Wine Talk

Snooth User: napagirl68

Whatcha drinking tonight- part 2 (for Zuf)

Original post by napagirl68, Apr 28, 2013.

 

 

 

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Reply by JenniferT, May 12, 2013.

Another day, another bottle of wine wine (two, actually): 

1) 2006 Roussanne, Andrew Rich, Columbia valley. The first Roussanne I've had since I recently started really trying to actually pay attention to what I'm drinking and learn about wine. Given my limited suite of reference points, it kind of reminded me of a super floral version of a viognier.

2) 2008 Chardonnay, Kumeu River Estate, NZ. Pretty good.

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Reply by EMark, May 12, 2013.

Imagery Estate Winery Sonoma County Barbera.

 

When I go to the wine country, I like to stop off at one or two wines that I'd never heard of before.  This one was pretty close to where we stayed in Glen Ellen.  It is actually owned by Benziger.  So, it is not a tiny little family run operation.  It's niche is that it makes wines from the grapes less used.  So, they have bottlings from several Italian grapes--Sangiovese, Primitivo, Lagrein--although they also have a Malbec and some of the usual red Rhone suspects.  The have a wine labeled "White Burgundy" (Horrors) which is a Chardonnay Pinot Blanc blend.

I found their wines to be pretty consistently drinkable.  Notice the artwork on the label.  Every bottling is has an original piece on it.  So, for every bottle I bought, I figured I was supporting an artist.

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Reply by napagirl68, May 18, 2013.

 

 


 

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Reply by JonDerry, May 18, 2013.

Grand Cru nonetheless! 

How did it go down NG?

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Reply by napagirl68, May 18, 2013.

It was great, JD!  I had to force my husband to help me drink it tho... he doesn't like champagne, but I sure do!

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Reply by EMark, May 18, 2013.

Yesterday, Snooth had an article with some ideas for grilling chicken.  There was one with a marinade with Moroccan spices that sounded pretty good.  The recommended wine accompaniment for it was a Chenin Blanc.  CB is not my favorite grape, but it is not unreasonable to think that the variety of spices and slight sweetness in the marinade would actually be a good match for it.  I few weeks ago I posted on this board that I did not "get" Vouvray.  Well, it turns out that the only Chenin Blanc that I have on hand is a Vouvray.  So, it is chilling down waiting for this evening.

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Reply by napagirl68, May 18, 2013.

How did you like it, EMark?  I LOVE Vouvray... it is a very versatile wine.  It is my go-to with Asian cuisines...

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Reply by JenniferT, May 18, 2013.

I'm interested to know, too! I have some CB and Vouvray that are on the list of things I want to open and explore soon.

Planning on opening two (or three, depending) red wines tonight, and playing the food matching game. (Which wine pairs the best with roast leg of lamb, stuffed with a rosemary/olive/anchovy stuffing. Here are the contenders: 

1) A Douro wine - 2008 Portal Colheita. 

2) Rioja reserva - 2005 Marques de Caceres

3) A Rioja crianza - 2008 Dinastia Vivanco 

All to be followed by chocolate cake and a couple of ports I still have around. I swear, discovering the port+chocolate combo has changed my life! :)

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Reply by JonDerry, May 19, 2013.

Yes EMark, we're all looking forward to see how this vouvray cliff hanger turns out ; )

If you can find some Huet up where you are Jennifer, they are pretty much the gold standard for Chenin Blanc from the Loire valley in France. They make all different kinds but "sec" is dry and "Demi sec" is half dry. Had a '10 Demi Sec Clos du Bourg recently that was pretty stunning to say the least.

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Reply by outthere, May 19, 2013.

The '10 Huet Le Mont Sec we had a few weeks back was spectacular!

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Reply by JenniferT, May 19, 2013.

Not looking good for getting Huet so far...the two biggest stores (with searchable inventory online) showed nothing. There are two pretty good smaller stores in the city I can check...I might have some luck there. Otherwise it will have to be added to the over-the-border-wishlist.

Thanks for suggesting it though!

The Reserva I had last night was strange..I noticed that the wine had bled down the side of the cork when I opened it. My boyfriend was confident that it was faulted. I didn't purchase this one in province so I don't think I'll be able to return it anytime soon. (Too bad as that's the second faulted bottle I've had thus far from that store...a Cote d'Or PN had from them just REEKED of a plasticy smell). 

Dinner was still great and I picked up another reserva to replace it for the flight. The Douro wine was the best pairing in the end.

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Reply by EMark, May 19, 2013.

Boy, I had no idea there were so many inquiring minds wanting to know.

The Marc Bredif Vouvray was quite good--big flowery and fuity aromas.  Initial palate sensation was very refreshing.  Noticeable sugar accompanied apply flavor.  Also very nice acid with a lemony hint.  This is the kind of wine that I think goes well with or without food.  I certainly agree with you, NG, that this would be winner-winner with Asian food.  I also think it would be a great summer sipper in the back yard, and an outta-sight picnic wine.  This may have won me over to the Vouvray side.

My Moroccan spice marinade needs some work, though.  The chicken tasted great.  However, the spices that covered the pieces were burned.  So, it looked horrible.  The obvious problem was flaring from the grill.  I really think I can cut the amount of olive oil from the marinade to try to control the flarining.  The research continues.

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Reply by outthere, May 19, 2013.

Bout time I popped this Fox.

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Reply by Richard Foxall, May 20, 2013.

OT: So how was it?  I'm about to drink my last one, after checking the notes I made last year. 

About those Huets, let's slow down a little.  Those babies are built to age.  I intentionally buried mine so that 1) NG can't break into my cellar and find them easily and 2) I don't rush to drink them.  They are just entering the drinking window now, and in some cases want a little more time.  I buy lots of chenin, mostly Vouvray, and I find good inexpensive bottles (sub $20, sometimes under $15) to tide me over until the Huets are at peak.  Gotta say, I almost want to order them from Garagiste whenever Rimmerman has them, but I can't quite bring myself to deal with him and his shipping stuff.  He does have (usually) the best prices on Huets of all sorts.  "I don't always drink white wine, but, when I do, I prefer Chenin Blanc."

So what did I drink last night with my burgers?  2007 Chappellet Moutain Cuvee.  A "red Bord blend" with all five of the current bord varieties.  Definitely not in the league of one of their cabs, either the signature or the P. Hill, but nice.  About 51% cab, so it was rounder (although the Petite Verdot gave it a little tannic bump), a little greenness maybe from Cab Franc.  Predictably Cab/Merlot profile for the most part.  Since I paid only $20, I'm satisfied, but I wouldn't go a lot higher.

Before I opened that, I finished off a 2009 Pedroncelli DCV Petite Sirah that had been opened a couple days earlier.  Man, that got better with air, and what a deal at about $13. 

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Reply by outthere, May 20, 2013.

I drank half of it last night. The color was advanced showing some age. After about an hour the nose was black olive, tobacco and graphite. The palate was mature fruit but the tannins were still pretty powerful. I picked up a second bottle on LastBottleWines and will probably keep it another year before opening. Really liked it, gave me a morning headache though.

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Reply by JonDerry, May 20, 2013.

I have 6 more of those Huet demi sec '10's Fox. Definitely one of the better whites I've had and a clear WOTF in a flight of 4 I had at a party recently. I've heard the '11's aren't as good, and then '12 looks pretty doubtful, and '13 doesn't seem like it's off to a good start either. Nothing definitive yet, but I continue to go long on most major european regions in 2010.

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Reply by JonDerry, May 20, 2013.

Not to mention '10 was a pretty warm, dry year so it's no surprise these wines are showing good. Drink some now, stock up on what you like, drink plenty later too is what I preach in this case.

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Reply by Richard Foxall, May 20, 2013.

I've got about the same number sitting below me right now, two of each of the sec bottlings.  I'd probably have bought more if I had known the next couple years would be so fallow.

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Reply by JonDerry, May 22, 2013.

A slap up late lunch with dad today in downtown san Clemente. Brought a Huet from the stash and enjoying  a '10 Crocker & Star Cab Franc...we're making half baked travel plans for later in the year.

the C&S is plenty big and ripe, but also a little sulphurous and not over the top, so I'm digging it but also wondering how long this bottle's been open. Kinda feels like a day 2 or 3.

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Reply by outthere, May 22, 2013.

With Grilled Tri-Tip just to honor Mike since he was our tour guide at the Historic Vineyard Society event a couple weeks ago.

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