WTN: Friends that cook

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WTN: Friends that cook

Postby Florida Jim » Thu Apr 20, 2006 8:53 am

2002 Martínsancho, Rueda:
Verdejo, in the hands of Angel Rodríquez, is not your lightweight, elegant white; rather it is expansive on the nose with lots of spiciness; full-sized and strongly flavored on the palate (despite being 13% alcohol) and built to accompany food. This vintage is rounding into another excellent effort and was terrific with smoked salmon spread on crackers.

1991 Chat. Montelena, Cabernet Sauvignon:
Black-garnet in color with only the slightest hint of browning at the rim; cabernet fruit and barrel on the nose with a hint of soy sauce; focused but round in the mouth with barrel tones, some very clear cassis notes and some peppery, ripe (but not over-ripe), black fruit; medium length. Good balance; the barrel notes, although apparent, are not overblown and the wine has a clarity and presence that are pretty interesting. Has lost some tannin (substantial sediment) but still has good grip and is a bit drying on the finish.

2002 Joël Taluau, St.-Nicolas-de-Bourgueil VV:
Spectacular nose of crushed black raspberries and fresh herbs with mineral hints; remarkably concentrated on the palate with good grip, focus and complexity; a worsted texture, and a long, bursting finish with fine tannins evident. A little early to be into this one but for a worthy cause – Mark came over and volunteered to cook (a CIA trained chef in our home version of ‘Ready, Set, Cook’) and he wanted a cabernet franc; so he got a good one. Although showing young, it is not closed or disjointed; rather, it is exuberant and structured. Really, good juice.

1995 Rubino della Palazzola:
After many years of being overly tannic and out of balance, this wine has found its groove. Focused aromatics and a black fruit driven, very well balanced palate that seems to ask ‘why did you ever open a bottle before now?’ Very good and, at least on this night, more enjoyable than the Montelena. No hurry.

Best, Jim
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Re: Friends that cook

Postby Jenise » Thu Apr 20, 2006 11:58 am

Jim, I've got some of that Martinsancho--very surprising wine. Nothing quite like any other verdejo I've ever had prepared me for. Couldn't decide if I liked it or not, actually. But I have one or two more bottles so I guess I'll get more chances to make up my mind. Definitely, as you say, needs food.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Friends that cook

Postby Florida Jim » Thu Apr 20, 2006 1:05 pm

Jenise wrote:Jim, I've got some of that Martinsancho--very surprising wine. Nothing quite like any other verdejo I've ever had prepared me for. Couldn't decide if I liked it or not, actually.


My wife feels the same.
She prefers it very cold; like what a refrigerator will do. I prefer it more cellar temp. But either way, I think food is the key as I really believe that it was built that way. Something spiy maybe even piquant . . .
Best, Jim
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Re: Friends that cook

Postby Jenise » Thu Apr 20, 2006 1:29 pm

It almost had an Alsatian-gewurzlike sharpness to it, didn't it? And I'm with your wife--I opened it at cellar temp and then put it in the fridge, hoping I'd like it better in that more restrictive state. What a night and day difference it was from the Niades 03 Verdejo that had calibrated my expectations just a few weeks before. Have you had the Niades? Not cheap, $30ish, but worth every cent.
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Re: Friends that cook

Postby Florida Jim » Thu Apr 20, 2006 2:54 pm

I have not had that one but will keep an eye out.
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Re: Friends that cook

Postby Jenise » Thu Apr 20, 2006 4:13 pm

Do keep an eye out for it if you're interested in a brand new 100 year old vine verdejo that tastes like an aged Meursault. Beautiful wine. I'm kind of cheap about white wines since there are so many under $15 ones that I totally love, but I felt lucky to able to plunk down twice as much for the last three bottles my retailer had of this one.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Friends that cook

Postby Marc D » Thu Apr 20, 2006 9:09 pm

for the last three bottles my retailer had of this one.




So it was you that cleaned them out? I did get a couple of bottles, no worries. I like that Naiades too, it tastes like it has some barrel aging where the Martinsancho I would guess is all tank aged. The Naiades is the most concentrated rueda I've ever tried (small sample size, though).
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Re: Friends that cook

Postby Jenise » Thu Apr 20, 2006 9:14 pm

Yup, that was me [proud look]. Very much agreed on the barrel aging, there's wood on that wine but it's all to the good. Never quite had anything like it.
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