TN: Spring wines- RB Bdx, Etna, Burg, Loire, Chile

Tuesday I grilled sausages and fennel, warmed up some kabocha/chickpea mixt ure, and opened the 2003 La Vieille Cure (Fronsac). Modern, fleshy, some mo cha, initially I'm thinking not bad for the style but with just a bit of ai r some heat begins to come out and this seems a little volatile. There's so me drying tannin on the finish, my first sip a B, my last a C+/B-.
Wednesday I had lobster, corn, and salad, and the 2011 Terre Nere Etna Bian co. I actually thought I had chilled a bottle of the Vigne Niche, but this was the base bottling. Light to medium bodied, medium crisp, citrus, white fruits. Nice enough but the all Carricante bottling would have been better with the bug. B
Thursday I had a board meeting, no wine with dinner. Friday was sauteed rai nbow trout with garlic chives and the 2004 Louvetrie Fief du Breil Muscade t. I've had plenty of Amphibolite Nature and straight Muscadet bottlings from Loivetrie/Landron, usually enjoyed, seldom been wowwed though they are fa ves with people I respect. This wowwed me. Quite full, great acids, impress ions of oyster shell, citrus, and salinity. Nice length, this can play ball with the 04 Briords. A-
Saturday I was near Grapes the Wine Company and stopped by to pick up some orders. A Skurnik rep I know in passing was there and I sampled the 2012 Li quid Farm White Hill Chardonnay. My first Liquid Farm, and I thought very g ood (I bought one bottle to explore further). Good acids for CalChard, no r eally apparent wood, some rocks, pear, and citrus. There was also a Groffie r Passetoutgrains that I thought showed more Groffier than PTG- rather dens e, well done but not my style.
Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, an d green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thou ght corked, but the mustiness blew off. Red plums, currants, some tobacco a nd leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+
Sunday was a gorgeous day: walked the dog, drove nephew who had spend Sat n ight to soccer, and then got first CSA of the year. A day of chores, and th en Betsy returned from Maine. Dave was in Woodstock and Lucy has paws, so B etsy cooked the Father's Day meal. As she cooked, we celebrated her return with the NV Ch. de L'Aulee Touraine Brut. I thought this a bit disappointin g- sweet applesauce, some flinty notes, some backbone but too sweet for me. A little lighter dosage might have made this more attractive. B-/C+
Oh yeah, earlier in the day I had opened a red. I had low expectations of t he 2013 Katlyn Vineyards Cabernet Sauvignon Reserve (Central Valley, Chile) and so opened as I needed to jumpstart vinegar crock after a harvest. Expe ctations fulfilled, and vinegar crock refilled. Confected, with a harsh gre en herbal note, vanilla, and a definite sweet note. C
Anyway, back to dinner. Main was seared duck breast with sauteed grapes ove r a purslane salad, with barley and cauliflower with anchovy, capers, and t hyme. The grape "sauce" was delicious, but I find sweet sauce with duck can complicate pairing, so decided to pass on the 1ers and go basic- wine was the 2001 Michel Lafarge Bourgogne. Yes, 13 year old Burg from an iffy year in the Volnay area. Some browning on edges, but nice sour cherry/plum (umeb oshi) fruit, good acids, holding on. Actually as we sat on patio the fruit sweetened into more of a classic black cherry style, with earth tones. Not super complex but fun and drinking well. B/B+
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.
Reply to
DaleW
> Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I thought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showing well at 25, ready to go. B/B+ >
A few weeks ago, I opened a 2001 Soutard. It was in the early stages of oxidation and barely drinkable despite having a good cork and having been stored at ~15C. The experienced assistants in my favorite (and reliable) store were equally perplexed. I can only assume that it had been badly stored by the shop from where I bought it - now out of business having done a moonlight flit. Graham
Reply to
graham
> Tuesday I grilled sausages and fennel, warmed up some kabocha/chickpea mi xture, and opened the 2003 La Vieille Cure (Fronsac). Modern, fleshy, some mocha, initially I'm thinking not bad for the style but with just a bit of air some heat begins to come out and this seems a little volatile. There's some drying tannin on the finish, my first sip a B, my last a C+/B-. > > > > Wednesday I had lobster, corn, and salad, and the 2011 Terre Nere Etna Bi anco. I actually thought I had chilled a bottle of the Vigne Niche, but thi s was the base bottling. Light to medium bodied, medium crisp, citrus, whit e fruits. Nice enough but the all Carricante bottling would have been bette r with the bug. B > > > > Thursday I had a board meeting, no wine with dinner. Friday was sauteed r ainbow trout with garlic chives and the 2004 Louvetrie Fief du Breil Musca det. > > I've had plenty of Amphibolite Nature and straight Muscadet bottlings fr om Loivetrie/Landron, usually enjoyed, seldom been wowwed though they are faves with people I respect. This wowwed me. Quite full, great acids, impre ssions of oyster shell, citrus, and salinity. Nice length, this can play ba ll with the 04 Briords. A- > > > > Saturday I was near Grapes the Wine Company and stopped by to pick up som e orders. A Skurnik rep I know in passing was there and I sampled the 2012 Liquid Farm White Hill Chardonnay. My first Liquid Farm, and I thought very good (I bought one bottle to explore further). Good acids for CalChard, no really apparent wood, some rocks, pear, and citrus. There was also a Groff ier Passetoutgrains that I thought showed more Groffier than PTG- rather de nse, well done but not my style. > > > > Dinner was grilled butterflied leg of lamb (marinated 9 months), squash, and green salad; wine was the 1989 Ch. Soutard (St Emilion). For a sec I th ought corked, but the mustiness blew off. Red plums, currants, some tobacco and leather. Good length, balanced, not the most complex claret but showin g well at 25, ready to go. B/B+ > > > > Sunday was a gorgeous day: walked the dog, drove nephew who had spend Sat night to soccer, and then got first CSA of the year. A day of chores, and then Betsy returned from Maine. Dave was in Woodstock and Lucy has paws, so Betsy cooked the Father's Day meal. As she cooked, we celebrated her retur n with the NV Ch. de L'Aulee Touraine Brut. I thought this a bit disappoint ing- sweet applesauce, some flinty notes, some backbone but too sweet for m e. A little lighter dosage might have made this more attractive. B-/C+ > > > > Oh yeah, earlier in the day I had opened a red. I had low expectations of the 2013 Katlyn Vineyards Cabernet Sauvignon Reserve (Central Valley, Chil e) and so opened as I needed to jumpstart vinegar crock after a harvest. Ex pectations fulfilled, and vinegar crock refilled. Confected, with a harsh g reen herbal note, vanilla, and a definite sweet note. C > > > > Anyway, back to dinner. Main was seared duck breast with sauteed grapes o ver a purslane salad, with barley and cauliflower with anchovy, capers, and thyme. The grape "sauce" was delicious, but I find sweet sauce with duck c an complicate pairing, so decided to pass on the 1ers and go basic- wine wa s the 2001 Michel Lafarge Bourgogne. Yes, 13 year old Burg from an iffy yea r in the Volnay area. Some browning on edges, but nice sour cherry/plum (um eboshi) fruit, good acids, holding on. Actually as we sat on patio the frui t sweetened into more of a classic black cherry style, with earth tones. No t super complex but fun and drinking well. B/B+ > > > > Grade disclaimer: I'm a very easy grader, basically A is an excellent win e, B a good wine, C drinkable. 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.
The lamb was marinated for 9 months?
Reply to
Bi!!
> > > A few weeks ago, I opened a 2001 Soutard. It was in the early stages of > > oxidation and barely drinkable despite having a good cork and having > > been stored at ~15C. The experienced assistants in my favorite (and > > reliable) store were equally perplexed. I can only assume that it had > > been badly stored by the shop from where I bought it - now out of > > business having done a moonlight flit. > > Graham
Yes, sounds like heat at some point. Very frustrating
Reply to
DaleW
> The lamb was marinated for 9 months?
Was wondering if anyone would notice.:) We had plans for a big Labor Day party last summer. The hound tore stitches from a minor surgery and got infection, so we had to cancel (I spent nigh t in 24 hour vet). I had marinated 5-6 lbs of lamb. We grilled some that we ek, rest I froze at office (I had never frozen meat in marinade before). I forgot about it and discovered last week when I was searching office freeze r to make soup. Surprisingly good.
Reply to
DaleW
> > > > > The lamb was marinated for 9 months? > > > > Was wondering if anyone would notice.:) > > We had plans for a big Labor Day party last summer. The hound tore stitch es from a minor surgery and got infection, so we had to cancel (I spent ni ght in 24 hour vet). I had marinated 5-6 lbs of lamb. We grilled some that week, rest I froze at office (I had never frozen meat in marinade before). I forgot about it and discovered last week when I was searching office free zer to make soup. Surprisingly good.
I assume that there was not a lot of acid in the marinade. Actually it sou nds like a good idea.
Reply to
Bi!!

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