Semi Soft Cheese

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  November 2009

  Chateau Ste. Michelle Chardonnay 2008

  Snoothrank: Starting at $9^.99

  Smooth and easy to drink by itself or with a bit of ButterKase cheese.

  Wine review by mrsh

  
  

• November 2009

  Thank you so much for everyones opinions. In the cranberry sauce, this is a faint hint of orange that I feel is sutble enough to be noticed but not enough to influence the balance of the plate. But true, there are a lot of loud components. Does anyone have any suggestions on how to... Read moreThank you so much for everyones opinions. In the cranberry sauce, this is a faint hint of orange that I feel is sutble enough to be noticed but not enough to influence the balance of the plate. But true, there are a lot of loud components. Does anyone have any suggestions on how to change some of the food items on the plate to have it more balanced? I also spoke to a couple of chefs and they said instead of the goats cheese with basil, creme fraiche and feta may be a better choice texture and flavor wise. I would definetely like to try the suggestions of wines listed, especially the spanish red, but for the article I will stick the the Lohr. Once again thank you and I would love to hear more opinions.    (hide)

  Forum post in the topic Merlot and Lamb by wineboy19

  
  

• October 2009

  More grist for the mill: http://www.oregonlive.com/living/index.ssf/2009/10/geologists_have_the_dirt_on_wi.html Though seemingly confident in trying to debunk the minerality 'myth', the geologists et al. at the conference admit that they still don't understand just what is happening... Read moreMore grist for the mill: http://www.oregonlive.com/living/index.ssf/2009/10/geologists_have_the_dirt_on_wi.html Though seemingly confident in trying to debunk the minerality 'myth', the geologists et al. at the conference admit that they still don't understand just what is happening in the vineyard and the wineglass. Some quotes from the article: --'"I am not saying that chemistry and geology have no effect on the wine. It may have effects that we don't understand," Maltman said. "But whatever 'minerality' in wine is, it is not the taste of vineyard minerals."' --'Swinchatt agrees, but in California's Napa Valley, he's found subtle differences in soil texture that make a huge difference in grape quality. One grower told Swinchatt about a "sweet spot" in his vineyard that consistently produced his best grapes.... At another Napa site, vines growing on adjacent, similar-looking gravel-and-sand soils produced grapes consistently different in character. Swinchatt found that the two soil areas had different geologic histories: Floods laid down one, while volcanic debris flows deposited the other. "Some factors in the geology are reflected in the winemakers' tastebuds," Swinchatt said.' --'The soil's water-holding capacity can make a difference. Different soils create better or worse conditions for roots and the fungi that help roots extract nutrients. But scientists have barely started to explore these factors in vineyards.' --'Climate -- a hugely important wine-growing variable -- also is shaped by geology. In eastern Washington, the landscape is wrinkled into giant folds by north-south compression of the bedrock. As a result, "There are spectacular differences in climate over small distances," said Kevin Pogue, a geologist at Whitman College in Walla Walla.' So I'm going to go out on a limb and posit that 'minerality' is something real, that many of us can sense, but is still so delicately ephemeral as to be beyond science's present ability to understand and explain...    (hide)

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

  
  
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  October 2009

  Altovinum Evodia Grenache 2007

  Snoothrank:

  Medium-dark plum color at first pour, with minimal aromatics. On it's own, drinkable but not noteworthy. Light on the palate, some nice acidity. Better with cheese. Best pairing for this was a mixed baby green salad with goat feta cheese, black and green marinated olives,... Read moreMedium-dark plum color at first pour, with minimal aromatics. On it's own, drinkable but not noteworthy. Light on the palate, some nice acidity. Better with cheese. Best pairing for this was a mixed baby green salad with goat feta cheese, black and green marinated olives, tomatoes, fresh pork flank strips and a lime-citrus vinagrette. The dressing really opened up the flavors to the wine, and it was simply divine. This wine definitely likes the company of some food. A nice value for $9.00 at World Market.    (hide)

  Wine review by Muchkabouche

  
  
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  October 2009

  Crama Oprisor Caloian Feteasca Neagra 2008

  Snoothrank:

  Feteasca Neagra is a local variety of grape, the hybrid is to be found in Romania alone. This grape produces dry and semi-dry red wines whose character is fruity, round and lively with a lovely nose of black cherries, mocha and smoked plums. Caloian is medium bodied, 13%alc, dry (but... Read moreFeteasca Neagra is a local variety of grape, the hybrid is to be found in Romania alone. This grape produces dry and semi-dry red wines whose character is fruity, round and lively with a lovely nose of black cherries, mocha and smoked plums. Caloian is medium bodied, 13%alc, dry (but with an illusion of sweetness, though I felt no residual sugar in it), easy to drink, with a pleasant aftertaste of toast and figs and a medium finish. I'd go for it any day with a nice pepperoni pizza with an extra topping of mushrooms and mozzarella :)))    (hide)

  Wine review by Arwan

  
  
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  October 2009

  Chateau Ste Michelle Chardonnay Cold Creek Vineyard Columbia 2007

  Snoothrank:

  Tight and taut on the nose with restrained fruit and moderately heavy, sweet, walnutty oak. In the mouth this is big and rich with excellent acids but a thick, almost chewy texture that can be a bit much for many people. This just feels a bit unintegrated with the acid floating above... Read moreTight and taut on the nose with restrained fruit and moderately heavy, sweet, walnutty oak. In the mouth this is big and rich with excellent acids but a thick, almost chewy texture that can be a bit much for many people. This just feels a bit unintegrated with the acid floating above the rich fruit. There are some really attractive peachy undertones on the palate and a touch of honied complexity leading into the finish where this really begins to shine. The finish is long and layered with notes of lemon curd, honeycomb, toasty butterscotch and that continuing undercurrent of peachy fruit. This is a lot of wine, but it’s certainly not for everyone. 89pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  October 2009

  Maycas del Limari Chardonnay 2007

  Snoothrank:

  Clear on the nose with a subtle biscuit notes over mineral and citrus oil fruit tones. An integrated smokiness does emerge with air but it remains quite restrained. Lovely freshness in the mouth, full of bright acids supporting fresh, ripe orchard fruits with a touch of melon. This... Read moreClear on the nose with a subtle biscuit notes over mineral and citrus oil fruit tones. An integrated smokiness does emerge with air but it remains quite restrained. Lovely freshness in the mouth, full of bright acids supporting fresh, ripe orchard fruits with a touch of melon. This is very well balanced with a surprisingly elegant mid-palate full of peach and lemon curd flavors that leads to a lovely finish with a surprising return of minerality. 91pts    (hide)

  Wine review by Gregory Dal Piaz

  
  
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  October 2009

  Antonin Rodet Macon Villages 2007

  Snoothrank:

  Delicate and quite floral on the nose with underlying notes of mineral earth, dried yellow fruits and slightly buttery, white chocolaty oak. Vibrant acidity keeps this taut and vivid in the mouth with a bit of a creamy, lemon curd mid-palate fleshing out as it airs. There’s a nice... Read moreDelicate and quite floral on the nose with underlying notes of mineral earth, dried yellow fruits and slightly buttery, white chocolaty oak. Vibrant acidity keeps this taut and vivid in the mouth with a bit of a creamy, lemon curd mid-palate fleshing out as it airs. There’s a nice layer of melony fruit in the mouth and excellent length for a modest Macon. This is fresh and delicious showing just a whisper too much oak but so sapid and minerally it’s easy to overlook. 89pts    (hide)

  Wine review by Gregory Dal Piaz

  
  

• October 2009

  A super Tuscan originally was a wine from Tuscany that fell outside of the laws governing wine production. the first two reasons for creating a Super Tuscan both revolved around the grapes in the blend. This ultimately goes back to the rules governing Chianti production, though... Read moreA super Tuscan originally was a wine from Tuscany that fell outside of the laws governing wine production. the first two reasons for creating a Super Tuscan both revolved around the grapes in the blend. This ultimately goes back to the rules governing Chianti production, though there is a history of several of these wines existing in non-commercial quantities that predates these events. In the 1960's the mandated blend for Chianti included what were thought of as lesser grapes as well as white grapes. These laws were in place to protect small vineyard holders who had these varieties planted. It ensured they had a market for their wines. Many producers argued that they could produce better wines if they worked outside of the laws. In fact the laws were eventually amended to allow for many of the wines now called super Tuscans to be labeled as Chianti but that is a another story. Producers were of two schools, those that felt wines made from 100% Sangiovese would be an improvement over the blends in place, and the other faction that though non-traditional varieties would improve the blends. The non-traditional varieties turned out to be mostly Cabernet in the early years though it has turned out that Merlot is frequently a better partner for Sangiovese. A smaller group of producers made wines that were infact Chianti blends but from outside of the recognized Chianti region so they latched their wagon along to the Super Tuscan train. So these early producer made these wines yet there was no place in the DOC laws for them so they were labeled simple as table wines. that is the kiss of death for a premium producer in Italy so they searched for a better name with which to market their wines. Thus the Super Tuscan was born. Today some wines that once were super Tuscans have returned to the Chianti Classcio fold as the laws have changed. Podere Il Pallazzino's Grosso Sanese for example. Other wines have changed compositions, Rocca di Montegrossi's fine Geremia was once all Sangiovese but is now Cabernet! So what remains as Super Tuscans are a fair mess of wines that range from Sangiovese to Merlot, and Cabernet. Many of the newest crop of Suoper Tuscans come from the coastal regions of Tuscany, the Maremma. They are very frequnetly Bordeaux styled wines. It's a minefield when it comes to generalizing about these wines but they short answer is that these are wines that the producers feel represent something special and idfferent among their line-up. Bonus question, What was the original Super Tuscan? The first commercialized Super Tuscan?    (hide)

  Forum post in the topic Super Tuscan Question by Gregory Dal Piaz

  
  

• October 2009

  http://www.bargogo.com.tw/pro_show.php?class_id=17 It's a cool product idea, and probably would be great for bartenders who work house parties. !http://www.bargogo.com.tw/map/class/big/1229313402184690612.jpg! It looks like sound equipment when it's folded up.... Read morehttp://www.bargogo.com.tw/pro_show.php?class_id=17 It's a cool product idea, and probably would be great for bartenders who work house parties. !http://www.bargogo.com.tw/map/class/big/1229313402184690612.jpg! It looks like sound equipment when it's folded up. !http://www.bargogo.com.tw/map/product/big/121755577521407.jpg!    (hide)

  Forum post in the topic Portable Bar by mark

  
  

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