WineLovers Discussion Group

Tom NJ wrote:tasty enough and it was perfectly matched to the occassion. And really, isn't that the best that can be said of any wine?

Well typed, sir, well typed.

Keith M wrote:Well typed, sir, well typed.

Thanks!

NV H. Billiot Fils Champagne Grand Cru Brut Réserve - France, Champagne, Ambonnay, Champagne (12/26/2013)
From a magnum disgorged in June 2010: mature and on a fabulous peak, with flowers, ample fruit, a lovely yeasted wheat toast element and a long apple, almond and floral finish. I am going to drink my remaining magnums soon, as this is flat out delicious right now.

NV Pierre Péters Champagne Blanc de Blancs Brut Cuvée de Réserve - France, Champagne, Le Mesnil Sur Oger, Champagne (12/26/2013)
Served from a magnum disgorged in June 2012. As usual a delicious bottle of Blanc de Blancs from Pierre Peters. The citrus fruit and mineral were unstoppable, and the overall brightness and freshness of the wine was like a splash of cold water after a long day of hiking in the mountains. My only complaint was that with 15 people sharing I did not get enough of this.

2009 Tobin James Liquid Love, Late Harvest Zinfandel: A very nice after dinner drink; could sip it all night!

Tonight we had a lovely bottle of NV/2010 Pinon Vouvray Brut Non-Dosé with a Sichuan meal. Haven't had a lot of sparkling Vouvrray recently but this reminded me of its pleasures, even if it didn't show the most breed or depth.

After the non-wine-drinking members of my extended family swilled a few bottles of Roederer Estate that I brought to our annual Christmas gathering (because most of them prefer Roederer to Champagnes), my son poured a couple of bottles of Gruet Brut from New Mexico, which didn't go over well, probably because it's drier than the Roederer. I didn't expect much of the Gruet, which I had never tasted before, so I wasn't disappointed, and my wife and I found it more drinkable than a lot of other domestic sparklers. There's a curious, I want to say "rust," smell and flavor about it, which I suppose is from the yeast, but the acid and citrus would probably make it a better companion than Roederer for, say, sushi or sashimi. Something to think about for that sort of gathering in the future.

The Roederer Estate has always been a fave of mine, so good to see it is still going strong. Never had the Gruet.

Bang-for-the-buck, it's hard to beat Gruet. Their blanc de noirs and rose sparklers are particularly good.

-Paul W.

Somehwere at a restaurant in the past year I drank a glass of J Vineyards and Winery Cuvee 20, which seemed like an acceptable domestic quaffer in the same price range as Gruet and Roederer Estate. I've been meaning to buy a bottle.