boozy lunch

scottreiner

scottreiner

scott reiner
06 simone blanc - very young, nose: kerosene, green recently cut wood, freshly cut hay and a nice salinity. in the mouth very alive, great acidity, almost tannic. i have no better word or phrase for it, but a very refreshing vegetal note. in no way viscous, but really covers the tongue. petroleum, green olive oil, fruit (but i for the life of can't figure out which ones). wonderful, and way too young, but hard to say no now... jailbait...
 
vouette et sorbee fidele - slightly creamy nose, nice raw yeastiness that dissappears in a minute or two, that turns into simple baguette. flambee peaches. in the mouth, rich and racy at the same time. (anyone know the dosage on this?)

really opens up after 15 or so minutes. subtle and exuberant at the same time. a wine of great extremes. now some slightly under ripe peaches in the mouth.

my first time w this wine. i'm happy, and intrigued about the future... really happy.
 
originally posted by scottreiner:
boozy lunch06 simone blanc - very young, nose: kerosene, green recently cut wood, freshly cut hay and a nice salinity. in the mouth very alive, great acidity, almost tannic. i have no better word or phrase for it, but a very refreshing vegetal note. in no way viscous, but really covers the tongue. petroleum, green olive oil, fruit (but i for the life of can't figure out which ones). wonderful, and way too young, but hard to say no now... jailbait...
Click to expand...

What did you eat with it? Your note sounds somewhat like an Austrian Gruner Veltliner although somewhere in my memory I was placing the Simone blanc closer to Rhone whites. Perhaps just because of geography.
 
originally posted by Rahsaan:
originally posted by scottreiner:
boozy lunch06 simone blanc - very young, nose: kerosene, green recently cut wood, freshly cut hay and a nice salinity. in the mouth very alive, great acidity, almost tannic. i have no better word or phrase for it, but a very refreshing vegetal note. in no way viscous, but really covers the tongue. petroleum, green olive oil, fruit (but i for the life of can't figure out which ones). wonderful, and way too young, but hard to say no now... jailbait...
Click to expand...

What did you eat with it? Your note sounds somewhat like an Austrian Gruner Veltliner although somewhere in my memory I was placing the Simone blanc closer to Rhone whites. Perhaps just because of geography.
Click to expand...

the similarities in the description i believe are due to the relative yout of the wine. my experience is that the wine gains in richness considerably with time in the bottle...
 
as the fidele breaths it gets better and better. the fruit is really coming out in spades. citrus, pit fruits. mmmmmmm....
 
originally posted by scottreiner:
vouette et sorbee fidele
Click to expand...

That's my least fave from Vouette & Sorbe. Wait 'til you try the Blanc d'Argile. Or the Saigne de Sorbe.

As for boozy lunches, hereabouts we prefer Bouzy lunches.

(Har. Paging Mr. Iverson.)
 
originally posted by Sharon Bowman:
originally posted by scottreiner:
vouette et sorbee fidele
Click to expand...

That's my least fave from Vouette & Sorbe. Wait 'til you try the Blanc d'Argile. Or the Saigne de Sorbe.

As for boozy lunches, hereabouts we prefer Bouzy lunches.

(Har. Paging Mr. Iverson.)
Click to expand...

the other two are on the bench, but not for tonight...
 
barthod bourgogne rouge 05 description from chris: 'like licking fresh raspberries off of a french fram girl who has just been smoking a cigar'.
 
originally posted by scottreiner:
barthod bourgogne rouge 05 description from chris: 'like licking fresh raspberries off of a french farm girl who has just been smoking a cigar'.
Click to expand...

Sounds good, the 06 was just farm girls and cigars, not many raspberries.
 
05 barthod - with the steak was/is simply fabulous. the fruit is all raspberries, and the tannin that was earlier mildly troubling is now perfectly integrated and just amazing.

04 ferrando carema black label, too much right now. austere and overwhelming w the steak. great, and in a number of years perfect, but the barthod is much more friendly now.

both decanted for 3 hours.
 
originally posted by scottreiner:

04 ferrando carema black label, too much right now. austere and overwhelming w the steak. great, and in a number of years perfect, but the barthod is much more friendly now.
Click to expand...

how does this compare to the 98, which I love and which I only have one more bottle of - so I'm looking for newer vintages (unable to find more 98)?
 
haven't had the 98 in years. but, i find ferrando a very consistent producer, so would recommend any vintage. but, in 10 years, the 04 is going to be AWESOME...
 
You must log in or register to reply here.
Back
Top