Manchuela Mauler Brings the Heat
- Thread starter Chris Coad
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Heck, give me the recipe, Joe! We don't do 'saignes', we only soak before we start fermentation for aromatic, not color-extracting purposes, we don't do post-fermentation maceration... It's a fact of life in our part of the world, with sunshine-hour levels higher than anywhere in the world (Israel and Australia included), and four high-color grape varieties (syrah, alicante bouschet, bobal, monastrell) plus one slightly less exuberant (touriga nacional) and just one slightly weaker (garnacha - but the Aragn/Catalonia strains are far darker than their CdP cousins, as any drinker of Campo de Borja or Priorat reds knows). So there's nothing in our wines that the vineyard doesn't produce naturally.
Now that I think of it - would de-coloring techniques be considered as reverse spoofulation, or something?
Chris Coad
Chris Coad
That's kind of what I thought at first, but now I'm beginning to think he actually means it.
I thought the Cos was fine. Of course, I had no expectations of it, but it seemed like a decent little claret to me.
Indeed. It must be tiring swimming day and night against the currents of conformity.
Of course you may. Good material always lends itself to faster transcription.
Yeah, but...the Mets! (I admit I don't understand this line of counter-argument, but you seem to feel it's broadly applicable to just about any situation, and I'm nothing if not adaptable.)
Just ballpark this one for me, though, so I can understand. Would you require a "good" version to actually strike you in the middle of the forehead, or is a gentle yet corrective tap on the shoulder sufficient?
Yeah. The problem isn't liking or not liking it, really, so much as discarding large pours of non-oxidized, perfectly-lovely-to-the-non-Brad-world just for the angry spite of it. But maybe I'm missing the way this will all be turned into a quaint Kane family anecdote twenty, thirty years hence.
Addendum to self: maybe we should keep an eye on the CFE, as well.
Only if you use Mega de-Purple.
Chris Coad
Chris Coad
Exactly. But then, I like dessert zinfandel, so it's mostly just a flavor profile shift.
Chris Coad
Chris Coad
Yeah, Dashe Cellars used to make a yummy one, haven't seen it on the shelves lately, sadly. Even Dressner had a second glass of that.
The Latin Liquidator
Manuel Camblor
You needed me for an assessment of the Salia? Where the hell was Jay Miller (the real one, not the fake one)? I think I may have been somewhere on the East side of the Dominican Republic when this thing happened. Had I known Vctor was coming to New York and been invited to the shindig, rest assured I would have been on a flight triple-quick.
Kane's penchant for picture-taking is becoming pretty annoying. I told him to go easy on the flash, or at least explore his camera's settings to see if there were other camera-shake or poor room lighting solutions. The baboob thing may just be a side-effect of his explorations.
Speaking of dearest Bradley, I recently made Facebook contact with an ex-girlfriend of mine from twenty years ago. She belongs to some local group called something or other about "Wine Love". I asked her if she, by any chance, had developed into some sort of a Dominican proto-wine-geek or if her interest was more casual. What kinds of wines was she digging these days?
"Oh, I just can't get into the dry ones. YUCK!"
I immediately thought of Kane. I believe this lady is newly singled (besingled?) Of course, she's not a Jew. Not even a fake Jew. And perhaps she will not meet Kane's exacting standards in terms of figure (the exact weight thing always cracks me up). But hey, it's worth a try. She has a Jewish name, what the hell...
That's an impressive product range Vctor has these days (I'm not being sarcastic, promise). I remember the days when there were just the two wines...
FWIW, I actually enjoyed a 2002 Finca Sandoval not too long ago. Not the sort of thing I would normally seek out, but no freak either. I believe I accused it of some sort of "elegance".
Oh, and yeah, what's up with that "heat-damaged Madeira" bit?
It never stops raining down here.
I need to get back to Manhattan.
Best,
Manuel
Kane's penchant for picture-taking is becoming pretty annoying. I told him to go easy on the flash, or at least explore his camera's settings to see if there were other camera-shake or poor room lighting solutions. The baboob thing may just be a side-effect of his explorations.
Speaking of dearest Bradley, I recently made Facebook contact with an ex-girlfriend of mine from twenty years ago. She belongs to some local group called something or other about "Wine Love". I asked her if she, by any chance, had developed into some sort of a Dominican proto-wine-geek or if her interest was more casual. What kinds of wines was she digging these days?
"Oh, I just can't get into the dry ones. YUCK!"
I immediately thought of Kane. I believe this lady is newly singled (besingled?) Of course, she's not a Jew. Not even a fake Jew. And perhaps she will not meet Kane's exacting standards in terms of figure (the exact weight thing always cracks me up). But hey, it's worth a try. She has a Jewish name, what the hell...
That's an impressive product range Vctor has these days (I'm not being sarcastic, promise). I remember the days when there were just the two wines...
FWIW, I actually enjoyed a 2002 Finca Sandoval not too long ago. Not the sort of thing I would normally seek out, but no freak either. I believe I accused it of some sort of "elegance".
Oh, and yeah, what's up with that "heat-damaged Madeira" bit?
It never stops raining down here.
I need to get back to Manhattan.
Best,
Manuel
Chris Coad
Chris Coad
"Annoying" is being kind. Between the incessant flashing and the cellphone shouting, it was like having a guest appearance by a stereotypical American tourist abroad. Really, I came close to snatching the thing and breaking it.
I'm crossing my fingers that plans for a sparkling bobal are in the works.
Must you co-opt the ripeness revolution with this talk of 'elegance'?
Related newsflash: 2008 NHL season opener in hell!
As I replied to Joe P., I certainly can't claim to be definitive on this, the wine just seemed like it had seen some heat somewhere along the line. Others may disagree, it was just a quick impression.
True.
scottreiner
scott reiner
Try the grappa from Luigi Ferrando, the wonderful Carema producer. It is made from 100% Nebbiolo. Wonderful fruit!! Unlike any grappa I have ever had. (I should add that I too am no fan of grappa)
Sounds like rough stuff. I've gotten into grappa a little as the company I work for imports Poli and Nardini grappas, among others, but I've definitely found a preference for white grape varities versus red grape based grappa. The white grapes to me are much more floral, expressive and smoother while there's much more of a burn to grappas based on red grapes.