From the sublime to the ridiculous... and in between

Sorry to hear about the NJ wine. We usually try the "local" wines where they exist. I've had some pleasant surprises, but also some dreck. Never had wines from NJ though. If given the "opportunity," I'll probably pass.

Of the domestic (US) Merlot producers, I rank Shafer up there with Duckhorn, Milat, Joseph Phelps, and the Beringer Howell Mtn Bancroft Ranch. Top notch Merlots.

I too have been passed several Argentinian Merlots (and even more Chilean Merlots), and have yet to find one that was worth the time to sip them. Argentinan Malbec from the Mendoza region is another story, as most seem to be very good. Maybe there are some good Merlots from Argentina and Chile, but after dozens, I've yet to find one.

Hunt

I will never forget a meal I had when attending a technical meeting many years ago. I needed lunch in a hurry and had to select a restaurant at random close to the meeting center. The restaurant was neat enough and seemed to have a decent menu. I selected something, I forget exactly what, that was supposed to be served over noodles. The waitress soon came back saying that the chef(boiler might be a better word) was down to one box of the entree, and unfortunately the noodles had been left out. Could he substitute spaghetti? Since the restaurant was using commercial entrees in bags to be warmed in boiling water, I selected a more simple dish. I did not have any wine and had a name brand beer instead. Then I had a much better dinner that night at a restaurant suggested by some natives of the city. Beware of restaurants next to convention centers that get a huge tourist trade.

One of the features of the Shafer that I enjoy is that - whether through simply greater care or an intentional approach; I suspect both - it has much more complexity and depth than many US Merlots I've tried. Is that also true of the others you mention? If so, i shall have to do some comparative testing. [Overgeneralising, I would say that my favourite US varietal tends to be Zin, and the Shafer Merlot appproaches some of the characters that I like about that grape]

So: this was the 03 Andeluna Reserve. My notes say 'above average tannins and depth, some integration but paling in comparison {to Shafer}; a little too acid and harsh especially in aftertaste' - I suspect it might actually benefit from a year or two storage.

Yes, all of the others offer far greater complexity than the majority of US Merlots that I have sampled, especially the Beringer. It unfolds like an onion (NO onion on either the nose, or palete though!) as the evening progresses. It is also the most Zin-like of the bunch that I named.

Not one that I have seen. Thanks for the notes.

Hunt

Ewan McNay wrote: Turns out that NJ law apparently (?) allows restaurants without wine

Ewan, Here in NJ, farm wineries are allowed a small number of "off premises" tasting & retail sites, which are actually carefully defined & bonded as part of the winery, wherever in NJ it may be. It's actually a rather enlightened regulation, IMHO, in that it benefits the small wineries and small restaurants both. Yes, it is designed to benefit local interests. I see nothing wrong with that; the big producers have a natural edge in marketing & distribution.

the cabernet was

Yowza. I have no idea whose wine it was, but our local wines do, unfortunately sink to the depths you describe. Others are considerably better.

There are some old farmers who know more about fruit and vegetables than wine, who got into winemaking thinking to turn a greater profit. The developing NJ wine industry is trying earnestly to improve its products, but it's an uphill battle when dealing with wine producers who might know little about fine wines.

Other wineries are interested in & capable of making pretty decent wine. Maybe not "World Class" wine, but sound and enjoyable and a complement to dining.

I've had both experience. At a neighborhood restaurant I had a locally produced red which had such high VA that it would have done better on the salad than in a glass. (The restaurateur staunchly defended it. It was the last time we ate there.) Recently we attended a wedding at Cape May Winery. A lovely setting, but for legal reasons the caterer was unable to serve the house wines. A pity, because the the house wines I tasted separately were far more interesting than the French, Italian and Californian wines served at the reception. I look forward to trying more of their wines.

I sympathize with your NJ wine experience, but I hope it doesn't give you the impression that all NJ wines are poor.

BTW, I've no connection to any wineries, 'though I do know a few people.

Mike MTM, Cokesbury, NJ, USA

Posted Via Usenet.com Premium Usenet Newsgroup Services

---------------------------------------------------------- ** SPEED ** RETENTION ** COMPLETION ** ANONYMITY **

----------------------------------------------------------

Mike - thanks for the information. I agree, sounds as though it's a smart set-up. [And BYOB was permitted, we discovered; unsurprisingly the other tables were thus equipped :). Had we not been up against a theatre time crunch I would have slipped out after we opened the cabernet..]

I must apologise for not taking better notes! Mercifully, perhaps, the details fled rapidly.

Well, if you have a recommendation or two, I'd be glad to seek them out. It was probably worthwhile to plumb the depths, once, I guess :).

Thanks - E