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Old 16-08-2006, 04:17 AM posted to alt.food.wine
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Here's a summary of various bottles consumed with dinners this week:

2005 Drylands Marlborough Sauvignon Blanc ($15)
nose: complex, herbal, grassy, grapefruit
palate: crisp, decently complex, with an herbaceous finish

Quite nice with a paella dinner

2004 Dom de la Terres Dorées (J-P Brun) Fleurie ($15)
n: bright red berry fruit, slight mineral note
p: light, bright, fruity, lovely

A beautiful wine, and even better with the paella (which was a bit
meat-heavy) than the SB.

2004 Dr. Loosen "Dr. L" Riesling QbA ($14)
n: petrol, lemons, slightly floral
p: crisp entry, light body, lemons and petrol, clean finish

While I really liked this QPR winner, Jean found it too "Riesling-like"
to appeal to her newfound appreciation for the grape. Oh, well.

2005 Babich Marlborough Sauvignon Blanc ($11)
n: grapefruit, grapefruit and more grapefruit
p: guess what? crisp and clean

After the Drylands, this came across as a bit simple, but then it sold
for substantially less, too.

2005 Banfi "Rosa Regale" Brachetto D'Acqui
n: simple, confected cherry, little Muscat character
p: cloying, soft, sweet

A gift from an appreciative former student to Jean. Bleechh!

1999 Dom. de la Tourade Vacqueyras
n: meat, black cherries, tar
p: acidic entry, slightly tannic, black cherries beneath a gamey, meaty
flavor, short finish

Opened as a backup to the Brachetto, this wine was nice, if a bit
fruit-shy. It went very well with BBQ pork ribs, though.

Mark Lipton





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Old 16-08-2006, 05:13 AM posted to alt.food.wine
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Mark Lipton wrote:
Here's a summary of various bottles consumed with dinners this week:


Oh, yeah, I forgot one other:

2002 Trimbach Gewürztraminer
n: restrained, spicy, lychees
p: full bodied, off-dry, lychees and a bit more

Not as impressive as this bottling has been in some other years, but
still a good example of Gewürztraminer

Mark Lipton
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Old 16-08-2006, 01:53 PM posted to alt.food.wine
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On Tue, 15 Aug 2006 23:17:33 -0400, Mark Lipton
wrote:

Here's a summary of various bottles consumed with dinners this week:

2005 Drylands Marlborough Sauvignon Blanc ($15)

Quite nice with a paella dinner


Not even a Paella Valenciana, heavy with shellfish, would call for
SB--your Spanish credentials are in jeopardy!

2004 Dom de la Terres Dorées (J-P Brun) Fleurie ($15)
A beautiful wine, and even better with the paella (which was a bit
meat-heavy) than the SB.


Better choice. Light reds like a cru Beaujolais (or even B-Villages)
always work, particularly in the summer when chilled. Sangria, of
course, is always workable.

2005 Banfi "Rosa Regale" Brachetto D'Acqui
n: simple, confected cherry, little Muscat character
p: cloying, soft, sweet

A gift from an appreciative former student to Jean. Bleechh!


I hope the paella was long gone from the table by this time!

1999 Dom. de la Tourade Vacqueyras
n: meat, black cherries, tar
p: acidic entry, slightly tannic, black cherries beneath a gamey, meaty
flavor, short finish

Opened as a backup to the Brachetto, this wine was nice, if a bit
fruit-shy. It went very well with BBQ pork ribs, though.


Now we're talking!! Vacqueyras would stand up to the BBQ pork (dry or
wet style??) Certainly not the Brachetto.

Mark Lipton


At least there was a lot of variety.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com
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Old 16-08-2006, 04:40 PM posted to alt.food.wine
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That Fleurie is such a pretty wine. Why didn't I get more before CSW
sold out?

As to the Brachetto, I think it can actually be a good simple wine in
right situation (as dessert on a hot day on porch- some think it great
with chocolate). But it's overpriced- I'd pay $10, not $20

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Old 17-08-2006, 07:06 PM posted to alt.food.wine
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Ed Rasimus wrote:

Not even a Paella Valenciana, heavy with shellfish, would call for
SB--your Spanish credentials are in jeopardy!


It wasn't my choice, Ed. SHMBO earned her title that night.

2004 Dom de la Terres Dorées (J-P Brun) Fleurie ($15)
A beautiful wine, and even better with the paella (which was a bit
meat-heavy) than the SB.


Better choice. Light reds like a cru Beaujolais (or even B-Villages)
always work, particularly in the summer when chilled. Sangria, of
course, is always workable.


Those are my choices, too, as was the Fleurie.

I hope the paella was long gone from the table by this time!


Different meal, but equally bad match.


Now we're talking!! Vacqueyras would stand up to the BBQ pork (dry or
wet style??) Certainly not the Brachetto.


This was a dry-rubbed prep. I'm a big fan of Memphis-style BBQ, though
I won't turn up my nose at KC, Carolina or Texas-style BBQ, either.

At least there was a lot of variety.


There always is in our household. Life is too short to always drink the
same wine.

Mark Lipton


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Old 17-08-2006, 07:09 PM posted to alt.food.wine
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DaleW wrote:
That Fleurie is such a pretty wine. Why didn't I get more before CSW
sold out?


You and me both, Dale. That was my only bottle, opened on FL Jim's
enthusiastic recommendation. If you find more, drop me a line but I
expect that we'll both have to wait for the '05 version to arrive.


As to the Brachetto, I think it can actually be a good simple wine in
right situation (as dessert on a hot day on porch- some think it great
with chocolate). But it's overpriced- I'd pay $10, not $20


I doubt that the Banfi was a particularly inspired example, though you
may feel differently. I was a bit disappointed with the lack of
discernable Muscat character on either the nose or palate. I'll stick to
Prosecco, I think (though Jean dislikes it, so maybe not)

Mark Lipton

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Old 17-08-2006, 07:25 PM posted to alt.food.wine
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On Thu, 17 Aug 2006 14:06:23 -0400, Mark Lipton
wrote:

Ed Rasimus wrote:

Now we're talking!! Vacqueyras would stand up to the BBQ pork (dry or
wet style??) Certainly not the Brachetto.


This was a dry-rubbed prep. I'm a big fan of Memphis-style BBQ, though
I won't turn up my nose at KC, Carolina or Texas-style BBQ, either.


Since we introduced Spain with the Paella and now BBQ, I hope I can be
forgiven for a bit of thread wandering here.

You triggered a flock of great memories from my years in Madrid. There
was a wonderful place on the Alcala de Henares highway into Madrid
from Torrejon, right about at the Barajas airport cut-off that had
wonderful dry rubbed ribs.

Being a Chicago boy from the N. side of town, I'd not had much
exposure to various BBQ styles in my gray-meat and tan vegetables
white-bread upbringing. I'd had the drenched in reddish syruppy style
which was definitely a take-it-or-leave it experience.

The Madrid place was popular with both Spanish and military folks from
the air base. A big plate of the dry ribs with just a small saucer of
vinegar-based dipping sauce and a crisp, cold ensalada mixta with a
pitcher of icy sangria was as close to heaven as you could get. That
was also the first time I tasted Punche Caballero, AKA "The Silver
Bullet"--a Spanish liqueur that I don't think is exported.

A few years after I left Spain, the place was targeted by ETA and
AFAIK, destroyed by a bomb.

(Which reminds me that it was only a couple of weeks after I left
USAF/Europe Headquarters that the Red Army Faction blew up a bomb in
the entryway that I used daily...suppose this indicates someone was
out to get me???)


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com
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Old 17-08-2006, 08:40 PM posted to alt.food.wine
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In article ,
Ed Rasimus wrote:

On Thu, 17 Aug 2006 14:06:23 -0400, Mark Lipton
wrote:

Ed Rasimus wrote:

Now we're talking!! Vacqueyras would stand up to the BBQ pork (dry or
wet style??) Certainly not the Brachetto.


This was a dry-rubbed prep. I'm a big fan of Memphis-style BBQ, though
I won't turn up my nose at KC, Carolina or Texas-style BBQ, either.


Since we introduced Spain with the Paella and now BBQ, I hope I can be
forgiven for a bit of thread wandering here.

You triggered a flock of great memories from my years in Madrid. There
was a wonderful place on the Alcala de Henares highway into Madrid
from Torrejon, right about at the Barajas airport cut-off that had
wonderful dry rubbed ribs.

Being a Chicago boy from the N. side of town, I'd not had much
exposure to various BBQ styles in my gray-meat and tan vegetables
white-bread upbringing. I'd had the drenched in reddish syruppy style
which was definitely a take-it-or-leave it experience.

The Madrid place was popular with both Spanish and military folks from
the air base. A big plate of the dry ribs with just a small saucer of
vinegar-based dipping sauce and a crisp, cold ensalada mixta with a
pitcher of icy sangria was as close to heaven as you could get. That
was also the first time I tasted Punche Caballero, AKA "The Silver
Bullet"--a Spanish liqueur that I don't think is exported.

A few years after I left Spain, the place was targeted by ETA and
AFAIK, destroyed by a bomb.

(Which reminds me that it was only a couple of weeks after I left
USAF/Europe Headquarters that the Red Army Faction blew up a bomb in
the entryway that I used daily...suppose this indicates someone was
out to get me???)


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com


With Carolina/Virginia Barbecue that tends toward the vinegar end Pinot
Noir actually goes well though I've run the gamut from Syrahs to Zinds
and Beujolais.


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