Robin Garr wrote:* Anyone care to nominate an excellent, widely available benchmark wine or several?
Otto Nieminen wrote:I guess the 25 dollars is a good reference point - if you will allow us poor Norsemen with greedy monopolies to use 25 euros as a cut off point!
I'd suggest you go with "budget" since I think you're talking about price, whereas "bargain" may be more about value for money (which any recommendable budget wine would be) but in a much broader price range.
Just my $25...er... 2 cents.
Doug Surplus wrote:it's widely available, reasonably priced and waayyy better than Mouton Cadet.
Robin Garr wrote:Anyone care to nominate an excellent, widely available benchmark wine or several?
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Manuel Camblor wrote:Château Cantemerle ... Château Poujeaux ... Château Sociando-Mallet
Robin Garr wrote:Manuel Camblor wrote:Château Cantemerle ... Château Poujeaux ... Château Sociando-Mallet
Nice rant! And, good nominees all, although I have a feeling they've blown past the $25 point at a lot of US merchants. I'll take a look.
Dare I ask your opinion of the twice-nominated Larose-Trintaudon?
Manuel Camblor wrote:Of course, that's here in NYC...
Robin Garr wrote:Manuel Camblor wrote:Of course, that's here in NYC...
New York, New York, the city so nice that they named it twice! Thanks, Manuel.
F word! I hope this is a post-98 vintage event and that at least those wines were safe.
But I am happy with your nomination of Cantemerle. Worthy wine, and also is cements my reccomendation to Mr. Musar that he seek out this wine.
Manuel Camblor wrote:
Just for reference purposes, my heart was broken yet again the other day when I read that one of my favorite addresses in Graves, Domaine de Chevalier, had gotten all consultanted up and "updated" the style of their red to attain a more immediately appealing profile.
Jenise wrote:But I am happy with your nomination of Cantemerle. Worthy wine, and also is cements my reccomendation to Mr. Musar that he seek out this wine.
James Roscoe wrote:Having just started into the whole wine geek thing in the past three years I may have missed the boat on the "classic" Bordeaux style. If, as Manuel and others say, that most Bordeaux are being made in a more "new world" style, perhaps I haven't tasted the old style of clarets. So what is the difference? What am I looking for? What are the taste differences? Could someone enlighten a poor newbie?
Otto Nieminen wrote:it seems that the savoury, beautifully austere type of Claret is dying.
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