Eclectic Wines w/dinner (menu)

[Peter Creasey]

MENU:

WINE

. . . . . . Pete

 

[MLipton]

What next?

Mark Autochthonous Lipton

 

[Christian Miller (CMM)]

Very curious - what style was the "coronation" sherry?

 

[Peter Creasey]

originally posted by Christian Miller (CMM): Very curious - what style was the "coronation" sherry?

Christian, very good question which made me stop and think.

It was a dryer style so the assumption is that it was a Fino. With the extended age, it took on a delicious richness.

Definitely a fun ending to a nice evening.

. . . . . . . Pete

 

[Peter Creasey]

Mark, the Furmint was definitely an intriguing topic of conversation...which conversation went all over the place so please don't ask me to summarize.

That the producer was Vega Sicilia was also a topic of discussion.

. . . . . . Pete

 

[mark e]

originally posted by MLipton:
Spanish furmint?What next?

Mark Autochthonous Lipton

No, Hungarian. https://www.temposvegasicilia.com/en/presentation/corporate-information/business-group

 

[Christian Miller (CMM)]

originally posted by Peter Creasey:

originally posted by Christian Miller (CMM): Very curious - what style was the "coronation" sherry?

Christian, very good question which made me stop and think.

It was a dryer style so the assumption is that it was a Fino. With the extended age, it took on a delicious richness.

Definitely a fun ending to a nice evening.

. . . . . . . Pete

A lot of Amontillado is quite dry, and of course starts life as Fino. Though at this age, I could see how the lines might blur. What was the color like?

 

[MLipton]

originally posted by mark e:

originally posted by MLipton:
Spanish furmint?What next?

Mark Autochthonous Lipton

No, Hungarian. https://www.temposvegasicilia.com/en/presentation/corporate-information/business-group

Ah, thanks for the clarification, Mark. So this is presumably a dry Furmint made by Oremus in Tokaj. I’ll probably stick to Heidi Schröck’s.

Mark Lipton

 

[mark e]

originally posted by MLipton:

originally posted by mark e:

originally posted by MLipton:
Spanish furmint?What next?

Mark Autochthonous Lipton

No, Hungarian. https://www.temposvegasicilia.com/en/presentation/corporate-information/business-group

Ah, thanks for the clarification, Mark. So this is presumably a dry Furmint made by Oremus in Tokaj. I’ll probably stick to Heidi Schröck’s.

Mark Lipton

There are some excellent ones made by a project involving Moric called Project Hidden Treasures or something like that. And, of course, Királyudvar.

 

[Peter Creasey]

originally posted by Christian Miller (CMM): What was the color like?

Perhaps best described (by me, at least) as a good bit lighter than burnt orange?!?

. . . . . Pete

 

[Jay Miller]

Lucky you.

The Byass Coronation Sherry is amongst the best I've ever had (tasted courtesy of Jay Hack). Incredible complexity even after being open for several days.

 

[Peter Creasey]

Jay, the agreement with you everywhere I've seen is unanimous. Truly a remarkable experience in every respect.

Following up on comments upthread, we are trying to find out if there actually was a "fino" style term in those days.

. . . . . . Pete

 

[Jay Miller]

originally posted by Christian Miller (CMM):

originally posted by Peter Creasey:

originally posted by Christian Miller (CMM): Very curious - what style was the "coronation" sherry?

Christian, very good question which made me stop and think.

It was a dryer style so the assumption is that it was a Fino. With the extended age, it took on a delicious richness.

Definitely a fun ending to a nice evening.

. . . . . . . Pete

A lot of Amontillado is quite dry, and of course starts life as Fino. Though at this age, I could see how the lines might blur. What was the color like?

The Gonzalez Byass Anadas (with some interesting exceptions) though a bit sui generis are usually labeled as Palo Cortado and this one certainly seemed to be along the same lines. Of course so does the 1964 which they decided to label Oloroso.