Waddaya mean when ya SAY something?

Sep 22, 2005 8 Replies

Hello; This realtes obliquely to Mike´s post concerning Mylord St Helier (pulling forelock, making leg). The reason is, it came to me one evening in Mike´s and Kathy´s garden. (Kathy of course for those not in the know being Mme Mike Tommasi). Good guy and sometimes poster Luc, from Genua, with his wife, self and Xina, were having what Kathy and Mike honestly calls a light supper, and Luc produced a bottle of Ligurian Vermentino (Colli di Luni, 2003). The wine could more aptly have been called Colli di Luna (Hills of the Moon; sorry for my atrocious Italian) because it was one of those incredibly fresh, delicate whites you sometimes get in the Mediterranean- the romantic in me thought of moonbeams and silver, cleanness and ... At this point, Earth station called me back to reality: I was asked to describe the organoleptic characteristics of the wine. I suppose moon beams doesn´t qualify as an organoleptic quality, so, I proposed hint of citrus, light acidity, and (here it comes) white flowers. This met with approval, but then came next question. WHAT white flowers? Somebody suggested honeysuckle (it might even have been me), and since the garden has a very nice honeysuckle plant this could be tested for similarities, and we concluded that it had a nice smell of chevre-feuille, or, in English honeysuckle. After that I got thinking. For one thing, as a Swede [1], if somebody had said honeysuckle, and then added, a white flower, I would have had to contend that honeysuckle is not white. Well, in Sweden it isn´t. It is pink, and yellow, and does have a much more brash and almost cloying perfume, compared to the white chevre feuille of Southern France. The term tropical fruit is similar. WHAT tropical fruit? Certainly not durian! And, if a Gewurztraminer smells of lichee, people tend to say lichee. Tropical fruit when I mention it is somewhere in between magno and fresh pineapple. So good gentles all, which white flower? And what tropical fruit? And, for that matter, what black fruit? Blackberries? Myrtilles? I know I am a number one suspect in this regard. I promise to better myself, as soon as I loose this dratted head cold and things start getting back to normal in the nasal department.



Cheers!



Nils Gustaf


[1] When in France, I discard my Swedish identity.

"Nils Gustaf Lindgren" skrev i melding news:OBCYe.34449$ snipped-for-privacy@newsb.telia.net...

Hi Nils Fumbling about in a foreign language is no easy matter even with that kind of mastery you tend to show off on us less gifted beings... For our common benefit I dug up a Swedish description: Druva; Vermentino Ren frisk blommig doft med inslag av citrus samt liten krydda. Torr, lätt, frisk fruktsyra, ren, lång elegant smak, inslag av citrus, äpplen samt viss kryddighet.

Hmm, pretty close to your own words - but nothing like white flowers or silvery moonbeams. Sorry about that, mere flowers will have to do. Tropical fruit? Apples and spices possibly? Black fruit? Not here. Oh, the wine? Tenuta Guado al Tasso, Vermentino di Bolgheri DOC 2002 No, not mine - Bohemia restaurant in Stockholm!

So the moonshine (literally) you were drinking probably distorted your organoleptics into imaginating what wasn't there. But, by the way, who'd not want to be there? Drinking moonshinewine at the Mediterranean can't be among the worst things to do...

I, for instance was in Warsaw this weekend. Not too bad really, but not a place for choice of wine. The old town, rebuilt and copied down to the smallest details after WWII is nice and convincing. The night life is surprisingly absent, most places shut down at 11 a.m. and the ones open till

6 p.m. were few and far between. Any traces of communism have largely disappeared from the city centre at least and high rises fill the sky around the once hated Sovjet gift, the Palace of Culture. The food is adequate but we were unfortunate to go to one of the best restaurants in town, the Fukiera, rechristened F..k'ya by us... Cold duck served after well over one hour doesn't quite qualify, imho. To get back on topic, their wine list had a Ch. Latour 2001 at something like 650USD... Well... Anders

OK, just to drag this further OT ;) - happened to be in Athens this past week, and was very pleasantly surprised by the quality of the local wines we tried. I have a couple at home now, and I'll try to remember to post (not that I expect they're widely available here) but the agioritiko grape, in particular, was crafted into bottes that combined the balanced tannins and fruit of a Zin with the soft fruit, mellowness and smooth finish of a mid-upscale merlot. At about 12 Euros, not as cheap as I expected (on the other hand, an obvious tourist in a tourist area with almost no local language!) but surprised me with the sophisticated taste.

E

"Anders Tørneskog" skrev i melding news:hqDYe.5964$ snipped-for-privacy@juliett.dax.net...

Ouch, read p.m. instead of a.m. and vice versa... So much for mastering a foreign language, sigh... :-) Anders

Ciò che ha detto Nils Gustaf Lindgren ( snipped-for-privacy@NOTAVALIDADRESS.se) è così interessante, che devo dire la mia:

hi Nils, I red on a professional wine magazine that wine makers are looking for a grape to substitute the boring chard that people are beginning to be fed up with. It seems that vermentino is in pole position, also for its attitude to like warm terroirs like Californian valleys. Maybe the only drawback lays in its name. If it was called "Vermentone" it would sound much better!! Luk

Hi Luca

You could justify it by saying that it grows "vers Menton", that would even convince the French to stop using the name Rolle...

;-)

"Luk" skrev i meddelandet news:2aOYe.6856$ snipped-for-privacy@news3.tin.it...

Ciao Luca

I could not help trying to play with the word and different (possib) pronouciations in different lingos ... don´t you fear it would be pronounce "varmint one" somewhere in the MidWest? More or less seriously, the problem with chardonnay is not that it in itself is boring, but that people use it to make boring wines ... let a horde of "let´s make loads and loads of cheap plonk" wine makers in on Vermentino, and we might consider re-naming it "vermentaccio" because of the resulting disasters. Personally I doubt that we will get another one-variety boom, such as the Chard has suffered under again. Too many producers realise that the future is in quality rather than quantity - not only the future, but the profits!

At least, that is what I hope.

But then, I am an incurable romantic.

And an optimist.

If I hadn´t eaten meat I´d probably be vegetarian as well.

Cheers!

Nils Gustaf

"Anders Tørneskog" skrev i meddelandet news:hqDYe.5964$ snipped-for-privacy@juliett.dax.net...

Here we go again Anders - which apples? Gravenstein? Lots of them now, fragrant, perfumed ... Granny Smith? Closed but with a certain freshness ... And what spices? Curry? Green pepper? In the Lund Tastevin section, the nose of a Mosc. de Setubal was described as reminiscent of the "Spice and Curry" shop on Mårtenstorget in Lund ...

Sounds good ...

I freely admit to prefering the French Med coast to Warsaw, being, in this, completly unfair and utterly prejudiced as I have never visited Poland, and of course never Warsaw.

That is a LOT of money to pay for the doubtful pleasure of comitting infanticide.

What´s yours for the week-end?

Cheers!

Nils Gustaf

Wow!! You have Gravenstein apples, Nils? They were/are a staple of the Sonoma Valley in CA, but alas have succumbed to the increase in vineyard plantings: prime orchard land makes prime vineyard land, too. A good Gravenstein is a thing of beauty (they also make possibly the *best* applesauce).

Jean has a particular problem with Poland, bearing as she does a Polish surname. Because her surname ends in "i," and because her first name is commonly asssociated with French men, she was constantly confronted with people who'd assumed that she was a man until such time as they laid eyes on her -- amusing at first, but the experience gets old quickly...

Just imagine how much more they would charge had it been a properly aged bottle of Latour, say the '61. ;-)

Mark Lipton

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