What did you drink tonight?

originally posted by Oswaldo Costa:
originally posted by MLipton:
Hot damn! Opened a bottle of the 2008 Wind Gap Sonoma Coast Syrah last night and found a very appealing wine. It had a strong briny, olive thing going on atop plenty of Syrah fruit amid enough structure to guarantee several more years of evolution. I'm glad I have another bottle of this, but I wish I had more. It makes me interested in seeing what else Pax is doing nowadays.

Mark Lipton
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GTK, I just picked up a 2007 of this.
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First of three 2007s opened last night. Tipping the scales at 12.7%, it started out a bit light, but reared with food into something right. Ideal sweet & sour combo, savory in a way that conversed genially with our quibe (or kibe; in arabic كبة ['kibbeh] or ['kubbah]), evoking an older world palette of palate allusion. While not the most complex syrah on the planetoid, it hit the sweet spot in a way that made complexity seem a bit tiresome, if you know what I mean, at least in the context of daily living.
 
2001 Dr. Frank Riesling Reserve

A bit darkened by age and smelling of dried flowers and herbs. The acidity is nicely pronounced and initially there's attractive lime notes. But the wine soon shows its age turning into a jumble of not particularly attractive flavors (things like mushroom and vanilla).

This was better than what I expected from a 15 year old Finger Lakes wine, but it wasn't actually pleasant.
 
JFG strikes again. I've had merely good bottles of this '03, but last night's bottle was superb. Deep, complex, rich, but still with that frame and clear edges -but not spikey or flabby. Never can tell if it is moon phase, relative humidity, food that accompanied it (chicken pot pie, rice and nicely spicy RG Sangre de Toros with a bed of wilted baby arugula and spinach) or any number of (or combination of) factors, but always grateful when it happens.
 
Broglia, Gavi, 'La Meirana'

the 2013, perfect accompaniment to bruschetta, cape cod littlenecks and various other primi di mare

Gravner 'Anfora', Ribolla Gialla

the 2005 and my first ever, simply stunning over the course of several days, particularly good with hard green Tunisian olives or a nice piccata; throws considerable sediment; seek!
 
2005 Rouge-Gorge, Domaine Belliviere. In a great place right now. light on its feet but firm structure and showing some secondary developments at this stage of its life. Cedar notes, mineral, a red fruit i can't quite pinpoint. Terrific with a pork chop.
 
originally posted by Bill Lundstrom:
2005 Rouge-Gorge, Domaine Belliviere. In a great place right now. light on its feet but firm structure and showing some secondary developments at this stage of its life. Cedar notes, mineral, a red fruit i can't quite pinpoint. Terrific with a pork chop.
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Yum, wish I could hold off of my d'Aunis purchases for that long

Where would you place this on VLM's translucency gradient, Bill?
 
originally posted by Bill Lundstrom:
2005 Rouge-Gorge, Domaine Belliviere. In a great place right now. light on its feet but firm structure and showing some secondary developments at this stage of its life. Cedar notes, mineral, a red fruit i can't quite pinpoint. Terrific with a pork chop.
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Thanks for this note. I've got two bottles of this somewhere in storage. I seem to recall David Lillie apologizing for it, at the time, but said it would come around.
 
originally posted by Terry Angleton:
originally posted by Bill Lundstrom:
2005 Rouge-Gorge, Domaine Belliviere. In a great place right now. light on its feet but firm structure and showing some secondary developments at this stage of its life. Cedar notes, mineral, a red fruit i can't quite pinpoint. Terrific with a pork chop.
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Yum, wish I could hold off of my d'Aunis purchases for that long

Where would you place this on VLM's translucency gradient, Bill?
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it's ready to drink now but no hurry. drink and hold, i guess.
 
originally posted by Jeff Grossman:
originally posted by Bill Lundstrom:
2005 Rouge-Gorge, Domaine Belliviere. In a great place right now. light on its feet but firm structure and showing some secondary developments at this stage of its life. Cedar notes, mineral, a red fruit i can't quite pinpoint. Terrific with a pork chop.
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Thanks for this note. I've got two bottles of this somewhere in storage. I seem to recall David Lillie apologizing for it, at the time, but said it would come around.
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it's definitely come around.
 
Interesting note; thanks, Bill.

I was up in Croton-on-Hudson this weekend and shared with friends a 2006 Paolo Bea Rosso de Veo. It was lovely and resolved and sedimenty and all that good stuff. In its right place.

The dogs were nuts and I'm covered with small nicks and snaps.

Also, discovered a very amusing series of videos called Bad Lip Reading, which I recommend.

Also, it is fantastic to be in an enchanted forest full of mushrooms. Got to geek out thereon a bit.
 
originally posted by Sharon Bowman:
Also, it is fantastic to be in an enchanted forest full of mushrooms. Got to geek out thereon a bit.
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What did you find, Sharon? The woods have been covered in mushrooms these last couple weeks.
 
Two new chanterelle spots near the creek. Lots of LBMs of all stripes, boletes, and corals. Puffballs and Amanita looking stuff are all over the lawn. Most are beyond my identification abilities. Also an Strobilomcyces flocopus "Old Man of the Woods" which was really beautiful. Never came across one prior.
 
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