Cooking wines

[Yixin]

First bottle of '95 Coulee de Serrant was orange-amber. Great cooking wine.

'75 Palmer last night was leafy, clean, and pleasant. Not sure I would have waited 35 years but no evidence of hard tannins.

Likewise some Rene Geoffrey and Diebolt-Vallois champagne.

But well-aged Billecart Salmon NV. Oh yes - almondy, rich, only very slightly hollow.

 

[Oswaldo Costa]

originally posted by Yixin:
Cooking winesFirst bottle of '95 Coulee de Serrant was orange-amber. Great cooking wine.

Bummer.

 

[Matteo Mollo]

Arent most of his wines amber-orange anyway? Or was is totally O2'd?

 

[SFJoe]

originally posted by Matteo Mollo:
Arent most of his wines amber-orange anyway?

?
not in my experience.

 

[Matteo Mollo]

Loading…

upload.wikimedia.org

 

[Yixin]

Pretty oxidised. Not happy about it as I realy enjoy this wine when it's on.

But it is fantastic cooking wine.

 

[Rahsaan]

originally posted by Yixin:
But it is fantastic cooking wine.

What makes it such a good cooking wine?

 

[Yixin]

Dry extract, good flavour, oxidative. Like premox grand cru burg.

 

[Yixin]

2nd bottle tonight was slightly less dark and fruity on the nose, but flat on the palate. Went well with some chicken pasta - sauce base was frying pan deglazed with the 1st bottle.