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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: Burg, CFE VT, SBs, Morgon, etc
With takeout roast chicken, blackeyed peas, and bright rice the
2015 Jane and Sylvain Bourgogne. Nice, sappy raspberry and cherry fruit, a touch of citrus zest, some earth. Good balance of fruit, acid, and tannin. Good body for Bourgogne. B+ Some friends had us over, started with hummus & guacamole, then salmon with a pecan/mustard crust, asparagus, and salad 2016 Michel Vattan Calcaire Sancerre Peach, citrus, grass. Simple easy SB.. B- 2016 Filon Spanish red, Id guess Garnacha. This is actually better than I expected- its got sweet red berry fruit, but enough acid to keep balanced, and some spicy notes. Could pass for decent CdR. B/B- (Vintage?) Alto Vuelo Sauvignon Blanc Unripe green plum, grass, catpee. Thin and short. C With red snapper on the grill, broccolini, salad, & rice: 2001 Trimbach Cuvee Frederic Emile Riesling Vendange Tardive In some years the CFE VT is basically close to dry. This is not that year. Spatlese level sweetness. Ripe peach, apricot, a honied note with a gingery spice at end. Good acids, full, wasnt best match for fish but a tasty wine. Held up well over couple days. B+/A- With lamb sausage, eggplant, and trumpet mushrooms, the 2011 Drouhin Morgon, Black cherry, herbs, a little coffee. Fresh acids, 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. |
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