Last night I drank some wine

No wine for me, marked my return from Germany with some NC beers, cognac and scotch. None of which was top on the agenda in Germany!
 
Recent tipples:

Lake County Windrem vineyard Sauvignon Blanc from Chacewater Cellars, 2018. Classic Lake County style SB: moderate aroma with straw and grapy-melon-meyers lemon slightly floral fruit; roundish fruit on the palate yet good acid and freshness. Organic vineyard.

Carinena (the DO, not the grape) "Agoston" from Bodegas Paniza 2015 - surprisingly youthful fruit with baked black cherries + slightly wild floral blackberry; medium body, slightly sappy and wild Syrah-ish fruit with a hint of kirsch and a greenish/vermut tone; lively acid, light dry tannins. A bit short, but it delivers on Carinena's fruit+altitude pitch. 50-50 Grenache-Syrah blend. Remarkable value at $5.99 (TJs).

Other recent activity: Had an interesting trip to Rioja Alavesa, will post some highlights if I can distill it into something entertaining or useful. Surprised to see no mention of Dr. John's departure from this world, an American musical treasure.
 
So dead here. It's either this or a cooling unit discussion.

I certainly appreciate Florida Jim's comment - seems that I routinely think differently as I age. I like to think that's a sign of progress and evolution, but it probably precludes a run for public office.

Does anybody know a burg producer called Charlopin & Tissier? It's new to me. Early days, but I have found the aligote wonky and the bourgogne rouge tasty enough. Yes, I'm prone to precise descriptions.

How about rose? Has anybody had the latest Baudry (18)? I just got my hands on it and I'm excited to try, although I'm a little concerned about the stated 13.5% abv. As my local pusher says of me, I don't like alcohol in my wine.

The '18 Stein rose is like drinking cold water, only better.

Thanks, Jonathan, for kicking up some contributions.
 
Surprised to see no mention of Dr. John's departure from this world, an American musical treasure.
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I didn’t know. Been in a bubble. That’s sad news. I only saw him once live, in a wonderful show headlining the Saturday night main stage at the 1998 NO Jazz Fest.
 
originally posted by robert ames:
i recently had a magnum of 2011 thevenet morgon v.v. and it was like drinking a silk hanky that had been lightly dusted with sweet baking spices. really sensuous. if i had more experience with gamay that had 'pinotased" i would be more comfortable saying that this wine had made that transition. it did drink like a lovely, relatively mature, red burgundy.
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I think you got it.

originally posted by Christian Miller (CMM):
Other recent activity: Had an interesting trip to Rioja Alavesa, will post some highlights if I can distill it into something entertaining or useful.
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Would love to hear about it!

Surprised to see no mention of Dr. John's departure from this world, an American musical treasure.
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Also Hal Prince, a Broadway director and producer with 21 Tony awards.

Anyway, Christian, does this help? (More seriously, there are a lot of newly-uploaded Dr. John videos on Youtube now.)
 
originally posted by Jayson Cohen:
originally posted by Tristan Welles:
the other night with friends:

Marguet's Grande Ruelle '12. This is -- decidedly -- a new wave producer and I am still finding my way around the various cuvées. Barrel-fermented, 100% pinot noir, low or no sulfur. Low or no dosage. Bio. The wine? Vinous, less yeasty, fine acidity. Persistent and palate pleasing. I've tried Marguet's 'Elements' before and thought it too acidic, perhaps needing time. This is the domaine's top tier (I think) and the material seems to be there. Before opening I guessed it would be more of an aperitif -- but actually it is best with food. Friends loved it, and as with any middling-or-better champagne, it simply disappeared. I'd say now, or ten years from now. Some top champagne cuvées from the grower crowd seem to be able to live on, I'm not sure this one will.

Luigi Oddero Barolo '00, normale. Levi informs us this is the lesser of the two Oddero properties. This turned out to be very, very good. Upon opening this wine was a bit cloudy, after a bit in a decanter it was clear, with a light plum color. A wispy scent of mint -- but only at first -- mixed with rose. More sturdy than the color. Overall quite enjoyable. Fine with lamb shanks. Drink now. To invert the deathless Wodehouse quote: If this is Oddero Inferior, what must Oddero Superior taste like?

'05 Suduiraut with the cheese course. Straight forward sauterne. A bit creamy-bodied. Plenty of acidity, plenty of life ahead. Thankfully the fruit is restrained, and not like Guiraud's 'tropical' profile. I'm glad Guiraud is like that, for the right occasion. I just prefer Suduiraut and Climens to stay true.
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It seems that Benoit Marguet has emerged over the last couple years as a grower.darling, and I (too?) am still trying to understand why that’s the case and if I actually like his wines. Seemed like a nice guy (for the 5 minutes I spent talking to him at the Fete in NY).
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If only Callahan were here to explain it to you.

I know you were not as wowed as I was (or at all) by his wines at La Fete.
 
originally posted by Jay Miller:
originally posted by Jayson Cohen:
originally posted by Tristan Welles:
the other night with friends:

It seems that Benoit Marguet has emerged over the last couple years as a grower.darling, and I (too?) am still trying to understand why that’s the case and if I actually like his wines. Seemed like a nice guy (for the 5 minutes I spent talking to him at the Fete in NY).
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If only Callahan were here to explain it to you.

I know you were not as wowed as I was (or at all) by his wines at La Fete.
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I wish somebody would explain it to me. It being the evolution in my thinking about the grower revolution.
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originally posted by Jonathan Loesberg:
Last night I drank some wineCan none of you say the same?
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Not really, but that's because I've mostly been drinking cocktails this summer. A lot of variations on sours with mezcal or sotol, but also digging Monkey 47 gin.
 
originally posted by Nathan Odem:
So dead here. It's either this or a cooling unit discussion.
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I recall a very long thread of this nature that began with exactly this line, although I didn't bother to use the search function to locate it. Perhaps it was BJ's line? Just wanted to acknowledge your reference, since no one else has so far.

originally posted by Nathan Odem:
How about rose? Has anybody had the latest Baudry (18)? I just got my hands on it and I'm excited to try, although I'm a little concerned about the stated 13.5% abv. As my local pusher says of me, I don't like alcohol in my wine.
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I am sorry to report that I think you have good reason to be concerned. The alcohol does show a bit more than usual in this vintage, and I have a hard time with it. Maybe the silver lining is that this will be the year I can actually age my annual case of Baudry rose a bit - typically we go through the prior year's case by the end of the following summer.
 
originally posted by Nathan Odem:
How about rose? Has anybody had the latest Baudry (18)? I just got my hands on it and I'm excited to try, although I'm a little concerned about the stated 13.5% abv. As my local pusher says of me, I don't like alcohol in my wine.
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Well, I don't know of any alcohol-less wines that are any good, so perhaps you are in the wrong hobby? You want something nice, try Kemmeter's Sonero rose of pinot noir.
 
originally posted by Michael Lewis:
originally posted by Nathan Odem:
So dead here. It's either this or a cooling unit discussion.
Click to expand...

I recall a very long thread of this nature that began with exactly this line, although I didn't bother to use the search function to locate it. Perhaps it was BJ's line? Just wanted to acknowledge your reference, since no one else has so far.

originally posted by Nathan Odem:
How about rose? Has anybody had the latest Baudry (18)? I just got my hands on it and I'm excited to try, although I'm a little concerned about the stated 13.5% abv. As my local pusher says of me, I don't like alcohol in my wine.
Click to expand...

I am sorry to report that I think you have good reason to be concerned. The alcohol does show a bit more than usual in this vintage, and I have a hard time with it. Maybe the silver lining is that this will be the year I can actually age my annual case of Baudry rose a bit - typically we go through the prior year's case by the end of the following summer.
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Andrew/Kay Bixler, I think, but I too didn’t attempt the search feature. Sorry to hear about the ‘18 Baudry rosé. Had a bottle of the ‘17 over the last two nights. Perfection for slightly cooler, but also slightly more humid than typical PDX August eves.
 
originally posted by kirk wallace:
originally posted by Michael Lewis:

originally posted by Nathan Odem:
How about rose? Has anybody had the latest Baudry (18)? I just got my hands on it and I'm excited to try, although I'm a little concerned about the stated 13.5% abv. As my local pusher says of me, I don't like alcohol in my wine.
Click to expand...

I am sorry to report that I think you have good reason to be concerned. The alcohol does show a bit more than usual in this vintage, and I have a hard time with it. Maybe the silver lining is that this will be the year I can actually age my annual case of Baudry rose a bit - typically we go through the prior year's case by the end of the following summer.
Click to expand...

Sorry to hear about the ‘18 Baudry rosé. Had a bottle of the ‘17 over the last two nights. Perfection for slightly cooler, but also slightly more humid than typical PDX August eves.
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I have not purchased the '18 yet, but just finished a '17 last week, similarly over several nights and it was quite nice especially on nights 2 and 3. Will have to try an '18 when I get it then maybe lose if for awhile to let it settle down.

On the other hand, a 2017 Heart of Gold was also quite nice with a dinner of grilled shrimp, barbecued ribs and chicken poolside last night.
 
originally posted by Nathan Odem:


Does anybody know a burg producer called Charlopin & Tissier?
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This is Yann Charlopin and his wife Justine Tissier. Yann is Philippe Charlopin's son. Yann made some wines, mostly whites for his father before spinning this label off with his wife's vines in Marsannay. Next they purchased David Clark's former home and vines. I haven't tasted too many of the wines under the Charlopin & Tissier label but apparently his mentor (besides his father who was a peer/ mentee of Henri Jayer) is Jean Marie Fourrier. The wines have always been the right side of polished for me.
 
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