Sulfur

• March 2010

  Or you could add the dye to the food itself - though I have some people of Irish descent close by and they may well attack me with a shillelagh. Besides, I rather like Corned Beef and Cabbage...

  Forum post in the topic St. Patty's Day pairing by zufrieden

  
  
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  March 2010

  Les Bosquet des Papes Chateauneuf du Pape 1990

  Snoothrank: Starting at $59^.99

  This offers up intense notes of wet dog, mint, rootbeer extract, and medicinal tones over a bed of damp earth. On the palate this feels round and integrated with a fleshy mid-palate that is full of bruised dark fruits and leather. The finish is long and delicate with nuanced, savory... Read moreThis offers up intense notes of wet dog, mint, rootbeer extract, and medicinal tones over a bed of damp earth. On the palate this feels round and integrated with a fleshy mid-palate that is full of bruised dark fruits and leather. The finish is long and delicate with nuanced, savory notes of earth, dried meat and leather. At the end of peak drinking this still retains some lovely characteristics. 90pts    (hide)

  Wine review by Gregory Dal Piaz

  
  

• March 2010

  Please suggest some wines to go with corned beef and cabbage. Thanks in advance...

  Forum post in the topic St. Patty's Day pairing by d4cats

  
  
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  March 2010

  Vinhos D. Joana Touriga Nacional Vinho Regional Alentejano Encostas de Estremoz 2003

  Snoothrank:

  We were a bit surprised with this wine. We are not as acqainted with Portuguese wines as we should be. However some close Portuguese friends (restauranters) advise chicken as a good choice for some of the more aged Portuguese wines. This was an accidental choice...chicken stuffed... Read moreWe were a bit surprised with this wine. We are not as acqainted with Portuguese wines as we should be. However some close Portuguese friends (restauranters) advise chicken as a good choice for some of the more aged Portuguese wines. This was an accidental choice...chicken stuffed with 4 large sprigs of fresh rosemary and 4-6 cloves of garlic crushed. Roast on BBQ @400 degrees (not on direct heat) for 1 hour 40 minutes (25 minutes per side). Let stand for 15 minutes. With Garlic mashed potatoes...really held up well. Cherries on the nose...cherries up fornt on the tongue but chocolate and cassis on the back...fairly long. Make sure to decant...unfiltered wine.    (hide)

  Wine review by Bob Young

  
  
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  March 2010

  J J Prum Graacher Himmelreich Riesling Kabinett 2007

  Snoothrank:

  Woof! Beautiful and interesting aroma of wet dog fur and shoe leather. Tastes similar plus also yields a burst of tart-sweet fruit. Hints of guava, passionfruit. Lovely clean finish.

  Wine review by dynowine

  
  

• March 2010

  The main problem with traditional corks is that sometimes they can produce off-flavours in the wine if the cork is produced from bark off cork oaks that had a specific fungal infection. It seems to be a reasonably rare problem, though, you do have to be a bit unlucky to get a corked... Read moreThe main problem with traditional corks is that sometimes they can produce off-flavours in the wine if the cork is produced from bark off cork oaks that had a specific fungal infection. It seems to be a reasonably rare problem, though, you do have to be a bit unlucky to get a corked wine. The problem is due to a compound in these corks called 2,4,6-trichloroanisole (TCA), which produces characters of wet cardboard, damp cloth and wet dog. It also suppresses the desired/expected wine characters. It can cause quite a dramatic effect, or just a subtle loss of character, depending on how bad the cork is. In addition, there are corks such as DIAM which are made from cork that has been processed and (sort of) sterilised -- in theory, these should not give wines any cork taint. See, for example: http://blog.hugel.com/en/2009/04/at_last_corks_without_the_risk.html    (hide)

  Forum post in the topic Different kinds of corks by penguinoid

  
  
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  March 2010

  Elena Walch Alto Adige Muller-Thurgau 2007

  Snoothrank:

  Crisp mineral nose with a faint sulfur quality. Moderate-to-high acidity in the mouth with a light body and notes of green peppers and grass. Bizarre almost nonexistent finish. Well made but a little weak overall for me.

  Wine review by solomania9

  
  

• March 2010

  I definitely can smell the asparagus, and remember as a seven-or-eight-year-old knowing what my great grandparents (the greenest thumb I've ever met still resides with my ggfather, who spent most his years growing all sorts of things in Lake County, but 'retired' to Ojai where he... Read moreI definitely can smell the asparagus, and remember as a seven-or-eight-year-old knowing what my great grandparents (the greenest thumb I've ever met still resides with my ggfather, who spent most his years growing all sorts of things in Lake County, but 'retired' to Ojai where he still grew up a storm in his 'backyard garden' of a few acres) had for lunch when I visited later in the afternoon, merely by visiting their bathroom. He was very good at growing some of the most delicious asparagus I've ever had at many meals on multiple continents, over a very long growing season. Unfortunately, not a lot of retsina makes it overseas, though I imagine the Bay Area gets more selection than Tokyo. I could definitely show you several during some taverna crawling in Athens, lickety split. I talk about my most recent experience with a retsina in Tokyo here: http://www.snooth.com/talk/topic/owner-cooking-school/2/   From a Wine & Spirits mag. article on a visit to Astoria, Queens and a liquor store there (fyi Astoria has the most Greeks outside Greece) that stocks hundreds of different Greek wines: ==== "Retsina is still the top seller," the salesman remarks.   And why not? I love a good retsina, if it's fresh and crisp (as it should be - the problem is that in a non-Greek neighborhood, retsina often languishes far too long on a dusty bottom shelf). There's no other wine that pairs so well with the sharp and aggressive flavors found on a mezes platter: pickled grape leaves wrapped around spiced rice, thick yogurt made tangy with garlic, beet salads, eggplant purée, salty feta, crunchy caper berries, bitter greens... retsina handles them all, refreshing the palate with that cool, foresty note of pine. I add a bottle to my cache. ==== Of those I can remember having in the States (I'm trying to focus on quick meals at that small place in the Farmer's Market in L.A., right next to the Grove, or that extremely popular scene of a place just off PCH in Malibu, both of whose names I can't remember right now), Kourtaki stays in mind as a fresh and very mild entry-level retsina, and is probably the widest-distributed, though Boutaris is probably up there in sales, too. Both of these two are very mildy resinated to capture newbie interest, even if old hands don't usually order them. Retsina's home is in Attica, but I remember a sunny, fruity light-handed version from Crete called Creta Olympias. Gaia Ritinitis was more of a refined, modern style, something purists would call heretical though what wine geeks new to retsina might like, while Malamamatina was very old-skool with a deep yellow hue (some people water it down a bit when drinking, it's that hardcore). The Tyrnavos Co-op wine I mention in that other thread was actually two different bottles, and made from muscat, which is not the usual grape. One was labeled Retsinaki and the other Ampelophyllo, though I don't know if they're distributed in the US.      (hide)

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

  
  
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  March 2010

  Patrick Lesec Cotes du Rhone Villages Cuvee Richette 2006

  Snoothrank:

  Well...considering the fact that I had this with Red Snapper and Angel Hair Pasta, simmered in olive oil, onion, shitake mushroom, garlic, oregano and thyme, with a hint of goats cheeze and brewers yeast, I thought it was complimented well. Of course the price to quality ratio... Read moreWell...considering the fact that I had this with Red Snapper and Angel Hair Pasta, simmered in olive oil, onion, shitake mushroom, garlic, oregano and thyme, with a hint of goats cheeze and brewers yeast, I thought it was complimented well. Of course the price to quality ratio plays in at some point. In the end I thought it was a pretty good wine. Bottom Line? Not the best but certainly ok for a Tuesday night in a snowy winter. I think I'll drink the whole bottle :>)    (hide)

  Wine review by javry

  
  
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  March 2010

  Panarroz Jumilla 2007

  Snoothrank:

  I am more than pleased with this wine given its low price range and my love of Mourvèdre. It tastes great with anything "gamey" or grilled. Normally I drink Panarroz on its own, but I especially enjoyed it with garlic tilapia--something I really did not expect!

  Wine review by TheKicat

  
  

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