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.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 15-01-2013, 06:44 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default TN: wines from lots of places (Bdx, Burg, Tuscany, Champagne, Saar, Loire)

Betsy made a quick bouillabaisse, I went quirky with the 2010 Foreau Vouvray Sec. Iinitially gave me that "is it corked?" Chenin headfake, but quickly proved clean. Citrus and tonic water, good acids, a bit stern, good wine but not as appealing as the Huet secs to me. B/B+


Friday we went to a small dinner party locally. Our Franco-Belgian hosts greeted us with radishes (with butter and salt) and the 2000 Ellner “Cuvee Prestige” Champagne. Bigger/fuller/yeasty style of bubbly, I generally prefer a crisper/lighter style as an apertif, but this is quite good. B+/B

First course was salad with smoked magret breast, Marc served the 2001 Ch. Gloria. This is showing very well indeed, cassis overlaid with tobacco, cedar, and earth. Medium bodied, silky texture, enough tannin that I’m in no hurry on my bottles. B+/A-

Main course was duck confit, with a pair of gratins- potato/parsnip/celeriac, and a squash gratin.
1991 Jadot “Clos des Couchereaux” Beaune 1er

Clean, bright black cherry fruit with a hint of herb, this got a bit volatile as night went on. Not bad, but I should drink other bottle soon. B

2005 Farina Barolo
Lighter styled, some tannins, red fruits with a little vanilla and violet. A bit clunky and short on finish. B-/C+

We finished with a cheese plate, marzipan, and an almond cake

Saturday I made butter poached lobster, stirfried Shanghai cabbage, and green beans in duck fat. Wine was the 2008 Vincent and Sophie Morey “Les Charmois” St Aubin 1er. Crisp, minerally, just a hint of oak, good length, firm. With air a hint of butterscotch. Very good, I’d age except who knows these days. B+/A-

Sunday Betsy had an all day seminar while I spoke at a mass and then led a meeting, with no time to cook I picked up Indian food- mysore dosas (thicker crepes than regular paper dosa), chicken saag, matar paneer, garlic naan, samosas. Wine was the 2009 Zilliken ‘Saarburger Rausch” Riesling Kabinett. Creamy and a bit tropical, not showing alot, I remembered this as having good acids for 2009, but this seems to be in hibernation. B- for now, expect to get better.

Monday also had little shopping/cooking time, theme was “Tuscany, Tokyo, and Tamil Nadu”, with takeout eggplant rollatini, hiyayakko, sauteed arugula, sambar, and matar paneer. Wine was the 1994 Montevertine “Il Sodaccio” . This is quite mature and probably on downslope, but still very enjoyable. There is some black cherry fruit, but it’s mostly saddle leather, brush, and earth. Good acids, resolved tannins, this still gets a B/B+ from me, but wish I had drunk maybe 3-5 years ago.

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.

  #2 (permalink)   Report Post  
Old 16-01-2013, 01:51 AM posted to alt.food.wine
external usenet poster
 
Join Date: Dec 2012
Posts: 19
Default TN: wines from lots of places (Bdx, Burg, Tuscany, Champagne,Saar, Loire)

On 1/15/2013 1:44 PM, DaleW wrote:


Saturday I made butter poached lobster, stirfried Shanghai cabbage, and green beans in duck fat. Wine was the 2008 Vincent and Sophie Morey “Les Charmois” St Aubin 1er. Crisp, minerally, just a hint of oak, good length, firm. With air a hint of butterscotch. Very good, I’d age except who knows these days. B+/A-


I haven't seen a St Aubin around here in ages. Either I have to go to NY
or France and quick. Thanks for the notes sounds lovely.


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
TN: US (NY & CA), FR (Loire, Burg), IT (Tuscany, Lazio), DE DaleW Wine 2 05-05-2016 06:24 PM
WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO DaleW Wine 7 09-10-2013 02:47 PM
TN: Back to NY wines- Nahe, Cali, Burg, Loire, Champagne DaleW Wine 2 27-06-2012 06:29 PM
TN: 2 very good wines, both with just a hint of sugar (Loire, Saar) DaleW Wine 1 02-08-2011 03:19 PM
TN: SOBER does Champagne, Austria, Rioja, Rhone, Burg, Tuscany, Bdx,Port DaleW Wine 2 20-05-2010 09:23 PM


All times are GMT +1. The time now is 04:21 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright ©2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017