Cellar pours

J

Jeff Grossman

Jeff Grossman
There was 66 DDC, 08 "Baudes", 01 "Thalabert", 06 "Bricco della Serra", 67 "Le Haut Lieu" Sec. Lucullan table of 5 cheeses, beef, shrimp, and brioche.

And maybe more; I had to leave early.

I thought the Sec was wondrous. The DDC did the amazing reviving Bordeaux trick. The Jadot and Jaboulet were good; the Bera disappointing.

Maybe others will post.
 
amazing bottle of 67 LHL Sec. I am pretty sure I've tasted the wine before, but I don't recall all these fireworks. But this is hardly a Sec ?
 
originally posted by .sasha:
amazing bottle of 67 LHL Sec. I am pretty sure I've tasted the wine before, but I don't recall all these fireworks. But this is hardly a Sec ?
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Remarkable bottle indeed.

To clarify the Burgundy was the 2008 Jadot Chambolle Musigny 'Baudes'. Most of us liked it quite a bit, some thought it started showing overly oaky later on though I never really got that that.
 
I have been trying to pin down precise numbers, but as it turns out, the INAO does not lay down specific ranges for sec/demi-sec/moelleux in Vouvray as it does, say, for extra brut/brut/etc. in Champagne.

One cooperative's website purports as follows, however:

* Caractère sec tendre, avec un taux de sucre résiduel entre 6 et 10g.
* Caractère demi-sec, avec un taux de sucre résiduel situé entre 20 et 25g
* Caractère moelleux, avec un taux de sucre résiduel situé entre 35 et 50g
* Caractère liquoreux, avec un taux de sucre supérieur à 60g, et pouvant aller jusqu'à plus de 100g par litre.

(One presumes simply sec is beneath 6g/l, then.)
 
And damn, that '67. It was kinda sec tendre, but oh, did it work.

I also liked the Bera. A new bird for me.

Found the Jaboulet too oaky, and .sasha and I clashed swords on what was going on with the Jadot that I had cawed was oak. Maybe it was something else? (dot dot dot)
 
originally posted by Jeff Grossman:
Domaine de Chevalier?
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Yes.

But this is hardly a Sec ?
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At the table it was remarked upon that the Sec was definitely showing some RS. French law does allow a range, as WG and SFJ discussed for our benefit.
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Aha! The WG threw me until this last post. I thought that maybe the dotster had filed for a name change or sumfin.

Mark Lipton
 
I'm darned. I want to spend a half-hour talking to the dotster about the old country.

ETA:
I also liked the Bera. A new bird for me.
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Jamie described it as the "rustica" style, which is what Alessandra likes so that's how it gets made.
 
originally posted by Sharon Bowman:
I have been trying to pin down precise numbers, but as it turns out, the INAO does not lay down specific ranges for sec/demi-sec/moelleux in Vouvray as it does, say, for extra brut/brut/etc. in Champagne.

One cooperative's website purports as follows, however:

* Caractère sec tendre, avec un taux de sucre résiduel entre 6 et 10g.
* Caractère demi-sec, avec un taux de sucre résiduel situé entre 20 et 25g
* Caractère moelleux, avec un taux de sucre résiduel situé entre 35 et 50g
* Caractère liquoreux, avec un taux de sucre supérieur à 60g, et pouvant aller jusqu'à plus de 100g par litre.

(One presumes simply sec is beneath 6g/l, then.)
Click to expand...

How would those worthies classify a wine that came in between 10 and 20 g? Demi-sec tendre? Inquiring minds...

Mark Lipton
 
originally posted by MLipton:
originally posted by Sharon Bowman:
I have been trying to pin down precise numbers, but as it turns out, the INAO does not lay down specific ranges for sec/demi-sec/moelleux in Vouvray as it does, say, for extra brut/brut/etc. in Champagne.

One cooperative's website purports as follows, however:

* Caractère sec tendre, avec un taux de sucre résiduel entre 6 et 10g.
* Caractère demi-sec, avec un taux de sucre résiduel situé entre 20 et 25g
* Caractère moelleux, avec un taux de sucre résiduel situé entre 35 et 50g
* Caractère liquoreux, avec un taux de sucre supérieur à 60g, et pouvant aller jusqu'à plus de 100g par litre.

(One presumes simply sec is beneath 6g/l, then.)
Click to expand...

How would those worthies classify a wine that came in between 10 and 20 g? Demi-sec tendre? Inquiring minds...

Mark Lipton
Click to expand...

I was wondering, too, about those inexplicable gaps. I think, French-style, they would simply say: Those do not exist.

Or maybe, as Jeff says, those wines have one sleeve longer than the other.
 
The 67 was amazing, I even enjoyed it more than the 53 LM demi that came out later. An 09 egon muller kabinet was also fantastic and an 07 flurried gruenchers was pure and lovely though a bit fruit forward.

Huh, iPad changed Fourrier to flurried.
 
originally posted by Sharon Bowman:
I have been trying to pin down precise numbers, but as it turns out, the INAO does not lay down specific ranges for sec/demi-sec/moelleux in Vouvray as it does, say, for extra brut/brut/etc. in Champagne.
Click to expand...
It is EU legislation that controls the terms sec, demisec, moelleux and doux for still wines. And the same applies for the sparkling wine sweetness levels used by Champagne.

Wikipedia has a good summary of what the terms mean:

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en.wikipedia.org

You can use a sweetness indicator not listed and have it mean what you want (the German feinherb is a good example) or no sweetness indicator at all, but if you use a controlled term, your wine must be within the specified limits.
 
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