My first taste of a good wine


I went into Whole Foods to get a one-ounce taste of a Y'quem at $20 an ounce. (shot)
They didn't have it, so I tasted a Barolo 2000 Monprivato at $5 per shot.
Then I tasted a Chateau Pavie 1982 Valette St. Emilion 1st Grand Cru at $10 per shot.
I suppose to really taste, I would've had to let it decant, do a little rolling it around in the glass, sniff like a fool, gargle it, let it roll around on the front, middle and rear part of my tongue, and jump up-and-down like Gordon Ramsay, and of course, drink more than an ounce.
For a novice, (you know who you are who call me a drinker of Charles Shaw), the only remarkable note I can make is that I liked the color of each wine. (Not purple.)
I could not taste nor smell any of the usual buzz words descriptions: tobacco, cassis, etc.
Guess I'll have to keep trying those $10-$40 bottles of wine. Surely someone will tell me I couldn't had a better taste test for $16 with something different. But I enjoyed it.
Tasted another one at $1 a shot -- Chateau Haut-Piquot 2005 Lussac St Emilion.
Dee Dee
Reply to
Dee Dee

Dee Dee, when I was first getting into wine sometime back there in the early 60's, myself and another guy went to a wine bar in DC to sample some good wines. After an hour, we had run up a tab of $180 and remember this was in the days when La Tour was to be had for less than $18/blt. What we learned was that we could taste the same wines at home a lot cheaper. Once we formed a group of 6 guys, we also found that we could learn infinitely more because we could focus the tastings to compare similar wines. Each month one person would be totally responsible for the tasting. He had to do the research, shopping and hosting. We divided the cost at the beginning of the evening. We soon adopted a rule that all the wines tasted had to be currently available and the corollary was that no cellar wines be part of our tastings. It is easy to learn a lot this way.
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Reply to
Bill Loftin
Hey, you might mean first taste of an expensive wine, but if you didn't think some wines you had tried were good, you wouldn't still be trying! Good doesn't have to be expensive.
I like the '82 Pavie, a nice lighter St Emilion, very different from the newer Pavies.
Prices are better than restaurant pricing (figure the Mascarello is $150 in a restaurant, '82 Pavie is probably $250+). Not bad for tastes. 1 oz is hard, though.
thanks for reporting.
Reply to
DaleW

1982 Pavie was, in my opinion, expressive of terroir and was a true Saint-Emilion and the Valettes who owned it were delightful people who understood their wine and their heritage.
Timothy Hartley
Reply to
Timothy Hartley

Thanks everyone for your interest and replies. This wine was tasted at Whole Foods, Fairfax, VA. Dee Dee
Reply to
Dee Dee

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