TN: Keg wine, plus Arbois (new producer to me) and Liguria

Wednesday was salmon, long beans with pepper, and rice, with the 2009 Rolet Arbois Tradition. I'm told a blend of Poulsard, Trousseau, and P inot Noir. Tart cranberry/raspberry fruit, a little orange peel, but mostly earth & mushrooms. Lighter bodied but with good finish. I liked more than Betsy, good value for me. B/B+
Thursday was "green puttanesca" (olives, green garlic,spinach, etc) over p asta ; wine was the 2012 Bruna "Maje" Pigato. Citrus, clean, appealing. B
Thursday we went to the Parlor, a new pizza place in town with great buzz. It's a bit Williamsburg, but though loud I enjoyed. We started with 2 salad s- I especially like the fried brussel sprouts with "rice crispies" and par migiano with a spicy dressing, but the roasted cauliflower was delicious as well. I yearned for the bone marrow pizza, but Betsy had chosen the foie gras pizza (with apples and shallots), so I thought marrow might be a bit much, and went with the mushroom pizza with bechamel and truffle oil. W e enjoyed both.
They only serve wine on tap (kegs from a place called Gotham Project) By tu mbler, half-carafe, or carafe. Nero d'Avola- a bit reductive/rubbery, slightly raspy tannins, red plums. B-/C+ Pinot Grigio- light, easy, melon and citrus B-/B Empire Builder (NY)- raspberry, herbal, I'm guessing mostly CF, most appeal ing. B
OK, so for a wine geek like me this isn't especially a draw. But I have to say on a lot of levels (environmental for one) I think keg wine has potenti al. I'd rather have a glass of that NY state red or pinot grigio than an ox idized glass of house wine so common in places where beer is a bigger selle r.
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 pa rty where it was only choice.Furthermore, I offer no promises of objectivit y, accuracy, and certainly not of consistency.
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