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 Spanish reds, one Italian white
Betsy was making a pot roast Wednesday, and called needing a cup of red
wine. I had her open the 2003 Bodegas Castaño "Hécula" (Yecla). With dinner, this actually seemed less ripe/sweet than the 2002, a return to quality that I remembered from earlier vintages. There is a lot of ripe sweet black plum and berry fruit, but it's balanced by quite adequate acidity and broad tannins. A perfectly nice mid-week burger or stew wine, good QPR at around $10. B Thursday Betsy made bouillabaisse. As I was going out that night, only opened a half-bottle, the 2004 Pieropan Soave Classico. I'd liked this wine before, but this bottle seemed strangely dilute. Good acidity, and that Italian-white nuttiness, but just not much in the way of depth of fruit. Another glass at 2 AM after getting in wet and tired showed quite similarly- nice flavors, just not enough of them. Strangely different from previous 375. B- Friday Betsy made rack of lamb with a honey-hoisin glaze, rice pilaf, and creamed spinach (the lamb was a recipe from Ed Rasimus- has anyone heard from him since move?). The sweet glaze made me shy away from good Bordeaux, my fallback lamb choice, and I decided it was time to see what had happened to the 1997 Abadia Retuerta (Sardon del Duero). This is the middle of the Abadia Retuerta lineup- between the inexpensive Rivola and the more expensive single-vineyard offerings. This was a wine I liked on release, but that had seemed overwhelmed by oak and tannins in meantime. The oak had calmed down into a nice cedar-meets-leather note, the tannins were soft and integrated. Distinct notes of damp earth, moderate ripe blackcurrant fruit. A little light on the acidity for me, and a bit short on the finish. Could pass for a modest St. Emilion satellite from a ripe vintage (though I think this is Tempranillo and CabS , no Merlot). OK. B 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. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
2 reds and a white | Wine | |||
TN: Six White Burgs and Three Italian Reds | Wine | |||
Reds for White | Winemaking | |||
Eric Asimov on Italian Adriatic Reds | Wine | |||
help with Italian reds | Wine |