TN: Hot week with roses and other wines

of “Rose or White.” Nice first day of summer, perfect for sitting outs ide. This is not supposed to be dinner, but Roger grilled vegetables, tuna, steak, shrimp, and sausages. Fun night:

erroes, a bit of citrus, good. B

orange zest, chalky. Pretty sure not Champagne, guess Chenin Blanc (yes), Vouvray (yes),. Huet (yes). Know it’s not 2002, guess 2001 (no). 2005 Hu et Vouvray Brut Petilliant. B+

rs like. I guess California, told “I don’t think so.” But it is, the 2012 Bouchaine Rose of Syrah B-

l, hint of herbs. No one guesses CA (not usually what I bring), I then chal lenge on grape, saying it’s unusual. Dave, least geeky in group, jokingly says “Touriga Nacional” as I hosted a Portugese tasting, he’s right! 2012 Arnot-Roberts rose. A-/B+

, I get Provence.

stop guessing as I realize (and Marc confirms) it was a joint buy. Full-b odied, moderate acids, chalk, green apple. 2007 Domaine and Selection (Clo tilde Davenne) “Blanchots” Chablis Grand Cru. B+/B

gs out a red, the 2005 Castelgreve Brunello di Montalcino. This wasn’t b lind, if it had been I’d have guessed 20 years old, and not that good to start with. Pruney, black cherries, a touch of VA, short. Cooked or just ba d? This bottle a C

aledictorian. Betsy and Cal (Rebecca’s dad) have been coaching Beethoven op. 127 all week in Hamilton NY, but made it back in time for ceremony/spee ches. Afterwards a crowd of relatives ate at Pio Pio in Manhattan. Great Pe ruvian chicken but a dismal wine list. I took a chance on a glass of Dante Robino Torrontes (vintage unknown), and wished I had stuck to seltzer. Chem ical and dead flower aromas, a touch of VA, clipped. C/C-

wd, the house was steaming but there was a light breeze outside in the shad e. Mostly seltzer for me, but I tried 2 whites that were thankfully cold an d light

t perfect to to drink in the heat. B-

B, simple but ok in the heat. B-/C+

this bottling, pretty raspberry and cherry fruit, earth, tangy acids. Need more. B+

beverages and clean clothing on a hot night.

e, 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 objecti vity, accuracy, and certainly not of consistency.

I really like the Arnot Roberts Rosé as it is Touriga National. That is w hy I ordered 1/2 a case for the summer. It will probably go way to fast.

of “Rose or White.” Nice first day of summer, perfect for sitting outs ide. This is not supposed to be dinner, but Roger grilled vegetables, tuna, steak, shrimp, and sausages. Fun night:

erroes, a bit of citrus, good. B

orange zest, chalky. Pretty sure not Champagne, guess Chenin Blanc (yes), Vouvray (yes),. Huet (yes). Know it’s not 2002, guess 2001 (no). 2005 Hu et Vouvray Brut Petilliant. B+

rs like. I guess California, told “I don’t think so.” But it is, the 2012 Bouchaine Rose of Syrah B-

l, hint of herbs. No one guesses CA (not usually what I bring), I then chal lenge on grape, saying it’s unusual. Dave, least geeky in group, jokingly says “Touriga Nacional” as I hosted a Portugese tasting, he’s right! 2012 Arnot-Roberts rose. A-/B+

, I get Provence.

stop guessing as I realize (and Marc confirms) it was a joint buy. Full-b odied, moderate acids, chalk, green apple. 2007 Domaine and Selection (Clo tilde Davenne) “Blanchots” Chablis Grand Cru. B+/B

gs out a red, the 2005 Castelgreve Brunello di Montalcino. This wasn’t b lind, if it had been I’d have guessed 20 years old, and not that good to start with. Pruney, black cherries, a touch of VA, short. Cooked or just ba d? This bottle a C

aledictorian. Betsy and Cal (Rebecca’s dad) have been coaching Beethoven op. 127 all week in Hamilton NY, but made it back in time for ceremony/spee ches. Afterwards a crowd of relatives ate at Pio Pio in Manhattan. Great Pe ruvian chicken but a dismal wine list. I took a chance on a glass of Dante Robino Torrontes (vintage unknown), and wished I had stuck to seltzer. Chem ical and dead flower aromas, a touch of VA, clipped. C/C-

wd, the house was steaming but there was a light breeze outside in the shad e. Mostly seltzer for me, but I tried 2 whites that were thankfully cold an d light

t perfect to to drink in the heat. B-

B, simple but ok in the heat. B-/C+

this bottling, pretty raspberry and cherry fruit, earth, tangy acids. Need more. B+

beverages and clean clothing on a hot night.

e, 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 objecti vity, accuracy, and certainly not of consistency.

Another potentially "cooked" Italian. Hmmmmm.

e of “Rose or White.” Nice first day of summer, perfect for sitting ou tside. This is not supposed to be dinner, but Roger grilled vegetables, tun a, steak, shrimp, and sausages. Fun night:

wberroes, a bit of citrus, good. B

t, orange zest, chalky. Pretty sure not Champagne, guess Chenin Blanc (yes) , Vouvray (yes),. Huet (yes). Know it’s not 2002, guess 2001 (no). 2005 Huet Vouvray Brut Petilliant. B+

hers like. I guess California, told “I don’t think so.” But it is, t he 2012 Bouchaine Rose of Syrah B-

ral, hint of herbs. No one guesses CA (not usually what I bring), I then ch allenge on grape, saying it’s unusual. Dave, least geeky in group, joking ly says “Touriga Nacional” as I hosted a Portugese tasting, he’s righ t! 2012 Arnot-Roberts rose. A-/B+

ts, I get Provence.

en stop guessing as I realize (and Marc confirms) it was a joint buy. Full

-bodied, moderate acids, chalk, green apple. 2007 Domaine and Selection (C lotilde Davenne) “Blanchots” Chablis Grand Cru. B+/B

ings out a red, the 2005 Castelgreve Brunello di Montalcino. This wasn’t blind, if it had been I’d have guessed 20 years old, and not that good t o start with. Pruney, black cherries, a touch of VA, short. Cooked or just bad? This bottle a C

valedictorian. Betsy and Cal (Rebecca’s dad) have been coaching Beethove n op. 127 all week in Hamilton NY, but made it back in time for ceremony/sp eeches. Afterwards a crowd of relatives ate at Pio Pio in Manhattan. Great Peruvian chicken but a dismal wine list. I took a chance on a glass of Dant e Robino Torrontes (vintage unknown), and wished I had stuck to seltzer. Ch emical and dead flower aromas, a touch of VA, clipped. C/C-

rowd, the house was steaming but there was a light breeze outside in the sh ade. Mostly seltzer for me, but I tried 2 whites that were thankfully cold and light

but perfect to to drink in the heat. B-

SB, simple but ok in the heat. B-/C+

t” Barolo. Stood up for a few days, brought over that AM and left in cool spot. Uh oh, slightly depressed cork. And when I toch with Ah So down it g oes. But we decant and end up with a perfectly nice mature Barolo. Still a bit of tannin, redder fruits, tar, and a little vanillin. Good acidic balan ce, not the longest finish,but pleasant.B+/B

or this bottling, pretty raspberry and cherry fruit, earth, tangy acids. Ne ed more. B+

d beverages and clean clothing on a hot night.

ine, 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 objec tivity, accuracy, and certainly not of consistency.

I think some of the shippers have big time heat problems. I have seen this elsewhere and have had several cooked Italian Reds but who knows if it is t he shipping or storage at the store or tax warehouse.

This goes back a couple of decades, but when I first got into wine, I thought that all Italian reds tasted of stewed tomatoes. It was only later that I learned that I was tasting maderization resulting from heat damage. Over the past decade or two I've had many, many Italian reds that disabused me of that initial impression, but the memory still lingers.

Mark Lipton