The One Winery

• November 2009

  Staying in NZ, then, maybe a good NZ pinot noir might be worth putting aside for at least five years? I recently had a bottle of 2007 Two Paddocks 'Picnic' Pinot Noir. Based on how much better the wine was after having been left open overnight, my guess is that it would also age... Read moreStaying in NZ, then, maybe a good NZ pinot noir might be worth putting aside for at least five years? I recently had a bottle of 2007 Two Paddocks 'Picnic' Pinot Noir. Based on how much better the wine was after having been left open overnight, my guess is that it would also age pretty well. Reading the producers website, they suggest keeping the 2008 vintage til 2016, for both their Picnic Pinot Noir and their (premium) Two Paddocks Pinot Noir: http://twopaddocks.com/wines-picnic-pinot-08.shtml http://twopaddocks.com/wines-tp-08.shtml Of course, you may know other producers whose Pinot Noir you prefer, but it's certainly another one to think about. Oh, and VegasOenophile mentioned sweet and fortified -- maybe some Sauturnes and some vintage port too? I've seen a Sauternes in the shops recently called "Le Tertre du Lys d'Or" for about $50 a half bottle, and one of the stores claims it is the second wine of Château d'Yquem. Maybe, but if so it'd certainly be worth getting a few bottles. I'll have to get at least one to try, when my bank balance is feeling a little bit healthier. Beware, though, that under AOC regulations Sauternes wines are allowed to use cryoextraction in place of botrytis infected fruit, and some cheaper Sauternes do this. This doesn't give as good a wine as that produced from botrytis infected fruit, but it is of course much cheaper to do.    (hide)

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

  
  

• November 2009

  Yes, I'm familiar with Reidel's lawsuit against Eisch. My understanding is that the engineers offered their invention to Reidel first, which rejected it, but Eisch saw the value and scooped it up. And now Reidel is ticked, which makes Eisch look all the better. Obviously Reidel... Read moreYes, I'm familiar with Reidel's lawsuit against Eisch. My understanding is that the engineers offered their invention to Reidel first, which rejected it, but Eisch saw the value and scooped it up. And now Reidel is ticked, which makes Eisch look all the better. Obviously Reidel feels threatened enough to sue. I'm a big fan of 7 Deadly Zins out of Lodi, which in spite of it being a blend from various winemakers, 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

  Wow some great ideas. Will look into if any of them are available here in NZ. Kyle - Yes love the Tempranillo I've had so far although it's been limited to a local example (Trinity Hills Gimblett Gravels). Had both the 2005 and 2007, by far one of my favourite wines. Trying some of... Read moreWow some great ideas. Will look into if any of them are available here in NZ. Kyle - Yes love the Tempranillo I've had so far although it's been limited to a local example (Trinity Hills Gimblett Gravels). Had both the 2005 and 2007, by far one of my favourite wines. Trying some of the Riojas is on my list.    (hide)

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

  
  

• November 2009

  Also a fan of the Sicilian Nero. So far only tried a few (Corallo, Canapi and Purato), but love them as an evening unwind wine. If there's one fault with them it's that they're a little too easy to drink. ^_^

  Forum post in the topic Nero d'Avola by GhostLemur

  
  

• November 2009

  Re: Girl Drink Drunk: The Enchanted Path needs its, ehh, "breathing time", for certain. I had a bottle of the '06 from work one day. It sat open for three hours. I then corked it, lugged it home in a backpack, on a subway, on a bus, then shlepped it a mile or so to my place. Let... Read moreRe: Girl Drink Drunk: The Enchanted Path needs its, ehh, "breathing time", for certain. I had a bottle of the '06 from work one day. It sat open for three hours. I then corked it, lugged it home in a backpack, on a subway, on a bus, then shlepped it a mile or so to my place. Let it sit on the counter, now open again, as I let a pour of it "evolve", and become syrupy and, frankly; out of this world. My point? ...It can travel ;). When it does finally begin to soften up (see: after several beatings), it's about as luscious and powerful a wine as I've had recently. Yummy, whopper-like stuff. http://www.snooth.com/wine/mollydooker-enchanted-path-2006/ !http://upload.wikimedia.org/wikipedia/commons/thumb/9/90/Mollydooker_Enchanted_Path.jpg/430px-Mollydooker_Enchanted_Path.jpg!    (hide)

  Forum post in the topic birthday cake red wine by ChipDWood

  
  

• November 2009

  Garagiste is an amazing source, and they will definitely expand your wine vocabulary (the person who writes the emails can get a little...detailed. I can also put out there, Rosenblum, they put out a number of different varietals but known mostly for their zin, syrah, and cab. All... Read moreGaragiste is an amazing source, and they will definitely expand your wine vocabulary (the person who writes the emails can get a little...detailed. I can also put out there, Rosenblum, they put out a number of different varietals but known mostly for their zin, syrah, and cab. All are big fruit and big flavor without the normal high alcohol. Also, had a blind tasting the other day, and the winner of the night was one of the least expensive bottles, a 2006 shoofly shiraz. It was really big with plum, berries, jam, pepper, spice, and nice powerful dark notes that sat on your palate and provided something to "chew over" after swallowing.    (hide)

  Forum post in the topic Newbie looking for Red Wine... by kylewolf

  
  

• November 2009

  Is it worth the risk? Certainly to some. The whole issue brings me back (again) to a guy named David Molyneaux-Berry, speaking at the Taste3 Conference concerning fakes, how to flush them out, and some of the things he and others are doing to put these older, potential fakes to the... Read moreIs it worth the risk? Certainly to some. The whole issue brings me back (again) to a guy named David Molyneaux-Berry, speaking at the Taste3 Conference concerning fakes, how to flush them out, and some of the things he and others are doing to put these older, potential fakes to the test. http://www.youtube.com/watch?v=HFnOSx6Ow1w It's a great watch, and highly recommended for those who may be interested in what's being done to investigate the authenticity of the higher end wines on the block as well as some just sitting in collections across the world. DMB would be one of my top five nominations should there ever be a thing called the "Snooth Hall of Fame".    (hide)

  Forum post in the topic Counterfeit Luxury Wines by ChipDWood

  
  

• November 2009

  Penguinoid, a lot of Chinese seem to think it worthwhile (I'm trying to picture ... the guests), but they're the ones who are suffering worst from the counterfeits, burglaries, etc. Seems like the kind of wine scam I hear more about in the US these days is fires in storage units to... Read morePenguinoid, a lot of Chinese seem to think it worthwhile (I'm trying to picture ... the guests), but they're the ones who are suffering worst from the counterfeits, burglaries, etc. Seems like the kind of wine scam I hear more about in the US these days is fires in storage units to cover up Ponzi-scheme-like pilferings by persons providing commercial storage (a recent story in Sausalito just across the Golden Gate from SFO). But definitely caveat emptor everywhere, especially with auctions by less-well-established houses. Prices have gone way too high for first growths and similar Bordeauxs, DRCs from Burgundy, etc. We may be seeing counterfeit 2007 C9dPs in the not too distant future, thanks to Parker's love affair with the vintage. Provenance needs to be considered as involving more than just how/where bottles are stored--instead, where and how are they sourced, in every sense of the word. Having worked in the past with people trying to establish and ensure entrusted e-commerce systems, I'm now thinking there might be a place in the future for systems to ensure entrusted provenance for premium wines... ;-    (hide)

  Forum post in the topic Counterfeit Luxury Wines by dmcker

  
  

• November 2009

  Gregory, Many thanks for these suggestions. I ended up with a great austian riesling (prager federspiel 2005) which had the body you described and was a perfect match for the soup. Then onto two different Barolos with the veal (the '93 Beni De Batasiolo was the crowd favorite,... Read moreGregory, Many thanks for these suggestions. I ended up with a great austian riesling (prager federspiel 2005) which had the body you described and was a perfect match for the soup. Then onto two different Barolos with the veal (the '93 Beni De Batasiolo was the crowd favorite, preferred over it's younger partner, the 2001 Marengo, though I maybe didn't air the latter quite as much, giving an advantage to the '93). But the big discovery of the evening for me as well as the guests was the Recioto di Soave (Ca' Rugate 2006, La Perlara) which I'd never heard of until your post. I had to get it special ordered from my local wine shop, but boy was it worth it. The pairing with the pear upside down cake was perfect. What an amazing end to an amazing dinner. Can't wait for the next one!    (hide)

  Forum post in the topic Pairings please by newton leblanc

  
  

• November 2009

  Chateau Louis Saint-Emilion Grand Cru 2006 or a Chateau Sansonnet Saint-Emilion Grand Cru 2004. If you can get a bottle, save it until 2017-2019. Also generally speaking most Cabs from 2005 will keep until 2017ish...Spend about $20 or so on one of those California Cabs and years down... Read moreChateau Louis Saint-Emilion Grand Cru 2006 or a Chateau Sansonnet Saint-Emilion Grand Cru 2004. If you can get a bottle, save it until 2017-2019. Also generally speaking most Cabs from 2005 will keep until 2017ish...Spend about $20 or so on one of those California Cabs and years down the line you WILL be happy!    (hide)

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

  
  

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