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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] CdR, Bone Jolly, La Rioja Alta
Some wines from the past weekend. On Friday, Andrew and I went to
dinner at some friends' house while Jean was in Chicago. I brought: '04 Dom. de L'Espigouette Plan de Dieu nose: gamy kirsch palate: medium body, good acidity, cherryish fruit with a meaty overlay Very nice wine, if not appreciably better than this producer's Cotes du Rhone VV bottling. On Saturday, we attended a Halloween progressive dinner in our neighborhood. Jean went as Little Red Riding Hood and brought a bottle of wine in her picnic basket (Granny should have been so lucky): 2006 Edmunds St. John "Bone Jolly" Witters Vyd Gamay nose: grapefruit and cranberry, brightly fruity palate: light body, crisp entry, bright, light fruit Not likely to be mistaken for a Beaujolais, this is a gorgeous example of Gamay from California. Having had the rosé made from these grapes, I find the red equally appealing. Tonight, I made a paella for dinner and chose to open with it: 1990 La Rioja Alta Gran Reserva 904 nose: pencil lead, vanilla, spices, cherries palate: light body, high acidity, pencil lead, vanilla, deep fruit Vaguely reminiscent of an aged Silver Oak Cab, this wine was beguiling nonetheless with its aromatic character. I was also reminded of an aged Dujac Burgundy at times. Very lovely. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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[TN] CdR, Bone Jolly, La Rioja Alta
thanks for notes. Liked the '06 ESJ Gamay rose, never saw the red
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[TN] CdR, Bone Jolly, La Rioja Alta
Mark,
Please repit after me: Paella is for lunch, I won't cook paella for dinner. And then your choice of a Gran Reserva for paella is a bit weird also ;-) What did you cook the rice with? (fish, meat, vegetables...) Best, s. |
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[TN] CdR, Bone Jolly, La Rioja Alta
santiago wrote:
> Mark, > > Please repit after me: Paella is for lunch, I won't cook paella for dinner. > > And then your choice of a Gran Reserva for paella is a bit weird also ;-) > > What did you cook the rice with? (fish, meat, vegetables...) Heh. I thought of you when I composed that post, Santiago, but more for your dislike of 904 for its VA (I didn't notice anything exceptional with this bottle BTW). I also realized after I hit send that I didn't specify what went into the paella. This one had only meat -- chicken and chorizo, so wasn't too hard to pair with a red wine. My thinking was that I wanted a fairly light bodied red, which to me is consistent with a more traditional Rioja. I just don't have too many that aren't Gran Reserva ;-) Now about "paella is for lunch": since we eat dinner about 3 hours earlier than you do, we can eat a larger meal, and the colder weather that we've had recently perversely puts me in mind of a more meat-centric paella. De gustibus... Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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[TN] CdR, Bone Jolly, La Rioja Alta
Mark Lipton > wrote in :
> > Heh. I thought of you when I composed that post, Santiago, but more > for your dislike of 904 for its VA (I didn't notice anything > exceptional with this bottle BTW). Mark, I wrote my reply tongue in cheek and just to add some fun. I like to break rules in food and wine (like drinking reds with fish and whites with some meats) and I just thought I could add some info. I also realized after I hit send > that I didn't specify what went into the paella. This one had only > meat -- chicken and chorizo, so wasn't too hard to pair with a red > wine. You see? There you go again Chorizo in a paella? I don't think you will see that in this old country of mine. But then if it tastes good... why not. For this type of paella I would go for a young Rioja made in the carbonic maceration method (a la "Beaujolais Nouveau"). Paella is a peasant's dish and it is good with a peasant's wine. Now, a good Givry or a good Mercurey will do also!!! My thinking was that I wanted a fairly light bodied red, which > to me is consistent with a more traditional Rioja. I just don't have > too many that aren't Gran Reserva ;-) Now about "paella is for lunch": > since we eat dinner about 3 hours earlier than you do, we can eat a > larger meal, and the colder weather that we've had recently perversely > puts me in mind of a more meat-centric paella. All the best, s. |
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[TN] CdR, Bone Jolly, La Rioja Alta
santiago wrote:
> I wrote my reply tongue in cheek and just to add some fun. I like to break > rules in food and wine (like drinking reds with fish and whites with some > meats) and I just thought I could add some info. Not to worry -- that's how I took it, Santiago. > You see? There you go again Chorizo in a paella? I don't think you will > see that in this old country of mine. Truly? I'd thought that the Spanish version of chorizo was not unknown in paella, but I defer to your knowledge of your native cuisine. The sausage I put in was actually a bit different, being smoked pork/beef, so perhaps some strange andouilette. Anyway, that's the idea. But then if it tastes good... why > not. For this type of paella I would go for a young Rioja made in the > carbonic maceration method (a la "Beaujolais Nouveau"). Paella is a > peasant's dish and it is good with a peasant's wine. Now, a good Givry or a > good Mercurey will do also!!! Rioja Joven is near unto impossible to find here. I suppose that it doesn't support the expense of importation, but Crianza is usually the entry level for US importation. In an ideal world, Clos Roche Blanche's Pif or Breton's Trinch! would make a nice pairing, too. And it bears mention that those Spanish peasants are eating pretty well, much like those French laborers eating cassoulet. I guess that I'm just a peasant at heart ;-) Cheers! Mark -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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[TN] CdR, Bone Jolly, La Rioja Alta
Mark Lipton wrote:
> so perhaps some strange andouilette. > My mother taught me to steer clear of strange andouillette, bless her. |
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