Rahsaan wrote:What food did you pair with the sherries and the Chateau-Chalon? Were you forewarned of the impending wine?
Hoke wrote:You put Joe Perry and YiXin in the same room?
Where did the grownups taste?
JoePerry wrote:Hoke wrote:You put Joe Perry and YiXin in the same room?
Where did the grownups taste?
We don't need you adults telling us our business all the time!
"Turn down that rock & roll!"
"Stop jumping on the bed!"
"Don't drink Pinot Gris with Foie Gras!"
Bill Buitenhuys wrote:Lill and I joined a small gathering at the home of Mr. and Mrs. Offline to welcome YiXin during his weeklong visit to New England from Singapore, along with Julianne (YiXin's significant other), Amy, and Joe.
a couple to warm up with...
2000 Weinbach Schlossberg Riesling L’Inédit (Alsace) Surprisingly fat. Heavy apple, pear and botrytis, some residual sugar, and acidity that is buried by the weight. Mike said it best “Not enough sugar for dessert and too much sugar for anything else”
2000 André & Rémy Gresser Wiebelsberg Grand Cru Riesling (Alsace) Dry, crisp and good definition. Not overwhelming depth but clean and concise.
and some sherry and sherry-like...
1994 Domaine de la Pinte Château-Chalon (Jura) A vin jaune made from savagnin. Caramel, hazel nut, coffee, with no fruit to be found. Super dry, fairly acidic, and lots of depth in the finish. Very complex and technically interesting wine but I can’t say that I really like the style.
Sandeman Royal Corregidor Rich Old Oloroso (Jerez) Nutty, slightly off-dry, pretty big. I’m not that enamoured.
Valdespino Solera 1842 Oloroso (Jerez) Now this I like. Rich and caramelly, with some residual sugar, and a long drying finish. I think I need sugar in my sherry.
Emilio Lustau Almacenista Oloroso Añada 1918 de Pilar Aranda y Latorre (Jerez) Very full, very rich, powerful aromas and flavors. Roasted nuts, burnt toffee, and a long, super dry, somewhat bitter acidic finish. I can appreciate the complexity here but I really don’t think I could drink it very often.
And on to the baroli....
1990 Giacomo Borgogno Barolo Riserva Much more in the nose than the mouth. Great classic style, rich deep dried herb, anise nose but the palate is comparably thin. It’s certainly good but not overly complex.
1994 Giacomo Conterno Barolo Cascina Francia Very dense and fragrant with long chalky tannins. This wine took a while to really open up but when it did it showed very well. I really like the full mouthfeel of this wine. Lots of body.
1978 Ceretto (Azienda Bricco Rocche) Barolo Prapò Old and disjointed at first but after a good 4 hours it really started to round out and blossom. The nose is complex and powerful, the balance is quite good, and the tannins are not quite perfectly seemless but very well rounded.
1995 Selbach-Oster Zeltinger Sonnenuhr Auslese (Mosel) 016 96. Flat and dull. Something's wrong with this bottle.
1985 MönchHof Ürziger Würzgarten Beerenauslese (Mosel) Super wine. Lots of botrytis, very sweet, extremely powerful flavors and very good acidity leading to a long finish.
Aaron, I'm not sure I'm the best person to ask as I havent really wrapped my head around these dry oloroso (or fino) sherry yet. As Joe mentioned, he started with sweeter varieties and moved to drier. I do like straight Pedro Ximenez (PX) which is very sweet and some cream sherries (which can be pretty sweet). The Valdespino was a good hybrid type with a sweeter front end a very dry finish.Any 1st-timer recommendations for me?
Yup. I had warning that this would be a night of 1000 sherry. Joe knows of YiXin's enjoyment of it, and YiXin had to take bottles that would travel well. Overall, I'm glad I got to try these wines with people that truly enjoy them. Hey, my likes have shifted from Barossa shiraz to ruche so who knows, some day I might be stocking up on dry sherry too. :pWere you forewarned of the impending wine?
Users browsing this forum: Google Adsense [Bot], Yahoo [Bot] and 11 guests