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Lost my rose-colored glasses
- Thread starter Steven Spielmann
- Start date
originally posted by .sasha:
originally posted by Lee Short:
originally posted by Rahsaan:
And to complete the trio of predictable Disorder answers: Lopez de Heredia Rosado.
Incomplete still: Marc Angeli's rose is at a whole 'nother level.
Is or was ? Have not been keeping up lately.
2001 was, indeed, in a class by itself. Especially after it got a touch drier and significantly more complex and floral after a couple of years.
Was, anyway. I'll confess I've missed out on the last couple of years.
Jay Miller
Jay Miller
originally posted by Lee Short:
originally posted by .sasha:
originally posted by Lee Short:
originally posted by Rahsaan:
And to complete the trio of predictable Disorder answers: Lopez de Heredia Rosado.
Incomplete still: Marc Angeli's rose is at a whole 'nother level.
Is or was ? Have not been keeping up lately.
2001 was, indeed, in a class by itself. Especially after it got a touch drier and significantly more complex and floral after a couple of years.
Was, anyway. I'll confess I've missed out on the last couple of years.
Same here, I keep looking for it at Chambers and not seeing it.
Saina Nieminen
Saina Nieminen
Chteau Musar ros is great with a bit of age on it (1995 now). BTW, I don't mean Hochar Pre & Fils or Cuve Musar, but the Musar proper. I've enjoyed many glasses of Burgaud's Beaujolais (Osez le Ros or some such name) very much as well, though others on this site found it dull.
Strange or fun to be speaking of rose at the beginning of winter proper, at least for those of us in the northern hemisphere, and those of us who live in four season climatic areas. I certainly drink my share of rose in the warmer months but tend to have a more limited intake once the weather turns cooler. That said, I find that my enjoyment of rose is very much tied to time and place at which it is drunk. It is hard to deny the experience of sitting at a sidewalk caf in the heat of summer watching the world go by enjoying a pichet of whatever generic plonk they are serving at the Caf Beouf.
That said I am tempted to repeat what I did last year at this time and slip a 10-liter bag-in-box of Domaine Roger Perrin Ros under the Christmas tree. Domaine Roger Perrin is no PdA of LdH rose but slipped into the refrigerator on June 1, it provides over a case of happy experiences just waiting to be tapped.
That said I am tempted to repeat what I did last year at this time and slip a 10-liter bag-in-box of Domaine Roger Perrin Ros under the Christmas tree. Domaine Roger Perrin is no PdA of LdH rose but slipped into the refrigerator on June 1, it provides over a case of happy experiences just waiting to be tapped.
Jay Miller
Jay Miller
Oh, and the Pradeau Bandol Rose though it generally hasn't lived up to the first vintage I tried ('99 maybe?).
Eden Mylunsch
Eden Mylunsch
The 2007 Ott was pretty damn good, probably the best vintage from them I've tasted. Its value might have even equaled its price!
-Eden (a friend was goaded into bringing along a 3L bottle of it one afternoon)
-Eden (a friend was goaded into bringing along a 3L bottle of it one afternoon)
Bah! I drink pink wine at any time of year. I now have a tradition of a few years running of having the previous year's release of Crochet Sancerre with March Carolina basketball and goat cheese while lolling about in my pajamas. I defy you to find a better way to spend a day off. I also always have a pink wine on the Thanksgiving table and host a ros/croquet party on Easter, even if it's chilly.originally posted by JasonA:
Strange or fun to be speaking of rose at the beginning of winter proper, at least for those of us in the northern hemisphere, and those of us who live in four season climatic areas. I certainly drink my share of rose in the warmer months but tend to have a more limited intake once the weather turns cooler.
Chris Coad
Chris Coad
I find Francois Pinon's Vouvray Tradition makes a great ros base when mixed 60-40% with a rather tannic young red, like a Chteau d'Oupia Minervois. The hint of off-dryness in the regular demisec wine is cut down and complemented by the aggressive young red. Ros heaven!
originally posted by Chris Coad:
I find Francois Pinon's Vouvray Tradition makes a great ros base when mixed 60-40% with a rather tannic young red, like a Chteau d'Oupia Minervois. The hint of off-dryness in the regular demisec wine is cut down and complemented by the aggressive young red. Ros heaven!
You should get paid for these ideas!
Chris Coad
Chris Coad
I can't really claim credit for the idea, but I'm happy to share!
The Latin Liquidator
Manuel Camblor
Speaking of white-red mixes, last night I had the A. Margaine Brut Ros from the latest release and it was very nice. Perhaps a little facile on the outset, but with air it got its structure all together and was very, very sexy.
Sharon Bowman
Sharon Bowman
That's a very nice wine.
originally posted by Susannah:
I now have a tradition of a few years running of having the previous year's release of Crochet Sancerre with March Carolina basketball and goat cheese while lolling about in my pajamas. I defy you to find a better way to spend a day off. I also always have a pink wine on the Thanksgiving table and host a ros/croquet party on Easter, even if it's chilly.
Pretty much my point exactly. Enjoyment of rose is all about time and place. The Crochet Sancerre is far from your average rose, one my favorites of 2007.
Joe Dressner
Joe Dressner
The problem with most Ros, including many that I import, is that for commercial reasons they have to be rushed to bottle. So, you drink them young and they tend to stink of the sulfur you have to add to stabilize the wine because of the early bottling.
For what it's worth, I think you started with almost the worst possible French rose. Way too heavy, and the antithesis of what rose's about. That wine makes me think of saignee Bordeaux roses that are popping up everywhere right now and are equally bad.
You should keep your eyes out for other Tavel roses - Trinquevedel comes to mind. I have yet to try a French rose that really tops them.
I also find Chante Perdrix to be quite good generally but I would guess the 05 to be ponderous and at this point not particularly fresh.
You should keep your eyes out for other Tavel roses - Trinquevedel comes to mind. I have yet to try a French rose that really tops them.
I also find Chante Perdrix to be quite good generally but I would guess the 05 to be ponderous and at this point not particularly fresh.
Steven Spielmann
Steven Spielmann
Crazy feedback! Awesome! It's going to take me like 20 years to get through this thread given that I drink about a half-case of rose a year, but at least I'll be drinking good ones.
Actually, I felt that the '05 Perdrix was at about the right point for me this August, softened up, aromatic, and fruity. I have a sensitive palate though (not in the sense of 'acute and discriminating', in the sense of 'I can't handle strong tastes'). This is a drag because I love some of the distinctive essences of cabernet sauvignon but can't handle the way most winemakers make it. Also because my wife and mother in law are crazy for 10 megaton reds. Lots of folks in my area like Trinquevedel, that was actually the one I was going to buy when I bought the Mordoree but the salesperson convinced me to do otherwise.
The Pinon Cuvee Tradition is holy wine to me and I couldn't bear to mix it with anything else.
Actually, I felt that the '05 Perdrix was at about the right point for me this August, softened up, aromatic, and fruity. I have a sensitive palate though (not in the sense of 'acute and discriminating', in the sense of 'I can't handle strong tastes'). This is a drag because I love some of the distinctive essences of cabernet sauvignon but can't handle the way most winemakers make it. Also because my wife and mother in law are crazy for 10 megaton reds. Lots of folks in my area like Trinquevedel, that was actually the one I was going to buy when I bought the Mordoree but the salesperson convinced me to do otherwise.
The Pinon Cuvee Tradition is holy wine to me and I couldn't bear to mix it with anything else.