WineLovers Discussion Group

They say you will always remember your first Foch and this one was quite nice. Took a Hart Cellars '04 Foch-Vidal to a pizza party with a bunch of wine geeks in attendance. This was the first wine opened and quite honestly I did not know what to expect. The wine was soft with nice fruit and no wild or briary notes. It was a light wine that probably should have been served slightly chilled. Everyone agreed it was enjoyable and easy to drink, a definite quaffer. Didn't realize it until I stared at the label, guess it has some Vidal in it; Duh!! Not sure what percent but definitely added to the wines softness. The bottle was enjoyed and emptied quickly. Next came three Chiantis, one Siduri PN and one Italian IGT, bigger wines but nothing more interesting than my first Foch.
Walt

Walt, it gives me great pleasure to welcome you over to our side.

I've had Howie's Foch as well and think it is a great pizza or ribs kind of wine. I think that Howie blends Vidal, though, not Seyval, into it - about 50/50 if I recall correctly, though I'm sure he'll chime in to let us know what the proportions are.

In Ontario, straight Foch makes very inky, almost black-ruby wines with very forward, rustic aromas in hot vintages (kind of like Norton) and more gentle plummy/cherry notes in cooler years.

Walt, good notes! Survivor.

Walt - I'm glad you enjoyed it. I forgot I sent you that. As Paul pointed out, it is a 50/50 blend with Vidal, not Seyval. Generally, a 100% Foch is very inky dark, but this blend is my customary spaghetti wine. I think this year I'll be making both a 100% Foch and some of the blend.

Howie Hart wrote:Walt - I'm glad you enjoyed it. I forgot I sent you that. As Paul pointed out, it is a 50/50 blend with Vidal, not Seyval. Generally, a 100% Foch is very inky dark, but this blend is my customary spaghetti wine. I think this year I'll be making both a 100% Foch and some of the blend.

Howie,
Sorry about the Seyval Vidal mix up. It obviously had someting toning it down and making it a quaffer. It seemed like 55-60 degrees would have been an ideal temperature and can see how you would drink this with spaghetti. There was nothing complex about this wine, just easy to drink and not what I was expecting, sorta like why I drink rose' in the summer. So I guess I have still not had my first real foch. Since I am a vinifera guy maybe I should leave well enough alone.
Walt

wrcstl wrote:They say you will always remember your first Foch...

A curious anthropological detail: studies show that folks from up north don't remember their first foch because they were too drunk when enjoying it...

...though I guess that's not what you meant. fnarr fnarr.

Otto Nieminen wrote:

wrcstl wrote:They say you will always remember your first Foch...

A curious anthropological detail: studies show that folks from up north don't remember their first foch because they were too drunk when enjoying it...

...though I guess that's not what you meant. fnarr fnarr.

I will remember my first Foch as I was not too drunk and was very excited and looking forward to it.
Walt