Superb

• November 2009

  Depends on what you mean by 'long life'. That's a term I personally use for ... from the '70s that are in superb form. Also ports and Jura vin jaune from that era. I wasn't collecting Australians then and the Brunellos were all from Italy that I had from that period, and they,... Read moreDepends on what you mean by 'long life'. That's a term I personally use for ... from the '70s that are in superb form. Also ports and Jura vin jaune from that era. I wasn't collecting Australians then and the Brunellos were all from Italy that I had from that period, and they, unfortunately, are all drunk up. I know Penfolds Grange and 389s last well from the '80s (the Grange was a bit cheaper then ;-) ), but don't know about others from that period because my knowledge of Oz was scanty back then. Certainly a whole range of California cabernets and zins (and even a few merlots), Burgundies, Champagnes, Rhones, Barolos, Super Tuscans and late-harvest German rieslings from the '80s are doing very well right now. First half of the '90s, some dry Bordeaux whites and Burgundy whites can be good, though though they are exceptional ones, but many more Californias, Washingtons and Oregons (pinots, cabs, zins, sparklings and the rare still chards), all sorts of French and Italian and Spanish bottlings (Rioja was all I knew then) are great now. Haven't had any success at all with New Zealand wines from that period, and still wasn't giving enough attention to Oz at that point. Didn't even have South America on my wine map then, and for various reasons wasn't picking up South African products at the time. The last 5-15 years and the number of great, maturely healthy (while in many cases still adolescent) wines just mushrooms. These are all from my personal experience, and I could list actual wines but it would be too lengthy a post. I do know if you look for the best wines from the type and region and periods I've mentioned, and know they've been stored well, you'll be very pleasantly surprised by what a mature wine can be. GregT, I'm going to part ways with you on your comments about fortified wines. Yes, you are absolutely spot-on about the relative value of ports these days, and even if there seem to be a lot of ports out there from the '70s and earlier, the fact is there actually isn't the selection you might want. Kinda like hunting for California reds from the early '90s in the marketplace now in terms of range of choice. So I say that if you're interested you should explore a range of ports now, learn what you like, and lay down what you can (and nothing wrong with also laying down those from the '70s and '80s you can buy now, because they'll continue to improve with age). 20 or more years from now you'll be happy that you did. Especially so for Madeiras since the selection for them is seemingly more limited to start with, and certain collectors have been talking the market up considerably over the past few years. I haven't hunted enough for aged sweet sherries, but the fact that you almost never see them in the marketplace means that you should buy new releases you know you like if you want to drink them in the future. I can't talk intelligently about Marsalas, Vin Santos, Banyuls, etc., because of lack of sufficient personal knowledge, but that's something I plan to remedy in the future. Though not fortified, late-harvest German and Alsatian and Austrian wines are just plain cheaper now than they will be in the future, so go for them now. Ditto Sauternes, if you like them. You'd know more about Tokaji, Greg, so I'll leave that analysis up to you.    (hide)

  Forum post in the topic Long cellar life wines. by dmcker

  
  

• November 2009

  Yes, I'm familiar with Reidel's lawsuit against Eisch. My understanding is ... has always been consistently superb. A couple months ago I tried a chardonnay from Livermore, and was amazed at how great it was. Unfortunately, I forgot to keep the bottle and can't remember what it... Read moreYes, I'm familiar with Reidel's lawsuit against Eisch. My understanding is ... has always been consistently superb. A couple months ago I tried a chardonnay from Livermore, and was amazed at how great it was. Unfortunately, I forgot to keep the bottle and can't remember what it was! Right then, will have a look for that d'Alba. Have only tried one Piedmont barbera since the Cali ones, and it didn't even come close. I don't really climb much of anywhere except El Capitan these days. I leave all my climbing gear pretty much in California, although I do a bit of cragging her in Ontario from time to time. I'm also part of the group that's exploring Mamoth Cave, Kentucky, so I spend a few days underground each month. So far this year, we've discovered, explored and surveyed about 9,000 feet of new passage, lots of it small, but at least one room big enough to fit a small winery. Cheers, Pete    (hide)

  Forum post in the topic Stemware - Eisch "breathable"... by passthepitonspete

  
  

• November 2009

  Fibo, Deutz had an operation in California in the '80s, down in San Luis Obispo, that was superb. Better wine by far than Domaine Chandon up in Napa, which was the only other French-capitalized house in California at the time. At least as good as Schramsbeg, and considerably better... Read moreFibo, Deutz had an operation in California in the '80s, down in San Luis Obispo, that was superb. Better wine by far than Domaine Chandon up in Napa, which was the only other French-capitalized house in California at the time. At least as good as Schramsbeg, and considerably better than Jordan, which hadn't spun of J yet. Something went wrong, though, and they kinda evaporated sometime during the '90s, with a chunk of their assets sold off to others. Subsequently, the other French houses sprouted in Napa. Really a shame about Deutz, though, because they were making wine that was, firstly, just plain great bubbly, and, secondly, produced in a part of the Central Coast that was generally under the radar at the time. Good to hear they are doing well down in Oz.    (hide)

  Forum post in the topic Good sparkling wines not from... by dmcker

  
  

• November 2009

  I'd stay away from the Silver Oak (both Napa and Alex). They're just so gaudy ... in your budget and it's superb, with chewy raisins and a big boy attitude. Or, the Stefano Farina 1999 Riserva Barolo I drank last night would do the trick nicely. It's a happy melange of acid,... Read moreI'd stay away from the Silver Oak (both Napa and Alex). They're just so gaudy ... in your budget and it's superb, with chewy raisins and a big boy attitude. Or, the Stefano Farina 1999 Riserva Barolo I drank last night would do the trick nicely. It's a happy melange of acid, mature fruit and oak. I gave it a four hour decant and it was perfect. Also, 2001 Poderi Aldo Conterno "Bussia" Barolo is simply marvelous right about now. It could keep going, but currently it's heaven in a glass    (hide)

  Forum post in the topic Celebratory bottle... by Girl Drink Drunk

  
  

• October 2009

  Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... is that Syrah is simply a superb match for my Autumn Table. From stews, to roasts, with plenty of root vegetables in the mix, my foods of fall tend to be rich, but not to weighty, and full of deep,... Read more Pairing Roast Turkey and Syrah By Forming a Flavor Bridge ... is that Syrah is simply a superb match for my Autumn Table. From stews, to roasts, with plenty of root vegetables in the mix, my foods of fall tend to be rich, but not to weighty, and full of deep, layered, earthy flavors.  This past weekend I had some Syrah, young and old, laying about so I turned to the kitchen to use a bit up and create a dish that captures some of the trademark notes of the wine, bacon fat and black olives, forming a brigde between the dish and the wine. What to expect: Syrah One of the few grapes to really be a global success. Syrah combines a meaty core of ripe berry fruit, with tones that range from herbal to peppery, in a package that tends to be medium bodied with good acidity and moderate tannins. With age the wines can gain lovely leathery and black olive notes that make them a great match for savory and gamy dishes. Find more Syrah perfect for this dish Bacon Fat and Black Olives: Classic Syrah descriptors Find Ogier's La Rosine Priced from $27.99 Ogier’s La Rosine is a mini Cote Rotie, of sorts.  Though the grapes  come from vineyards that lay between Cote Rotie and Condrieu, this 100% Syrah wine shares many traits with Ogier’s Cote Rotie. In it’s youth it exhibits typical Northern Rhone Syrah notes of grilled meats, red plum fruits and floral tones. With age the fruit melds into the background and  reveals layers of spice, earth, leather, and of course bacon fat and black olives. Roasted Turkey and Root Vegetables with the Essense of Syrah By: Gregory Dal Piaz This is a simple, one dish meal that combines roasted root vegetables with Turkey thighs. It's a recipe that would work well with gamy meats like Duck and Wild Boar as well, since it is formulated to work particularly well with Syrah. If you are not serving Syrah, fear not. This recipe works well with almost any dry wine, white or red. I have used virtually the same recipe, substituting Chicken and Pinot Gris for the Turkey and Syrah, with great results. To download a printable PDF file of this recipe please follow this link. Roasted Turkey Thighs with Aromatic Root Vegetables. Ingredients 3 pounds of Turkey Thighs, about 4 pieces in my case 1 lb Parsnips, sliced on the bias into ½ inch coins1 lb Carrots, sliced on the bias into ½ coins1 lb Rutabaga, quartered and sliced into ½ inch slices10 garlic cloves, peeled 1/4 cup extra-virgin olive oil 1 1/2 tablespoons Fresh Thyme leaves 1 tablespoon Minced fresh Rosemary 1 tablespoon Kosher Salt 1/2 teaspoon ground black pepper ¼ lb thick sliced bacon, cut into ¼ inch strips 1 cup wine (I used Syrah) 24 Moroccan cured black olives, halved Technique Preheat oven to 475 °F with rack in middle. Blend together the olive oil, fresh herbs, salt and pepper. In a roasted pan toss the vegetables with the oil mixture and spread the vegetables out into an even layer. Layer the Turkey thighs, skin side up, over the vegetables. Put the roasting pan into the oven. After 20 minutes remove the pan and add the bacon to the vegetable mixture tossing to combine., and keeping the Turkey thighs skin side up on top. Replace the pan in the oven and reduce heat to 350 °F. Bake for an additional 15 minutes, then remove pan from oven and add the wine and the olives to the vegetable mixture, tossing thoroughly to combine. Return to the oven and bake an additional 20 to 25 minutes. Once the turkey thighs are cooked through (165 on an instant read thermometer) remove the pan and let rest for 5 to 10 minutes before serving. Plate each Turkey thigh than add some of the vegetables as an accompaniment and drizzle the juices over the thigh to complete the plate.    (hide)

  From the article An Autumn dish of Turkey and Root Vegetables with Syrah

  
  

• October 2009

  As a Brazilian, I have easy access to A LOT of chilean wine. Its the most ... and Don Melchor (2004 is superb) Last week I was presented a Montes Alpha Syrah 2005 and i found it excellent . Im really looking forward to taste Montes Alpha M and Folly For a daily basis I'm always... Read moreAs a Brazilian, I have easy access to A LOT of chilean wine. Its the most ... and Don Melchor (2004 is superb) Last week I was presented a Montes Alpha Syrah 2005 and i found it excellent . Im really looking forward to taste Montes Alpha M and Folly For a daily basis I'm always with a Santa Carolina bottle, reserva or reserva da familia . Love the Pinot Noir and Carmenere respectively.    (hide)

  Forum post in the topic What do you think about... by Santa Adega

  
  

• October 2009

  Well The Monte Bello can be simply amazing. The Montelena is almost right there ... of the provenance, it's a superb buy to my mind

  Forum post in the topic Chateau Montelena Montelena... by Gregory Dal Piaz

  
  

• October 2009

  Here is a pretty good explanation: Super Tuscans are the premium wines of the ... "table wine". However, these superb wines were far and above the typical table wine. As such, the Indicazione Geografica Tipica (IGT) classification was created where the wine was classified based on... Read moreHere is a pretty good explanation: Super Tuscans are the premium wines of the ... "table wine". However, these superb wines were far and above the typical table wine. As such, the Indicazione Geografica Tipica (IGT) classification was created where the wine was classified based on region rather than varietal or blend. An IGT Toscana guarantees that at least 85% of the fruit used was sourced from the region. A Super Tuscan is an IGT Toscana that is of a certain premium quality and is often the signature wine from the producer. ie. Ornellaia, Tig, etc    (hide)

  Forum post in the topic Super Tuscan Question by rhwine

  
  

• October 2009

  Tasting Steaks and Red Wine With some surprising results ... meltingly tender it was a superb, succulent piece of meat that handled the infusion of flavor from the marinade effortlessly and stood up to the saucing without missing a beat. This lowly cut of... Read more Tasting Steaks and Red Wine With some surprising results ... meltingly tender it was a superb, succulent piece of meat that handled the infusion of flavor from the marinade effortlessly and stood up to the saucing without missing a beat. This lowly cut of meat, long a secret among foodies, is fast becoming a favorite, and more expensive too boot. It’s no surprise that the Flatiron steak won our little completion. It’s been determined by testing that this cut, from the inside of the shoulder, is the second most tender of the cow, second only to the tenderloin! Unlike many Filets however, the flatiron steak is rich in flavorful marbling and beefy flavor. Marinade serve two functions, infusing flavor and tenderizing tougher cuts of meat. The marinade I used includes a modest amount of red wine, which supplies acid as well as flavor, but relies on the oil to imbue the meat with layers of flavor. With a cut as tender as this you need to be careful not to over marinate the steak. Over marinating occurs when a cut is left in a marinade for too long but is also likely when that marinade is too acidic. To download a printable PDF file of this recipe click here. Red Wine and Herb Marinade In a nonreactive bowl combine thoroughly: 1 Cup Extra Virgin olive oil 1/3 Cup Red Wine 2 tbsp flat leaf parsley leaves, minced 2 tsp Fresh Rosemary leaves, minced 1 tbsp Fresh Oregano leaves 2 fresh bay Leaves ½ tsp Celery seed 1 medium red onion, thinly sliced 2 tsp freshly cracked black peppercorns I like to let this marinade infuse overnight before using it. When ready to use, place the marinade and the steaks in a Ziploc bag. Expel as much air from the bag as you can while sealing it, and then thoroughly massage the meat to evenly distribute the seasoning. Allow to marinate in the refrigerator for 2-3 hours. About 30 minutes before you want to grill begin preparing the grill. I use direct heat for a flatiron steak since it’s relatively thin and I want a nice char on my rare to medium rare steak. Remove steak from marinade and wipe clean of most of the marinade solids. In a non-reactive saucepan heat the marinade to a simmer and cook until the volume is reduced by about 20%, approximately the amount of water based liquids in the pan. Once the water has cooked off the onions will begin to cook. I let them sauté until they have just begun to gain some color then remove the sauce from the heat and allow it to cool. Before service I add the juice of half a lemon and 2 tbsp of minced parsley leaves to help refresh the sauce. That is a very simple marinade and dipping sauce for steak that not only enhances the flavor of the meat but also builds a flavor bridge to any wine that will be served with this dish. We tried several wines with our steaks. The bold, young Zinfandel, 2006 Ridge Geyserville to be specific, was a solid match but its richness didn’t cut the richness of the steaks. In fact it worked best with the lean flank steak. Our Cabernet entry, the 2005 Silver Oak Alexander Valley, didn’t really stand up to our marinade though the herbal elements in the wine did bring out the herb notes from the marinade. This might be a better pairing for a broiled or pan seared version of this dish. Our winning wine was the 2006 Warwick Old Bush Vines Pinotage. With a deep smoky tone, bright acidity and reserves of jammy red toned strawberry fruits this offered both complimentary and contrasting notes that meshed perfectly with the steaks.  Perhaps a wine better served with food than without. And that was that. While we were grilling to celebrate the end of the season we were, in fact, breaking in a new grill. It was a successful inaugural fire and I look forward to following up with more grilling adventures, sooner or later. Red Wine and Grilled Steak: A Classic Pairing with a New Twist 2006 Warwick Old Bush Vines Pinotage Priced from $16.49 This has the classic banana tone on the nose that is typical of Pinotage, but it's backed up by wonderfully aromatic notes of smoke and leather with a dry, earthy tone. On the palate the sharp tannins and solid acidity of the wine support slightly chewy dried strawberry and raspberry fruit notes that lead to a long, savory finish Red Wine and Herb Marinade Great with Beef, Lamb and Wild Game Marinades serve two functions, infusing flavor and tenderizing tougher cuts of meat. The marinade I used for these steaks includes a modest amount of red wine, which supplies acid as well as flavor, but relies on the oil and herbs to imbue the meat with layers of flavor.    (hide)

  From the article The Great Steak Shootout

  
  

• October 2009

  Five Decades of Oddero with Isabella Oddero Isabella Oddero in the cellars   ... mouth this is elegant with superb balance. The ripe, round tannins remain well concealed in a plush core of fruit. The lovely mouthfeel is complimented by the earthy floral tones and bitter cherry... Read moreFive Decades of Oddero with Isabella Oddero Isabella Oddero in the cellars   ... mouth this is elegant with superb balance. The ripe, round tannins remain well concealed in a plush core of fruit. The lovely mouthfeel is complimented by the earthy floral tones and bitter cherry fruit the wine retains but the finish does reveal a bit of heat and the tannins gain a slight powdery edge with time in the glass. This is filled with fruit yet it lacks a touch a detail. It may very well continue to improve in the bottle. 91pts 1974 Barolo This really has a lovely fruity quality on the nose with a lightness and brightness that still makes this smell quite youthful. There are nice notes of dandelion, pigskin, dry earth and licorice that add nice detail to the fresh black cherry fruit. In the mouth this has such purity and real finesse. It is clean and polished with a great core of mineral tinged black cherry fruit, superb length and a sleek, refreshing feel. It is elegant; a touch simple and perhaps even delicate by Barolo standards but is pure joy to drink. Each note is so precise and clear here that you don’t need any more complexity to be completely satisfied. 94pts 1978 Barolo Reticent on the nose yet evolving rich hints of macerated flowers, sandalwood, tar and wet animal fur in the glass. This is continues to be decidedly matte feeling with plenty of fleshy fruit backed up by rich, slightly chewy tannins. The fruit is dark with earthy, leathery tones and excellent length but this still has a touch of an undeveloped feel. It’s rich and lusty if a touch rustic and may remain so. 92pts 1989 Barolo Vigna Rionda The aromatic on this are superbly layered and still very fruity with hints of iron, smoke, smoldering herbs and dusty earth embedded in sweet notes of cherry, candied strawberry and strawberry and cream fruit tones. In the mouth the tannins remain ripe yet rigid giving the mouth an excellent, precise feel. This is rich and powerful and the fruit is just beginning to yield the stage to the emerging tertiary notes but remains wonderfully youthful. 93pts 2001 Barolo Mondoca di Bussia Soprana The nose combines very fruity and intense notes of candied black raspberry fruit and cactus leaves with hints of cigarette smoke, clove and vanilla giving this a bit of a modern appearance. Big, rich and chewy in the mouth with big tannins and a dark core of confiture of black fruits. There are nuanced of espresso foam, licorice and backing spices adding accent notes on the long finish but this is still very youthful and showing lots of baby fat. 92pts 2004 Barolo Spicy on the nose, with jammy red currant fruits and a touch of carob. Lovely fresh tannins and rich fruit give this a soft, round feel with ripe wild cherry and boysenberry fruit that is fresh and intense if a bit simple and dilute on the finish. A fine Basic Barolo 88pts 2004 Barolo Villero A real step up in refinement over the base Barolo with red fruits on the nose accented with clay soil tones rose petals, sweet sassafras, spicy savory tones and a liquory black fruit top note. This offers up a really layered and complex. Set of aromatics.  Deceptively soft at first, the wine snaps together on the mid-palate with well-balanced, crisp, faceted tannins and prominent yet integrated acids framing the bitter cherry fruit. There are lovely herbal, medicinal tones that draw out the inner core of sweetness of the fruit and add resonance on the long finish. A very promising wine but one that is best left alone for a decade. 91pts    (hide)

  From the article Isabella Oddero Visits New York

  
  

prev 1 2 3 4 5  ...  8 next