I had the MMXI and a Baumard Clos de Sainte Catherine. The Lapierre wasn't as thick as the 2009 and drinking very nicely but without too much extra complexity than the regular Morgon. The Baumard I would probably drink up as it was showing a glycerined honey goldenness. Still, both matched the turkey and bits quite well.
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What, no thread on Thanksgiving bottles?
- Thread starter Ken Schramm
- Start date
I had the MMXI and a Baumard Clos de Sainte Catherine. The Lapierre wasn't as thick as the 2009 and drinking very nicely but without too much extra complexity than the regular Morgon. The Baumard I would probably drink up as it was showing a glycerined honey goldenness. Still, both matched the turkey and bits quite well.
Ian Fitzsimmons
Ian Fitzsimmons
Kermit Lynch, Adventures on the Wine Route - isn't Michelot one of the producers he imported then and wrote about - "un bon cinquant,' or something like that. I threw the dice on a few 2012 les St. George, on sale at attractive pricing (from a MA retailer).
Vintage on the St. Catherine? This seems way too sweet for Turkey, in my narrow-minded opinion.
Vintage on the St. Catherine? This seems way too sweet for Turkey, in my narrow-minded opinion.
originally posted by Ian Fitzsimmons:
Vintage on the St. Catherine? This seems way too sweet for Turkey, in my narrow-minded opinion.
2005, actually had this the next night by itself.
Oswaldo Costa
Oswaldo Costa
originally posted by MarkS:
originally posted by Ian Fitzsimmons:
Vintage on the St. Catherine? This seems way too sweet for Turkey, in my narrow-minded opinion.
2005, actually had this the next night by itself.
I think they had already doing that yucky cryoextraction thing at that point, at least with the Quarts de Chaume.
Ian Fitzsimmons
Ian Fitzsimmons
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
originally posted by Oswaldo Costa:
originally posted by MarkS:
originally posted by Ian Fitzsimmons:
Vintage on the St. Catherine? This seems way too sweet for Turkey, in my narrow-minded opinion.
2005, actually had this the next night by itself.
I think they had already doing that yucky cryoextraction thing at that point, at least with the Quarts de Chaume.
Well this the CSteC is a Coteaux du Layon and I couldn't tell cryroextraction from cyanoacrylate. How would one surmise?
originally posted by Ian Fitzsimmons:
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
Cue Jacqueline Friedrich and Jim Budd.
Mark Lipton
Oswaldo Costa
Oswaldo Costa
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
Cue Jacqueline Friedrich and Jim Budd.
Mark Lipton
Exactly. Worth googling their famous battle to better understand the cryo debate. I favor the Budd.
Jay Miller
Jay Miller
originally posted by Oswaldo Costa:
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
Cue Jacqueline Friedrich and Jim Budd.
Mark Lipton
Exactly. Worth googling their famous battle to better understand the cryo debate. I favor the Budd.
Loading…
jimsloire.blogspot.com
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www.jacquelinefriedrich.com
Christian Miller (CMM)
Christian Miller
originally posted by Jay Miller:
originally posted by Oswaldo Costa:
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
Cue Jacqueline Friedrich and Jim Budd.
Mark Lipton
Exactly. Worth googling their famous battle to better understand the cryo debate. I favor the Budd.
Loading…
jimsloire.blogspot.com
Loading…
www.jacquelinefriedrich.com
Sheesh, what a mess. Seems like more of a clash of personalities, friendships, local politics and appellation bureaucracy than a debate about cryoextraction.
I'm puzzled as to why some see cryoextraction as so much more objectionable than temperature-controlled fermentations or cold settling. Have there been any controlled experiments on cryoextraction vs. natural freezing? I imagine controlling the other variables would be somewhat difficult.
Jeff Grossman
Jeff Grossman
Yeah, Friedrich looks like a total suck-up.
Ian Fitzsimmons
Ian Fitzsimmons
originally posted by Jay Miller:
originally posted by Oswaldo Costa:
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
When did yucky begin, á coté de chéz Baumard?
How does cryoextraction compare, by the way, with the natural freezing availed for making Eiswein. I ask as one who knows nothing at all about the dark art of cryoextraction.
Cue Jacqueline Friedrich and Jim Budd.
Mark Lipton
Exactly. Worth googling their famous battle to better understand the cryo debate. I favor the Budd.
Loading…
jimsloire.blogspot.com
Loading…
www.jacquelinefriedrich.com
Ah, the oenously erudite. Merci.
I was looking around for a Thanksgiving thread this year, and seeing none, thought tucking some comments into a "What, no thread on Thanksgiving bottles?" thread would be appropriate.
JJ Prüm Wehlenner Sonnenuhr Spätlese 2005 (AP #12 06) A nice bottle that certainly tasted like W.S., with a bit of peach and just enough acidity to keep it interesting.
Boxler Pinot Blanc 2018 I really liked this. Lots of pinot blanc character; well-balanced citrus and definitely floral notes.
Boxler Edelzwicker Reserve 2018 The first bottle to be finished by the group, by a wide margin. Lots of fun. I enjoyed the bit of muscat in this year's blend. I really like Edelzwicker, particularly thinking about the winemaker and the various odd bits of excess fruit and them considering what they might do with it. A lot of Boxler character for a reasonable price.
Is there a non-reserve bottling of this? If so, I have never come across it.
Tribut Chablis 2018 I thought this would be a perfect Thanksgiving wine, but compared to the three above, it was a muted and not all that interesting. We never finished this bottle.
Fourrier Gevrey Chambertin Combe Aux Moines 1999 Really nice. Not a crowd-pleasing wine like the Edelzwicker, but a good wine to enjoy while half listening to the conversation. Dark cherry was featured; some mushrooms and dried herbs in the background. My storage back in the day wasn't so good, so I'm delighted by how well this has held up.
I hope everyone had a nice holiday and got to enjoy some fun and interesting bottles.
JJ Prüm Wehlenner Sonnenuhr Spätlese 2005 (AP #12 06) A nice bottle that certainly tasted like W.S., with a bit of peach and just enough acidity to keep it interesting.
Boxler Pinot Blanc 2018 I really liked this. Lots of pinot blanc character; well-balanced citrus and definitely floral notes.
Boxler Edelzwicker Reserve 2018 The first bottle to be finished by the group, by a wide margin. Lots of fun. I enjoyed the bit of muscat in this year's blend. I really like Edelzwicker, particularly thinking about the winemaker and the various odd bits of excess fruit and them considering what they might do with it. A lot of Boxler character for a reasonable price.
Is there a non-reserve bottling of this? If so, I have never come across it.
Tribut Chablis 2018 I thought this would be a perfect Thanksgiving wine, but compared to the three above, it was a muted and not all that interesting. We never finished this bottle.
Fourrier Gevrey Chambertin Combe Aux Moines 1999 Really nice. Not a crowd-pleasing wine like the Edelzwicker, but a good wine to enjoy while half listening to the conversation. Dark cherry was featured; some mushrooms and dried herbs in the background. My storage back in the day wasn't so good, so I'm delighted by how well this has held up.
I hope everyone had a nice holiday and got to enjoy some fun and interesting bottles.
2015 Huet Petillant Somewhat muted.
2018 Chapoutier StJ Granits blanc Elegant, classy, feels like something you should drink it a fine manor house in the English countryside.
2009 Roilette Not yet around the corner. I say, Rule of 15, and will push into aromatics. However was nice with the smoked ham and gratin.
2018 Chapoutier StJ Granits blanc Elegant, classy, feels like something you should drink it a fine manor house in the English countryside.
2009 Roilette Not yet around the corner. I say, Rule of 15, and will push into aromatics. However was nice with the smoked ham and gratin.
originally posted by BJ:
2018 Chapoutier StJ Granits blanc...feels like something you should drink it a fine manor house in the English countryside...
Bravo. But am curious where these associations came from in your train of thought. For starters, why not a ch“teau in the French countryside?!
Jonathan Loesberg
Jonathan Loesberg
In old English country houses, if I am to believe what I read in 19th century novels, one drinks copious amounts of any wine one can get one's hands on, though, I remember much more about Bordeaux and port than about St. Joseph, certainly.
originally posted by BJ:
...I've been reading Robert Macfarlane and spending a lot of time on the Naim forum and I think it's rubbed off...
I don't know the references but again, bravo. Didn't want to push too hard on the fanciful notes. The idea was conveyed well and just figured I would tease you a bit for the different countries. Although of course we all know French wine has always been plenty popular in England!
robert ames
robert ames
originally posted by BJ:
Yeah, as I consider it, the French chateau idea is much better. Trying to decide what fine white you'd drink in an English country house. Maybe an old Savennieres. But then I think you'd have that in a chateau also.
if you are in yorkshire. . . ." Nothing like a good glass of Chateau de Chassilier wine, ay Gessiah?"