914NYC's Profile
Results: I compared an $8 vs. $55 Pinot Noir
In retrospect, I think the taste of the "2004 A.P. Vin Pinot Noir Gary's Vineyard" can be described as very "wet wood". Is this what "oaky" is supposed to taste/smell like ?
It was over the top WOOD !
Not sure if I like it or hate it, however.
But I got my money's worth knowing that not all wines in a grape/genre taste the same !
Results: I compared an $8 vs. $55 Pinot Noir
Cleo, I agree 100%.
I would love to try some "fruitbombs". B.c maybe they are more accessible to a neophyte. I am going to go buy a handful of $30+ Shiraz's today. They say there are strong choco notes as well. Jammy, etc. ANYTHING to make me notice some kind of taste that goes beyond "Tannic vs. not so tannic" which is all I can sense in red wine.
I LOVE chocolate.
Results: I compared an $8 vs. $55 Pinot Noir
Yes, my bottle was a screwtop. Could not have been corked.
Discuss: "Great Burgundy smells of sh*t"
In his book entitled "BURGUNDY" by Anthony Hanson, this expert writes "Great Burgundy smells of shit. It is most surprising, but something the French recognized long ago, Ça sent la merde and Ça sent le purin being common expressions on the Côte. Not always, of course; but frequently there is a smell of decaying matter, vegetable or animal, about them." )
This might explain the scent I got from my $55 bottle of Pinot Noir.
Results: I compared an $8 vs. $55 Pinot Noir
I also have a bottle of "bohan dillon pinot noir 2006 hirsch" I asked for the least subtle wine they have in the $30+ range. I was told it is "fruity". I will see tomorrow. I will taste this next to a $6 bottle of Pinot. I will also ask my date to rate her favorite, with a blind tasting. Ha.
http://www.google.com/search?sourceid=navclient&aq=t&ie=UTF-8&rls=GGLD,GGLD:2006-34,GGLD:en&q=bohan+dillon+pinot+noir+2006+hirsch
Results: I compared an $8 vs. $55 Pinot Noir
The $55 Pinot Noir certainly smelled different. than the $8 bottle.
Everyone in the room immediately noticed the "musty, wooden, dank" smell.
I think overall, this is what they mean by "earthy". (NOT fruity!)
Granted, the $8 Pinot smelled "plain & watery" in comprison,
but no one in the room liked the $55 Pinot.
Why? B/c it didn't have the rancid smell of the $55bottle !
Lastly, one person in the group has a VERY strong sense of smell.
She didn't smell any of the stuff claimed below. (anise, etc)
We have anise, and what was in the jar smelled NOTHING like the wine.
Also the after-taste was not "fruity", but simple "I have wine in my mouth"
What a laugh.
I think people will believe anthing.
PT Barnum is my hero.
_______________________
2004 A.P. Vin Pinot Noir Gary's Vineyard
"Tight, with a firm band of earthy cherry and blackberry fruit marked by subtle anise, earth and sage notes. The finish reveals ripe, firm tannins along with the rich fruity aftertaste."
http://www.google.com/search?hl=en&rls=GGLD%2CGGLD%3A2006-34%2CGGLD%3Aen&q=2004+A.P.+Vin+Pinot+Noir+Gary%27s+Vineyard
Decanting 101 please
After an hour or two, won't it be too warm then? I thought red should be served after being chilled for 15 mins. in the fridge.
What cheese pairs best with a Cab ?
I've read specifically that you do NOT pair Manchego with a high tannic wine. Hmm. Lemme 2x check.
Is it common to pair Brie-like cheese (Pierre Robert) w. honey?
This is more tangy than Brie, but is a creamy/rind like cheese.
Descriptor card said pair w/ honey.
Is this in general, with creamy cheese?
Mass Market: Which are legit? Ravenswood, Kendall Jackson, Robert Moddavi, Columbia Crest, etc
Ravenswood
Kendall Jackson
Robert Moddavi
Columbia Crest
Yellowtail
Little Penguin
Which are "decent" and which are "plonk"?
Thanks
I freaking LOVE FIGS + HONEY + QUINCE....(at the wine bar)
I love when I order a few cheeses, and they deck out the platter.
I LOVE the block of FIG, and I love the block of Quince.
I bought a block for home.
Can not wait to make up a cheese platter spread with:
FIGS + HONEY + QUINCE
The cheese can be garbage, and it won't matter
I can't smell or taste a ANY differences ....UGH
Mirassou Pinot Noir
Mirassou Pinot Noir
Had this at a bar tonight !!
LOVED IT.
Enjoyed swirling it in my mouth.
Fruity as hell.
Can't name any more fancy terminology / smells / tastes than that, but it was heavenly to drink !!
Anyone else a big fan ?
LOVED Mirassou Pinot Noir !! HEAVENLY !
Had this at a bar tonight/
LOVED IT.
Enjoyed swirling it in my mouth.
Fruity as hell.
Can't name any more fancy terminology / smells / tastes than that, but it was heavenly to drink !!
Anyone else a big fan ?
Falanghina (minerally!!) Kerner (fruitiest!!)
What kind of food pairing goes with a minerally wine ?
Falanghina (minerally!!) Kerner (fruitiest!!)
I had a Kerner wine. The aroma was outrageous. Blatant even for someone without ANY sense of smell (me). Are all Kerners this aromatic / flowery?
I had a Falanghina wine. I finally understood what they mean by minerally. I felt like I was drinking the water that was constantly running over ROCKS, like in those cheesy home waterfall zen decorations. It almost had no other taste. Are all Falanghinas this minerally?
Wine and Italian Food pairings...
1) Why the Chard w/ Alfredo? B/c creamy goes w/ creamy?
3) Chianti also can go w/ pizza, right? (Same grape)
4) Why Montepulciano and not Chianti again? What is different about the Lasagna?
Wine and Italian Food pairings...
What goes with:
1) Creamly Alfredo Sauce Pasta
2) Red Tomato Sauce Pasta
3) Pizza
4) Lasagna
Do these wine/cheese pairings make sense?
1) Parmesan Reggiano + Pinot Noir (light fruity red)
2) Morbier + Sancerre (ie: Sauv Banc = acidic/dry)
3) Albarino + White bean Dip
Also, can you explain why these work?
THANKS!
Brie + Food pairing...
Wait, so I can pair brie with acidic. (Sauv Blanc, etc)
But I can also pair it with oaky. (Chard)
Or a full bodied red. (Cab, Bordeaux, etc)
So, Brie basically goes with anything !?!
Pasta w/ truffle oil. Wine pairing?
At the wine expo, I had pasta w/ truffle oil. Would this go with an oaky/buttery Chard?
Brie + Food pairing...
....A buttery Chardonnay w/ buttery cheese makes sense,
but why does St. Andre/Brie go with Champagne/Sparking ?
(Book said this is ideal pairing) B/c of the big contrast?
Also, why Brie + Bordeaux/Cabernet ?
Is it b/c you need a full bodied wine to stand up to the full bodied fat/cheese?
THANKS!
Jonsey Port: What's the diff. b/w $10 port (93pts) and $50/$100 port?
Yes.
TOO SWEET.
Blech!
Jonsey Port: What's the diff. b/w $10 port (93pts) and $50/$100 port?
Well, I think desert wines on their own are disgusting, so I wil stick to $10 port, and never know the difference. No issues with tha!t! And my guests certainly will never know the difference!
Can you really get "Oaky" Chard. for under $10 ??
$8 Dona Sol 2005 Chardonnay
http://www.vino100georgetown.com/?Dona+Sol+wine&id=32515&catalog=1&desc=Dona%20Sol%20%20wine
What ONE (or 2) wine would you pair with these 5 cheese plate?
Ok, so you're suggesting a DRY WHITE.
(Savennieres ...Vouvray )
Could I also go with a Sauvignon Blanc? (I don't know the esoteric varieties yet)
What ONE (or 2) wine would you pair with these 5 cheese plate?
These are some esoteric suggestions. Are there more "mainstream" ones that are commonly offered by the glass that would also fit ?
Best "non-Big-6" alternative grapes for VALUE?
I was told ...Lesser known varietals cost less,
and/or give more value (supply/demand)
For example:
Cabernet ----> Malbec?
Pinot Noir ---> Boujolais? Montepulchiano?
Dollar for dollar, I have been told the Malbec will be "better" (Like say $15 bottle)
What are failsafe substitutes to save money for a NON-PURIST ?
Jonsey Port: What's the diff. b/w $10 port (93pts) and $50/$100 port?
Anyone ever try this?
http://www.wine.com/V6/Trevor-Jones-NV-Jonesy-Port/wine/81892/detail.aspx
I have never done a side by side, so I can't tell the difference.
I onyl drink this w/ choco. so it may be fine.
I only drink about a tablespoon to wash over the chocolate, so I have no issue dropping $100 on a bottle of "good" port, since it will last me a year anyways. But I don't want to buy that if I won't tell the difference...
