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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: Albarino, Chardonnay, Pinot Noir
Friday Betsy made pasta with an anchovy "carbonara" which was served with the 2009 Pazo de Senorans Albarino (Rķas Baixas), Fuller style of Albarino, citrus and tropical fruit, clean, good finish, B.
Saturday we went with a pair of recent NYT recipes. Starter was grilled clams with fried garlic, wine was a half bottle of the 2008 Billaud-Simon "Les Vaillons" Chablis 1er. Lemon, grapefruit, apple blossoms. Nerve and verve.. Lean but not austere Lively, good minerally finish, fine value ($15 /375 at Grapes recently). A- With Vietnamese spiced duck breast over a cucumber/radish salad, the 2000 Domaine de Courcel "Grand Clos des Epenots" Pommard 1er. Was a little worried re the match, but it was ok. Still a bit of tannin, bright acidity, but there is something a bit plodding/dull about the fruit profile. Nothing flawed here, but a bit disappointing. 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: Albarino, Chardonnay, Pinot Noir
On Sun, 31 Jul 2011 11:00:29 -0700 (PDT), DaleW >
wrote: >Friday Betsy made pasta with an anchovy "carbonara" which was served with the 2009 Pazo de Senorans Albarino (Rķas Baixas), Fuller style of Albarino, citrus and tropical fruit, clean, good finish, B. > I got introduced to Albarino in Santa Fe two years ago at La Boca for a lunch of tapas and wine. They certainly have the Spanish tapa authenticity in my book and the suggestion of the wine was perfect. I've been a fan ever since and look for it both for summer restaurant outings and in wine shops. My impression though is that "citrus" is not usually predominant. I like the varietal because it offers softer fruit to me. I usually get the "tropical" sort of mango, papaya, guava notes and the up-front is often white peach or even apricot. Am I off-base or is my exposure so far too limited? |
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