TN: Three diverse wines...

Dan,

thanks for notes.

I'd think that any '99 Barolo would benefit from significant air. Marchesi di Barolo is not my favorite producer, but I think with aeration that it would show better

Nice to finally see a good note on an '04 Marlborough, I've liked the Giesen in the past.

Good luck on next year's pool!

I too have like Giesen for the past two years, but I've not tried the '04 yet. I liked the Kim Crawford '04 myself, although others here were less impressed. I'm in Pennsylvania, so my choices are somewhat constrained; many of the producers L. Helier mentions simply don't come my way. I've never seen a Martinborough PN, for example.

Dean

Thanks, Dale. The Giesen was one of the few NZ SB's from '04 on the store shelf. Most of the others were '03 and '02 - I thought they might be a bit stale.

Re the Barolo, I'll pour a glass before I start on dinner, then drink it AFTER I wash the dishes. That might help.

Dean, I'm in the same boat (Pennsylvania). Even the nearest specialty store doesn't carry NZ PN's. For that matter, I often have a hard time finding Oregon PN's !

Dan-O

snipped-for-privacy@address.com wrote in news:1106068889.604580.201120 @z14g2000cwz.googlegroups.com:

Gosh, whnever I read about an interesting wine someone posts about, I give it a look-up online :)

This one is out of my price range ;)

I did have a NZ PN about 3 weeks ago, but have become *lax* in my notes and I can't recollect the name. Going to say it was

I recently tasted the 2004 Kim Crawford. It's certainly in the usual style for the winery, but seemed a bit dilute to me.

Tom S

enoavidh wrote in news:Xns95E28CD2F31DCenoavidhyahoocom@136.142.185.40:

Just as a follow-up, I see that it was Tamar Ridge Devil's Corner 2003, from Tasmania; Pennsylvania LCB #27601, at USD17.99; and honestly, I just don't remember anything about it, had it during the holiday break, or took it along to a dinner...(late resolution, get back into the habit of tasting notes!) De

Following up on the Barolo, it definitely improved with one hour of breathing, thus soothing my initial sense of disappointment. Fruit flavors came to the fore.

Dan-O

Don't let Mr. Scarpitti in on the secret. He doesn't believe in the "breathing" phenomenon.

I think contact with all that Uranium has destroyed his olfactory functions, and perhaps his palate as well. :^|

Tom S

Hey Tom, He would really hit the ceiling if he noticed that it's a wine from I____! :-D

Dan-O

They can improve with several hours of air. Straight out of the bottle the nose is often closed and with a bit of airing the wine just blossoms.

Barolo is probably one of the wines that most benefits from this - vintage Port is the other.