I went into Whole Foods to get a one-ounce taste of a Y'quem at $20 an
They didn't have it, so I tasted a Barolo 2000 Monprivato at $5 per
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, 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.
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.