Mixed Wine Dinner (menu)

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Peter Creasey

Peter Creasey
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. . . . . Pete
 
So, tell us, which wines did you mix? Add a little Sauternes to the white burgundy to give it a little interest? I'm not sure about a spoonful of Margaux in the champers but tell me about it.
 
There was, as expected, definite bottle variation with the Pucelles. Based on past experiences, about 1/3 of the bottles were expected to be pre-moxed. Alas, it was so.

There was also variation reported (not experienced by me) with the Brane Cantenac. I personally suspect it was either a case of seeking attention or perhaps glass taint.

Fortunately, I was not one experiencing the mixed impressions of the aforementioned wines.

The other wines were stellar, especially the Soave...which had unexpected richness which I attribute (hold your noses/palates) to perhaps some very subtle oak treatment. This Soave was specially ordered as it is not shipped to the U.S. normally.

. . . . . Pete
 
originally posted by Jeff Grossman:
So, tell us, which wines did you mix? Add a little Sauternes to the white burgundy to give it a little interest? I'm not sure about a spoonful of Margaux in the champers but tell me about it.
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I find mixing leftover wines to see how they taste very entertaining. Especially when trying to offset the shortcomings of one or both. The other day, I transformed a rather dull, slightly over-the-hill Alto Adige Muller-Thurgau into a tasty rustic rose' by adding some slightly funky 2012 NZ Pinot Noir.
 
originally posted by Peter Creasey:
The other wines were stellar, especially the Soave...which had unexpected richness which I attribute (hold your noses/palates) to perhaps some very subtle oak treatment. This Soave was specially ordered as it is not shipped to the U.S. normally.
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Sounds nice. Pieropan says (pdf) that some of the wine goes into smaller wood vessels but I think the richness may really come from spending a year on the fine lees.

Also, interestingly, this particular vineyard is limestone and clay, unlike pretty much the rest of the appellation.
 
La Rocca is always a fine Soave and great QPR. I’ve never found it oaky. Richness is definitely lees aging and old vines. It’s still imported. I found many hits on Wine Searcher.
 
originally posted by Jayson Cohen:
La Rocca is always a fine Soave and great QPR. I’ve never found it oaky. Richness is definitely lees aging and old vines. It’s still imported. I found many hits on Wine Searcher.
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Yeah, I've never found it oaky, either. It is well balanced (unlike Inama) and no, it has never been a special order item. Been imported for years.
 
originally posted by Peter Creasey:
There was, as expected, definite bottle variation with the
The other wines were stellar, especially the Soave... This Soave was specially ordered as it is not shipped to the U.S. normally.
Click to expand...

Both the La Rocca and the Calvarino are regularly available in Pennsylvania. The state currently shows availability of the 2015 for both and 2016 for the Calvarino (who says we're up to date?). Nice wines, though very different.
 
I’ve always found La Rocha too oaky for me although, most that I’ve tasted have been young.
Calvarino is just fabulous.
Best, jim
 
Any Pieropan Soave is great, and - although you can glimpse the oak slightly on the Rocca, it is nothing like the treatment on a white Burgundy. The whole lineup is imported every single year.
 
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