but enjoyable. B/B+ 2007 Leitz Rudesheimer Klosterlay Kabinett Riesling Usual showing, bigger thant the L, but sprightly for Rheingau. B 2006 Brocard/Domaine Ste Claire Petit Chablis Clean Chardonnay fruit accented with citrus zest, enough chalky minerality to make you think you're in Chablis proper,fun and clean. B/ B+ 2006 Clos Roche Blanche "No. 5" Sauvignon Blanc (Touraine) Big, ripe, tropical fruit. Not especially SB-ish, but nice wine. B 2007 Anselmi San Vincenzo Very floral nose - peach blossoms, roses. Peaches, apples,and citrus fruit; a hint of almond. Good value, B+/B 2006 Fetzer "Valley Oaks" Riesling I've liked some Fetzer wines,but this wouldn't be one of them. Grape juice and the syrup from a can of pears, flabby, short, with a little offputting herb note. C- Red: 2004 Biondi "Outis" Etna Rosso Beautiful berry fruit married with some oregano/basil herbiness. Nicely balanced acidity, light tannins, I like a lot (maybe more than others). B+ 2006 McManis Family Estate Cabernet Sauvignon Very very sweet, this is CS with a little blackberry and blueberry jam stirred in, should be served over the rocks at a bar. C 1971 Anforio Barolo Riserva Speciale Ron said he had loved Barolos in Italy, but felt too expensive here. Decided to open one. A new producer to me, I bought because (a)cheap, (b) great vintage, and (c) a store that I respect (CSW). This is not bad, but I'm bothered at first by a slightly pruney/candied edge to the red fruit. Despite it's age I think it improves a bit in decanter, Mark remarks on the "iron filings." When he points out, I find what I usually refer to a ferric minerality in some Bordeaux. Mark says that can be typical of older Barolos, I've never encountered, but he drinks 20X as many old Piedmonts as I do. The second pour (decanter is pretty quickly emptied) has fresher fruit and good length. In the end. B/B+ 2006 Monte Degli Angeli Pinot Noir (Monferrato) Monferrato is in Piedmont. Maybe not prime Nebbiolo territory,but I've enjoyed some Grignolino and Ruche. I don't, however, like this PN. Short, a little vanilla with canned cherries, there's not much here. I don't think I've liked a Pinot Nero save one di Ama that the real Jay Miller served at an offline (and that was good not great). A waste of vineyard space. C/C+ 2005 Moulin Rouge (Haut Medoc) Solid -make that stolid- Bordeaux, it's there, but not showing much- dark fruit, a little oak, is this closed or just dull? C+/B- 2006 Terres Doress (JP Brun ) Cote de Brouilly Sweet fruit, clean, upfront, but without a lot of oomph- I think I prefer the L'Ancien. B 2004 Domaine de l'Amandine Cotes du Rhone Straightforward, a bit simple, but clean red fruits and decent acidic balance. B- Fun day/evening with a fun group. 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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TN: Many wines on Labor Day, inc. 71 Barolo
DaleW wrote:
> A lovely Labor Day in NY, and a lot of friends showed up in our > backyard. Betsy made an astounding eggplant/squash/tomato tart (last > week's Cooks Illustrated mailing) and a cold Georgian chicken dish. I > made mango salsa; I also grilled sausages, salmon in a teriyaki-ish > marinade, corn, beef in a red wine/garlic marinade, etc. Interesting foods, Dale. Care to elaborate on the "cold Georgian chicken"? And, coincidentally, we made an eggplant/summer squash/tomato napoleon on Sunday, using a recipe garnered from Williams-Sonoma (and who knows where they got it?). It accompanied a Blue Ginger miso-marinaded Chilean sea bass dish that I cooked on the grill. Wines were repeats from last week: '04 Allram GV and '03 Loimer Lois GV. > White: > 2007 Loosen "Dr. L" Riesling > Again, I think this is best vintage of this widely available cheapie > in years. Bright, linear, clean. Don't come looking for profundity, > but enjoyable. B/B+ Nice lineup of whites, Dale. I'm glad to hear about this wine, as it's reliably available locally. > 2006 Fetzer "Valley Oaks" Riesling > I've liked some Fetzer wines,but this wouldn't be one of them. Grape > juice and the syrup from a can of pears, flabby, short, with a little > offputting herb note. C- Pity, but hardly surprising. I can count on one hand the number of CA Rieslings that I'll willingly put in my mouth. Not an easy combination of growing conditions and variety IMO. Again, coincidentally, we had an '06 Fetzer Valley Oaks Chardonnay with friends on Saturday (in magnum, no less!) and it was passable if no better. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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TN: Many wines on Labor Day, inc. 71 Barolo
Glad to hear the Klosterlay's shining again in 07. From what I heard,
Leitz seemed to really hit it out of the park in this vintage. I've only had the 07 Dragonstone so far from his lineup, but it was a beauty - one of my favourite QBAs so far. Agree fully on the Dr. L - it's probably the best Loosen wine I've had in some time. Really liked the clean, bright fruit, the minerality, elegance and lift in that (which I don't find that much in his wines - I've had some that I found too fruit cocktail-ish without the acid or minerality to really interest me). Cheers, Salil |
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TN: Many wines on Labor Day, inc. 71 Barolo
DaleW wrote:
> A lovely Labor Day in NY, and a lot of friends showed up in our > backyard. Betsy made an astounding eggplant/squash/tomato tart (last > week's Cooks Illustrated mailing) and a cold Georgian chicken dish. Is this from the Jimmy Carter's Georgia or the one that is having a tiff with Russia of late? Godzilla |
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TN: Many wines on Labor Day, inc. 71 Barolo
On Sep 2, 12:27�pm, Godzilla > wrote:
> DaleW wrote: > > A lovely Labor Day in NY, and a lot of friends showed up in our > > backyard. Betsy made an astounding eggplant/squash/tomato tart (last > > week's Cooks Illustrated mailing) and a cold Georgian chicken dish. > > Is this from the Jimmy Carter's Georgia or the one that is having a > tiff with Russia of late? > > Godzilla the latter; "Georgia's always on my my my my my mind" not "an old sweet song keeps Georgia on my mind" (did you know that actually the song was written about a person, not the state?). |
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TN: Many wines on Labor Day, inc. 71 Barolo
The chicken dish is called satsivi, chicken in a walnut paste.
Apparently close to national dish of Georgia, The torta recipe is he http://www.cooksillustrated.com/reci...de=L8HN5B K00 I have to say the Blue Ginger cookbook bats a very high average for me. Agree re CA Riesling. |
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TN: Many wines on Labor Day, inc. 71 Barolo
In article
>, DaleW > wrote: > Tenuta dell Terre Nere Etna Rosato Do you have a resource for this wine. I can't find it anywhere on line? |
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TN: Many wines on Labor Day, inc. 71 Barolo
On Sep 2, 4:39�pm, Lawrence Leichtman > wrote:
> In article > >, > > �DaleW > wrote: > > Tenuta dell Terre Nere Etna �Rosato > > Do you have a resource for this wine. I can't find it anywhere on line? I got it at Suburban Wine in Yorktown (upper Westchester), NY. They seemed to have plenty |
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TN: Many wines on Labor Day, inc. 71 Barolo
On Sep 2, 5:21�pm, DaleW > wrote:
> On Sep 2, 4:39 pm, Lawrence Leichtman > wrote: > > > In article > > >, > > > DaleW > wrote: > > > Tenuta dell Terre Nere Etna Rosato > > > Do you have a resource for this wine. I can't find it anywhere on line? > > I got it at Suburban Wine in Yorktown (upper Westchester), NY. They > seemed to have plenty http://www.wineaccess.com/store/subu...ct_id=10985232 At least in store, 10% mixed case discount. www.PJwine.com also has. I somehow left off an e, it's delle Terrre Nere |
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TN: Many wines on Labor Day, inc. 71 Barolo
In article
>, DaleW > wrote: > suburban Thanks, I will order 3 bottles and see if I have the same experience. The recipe also looked interesting especially with lots of left over tomatoes and eggplant from the summer. |
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TN: Many wines on Labor Day, inc. 71 Barolo
On Sep 2, 11:28�am, Mark Lipton > wrote:
.. �Care to elaborate on the "cold Georgian > chicken"? � OK, more info on the satsivi (asked Betsy last night). I think I have this right: Poach chicken in ch. broth. Meat off bones, reserve broth. Make a pesto of walnuts, garlic, and cilantro. Cook large amount of onions till it breaks down. Make sauce from some of the (now double strength) broth, the pesto, and the onions, Add a load of spices including fenugreek, coriander, tumeric, etc. Combine with chicken, chill. Take out half-hour before serving. Should be recipes on web, or if you want I could snail you copy. |
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TN: Many wines on Labor Day, inc. 71 Barolo
DaleW wrote:
> The chicken dish is called satsivi, chicken in a walnut paste. > Apparently close to national dish of Georgia, > The torta recipe is he > http://www.cooksillustrated.com/reci...de=L8HN5B K00 > > I have to say the Blue Ginger cookbook bats a very high average for > me. > Agree re CA Riesling. Thanks, Dale. Your torta is quite a bit more work than what Jean made the other night, so I'll file it away as one of "my" recipes ;-) Mark -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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TN: Many wines on Labor Day, inc. 71 Barolo
DaleW wrote:
> On Sep 2, 11:28�am, Mark Lipton > wrote: > . �Care to elaborate on the "cold Georgian >> chicken"? � > > OK, more info on the satsivi (asked Betsy last night). I think I have > this right: > Poach chicken in ch. broth. Meat off bones, reserve broth. > Make a pesto of walnuts, garlic, and cilantro. > Cook large amount of onions till it breaks down. > Make sauce from some of the (now double strength) broth, the pesto, > and the onions, > Add a load of spices including fenugreek, coriander, tumeric, etc. > Combine with chicken, chill. Take out half-hour before serving. > Should be recipes on web, or if you want I could snail you copy. Many thanks, Dale. Sounds like a very interesting dish, vaguely reminiscent of Moroccan cooking. Mark -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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