What did you drink tonight?

Shiner Ruby Redbird. There had been an agreement to drink beer from Texas the moment Dempsey scored. Nice spicy, bitter kick in the middle but a little short. Prior to that I was drinking '12 zilliken SR kab, only 4-5 glasses.
 
originally posted by Tom Glasgow:
originally posted by Oswaldo Costa:
originally posted by Tom Glasgow:
originally posted by Oswaldo Costa:
Friday night, the second of three 1997 Pascal Cotat Mont Damnées received last week and purchased last year also showed oxidized. Both corks did gyre and wimble in the wabe (i.e., gyrated in the bottleneck in the midst of corkscrew insertion, never an auspicious sign). Most disappointing to the palate with high hopes and the wallet with no hopes at all.
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Brought a bottle to a restaurant and it was very oxidized. I didn't open it so I can't report on the cork but I did bring it home and pour it down my corked fatsink (tm).
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Bummer. Do you have more? I have one more, and feel an urge to mercy kill it soon. Or perhaps I can sell it on Winebid with Brad's 02 Huets.
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I have two left and will have a substitute ready.
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Last of three 97 Cotats also oxidised last night. At least one has to admire the consistency. #outofpocketoverahundredbucks #dontcryformeargentina #atleastitwasntsqn
 
2001 Trimbach CFE: plausible but more advanced than I'd expect, not as much depth as I'd expect, not much to work with the second day. The couple of good bottles of this I've had have been very good, so I imagine rapid oxidation is in play.
 
originally posted by Jeff Grossman:
originally posted by SFJoe:
I brought a 3L of Granite de Clisson (2007) to lunch yesterday.

It must be summer.
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What did everyone else drink?
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Yes, those are single-serving portions, according to the nutritional information.
 
2012 von Schubert Maximin Grunhauser Abstberg Spatlese

Delicious,complex, great acidity, but still a bit in your face. Will be better once it's calmed down.

But between not getting to the cellar on Saturdays, needing to get home for the dog most nights and several dinners, I am now down to 1 remaining bottle at home available for drinking. And it's a 375.

Maybe I'll talk Arnold into driving me in on Saturday to pick up a few cases at Chelsea.
 
2002 Clos Rougeard Saumur-Champigny Le Bourg 12.5%
Delicate, refined, with the stuffing to age another score, yet would have guessed Bdx because of the (still) readily apparent oak.
1995 Clos Rougeard Saumur-Champigny 12.5%
Closer to Loire, despite the absence of telltale leather. Closer to the peak of its more modest ambitions, yet still a lovely thing.
1996 Charles Joguet Chinon Les Varennes du Grand Clos 12.5%
Every element falling into place at the ideal spot. #chinondoesntgetmuchbetterthanthis. Unlike the Rougeards, plenty of saddle.
1987 Clos des Roches (Lenoir) Chinon 12.0%
Another beauty, and a curious combo of ethereal and rustic.
 
originally posted by SFJoe:
I brought a 3L of Granite de Clisson (2007) to lunch yesterday.

It must be summer.
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will lettie be doing the write up for "popular plutocracy"?

fb.
 
1990 Domaine de la Romanée Conti Romanée St. Vivant 13.5% would have been quite wonderful had one been willing to overlook the (reasonably pleasant) oak tannins and (not as pleasant) vanillin that the manufacturers, unbehloden to Mammon and entirely artistically-driven, saw fit to add because the grapes were deemed insufficiently capable of expressing the terroir (or just make good enough wine) on their own. Terroir being one of those paradoxical concepts that are expressed more faithfully if exogenous components are added to the mix.
 
as much as I admire how the drc's put oak, stems and other hazardous in-the-wrong-hands materials to good use through a time capsule, if there were any that prompted me to err on the skeptical side, they were indeed the early 1990s RSVs
 
Timely reminder that the tannins could be from stems, which could hardly be objectionable, even if tannins are not the first thing one thinks of as characteristic of pinot.
 
originally posted by SFJoe:
originally posted by Oswaldo Costa:
Timely reminder that the tannins could be from stems, which could hardly be objectionable...
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Sez you.

Totally can, or might not, depending.
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I meant as a matter of principle, since it comes from the vine and the soil; certainly it could be objectionable as a matter of taste.
 
Mondeuse 2012 very primary (obviously) but so pure and delicious. Like a purple exilir of freshness and crunchy cranberries, blackberries and gravel. Je l'aime.
 
originally posted by maureen:
originally posted by Oswaldo Costa:
even if tannins are not the first thing one thinks of as characteristic of pinot.
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Well not if you have parker's view of burgundy at least.
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Jeez, I have seldom felt so insulted. For Burgundy to be tannic, either the grapes have to be subjected to a very long soak, usually fuelled by sugar additions, or there has to be stem inclusion. The former is iffy from a minimal intervention viewpoint, and the latter is, of course, backed by tradition, and can be fine. But it is done because tannins are not the first thing one thinks of as characteristic of pinot. Parker is an incomplete idiot, so perhaps he is right on this one.
 
originally posted by Oswaldo Costa:
For Burgundy to be tannic, either the grapes have to be subjected to a very long soak, usually fuelled by sugar additions, or there has to be stem inclusion. The former is iffy from a minimal intervention viewpoint, and the latter is, of course, backed by tradition, and can be fine. But it is done because tannins are not the first thing one thinks of as characteristic of pinot. Parker is an incomplete idiot, so perhaps he is right on this one.
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there are those of us that remember when burgundy was a marginal climate for pinot. and there are even those among us who believe that burgundy was a better climate for pinot in those days.

we say, "pish" to this modernist claptrap.

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