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 Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 2,849
Default [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
  #2 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 31
Default [TN] CdR, Bone Jolly, La Rioja Alta

thanks for notes. Liked the '06 ESJ Gamay rose, never saw the red


  #3 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 455
Default [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.
  #4 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 2,849
Default [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
  #5 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 455
Default [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.



  #6 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 2,849
Default [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
  #7 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 156
Default [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.
Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
2001 La Rioja Alta "Viña Ardanza" Reserva Especial Rioja Michael Nielsen[_4_] Wine 4 07-05-2016 11:51 PM
[TN] '08 Bone-Jolly Red Mark Lipton[_1_] Wine 0 10-04-2010 03:41 AM
[TN] '08 Bone Jolly Rosé Mark Lipton[_1_] Wine 1 07-04-2010 01:59 PM
Jolly Green Soy Bean Pasta Barbara H Diabetic 1 28-02-2008 07:28 PM
[TN] '06 Bone-Jolly Rosé Mark Lipton[_1_] Wine 2 21-01-2008 07:00 PM


All times are GMT +1. The time now is 08:03 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"