Three ways to drink

R

Rahsaan

Rahsaan
2006 Kiralyudvar Tokaji Sec
I was hoping to like this more than I did, especially given the price! And the overall structural package had its appeal. A nice plump focused wine with a mineral slice cutting through everything. But something about the pungent musky flavors did not really ring my bell (Im hardly a furmint aficionado). I felt the same way about a second bottle, although it was a nice accompaniment to grilled mussels. So I wasnt complaining about the evening.

2002 Alzinger Grner Veltliner Reserve
So easy to drink. Please pour me some more.

1988 Jean Chauvenet Nuits St. Georges Les Vaucrains
Damn this is dark. Didnt really know what to expect, but what I found was a strongly flavored dark meaty wine. This wasnt an overly tannic 88, but it certainly wasnt elegant silk either. It was what it was, and some of the more exalted Burgundy drinkers probably wouldnt pay it much attention. But I had fun.
 
I'm a big fan of Kiralyudvar. I'm wondering how dry Furmint ages. I tried the 05 last year and did not notice a big difference with the 06.
 
originally posted by Arno Tronche:
I'd be very interested to hear about the result SFJoe whenever you find out.
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Sure. My working model has been a bit that furmint is like chenin, so I've had a relatively long time horizon in mind, but I will probably check in with a bottle or two on the early side.
 
My impression (admittedly from a decade back) was that the grapes were quite different - Furmint had larger berries (thus typically lower dry extract in non-botrytised wines), and typically somewhat lower sugar and acidity than Loire chenin. I don't remember who it was, but a winemaker also told me that botrytis 'set' more easily and evenly in Tokaji. Whether this was grape- or site-specific I can't say.
 
originally posted by Yixin:
My impression (admittedly from a decade back) was that the grapes were quite different - Furmint had larger berries (thus typically lower dry extract in non-botrytised wines), and typically somewhat lower sugar and acidity than Loire chenin. I don't remember who it was, but a winemaker also told me that botrytis 'set' more easily and evenly in Tokaji. Whether this was grape- or site-specific I can't say.
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This squares with my impressions and understanding.

I very much enjoy drinking the Kiralyudvar wines.
 
originally posted by Yixin:
originally posted by SFJoe:
Frequently, with dismay.
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Really? I thought it's been fairly positive news for you; certainly has hit some of the VA portfolios I've seen.
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No, it's just that the birthdays march on and one doesn't require a cellar full of fresh young wine to be consumed in 50 years.
 
Also I've been under the weather this week, which will put one in a mortal frame of mind if whippersnappers keep waving the actuarial tables under one's nose.
 
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