What wine is in your refrigerator?
- Thread starter Brad Widelock
- Start date
Jeff Grossman
Jeff Grossman
Drank half of it tonight with grilled lamb loin chops, roast potatoes, etc.
Not bowled over, either. It is still very primary, very extracted, a tad sour. My partner said the finish went all tinny for him. It certainly stood up to the substantial food but it was unexpectedly charmless.
...pause...
Now that I have reviewed my notes for earlier vintages, judging mostly by 2001, it appears that we're too late for the wine's vigorous/zinnish phase (about 6-7 yrs) and too early for its deft/sappy phase (at least 10 yrs; oldest I've had is 11 yrs). Sigh. Don't know the players without a scorecard.
I have one bottle of 2001 and one bottle of 2005 left.
Mike Hinds
Mike Hinds
I opened my fridge and found: 2006 Renaissance Semillon (from auction) and 2011 Ilarria rosé (from lottery). I did not find the 2010 Minerale+ from Frantz Sauron [sic] as I polished that bottle off last night...
Everything goes in the refrigerator prior to drinking. I did polish off a 2010 Brendan Tracey, "Rouge" ...vin de Garage the other night. Served quite chilled it was a little rough but had all the right components in place. It went well with the bbq hanger steaks and the mild sunburn - I just wish it came in a 40 oz size.
Peter Creasey
Peter Creasey
Jason, Regardless of the outside temperature, I can't think of a single wine that is not significantly improved by being served at or below about 60 degrees.
. . . . . . . Pete
Jeff Grossman
Jeff Grossman
Is your A/C as bad as mine?
Sharon Bowman
Sharon Bowman
Je suis sur le cul.
(Btw, just checking: Google Translate gives that expression, which means "I'm bowled over," as "I am on your ass." N.b. I am not on VLM's ass, but I am kinda surprised.)
kirk wallace
kirk wallace
Try the '99 Bodenstein and get back to us; it is bowling you over good; and maybe even roll me over in the clover good.
Sharon Bowman
Sharon Bowman
Ooh, but like, what?
My guff with such wines, as I should enter into the deets, is that they seem somehow monolithic. Does it get all clever on you?
kirk wallace
kirk wallace
Well, it's not LSD or such, but lots of laser points of fruit and stones (I guess I owe royalty to Lyle) dancing on the tongue, but it does have rare focus and clarity; call that monolithic, if you will.
I heard that oxidation occurs at a more rapid pace at both; over 75 degrees F and below 50 degrees F. I don't know if this is true. I was trolling to be honest. Though my source is fairly reputable, well beyond reputable... I am sure people have had success with wines that have stored on both sides of that spectrum. I have tasted wines that have lived in my apartment that taste much more mature (in a good way) than the same wine stored in both passive and active cellars. Maybe it was just a lunar phase...
I heard that oxidation occurs at a more rapid pace at both; over 75 degrees F and below 50 degrees F. I don't know if this is true. I was trolling to be honest. Though my source is fairly reputable, well beyond reputable... I am sure people have had success with wines that have stored on both sides of that spectrum. I have tasted wines that have lived in my apartment that taste much more mature (in a good way) than the same wine stored in both passive and active cellars. Maybe it was just a lunar phase...
Obviously those parameters are over a sustained period. As I was saying, I have sometimes left young bottles I want to taste upright and in the most moist part of my house, which happens to be warm. Typically, after dunking them in a cool decanter, something just happens...