TN: Loire red, Albarino, and Nebbiolo pink


Saturday night I prepared some mint/cumin burger patties and a
tomato/greenbean salad, then picked up Betsy at airport from a concert
in NC. Grilled the burgers, and opened the 2004 Catherine & Pierre
Breton "Les Galichets" Bourgueil . Sprightly wine with bright
blackcurrant and black raspberry fruit, good acidity, and a clean
finish. Some leafy/herby aromas add a little complexity. We were out
to dinner on Sunday, and were having white the following night, but I
poured a glass after dinner Monday. Surprisingly, seemed more tannic
than on Saturday, but maybe because I was having by itself. The herby
notes had both increased and integrated, making for a nice midweight
package. B+
The white with dinner (chicken and feta pizza) Monday was the 2004
Peitan Albariño (Rías Baixas). Not a maker I had tried before.
Lighter-styled Albariño, grapefruit and tropical fruit in a clean but
slightly dilute wine. Probably better as an apertif on a hot day than
as a dinner wine. B-
Tuesday was the first rosé of the season, the 2005 Cantalupo "Il Mimo"
(Colline Novaresi), still the only Nebbiolo rosé I've tried. A little
bigger/juicier than '04 or '02. More like the 2003, but still has a
rather vibrant acidity at the core. Ripe strawberry fruit with a dash
of raspberry and watermelon, just a wisp of floral scents and a hint of
tar. Very pleasant wine, I'll get more. B+/A-
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.
Reply to
DaleW
"DaleW" skrev i meddelandet news: snipped-for-privacy@i39g2000cwa.googlegroups.com...
Dale, I am leery of pairing feta with white wines - the strong saltiness, combined with acidity is not a very wine-friendly substance - and ever more so with whites - just my USD 0.50 ...
Cheers
Nils Gustaf
Reply to
Nils Gustaf Lindgren
The feta really wasn't the dominant taste, the pizza was topped with grilled chicken, spinach, onions, etc as well as the feta.
While I don't think of feta as high on my list of wine-friendly cheeses, I would think it more white friendly than red myself. Chacun a son goût!
Reply to
DaleW

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