TN: 04 Patricia Green PN

Monday Betsy made a capon with a mixture of herbs, honey, & goat cheese tucked into skin (sounds like a wine-killer, but the fat in the capon makes it pretty mellow and wine-friendly). Served with salad and dirty rice, and a 375 of the 2004 Patricia Green Pinot Noir (Oregon). I only had a half a glass (I was going to a previously reported tasting that evening), but found it a bit too acidic even for me - the cherry fruit was just too tart. But there was plenty left for dinner Tuesday (leftover capon plus roasted brussels sprouts), and it showed far better with the air. Sweet cherry fruit, a light overlay of earth and sandalwood (this wasn't very oaky, but that exotic wood aroma was definitely there). The acidity was still high, but not bothersomely tingly - it actually made it work well with the food. This was actually a pretty good example of Oregon PN, except that the finish was a bit short. I don't think this is a wine for aging even short-term, but it definitely showed better with air. I wonder if day 1 there was some VA I didn't identify as such, which blew off. Anyway, on day 2 this gets a B from me.

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

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DaleW
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