TN: Rose Champagne, WA Syrah, Nahe

Hot and sticky weekend, but a thunderstorm blew through Sunday afternoon leaving behind a gloriously cool and non-humid evening. Some friends came over, and we enjoyed smoked salmon canapes, beef and andouille chili, cornbread, and a cabbage/bean/corn slaw. And, of course, a few wines:

NV Bernard Bremont Rose Champagne I love this, full and giving, clean red fruits, baking pie crust and graham cracker, mineral. Zippy acidity, delicate mousse, long long finish. I revisit all through night, and keep liking it more and more. A-

2008 Donnhoff Riesling QbA Lemonade, cherry, a little orange zest. Medium bodied, clean , fresh. Quite good,but I'll be a heretic and say I thought the 07 was zippier and better. B

2005 Andrew's Vat Alder Ridge Syrah (Columbia Valley) OK, not my favorite style, but I have to say my guests loved this. Fat, ripe blackberry fruit, some tannin. A jammy sweetness. B-/C+

Nice night with good friends.

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
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I seem to face this problem a lot. I'm not a fan of big, thick, over ripe, jammy swwt wines yet many of my guest not only like them but prefer these kinds of wines. Lately I've been serving two wines at a time to give a "yin and yang" type comparison of wines with food. Usually I'm in the minority preferring wines with more structure, more acidity and zip to pair with foods.

Reply to
Bi!!

I like many of those style wines for a cocktail wine or if I'm enjoying a glass of wine in the evening but with meals I prefer wines with a bit more acid and a bit less fruit forward concentration.

Reply to
Bi!!

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