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 16-06-2014, 02:34 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

Tuesday I grilled sausages and fennel, warmed up some kabocha/chickpea mixture, and opened the 2003 La Vieille Cure (Fronsac). Modern, fleshy, some mocha, initially I'm thinking not bad for the style but with just a bit of air some heat begins to come out and this seems a little volatile. There's some drying tannin on the finish, my first sip a B, my last a C+/B-.

Wednesday I had lobster, corn, and salad, and the 2011 Terre Nere Etna Bianco. I actually thought I had chilled a bottle of the Vigne Niche, but this was the base bottling. Light to medium bodied, medium crisp, citrus, white fruits. Nice enough but the all Carricante bottling would have been better with the bug. B

Thursday I had a board meeting, no wine with dinner. Friday was sauteed rainbow trout with garlic chives and the 2004 Louvetrie Fief du Breil Muscadet.
I've had plenty of Amphibolite Nature and straight Muscadet bottlings from Loivetrie/Landron, usually enjoyed, seldom been wowwed though they are faves with people I respect. This wowwed me. Quite full, great acids, impressions of oyster shell, citrus, and salinity. Nice length, this can play ball with the 04 Briords. A-

Saturday I was near Grapes the Wine Company and stopped by to pick up some orders. A Skurnik rep I know in passing was there and I sampled the 2012 Liquid Farm White Hill Chardonnay. My first Liquid Farm, and I thought very good (I bought one bottle to explore further). Good acids for CalChard, no really apparent wood, some rocks, pear, and citrus. There was also a Groffier Passetoutgrains that I thought showed more Groffier than PTG- rather dense, well done but not my style.

Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+

Sunday was a gorgeous day: walked the dog, drove nephew who had spend Sat night to soccer, and then got first CSA of the year. A day of chores, and then Betsy returned from Maine. Dave was in Woodstock and Lucy has paws, so Betsy cooked the Father's Day meal. As she cooked, we celebrated her return with the NV Ch. de L'Aulee Touraine Brut. I thought this a bit disappointing- sweet applesauce, some flinty notes, some backbone but too sweet for me. A little lighter dosage might have made this more attractive. B-/C+

Oh yeah, earlier in the day I had opened a red. I had low expectations of the 2013 Katlyn Vineyards Cabernet Sauvignon Reserve (Central Valley, Chile) and so opened as I needed to jumpstart vinegar crock after a harvest. Expectations fulfilled, and vinegar crock refilled. Confected, with a harsh green herbal note, vanilla, and a definite sweet note. C

Anyway, back to dinner. Main was seared duck breast with sauteed grapes over a purslane salad, with barley and cauliflower with anchovy, capers, and thyme. The grape "sauce" was delicious, but I find sweet sauce with duck can complicate pairing, so decided to pass on the 1ers and go basic- wine was the 2001 Michel Lafarge Bourgogne. Yes, 13 year old Burg from an iffy year in the Volnay area. Some browning on edges, but nice sour cherry/plum (umeboshi) fruit, good acids, holding on. Actually as we sat on patio the fruit sweetened into more of a classic black cherry style, with earth tones. Not super complex but fun and drinking well. B/B+

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. 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 16-06-2014, 10:45 PM posted to alt.food.wine
external usenet poster
 
Join Date: Apr 2009
Posts: 4,041
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

On 16/06/2014 7:34 AM, DaleW wrote:

Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+


A few weeks ago, I opened a 2001 Soutard. It was in the early stages of
oxidation and barely drinkable despite having a good cork and having
been stored at ~15C. The experienced assistants in my favorite (and
reliable) store were equally perplexed. I can only assume that it had
been badly stored by the shop from where I bought it - now out of
business having done a moonlight flit.
Graham

  #3 (permalink)   Report Post  
Old 17-06-2014, 04:40 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 1,930
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

On Monday, June 16, 2014 9:34:41 AM UTC-4, DaleW wrote:
Tuesday I grilled sausages and fennel, warmed up some kabocha/chickpea mixture, and opened the 2003 La Vieille Cure (Fronsac). Modern, fleshy, some mocha, initially I'm thinking not bad for the style but with just a bit of air some heat begins to come out and this seems a little volatile. There's some drying tannin on the finish, my first sip a B, my last a C+/B-.



Wednesday I had lobster, corn, and salad, and the 2011 Terre Nere Etna Bianco. I actually thought I had chilled a bottle of the Vigne Niche, but this was the base bottling. Light to medium bodied, medium crisp, citrus, white fruits. Nice enough but the all Carricante bottling would have been better with the bug. B



Thursday I had a board meeting, no wine with dinner. Friday was sauteed rainbow trout with garlic chives and the 2004 Louvetrie Fief du Breil Muscadet.

I've had plenty of Amphibolite Nature and straight Muscadet bottlings from Loivetrie/Landron, usually enjoyed, seldom been wowwed though they are faves with people I respect. This wowwed me. Quite full, great acids, impressions of oyster shell, citrus, and salinity. Nice length, this can play ball with the 04 Briords. A-



Saturday I was near Grapes the Wine Company and stopped by to pick up some orders. A Skurnik rep I know in passing was there and I sampled the 2012 Liquid Farm White Hill Chardonnay. My first Liquid Farm, and I thought very good (I bought one bottle to explore further). Good acids for CalChard, no really apparent wood, some rocks, pear, and citrus. There was also a Groffier Passetoutgrains that I thought showed more Groffier than PTG- rather dense, well done but not my style.



Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+



Sunday was a gorgeous day: walked the dog, drove nephew who had spend Sat night to soccer, and then got first CSA of the year. A day of chores, and then Betsy returned from Maine. Dave was in Woodstock and Lucy has paws, so Betsy cooked the Father's Day meal. As she cooked, we celebrated her return with the NV Ch. de L'Aulee Touraine Brut. I thought this a bit disappointing- sweet applesauce, some flinty notes, some backbone but too sweet for me. A little lighter dosage might have made this more attractive. B-/C+



Oh yeah, earlier in the day I had opened a red. I had low expectations of the 2013 Katlyn Vineyards Cabernet Sauvignon Reserve (Central Valley, Chile) and so opened as I needed to jumpstart vinegar crock after a harvest. Expectations fulfilled, and vinegar crock refilled. Confected, with a harsh green herbal note, vanilla, and a definite sweet note. C



Anyway, back to dinner. Main was seared duck breast with sauteed grapes over a purslane salad, with barley and cauliflower with anchovy, capers, and thyme. The grape "sauce" was delicious, but I find sweet sauce with duck can complicate pairing, so decided to pass on the 1ers and go basic- wine was the 2001 Michel Lafarge Bourgogne. Yes, 13 year old Burg from an iffy year in the Volnay area. Some browning on edges, but nice sour cherry/plum (umeboshi) fruit, good acids, holding on. Actually as we sat on patio the fruit sweetened into more of a classic black cherry style, with earth tones. Not super complex but fun and drinking well. B/B+



Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. 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.


The lamb was marinated for 9 months?
  #4 (permalink)   Report Post  
Old 17-06-2014, 05:42 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

On Monday, June 16, 2014 5:45:39 PM UTC-4, graham wrote:


A few weeks ago, I opened a 2001 Soutard. It was in the early stages of

oxidation and barely drinkable despite having a good cork and having

been stored at ~15C. The experienced assistants in my favorite (and

reliable) store were equally perplexed. I can only assume that it had

been badly stored by the shop from where I bought it - now out of

business having done a moonlight flit.

Graham


Yes, sounds like heat at some point. Very frustrating
  #5 (permalink)   Report Post  
Old 17-06-2014, 05:43 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2006
Posts: 4,554
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

On Tuesday, June 17, 2014 11:40:29 AM UTC-4, Bi!! wrote:

The lamb was marinated for 9 months?


Was wondering if anyone would notice.
We had plans for a big Labor Day party last summer. The hound tore stitches from a minor surgery and got infection, so we had to cancel (I spent night in 24 hour vet). I had marinated 5-6 lbs of lamb. We grilled some that week, rest I froze at office (I had never frozen meat in marinade before). I forgot about it and discovered last week when I was searching office freezer to make soup. Surprisingly good.


  #6 (permalink)   Report Post  
Old 18-06-2014, 03:53 PM posted to alt.food.wine
external usenet poster
 
Join Date: Feb 2006
Posts: 1,930
Default TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

On Tuesday, June 17, 2014 12:43:45 PM UTC-4, DaleW wrote:
On Tuesday, June 17, 2014 11:40:29 AM UTC-4, Bi!! wrote:



The lamb was marinated for 9 months?




Was wondering if anyone would notice.

We had plans for a big Labor Day party last summer. The hound tore stitches from a minor surgery and got infection, so we had to cancel (I spent night in 24 hour vet). I had marinated 5-6 lbs of lamb. We grilled some that week, rest I froze at office (I had never frozen meat in marinade before). I forgot about it and discovered last week when I was searching office freezer to make soup. Surprisingly good.


I assume that there was not a lot of acid in the marinade. Actually it sounds like a good idea.


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: Weekend wines - Corsica, Burg, Loire, & more DaleW Wine 0 27-03-2017 08:37 PM
TN: wines al fresco (Burg, Jura, Rioja, Loire, etc) DaleW Wine 0 27-06-2014 06:20 PM
TN: 4 wines I like - 3 Loire, 1 Burg DaleW Wine 0 11-12-2010 06:38 PM
TN: Wines with bunny (Burg, Loire, Prosecco) DaleW Wine 6 11-02-2009 05:24 PM
TN: Bday wines- Bdx, Burg, Loire, Alsace DaleW Wine 11 08-10-2008 10:31 PM


All times are GMT +1. The time now is 06:44 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