Forest floor

• October 2009

  From the article Experiments in the Vegetarian Kitchen with Beaujolais and Butternut Mac & Cheese

  
  

• October 2009

  Moi? I like that guy's explanation. The thing is, minerals by and large ... that. People call it forest floor, humus, etc. That is specific. Mineral? No. We're usually talking about absence of overt fruit, about bright and even harsh acidity, and a subdued aromatic profile.... Read moreMoi? I like that guy's explanation. The thing is, minerals by and large ... that. People call it forest floor, humus, etc. That is specific. Mineral? No. We're usually talking about absence of overt fruit, about bright and even harsh acidity, and a subdued aromatic profile. Do you describe a Barossa shiraz as "mineral"? Perhaps you should. Australia has the oldest soils on the planet. They are almost completely mineral. No volcanic activity for eons. Little organic matter; most has leached out centuries ago. Try a big Barossa shiraz and talk about mineral uptake. Like I said. I'm sure people are tasting something. I'm equally sure it has nothing at all to do with actual minerals.    (hide)

  Forum post in the topic New to wine drinking and need... by GregT

  
  

• October 2009

  Poultry and red wine, but which wine? Pinot Noir to the rescue ... just smells lovely, full of forest floor, tea and earth notes that gently frame the fruit. In the mouth it's bright and linear with a soft, fleshy core of red fruits that gain complexity on the... Read more Poultry and red wine, but which wine? Pinot Noir to the rescue ... just smells lovely, full of forest floor, tea and earth notes that gently frame the fruit. In the mouth it's bright and linear with a soft, fleshy core of red fruits that gain complexity on the finish with notes of incense, stems and tree bark.    (hide)

  From the article Pairing food and wine: Roast Chicken and Pinot Noir

  
  

• September 2009

  Felton Road reaches new heights with their latest releases ... cherry fruit. Herbal and forest floor notes emerge with some air as well as hints of juniper and an earthy vein that leads to the crisp finish. Rather round in the mouth and decidedly fruity but... Read more Felton Road reaches new heights with their latest releases ... cherry fruit. Herbal and forest floor notes emerge with some air as well as hints of juniper and an earthy vein that leads to the crisp finish. Rather round in the mouth and decidedly fruity but transparent. 92pts Felton Road Pinot Noir Block 3 2008 This smells rich and dense and sacrifices some of the transparency of the other Felton Road Pinots for that extra bit of richness. There are hints of cola and juniper on the nose with a touch of licorice accenting the plummy, dark berry fruits. The texture is soft and voluptuous with a nice spicy accent on the backend leading to rich finish with good sweet/sour tension and an earthy finale. 91pts Each of these wines was bottled under screwcap in an effort to help preserve the freshness of the wines. Don't allow that to sway your view of these wines. They are world class wines and few producers are able to offer a range of wines that perform at this high level. I was impressed by the wines freshness, depth and balance and hope you will be as well. To read more about Felton Road click here.    (hide)

  From the article The view from Felton Road

  
  

• September 2009

  Are there in fact any from Bordeaux any more? I can't think of any. From ... 30% merlot) - again tobacco, forest floor/humus, very earthy, dark fruits 2005 Domaine Clos Siguier - cuvee - a big monster of a wine, plums and dark cherries but with an underlying acidity reminiscent... Read moreAre there in fact any from Bordeaux any more? I can't think of any. From ... 30% merlot) - again tobacco, forest floor/humus, very earthy, dark fruits 2005 Domaine Clos Siguier - cuvee - a big monster of a wine, plums and dark cherries but with an underlying acidity reminiscent of pomegranates or something similar. Quite good. 2005 Chateau les Hauts d'Aglan - smoky, tarry, tasty, balanced. Might be my favorite of the tasting. 2006 Chateau la Reyne - kind of a funky, leathery nose, on the palate notes of tar and dark fruit and a little of the same leathery quality. One of the best of the day. 2005 Chateau Eugenie (10% tannat) - complex, deep, very ripe fruit but not sweet, something seems to be hidden in the wine, maybe it needs decanting or time, but it's very promising. 2005 Chateau Rouffiac - oaky as hell, smells like butterscotch and toffee and pretty discernable oak on the palate but great fruit to support it. Very different from some of the Spanish wines with this nose, not as soft and it has bigger but rounder tannins. This would be something to hold on to for a couple of years. Nice. 2005 Chateau le Chambert - lots of vanilla, really ripe fruit, but also tannic as hell and very drying on the finish. Another that should be good in a few years    (hide)

  Forum post in the topic Cahors & Bordeaux Malbec... by GregT

  
  

• September 2009

  The Vegetarian Dilemma A recent challenge presented to me was to cook a ... of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of... Read moreThe Vegetarian Dilemma A recent challenge presented to me was to cook a ... of raspberry jam, roses, forest floor, mulling spices, and new leather. This is one of those Nebbiolos that you can smell, never taste, and still feel satisfied. On the palate, the flavors consist of blackberries and licorice with raisin, earth, leather, cinnamon, and a bit of charred wood on the finish, which is long with a tannic kiss. The combination with the cheese plate keeps the austere finish in check as the creamy texture of the Robiola coats the mouth or the salty sweet flavors of the Parmigiano-Reggiano makes it water. . Dessert: Torta di nocciole with Zabaglione al caffé nero. When left to my own devises I tend to stray from traditional dessert course, but in this case it was requested. So what better way to show off Piedmont than with a dessert made primarily from Hazelnuts. The flavor profile of this succulent dessert is a mix of hazelnut, citrus, and dark chocolate in a moist, not too sweet, cake. Paired with an Espresso Zabaglione and spiked with Marsala wine, this is not a dessert for the uninitiated. The two parts (amazing on their own) paired perfectly together to create a vibrant, powerful combination. After a successful evening, it was time to sit back and enjoy a few glasses of wine myself. It was fulfilling to have created a fine dining vegetarian meal that managed to retain the rich complexities and satisfying flavors of Northern Italy. And so there I sat with a glass of the 2003 Il Favot, happy to do nothing more than enjoy its enticing aromas for minutes on end.   Risotto ai tre pomodori (Three Tomato Risotto) Serves four as a main course. 2 c strained tomatoes (Go for Imported San Marzano) 8 – 10 Sundried tomatoes (not marinated) diced 12 baby plum tomatoes ¼ c Olive oil 4 c vegetable broth 8 tbls (unsalted) butter cut into 6 pieces 1 sweet onion (fine dice) 2 c vialone nano (risotto rice) 2/3 c Red Wine (use the same wine you plan to pair with the meal) ½ c grated Parmigiano-Reggiano ½ c chiffonade of basil (cut at the very last moment) Salt and pepper to taste 1. Preheat oven to 400 degrees. Line a sheet pan with parchment paper. In a bowl add the baby plum tomatoes, a healthy pinch of salt and cracked pepper. Pour ¼ cup of olive oil over the tomatoes and stir lightly to coat. Place tomatoes on the sheet pan making sure to leave space between them. 2. Pour the Strained tomatoes and 4 cups of vegetable stock into a pot and stir till they come together. Place over low heat. 3. Heat a sauté pan over medium heat. Add half the butter to this pan and allow it to melt and coat the bottom. Add the onion and sundried tomatoes. Season lightly with salt and stir to coat with the butter. Cook until onions turn translucent. 4. Place the Plum tomatoes into the oven and set a timer for 20 minuets. 5. Bring your attention back to the sauté pan. Add the rice to the pan and stir. Allow the rice to toast slightly but do not allow it to take on any color. 6. Add the wine and stir. Allow the wine to cook down and reduce. 7. Add a ladle full of warm stock and stir. (From this point an average risotto will take about 19 minutes.) 8. Continue to stir and add ladle after ladle of the stock each time the rice begins to dry out. I look for the point that trails begin to form when stirred to add more stock. 9. After about 10 minutes, season lightly with salt. You’re a little over half done. 10. When the timer goes off for the Plum tomatoes, pull them from the oven. This is also a good time to taste your risotto. The rice should be almost done, probably a bit too firm. Continue to add stock slowly and stir. 11. Once the rice has reach al dente, slight crunch to the rice, turn off the heat. Add half of the Parmigiano-Reggiano, and half of the remaining butter and a small amount of left over stock. Stir to bring the rice together. 12. Add half of the basil. Taste and season with salt and pepper. You can add the remaining butter if necessary to obtain the desired texture. 13. When you’re happy with the flavor, plate by splitting it up between four bowls. Place three of the baby plum tomatoes on top of each bowl of rice. Sprinkle with the remaining basil and then the remaining Parmigiano-Reggiano and serve    (hide)

  From the article The Vegetarian Dilemma

  
  
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  September 2009

  Sea Smoke Pinot Noir Southing 2005

  Snoothrank: Starting at $150^.00

  Nearly opaque, deep purple in color. Still young and a bit closed. Needs a ... years to evolve. Earthy, forest floor nose with hints of mint and oregano. Darker fruit flavors that finishes with spicy white pepper. Hang on to your bottles for a while longer, this will get better

  Wine review by wreckingball

  
  
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  September 2009

  Alexander Valley Temptation Zin 2006

  Snoothrank:

  Intensely aromatic and popping with black pepper tinged slightly leathery and ... even a touch of mushroom and forest floor earthiness lurking in the background on the nose. Soft and mouth filling though not terribly weighty with a really gentle, supple character making this very... Read moreIntensely aromatic and popping with black pepper tinged slightly leathery and ... even a touch of mushroom and forest floor earthiness lurking in the background on the nose. Soft and mouth filling though not terribly weighty with a really gentle, supple character making this very easy drinking. There’s plenty of sweet wild cherry fruit here and a touch of sautéed herbs adding a touch of complexity. 89pt    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  September 2009

  Poderi Aldo Conterno Langhe Nebbiolo Il Favot 2003

  Snoothrank:

  A dark red color in the glass with aromas wafting up into the room after ... Raspberry jam, roses, forest floor, mulling spices and new leather rise from the glass. This is one of those Nebbiolo's that you can smell, never taste, and still feel satisfied. On the palate, blackberries... Read moreA dark red color in the glass with aromas wafting up into the room after ... Raspberry jam, roses, forest floor, mulling spices and new leather rise from the glass. This is one of those Nebbiolo's that you can smell, never taste, and still feel satisfied. On the palate, blackberries and licorice with raisin, earth, leather, cinnamon and a bit of charred wood on the finish which is long with a tannic kiss    (hide)

  Wine review by Eric Guido

  
  
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  August 2009

  Larkmead Vineyards Firebelle 2006

  Snoothrank:

  My first mistake was thinking of this as a Californian Merlot blend because ... intense with red licorice, forest floor and cedar box. It had a gorgeous structure that will carry it for years to come. Filled to the brim with intense cherry fruit and spice. I wish I had more time... Read moreMy first mistake was thinking of this as a Californian Merlot blend because ... intense with red licorice, forest floor and cedar box. It had a gorgeous structure that will carry it for years to come. Filled to the brim with intense cherry fruit and spice. I wish I had more time with this wine but Napa’s appointment only system caused me to feel rushed. In the end, this is something I want in my cellar    (hide)

  Wine review by Eric Guido

  
  

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