What did you drink tonight?

originally posted by Steve Edmunds:
i'm more interested in the B&A
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Steve, do you know about these guys? Sounds like you do. Everything I've had from them is terrific. The rose's great. A bit spritzy, but not experimental.

I am dubious about a lot of "natural" wine making - a lot of it just tastes like my own efforts from a five gallon carboy, and I'm not interested in paying $30+ for it. Bow and Arrow is really exciting because they are operating at a very high level and they're close by. Another piece of evidence to me that natural wines just like to stay close to home (in my case, Portland to Seattle).
 
originally posted by BJ:
originally posted by Steve Edmunds:
i'm more interested in the B&A
Click to expand...

Steve, do you know about these guys? Sounds like you do. Everything I've had from them is terrific. The rose's great. A bit spritzy, but not experimental.

I am dubious about a lot of "natural" wine making - a lot of it just tastes like my own efforts from a five gallon carboy, and I'm not interested in paying $30+ for it. Bow and Arrow is really exciting because they are operating at a very high level and they're close by. Another piece of evidence to me that natural wines just like to stay close to home (in my case, Portland to Seattle).
Click to expand...

Was there a bottle of their Gamay at your semi recent Beaujolais dinner?
Very interesting wine if I am remembering this correctly. Pretty structured for a Gamay, and not at all what I was expecting.
 
originally posted by Kay Bixler:
originally posted by SFJoe:
2000 Tondonia rosado. Still (or just?) on the list at Rose Water. What a great place that is.
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Great place. Great people.
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And how. Sorry not to drink some of your wine there, but you haven't done the whole induce-scarcity-by-ceasing-production gag.
 
originally posted by Marc D:
originally posted by BJ:
originally posted by Steve Edmunds:
i'm more interested in the B&A
Click to expand...

Steve, do you know about these guys? Sounds like you do. Everything I've had from them is terrific. The rose's great. A bit spritzy, but not experimental.

I am dubious about a lot of "natural" wine making - a lot of it just tastes like my own efforts from a five gallon carboy, and I'm not interested in paying $30+ for it. Bow and Arrow is really exciting because they are operating at a very high level and they're close by. Another piece of evidence to me that natural wines just like to stay close to home (in my case, Portland to Seattle).
Click to expand...

Was there a bottle of their Gamay at your semi recent Beaujolais dinner?
Very interesting wine if I am remembering this correctly. Pretty structured for a Gamay, and not at all what I was expecting.
Click to expand...

Their Gamay Nouveau actually.
 
originally posted by BJ:
originally posted by Marc D:
originally posted by BJ:
originally posted by Steve Edmunds:
i'm more interested in the B&A
Click to expand...

Steve, do you know about these guys? Sounds like you do. Everything I've had from them is terrific. The rose's great. A bit spritzy, but not experimental.

I am dubious about a lot of "natural" wine making - a lot of it just tastes like my own efforts from a five gallon carboy, and I'm not interested in paying $30+ for it. Bow and Arrow is really exciting because they are operating at a very high level and they're close by. Another piece of evidence to me that natural wines just like to stay close to home (in my case, Portland to Seattle).
Click to expand...

Was there a bottle of their Gamay at your semi recent Beaujolais dinner?
Very interesting wine if I am remembering this correctly. Pretty structured for a Gamay, and not at all what I was expecting.
Click to expand...

Their Gamay Nouveau actually.
Click to expand...
I actually brought the straight Gamay too. And, yes Marc it was really structured. Non-carbonic style that really needed some time to open up. I brought the leftovers of that and the '11 Vignes du Maynes Manganite home and both had significantly improved overnight. The VdM had blossomed into something really special after a subdued showing the previous night at dinner.
 
Was there a bottle of their Gamay at your semi recent Beaujolais dinner?
Very interesting wine if I am remembering this correctly. Pretty structured for a Gamay, and not at all what I was expecting.
Click to expand...

Their Gamay Nouveau actually.[/quote]
I actually brought the straight Gamay too. And, yes Marc it was really structured. Non-carbonic style that really needed some time to open up. I brought the leftovers of that and the '11 Vignes du Maynes Manganite home and both had significantly improved overnight. The VdM had blossomed into something really special after a subdued showing the previous night at dinner.[/quote]

That was the one I was thinking of. A wine that needed a bit more time.
Was it labelled Gamay Noir or something like that?

On another topic, have any of you tried the liqueurs or other distilled products from Clear Creek Distillery out of Portland? We bought a bottle of their cassis and it is delicious. Not too sweet, good fruit and excellent tartness. It makes a very tasty Kir. I think they are doing a great job with locally sourced fruit and berries.
 
originally posted by Marc D:


On another topic, have any of you tried the liqueurs or other distilled products from Clear Creek Distillery out of Portland? We bought a bottle of their cassis and it is delicious. Not too sweet, good fruit and excellent tartness. It makes a very tasty Kir. I think they are doing a great job with locally sourced fruit and berries.
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I've enjoyed pretty much everything out of Clear Creek. Their Bartlett pear eau de vie is a pure expression of the fruit. Their Scotch a little on the peaty side for everyday enjoyment, for me.
 
originally posted by Brian C:
originally posted by BJ:
originally posted by Marc D:
originally posted by BJ:
originally posted by Steve Edmunds:
i'm more interested in the B&A
Click to expand...

Steve, do you know about these guys? Sounds like you do. Everything I've had from them is terrific. The rose's great. A bit spritzy, but not experimental.

I am dubious about a lot of "natural" wine making - a lot of it just tastes like my own efforts from a five gallon carboy, and I'm not interested in paying $30+ for it. Bow and Arrow is really exciting because they are operating at a very high level and they're close by. Another piece of evidence to me that natural wines just like to stay close to home (in my case, Portland to Seattle).
Click to expand...

Was there a bottle of their Gamay at your semi recent Beaujolais dinner?
Very interesting wine if I am remembering this correctly. Pretty structured for a Gamay, and not at all what I was expecting.
Click to expand...

Their Gamay Nouveau actually.
Click to expand...
I actually brought the straight Gamay too. And, yes Marc it was really structured. Non-carbonic style that really needed some time to open up. I brought the leftovers of that and the '11 Vignes du Maynes Manganite home and both had significantly improved overnight. The VdM had blossomed into something really special after a subdued showing the previous night at dinner.
Click to expand...

Oh yeah, how could I forget the Gamay?
 
originally posted by Brian C:
Clear Creek is great. Their Poire and apple brandies are both excellent as well. Haven't tried the cassis.
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Yeah, we've enjoyed the fruit brandies in the past, too. Not cheap, but quality products all.

Mark Lipton
 
2006 Levet Chavaroche was rustic and a bit simple at first but really woke up with some Landaff - showing gorgeous smoky, meaty, earthy notes.

La Bota 34 Palo Cortado - I finally got a chance to open this. The nose is not as attractive as one might hope but the palate was lovely and layered.

1998 Chamonard Morgon - yadda, yadda, yadda, lovely wine, yadda, yadda, you've heard it all before.

1971 Sterling Cabernet
1972 Sterling Merlot
1971 Sterling Pinot Noir
1970 Sterling Cabernet

What a wonderful and fascinating selection of wines. As one might expect the Merlot was way on the downslope but even it had some nice pure fruit remaining. I'm shocked at how good the Pinot Noir was. I wasn't shocked at how good the Cabernets were. I preferred the 1971 but some others preferred the 1970.

1989 Trimbach Reserve Gewurtztraminer - luscious with typical Gewurtz flavors. I guessed a youngish S de Ribeaupierre when served blind (and after I was told gewurtz)

2009 Clos Roche Blanche Cabernet - like all the 2009 reds young but drinking really well.

Happy Memorial Day and thank you Dale!
 
originally posted by Oswaldo Costa:
Jay, your 98 Chamonard didn't have the rubbery taste that my last few have had?
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oswaldo, i have had several of these and the off bottlles have a burnt rubber thing but more often than not the good bottles have been really lovely.

sorry, realize you weren't addressing me but, ive been through more than a case of this in the last year.
 
Thanks, Bill. I've opened seven over the last several months and more than half have had that rubbery thing, including the last four. I left half the last bottle in the fridge overnight in case it was reduction, but it didn't go away. Shall we start a 98 Chamonard wiki?
 
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