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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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WTN: 2 Italians (Campania and Sudtirol), 2 French (Bdx and Burg)
With grilled shrimp over white beans and arugula, the 2008 Heinrich
Mayr "Blaterle " ( Nusserhof, Bozen). This was actually a mistake buy, I thought I had tried this and liked it at a charity tasting, looking at my notes it was a Mayr red (Schiava). OK mistake, because I liked this too. Light with lemon and green apple fruit, quite floral, good zippy finish. There's a bit of an oystershell mineral note (of course, when I notice that in Muscadet I associate it with being by the sea, in this case I think they're high in the Alps!). B+/B With pasta primavera the 2005 Paul Pernot Bourgogne. I drank several of these after release, dug out couple I tucked away recently to see if still alive. Good color, pear nose with a bit of a bothersome cheesy streak. Luckily, that seems to fade with time. A revisit after about 3 hours is showing quite well, and on day 2 it's still lively (with zero cheese). Maybe a bit too light to pass for a Puligny, but the clean white fruit, stony minerality, and focus do remind one of its big brother. B/B+ With lamb stew (same night, couple of courses to clean out leftovers), the 2000 Haut-Chaigneau (Lalande de Pomerol). This is the "Cuvee Prestige" according to the back label, but just says Haut Chaigneau on front, and I think they make only the one. Red plums and black cherries, moderate to low acids, mostly resolved tannins. Pretty standard RB satelite, holding on ok. Drinking well, pretty nice wine, but was there really a point of cellaring this 7-8 years? No better than at release, just slightly different. To it's credit it held up well overnight. B Tonight we made a couple of recipes from a new Lidia B cookbook (Heart of Italy) - Betsy did an Abruzzian lamb chop with olives, while I made a Ligurian green bean recipe. Betsy also made a non-Italian wheatberry and spinach salad. Thinking Campania abuts Abruzzi (I'm wrong), I opened the 1995 Mastrobernardino "Radici" Taurasi. Cork a little crumbly, and I was concerned at first as there were some hints of VA and pruniness coming off bottle. But with 10 minutes of air everything was hunky dory. Ripe kirschy red fruit, some black plum, leather. Tannins still there, but not as overt as when wine was released. Drinking well and I;d expect to hold up well for several years. 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. Furthermore, I offer no*promises of objectivity, accuracy, and certainly not of consistency.** |
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