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Off the Record Drinking
- Thread starter Chris Coad
- Start date
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originally posted by Chris Coad:
originally posted by SFJoe:
The first time I tried this wine it had a Riesling like petrol smell. Do these demi sec Romorantin go through an adolescent phase like Riesling where they have this flavor and then it disapears as they age a little more?
My experience with aging demisec romorantin is limited to pretty much this one wine, so I can't really say. But yes, there's certainly a whiff of what our English friends would call "petrol."
I don't know about petrol, but Cazin is a candidate for most overrated vintner of wines that taste like grape Big League Chew gum.
Jay Miller
Jay Miller
I've liked some of Dirler's rieslings and none of their gewurtz.
Youthinks wrong. I've drunk a 6-pack of that wine with joy and delight, and it would only have blinded me if I'd done it in one night. It's a great achievement, and I should have saved 5 of those bottles for posterity. But I haven't had it in a few months and perhpas it's closed, or perhaps it's a question of a bad bottle.originally posted by Brad Kane:
originally posted by SFJoe:
I am shocked by the reception of the 2006 Texier. I worship that wine. I fear you guys may have had a bad bottle.
You and the vulgar redneck monkey are blinded by love, methinks.
Zachary Ross
Zachary Ross
Thanks for the Dirler opinions.
I wasn't there to taste the risotto, but most truffle oil reminds me of the refrigerator under my old lab bench, which used to have 100 ml of the principal flavor constituent of black truffles in it, along with everything else. It's potent and cheap, but it's not to be mistaken for the actual fungi. This has been true even before the press.originally posted by Brad Kane:
originally posted by SFJoe:
BTW, Brad, you should look on your desk for the memo. Truffle oil is over.
Yes, I'd seen all the articles reporting that most truffle oils are actually artificially flavored, which is why I looked hard for a real one.
U
Unknown
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Joe, what do you think of white truffle cream?
Arjun Mendiratta
Arjun Mendiratta
originally posted by SFJoe:
...the principal flavor constituent of black truffles...
Which is?
originally posted by SFJoe:
Youthinks wrong. I've drunk a 6-pack of that wine with joy and delight, and it would only have blinded me if I'd done it in one night. It's a great achievement, and I should have saved 5 of those bottles for posterity. But I haven't had it in a few months and perhpas it's closed, or perhaps it's a question of a bad bottle.originally posted by Brad Kane:
originally posted by SFJoe:
I am shocked by the reception of the 2006 Texier. I worship that wine. I fear you guys may have had a bad bottle.
You and the vulgar redneck monkey are blinded by love, methinks.
Yeah, but it is showing so well now...
Like I said, I'm of the BAD PEOPLE theory. Or maybe bad bottle, you never know.
YEEEEHHAAAAWWWWW!!!!
originally posted by VLM:
I've drunk a 6-pack of that wine
You're obviously confusing it with your favorite tipple, Dixie beer, as the Texier doesn't come in a six pack.
originally posted by SFJoe:
I wasn't there to taste the risotto, but most truffle oil reminds me of the refrigerator under my old lab bench, which used to have 100 ml of the principal flavor constituent of black truffles in it, along with everything else. It's potent and cheap, but it's not to be mistaken for the actual fungi. This has been true even before the press.originally posted by Brad Kane:
originally posted by SFJoe:
BTW, Brad, you should look on your desk for the memo. Truffle oil is over.
Yes, I'd seen all the articles reporting that most truffle oils are actually artificially flavored, which is why I looked hard for a real one.
Fwiw, I never use black truffle infused oil, but white infused.
I agree with Thor that truffle oil is very nice on popcorn.
originally posted by Arjun Mendiratta:
Which is?originally posted by SFJoe: ...the principal flavor constituent of black truffles...
CH3SCH2SCH3
I've had a couple of other 2006 N Rhone Syrahs that were starting to shut down recently. The 2006 Faury vin de pays Rhodaniennes and the 2006 Domaine du Tunnel St Joseph were both pretty tight, when they were both drinking well only 6 months ago
I think the 06 Pergault VV may be shutting down too.
I think the 06 Pergault VV may be shutting down too.
Although it's important to note that there are many other smellies in truffles, and the monochromaticity of the oils is their biggest problem. Brad, I was sure you were using white truffle oil, but the jar of CH3SCH2OCH2SCH3 in my lab fridge was much smaller. Somehow, I was never tempted to cook with either.originally posted by SFJoe:
originally posted by Arjun Mendiratta:
Which is?originally posted by SFJoe: ...the principal flavor constituent of black truffles...
CH3SCH2SCH3
originally posted by Claude Kolm:
Kolm doesn't like rs in Alsatian wines.
oops - better send back that 1990 Trimbach CFE VT I sent you!
Claude Kolm
Claude Kolm
Well, late harvest wines can form an exception, especially producers such as Trimbach and Rolly-Gassmann who get sufficient acidity into the wines.originally posted by maureen:
originally posted by Claude Kolm:
Kolm doesn't like rs in Alsatian wines.
oops - better send back that 1990 Trimbach CFE VT I sent you!
David M. Bueker
David M. Bueker
Referring to the '90 Trimbach CFE VT as dessert wine sends chills of horror down my spine.
U
Unknown
Guest
Referring to the '90 Trimbach CFE VT, at all, send chills of pleasure up my spine.
I wouldn't be pouring it over ice cream, though.
I wouldn't be pouring it over ice cream, though.