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

[Christian Miller (CMM)]

originally posted by mark e:

originally posted by robert ames:

originally posted by Christian Miller (CMM):

originally posted by mark e:

Poppycock! With fresh tomatoes, one of the worst wines you could pick, but with tomato in sauces I'd say low tannin, high-acid wines work best (e.g, sangiovese, barbera and frappato, among others - if you absolutely must have a new world wine, try an unoaked cinsault from South Africa).

One of the worst wines for fresh tomatoes? I dunno; austere dry high-acid young Riesling with fresh tomatoes in vinaigrette is one of the screechiest combos I've ever had. For completely different reasons, I suspect fat oaky Chard would be pretty grim. Agree, there's something magic about Barbera and tomato.

my guess is that the vinaigrette was the culprit.

Mine, too. I never said anything about a dressing. So often it is the sauce and/or dressing that dictates the pairing, rather than the underlying ingredient(s).[/quote]

True, all that. Even so, tomato flavor & acid doesn't really complement Riesling's green apple/limey/peachy fruit, to my palate. Can imagine it with a delicious ripe tomato + underripe green melon salad I had once.

 

[Larry Stein]

I've done the tomato and Riesling (Kabinett and Spatlese) combo and it works very well. However, I've NEVER tried this with a vinaigrette and would not do so.

 

[Larry Stein]

After delays due to the pandemic and just stuff, we finally put on our Domaine des Cavarodes dinner at Great China in Berkeley. Jim Hanlon, Justin Rutherford, and I contributed the wines. There was also an 8-9 year old bottle of Petillant de Raisin which was quite nice. Jim also brought a bottle of 2003 Puffeney Trousseau just because.

All the wines improved with air. We initially thought 2009 Poulsard was just a touch on the slippery slope, but that was not the case.

There was some discussion as to whether 2015 Savagnin Pressé was mildly corked. I thought not. I brought home the remainder (about 2 oz) and poured it into a clean glass. Nope, not corked.

 

[Ian Fitzsimmons]

[No message]

 

[Jim Hanlon]

originally posted by Larry Stein:
After delays due to the pandemic and just stuff, we finally put on our Domaine des Cavarodes dinner at Great China in Berkeley. Jim Hanlon, Justin Rutherford, and I contributed the wines. There was also an 8-9 year old bottle of Petillant de Raisin which was quite nice. Jim also brought a bottle of 2003 Puffeney Trousseau just because.

All the wines improved with air. We initially thought 2009 Poulsard was just a touch on the slippery slope, but that was not the case.

There was some discussion as to whether 2015 Savagnin Pressé was mildly corked. I thought not. I brought home the remainder (about 2 oz) and poured it into a clean glass. Nope, not corked.

That was a fun dinner, Larry, thanks for organizing. All the wines showed well -- no mouse or other flaws, other than a couple corked bottles. (Yes, I still think the 2015 Savagnin was mildly corked. Different perception levels and all.) FWIW, the Puffeney I brought was a 2012 Poulsard M, but it was corked. Another person brought the 2003 Trousseau, which I thought showed the vintage at the expense of being typical of Trousseau or Puffeney. It was a nice 2003, but just that.

This dinner did make me feel better about cellaring Cavarodes. I wasn't sure whether these wines can really hold, much less improve, and they all were a joy. My favorites are still the old vine blends.

 

[Larry Stein]

Ah yes, Andy, my Austrian friend, brought the '03. It was certainly more than drinkable unlike some Burgundy and Rhone I've tried from that vintage.

I still have a couple of bottles each of 2010 French-Comté blanc and rouge as well as a bottle of 2010 Poulsard.

 

[Christian Miller (CMM)]

originally posted by Larry Stein:
Ah yes, Andy, my Austrian friend, brought the '03. It was certainly more than drinkable unlike some Burgundy and Rhone I've tried from that vintage.

I still have a couple of bottles each of 2010 French-Comté blanc and rouge as well as a bottle of 2010 Poulsard.

What dishes did you order at Great China? In season, I worship the Dungeness Crab with ginger & spring onions there.

 

[Larry Stein]

My first time there so I let others order food. I figured my work was done organizing the wine. We had:
Double Skin, Tea Smoked Duck, Peking Duck, Cumin Lamb, Surf Clams, Snow Pea Leaves (not sure on that one), and a fried prawn dish that I don't see on the online menu.

Food was terrific!

 

[MLipton]

Another Italian for contemplation, the 2019 Oddero Barbera d’Alba Superiore that we got last night was a fine example of what I expect out of Barbera. Initially too warm (I had the waiter bring us a chiller, which helped immeasurably, especially in the 90F weather of our al fresco dining), it initially showed as quite tannic and a bit hot; after the chill, the tannins were noticeably smoother and the wine became a fantastic accompaniment to my rigatoni in a “smokey Amatriciana” (prepared with smoked pancetta). This was one of the very rare occasions when the wine and food were both improved by the pairing. The food was noticeably smokier when paired with the wine and the wine’s fruit was brought out by the food: tart cherries and pomegranate. What I most appreciated was the non-spoofiness, no surprise given the producer: no evidence of new oak of any sort and a lightness on the palate that was most appreciated on a scorchingly hot evening in Kabul-on-the-White River.

Your reporter from the dark heart of the Bible Belt,
Mark Lipton

 

[Oswaldo Costa]

originally posted by MLipton:
Another Italian for contemplation, the 2019 Oddero Barbera d’Alba Superiore that we got last night was a fine example of what I expect out of Barbera. Initially too warm (I had the waiter bring us a chiller, which helped immeasurably, especially in the 90F weather of our al fresco dining), it initially showed as quite tannic and a bit hot; after the chill, the tannins were noticeably smoother and the wine became a fantastic accompaniment to my rigatoni in a “smokey Amatriciana” (prepared with smoked pancetta). This was one of the very rare occasions when the wine and food were both improved by the pairing. The food was noticeably smokier when paired with the wine and the wine’s fruit was brought out by the food: tart cherries and pomegranate. What I most appreciated was the non-spoofiness, no surprise given the producer: no evidence of new oak of any sort and a lightness on the palate that was most appreciated on a scorchingly hot evening in Kabul-on-the-White River.

Your reporter from the dark heart of the Bible Belt,
Mark Lipton

Nice. Do you remember the abv?

 

[Rahsaan]

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

 

[mark e]

originally posted by Rahsaan:

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

no. it is 14. checked where I am - and ABVs have to be accurately reported.

 

[robert ames]

originally posted by Rahsaan:

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

to beat the trump tariff the abv had to be over 14%.

 

[MLipton]

originally posted by mark e:

originally posted by Rahsaan:

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

no. it is 14. checked where I am - and ABVs have to be accurately reported.

I failed to check the ABV, but see no reason to doubt what you’ve seen. All I can tell you is that my wife, who’s very averse to any alcoholic heat in wines, didn’t have a problem with this. Some wines carry their alcohol better than others and I’ve never quite understood this. Perhaps it has to do with phenolic extract? Or maybe our senses were addled by the heat? (Doubtful, I’m usually more averse to alcoholic heat in hot weather)

Mark Lipton

 

[robert ames]

originally posted by mark e:

originally posted by Rahsaan:

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

no. it is 14. checked where I am - and ABVs have to be accurately reported.

during time of the trump tariff, mis-stating abv to be over 14% was not unheard of. and the tolerance for abv is +/- 1.5% in the u.s. (yes, it's more complicated than i am stating here.)

 

[mark e]

originally posted by robert ames:

originally posted by mark e:

originally posted by Rahsaan:

originally posted by Oswaldo Costa:

Nice. Do you remember the abv?

Does sound nice, although I was thinking the same thing! Internet says 14%. Although was that during Trump years when folks were boosting alcohol on labels to avoid tariffs?

no. it is 14. checked where I am - and ABVs have to be accurately reported.

during time of the trump tariff, mis-stating abv to be over 14% was not unheard of. and the tolerance for abv is +/- 1.5% in the u.s. (yes, it's more complicated than i am stating here.)

I'm not in the US, and that tolerance does not exist; nearest 0.5%, though many producers who sell in the Norwegian market give the exact fraction (e.g., 13,6).

 

[Jay Miller]

A glass of the unoaked Louis Jadot Steel Chardonnay at a restaurant.

did an entirely acceptable job with some oysters. A "thank God" wine to use the vernacular.

 

[Peter Creasey]

Speaking of Jadot, I served the Louis Jadot Pouilly-Fuisse '20 last night to a guest white wine drinker with a shrimp/ground sausage/polenta dish and fried zucchini. It received customary favorable reviews.

. . . . . Pete

 

[Rahsaan]

Excessive alcohol seems to be a common theme/complaint here these days, which is perfect timing, because I've been afflicted with two offenders these past days.

Yesterday it was the 2020 Chidaine Clos du Breuil Montlouis which had some attractive features, being ripe firm and powerful, full throttle wine with elegant light citrus flavors. But, eventually the weight and the 14.5% alcohol were too much. I haven't tracked the wine every vintage, but my memory of Clos du Breuil is an energetic crisp wine. Things have changed.

Today the 2020 Barale Barbera d'Alba Castlé, sporting a 15% alcohol label, showed some nice aspects with ripe fruit and hints of mineral precision underneath. But more overwhelming were the flavors that began to lean porty. And the overall high octane quickly became tiring, as I suspect it would even in the depths of winter!

 

[Claude Kolm]

originally posted by Rahsaan:
Excessive alcohol seems to be a common theme/complaint here these days, which is perfect timing, because I've been afflicted with two offenders these past days.

Yesterday it was the 2020 Chidaine Clos du Breuil Montlouis which had some attractive features, being ripe firm and powerful, full throttle wine with elegant light citrus flavors. But, eventually the weight and the 14.5% alcohol were too much. I haven't tracked the wine every vintage, but my memory of Clos du Breuil is an energetic crisp wine. Things have changed.

Today the 2020 Barale Barbera d'Alba Castlé, sporting a 15% alcohol label, showed some nice aspects with ripe fruit and hints of mineral precision underneath. But more overwhelming were the flavors that began to lean porty. And the overall high octane quickly became tiring, as I suspect it would even in the depths of winter!

I loved the 2019 Barale and bought a fair amount for daily drinking. I thought the 2020 enjoyable enough (for a one-bottle sampling, but no thought of restocking), and I am one who usually objects to high alcohol. But Barbera, to my taste, requires a hot vintage to be at its best.

2020 seems, at best, mixed for Chenin Blanc terroirs (after many outstanding 2019s); but 2020 for Muscadet is a dream vintage.