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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: '07 Bourgogne, '79 Zin, '97 St Emilion
While delivering some joint purchase wines, I was served a glass of
the *2007*Bavard*"Les Champs Perriers" Bourgogne blanc. Medium bodied, zippy acids, not especially complex but lively, could have used food. B/B- Sometimes you take a chance for the sake of experimentation, such as when I bid $5 for a bottle of 31 year old Zin (hey, bottle was in excellent condition). While preparing a dinner of Aidell sausages with leftover broccolini and an arugula salad, I opened the 1979 Vose Zinfandel (Napa). Good color, and there's still some fruit. But a little VA on the nose, and despite that the wine on the palate is rather flat and acid deficient. This is certainly not "dead" as there is fruit and not really much in the decay end of teritary notes. But if blind I'd probably guess it was something like a low end claret from a low acid year, past its prime. Nothing ventured nothing gained. C+/C Backup bottle was the 1997 Ch. Magdelaine (St. Emilion). It showed both as a Magdelaine (yeah!) and a 1997 (boo!). Promising nose of red fruit, cedar, tobacco, and earth. On the palate red plum fruit, lower acids than most Magdelaines. Needs to be a little fuller, and a lot longer. 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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