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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: mediocre second wine, '94 Talbot, some good whites
I had a speech at a local synagogue Friday, and we were going for a late sushi
dinner afterwards. Decided to have a glass of wine before heading to the temple, we had the 2002 Pieropan Soave Classico. White fruit with a slight hint of sweetness, some citrus, and nut notes. Clean, fresh, with cream, mineral and toasted almond on the finish. Very nice. This is really a food wine, but pretty tasty by itself. B+ Saturday night Betsy was working, and I went to friends' for a belated St. Patricks Day dinner. Some good friends I hadn't seen in a while were there, and I was cleverly not driving. So I sampled an assortment of reds as we noshed waiting for the brisket: 1994 Ch. Talbot (St.Julien) (decanted a couple hours)Perfumed floral nose with cedar and cassis, decent blackcurrant fruit on the palate. Fairly soft acidity, there are still some hard tannins there. Probably enough fruit to last a couple more years. Don't think this will ever be a great Bordeaux, and those tannins mean it'll always be more a steak wine than a roast chicken wine, but a decent buy at $19.95 at Sherry-Lehmann. B/B+ 2000 Le Vieux Moulin Arte (Bordeaux) (it also says Mähler-Besse on label) Fat, with ripe plum fruit. But the tannins (though not oppressive) seem a bit unripe and tough, and the whole thing seems to lack cohesion. Some new oak, short finish. C+ 2001 Estancia Cabernet Sauvignon (Paso Robles) Not especially oaky for a CalCab, though there's definitely some wood-driven vanilla there. Ripe upfront blackberry fruit, soft tannins, moderate acidity. I've never generally found Estancia products worth even their modest price tags, but if this is in the $-teens like the others, ok qpr. B 2002 Dr. Fischer Ockfener Bockstein Kabinett Somewhat tropical fruit and peaches , well-balanced sweetness and acidity, light body. Too delicate to match with the corned beef, but a nice wine. B/B+ Sunday a friend was over, we grilled lamb chops. The 1999 Haut-Bages Averous seemed somewhat simple and primary- modest blackcurrant fruit, low acidity, more Bordeaux Supérieur than Pauillac. I probably wasn't in the best tasting mode, wasn't feeling well. After a couple days of not having wine due to illness, tried another glass last night. Still a little flabby, a bit of earth peeking out, not especially impressive for the second of Lynch-Bages. This does not favor the "buy seconds in good not great vintages" theory. B/B- Actually dinner last night was scallops in a thyme-accented cream sauce, and mushroom risotto. Betsy was heading to work, so I just had the last glass of the bottle she had used for cooking, the 2002 Domaine Octavie Sauvignon (Touraine). Hey, finally a good candidate for my under-$8 house white. Herby/grassy nose, green apple and gooseberry fruit, flinty finish. Maybe a little softer in the acidity department than my ideal, but that just might be from bottle sitting in a warm kitchen while she was cooking. Will pick up more, if at a little cooler temp we have more zip (like the 2001), we have a very good QPR white. B+? Also, spread over several nights, a bottle of 2002 Dönnhoff Riesling QBA (Nahe) - a glass while waiting for Bets to come home, a glass shared while she cooks, etc. What a nice uncomplicated bottle of wine. Peach fruit with a hint of something red (cherry or berry), lightly sweet, delicate without being fragile, rock/mineral finish. Buy more. B++ 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 Dale Dale Williams Drop "damnspam" to reply |
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TN: mediocre second wine, '94 Talbot, some good whites
Dale Williams wrote:
> > 2001 Estancia Cabernet Sauvignon (Paso Robles) > Not especially oaky for a CalCab, though there's definitely some wood-driven > vanilla there. Ripe upfront blackberry fruit, soft tannins, moderate acidity. > I've never generally found Estancia products worth even their modest price > tags, but if this is in the $-teens like the others, ok qpr. B Most useful, Dale. At present, there's a bottle of this (a gift) sitting on the floor of the kitchen awaiting its disposition. Do you think it'll improve any with cellaring, or should I put it into the "near term drinking" bin? Mark Lipton |
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TN: mediocre second wine, '94 Talbot, some good whites
In article >, Mark Lipton >
writes: >> 2001 Estancia Cabernet Sauvignon (Paso Robles) >Most useful, Dale. At present, there's a bottle of this (a gift) >sitting on the floor of the kitchen awaiting its disposition. Do you >think it'll improve any with cellaring, or should I put it into the >"near term drinking" bin? I'd say best drink it now for what it is, a pleasant burger wine. It shouldn't fall apart, but tannins are fairly soft/ripe, and don't think it'd gain much in cellar. Dale Dale Williams Drop "damnspam" to reply |
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