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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: Navarra, Nahe, Burgundy, and Umbria
When I landed early evening from Atlanta, there was a voicemail from
friends on my cell inviting me to dinner. Great, I made quick stops by home and office, then to their house. Nice dinner, with salad, steak, sweet potato fries, and brussels sprouts. I carried some wine, they had some, a good time was had by all 2008 Schafer-Frohlich Kabinett (Nahe) Vibrant, nervy acidity, sweet lime and cherry fruit, very lively, very lovely. B++ 2006 Vega Sindoa Cabernet-Tempranillo (Navarra) Red fruit, a bit of oak, comes across as slightly candied, a slight medicinal edge to the finish, others liked more than I did B-/C+ 2005 Lamborghini Campoleone (Umbria) Whoa, can you say modern? This is Sangiovese/Merlot in equal quantities, but the Sangio is somewhat drowned out. Lots of vanillin oak, big black plum and blackberry fruit, some ripe tannin, powerful. Not really my style, but quite well done does ok with steak, and Nancy really loved it. B 2001 Lafarge "Vendanges Selectionnees" Volnay No obvious signs of hail damage, but a good-not-great vintage for this wine. Black and red cherry, medium bodied, some earth and floral notes. A little tannin remains, solid acids. B/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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TN: Navarra, Nahe, Burgundy, and Umbria
On 9/21/10 2:54 PM, DaleW wrote:
> > 2001 Lafarge "Vendanges Selectionnees" Volnay > No obvious signs of hail damage, but a good-not-great vintage for this > wine. Black and red cherry, medium bodied, some earth and floral > notes. A little tannin remains, solid acids. B/B+ Cool! I'm pretty sure that I have this in the cellar. I'll keep my mitts off of it for a while longer. Welcome home. I hope that your mother is doing OK. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
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