This is their 100% Syrah cuvee. This is our last bottle, and I've have several that had severe brett bloom problems and went down the sink. This one was a delight - into nice secondaries, with layers of leather, game, only slightly peanuty. Warmer in tone certainly than your average Crozes or St. Joseph. Superb with grilled ribeyes, onions, and peppers.
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2001 d'Andezon CdR VV (Syrah cuvee)
- Thread starter BJ
- Start date
originally posted by Brad L i l j e q u i s t:
2001 d'Andezon CdR VV (Syrah cuvee)This is their 100% Syrah cuvee. This is our last bottle, and I've have several that had severe brett bloom problems and went down the sink. This one was a delight - into nice secondaries, with layers of leather, game, only slightly peanuty. Warmer in tone certainly than your average Crozes or St. Joseph. Superb with grilled ribeyes, onions, and peppers.
Good to hear about this. I have a few bottles of the '06 VV down in the cellar and I was contemplating whether it was worth the experiment to try aging them some. Their current state reminds me a bit of Steve Edmunds's '02 "The Shadow": distinct Syrah fruit in a somewhat large-scaled and diffuse package. This is no way should be viewed as a slight to the wine, however, as I gladly drank that ESJ Shadow (and I've equally gladly drunk this '06 VV, obtained locally for $8.99/bottle). I've got an opened bottle of the '06 VV, resealed with the cork, back in the fridge in the hopes of glimpsing its future.
Mark Lipton
robert ames
robert ames
do we really expect the wonderful crazy stinky cheeses of france (spain, italy, etc.) to taste just like the milk they were made from and nothing more?
fear of brett sounds to me like love of velveeta and 'american' cheese wrapped in individual slices, and fear of alsatian munster (and tallagio, etc, etc. ad infinitum). wake up and smell the dirty [fill in the blank]. . . .and love it.
fear of brett sounds to me like love of velveeta and 'american' cheese wrapped in individual slices, and fear of alsatian munster (and tallagio, etc, etc. ad infinitum). wake up and smell the dirty [fill in the blank]. . . .and love it.
originally posted by robert ames:
do we really expect the wonderful crazy stinky cheeses of france (spain, italy, etc.) to taste just like the milk they were made from and nothing more?
fear of brett sounds to me like love of velveeta and 'american' cheese wrapped in individual slices, and fear of alsatian munster (and tallagio, etc, etc. ad infinitum). wake up and smell the dirty [fill in the blank]. . . .and love it.
I think you've skipped all the steps inbetween where the delicious cheese/wine exists.
Most good cheese doesn't smell only (or even predominately) of mold. And the same thing holds true for wine and brett.
originally posted by robert ames:
do we really expect the wonderful crazy stinky cheeses of france (spain, italy, etc.) to taste just like the milk they were made from and nothing more?
fear of brett sounds to me like love of velveeta and 'american' cheese wrapped in individual slices, and fear of alsatian munster (and tallagio, etc, etc. ad infinitum). wake up and smell the dirty [fill in the blank]. . . .and love it.
Uh, brett is one thing, a brett infection in full bloom is another.
robert ames
robert ames
i'm not deifying full bloom live brett infection in bottle, but i've been around ucdavis brainwashees that (for instance) refuse to even put mas de gourgonnier their mouths 'because the wine has brett'--as though it were laced with plutonuim--and would cross to the other side of the street if they saw a bottle of beaucastel coming down the sidewalk.
if only they had learned to love these wines before their professors got ahold of them. . . .
rahsaan--i've heard terms like horse sweat and saddle leather and bandaid etc., for describing brett, but never mold. i find that descriptor more applicable to tca.
if only they had learned to love these wines before their professors got ahold of them. . . .
rahsaan--i've heard terms like horse sweat and saddle leather and bandaid etc., for describing brett, but never mold. i find that descriptor more applicable to tca.
i've been around ucdavis brainwashees
That's your first problem!
rahsaan--i've heard terms like horse sweat and saddle leather and bandaid etc., for describing brett, but never mold. i find that descriptor more applicable to tca.
My mention of mold was in reference to your cheese comparison. The mold in the cheese is like brett in wine. Good in small doses. At least to me. And of course depending on specifics.
robert ames
robert ames
uh, where i live ucdavis brainwashees are everywhere, and are, even as mark twain described himself, "harmless, if not aroused".
Joel Stewart
Joel Stewart
not sure i want to wrap my brain around the concept of an aroused ucdavis brainwashee...