Fish soup and Ryder Cup

T

Tore Rodahl

Tore Rodahl
I am going to make a poor man's Bouillabaisse and have now started to cook the stock (Only six different cuts of fish and shellfish). We are now in the prime crab and lobster season in Norway and inspired by the Norwegian based expat mark.e I wanted to convey that we have access to palatable wine and that we do not need to only drink homemade wine from Solaris grapes.

You WD guys rightly so promote European wines, but sometimes we can enjoy top quality Cali wines.

I was lucky and got a Ramey Rochioli 2019 at my local Vinmonopol (Staterun wine shop similar to LCBO in Canada). What a great Chardonnay. It will need another two hours in the carafe but what awesome value compared with Burgundians with similar pedigree. The NOK currency is in your Dollar guys' favour, 72 USD (779 NOK).

I will report back about the development in the glass. But, out of curoisity how do you feel acidity in new world premium white wines come across compared with old world brethrens? To me it delivers another tactile response on the palate. Not bad. Just different. I also picked some Hyde and Ramey Estate. Great Californian Chardonnay to my palate. What are your experiences?
 
originally posted by Tore Rodahl:
Fish soup and Ryder CupI am going to make a poor man's Bouillabaisse and have now started to cook the stock (Only six different cuts of fish and shellfish). We are now in the prime crab and lobster season in Norway and inspired by the Norwegian based expat mark.e I wanted to convey that we have access to palatable wine and that we do not need to only drink homemade wine from Solaris grapes.

You WD guys rightly so promote European wines, but sometimes we can enjoy top quality Cali wines.

I was lucky and got a Ramey Rochioli 2019 at my local Vinmonopol (Staterun wine shop similar to LCBO in Canada). What a great Chardonnay. It will need another two hours in the carafe but what awesome value compared with Burgundians with similar pedigree. The NOK currency is in your Dollar guys' favour, 72 USD (779 NOK).

I will report back about the development in the glass. But, out of curoisity how do you feel acidity in new world premium white wines come across compared with old world brethrens? To me it delivers another tactile response on the palate. Not bad. Just different. I also picked some Hyde and Ramey Estate. Great Californian Chardonnay to my palate. What are your experiences?
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I am going to guess you are kidding. Plus the Solaris was hardly homemade. But I don't think you will find much agreement here. The wines are generally too low in acidity and marked excessively by "winemaking."

In any case, I learned from Terry Theise that the only use for oaky CA chardonnay was to drink with garlic-heavy dishes. Looks like you are on the right track.
 
I have tried to enjoy CA chard many times over the years but to no avail; even the unoaked versions don’t deliver what I’m looking for.
But this is from a guy who believes that god lives in Chablis so I’m an outlier at best.
 
originally posted by Florida Jim:
I have tried to enjoy CA chard many times over the years but to no avail; even the unoaked versions don’t deliver what I’m looking for.
But this is from a guy who believes that god lives in Chablis so I’m an outlier at best.
Click to expand...

hugh johnson is with you on that. i've never thought of him as an outlier.
 
originally posted by mark e:
originally posted by Tore Rodahl:
Fish soup and Ryder CupI am going to make a poor man's Bouillabaisse and have now started to cook the stock (Only six different cuts of fish and shellfish). We are now in the prime crab and lobster season in Norway and inspired by the Norwegian based expat mark.e I wanted to convey that we have access to palatable wine and that we do not need to only drink homemade wine from Solaris grapes.

You WD guys rightly so promote European wines, but sometimes we can enjoy top quality Cali wines.

I was lucky and got a Ramey Rochioli 2019 at my local Vinmonopol (Staterun wine shop similar to LCBO in Canada). What a great Chardonnay. It will need another two hours in the carafe but what awesome value compared with Burgundians with similar pedigree. The NOK currency is in your Dollar guys' favour, 72 USD (779 NOK).

I will report back about the development in the glass. But, out of curoisity how do you feel acidity in new world premium white wines come across compared with old world brethrens? To me it delivers another tactile response on the palate. Not bad. Just different. I also picked some Hyde and Ramey Estate. Great Californian Chardonnay to my palate. What are your experiences?
Click to expand...
I am going to guess you are kidding. Plus the Solaris was hardly homemade. But I don't think you will find much agreement here. The wines are generally too low in acidity and marked excessively by "winemaking."

In any case, I learned from Terry Theise that the only use for oaky CA chardonnay was to drink with garlic-heavy dishes. Looks like you are on the right track.
Click to expand...
No pun intended mark.e
 
Interesting. Folks hereabouts, as well as pretty much anybody I can find via Mr. Google, say the wine is oaky/buttery/etc. Ramey keeps all their tech sheets online and the one for this wine indicates 20 months in 20% new oak (which is a lot for me but not a lot compared to "200% oak" and the like). Wonder why the taste of wood is so strong?
 
originally posted by Jeff Grossman:
Interesting. Folks hereabouts, as well as pretty much anybody I can find via Mr. Google, say the wine is oaky/buttery/etc. Ramey keeps all their tech sheets online and the one for this wine indicates 20 months in 20% new oak (which is a lot for me but not a lot compared to "200% oak" and the like). Wonder why the taste of wood is so strong?
Click to expand...

Hard to get any oak. I would say steely chabils-like. Beattiful glas of white.
 
originally posted by Tore Rodahl:
originally posted by Jeff Grossman:
Interesting. Folks hereabouts, as well as pretty much anybody I can find via Mr. Google, say the wine is oaky/buttery/etc. Ramey keeps all their tech sheets online and the one for this wine indicates 20 months in 20% new oak (which is a lot for me but not a lot compared to "200% oak" and the like). Wonder why the taste of wood is so strong?
Click to expand...

Hard to get any oak. I would say steely chabils-like. Beattiful glas of white.
Click to expand...

Tech sheet is fair but not very convincing. I am in the Ramey camp. Or, Jeff, would you like to pay 150 USD for a Pernand or non descript white appelatiom?
 
I’m not Jeff, but not $150 nor $72.
I’m in the not much over $40, unless it’s grand cru Chablis.
The pricing of wine these days is hard to support. So much is hype, etc.
 
originally posted by Florida Jim:
I’m not Jeff, but not $150 nor $72.
I’m in the not much over $40, unless it’s grand cru Chablis.
The pricing of wine these days is hard to support. So much is hype, etc.
Click to expand...

I am all there FJ. Our banana republic currency took a beating and w are now at the mercy of global macro economics. Come and visit mark.e and see that most stuff is at an baragain rate, including wine.
 
originally posted by Tore Rodahl:
originally posted by Florida Jim:
I’m not Jeff, but not $150 nor $72.
I’m in the not much over $40, unless it’s grand cru Chablis.
The pricing of wine these days is hard to support. So much is hype, etc.
Click to expand...

I am all there FJ. Our banana republic currency took a beating and w are now at the mercy of global macro economics. Come and visit mark.e and see that most stuff is at an baragain rate, including wine.[/quote

The fish soup was awesome.
Click to expand...
 
originally posted by Florida Jim:
I have tried to enjoy CA chard many times over the years but to no avail; even the unoaked versions don’t deliver what I’m looking for.
But this is from a guy who believes that god lives in Chablis so I’m an outlier at best.
Click to expand...

Jim, the only French Chardonnay I own and cellar is Chablis. Probably have around 10 cases. No doubt living on the Right Coast, you may not be up to date on CA Chardonnay. Understandable. I know folks who have been blinded on Chablis premier cru against Sandar & Hem’s from vineyards on the west side of the Santa Cruz Mountains. You’d be hard pressed to tell the difference. Don’t know if his wines are available where you live. Yes, I am a friend of Rob, the winemaker, but these wines are the real deal. They’re available in Norway as Rob’s ancestry is Norwegian. He made it a point to get in that market.
 
originally posted by Larry Stein:
originally posted by Florida Jim:
I have tried to enjoy CA chard many times over the years but to no avail; even the unoaked versions don’t deliver what I’m looking for.
But this is from a guy who believes that god lives in Chablis so I’m an outlier at best.
Click to expand...

Jim, the only French Chardonnay I own and cellar is Chablis. Probably have around 10 cases. No doubt living on the Right Coast, you may not be up to date on CA Chardonnay. Understandable. I know folks who have been blinded on Chablis premier cru against Sandar & Hem’s from vineyards on the west side of the Santa Cruz Mountains. You’d be hard pressed to tell the difference. Don’t know if his wines are available where you live. Yes, I am a friend of Rob, the winemaker, but these wines are the real deal. They’re available in Norway as Rob’s ancestry is Norwegian. He made it a point to get in that market.
Click to expand...

I wonder if people on this board would really confuse them. You don't say if they are ITB or just friends. Anyway, their Norwegian importer mentions that the Chardonnays have "notes of oak" in the nose, so maybe no confusion.
 
IIRC, he uses about 10% new oak. I do know for a fact that the toast is very light. It’s used more for texture than to impart any real oaky notes. Regarding the comparison, it’s been both. Friends and Somms.
 
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