Color Descriptors

• November 2009

  Perhaps we're not placing as great an emphasis on the spectacle these days.... Here're a couple of individual posts on the subject from another thread: ===================== *Reply by dmcker, Nov 19* The quote below is from Jon Rimmerman at Garagiste. I often find him a bit... Read morePerhaps we're not placing as great an emphasis on the spectacle these days.... Here're a couple of individual posts on the subject from another thread: ===================== *Reply by dmcker, Nov 19* The quote below is from Jon Rimmerman at Garagiste. I often find him a bit long-winded, but enjoy his provocation. In this case, my sentiments match his almost exactly: "I’ve had so many emails asking for my opinion on the recent Wine Spectator Top 100 that I can’t answer all of them individually. I will say this: Washington State is basking in the glow of a decidedly provocative choice as the #1 wine, one the editors knew would cause controversy but they had no problem making the selection. Do I believe the wine is worthy of the #1 spot? Of course not - it’s not even worthy of the #1 spot in Washington State, let alone the world. My guess is that most wine aficionados agree with me except (of course) Harvey Steiman, Marvin Shanken and Thomas Matthews - senior editors of the Wine Spectator, who undoubtedly forced the issue against the better judgment of the other WS editors (namely, those that focus on European wines). Why would they make such a bold selection? Advertising revenue aside (that was not the motivation) they chose Columbia Crest to spread light on a region that has come of age - it was not about a single wine. In my opinion, this award was for how far Washington State’s entire wine industry has come - Columbia Crest was simply a torchbearer for the hundreds of other wineries in Walla Walla, the Columbia Valley and beyond. Certainly, there are many in our state that wish the editors chose a more progressive or representative choice than Columbia Crest, but they didn’t. As far as Washington State is concerned, any light is a good light - just ask Clos Apalta, last year’s #1. "With that said, I promise not to make mention of the Top 100 list, attempt to use it as a “sales” tool or other - it has little merit in my opinion. In fact, I would be wary of those that attempt to do so as their motivation may lie more in turning units than in turning you on to the finest wines of the world." *Reply by GregT, Nov 20* Ah yes, Rimmerman - "In my opinion, this award was for how far Washington State’s entire wine industry has come" Um, but didn't they themselves explain why they made the selection? People make too big a deal of it. A few years ago WS announced grandly that Washington has arrived! Then Pierre Rovani announced that Washington has arrived! Then Jay Miller announced that Washington has arrived! Then WS announced again that Washington has arrived! ================== And here's an interesting article from more than a year ago on the WS machinery. Though the piece is more about the rag's selection process for Award of Excellence to individual restaurants, than it's Top 100 wines of the year, it indicates several pertinent things about culture and practices at the organization. http://www.winesandvines.com/template.cfm?section=news&content=57843    (hide)

  Forum post in the topic Wine Spectator's Top 10 2009 by dmcker

  
  

• November 2009

  I like some of the wines of the Jura. Not necessarily the more oxidized styles though so not necessarily talking Vin jeune. As a group they tend to be highly acidic and lightly flavored, and if there is a background not of oxidation, well that seems to help rather than hurt the pairing.

  Forum post in the topic What wines work well with sushi? by Gregory Dal Piaz

  
  

• November 2009

  Garagiste is an amazing source, and they will definitely expand your wine vocabulary (the person who writes the emails can get a little...detailed. I can also put out there, Rosenblum, they put out a number of different varietals but known mostly for their zin, syrah, and cab. All... Read moreGaragiste is an amazing source, and they will definitely expand your wine vocabulary (the person who writes the emails can get a little...detailed. I can also put out there, Rosenblum, they put out a number of different varietals but known mostly for their zin, syrah, and cab. All are big fruit and big flavor without the normal high alcohol. Also, had a blind tasting the other day, and the winner of the night was one of the least expensive bottles, a 2006 shoofly shiraz. It was really big with plum, berries, jam, pepper, spice, and nice powerful dark notes that sat on your palate and provided something to "chew over" after swallowing.    (hide)

  Forum post in the topic Newbie looking for Red Wine... by kylewolf

  
  

• November 2009

  I have not read this entire thread so I may be repeating what someone has already said. The cigar I have been really into lately is the Nub- Connecticut (made by Oliva). It is a light to medium body cigar. Perfect size, tight smoke and ash, and a great versatile flavor! I've had it... Read moreI have not read this entire thread so I may be repeating what someone has already said. The cigar I have been really into lately is the Nub- Connecticut (made by Oliva). It is a light to medium body cigar. Perfect size, tight smoke and ash, and a great versatile flavor! I've had it with many full bodied wines but one sticks out, CigarZin (2006 Zinfandel) by M. Cosentino. I know, it sounds like a gimmick! I am not one to fall for those but it is the real deal. Pairs absolutely fantastic with a cigar, especially the nub! The wine costs about $16 and is worth the money. I’ve had some other wines from M. Cosentino but they were not as good.    (hide)

  Forum post in the topic Wine and Cigars??? by TheChicagoWino

  
  

• November 2009

  my notes: dark red/brown and cloudy, slow legs. sweet cherries, cocoa, leather, and cassis on the nose. Unfortunately not much of those flavors in the mouth. No tannins -- almost like drinking berry juice. Not unpleasant, just boring. finish gone in a blink.

  Forum post in the topic 1988 Penfolds Magill Estate... by iago0618

  
  

• November 2009

  How's it goin', eh? I'm a wannabe wine snob from Toronto, Ontario. I spend a couple-three months a year climbing walls in Yosemite, California, and try my best to get in some time visiting the wineries in Napa Valley. Last winter, I scored a week of timeshare off of mom [gotta... Read moreHow's it goin', eh? I'm a wannabe wine snob from Toronto, Ontario. I spend a couple-three months a year climbing walls in Yosemite, California, and try my best to get in some time visiting the wineries in Napa Valley. Last winter, I scored a week of timeshare off of mom [gotta love it, eh?] and spent a week in South Lake Tahoe skiing at Heavenly. They had a wine bar at the base of the gondola, so you know I ended up there a few times. When it became evident to the wine steward that I knew my stuff, he suggested I try drinking my wine out of an "Eisch breathable glass". Reidel is, of course, the industry leader in stemware, but Eisch is up there, too. I'm like, "Dude. A glass is a glass. Just pour the wine." And he's like, "Seriously. Try this. I'm going to pour the wine into a regular Reidel on one side, and an Eisch glass on the other. Taste the difference." So, three people from novice to advanced wine tasting, three varietals, nine blind tastings. And get this - nine fer nine, the wine tasted better out of the Eisch glass each and every time! Unbelievable! You can't reject the empirical evidence - the taste was absolutely better from the Eisch glass every time. Without doubt. Amazing. Now being the consummate skeptic, and a graduate chemical engineer, of course I had to ask "how". But the Eisch people have kept their formula a secret. The designers first approached Reidel, who rejected them - bad move. So I went back home and googled this stuff. Found a few entries, the first of which usually began with "what a load of crap," but these entries were inevitably followed by, "no, check it out - the glasses really DO work!" Now my theory, as a chemical engineer, was that there is some sort of catalytic reaction going on with the wine in the Eisch glass. A catalyst is something that affects a chemical reaction, but doesn't take part in it. Think about your platinum catalytic converter in your car - what happens is that the atoms separate and "stick" to the platinum, which enhances the combustion reaction. I wondered if this might be what was going on with the Eisch glasses. So I googled "Eisch" and "catalysis" and got a hit on this chemistry prof from a university in New York State by the name of Eisch. Too funny, eh? So I wrote him, turns out he's second cousins with the Eisch guys in Germany. Basically he told me that they wouldn't tell him how it works, but that he reckoned there was some catalytic reaction going on in the glass, that basically caused two things to happen - firstly, the wine was able to breath more quickly, and secondly, it might enhance the settling of the sediments. I'm not sure WHAT is happening, just that it IS happening. I've since done the comparison of the same wine poured into a regular glass, and an Eisch glass, and served it to friends. It's great fun to see their faces light up. We've found the most pronounced difference is in wines that "need a little help". You don't seem to notice so profound a difference with more expensive wines. I'm a cheapskate. I don't believe you have to spend more than ten bucks to get a great bottle of wine, and occasionally I will even spend 15. The "7 Deadly Zins" I am currently drinking is one such wine, in spite of its "appelation Lodi". [Sheesh, can you believe Lodi produces a great zin?] But I forked out the $30+ bucks for the Eisch glass, because it works. Anyone else tried it? If knott, you really have to give it a go. You will be amazed. Cheers, Pete P.S. Here is your Big Wall Tip of the Day - check out Amador County, California barbera! They have the climate and the soil. I had never even heard of the varietal until I tried it. It's up and coming. Mark my words - in five years, you'll be hearing about this stuff.    (hide)

  Forum post in the topic Stemware - Eisch "breathable"... by passthepitonspete

  
  
• 

  November 2009

  Flora Springs Napa Cabernet Sauvignon 2005

  Snoothrank: Starting at $26^.49

  A serious bang for your buck cab from napa. dark cherry and cassis flavors with elegant tannins and a nice vanilla and spice note from the oak. not the kind of wine you cellar for 2 decades but it is drinking great right now and i imagine you will see optimal drinking through 2013ish

  Wine review by quaffable

  
  
• 

  November 2009

  Martinelli Pinot Noir Russian River Valley Bella Vigna 2007

  Snoothrank:

  Nobody has reviewed this wine?? A great pinot from a great producer. big bold earthy, mushroomy notes in the nose with concentrated fruit flavors on the palate. dark cherry, cola, red berry, leather and forest floor. a great wine to crack open and gulp at a wine bar, but this wine... Read moreNobody has reviewed this wine?? A great pinot from a great producer. big bold earthy, mushroomy notes in the nose with concentrated fruit flavors on the palate. dark cherry, cola, red berry, leather and forest floor. a great wine to crack open and gulp at a wine bar, but this wine screams for a rich duck or game hen dish with some sort of wine/balsamic/dark red fruit based reduction.    (hide)

  Wine review by quaffable

  
  
• 

  November 2009

  Alcina Cellars Syrah les Madres Vineyard Los Carneros 2005

  Snoothrank:

  Inky dark purple in color and rich with the blackberry and cassis flavors that you would expect from the varietal, though you also notice a wonderful blueberry and vanilla bouquet. This wine is medium bodied and slightly softer on the palate that many of of its California... Read moreInky dark purple in color and rich with the blackberry and cassis flavors that you would expect from the varietal, though you also notice a wonderful blueberry and vanilla bouquet. This wine is medium bodied and slightly softer on the palate that many of of its California counterparts. It reminds me a bit more of its rhone cousins than other syrahs of this area. The wine maker has been in the business of buying, selling, collecting and making wine for many years and is part of a co-op. He buys fruit from nearly a dozen of the most reputable sources across California. I love drinking his wines alone or pairing with seasonal dishes.    (hide)

  Wine review by quaffable

  
  
• 

  November 2009

  Willakenzie Estate Pinot Gris 2008

  Snoothrank:

  To me, Pinot Grigio is one of the world's most boring wine styles. (In it's defense, I've had it as a great compliment to tomatoes and garlic in a light broth -- just don't buy the Santa Margharita stuff -- it's not worth the price). This wine completely blew away my expectations and... Read moreTo me, Pinot Grigio is one of the world's most boring wine styles. (In it's defense, I've had it as a great compliment to tomatoes and garlic in a light broth -- just don't buy the Santa Margharita stuff -- it's not worth the price). This wine completely blew away my expectations and made me realize that Pinot Gris and Pinot Grigio are very, very disparate. I tried it in a tasting alongside 17 other quality whites, including other Pinot Gris, and Sancerres, Rieslings and Gurwurztaminers. It stood out head and shoulders above the rest. Unlike most Pinot Grigios that are refreshing yet one dimensional, this wine has a nice acidity, dry fruit flavors and complex finish.    (hide)

  Wine review by HollyHosler

  
  

prev 1 2 3 4 5  ...  767 next