if someone offers you some La Bota 20 Manzanilla Pasada, say yes

originally posted by Thor:
There's confusion between aldehydes and VA, it seems to me - leading to a basic misunderstanding of the wines.
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I don't think I'm confusing the two, but in the interests of my own edumacation I'd be pleased to do some sensory trials to find out. Any thoughts on how I should set that up?

VA doesn't need to be high to be bothersome to me. My threshold is not normal. I've accepted this, with regrets.

Ian, you really owe it to yourself to try some Carlisle. Or you could homebrew your own version: take the most alcoholic zin you can find, add some blackberry jam, add a shot or two of bourbon, and then toss in a dash of nail polish remover.
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Vodka maybe, bourbon no.
 
originally posted by Lou Kessler:
Your taste buds are shot
originally posted by Thor:
There's confusion between aldehydes and VA, it seems to me - leading to a basic misunderstanding of the wines.
Click to expand...
I don't think I'm confusing the two, but in the interests of my own edumacation I'd be pleased to do some sensory trials to find out. Any thoughts on how I should set that up?

VA doesn't need to be high to be bothersome to me. My threshold is not normal. I've accepted this, with regrets.

Ian, you really owe it to yourself to try some Carlisle. Or you could homebrew your own version: take the most alcoholic zin you can find, add some blackberry jam, add a shot or two of bourbon, and then toss in a dash of nail polish remover.
Click to expand...
Vodka maybe, bourbon no.
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I thought all the vodka went into Aubert pinot?
 
originally posted by Thor:
There's confusion between aldehydes and VA, it seems to me - leading to a basic misunderstanding of the wines.
Click to expand...
I don't think I'm confusing the two, but in the interests of my own edumacation I'd be pleased to do some sensory trials to find out. Any thoughts on how I should set that up?
Click to expand...

Get samples of acetic acid, propionic acid, methyl propionate, ethyl acetate, acetaldehyde and butyraldehyde. Make solutions of them by serial dilution (0.1-100 ppm) in distilled water and do a double blind sensory analysis of them. Report back here for your daily quota of disputation and derision.

PM me if you need samples.

Mark Lipton
 
Coming back to the La Bota 20 tonight (Tuesday), after opening it this last Saturday night, the wine has becomer deeper and more mineral, but also more clipped on the finish, and somewhat coarse.

It would have been better to go back yesterday, I think.
 
10, 11, and 12 are available locally. The 11 and 12 are Pedro Ximenez, not really what I'm looking for.

LA BOTA DE MANZANILLA PASADA (n 10)

1/15, saca of January 2008

Given that the wine is Pasada, I'm guessing it doesn't matter that the 10 has been in bottle?

The wholesale price is $43.
 
I've spent a lot of time with the 10 recently. It's pretty great, and it is disappearing from the market. Different than the 20, which is perhaps a bit more savage.

Hopefully someone has kept the bottle cool.
 
originally posted by Levi Dalton:
I've spent a lot of time with the 10 recently. It's pretty great, and it is disappearing from the market. Different than the 20, which is perhaps a bit more savage.

Hopefully someone has kept the bottle cool.
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The distributor handles a lot of very delicate, high-end beer. Those folks tend to be conscious of temperature, so I'm hopeful.

If I'm reading you correctly, you are giving me the go ahead.
 
originally posted by VLM:
originally posted by Levi Dalton:
I've spent a lot of time with the 10 recently. It's pretty great, and it is disappearing from the market. Different than the 20, which is perhaps a bit more savage.

Hopefully someone has kept the bottle cool.
Click to expand...

The distributor handles a lot of very delicate, high-end beer. Those folks tend to be conscious of temperature, so I'm hopeful.

If I'm reading you correctly, you are giving me the go ahead.
Click to expand...

VLM- don't know how you favor what Peter Liem has to say, but he has also done fairly extensive writeups on several of the releases on his now defunct blog. I've only had the the 15 which was revelatory.
Brian C
 
originally posted by John Ritchie:
Levi, did you get a chance to try #19?
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I tried it this evening.

The nose is quite good/typical of high class Oloroso. Baked brown nut family aromatics. The palate was drier than you might expect, given that it is a cream, but also a little simpler than you might expect, given the name on the bottle. I think the sugar rubs out the complexity on the palate a little bit.

Anyway, it is definitely good, and most certainly the most serious cream sherry I have had, but there is a question of whether it is worth the money.

In most cases, for most people, probably not.

It is packed 375ml, so it is relatively easy to go about depleting.
 
Cream sherry is a simple sherry by definition, Levi. How could it not be? It was invented just to entice the Brits to drink sherry - ruining a perfectly good dry oloroso with some treacly pedro ximnez in order to make it apt for aunt Clarice and aunt Edith.

That said, Valdespino's NO cream (No. 19 Navazos) is about as good as cream sherry gets. Compare with Harveys Bristol Cream...
 
originally posted by VS:
Cream sherry is a simple sherry by definition, Levi. How could it not be? It was invented just to entice the Brits to drink sherry - ruining a perfectly good dry oloroso with some treacly pedro ximnez in order to make it apt for aunt Clarice and aunt Edith.

That said, Valdespino's NO cream (No. 19 Navazos) is about as good as cream sherry gets. Compare with Harveys Bristol Cream...
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A 375 of No. 19 is $110 retail in NYC. I suspect that was the source of the complexity to dollars concern.
 
But with age cream sherry might even justify that price tag in the absence of aunts Clarice and Edith. Bottles from the '80s and '70s have been very good; unfortunately it's not easy to find such examples.
 
originally posted by VS:
That said, Valdespino's NO cream (No. 19 Navazos) is about as good as cream sherry gets.
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Glad to know I started at the top. Had a glass of this the other night with some biscotti. I liked it quite a bit, though I really didn't know what to expect. It was sweeter than I would have imagined, but it seemed to have enough acid to not make it feel 'flabby'. But, that is an expensive .375 for sure.
 
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