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 14-01-2020, 09:08 PM posted to alt.food.wine
external usenet poster
 
Join Date: Jan 2018
Posts: 144
Default TN: Burgs, Tuscan, Nahe, Campania, Loire

I made poulet bonne femme, cauliflower, salad, and opened the 2010 Matrot Les Combettes Puligny-Montrachet 1er. Matrot used to be one of the white Burg producers I bought regularly, but stopped due to poor PremOx record. But saw this on closeout shelf and took a chance. I was a little worried by deep gold color, but wine was fine, and drank well over two nights. Pit fruit, blossoms, some light vanillin oak, very good acids, good length. B+/A-

Friday was spaghetti and meatballs, broccoli, and the 2009 Felsina Fontalloro. Young, somewhat tannic, but with a good acidic spine, dried cherry, saddle leather. Tasty but for my tastes needs some time. B for now

Ruby and I were invited for dinner at friends. Their dog made a brief escape, but everyone then settled in for a nice dinner. Appetizers were radish and daikon slices with hummus or marinated goat cheese, spalla, carne salada, then we sat for Grilled swordfish, spinach, potatoes, and salad

2015 Jadot Cailleret Chassagne-Montrachet 1er
Others liked but I was a bit disappointed at this. Fat, some unintegrated oak, tropical fruit, a faint sense of heat. I think I would have liked this picked a little earlier. B-

2016 Donnachiara Greco di Tufo
Green apple, anise, a little wooly note. Good balance, good qpr B

When I got home, the 2004 Donnhoff Niederhauser Hermannshohle Spatlese Riesling. This is still pretty young, takes a while to uncoil, lovely balanced Spatlese, does not drink like trying to be Auslese, cool mineral notes under citrus fruit, ginger accents. A-

Roast striped bass, cumin carrots, and assorted leftovers, and the 2013 Ch Yvonne Le Gory Saumur blanc. Very full bodied, I went back and forth on this, I really wanted to like it. But while there is good apple fruit, some typical Chenin waxy/wooly notes, theres a heaviness/stodginess that I cant get past (oak?). Apples and Calvados, vanilla and coconut. 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
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: Loires, Pomerol, Campania, Nahe, Beaujolais DaleW Wine 0 01-09-2016 03:24 PM
WTN: Gregory Peck's claret, + Loire, Campania, Rhine wines DaleW Wine 1 26-08-2014 06:44 PM
TN: Burgs, Nahe, Rhone, Tuscany, Campania DaleW Wine 0 23-02-2012 07:37 PM
TN: 2 3007 Burgs, 1 2009 Nahe DaleW Wine 1 04-11-2010 01:56 PM
TN: Tuscan, Nahe, Pfalz DaleW Wine 0 01-04-2007 08:55 PM


All times are GMT +1. The time now is 09:02 AM.

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