Home |
Search |
Today's Posts |
|
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 | Display Modes |
Posted to alt.food.wine
|
|||
|
|||
TN: 2 Italian whites, 1 Haut-Medoc
With cod in a fennel/tomato broth, the 2014 Capovolta Verdicchio dei Castelli di Jesi
White peach, almond, flowers. Medium bodied, moderate acids, tasty if not compelling. B/B- Cooking wine was the 2015 Montebernardi Grillo (in liter tetrapack). A little soft, nutty with tropical ( pineapple/guava ) fruit, probably better for cooking than drinking. B-/C+ With grilled herb flank steak, the 1999 Sociando-Mallet. The ripe/Cali style of the vintage doesnt overwhelm the green tobacco leaf/herbiness of the estate. Black currants, herbs/green, cocoa. Not complex but ready to go. 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. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Chateau Larose-Trintaudon Haut-Medoc 2007 | Wine | |||
TN: Haut-Medoc, Burgundy, and Rueda | Wine | |||
Need recommendations for Bordeaux (Pomerol, Pauillac, St. Julien,Haut-Medoc) | Wine | |||
TN: 89 Haut Medoc with rib roast | Wine | |||
TN: CalCab, Muscadet, Haut-Medoc | Wine |