TN: Downton Abbey makes me want to drink

K

Kay Bixler

Kay Bixler
. . . out of clunky lead glass. All day long.

2012 Olga Raffault, Chinon Les Peuilles is very pretty, soft at first, cherry almost with fine tannin that shows more after a few days open. For like $17.

From a Burgundy style bottle, which is cool, 2013 Luneau-Papin, Muscadet Clos des Allies is plump and briny, bright finish full of earth. Maybe not one for the ages but who knows? Always my favorite.

Also there was 2008 Vina Real, Rioja Gran Reserva, beyond the woody nose there was some nice aged fruit, very floral and fine in the mouth. Yes with most any food.

Cheers!
Kay
 
I've heard repeatedly on the radio about this recent study that showed college students administering electric shocks to themselves, in order to alleviate the boredom of being alone for any length of time. This is approximately how I feel watching Downton Abbey.

Drinking out of clunky lead glasses would be a preferable option, naturally. Perhaps one reason why alcoholism is a peril to housewives.
 
originally posted by Ian Fitzsimmons:
I've heard repeatedly on the radio about this recent study that showed college students administering electric shocks to themselves, in order to alleviate the boredom of being alone for any length of time.
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We used to just smoke pot, but whatever.

Downton Abbey is pretty awful though, that's for sure. Super cheesy soap opera. Prior to this we watched Breaking Bad (also borrowed from the library) and I can't help but feel combining the two shows would be incredible. Lord Whatisname and the Irish driver/son-in-law could be Walter and Jessie, cooking up opium in the basement of that giant chateau.
 
originally posted by Kay Bixler:
From a Burgundy style bottle, which is cool, 2013 Luneau-Papin, Muscadet Clos des Allies is plump and briny, bright finish full of earth. Maybe not one for the ages but who knows? Always my favorite.
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I no longer age Muscadet for any extended time. I've brought all of my Muscadet from offsite to the house for drinking over the next months, except for 3L of 2007,2009, 2012 Clisson and 2010 Quatre.

The reason I've done this is my experience with oxidation in 2007 and 2009 Clisson, both from bottle and magnum (and I suspect the 3L may not be right, but I don't know). With Briords, I don't find that extended aging really does anything interesting for me. Some vintages of Briords age fantastically (1996, 2002) but that's because they hold on to their youthful vigor. Otherwise, aging them for me is just long enough to smooth off some rough edges. I'm planning on drinking all my 2013 Briords over this oyster season.

People want different things from wine, and I'm OK with that. This new strategy is helpful for me since it frees up space.
 
Oxidized '09s - aghh!

I'm finding, by contrast, that aging can do a lot for these wines - 2002 L-P Excelsior Poyets got really good in the past year. I've found the Briords to become quite a bit more relaxed and integrated = more pleasant to drink after a period of shut-down.

FWIW, a recent 05 Clisson from magnum was very fresh and youtful.

Allees can be awfully good.
 
originally posted by VLM:

The reason I've done this is my experience with oxidation in 2007 and 2009 Clisson, both from bottle and magnum (and I suspect the 3L may not be right, but I don't know).
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Wait, what?
 
originally posted by VLM:

The reason I've done this is my experience with oxidation in 2007 and 2009 Clisson, both from bottle and magnum (and I suspect the 3L may not be right, but I don't know). With Briords, I don't find that extended aging really does anything interesting for me. Some vintages of Briords age fantastically (1996, 2002) but that's because they hold on to their youthful vigor. Otherwise, aging them for me is just long enough to smooth off some rough edges. I'm planning on drinking all my 2013 Briords over this oyster season.
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I'm gravitating toward this view, too, in part because of Jean's continuing phobia of aged white wines. I wonder if your experiences with premox in the '07 and '09 Clisson may shed light on the causes. Clisson sees longer time sur lie, does it not?

Mark Lipton
 
originally posted by Sharon Bowman:
originally posted by MLipton:
Jean's continuing phobia of aged white wines
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Exposure therapy?
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Believe me, I try. I recently got her to drink a 2010 Pieropan Calvarino but she approached it with trepidation in her eyes.

Mark Lipton
 
originally posted by Ian Fitzsimmons:
Oxidized '09s - aghh!

I'm finding, by contrast, that aging can do a lot for these wines - 2002 L-P Excelsior Poyets got really good in the past year. I've found the Briords to become quite a bit more relaxed and integrated = more pleasant to drink after a period of shut-down.

FWIW, a recent 05 Clisson from magnum was very fresh and youtful.

Allees can be awfully good.
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That's great. I think we may be looking for different things. Even tasting old vintages in situ with Marc I found that I wasn't as taken with the aged versions (with a couple of notable exceptions). They were different, I just don't think the flavor profile is for me. I have aged previously Muscadets, including Allées, L d'Or, Bossard, Landron, etc., it's not that I don't have experience or expertise, I just don't think it gets them to a better place than they are over the short term. Especially with things like the Quatre and Clisson that are "pre-aged" they come in about where I want them form the get-go.
 
originally posted by VLM:
originally posted by Ian Fitzsimmons:
Oxidized '09s - aghh!

I'm finding, by contrast, that aging can do a lot for these wines - 2002 L-P Excelsior Poyets got really good in the past year. I've found the Briords to become quite a bit more relaxed and integrated = more pleasant to drink after a period of shut-down.

FWIW, a recent 05 Clisson from magnum was very fresh and youtful.

Allees can be awfully good.
Click to expand...

That's great. I think we may be looking for different things. Even tasting old vintages in situ with Marc I found that I wasn't as taken with the aged versions (with a couple of notable exceptions). They were different, I just don't think the flavor profile is for me. I have aged previously Muscadets, including Allées, L d'Or, Bossard, Landron, etc., it's not that I don't have experience or expertise, I just don't think it gets them to a better place than they are over the short term. Especially with things like the Quatre and Clisson that are "pre-aged" they come in about where I want them form the get-go.
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So not really oxidized, just older than you would like them to taste?
 
originally posted by Kay Bixler:
Downton Abbey is pretty awful though, that's for sure. Super cheesy soap opera. Prior to this we watched Breaking Bad (also borrowed from the library) and I can't help but feel combining the two shows would be incredible. Lord Whatisname and the Irish driver/son-in-law could be Walter and Jessie, cooking up opium in the basement of that giant chateau.
Click to expand...
Been done... http://on.cc.com/1h6svcB
 
originally posted by VLM:

That's great...
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It wouldn't occur to me to suggest you lacked expertise with these wines compared to me, but agree we must be finding different things in the wines. For me, much very young Muscadet is positively off-putting, too lemony and tight, though '09 Briords and '12 Clisson are exceptions.
 
originally posted by John Donaghue:
originally posted by Kay Bixler:
Downton Abbey is pretty awful though, that's for sure. Super cheesy soap opera. Prior to this we watched Breaking Bad (also borrowed from the library) and I can't help but feel combining the two shows would be incredible. Lord Whatisname and the Irish driver/son-in-law could be Walter and Jessie, cooking up opium in the basement of that giant chateau.
Click to expand...
Been done... http://on.cc.com/1h6svcB
Click to expand...
That is so brilliant!
 
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