Middle eastern food

• March 2010

  I have eaten at La Mediterranee a lot since my sister is in Piedmont and likes that place.. it's more middle eastern to me tho.. I agree, do not consider it to be Greek. Demitri's is where I party with my bffs sometimes in Livermore (not a lot of nite life there!).. ok food-it's... Read moreI have eaten at La Mediterranee a lot since my sister is in Piedmont and likes that place.. it's more middle eastern to me tho.. I agree, do not consider it to be Greek. Demitri's is where I party with my bffs sometimes in Livermore (not a lot of nite life there!).. ok food-it's a casual place, but still looking for much more, when I want real greek.  I can say at least that their food isn't dripping in oil.  As someone who watches her figure, I like places where I can get lean meat that is grilled without rolling it in fat (butter, olive oil) afterward... And Demitri's does not do that. Epsilon in Monterey used to be rated highly, but has dropped in ratings a bit.  Haven't been since mid 90's, and it was GOOD back then.  Will have to try the place in Los Gatos since I travel over to Santa Cruz a bit... Thanks for all your suggestions, dmcker!    (hide)

  Forum post in the topic Bottle shock wasn't the... by napagirl68

  
  

• January 2010

  Top Picks from 2009 Now that a new year is upon us, it’s time to reflect a bit on the wines tasted, and enjoyed, throughout 2009. Everyone publishes their list of top wines, heck just last Friday we published a couple of lists, but about what interested you,... Read more Top Picks from 2009 Now that a new year is upon us, it’s time to reflect a bit on the wines tasted, and enjoyed, throughout 2009. Everyone publishes their list of top wines, heck just last Friday we published a couple of lists, but about what interested you, the Snooth user. Today I want to take a look back at what interested me. I’ve put together some lists, grouped by grape variety, of wines that were not only great, but that are also available on your retailer’s shelves. These are the wines I want to buy again, or that get filed in the deepest recesses of my brain to be referenced when I’m faced with a particularly puzzling restaurant wine list. I’m not saying these are anything but some of my favorites. I think it’s a pretty good list, full of some surprising selections in many cases, but always open to discussion. Not with me, I chose them after all! So without further ado my many Wines of the Year, in no particular order. One of the Year's Best Buys This will not come as a surprise to anyone who knows me. I am a certifiable Nebbiolo freak. I love the grape and the wines, but the prices have gotten a bit out of hand lately. I always suggest that people turn to the best Nebbiolo d'Alba for the greatest values, but when a meticulous, artisanal producer starts offering Barolo from the village of Serralunga at a rock bottom price, well lets just say it's a great way to get my attention, and my wallet open. 2004 Guido Porro Barolo Vigna Santa Caterina Priced from $31.99 This was wonderfully fresh on the nose with heather floral tones and whisps of wild strawberry emerging with some air yet with time the floral elements took control of the aromatics and added a base of cigarette smoke, oily coffee beans and spearmint that was compelling... See page 2 for all of my favorite Nebbiolo wines Pinot Noir Tops My List In trimming each of my lists to fit this email the one I had the greatest difficulty with was the Pinot Noir list. There is simply a ton of great Pinot coming from around the world. I think my favorite Pinot of the year has to be the utterly surprising 2007 Johan Estate from Oregon. Sadly it seems that this particular wine is now sold out, so I did not include it on my list. If you happen to find a bottle, grab it! It's a real treat! 2008 Felton Road Central Otago Pinot Noir Priced from $32.99 Lightly smoky and earthy on the nose with watermelon and spicy cherry fruit that has a light candied cranberry tone. Fairly lightly bodied though juicy and transparent in the mouth with spicy mineral tones giving the wine an almost salty tinge that adds to the subtle... See page 3 for my favorite Pinots Cabernet Sauvignon Rounds out the Top Three Cabernet Sauvignon is still king of the red wine world. So many of the wines really are great, but the prices of the best, from California to Bordeaux, have become difficult to deal with. One great find this year that did not make my list is the 2005 Sausal Alexander Valley Cabernet Sauvignon. If I could have found it at retail it would have gotten top billing, a truly delicious California Cabernet that recalls the great wines of the past, at a very affordable price. Until it shows up on the retail shelves I guess we'll have to make due. 2006 Trinitas Oakville Cabernet Sauvignon Priced from $38.59 Intense yet fine with plenty of oak but strong black currant, tomato leaf , licorice, vanilla and mint tones. Lovely mouthfeel, rigid with a touch of woody sweetness and wonderfully pure fruit. The tannins are modest and a touch stiff but in proportion and well balanced... See page 4 for all of my favorite Cabernet based wines My Top wines of the Year Nebbiolo - Page 2 Pinot Noir - Page 3 Cabernet- Page 4 Zinfandel - Page 5 Sangiovese - Page 6 Syrah and Rhone Blends - Page 7 White Wines - Page 8 The Best of the Rest - Page 9 [PAGEBREAK] Guido Porro Barolo "Vigna Santa Caterina" 2004 This was wonderfully fresh on the nose with heather floral tones and whisps of wild strawberry emerging with some air yet with time the floral elements took control of the aromatics and added a base of cigarette smoke, oily coffee beans and spearmint that was compelling. Polished and broad in the mouth with wonderfully fresh strawberry fruit and elegant notes of anise and herbs, this remains lithe and refreshing in the mouth. Air adds to the power here, introducing a touch of pruniness and the fruit turns darker but retains a seamlessness and purity that is very attractive. A wonderful bottle of Barolo 93pts. Bruno Giacosa Barbaresco Santo Stefano 2004 This offers astounding purity on the nose with a high toned appeal that melds jammy wild blackberry fruit with spicy soil tones and a touch of sweet wood. Structured and tough in the mouth with a seamless feel though packed with tannins. The tannins are so ripe and the wine so full of fruit that this is rich and flannelly in the mouth before the wine begins to close in the glass. Fine balance and deep balsamic tones accentuate the fruit and leads to a long, savory sweet finish. 96pts Oddero Barolo Bussia Soprano Vigna Mondoca 2004 The smoky nose opens slowly revealing a bit of Ivy, some gravel dust, fresh green herbs then darker notes of old wood, dried flowers and subtle dried fruit tones. 3+ Round with a big, powerful entry very ripe tannins and excellent supporting acidity 3 Great intensity of flavor in the mouth weight any excess weight, melon rind and spicy almost gooseberry fruits that develops a more red fruited aspect with time yet retains the spicy, almost exotic edge 3 Very focused finish with great intensity of mineral tones and huge reserves of fruit on the long, lingering finale-3. 95pts Burlotto Barolo Cannubi 2004 100% Lampia clone from vines averaging 20 years old. 15 days maceration in tini, temperature controlled if needed, Aged 10 months in small, 3-5 HL, French oak barrels where Malolactic fermentation takes place. Aged an additional 20 months in botte. Slightly liquory fruit at first with a touch of fresh sawdust on the nose then turning very sweetly fruited and expressive with handfuls of freshly picked aromatic herbs, sandy soil tones, bright spicy red fruits, ever so jammy currants, sharp notes of dry, white soil, beautifully perfumed. A powerful yet elegant expression in the mouth with great structural balance that support a rich core of red fruits with a subtle medicinal edge. Very aromatic in the mouth with almost spearminty sweet herbs, dark spice notes and an edge of fennel. This offers up an impressive core of sweet-tart wild cherry fruit that shines brightly on the finish accentuated by subtle fennel seed and bitter cherry pit tones. Classic Barolo in need of 5-7 years in the cellar 93pts. Castello di Neive Barbaresco Santo Stefano 2004 Smoky on the nose with a deep earthen spice and limestone notes. The fruit is still tight on the nose but in the mouth this unfurls seamlessly with fine elegance and low key fruit that is tight and unyielding but builds on the backend with a wonderfully richly fruited finish. thus deserves a few more years in bottle or several hours in a decanter but is super stuff! 92pts [PAGEBREAK]Pinot Noir Johan Vineyards Pinot Noir Estate 2007 At first the nose seems dominate by oak influence with vanilla and spice tones but with time the earthy fruit begins to rise from the glass. Earthy and stemmy with lots of cola and root beer, this lacks some focus. Very fresh feeling with a natural quality to the fruit supported by big structural elements, the palate impression of this wine is certainly different than what the nose promises. Wild berry tones on the palate are a touch gamy and sauvage with earth and spices tones playing supporting roles. This pushes through with a bright and assertively refreshing finish. Give it another year though it’s excellent today. 90pt Felton Road Pinot Noir Central Otago 2008 Lightly smoky and earthy on the nose with watermelon and spicy cherry fruit that has a light candied cranberry tone. Fairly lightly bodied though juicy and transparent in the mouth with spicy mineral tones giving the wine an almost salty tinge that adds to the subtle stemmy and floral complexity of the wine. 92pts Domaine des Lambrays Morey St. Denis 2005 Very floral and sweet on the nose with cherry, mint and a light medicinal character that continues to gain sweetness in the glass and has great complexity revealing deep soil spice tones and a lovely violet pastille top note. In the mouth this is soft and rich and packed with sweet fruit that has a melony freshness to it. Deep, dark mineral tone weave through the fruit and offer compelling length on the finish. Very fine and drinking well though this has the potential to move up a notch with half a decades cellaring 94pts. Holdredge Russian River Valley Pinot Noir 2007 Sweet and a touch overtly woody at first with a bit of Grenache like garrigue, dirt, red flowers, a touch of toast and hot iron over a reticent core of very fresh cherry. With air really gains Pinot typicity with a dusty minerality and subtle redwood and sappy accents to the red fruit. Soft and almost viscous tasting, but feeling fine and elegant, though the wine does seem to ooze across the palate a bit. Very fine tannin and a fair bit of them. Very autumnal top notes, dried herbs, leaves, tea, touch of caramel apple, dark spicy black cherry with a touch of ludens cough drop to it. Good transparency with real lush ripeness to the flavors. Turns sappy and twiggy on the finish, which has an assertive mineral cut. Very perfumed on the very long finish but without a lot of intensity. Classic Pinot. 93pts Domaine des Lambrays Morey St. Denis 2005 Very floral and sweet on the nose with cherry, mint and a light medicinal character that continues to gain sweetness in the glass and has great complexity revealing deep soil spice tones and a lovely violet pastille top note. In the mouth this is soft and rich and packed with sweet fruit that has a melony freshness to it. Deep, dark mineral tone weave through the fruit and offer compelling length on the finish. Very fine and drinking well though this has the potential to move up a notch with half a decades cellaring 94pts. Antica Terra Pinot Noir Oregon 2006 Awesome aromatics with a beefy, black pepper tinged core that is accented by slight cola notes and lovely sweet/savory Burgundian fruit. On entry this seems a bit muddled with it's earthy presentation but quickly sorts itself out as the mid-palate brings together that earthiness with a bit of roast meat juiciness allowing the wild blackberry fruit to pop in all it's organic, herbal tinged glory. Finishes with good length and deep, dark fruit tones set off by a pumpkin pie spice note. Unusual and delicious. 93pts Melville Estate Pinot Noir 2008 Fantastic on the nose with animal fur, spicy, green herbs and stems, and incredible lift and height. This is a particular expression of Pinot that certain has its followers and dramatic appeal. There’s plenty of fruit lurking under the engagingly high-toned aromatics in the black raspberry and slightly boysenberry toned register. This is smooth and rich with rich strawberry and raspberry toned fruit that has a dusting of cocoa with a real deep core of wonderfully ripe fruit that has a lively, vegetal, rhubarb edge to it. . The finish is still a bit rough with tannin and acid poking out but the fruit is pure, fresh and nicely complex. 93pts Foley Estates Vineyard and Winery Pinot Noir Rancho Santa Rosa 2007 Very floral at first with a light, whispery character that gains a soft, lightly vanilla and tamarind-scented edge to the soft strawberry fruit. There are backing notes of mocha, oaken spice that gain intensity but don’t cover the fruit. Silken on the palate with stealthy tannins and wonderfully supportive acids that keep the slight herb and cocoa toned cherry and strawberry fruit fresh and lively across the palate. Really very fruity on the backend yet with a refreshing slight green edge that yields to some more oak spice and some obvious, yet integrated wood tannins. This should benefit from another year or two in bottle but is already delicious and very well balanced with impressive length to the finish. 92pts [PAGEBREAK]Cabernet Sauvignon Based Wines Sausal Cabernet Sauvignon 2005 A wonderfully fruit driven nose with deep, smoky, dried chili notes, leafy ripe black currant fruit, hints of black olive, leather, dill, and crushed flowers and just the faintest traces of oaken spice. A bit light on the palate with fresh red fruits topped with green herbs and sweet bell pepper tones. This lacks some of the complexity found on the nose but offers up a refreshingly pure mouthful of slightly minty, slightly herbaceous, coffee tinged, unabashedly Cabernet fruit and finishes with the fuzzy mouthgrab of fruit tannin. 91pts Trinitas Cabernet Sauvignon 2006 Intense yet fine with plenty of oak but strong black currant, tomato leaf , licorice, vanilla and mint tones. Lovely mouthfeel, rigid with a touch of woody sweetness and wonderfully pure fruit. The tannins are modest and a touch stiff but in proportion and well balanced allowing the pure fruit tones to take center stage. This is not a powerhouse but a well balanced, well focused bottle of cab that recalls some of the classic wines of the 80’s and shows very little sign of the formidable 14.9% alcohol. 93pts. Château Cos-d'Estournel St.-Estèphe 2001 A bit of woody sweetness greets the nose with woodspice notes well integrated into the core of fresh black currants, dried chilies, and a hint of crushed flowers. The aromas here are amazingly well defined. Explosive freshness greets the palate with those silky tannins giving this good breadth but the height in the mouth is profound. It still has a hint of buttered herbs but the core of bitter cherry and black currant fruit powers thought e mid-palate leaving the backend saturated in slightly minty crème de cassis tones with hints of juniper and spice on the long finish. The integration here already is quite remarkable and the tension the wine retains is profound. A great bottle of Bordeaux in the making. 96pts Malk Family Vineyards Cabernet Sauvignon Stags Leap District 2006 Black olive, black currant, intensely aromatic, milk chocolate, roast beef, lots of paprika and coriander spices. Like velvet on entry, good acidy very well concealed tannins, tons of plush, vanilla and cinnamon scented fruit. This is super refined, very fresh and a fruit bomb without the fat and weight of most fruit bombs. This is very easy to drink with a broadly appealing style and a structure that is soft enough to allow this to be enjoyed on it’s own but substantial enough to benefit from food. Really nice length on the fruity, spicy finish. 94pts Monsanto Nemo Cabernet Sauvignon 2003 100% Cabernet Sauvignon aged in 100% new barrique Adult candy, that’s what this smells like. It’s got a nice hint of underbrush followed by ripe black currant fruits edged in pencil lead and herbs in a cool, precise register. On the palate this is rich but not unctuous with a seamless fell that carries the dense fruit effortlessly across the palate. The ripe fruit tones are framed with slightly spicy notes of cinnamon and cigar box on the back end. This has exceptional balance, nothing sticks out, there is no excess fat or weight and no sign of the heat of the vintage. It’s still youthful so there is a touch of tannin to resolve and the finish ends with a bit more oak spice than I would like but that should all work itself out in after a year or three in the cellar. While I am not usually a fan of Tuscan Cabernet this ranks among the best of its type. 94pts Boyd Cantenac 2005 This is just classic Bordeaux. Big and deep on the nose with classic cassis, deep earthy tones and well integrated spice tones from the wood ageing all in harmony. In the mouth there are tons of fuzzy fruit tannins and good acidity supporting a mass of plush ripe fruit. This may lack a touch of Margaux typicity, though that may come with time, but the cassis and wild black raspberry fruit is complemented by lovely notes of earth and mineral with an animale note on the back end that keeps this just a touch sauvage. A bit of refreshing acidity pokes out on the finish which is long and very pure with a touch of wood spice return on the finale. Compelling bordeaux and at great value in this vintage. Bordeaux as it used to be! This should live a long and storied life. 2013-2030 95pts [PAGEBREAK]Zinfandel Ravenswood Old Hill Zinfandel 2004 Lovely on the nose with it's array of earthy tones and purple berry fruits. Classic Old Hill in a great vintage. This has all the depth of fruit one could ask for. It's got superb, abundant yet ripe, sweet tannins backing everything up. Just about as good as Zinfandel gets. The depth here is married to phenomenal freshness and focus. 95pts Howell Mountain Vineyards Zinfandel Beatty Ranch 2005 Intensely dark fruited aromatics greet the nose with a very powerful backdrop of earth, mineral, brambly, and oak tones. Really evolves in the glass revealing notes of dried herb, dried flowers and rocky, shale notes to the pomegranate and grenadine fruit. Shows surprising restraint in the mouth with excellent focus and precision. The acid is bright and the tannins are fine-grained allowing the deep core of dark yet fresh plummy fruit to come to the fore. There is a lurking touch of peach nectar and vanilla but the fruit is accented by expressive spice and soil tones. A well behaved monster of a Zin with the structure and balance to reward cellaring Finishes with good length if a touch clumsy due to the youthful tannins. A bit of buttery wood lingers on the finale. 92pts Neyers Zinfandel High Valley Vineyards 2006 Fine fruit here with plum tones wrapping up some vanillin and fine French oak, smell expensive and refined. There are nice notes of fudgy chocolate and deep, dark blue and black fruits on the nose with a bit of earth, spice and pencil shavings on the edges. Wow this enters with admirable precision for such a big wine. Very well put together and layered with a cool, composed personality and seductive feel. Nice small, tight berry fruit with notes of spice, and herb breaking up the matteness and a touch of caramelly wood spice but there’s plenty of fruit to stand up to it. This is deep and precise with a sophisticated feel. Claret style Zin at it’s finest. Really nice finish is sneaky with subtle, almost grapy fruit and lovely integration. 93pts Kunde Estate Winery & Vineyards Reserve Century Vines Zinfandel 2005 Very earthy on the nose with great briar tones, woodsy and even a touch feral with a whiff of mushroom adding complexity to the melon rind and pomegranate fruits. There is a lovely campfire note complete with toasted marshmallow. This is so rich in the mouth yet retains elegance due to the fine acidity and superb, ripe and polished tannins. This has the subtle power of old vines and while the red cherry fruit with it’s hint of watermelon may not have the spice or power of many other Zins the depth and jewel-like quality to the fruit is absolutely compelling. The finish offers up a bit spicier and allows the density of the tannins to build but this is just a fabulous bottle of Zinfandel. 94pts Carol Shelton Zinfandel Rocky Reserve Rockpile Vineyard 2005 Big and fruit bomb nose with intense orange peel and stewy raspberry fruit that is quite complex with tones of vanilla and game accenting the fruit. Gains in the glass adding toasted hazelnut, bitter cocoa and earth, clove tinged baked plum fruits. Surprisingly lean on entry with an intense attack of very spicy fruits and fine herbal top notes. The mid-palate reveals a core of sweet, earthy fruit rich with strawberry and raspberry tones. In a lighter style with lots of polished tannins and while it is a bit lean it really speaks with excellent soil tones. Lacks the chewy weight of many Zins but makes up for it with a fine, elegant feel and remarkably transparent red fruits. 94pts [PAGEBREAK]Sangiovese Tenuta Sette Ponti Crognolo 2007 Reticent on the nose but obviously deep and layered with slow to emerge jammy, spicy fruit with a nuance of oaky cocoa and a touch of a tarry, very extracted tone. In the mouth this is rich and powerful with ripe, precise fruit that shows fine balance and good mineral cut. With air this gains a lovely black cherry tone with some youthfully chalky tannins that don’t detract from the wine and add length to the finish. 92pts Querciabella Chianti Classico DOCG 2006 This has a textbook nose of cherry, mineral, moss, tobacco and leather with woodsy undertones. On the palate this is elegant and silky with rich raspberry fruit touched with subtle hints of earth and herbs. The fruit has a nice crystallized edge to it and wonderful purity and cut finishing with a hint of mint. 92pts Monsanto Chianti Classico Riserva 2006 90% Sangiovese/ 10% Canaiolo and Colorino Aged in Barrique, 25% of which were new. This is intensely aromatic with a strong rosemary/balsamic note that adds a lovely counterpoint to the red currant and candied red raspberry fruit tones. There are top notes of violet pastille and a whisper of vanilla adding gentle edges to the fruit. On the palate this has the classic rush of Sangiovese acids followed by juicy, wild strawberry fruit flecked with earth, herbs and mineral tones. There’s a slight roast meat savoriness to the mid-palate, with finely textured tannins adding some nice weight to the slightly under-ripe strawberry tones of the back end. This gains a little creaminess on the finish but end with a nice snap. 92pts Pedroncelli Winery & Vineyards Alto Vineyards Dry Creek Valley Sangiovese 2005 This has a great raw character, it’s a bit too woody but the light sour cherry,spice, herb and fruit notes are both intense and distinctive. There is a stoniness that is mouth watering and lovely notes of mushroom and watermelon accents the fruit. Lean on entry with great acidity and a nice mineral cut to the cherry pie filling fruit. Impressive length and surprisingly complex with herb and spice notes, Perhaps a touch rustic though the good acids and tannins are well balanced, excellent austerity with a zest cherry finish. This has real Sangiovese character though many might want more body and a bit less herbal character. 91pts Boscarelli Vino Nobile di Montepulciano 2006 The nose here is a bit on the subtle side with a slightly medicinal edge to the candied blackberry fruit with hints of burnt beef fat. On the palate this offers up crisp tannins in a light, bright, energetic feeling medium bodied wine that is very precisely balanced. The fruit is wonderfully fresh with a wild berry edge that tightens up admirably on the finish yet remains elegant and unforced. It’s light on its feet and holds it’s 14% alcohol effortlessly. Lovely wine. 92pts [PAGEBREAK]Syrah and Rhone Blends Alain Graillot Crozes-Hermitage 2006 Very fine on the nose with superb purity to the syrah fruit with blackberry, floral/herbal nuance, granitic minerality and a touch of wood. Very well balanced in the mouth with bright red fruits given good thrust by the bright, juicy acids, finishes a bit short and tight at this point with lovely cranberry fruit in a lean, sinewy package. There is good stuffing here but it is tightly wound. 92pts Château de Beaucastel Côtes du Rhône Coudoulet de Beaucastel 2005 As usual Coudoulet punches well above it's price class! This is so well framed with the assertive structure of 2005 wrapped in a deep flannelly blanket of spicy plum fruits. There are nice mineral, floral and earthen notes here but this is really about wonderfully pure, deep fruit. I love Coudoulet with some age on, I just, regrettably, finished my stash of 1998s which were absolutely singing. In a world where $50 Cheateauneuf have become the norm this remain a serious bargain. 91pts Qupé Syrah "Bien Nacido" 2006 A distinctively styled Syrah with plenty of peppery notes on the nose as well as hints of grilled meats and crushed autumnal flowers. In the mouth there is a lovely snap to the youthful texture and real depth here. The flavors range from slightly stringent red apple skins to juicier wild red berries but remain rather elegant and particularly fresh with a lovely finish of middle eastern spices and sapwood. This will benefit from several years in the cellar. 93pts Ojai Syrah Bien Nacido Vineyard 2005 funky sweaty leather, intense, earthy, savory escargot, some raw coconutty wood here, boysenberry juice, lots of forest floor. Great complexity with only a subtle fruitiness. Very finely focused in the mouth with lots of soft tannins and finely integrated acids supporting soft, almost grapy, slightly peppery black raspberry fruit. This is rather agile on the palate for such a big wine. This has a slightly raw feel to it and will definitely benefit from another 2-4 years in the bottle. There’s a very attractive herbal note on the back end that contrasts nicely against fruit and the finish is a mélange of apple, pomegranate and boysenberry fruits that are fresh, pure and long with a hint of that sweet/sour jolly ranch character. 93pts Capel Vale Shiraz Regional South West Australia Margaret River 2005 A wonderfully intriguing nose sets this apart from many Shiraz. There's the typical notes of fruit and spice but underlying it all is a taut floral note and the whole thing is just so well focused and balanced that I keep coming back for another sniff. That focus translates wonderfully to the palate where this achieve a wonderful sense of harmony among the components and lets the very clear blackberry and boysenberry fruit really take center stage. This is just lovely, balanced and with the subtle evolving complexity of a great wine. 94pts [PAGEBREAK]White Wines Cliff Lede Sauvignon Blanc Napa Valley 2008 What a lovely nose, packed with fresh pineapple, passion fruit and lime tones that are backed with hints of cactus and a whisper of vanilla. There are even emergent notes of red raspberries playing in the mix. Great focus right up front with a rich but linear style that plays off the excellent balance in the mouth. There’s a touch of fresh almond nuttiness right up front then rich flavors of Asian pear, minerals, and apricot croissant that end with a zesty and yet ever so creamy finish. This would be an excellent wine with a holiday roast Turkey but should work exceptionally well with a broad range of foods. 94pts Belle Pente Pinot Gris Reserve 2006 A wild nose, gorgeous slightly honied fruit nose, yes its hot but so rich with great wax, incense, dried orchard fruits pressed flower and forest floor tones, noticeably sweet with plenty of acid to balance it, deep dried pear and spiced peach tones with honied pineapple nuances on the quite thick and powerful but still elegant, mid-plate with deep honey notes on the backend that dips a bit on the finish but has a nice balsamic toned dried apricot finale. Big rich sweet and delicious, bring on the foie! 94pts Kick On Riesling 2007 At first a reticent nose, what is here is lightly honeyed, with nice pressed floral tones, very elegant and very retrained, there is some real salty minerality that grows on the nose with emerging notes of petrol, quince paste, dusty stones and a hint of vitamin. Very fine entry, big acids but fairly well integrated, nice finesse in the mouth with some rather subtle but intense mandarin orange, almost quince, mineral and a huge almost salty mineral finish, then some peach pit and lime pith note, absolutely lovely stuff. I wine I want to drink more of. 92pts Coenobium "Rusticum" 2007 Very big VA right off the bat tbut that is followed by herbs, chalk, leather, roasted chestnut, salty prosciutto tones all over a lovely balsamic base. Bright and crisp in the mouth with nice sprightly tannins up front that are quickly subsumed by the candied, burnt orange rind fruit and biting mineral tones that linger on the exceptionally long finish. Great balance and finesse here with everything in place. 94pts Von Hövel Oberemmeler Hütte Riesling Kabinett 2007 Sharp and dusty on the nose this offers up a balanced array of crisp orchard fruits with notes of apple and unripe peach above the base of dusty earth. Sweet and broad on the attack before the lemon and green apple tones burst through in a bolt of crisp, lean freshness. The finish here is focused and very acid driven giving the impression of a zesty, racy wine but one that is brilliant! Offers lovely Kabinettiness! Drink 2009-2016 92pts Stuhlmuller Vineyards Alexander Valley Estate Chardonnay 2007 A lovely nose with nuanced honey, toasted wood, nutmeat, yellow flowers and dusty earth tone. In the mouth the texture is just fantastic, bright and balanced with intense yet tense and focused mandarin orange, apricot and fig notes that are framed with just a hint of almond and measured oak notes. The finish is fruity, clean and crisp with refreshing acids and a delicacy to the flavors that makes this a winner for geek and novice alike. 93pts [PAGEBREAK]The Best of the Rest Moric Neckenmarkter Blaufrankisch 2006 Boy was this beautiful! I loved everything about this wine. Burgundy in Austria! The nose smells like a farmer's hands with a touch of wet earth, a hint of nutty pipe tobacco and rushed black fruits with just an edge of sappy bark. In the mouth this is pure, elegant and refined with a wonderfully fresh fruited, grape/black cherry. black currant fruit is presented in a crisp, tense, perfectly balanced package. Killer wine 93pts Bodegas Miguel Merino Rioja Reserva 2000 Full and deep on the nose with roast peach, wood spice, leather, game, white truffle and white chocolate tones then with air this gains notes of saw dust, old books, cocoa powder, sweet red licorice, cherry pie, vanilla, beefy, lovely complex and balanced nose. The entry is rich and soft with bright acid driven fruit flavors, layered and juicy with a balsamic edge and dried bark, tea and rosehip notes to the bright cranberry/cherry fruit. Classic interplay of red fruit and vanilla in the mouth, lovely mid weight wine with a really elegant feel and a haunting sweetness to the fruit, finishes with sour cherry, vanilla and café-au-lait tones in balance and with good, bright length. A wonderful wine that is drinking perfectly today. 92pts Duckhorn Merlot Napa Valley 2006 Black cherry, vanilla, tobacco leaf, herbs, earth, and a touch of French oak are all nicely balanced. This is seamless on entry with excellent purity of black cherry fruit. The acidity creeps up on you a little but the fruit is very precise and fresh with lovely suggestions of herb and tomato with fine shadings of cigarbox and cedar. This is refined and elegant with excellent length in a surprisingly fresh and juicy style that really highlights the red fruits. 93pts Mettler Family Vineyards Petite Sirah 2005 Deep nose has nice notes of crushed currants, spice, tree bark, red currants, earth, clay, and subtle medicinal/menthol tones with a hint of curing tobacco. Big and bright in the mouth with the depth and richness that PS can deliver yet very little fat or flash. This is deep and plush with muscular fruit and ripe tannins. There’s a floral almost rose like note in the mouth with lots of earthy spice framing the black currant and mulberry fruit. Really well balanced particularly since the simplicity and rusticity of PS has not been entirely finessed away. Lovely freshness with a nice licorice/menthol medicinal tone and plenty of milk chocolate notes on the moderately long finish. Embryonic but super stuff even now. 94pts Wine of the night! Giacomo Conterno Barbera d'Alba Cascina Francia 2006 An immediate, intense nose of deep, dark fruit with a muscular disposition that reveals green floral, balsam and spice notes above the coiled fruit. Big and dense in the mouth this will need a bit of time to show well though it is layered and long with exceptional intensity and great acidity that is couched in the chewy fruit. This has the feel of very ripe, perfectly ripe fruit. 2011-2018 92pts These three wines just offer a glimpse of what I've included in the complete article. So follow this link to read all about my favorite wines of 2009. From Pinot to Cabernet, Blaufrankisch to "Orange Wine", there's something for everyone in my top 40!    (hide)

  From the article GDP Wines of the Year 2009

  
  

• December 2009

  Hi Gregory, Thanks for your response. I understand what you mean about one's taste in food informing one's taste in wine - makes perfect sense! In my case, I really have yet to meet a cuisine that I don't like. I gravitate toward bold flavors and lots of spice. Without a sense... Read moreHi Gregory, Thanks for your response. I understand what you mean about one's taste in food informing one's taste in wine - makes perfect sense! In my case, I really have yet to meet a cuisine that I don't like. I gravitate toward bold flavors and lots of spice. Without a sense of smell, I think extremely subtle flavors are somewhat lost on me. Fine French cuisine sometimes disappoints for that reason - I appreciate the quality of what they're doing, but the flavor profiles just aren't strong enough for me. I guess my favorite cuisines would be Italian, Thai, Mexican, Chinese and Indian with a nod to sushi, Greek/Turkish/Middle Eastern, rustic French, etc. I am a big cheese eater (I love strong stinky aged cheeses, anything salty, anything creamy - I don't think I've ever tasted a cheese I didn't like). I also love meat and seafood (raw or cooked), including game and some organ meats. I worship at the altar of sausage and bacon (and pancetta, prosciutto, speck, etc.). I like desserts/sweets but will generally opt for salty over sweet if given an option, and if I want a dessert I want something rich and not overly sweet (85% cacao chocolate, burnt caramel or cheesecake rather than something like white cake with white frosting). As for foods I don't like - it's a pretty short list, although I am extremely picky about the preparation of many foods, including almost all vegetables. Things I won't eat/drink under any circumstances are cereal (of any kind), anything cola flavored, ketchup, Sambuca (although I like fennel and other mildly anise-flavored things), lima/kidney beans and most canned vegetables and fruits (a texture thing). I'm sure there are more things on my "do not eat" list but those are the things that come screaming to mind at present! Hopefully this gives you a better idea of my palate. I've been drinking quite a bit of wine over the past few days and I need to add some reviews so the snooth community can give me some ideas. Thanks for reading!    (hide)

  Forum post in the topic Just introducing myself! by biondanonima

  
  

• October 2009

  My wife and I are always trying new wines. With 2 or 3 new ones, we will have a range of different foods arranged and try them with the wines, experimenting and remembering what happens.....good, bad or neutral. Some surprising food pairing have resulted. Often, the taste of the... Read moreMy wife and I are always trying new wines. With 2 or 3 new ones, we will have a range of different foods arranged and try them with the wines, experimenting and remembering what happens.....good, bad or neutral. Some surprising food pairing have resulted. Often, the taste of the wine will change, depending on the food or spice that you introduce it to. Our usual lineup of small dishes may include bread, olive oil, strawberries, goat or lamb's cheese, hard sharp cheese, brie, 80%+ dark chocolate, green peppers, sundried tomatoes, hummus, taboulleh. One of the pleasant surprises was a Pinot Gris from Washington that was refreshingly fruity upon first taste, but not overpowering. When pairing it with the hummus, WOW! That really opened the wine up, and it went really well with middle-eastern spiced lamb as well. You never know until you try it out. It is also a good way to use up those small amounts of leftovers in the fridge.    (hide)

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

  
  

• September 2009

  Only because there is no evidence that I'm aware of indicating that pork is more likely to have trichinosis than any other meat. That may have been the case when they were fed with scraps from human food, as in the US in the 1800s, but in the wild, they aren't more dangerous to eat... Read moreOnly because there is no evidence that I'm aware of indicating that pork is more likely to have trichinosis than any other meat. That may have been the case when they were fed with scraps from human food, as in the US in the 1800s, but in the wild, they aren't more dangerous to eat than any other animal. Mostly pigs are bad in the dry regions of the Middle East. They die if the temps get too hot, unlike camels and goats. They are omnivores and eat the same high-protein foods that people do - nuts, fruit, grains, etc. When raised in human camps, they act like scavengers, making them the "untouchables" of the farm world. But so are dogs and some Middle Eastern cultures consider them "unclean" as a result. And pigs root around and disturb land that is fairly sparse anyway - it's always been known for olives, grapes, etc. I'm not sure it was heavily forested as recently as a few thousand years ago. Animals like cows can be trained to pull carts and along with sheep and goats, they don't root into the earth but simply graze what's growing on it. Pigs can't do much work and they aren't grazers. So the ban makes sense. Just say that God doesn't want you to eat them and eliminate the temptation. And there is a temptation because pigs are highly valued in areas where they can thrive, in part because they usually have a good supply of fat, which was a concentrated source of energy when most people were subsistence farmers and wanderers. So in countries that produce lots of fruit and nuts and the like, and can afford to give some to the pigs, we have wonderful hams.    (hide)

  Forum post in the topic Kosher Wine by GregT

  
  

• June 2009

  Last night was Snooth-a -thon II and we celebrated in style with some classy Cabernets from the past several decades and a few other gems thrown in for good measure! Fourteen of us descended on North Square restaurant for another wonderful night of fine food, great service and... Read moreLast night was Snooth-a -thon II and we celebrated in style with some classy Cabernets from the past several decades and a few other gems thrown in for good measure! Fourteen of us descended on North Square restaurant for another wonderful night of fine food, great service and general debauchery! There was lots of scheming going on, or at least so it appeared: Truth be known there was just a lot of the usual Witty, winey banter going on as we all compared notes on the 17 or so wines in attendance. We started the evening with a pair of whites: 1993 Eyrie Oregon Chardonnay - This had a lovely waxy nose with notes of golden raspberries, cashews and hazelnuts. In the mouth the fruit remains sweet and expansive with bright acids backing up the dried apple fruit tones that lead to a finish with inner mouth aromatics of tobacco and cocoa powder and piercing minerality on the finale. Drink em if you can find them but this is holding superbly. 92pts 1997 Kalin Sauvignon Blanc - With it's unusual nose of clay and dried fruity marshmallows and minty herbs this was intriguing to smell if totally outside or expectations, but that's what Kalin does so well. This was rich and quite viscous in the mouth with great tension between the sparkling minerailty and the green gage plum fruit tones that had great resonance. 90pts After these two starters we were off to the races. I poured a magnum as we took our seats to peruse the menu. 1978 BV Claret from magnum -  This was dusty and ashy on the nose with light cherry fruit and hints of leather and tobacco. It retains a bright, juicy character and may be simple but is so fresh and simply enjoyable that this was a bit of a surprise. Even at the end of the night, as we scavenged around for remaining wine this retained a lovely roasted berry/cranberry fruitiness that made it so easy to drink, and enjoy. Nothing earthshaking but a very solid bottle. 87pts 1941 Sebastiani Cabernet Sauvignon bottled in 1947 - I have already gone into detail regarding this bottling and you can read more about it here. Tonight we had a bottle that lacked the depth of the better bottles that I've had of this wine  with a nose that showed fraying at the seams but still offered up a bit of poopy beet root, black pepper, and deep smoky tones with lots of cigar box and tobacco. In the mouth the acid drew this out and highlighted the small core of slightly chunky fruit with some slightly gritty tannins giving a bit of structure to the wine. It's fading in the glass but remains a treat to try and completely drinkable. 86pts. 1974 Stag's Leap  Cabernet Sauvignon - This was rocking this evening with a sweetly earthy nose full of sweet middle eastern spice tones, green olive, beef broth and dark berry fruit. This is still superbly fresh on the palate with silky smooth polished tannins that float across a sweetly fruited black cassis and olive toned mid-palate with a hint of rusticity that shows itself in the slight animale tones that lead to the long finish. A brilliant wine 95pts 1985 Charles Krug Vintage Selection Cabernet Sauvignon - From magnum- This was pumping out pure black currant fruit with a deeply herbaceous almost grassy edge and notes of ace bandage adding complexity. For all it's herbal tones on the nose the palate showed masses of bright, juicy intense fruit with fairly substantial tannins backing up all that richness. The finish is nice and long with black raspberry tones and while this really is a bit simple it is so exuberantly fruity you have to love it if you love Cabernet! 91pts Next up was a horizontal from 1986. In general I am a big fan of these wines, they are great examples of California Cabernet in their prime and along with 1985 offer some of the greatest values on the market today. 1986 Inglenook Cask Selection - This was very pungent, brothy and evolved on the nose with like flavors in the mouth. Past peak and a victim of mishandling along the way. 1986 Laurel Glen Cabernet Sauvignon - A nice dose as ass leather great the nose but behind it this is very clear and pure with black currants, eucalyptus, and soil tones.  It's dense and chewy in the mouth with solid supporting acidity and tannins that remain slightly chalky. It's got great length and comes off as a particularly sinewy, muscular example of Sonoma Mountain Cabernet that may benefit from another several years in the cellar. 91pts 1986 Rutherford Hill XVS Cabernet Sauvignon - This still has a touch of vanillin on the nose along with black raspberry tones, mint, a hint of stemminess and a touch of wood spice. In the mouth this is incredibly vibrant with a very precise, chiseled feel and lovely rosemary stem tones that help frame the black berry fruits. the tannins are mostly resolved but add support to the fruit giving the wine nice volume in the mouth. A great time to drink this! 91pts After the great 1986's we took a bit of a detour with two wines on their own. 1989 Diamond Creek Red Rock Terrace - From what is widely regarded as a crappy vintage comes this surprisingly appealing wine that speaks more of Diamond creek than the crappy vintage. Lightly gamy on the nose with some nice iron tones and deeply spicy earth tones that translate to a lean, focused palate presence with lots of leathery tones but nice dark, dried cherry fruit and tea notes as well.  Neither a power house nor a sweetly fruited wine but rather a wine built on Bordelais sensibilities. 89pts 1995 Teldeschi Zinfandel - This provided a real break in the action with it's sweetly fruited nose that retained a bit of nougat and spice from the wood but had great, spicy brambly blackberry fruit. Big, round and plush in the mouth with lots of slightly roasted plummy fruit up front and a great spicy, peppery follow through. Great with my duck breast in port reduction! 90pts The 1995 Teldeschi moved us from the past into the almost present as we now were faced with some big, badass wines that had a lot of evolving to do! 1996 Laurel Glen Cabernet Sauvignon - Much like the 86 this had a wonderful nose with cassis and herb in harmony and gentle backing tones of wood spice and eucalyptus. Big and chewy in the mouth with superbly refreshing acidity that prevented this from becoming ponderous. This seems a touch hot and short at this moment though the wine is packed with fruit and tannin that are very well managed so this should have a long life ahead but tonight it is a touch diffuse. 90pts 1995 Cornerstone Beatty Cabernet Sauvignon - This has a huge chocolate and raspberry nose with tons of backing spice/gingerbread notes and integrated french oak tones.  Rich and polished in the mouth yet at the same time this is restrained and transparent like fine strawberry jelly. Impeccably  well balanced for such a fruit driven wine. Really fabulous modern Cali Cab with mouthfilling sweet patisserie notes and a long, spicy finish with lingering hints of ginger and vanillin. 94pts 1999 Dunn Howell Mountain Cabernet Sauvignon -  Smoky and deep on the nose with alot of oak showing but lots of muscular, extracted fruit too. This is super TIGHT in the mouth with big structure showing excellent balance but this is all about potential at this point so I'll give it a conservative 90pts with the warning not to touch this for another 5 years at bare minimum! My finale wines of the night were two great vintages of Chateau Montelena which shared such a resemblance that they became quite the topic of conversation! 1990 Chateau Montelena Estate Cabernet Sauvignon- This is just classic Montelena with it's notes of seared black cassis mingled with spiced oak tones and a hint of green anise seed. In the mouth it's smooth and seamless with full, ripe round tannins and gentle hints of tomato leaf and herb framing the deep black fruit tones. Lovely wine and with a bright future. 92pts 1999 Chateau Montelena Estate Cabernet Sauvignon  - This is very young and still heavily marked by oak on the nose with a fudgy quality that detracts from the rich, jammy fruit. In the mouth this has great balance with good mineral cut on the finish but the wood intrudes here as well offering a bit of bitter tannin on the finale that needs several years to resolve itself. Nothing wrong here just too young. Give this another 5 years or so and it should reveal much better definition to the fruit. 91pts. And that was our night, well most of it anyway. Some of us ventured out into the evening for a few additional drinks where the conversation turned to hiccups, oral indiscretions and hookers but that's a story for another night! I just want to thank everyone who came and contributed to making this another great evening. I had a blast and can't wait to do it again. Well actually give me a few days to recover but I'll be ready soon enough. In fact I have to run now to a business dinner where we'll have to drink 1997 Fontallorro, 1997 Flaccianello, 1996 Oddero Vigna Rionda Barolo, 1996 Pira Marneca Barolo... That one hardworing Gregory Dal Piaz Community Manager Snooth Photos by Brooklynwino - Thanks Steph!    (hide)

  Forum post in the topic Snooth celebrates with some... by Gregory Dal Piaz

  
  
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  May 2009

  Borsao Tres Picos 2006

  Snoothrank: Starting at $17^.99

  smooth, lush, low tannins...with middle eastern food.great

  Wine review by zorrito

  
  

• September 2008

  One enters the courtyard at Burlotto through a small door in a big metal gate. Once that gate closes you could easily be stepping decades back in time, if one can ignore the incessant ringing of the phone that is. During my visit with Fabio there was no one else available to answer... Read moreOne enters the courtyard at Burlotto through a small door in a big metal gate. Once that gate closes you could easily be stepping decades back in time, if one can ignore the incessant ringing of the phone that is. During my visit with Fabio there was no one else available to answer the phone so we were followed wherever we went by the ringing of Burlottos portable handset. Well that did not detract in the least from the experience at this remarkable estate. One of the true pioneers in Barolo, Burlotto was the first to bottle wine for individual sale. What you buy today looks much the same as it did back than, as the label is essential unchanged. The winemaking philosophy has also remained unchanged. Burlotto continues to rely on natural yeasts and intervene as little as possible in the vinification of their wine. Open topped wood tini are still used for much of the fermentation and with the flagship Barolo, are not temperature controlled except in the direst of circumstances. In a nod to modernity these 50 to 70 hectoliter vessels are made from French oak but fear not they are neutral vessels at this point. The ageing vessels on the other hand are a blend of Slavonian and French oak old enough to have lost the ability to mark the wines with extraneous flavors. The mentality here is to intervene only when necessary, this is after all a family business and many people rely on these wines for their livelihood so who can begrudge them the rare intervention? Not I. While one continues to tour the property you can really get a sense of how integrated the operation is in the lives of the family. Walking from slightly decayed though in the process of being restored, grand scale room to grand scaled room it is easy to get lost in the notion of a simpler, freer time. Though a trained Enologist Fabio respects the wines of Burlottos past and retains much of the winemaking of the past. Nowhere is this more evident than with the cru from the Monvigliero Vineyard. Located in Verduno, the Monvigliero vineyard produces amazingly distinctive wines renowned for their aromatics that recall black olives. Produced from vines over 50 years old with full southern exposition, the roots dig deep into the soil and draws great complexity from the mix of 40% lime, 30% sand, and 30% clay that is found in Verduno. This high percentage of sand and the classic Marne di S. Agata rich in sea fossils is responsible for the lighter, more elegant expression of Nebbiolo that is typically associated with Verduno. While the majority of Burlottos holdings are in Verduno they also own a prized parcel of the famed Cannubi vineyard. They produce a range of Baroli but the techniques used during the production of their Monvigliero bottling remain unique in the zone. This benchmark wine undergoes a traditional vinification and by that I mean not only that it is macerated for a full 60 days, virtually unheard off nowadays, and fermented in those open top tini, with cappello sommerso but all the work is done manually, or pedali as the case may be! The grapes for the Monvigliero are dumped by hand into the tini then they are tread by foot, an anachronism in Piemonte for sure but there is a reason behind this seeming madness. By using only soft feet to crush the grapes, and thus keeping the seeds intact, one avoids extracting their hard, astringent tannins that can dominate a wine that has enjoyed such a prolonged maceration. This throwback technique allows Fabio to extract the maximum from his musts without throwing the wine off balance! After the fermentation is completed the wine rests for 30 months in neutral oak botti then it’s allowed to rest for an additional 2 years after bottling. The proof of course is in the drinking and as this shows when you’re drinking Burlotto you’re drinking well! Elatis Rosato 2007 A Vino da Tavola blend of 55% Nebbiolo/ 35% Pelaverga/ 10% Barbera. 2.9% RS A little yeasty on the nose with notes of green watermelon, dry herbs, strawberry and a touch of sandy glass. The sugar shows up on the entry with is obviously but balanced by a touch of tannin and good supporting acidity so it adds more weight that sweetness to the soft, cherried red fruits on the mid-palate. Develops a bit of sweet spices that recalls cinnamon and has an edge of pink peppercorn leading to the finale, which offers exuberant waves of fruit. Finishes long for a rose revealing a touch of minerality that balances out the watermelon candy tones nicely. What every white Zin wishes it were! This is one happy wine. 88pts Verduno Pelaverga 2007 1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by three months in botte. Intensely herbal on the nose at first this slowly segues into layers of mineral, thyme, cherry juice and spice that lean heavily towards white pepper. A lighter weight wine yet with some tough tannins keeping things wrapped a bit tightly, good balance with soft acidity. The flavors build in intensity with notes of spicy wild red berries and light gamey meat notes playing off each other. Notes of mahogany and herb add some interest on the back end and lead to a long, fresh, slightly peppery finish that is cleansing and ends on a brisk note of raspberry fruit. 90pts Dolcetto d’Alba 2006 1 week maceration in tini, temperature controlled to retain freshness and aromatics, Malolactic fermentation in Stainless followed by ageing, half in stainless and half in botte for several months depending on the vintage. Lovely floral tones soar from the glass, big violets then some dark coal, mineral notes, black earth, black cherry builds into lovely rich deep, dark fruits with background notes of sweet, tropical flowers but they never obscure the depth of fruit. At first this appears lean and elegant in the mouth but quickly adds impressive density with strong structural elements that make this both chewy and bright. This retain great freshness to the palate that offers up great inner mouth perfume of cocoa, sweet spices, floral and red berry notes but is a bit blocky at this point. It finishes with impressive follow through and good purity so it looks like it may need some time to relax a bit in the mouth. 89pts Barbera d’Alba 2006 10 day maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 10 months in botte. This offers intense and focused notes of black fruit and moist earth that are so typical of Barbera. With time notes of rose petals, sweet spices, and a touch of forest fruits add to the perfume. Elegant with lovely balance in the mouth one finds very lovely balance here with fine acid serving like the frame of a kite supporting a sheen of transparent fruit, no need for tannin here. This is easy to like with pure black raspberry fruit and subtle notes of black spices and rosemary adding interest. The finish is classic Barbera, bracing with cleansing acids offering great precision to the spread of black cherry fruit. Maybe a bit simple but broad and with good length. 90pts Barbera d’Alba Aves 2006 This comes from a select parcel of the vineyard that offers a better exposition yielding grapes that are a bit riper. Yields are kept a bit lower here as well to add to the richness of the wine. 10 day maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 10 months in wood, half in barrique and half in 30 HL botti. The percentage of new wood varies as barriques are replaced as needed. A bit smoky on the nose but packed with dark fruit. There is an obvious touch of chocolaty oak with some toasted cookie/toasted coconut notes as well so some of the wood was recently replaced. This is well balanced and certainly has more impact across the midpalate than the regular Barbera but there are super acids here and they keep everything lively. The pure, deep, spicy fruit is enlivened by the acidity and while there is a bit of cheek-grabbing tannin here it is unobtrusive. Not the most complex wine but the wood spice tones do add a bit to the ever so jammy black berry fruits. Eminently likeable and while the tannin does creep in around the edges the acid offer great pushback and leads to a touch of mulberry on the finish. 92pts Freisa 2006 1 week maceration in tini, very variable elevage due to vintage character and quantities produced. Averages 3500 btls so usually fit only in smaller vessels. Vines were planted in 200, 2004 was the first vintage. Offers a bit of a winemaking challenge as this tends very heavily towards reduction. A bit reticent on the nose but with time opens to reveal earthy, red berry fruit with a slight confiture edge, a bit flat but does add a touch of spice with time. The palate is full of contrasts, the texture is light and bright with clean acids and a touch of stiff tannin yet the flavors are dark and tarry. This shows a touch of bitterness and leans towards the savory end of the spectrum with notes of blue slate, bresaola, and old wood. Finishes with solid intensity of flavor and reveals a core of Ranier cherry fruit but ends on a very brisk note with austere tannins on the finale accentuating the slight bitterness of the wine. This would be better served with food. 86pts Nebbiolo d’Alba 2006 A young vines cuvee. 1 week maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 20 months in botti. This starts off with a gently floral tone and a tarry top note over small forest fruits but continues to open and evolve revealing very thistle herbal tones, sandy soil notes, a touch of seaweed, slightly smoky, not fruit a fruit driven nose, though there is a nice base of lightly roasted red cherry fruit emerging, but with excellent complexity. Cool and crisp on entry with good density and lovely, very ripe tannins that offer impressive density for simple Nebbiolo. The flavors are fresh and mimic the nose with their herbal and soil driven tones. Tangy in the mouth with a slightly candied edge to the cherry and wild raspberry fruits, develops a bit of pomegranate and intriguing mineral tones on the back of the palate which lead to a very long, crisp fruit skin finish. This is great Nebbiolo and is example A in why Nebbiolo d’Alba is the greatest wine value on earth! 92pts Barolo 2004 15 days maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 30 months in botti. Opens with a whiff of tar, which is followed by very pure fruit notes and a strong balsam edge that highlights the herbal qualities of the nose. Fine open rose notes emerge but then the aromatics draw back a bit. Fresh and crisp with great tannins framing the medium weight here, really fine balance, precise. Dark fruits but still feeling very fresh, perhaps a bit closed but very pure expression of Nebbiolo with red fruits, rose petals, green herb and slight menthol tones that lead to a cleansing precise finish. The wine is consistent from nose to finish but feels a bit folded in on itself. Seemingly a textbook base Barolo but in need of3- 5 years in the cellar. 90pts Barolo Acclivi 2004 A blend of their three finest vineyards, Monvigliero, Neirane, and Rocche dell’Olmo. 15 days maceration in tini, temperature controlled if needed, Malolactic fermentation in Stainless followed by about 30 months in botti. Intense ripe fruits greet the nose, red fruits with a slightly musky tone, pomegranate, menthol and a subtle dried fruit tone all add to the mix. Really develops fine complexity with emerging tones of dried strawberry, dried mushroom, a bit of calcium and fine women’s perfume. A bit weighty, like plush hanging drapes with folds and pleats to the dark core of fruit. The fine acidity keeps things bright in the mouth and the balanced tannins support the layered palate which features notes of earth, faded Middle Eastern spices, licorice and floral tones. Finishes very tight with taut red fruits leading to an earthy finale with notes of walnut and dried mushroom adding interest. 92pts Barolo Monvigliero 2004 This benchmark wine undergoes a traditional vinification and by that I mean not only that it is macerated for a full 60 days, virtually unheard off nowadays, and fermented in those open top tini, with cappello sommerso but all the work is done manually, or pedaly as the case may be! Tread by foot, an anachronism in Piemonte for sure but there is a reason behind this seeming madness. By using only soft feet to crush the grapes, and thus keeping the seeds intact, one avoids extracting their hard, astringent tannins that can dominate a wine that has enjoyed such a prolonged maceration. This throwback technique allows Fabio to extract the maximum from his musts without throwing the wine off balance! After the fermentation is completed the wine rests for 30 months in neutral oak botti then it’s allowed to rest for an additional 2 years after bottling. Huge intensity on the nose here with an initial blast that is almost bacony. Richly perfumed with notes of leather, rose stems, a bit of dried pork, very perfumed and almost Christmas holiday spice like in nature with a touch of ginseng. Big plummy fruit emerges with time, as does the trademark black olive note, very complex if atypical. Approachable and elegant with good acidity and very refined tannins that never get in the way of enjoying the depth of the wine. Opens with fine notes of tea and tartuffi, then dark fruits balanced by aggressive minerality, not overly fruit driven but there is plenty of dark plum fruit and a slight candy apple top note. Tannins are so soft and ripe that this almost feels like animal fat in the mouth! The finish is long and savory with a slightly peppery fruit just peaking out on the finale. This may very well close down in the bottle but is a brilliant effort! 94pts Barolo Cannubi 2004 100% Lampia clone from vines averaging 20 years old. 15 days maceration in tini, temperature controlled if needed, Aged 10 months in small, 3-5 HL, French oak barrels where Malolactic fermentation takes place. Aged an additional 20 months in botte. Slightly liquory fruit at first with a touch of fresh sawdust on the nose then turning very sweetly fruited and expressive with handfuls of freshly picked aromatic herbs, sandy soil tones, bright spicy red fruits, ever so jammy currants, sharp notes of dry, white soil, beautifully perfumed. A powerful yet elegant expression in the mouth with great structural balance that support a rich core of red fruits with a subtle medicinal edge. Very aromatic in the mouth with almost spearminty sweet herbs, dark spice notes and an edge of fennel. This offers up an impressive core of sweet-tart wild cherry fruit that shines brightly on the finish accentuated by subtle fennel seed and bitter cherry pit tones. Classic Barolo in need of 5-7 years in the cellar 93pts.    (hide)

  Forum post in the topic Step back in time with... by Gregory Dal Piaz

  
  

• April 2008

  Figured I'd start this one off: Abistro 154 Carlton Ave 718-855-9455 Eclectic ... Ave. Fort Greene, Brooklyn Middle Eastern food and decor — the outdoor seating and late closing time of 11pm draw a large Cobble Hill crowd. Nearby Liquor Stores... Red, White and Bubbly 211 5th... Read moreFigured I'd start this one off: Abistro 154 Carlton Ave 718-855-9455 Eclectic ... Ave. Fort Greene, Brooklyn Middle Eastern food and decor — the outdoor seating and late closing time of 11pm draw a large Cobble Hill crowd. Nearby Liquor Stores... Red, White and Bubbly 211 5th Ave. 718-636-9463 Heights Chateau Wines & Spirits 131 Atlantic Ave. 718-330-0963 I'm keen to try the lamb and Jaffy place in Greenpoin    (hide)

  Forum post in the topic Brooklyn BYOB's by Philip

  
  
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  January 2008

  Powers Columbia Valley 2004

  Snoothrank:

  Spicy and dry. Good with middle eastern food.

  Wine review by toddself

  
  

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