Baudry 2012 Chinon Rose

originally posted by mark e:
originally posted by fatboy:
originally posted by mark e:


Could I please petition the Политбюро to censor the phrase CENSORED whenever it comes up. If I'm not wrong that used to happen with the name CENSORED
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works for me.
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You are a fathead.
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it's my pleasure.

and i suspect that it's all a matter of time anyway. you start by offending teh noobs and teh lurkerz. and then the odd old timer. and the before you know it, the Политбюро reward you with your own personalized CENSORSHIP tool.

that said, the fatpants have now started to emanate small shocks even before i even start thinking teh querulous thoughts. be warned that it is a slippery slope.

fb.
 
Wine Therapy censored various words and phrases. Wine Disorder doesn't seem to. It just liquidates the person and ends the problem.

In the spirit of democratic logrolling, however, I offer never to say about a wine that it's "really good with food" if you promise never to call one "hedonistic."
 
originally posted by Jonathan Loesberg:
Wine Therapy censored various words and phrases. Wine Disorder doesn't seem to. It just liquidates the person and ends the problem.

In the spirit of democratic logrolling, however, I offer never to say about a wine that it's "really good with food" if you promise never to call one "hedonistic."
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I love when you talk dirty Jonathan!
 
originally posted by Yixin:
originally posted by Ian Fitzsimmons:
Is there good pink Cheverny, I wonder? We've been quaffing red Villemade recently, which has engendered a surfeit of rather tender feeling towards the region in our humble abode.
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François Cazin makes one of my favourites. Gamay and Pinot Noir in roughly equal proportions, typical release is about 2 years after vintage. Delicious and more-ish, really good with food. I like them with about 5-7 years of age, e.g. the 2009 is really starting to come into its own now.
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Thanks, I'll seek these. We LUVS wines that are really good with food.
 
originally posted by Steve Edmunds:
I found the '11 Baudry to be close enough to perfect that I eagerly bought some '12. Which I found to be fairly different. Really good, but not so much like what I remembered.
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I agree. The 2010 and 2011 seemed similar to me. Delicate. The 2012 seems much heavier (I actually thought aging it might improve it) but not in a bad way. Perhaps just a difference in vintage. Others with longer experience of the wine might have perspective.

Still, on a family vacation last week, we went through 10 bottles of the 2012.
 
Okay, I'll be the one to say it. I did not like the 2012 Baudry rosé. I went through a few bottles and it enters a bit heavy and then just dies off in the mouth. Flat. No finish. There, I said it.

But I loved the 2010 and liked the 2011 and so I will be happy to try the next vintage. Can't win 'em all.
 
Chidaine's Touraine Rosé has some Grolleau in it IIRC, and it's usually quite tasty if a tad simple.

Mark Lipton
 
Hey, at my age I feel a sense of achievement if I recall the winemaker's name....

Mark Lipton

P.s. it's an abbreviation, not an acronym -- just sayin'
 
originally posted by Sharon Bowman:
Hem. I call that an acronym, but I will not fight.

In any case, whutz wit the "i" for "I," monsieur?
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Acronyms are abbreviations that form words, or that through frequent use become themselves accepted as words (e.g. SCUBA, ZIP codes and SWAT teams), or so I was taught. But don't take my word for it: look up the definition of acronym in a dictionary.

Regarding the latter point, 'twas merely an iPhone induced typo, now fiX0red.

Mark Lipton
 
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