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Old 01-10-2013, 08:13 PM posted to alt.food.wine
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With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
good freshness. Will buy again. B+/B

With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B

My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.

While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis

NV Bernard Bremont “Cuvee Prestige” Champagne Brut
Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-

2008 Brocard “Valmur” Chablis GC
Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+

We move inside for spinach/tofu/miso Napoleans, with a couple more wines

2002 Huet Vouvray Petillant
No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.

2002 Remi Jobard “Les Charmes” Meursault 1er cru
Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+

Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon

2001 Edmunds St John “Bassetti” Syrah
The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove.. A-
1992 Jadot “Chouacheux“ Beaune 1er
Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-

1996 Chevillon Nuits St George VV
Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+

1994 Zillliken Saarburger Rausch Kabinett Riesling
This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++

One of my gifts was a puffball mushroom the size of my (big) head.
https://docs.google.com/file/d/0B9YV...it?usp=sharing

Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.

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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Old 07-10-2013, 05:30 PM posted to alt.food.wine
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Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,

good freshness. Will buy again. B+/B



With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-

With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B



My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.



While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some

teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis



NV Bernard Bremont “Cuvee Prestige” Champagne Brut

Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-



2008 Brocard “Valmur” Chablis GC

Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+



We move inside for spinach/tofu/miso Napoleans, with a couple more wines



2002 Huet Vouvray Petillant

No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.



2002 Remi Jobard “Les Charmes” Meursault 1er cru

Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+



Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon



2001 Edmunds St John “Bassetti” Syrah

The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-

1992 Jadot “Chouacheux“ Beaune 1er

Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-



1996 Chevillon Nuits St George VV

Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+



1994 Zillliken Saarburger Rausch Kabinett Riesling

This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++



One of my gifts was a puffball mushroom the size of my (big) head.

https://docs.google.com/file/d/0B9YV...it?usp=sharing



Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.



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.


Quite the mushroom! We have them that size and larger in our woods at our farm and the horses hate them for some reason.
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Old 07-10-2013, 11:13 PM posted to alt.food.wine
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Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On Monday, October 7, 2013 11:30:27 AM UTC-5, Bi!! wrote:
On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:

With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,




good freshness. Will buy again. B+/B








With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-




With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B








My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.








While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some




teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis








NV Bernard Bremont “Cuvee Prestige” Champagne Brut




Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-








2008 Brocard “Valmur” Chablis GC




Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+








We move inside for spinach/tofu/miso Napoleans, with a couple more wines








2002 Huet Vouvray Petillant




No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.








2002 Remi Jobard “Les Charmes” Meursault 1er cru




Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+








Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon








2001 Edmunds St John “Bassetti” Syrah




The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-




1992 Jadot “Chouacheux“ Beaune 1er




Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-








1996 Chevillon Nuits St George VV




Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+








1994 Zillliken Saarburger Rausch Kabinett Riesling




This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++








One of my gifts was a puffball mushroom the size of my (big) head.




https://docs.google.com/file/d/0B9YV...it?usp=sharing








Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well..








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.




Quite the mushroom! We have them that size and larger in our woods at our farm and the horses hate them for some reason.


We can't find puffballs this big out west but then I have 15 lbs of boletes and 2 lbs of chanterelles.
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Old 08-10-2013, 12:38 AM posted to alt.food.wine
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Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On 10/7/13 6:13 PM, lleichtman wrote:

We can't find puffballs this big out west but then I have 15 lbs of
boletes and 2 lbs of chanterelles.


You must be suffering, Larry. My heart goes out to you ;-)

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.cwdjr.net
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Old 08-10-2013, 04:00 AM posted to alt.food.wine
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Join Date: Jun 2010
Posts: 408
Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On Monday, October 7, 2013 6:38:48 PM UTC-5, Mark Lipton wrote:
On 10/7/13 6:13 PM, lleichtman wrote:



We can't find puffballs this big out west but then I have 15 lbs of


boletes and 2 lbs of chanterelles.






You must be suffering, Larry. My heart goes out to you ;-)



Mark Lipton

--

alt.food.wine FAQ: http://winefaq.cwdjr.net


Not too upset Mark.


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Old 08-10-2013, 04:09 PM posted to alt.food.wine
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Join Date: Feb 2006
Posts: 1,930
Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,

good freshness. Will buy again. B+/B



With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-

With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B



My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.



While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some

teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis



NV Bernard Bremont “Cuvee Prestige” Champagne Brut

Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-



2008 Brocard “Valmur” Chablis GC

Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+



We move inside for spinach/tofu/miso Napoleans, with a couple more wines



2002 Huet Vouvray Petillant

No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.



2002 Remi Jobard “Les Charmes” Meursault 1er cru

Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+



Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon



2001 Edmunds St John “Bassetti” Syrah

The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-

1992 Jadot “Chouacheux“ Beaune 1er

Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-



1996 Chevillon Nuits St George VV

Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+



1994 Zillliken Saarburger Rausch Kabinett Riesling

This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++



One of my gifts was a puffball mushroom the size of my (big) head.

https://docs.google.com/file/d/0B9YV...it?usp=sharing



Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.



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.


We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.
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Old 09-10-2013, 01:17 AM posted to alt.food.wine
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Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

On Tuesday, October 8, 2013 9:09:08 AM UTC-6, Bi!! wrote:
On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:

With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,




good freshness. Will buy again. B+/B








With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-




With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B








My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.








While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some




teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis








NV Bernard Bremont “Cuvee Prestige” Champagne Brut




Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-








2008 Brocard “Valmur” Chablis GC




Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+








We move inside for spinach/tofu/miso Napoleans, with a couple more wines








2002 Huet Vouvray Petillant




No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.








2002 Remi Jobard “Les Charmes” Meursault 1er cru




Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+








Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon








2001 Edmunds St John “Bassetti” Syrah




The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-




1992 Jadot “Chouacheux“ Beaune 1er




Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-








1996 Chevillon Nuits St George VV




Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+








1994 Zillliken Saarburger Rausch Kabinett Riesling




This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++








One of my gifts was a puffball mushroom the size of my (big) head.




https://docs.google.com/file/d/0B9YV...it?usp=sharing








Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well..








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.




We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.


Completely missed finding any morels this year. But after a wet summer will hit my favorite old apple orchard next spring.
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Old 09-10-2013, 02:47 PM posted to alt.food.wine
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Join Date: Feb 2006
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Default WTN: Burgundy, Loire, Champagne, Saar, Sicily, Loire, SLO

We had a banner year, so much so that I burned out on them. My favorite way is sauteed in butter then soft scrambled eggs. I still have quite a few in the freezer. I think I'll finish off last years venison with morels this weekend.....Syrah anyone?



On Tuesday, October 8, 2013 8:17:09 PM UTC-4, lleichtman wrote:
On Tuesday, October 8, 2013 9:09:08 AM UTC-6, Bi!! wrote:

On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:




With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,








good freshness. Will buy again. B+/B
















With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-








With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
















My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
















While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some








teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
















NV Bernard Bremont “Cuvee Prestige” Champagne Brut








Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
















2008 Brocard “Valmur” Chablis GC








Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
















We move inside for spinach/tofu/miso Napoleans, with a couple more wines
















2002 Huet Vouvray Petillant








No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
















2002 Remi Jobard “Les Charmes” Meursault 1er cru








Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
















Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
















2001 Edmunds St John “Bassetti” Syrah








The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-








1992 Jadot “Chouacheux“ Beaune 1er








Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
















1996 Chevillon Nuits St George VV








Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
















1994 Zillliken Saarburger Rausch Kabinett Riesling








This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
















One of my gifts was a puffball mushroom the size of my (big) head.








https://docs.google.com/file/d/0B9YV...it?usp=sharing
















Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.
















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.








We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.




Completely missed finding any morels this year. But after a wet summer will hit my favorite old apple orchard next spring.




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