CWD: What did you drink last night (or whenever)?

2020 Tiberio Cerasuolo D’Abruzzo. Herbs macerated in tangy cherry juice. Can’t wait to try later with food. What a great wine. How something so light can have such penetrating flavor in the mouth is a marvel.

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Chateau Lanessan '05 showed in its typically fine fashion -- dark red, classic Claret bouquet, still well-endowed with dark fruits/tobacco/cassis/etc., holding up very well for the long haul. [VG - E]

Excellent pairing with duck confit, sugar snap peas, white beans, then Swiss Colony chocolates...


. . . . . . . Pete
 
So much to deconstruct here. Let's begin:
originally posted by Peter Creasey:
Chateau Lanessan '05 showed in its typically fine fashion -- dark red, classic Claret bouquet, still well-endowed with dark fruits/tobacco/cassis/etc., holding up very well for the long haul. {VG - E]
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I don't know a notation that uses curly/square. I know numeric ranges indicate open-end or closed-end use "(" and "]" and Dirac notation uses pointy brackets. Not sure what "{" means in this context. Unless maybe this is an oblique reference to the Stooges wine-rating system?

Excellent pairing with duck confit, sugar snap peas, white beans, then Swiss Colony chocolates.
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Considerable cognitive dissonance over the use of the phrase "Swiss Colony" on this bored. This can't possibly refer to the cheap maker of cardboard-flavored "Dobosh" tortes and other sugared-up horrors. So what does he mean?

. . . . . . . Pete
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How do we know? I mean, think about everything you've seen attached to this name and tell me that it isn't test output from a strangely-written AI program. Or, you know, that he's a dog, or something.
 
originally posted by Jeff Grossman:

I don't know a notation that uses curly/square.
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That would be a syntactically volatile object. Can only be resolved at runtime.

Given your thoroughness in deconstructing, I take it you are yielding the point that Lanessan of two decades ago did not attempt to make spoof, with hops or otherwise.

Lastly, what do you have against dobos torte, and what does it have to do with anything Swiss?
 
2011 Baudry Clos Guillot is almost, but not quite, ready to my palate. Opens with what some would call brett, but that blows off. The second day it had a broader range on the palate, but had lost some definition. I expect those will link up in time, maybe three to five years. Whatever glou glou means, it doesn't apply here.

2020 Villa Calicantus Chiar'Otto. A rose in the reserved, more savory school from Lake Garda. Biodynamic farming and pretty clean winemaking. There's one more bottle left at Chambers Street for anyone who likes the style, which I do. I think this was my first Bardolino, so not exactly an expert.
 
It will be tough to top last night's dinner at Jungsik for the rest of the year but I am sure going to try...

Krug Flight

82 Krug - secondary, tertiary flavor, a bit tired
85 Krug - lively, youthful and full of energy

1976 Egon Müller Kabinett - lively and improved in the glass over 3 hours
1961 Karthauserhof Kronenberg Spat - stunning, a testament to riesling's greatness

Spätlese Flight:

1946 Schloss Johannisberg (Rheingau) Blalack Spätlese - alive and fun to hang with
1971 Egon Müller (Saar) Spätlese - dead
1975 Egon Müller (Saar) Spätlese - tired

Dujac Interlude 1:
1969 Dujac Bonnes Mares - first vintage of this, beautiful, feral and very Bonne-Mares
1969 Dujac Echezeaux - also first vintager, ethereal and elegant

Dujac Interlude 2:
1993 Dujac Clos de la Roche - beautiful
1995 Dujac Cloe de la Roche - direct from the domain, stunningly young and beautiful

Auslese Flight:

1959 Egon Müller (Saar) - direct from the domain, one of the greatest wines of my life
1964 Egon Müller (Saar) Auslese - a bit tired
1969 Egon Müller Feinste (Saar) Auslese - wonderful, not as fresh as the 59 but still an excellent bottle
1971 Egon Müller (Saar) Auslese - also tired

History Flight:

1915 Schloss Vollrads (Rheingau) TBA Bestes Fass (148 Ochsle; bottled december 1922) - Just flat out a wild ride. It had all of the intensity of a TBA but it was weightless and spry.

Tied for my WOTH the night with the 59 Egon.

1921 Von Schubert (Ruwer) Herrenberg BA - shockingly great for its age

1937 Staatsweingut Marcobrunn TBA - wonderful bottle

1949 JJ Prum (Mosel) Wehlener Sonnenuhr Feinste Auslese - sadly our luck ran out in this flight as this was partially corked, had a stunning bottle in Germany this past August. Legendary bottle

1959 Von Schubert (Ruwer) Herrenberg TBA -Grand finale! Superb fireworks!

I think I am on to something with these German Rieslings...
 
When I read ...

originally posted by Robert Dentice:


1976 Egon Kabinett - lively and improved in the glass over 3 hours
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... I thought this would have to be the highlight wine in your post. Then we got to the 1959 Egon Auslese and the History Flight. My word. Legendary.

On the 1975 Egon Müller Spätlese being tired ... Perhaps my affection for the vintage makes me view the handful of 1975ers I've had over the past several years as still being lovely in an increasingly quiet manner.
 
originally posted by John M:
When I read ...

originally posted by Robert Dentice:


1976 Egon Kabinett - lively and improved in the glass over 3 hours
Click to expand...

... I thought this would have to be the highlight wine in your post. Then we got to the 1959 Egon Auslese and the History Flight. My word. Legendary.

On the 1975 Egon Müller Spätlese being tired ... Perhaps my affection for the vintage makes me view the handful of 1975ers I've had over the past several years as still being lovely in an increasingly quiet manner.
Click to expand...

I would bet it was partly or mostly due to storage, same with the 71. Although I asked Egon if he prefers 75 or 76 and he said definitely 76.
 
originally posted by Robert Dentice:


1921 Von Schubert (Ruwer) Herrenberg BA - shockingly great for its age

1959 Von Schubert (Saar) Herrenberg TBA -Grand finale! Superb fireworks!
Click to expand...

Amazing dinner. Not a bad collection of history!

Was the above a typo, or was there a reason the 21 is 'Ruwer' and the 59 is 'Saar'?
 
originally posted by Robert Dentice:
originally posted by John M:
When I read ...

originally posted by Robert Dentice:


1976 Egon Kabinett - lively and improved in the glass over 3 hours
Click to expand...

... I thought this would have to be the highlight wine in your post. Then we got to the 1959 Egon Auslese and the History Flight. My word. Legendary.

On the 1975 Egon Müller Spätlese being tired ... Perhaps my affection for the vintage makes me view the handful of 1975ers I've had over the past several years as still being lovely in an increasingly quiet manner.
Click to expand...

I would bet it was partly or mostly due to storage, same with the 71. Although I asked Egon if he prefers 75 or 76 and he said definitely 76.
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Well he's got an exceptionally good dataset on which to base his conclusion!
 
originally posted by Rahsaan:
originally posted by Robert Dentice:


1921 Von Schubert (Ruwer) Herrenberg BA - shockingly great for its age

1959 Von Schubert (Saar) Herrenberg TBA -Grand finale! Superb fireworks!
Click to expand...

Amazing dinner. Not a bad collection of history!

Was the above a typo, or was there a reason the 21 is 'Ruwer' and the 59 is 'Saar'?
Click to expand...

Yikes, that was a typo. Thanks for pointing it out.
 
originally posted by mlawton:

Thanks Ken, fruited weizenbock sounds interesting. Maltier, denser berliner weisse? dunkleweiss? I'm always curious about fruit beers and meads too, it's interesting to see when the fruit is introduced and how it affects the eventual taste, similar to bittering vs. aroma hop additions.
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Weizenbock is a German-styled wheat beer which combines the throatier malty flavor of a Bock beer grain bill with some malted wheat, and one of the yeast strains utilized for Weizens. It makes for a fun counterpoint for fruit. I have been known to mix one of my meads with an Ayinger Weizenbock or Schneider Aventinus.

We're doing all of our meads with real fruit in the primary, except our apple and pineapple meads, and our white wine pyments, which are made with whole pressed juice in primary, and then using pretty classical red or white wine production technique. I am a fan of the de novo characteristics produced by allowing the yeast to act on the fruit during fermentation. It also makes more sense - if we are not going to fine or filter - to allow clarification to get underway ASAP. It's easy to make something taste like you expect it to if you add fruit late in the process and use sterile filtration, but I'm disorderly. In my mind, you can either hit the curveball, or you are not ready for the bigs.

Kind of odd, but I don't know of anybody who was advocating on behalf of using fruit in the secondary for mead until I mentioned it in the book. I know the Belgians do it for Krieks and other fruited Lambics. Some traditional ale and lager brewers making fruit beers are putting the fruit in the hot must before chilling, so as to heat pasteurize and insure against infection. Tragically, though, many of them are not even using real fruit, and they can add their extract or concentrate whenever. That falls out of what I consider "craft." Too many decisions being made on the basis of convenience and lowering the cost of production.

It is fascinating to see the differences in brewing process and technique, which involves boiling, and is assiduously sanitary - starting with a sterile wort and striving for no biological activity other than that from the pitched yeast strain - and in wine making process, which involves allowing unwashed fruit from the field to generate its own fermentation activity. The mentalities accruing from both camps and processes are sooo disparate.
 
originally posted by Ken Schramm:
It is fascinating to see the differences in brewing process and technique, which involves boiling, and is assiduously sanitary - starting with a sterile wort and striving for no biological activity other than that from the pitched yeast strain - and in wine making process, which involves allowing unwashed fruit from the field to generate its own fermentation activity. The mentalities accruing from both camps and processes are sooo disparate.
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Interesting. Hadn't thought about it that way.
 
2020 Arnaud Lambert Saumur Clos de Midi. A lean Saumur at first, air and rising to room temp reveal body (and soul). Very nice wine at about $22 a bottle.

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originally posted by Robert Dentice:
It will be tough to top last night's dinner at Jungsik for the rest of the year but I am sure going to try...
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Jumpin' Jesus on a Pogo stick, Robert.

UOTT (Understatement Of The Thread)
 
The last bottle of my stash from the Grocery Outlet blowout of Fritz Maytag's York Creek Vineyards. Many different wines and this was one of the best. Prices ranged from $10-13. Old school Napa Cab, the only kind to drink.

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