the new what did u drink tonite thread

originally posted by BJ:
Not funky, totally clean.

This reminds me quite a bit of Chidaine from 20 years ago, a Layon version.
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Interesting, maybe I'll check them out again if I see them.
 
originally posted by Jim Hanlon:

2013 Dolde Riesling Brauner Jura,

This wine, on the other hand, has reached a higher gear. Like licking a rock, but in a really delicious, fresh way. I can't remember a wine that better combined mineral flavor with sheer drinkability. Sure, there are more complex dry Rieslings, but I'm not sure there are any more enjoyable. This wine knocked me over, and I don't really even like dry Riesling in general. Also under screwcap. If you have any, consider opening a bottle this year.
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with apologies to jim, this note from a while back in teh other thread (03-23-23) stuck in teh folds of teh fatbrain, and i wanted to respond and couldn't defeat teh system software legitimately. if only i'd not wasted all those years on comparative lit.

anyway, broaching the riesling weisser jura 2018 this evening made this old comment ping with a massive clang in teh fat brain. the sites are different (afaik there is a little more clay in the soil in the bottle jim reports) but anyway...

to teh 2018 dolde riesling weisser jura -- start with jim's comment above. the nose is a salty catllick. or maybe like a margarita made with gin and lime... uh nope. that won't do. there is lime here. lime. but otherwise, i am with jim. "i can't remember a wine that better combined mineral flavor [and lime] with sheer drinkability... and I don't really even like dry riesling in general."

fb.
 
got major issues with screw caps over the years, but my dolde silvaner, also with about decade of age, have been impeccable - every single bottle. go figure

don't have his riesling anymore; can i find some on my next business trip to swabia?
 
'21 Pierre Bise Anjou Village Schistes, to continue the Bise theme. Very good straight ahead Loire CF, more delineated than many softer edged Saumurs and the like. Suggested some new oak, though there isn't any. Definitely worth a try if you see it.
 
For our first heat wave of the season, a bottle of 2014 Briords was just the thing. Perfectly poised, lemony and minerally, it rang better than previous bottles, suggesting a midlife state of racy grace. Muscadet doesn't get much better than this.
 
originally posted by Oswaldo Costa:
For our first heat wave of the season, a bottle of 2014 Briords was just the thing. Perfectly poised, lemony and minerally, it rang better than previous bottles, suggesting a midlife state of racy grace. Muscadet doesn't get much better than this.
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!!
 
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
For our first heat wave of the season, a bottle of 2014 Briords was just the thing. Perfectly poised, lemony and minerally, it rang better than previous bottles, suggesting a midlife state of racy grace. Muscadet doesn't get much better than this.
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!!
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Is that your prongnosis?
 
A '17 Roilette normale last night was delish. Only a bit of plumminess detracted (for me, others might like). Much better than last fall (which, I still hold, was subject to the late fall bad tasting wine syndrome).
 
originally posted by Oswaldo Costa:
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
For our first heat wave of the season, a bottle of 2014 Briords was just the thing. Perfectly poised, lemony and minerally, it rang better than previous bottles, suggesting a midlife state of racy grace. Muscadet doesn't get much better than this.
Click to expand...
!!
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Is that your prongnosis?
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No, just had a so-so bottle lately, but previous excellent ones, so now my eyes are open to any new reports.

Under normal circumstances I'd say '14 Briords was three amber prongs, set around with mustard seed clusters, sitting atop an open jar of Bon Maman peach preserves with a paper umbrella in it.
 
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
originally posted by Jeff Grossman:
originally posted by Oswaldo Costa:
For our first heat wave of the season, a bottle of 2014 Briords was just the thing. Perfectly poised, lemony and minerally, it rang better than previous bottles, suggesting a midlife state of racy grace. Muscadet doesn't get much better than this.
Click to expand...
!!
Click to expand...

Is that your prongnosis?
Click to expand...

No, just had a so-so bottle lately, but previous excellent ones, so now my eyes are open to any new reports.

Under normal circumstances I'd say '14 Briords was three amber prongs, set around with mustard seed clusters, sitting atop an open jar of Bon Maman peach preserves with a paper umbrella in it.
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Compelling.
 
Over the course of three dinners, a bottle of 2013 Alzinger Steinertal Grüner Smaragd was not the most prong-worthy. The aroma, initially delicate and subtle, grew increasingly dominated by a new world mango note that clashed with any internalized notion of Austria. There was a fair amount of bitterness to compensate for some acid deficiency, but there was a viscous caramel mouthfeel that made me regret opting for cellaring a six pack of Smaragd instead of Federspiel. I hope the two remaining bottles improve, but this certainly did not over the three nights.
 
originally posted by Jeff Grossman:
A 'caramel' descriptor puts me in mind of heat damage.
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I meant by "caramel mouthfeel" not flavor but viscosity, which also, as texture, didn't pair well with mango flavor. Every time we dance the samba in lederhosen, doesn't it feel awkward?
 
originally posted by Oswaldo Costa:
originally posted by Jeff Grossman:
A 'caramel' descriptor puts me in mind of heat damage.
Click to expand...

I meant by "caramel mouthfeel" not flavor but viscosity, which also, as texture, didn't pair well with mango flavor. Every time we dance the samba in lederhosen, doesn't it feel awkward?
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Been watching "The Boys from Brazil" again, O.?

Mark Lipton
(Not going to be able to scrub that image from my mind)
 
originally posted by MLipton:
originally posted by Oswaldo Costa:
originally posted by Jeff Grossman:
A 'caramel' descriptor puts me in mind of heat damage.
Click to expand...

I meant by "caramel mouthfeel" not flavor but viscosity, which also, as texture, didn't pair well with mango flavor. Every time we dance the samba in lederhosen, doesn't it feel awkward?
Click to expand...

Been watching "The Boys from Brazil" again, O.?

Mark Lipton
(Not going to be able to scrub that image from my mind)
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It's time to revisit (with a glass of Grüner).
 
originally posted by Oswaldo Costa:
I meant by "caramel mouthfeel" not flavor but viscosity, which also, as texture, didn't pair well with mango flavor.
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I will quite gleefully drink mango lassi. It is fairly thick and mango-flavored.

Every time we dance the samba in lederhosen, doesn't it feel awkward?
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Well, it kinda looks like clogging but I don't really know how it feels.
 
On our Cotswold walk...super nice. Best wine so far has been Vincent Caille Mouton Noir. Also new appreciation for low alcohol real ales...refreshing, energizing,relaxing with a little lift...don't bog you down...
 
originally posted by BJ:
On our Cotswold walk...super nice. Best wine so far has been Vincent Caille Mouton Noir. Also new appreciation for low alcohol real ales...refreshing, energizing,relaxing with a little lift...don't bog you down...
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how long you in teh cotswolds?

fb
 
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