Moderators: Jenise, Robin Garr, David M. Bueker
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bruce K wrote:Domaine Vacheron 2004 Sancerre rouge, $23
This started out thin, harsh and overly acidic (a rare complaint from me), a consequence of popping and pouring right at cellar temperature. As it warmed and gained exposure to air, it fleshed out and came more into balance, becoming a pretty pinot noir with cherry, cinnamon, earth and mineral aromas and flavors. However, it was surprisingly tannic — something I almost never get from Loire PNs and not from a bottle of this wine consumed 18 months ago, either. Odd. Still, I enjoyed it and it was an excellent match with baked wild Alaskan sockeye in a maple/soy/ginger glaze.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bob Henrick wrote:Thanks for the reply Bruce, I have copied it to my food folder, and will try it soon, maybe even for Easter dinner.
Bob Henrick
Kamado Kommander
3919
Thu Mar 23, 2006 7:35 pm
Lexington, Ky.
Bob Parsons Alberta. wrote:Happy Easter Bob H. How is the Marsanne situation?
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
David M. Bueker
Riesling Guru
34367
Thu Mar 23, 2006 11:52 am
Connecticut
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
David M. Bueker wrote:We'll leave the sticky up top for a few more days, and the Loire is so full of options that perhaps it might make sense to come back to it in high summer. Anyone?
JC (NC)
Lifelong Learner
6679
Mon Mar 27, 2006 12:23 pm
Fayetteville, NC
Howie Hart
The Hart of Buffalo
6389
Thu Mar 23, 2006 4:13 pm
Niagara Falls, NY
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