Not sure about the others, but the Clicquot and Roderer are not foo foo
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Not sure about the others, but the Clicquot and Roderer are not foo foo
Where's the Billecart?Quote:
Originally Posted by alpinevibes
I might have gone through these last night.... Sadly the NSG was pretty meh. Very little happening in the glass. Have a few more, might try opening it letting it hang out for a day or so. Otherwise a solid showing.
Attachment 411101
What was the 20 yo Zin like? That style is in between a normal Zin and a dessert wine right?
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You “might” have gone through them? Looks like it must have been a red meat nightQuote:
Originally Posted by oftpiste
Actually it was a dinner out with some friends. There was red meat, pasta. I shared with the staff (as I always do which often results in no corkage charges) and we were rewarded with not only reduced corkage, but two desserts which were nice with the late-harvest zin which is yes, a dessert-y wine with some RS (don't recall the amount).
Some of those I have found a little cloying and sweet, perhaps I drank them too young. This one was nicely balanced between the fruit, structure and RS. Went beautifully with some chocolate cake and a gorgeous bread pudding with ice cream.
Was bummed that the NSG was a bust, but the Montebello was pretty fucking gorgeous.
Do structured wines like that NSG go through a dumb phase or do you think that bottling didn't have oomph to age as long as you have?
I think we are going to make the first decent sized purchase of reds to age at our house. Full-bio Cahors that is the best red wine we have tried so far for both our palates, vintage of our wedding year. A favorite bistro in town gifted us a bottle for what turned into a transcendent meal. We have had two bottles afterwards at 5 and 7 years and they still tasted so young.
Nuits Saint Georges is a fairly steep area which drains well. The wines are not always as intense as other areas of the Cote d’ Or, but depending in the vintage, and the property, 15-20 years aging potential is not uncommon.
Cahors is a whole different deal. Primarily Malbec and huge, maybe even hudge, tannins. Nothing like Argentine Malbec. 5 to 7 years could be pretty young for a Cahors, but, smart wine making can get round that.
I'd say structure in Bourgogne is not endemic to the village, but to the vintage, vineyard and maker. As you see this was a 'village' wine (which isn't always lower quality) so maybe just a lesser bottling for whatever reason, which could be any of a dozen different things. Maybe a dumb phase, maybe just past its prime, maybe just not great to begin with. I did have the last swallow from that bottle tonight. It had opened a bit, but not spectacularly. FWIW, that Montebello has another 20 years in it probably. It was a gnat's ass when first opened.
And yeah, Cahors is an entirely different animal. Possibly a more reliable ager considering the bigness of the fruit involved, and as Burgundy can be such a crapshoot. But when you get lucky it's a life-altering motherfucker.
If you're buying for cellaring, do consider some Burgs, with advice from a trusted source. It's unlikely you'll be sorry in 10+ years if you buy smart. If you haven't already, maybe get to know some Pinot bottlings to get a feel for the grape first. This guy knows his shit, and his archives took me to the best places to eat and drink around Beaune when I went there. https://www.burghound.com
Quote:
Originally Posted by ghosthop
I’ve recently became a big big fan of Assyrtiko’s - a citrusy, super dry, super clean, white from Greece.
If you have never tried one, pick one up if you see it, you’ll be surprised.
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intriguing....
how about Retsina? ;-)
Just wanted to give props to stapes for bringing up this wine - my local liquor store has been special ordering it for me, regularly, for about 6 months for me. Very good value...Quote:
Originally Posted by stapes
Just poured. I think it will be an interesting comparison.
Attachment 411548
That shit is foulQuote:
Originally Posted by oftpiste
Dunno if they're ordering you bottles or boxes but I've tasted them side by side and you'd be hard pressed to find one or another in a shell game and the boxes are cheaper per ozQuote:
Originally Posted by skaredshtles
I fucking love retsina, with Greek food. First sip always makes me wonder WTF I'm doing, and by the end of the meal I want more.Quote:
Originally Posted by irul&ublo
Yeah, that first whiff of turpentine rocks!!!!Quote:
Originally Posted by oftpiste
Round two of some 'cellar' (basement) wine organization. Got things in some semblance of order, refreshed my memory as to what's down there, and pulled some goodies to consume in the near future. Can you spot the odd man out? :fm:
Attachment 412024
There's also a bottle of Retsina I didn't know I had! w00t!
Damn! 87 SH!? That’s going to be like angels tickling your tonsils.
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FKNA Right! Or maybe angels licking my balls. I think some early clients gave that to me as a thank you (gee, thanks! lol) and I tossed it downstairs knowing it'd never get opened. I still work with those people, and I think their palates have improved. Hope so anyway.Quote:
Originally Posted by neufox47
2000 was stuck a nice Bordeaux vintage. Those should all be right in their happy place! Fill level looks a little low on the white zin tho. ;)
Sigalas makes a killer Assyrtiko. Like everything unfortunately, the price has gotten out of control, especially their barrel fermented bottling.Quote:
Originally Posted by nickwm21
I bought those three on the left as futures in at a point when that vintage was pretty highly anticipated. Still have a fair number of bottles of each. Values seem to have gotten pretty good on a couple of them. Will be fun to fire them up soon. From what I can gather the Haut Bergey is the one to drink like right now.Quote:
Originally Posted by Cruiser
Had some Imagery Viognier 2019 tonight and man is that a great white wine. The citrus just pops.
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I should probably post this in the W3 thread and ask KQ, but my wife and I are thinking about taking a trip out to Walla Walla this summer for our anniversary. What are peoples favorite wineries from out there. Sadly, I'm more familiar with Côte du Rhone than I am with my home states wines. I do like most all of the Mark Ryan wines that I've had, so that's probably a good place to start.