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Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Jeff B wrote:It dawned on me that I've never really ventured deeply into Bordeaux and it might be time I did so. But where to start? The only thing I know about my tastes in red wine is that I prefer them on the "rustic" end (lots of chalky tannin and, preferably, with chocolate or leathery tones as opposed to herbs or green flavors - yuck). Which of the major areas should I be exploring? What vintages should I be looking at?
My favorite American wines, when they've avoided the green herbal treatment, have largely been Beringer reds (Private Reserve and Knights Valley).
Jeff
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Rahsaan wrote:Jeff B wrote:It dawned on me that I've never really ventured deeply into Bordeaux and it might be time I did so. But where to start? The only thing I know about my tastes in red wine is that I prefer them on the "rustic" end (lots of chalky tannin and, preferably, with chocolate or leathery tones as opposed to herbs or green flavors - yuck). Which of the major areas should I be exploring? What vintages should I be looking at?
My favorite American wines, when they've avoided the green herbal treatment, have largely been Beringer reds (Private Reserve and Knights Valley).
Jeff
I don't follow Bordeaux, but you might want to re-think your use of the word 'rustic' because 'chocolate' usually comes from new oak, at least to me. Which is the opposite of rustic. 'Leathery' could be brett, so that might qualify as rustic. But if you detest herbal elements that often comes in 'rustic' wines. So you want a tannic, oaky, bretty wine with rich sunny fruit?
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Tim York wrote:For me traces of noble green and herbal flavours are an essential part of the complexity of fine left-bank Bordeaux and can also be present in good right-bankers.
If you don't like them, I suggest that you start off with modernist producers (e.g. where Michel Rolland consults), right bank appellations (e.g. St.Émilion and Pomerol), and ripe vintages like 2000, 2003, 2005 and 2009.
Peter May
Pinotage Advocate
3812
Mon Mar 20, 2006 11:24 am
Snorbens, England
Tim York wrote:For me traces of noble green and herbal flavours are an essential part of the complexity of fine left-bank Bordeaux and can also be present in good right-bankers.
If you don't like them, I suggest that you start off with modernist producers (e.g. where Michel Rolland consults), right bank appellations (e.g. St.Émilion and Pomerol), and ripe vintages like 2000, 2003, 2005 and 2009.
Bob Parsons Alberta wrote:Tim York wrote:For me traces of noble green and herbal flavours are an essential part of the complexity of fine left-bank Bordeaux and can also be present in good right-bankers.
If you don't like them, I suggest that you start off with modernist producers (e.g. where Michel Rolland consults), right bank appellations (e.g. St.Émilion and Pomerol), and ripe vintages like 2000, 2003, 2005 and 2009.
Tim, are you a Rolland fan? When was the conversation!!! LOL.
Jenise
FLDG Dishwasher
42646
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Peter May wrote:I'd suggest the minor appellations, Bourg and Blaye
Jeff B
Champagne Lover
2160
Wed Sep 10, 2008 7:01 pm
Michigan (perhaps more cleverly known as "The Big Mitten")
Jenise wrote:Peter May wrote:I'd suggest the minor appellations, Bourg and Blaye
Completely agree. For Jeff: they're a little further south, and tend to get riper fruit that shows opulence early on.
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