Copper

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  October 2009

  Roger Groult 8 Anys

  Snoothrank: Starting at $61^.19

  Elegant, persistent, with a refreshing intensity. Bright colour combined with copper and amber nuances. Its very persistent aroma recommends it for drinking as a "Trou Normand" (during a meal), and for accompanying local cheeses. Good base for cocktails.

  Wine review by Drut

  
  
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  October 2009

  Roger Groult Pays d'Auge

  Snoothrank:

  Fresh, powerful, fine, and round in mouth. Bright colour with copper nuances. This young Calvados, with its slightly woody flavor and pronounced apple aroma, would be an ideal match for cook dishes, long drinks and cocktails.

  Wine review by Drut

  
  
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  October 2009

  Roger Groult 15 Anys

  Snoothrank:

  Generous golden colour with copper nuances. Elegant and flavoursome with great intensity. You will appreciate this Calvados for its lasting smooth flavour and very volatile bouquet. Balanced with a good persistence, it's a nice compromise between the fresh fruity aromas and the... Read moreGenerous golden colour with copper nuances. Elegant and flavoursome with great intensity. You will appreciate this Calvados for its lasting smooth flavour and very volatile bouquet. Balanced with a good persistence, it's a nice compromise between the fresh fruity aromas and the concentration of old spirit.    (hide)

  Wine review by Drut

  
  
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  October 2009

  Roger Groult 8 Anni

  Snoothrank:

  Elegant, persistent, with a refreshing intensity. Bright colour combined with copper and amber nuances. Its very persistent aroma recommends it for drinking as a "Trou Normand" (during a meal), and for accompanying local cheeses. Good base for cocktails.

  Wine review by Drut

  
  

• September 2009

  Frittata Gran Paradiso and a Luxurious Rosé A study of complementary ... results range from barely copper colored to vividly ruby toned, light bodied wines with crisp fruit flavors that often recall watermelon and red berried fruit. Search for great Rosés on Snooth... Read more Frittata Gran Paradiso and a Luxurious Rosé A study of complementary ... results range from barely copper colored to vividly ruby toned, light bodied wines with crisp fruit flavors that often recall watermelon and red berried fruit. Search for great Rosés on Snooth Being of Italian origin I tend to prefer the Italian version of many French dishes, Pizza instead of Pissadaliere, Pesto in place of Pistou, and a an easy Frittata in place of a Quiche. Being practical I also see the value in keeping some of the elements of a recipe that has proven to work. In this case bacon and cheese, the stuff that makes that Quiche Lorraine so Lorraine They are  a natural match for a quick and easy preparation. I usually have some Italian Fontina lying around but you should feel comfortable with any cheese you prefer. Following the technique of the recipe is more important than using the exact ingredients, so be creative and create the Frittata that will make you happy. This version makes me happy and in a nod, almost, to France I’ve named this frittata: Gran Paradiso. Frittata Gran Paradiso Ingredients 1 Tbsp butter ¼ tsp finely ground black pepper pinch of salt 6 eggs, beaten 1/3 cup crumbled or cut bacon, (fry off the bacon to your liking before measuring it)   1 cup Italian Fontina cheese, shredded ½ cup thinly sliced green onions Technique Preheat the oven to 375 degrees. In a medium mixing bowl, beat the eggs, black pepper and salt together. Heat a 12-inch sauté pan, over medium heat. When it’s hot add the butter and allow it to melt. When the butter has begun to simmer add the bacon and toss to coat, then add the egg mixture. With a wooden spoon stir the cheese and green onions into the egg mixture. Continue stirring until the bottom of the mixture begins to set. Remove the sauté pan from the stove and place it in the top third of the preheated oven. Bake for approximately 10 minute or until the eggs are firm. Allow the frittata to cool somewhat before plating so that it firms up slightly. Pairing a soft and luxurious wine with a soft and luxurious dish 2007 Shoestring Rose of Syrah Santa Ynez Valley 13.3% Priced from $22.00 Really coppery colored. Light aromatics are faintly smoky and meaty with some nuanced floral hints supporting notes of raspberry and cherry with a suggestion of tropical, orange toned fruits. The nice, mouth filling, yet soft texture is very attractive and supports gentle notes of herbal tinged baked orange and cranberry. Frittata Gran Paradiso A rich yet delicate Frittata inspired by Quiche Lorraine This frittata has the soul of a Quiche Lorraine yet forgoes the crust and turns out to be an easy compliment to Sunday brunch or a great addition to a buffet meal. I prefer to serve the frittata still warm from the oven. The aromas of bacon and aromatic Fontina val d’Aostana can be absolutely intoxicating and are worth the minimal effort required for this dish.    (hide)

  From the article Frittata Gran Paradiso and a Rose

  
  
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  September 2009

  Copper Moon Cab Sauv

  Snoothrank:

  No written review

  Wine review by Miaerowyn

  
  
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  September 2009

  Copper Moon Cabernet Sauvignon NV

  Snoothrank:

  It was a wonderful wine especially for the money

  Wine review by jcvan

  
  

• August 2009

  Since wine is not made from animal products, it's generally vegan unless a ... they came up with a blend of copper and sulfur called the "Bordeaux mix" which is dusted on the grapevines. It's a turquoise colored powder and it's also use for roses and other flowers and crops that can... Read moreSince wine is not made from animal products, it's generally vegan unless a ... they came up with a blend of copper and sulfur called the "Bordeaux mix" which is dusted on the grapevines. It's a turquoise colored powder and it's also use for roses and other flowers and crops that can be attacked by some fungal strains. It actually doesn't work very well and better products have been created. But the newer products aren't considered "natural". So if you don't mind eating copper sulfate, the wines made with that are generally OK to be labeled organic. Regardless of the law, there is some debate about that in the "organic" community, so you need to make your own decision. So what to do. Bordeaux is cloudy, damp, and miserable. That's why everyone gets excited every five or six years when they have lots of sun. Those vintages are called "the vintage of the century" and usually result in ratcheting the prices up where they'll stay until five, six, or seven years later when you get the next "vintage of the century" and they go up again. But if you look at the south of France, Greece, Italy, most of Spain, much of California, Australia, Argentina, what do you see? Mostly desert. Because they're so dry, those places don't have as much pressure from disease and consequently, whether they label their wines as such or not, many of them would easily pass any definition of "organic". If you're a farmer, you'd rather grow your grapes like that because spraying is just one more chore that you don't have to do. However, you also want to hedge your bets and if you happen to get a freak year with clouds and rain, you may need to spray or you go bankrupt, so many growers don't apply for any certification, in spite of the fact that they've practiced "organic" farming for years. In addition, due to some EU rules, some of them can't apply anyway. So you can look for bottles that are labeled as organic. Lacking labels, you can also look for wines that are produced in hot, sunny dry areas, and if you're nervous, if you know that a vintage was particularly and unusually wet, don't buy from that vintage. Regarding the "leaven" mentioned above, that is of course what we call yeast. It is in fact all around. You can leave some grape juice out and it may start fermenting spontaneously. That's in fact how they made wine until they learned what was really happening. I make bread like that sometimes. Or you can use a strain of yeast that you've saved or purchased. Some people call those "artificial" or "Industrial" yeasts, but again, those are terms that assign value, not fact. They may simply be yeast strains that were captured in your vineyard and nurtured, just as you'd nurture a sourdough starter if it has a flavor or other characteristic you like. Maybe it came from your neighbor's vines, or his uncle's on the other side of the river or mountain range. Maybe someone took two yeasts and let them mix and produced a cake of yeast that seemed to work better than either separately. It's kind of like crossing vines to get a grape you like, no? So I'm not sure any of those are no longer natural. It's interesting that people don't object to planting specific clones of a grape but they have an issue with using a specific strain of yeast. Like many things with wine evaluation, it's rather arbitrary. Moreover, even if your grapes start fermenting "spontaneously", unless you plate the yeast and examine it, you never know whether it's because of a yeast that blew in from the big co-op down the road or from something your neighbor was experimenting with that he picked up from a laboratory. And then there are the biodynamic producers. They try to be as "organic" as possible and have concocted a brainless rationale to give their behavior a "spiritual" or "cosmic" gloss. As mentioned above, sulfur is usually added to wine to help it keep - it's an anti-oxidant and without it, you run the risk of spoiling the wine. But some people still bottle "sans soufre" or without sulfur. That's usually considered OK by organic people because it's an element you find naturally in the ground, although clearly there is nothing whatsoever "organic" about sulfur. Too much sulfur can affect the taste of the wine but very little is usually added. As far as I know, there is no scientific evidence anywhere that demonstrates a correlation between sulfur or sulfites and headaches, notwithstanding the fact that many people make the claim. So that's that. As far as NYC, you can try Chambers Street, Astor, and Frankly WInes in Manhattan, Sip in Brooklyn, Court Square Wines in Queens. All of them look for organic producers    (hide)

  Forum post in the topic Good Organic and Vegan wines?... by GregT

  
  
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  August 2009

  Sauvignon Republic Cellars Sauvignon Blanc Russian River Valley 2008

  Snoothrank:

  Aromas of wet dog, complimented by an attack of cider, copper, bitterness, and despair, with hints of broken promises and shattered dreams on the release.

  Wine review by ccarpita

  
  

• August 2009

  Yep. Farty. Gotta love a wine with that kind of fragrance. I'd love to see ... Also, if you have a clean copper penny or some other piece of copper, stick that in the glass for a minute. Some of the sulfur compounds can be eliminated that way.

  Forum post in the topic Is mushroom or fungi correct? by GregT

  
  

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