Alsace Pinot noir Wine

• November 2009

  Torbreck Juveniles (more powerful wine) Cloudline Pinot Noir (Dont know if it will stand up to the brisket) Penfolds Bin 389 Shiraz/Cabernet those are just some suggestions for red. Whites, I am not very good with whites, but. Gewertztraminer (out of Alsace if possible) Kim... Read more Torbreck Juveniles (more powerful wine) Cloudline Pinot Noir (Dont know if it will stand up to the brisket) Penfolds Bin 389 Shiraz/Cabernet those are just some suggestions for red. Whites, I am not very good with whites, but. Gewertztraminer (out of Alsace if possible) Kim Crawford Sauvignon Blanc Sweet Wine...try yourself a port...nothing will put you to sleep like port and turkey.    (hide)

  Forum post in the topic What Wines Do I Drink on... by kylewolf

  
  

• November 2009

  Well you got me going, Greg, so I went back and looked at my wine purchases over the past year. My online/mailorder purchases were exactly 24 cases. 12 from US producers and 12 from those in the rest of the wine world. For the US, four from Sonoma, three from Napa, two from the CA... Read moreWell you got me going, Greg, so I went back and looked at my wine purchases over the past year. My online/mailorder purchases were exactly 24 cases. 12 from US producers and 12 from those in the rest of the wine world. For the US, four from Sonoma, three from Napa, two from the CA central coast, one each from Washington and Oregon, and one from other parts of California. Cabs made up the largest varietal, followed by pinot noir, syrah, chardonnay, zinfandel and 'others', in that order. For the rest of the world, four from France (one each from Bordeaux, Burgundy and the Rhone and a mixed case from Alsace and Champagne), two from Italy, two from Spain, two from Australia, one from Germany and one from Portugal. By varietal, cabernet/merlot, pinot noir, chardonnay, syrah, nebbiolo, grenache, riesling, sangiovese, tempranillo and 'others', roughly in that order. These were just my online purchases, and don't include wine I bought at liquor stores/other markets or at restaurant. Don't have the same records for those, but my volumes of purchase at market by region would be in the order France, Spain, Italy, Australia, Chile, Germany, California then 'others'. By varietal would probably be cab/merlot, sangiovese, chardonnay, tempranillo, pinot, riesling, nebiollo and 'others', again in rough order. At restaurant it would probably be a tie between France and Italy for first, followed by Spain, Australia, Germany, California and 'others' in that order. By varietal it's harder to calculate, but probably chardonnay first followed by a competitive jumble of cabs, sangioveses, pinots, and nebiollos, then another grouping of rieslings, 'other' whites, 'other' reds and dessert wines. Though I've had years when I was traveling a lot and bought fewer bottles, this year has probably been at the bottom of the medium range for my purchases by volume. Probably should be buying more, since prices (except for those targeted by Parker et al.) are so (relatively) attractive at the moment. Again, I'm glad we're living at a time when it's possible to taste wines from all over the place. I hope to drink a lot more wines from South America and further east in the Mediterranean (from the Adriatic to the Aegean and maybe a bit north) in the coming year. And maybe give New Zealand and South Africa another chance....    (hide)

  Forum post in the topic What's your favorite grape(s) by dmcker

  
  

• October 2009

  I found that my tastes in wines change with the weather. In the hot summer months, I prefer chilled, light sweeter whites like NZ Sauvignon Blanc, Chenin Blanc, Italian Soave and Gavi and delicate reds like California Pinot Noir and Italian Dolcetto Di Dogliani In the fall - I like... Read moreI found that my tastes in wines change with the weather. In the hot summer months, I prefer chilled, light sweeter whites like NZ Sauvignon Blanc, Chenin Blanc, Italian Soave and Gavi and delicate reds like California Pinot Noir and Italian Dolcetto Di Dogliani In the fall - I like spicier medium bodied reds like Cabernet Franc (I take a trip out to the Long Island wineries each fall and stock up on a bunch), Sangiovese, Syrah, Malbec and Merlot and fuller bodied whites - Washington, Alsace and German Rieslings, and Viognier. In the winter - I open up the bigger reds - like a nice Napa Cab, Bordeaux, and Zinfandel, and if I do choose a white, it usually a heavy Chardonnay Finally in the spring I start getting more delicate with the reds - usually Pinot Noir, and Barbera, California Merlot, and Alsace and California whites - Chard, Pinot Grigio and Sauvignon Blanc. This is my general rule of thumb for "weeknight" drinking - but I will make exceptions - especially if I am eating something that pairs very well with an "off season" wine (e.g., I'll have a zinfandel with a steak if im eating it any time of the year). Also - if someone is kind enough to bring a bottle of anything over, or open a bottle of anything up at their home - I will never say no. The one thing I have noticed overall is that over the years, my taste has become more open-minded. I used to only like very specific things, but nowadays I find that the more things I try, the more I like, and there are very few types of wines, or regions that I dont like.    (hide)

  Forum post in the topic Changes in taste: what's... by TL NJ

  
  

• October 2009

  My tastes haven't changed very much over the years. I still like well aged wines, especially Bordeaux and Burgundy. I have developed a taste for wines from the Loire and Alsace, as I like their crisp acidity, as well as Italian reds. I am trying to learn about CA wines, and am... Read moreMy tastes haven't changed very much over the years. I still like well aged wines, especially Bordeaux and Burgundy. I have developed a taste for wines from the Loire and Alsace, as I like their crisp acidity, as well as Italian reds. I am trying to learn about CA wines, and am starting to develop a taste for fruit forward Cabs and Pinot Noirs. As I sample upcoming areas, I find new areas of interest, and some I reject as not my style. Thumbs up for Pinot Noir from New Zealand, Chenin Blanc and Sauv. Blanc from South Africa, and Rieslings from Australia. I am trying to add these to my collection. I generally have a negative impression of west coast white wines, with a few exceptions, and most Australian red wines. There are so many areas growing good wine today, I am finding I am having to specialize. That means nixing some areas from my collection that have not excited me, including those from Spain, Chile and Argentina. This may be a big mistake, but it's hard to be knowledgeable about all areas of the world, especially in that I am not a professional.    (hide)

  Forum post in the topic Changes in taste: what's... by schellbe

  
  
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  October 2009

  Lucien Albrecht Cremant d'Alsace Brut Rose

  Snoothrank: Starting at $16^.19

  creamy and smooth with berry notes, a more delicate finesse.

  Wine review by atonalprime

  
  

• October 2009

  Steph - My advice for you is similar to Greg T. I would advise that you start with some of the good "Mega Producers" out there. Their wines are of good quality, and just about all of them make almost all varieties. First start out by getting an idea of what you like - once you... Read moreSteph - My advice for you is similar to Greg T. I would advise that you start with some of the good "Mega Producers" out there. Their wines are of good quality, and just about all of them make almost all varieties. First start out by getting an idea of what you like - once you have it narrowed down to the varietals and/or regions that you like - it gets more interesting to then start experimenting with different labels and price ranges. I would also suggest you start your experimenting by region - as you will learn, for example, a Frech Cabernet is a bit different from a Californian, from a Washington, From a Chilean, from an Australian, etc - you will learn how those subtleties work or don't work for you as you go. Each region "specializes" in certain varietals, so as you move around start with the "Mega" brand from the region, what that region is known for - see how it goes, and if your interested in moving forward. Below I've generalized wines by regions and noted some of the better quality "mega producers" - meaning you can get a bottle for a good proce, and it ill give you a general idea on what the varietal in that region is like. For California - I would suggest Berringer, Mondavi, Benzinger or Kendall Jackson. They all make just about every varietal you can imagine, at a good value for the range you are looking for. As I mentioned above - try them all out - and when you feel you've found a varietal that interest you - start experimenting with other labels, and other regions. For Washington - Columbia Crest and Chateau Ste. Michelle In Italy - Piedmont (known for Barolo, Barberesca and Barbera) try Beni di Batasiolo, Michele Chiarlo or Prunotto. Tuscany - known for Chianti and Brunello - try Antinori or Banfi, or French Alsace (known for sweeter whites like Riesling and Pinot Grigio) - try Paul Blanck, Bordeaux (which is mostly Cabernet blends) - is tough - they dont generally come cheap, if you can find it - I thought Chateau Phelan-Segur was a pretty good introduction to Bordeaux for the price (Im sure others on this Forum can add suggestions here) Burgundy (mostly known for Chardonnay and Pinot Noir) - I think Joseph Drouhin is a good introduction Rhone - (mostly known for Viognier, Syrah and Grenache) - try M. Chapoutier, or E. Guigal Australia - known for their Shiraz - but also make excellent Chardonnay, Riesling and Cabernet - try Rosemount Estate, Wynn's or Wolf Blass Hopefully this is enough to get you started on your journey. About food - there are some general "rules of thumb" with pairing - and its all about balance. Some wines are heavier, or "bigger" than others - e.g., A Cabernet Sauvignon is normally much heavier than a Merlot or Cab Franc. With whites, a full bodied Chardonnay is much bigger than Sauvignon Blanc. To play it safe - try to balance the food with the wine - If you have a thick heavy steak, or creamy chicken dish - go for a bigger wine (white or red). Vice versa the more delicate the food is - keep the wine lighter - the wine should compliment the food not overpower it. Within those guidelines - what specifically works better with what - you will have to let some experimenting and your taste buds decide. I hope that helps. Enjoy!    (hide)

  Forum post in the topic Help - Advice for a Beginner by TL NJ

  
  

• October 2009

  I went to an Alsace tasting here a few weeks ago that was put on by the trade group for Alsace wines and had the opportunity to taste a wide range of varietals and styles: Riesling, Gewurz, Pinot Blanc, Pinot Gris and Pinot Noir, late harvest and grand crus... All the wines were... Read moreI went to an Alsace tasting here a few weeks ago that was put on by the trade group for Alsace wines and had the opportunity to taste a wide range of varietals and styles: Riesling, Gewurz, Pinot Blanc, Pinot Gris and Pinot Noir, late harvest and grand crus... All the wines were paired with different foods underscoring the versatility of Alsace wines. I tasted an excellent 100% Riesling crémant (most cremants d'Alsace are Pinot Blanc based) from Domaine André Dussourt. It’s aged 15 months ’sur latte’ and combined tart apple flavors with a slightly petrol finish.    (hide)

  Forum post in the topic Alsace Riesling by Greg Roberts

  
  
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  October 2009

  Cremant d'Alsace Domaine Agape NV

  Snoothrank:

  Aromas of apples and honey. So crisp and refreshing, with good, fresh acidity, pear and just a hint of an autolytic finish.

  Wine review by mark

  
  
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  June 2009

  Albrecht Lucien Cremant d'Alsace Brut Rose NV

  Snoothrank:

  Nice delicate rose, well priced, with solid berry flavors and nice bubbles. A nice alternative to Champagne

  Wine review by Philip

  
  
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  June 2009

  Zind-Humbrecht Pinot d'Alsace 2006

  Snoothrank:

  Imagine, if you will, a little tiny vine of Pinot Grigio, left alone in a strange land. Until one day, the Riesling family came along, and felt bad for the poor little Pinot Grigio vine. So they picked him up, wrapped their arms around him, and they all now live happily ever after... Read moreImagine, if you will, a little tiny vine of Pinot Grigio, left alone in a strange land. Until one day, the Riesling family came along, and felt bad for the poor little Pinot Grigio vine. So they picked him up, wrapped their arms around him, and they all now live happily ever after in the Alsatian soils of Zind Humbrecht. Least... that's what I got out of it. Unique & clear flavors including lemon, bananas, pear, touches of butterscotch on the nose (especially when it began opening up). The Pinot D'Alsace had a pleasant weight to it, and balance as well. It handled cayenne pepper and other heat nicely, perhaps without the cutting acidity and cleanliness of some of its more established (and more "mineral-istic") Rieslings in the Zind family- but nice enough as to add to a spicy meal rather than detract. It was creamy on the mid palate, as well as on its way out with a solid, if not over-powering or all-too-profound of a finish. We enjoyed it, give it 4 glasses here, and 89 points elsewhere, should such numbers matter, and would recommend the experience. We're glad this little vine found such a great family to take him in, and make him a home ;).    (hide)

  Wine review by ChipDWood

  
  

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