Wine (general thread)

[Malt-Teaser]

Normally I wouldn't recommend drinking Chateauneuf Du Pape until it's at least 17 years old...

I suppose deciding exactly when to broach a C-du-P depends very much on the way it's been vinified, the amount and specific type of fresh oak the wine has been exposed to and the encépagement (those wines with higher percentages of Cinsault and Grenache may, for example, tend to 'come around' sooner than those with a greater percentage of Mourvèdre and Syrah - Rayas excepted. Then, there's also the matter of personal taste. Personally, I prefer to 'catch' these sorts of wines 'on the upslope' rather than when they've entered the latter stages of their plâteau of maturity. But that's just me, and many others (such as my brother) prefer a much more mature style in their red wines.

While I'm here and no, I have only just noticed this discussion too, if you want value for money, then search out some Southern Italian Salice Salentino...

Love these MT, especially the Reserva bottlings!

Fair comment on the Chateaux Neuf

Aye, there are some excellent Salice Salentinos around and I agree about the Reservas.
The others are just very good.
What I find exceptional about these is the value for money. I'm not sure about UK prices, but here in Germany the better ones are readily available for a price range of €8 to €12, the just very good ones for €6 to €8.

[The Third Dram]

Pretty much the same picture price-wise in my neck of the woods. Although top-notch exclusive cuvées can break the CDN$40 barrier, most examples clock in at well below CDN$20, and therefore represent quite exceptional bargains.

[dfmd]

Looks like some wine is mass produced on the same level as low quality lagers and soft drinks!

I know many people that work/have worked for Villa Maria here in Auckland, and they all seem to refer to it something akin to a factory job, rather than working in a winery(!) I should stress, I'm not saying their wines are poor, but the sheer volume of their output is much higher than your average Kiwi winery. There are similar bigger organisations in almost every modern wine region.

For a relative beginner such as yourself, one of the most important discoveries is why wines differ in quality and/or price. If you're serious about learning more, you may wish to consider looking into the WSET Level 2 Intermediate Certificate in Wines and Spirits for a great broad-base understanding. Failing that, check out your local independent wine merchants for tutored tastings, which in my experience are generally informal (i.e. not intimidating to newbies) and a lot of fun!

[peaty001]

Think I'm just going to dive in, pick a few bottles from the supermarket and see what I like

Probably a good place to start though you might find that your tastes go the way of whisky. Start with Glen and Glenmo in supermarket then before you know it buying at specialists. It costs about 2.50 a bottle in delivery and simple prodcution. Every penny more (within reason) goes towards tending the grapes and increasing the quality.

Before you know it you'll be at bbr trying to buy this guy, David Clark, wine. I have and I like it.

Here's a recent article from The Herald in which a Scots winemaker (based in Burgundy) discusses the vinicultural changes he has made since he started.

[The Third Dram]

Broached tonight alongside a slow-cooked rack of pork, and truly delicious!

[The Third Dram]

A couple of very, very good red wines from Argentina broached over the last two evenings...

First up, Familia Zuccardi's 2007 'Q' Tempranillo from the Mendoza region. This one will give just about any Spanish Tempranillo from the Rioja or Navarra a run for its money. I served it alongside barbecued pork rib chops. Delicious.

Next night, Viña Cobos 2009 Felino Malbec, also from Mendoza. Big wine here, yet still retaining an overall sense of balance. Served alongside a filet mignon roast, it proved a most worthy accompaniment. The hand of Paul Hobbs (consulting winemaker) is all too evident in the opulent delivery of richly textural flavours.

[The Third Dram]

A 'discovery' of sorts, and a very reasonably priced wine given its quality...

[The Third Dram]

That old expression "iron fist in velvey glove" comes to mind. If this one's showing so well at less than 4 years of maturity, then the next few years should see it transforming into a truly magnificent mouthful. Rich (also quite alcoholic, but not in an unbalanced way at all) and silky smooth with bagfulls of peppery dark fruits on the palate. Good value (~CDN $25 in my neck of the woods) too.

[Yello to Mello]

had The Cloof Cellar Blend 2005 last night.....was big and juicy. One more is cellared away.

[The Third Dram]

Love the label!

[The Third Dram]

Osoyoos Larose 2003
Le Grand Vin / VQA Okanagan Valley / British Columbia
The meld (for the 2003 vintage) comprises 75% Merlot, 11% Cabernet Sauvignon, 6% Malbec, 5% Petit Verdot and 3% Cabernet Franc. And the wine clocks in at 13.4% alcohol by volume.

Some years have passed since I last broached a bottle of this one. That 'error of omission' was dealt with last night.

The wine was served at around 18ºC, and was simply poured from bottle into glasses approximately ½-hour prior to dinner.

It seems to be coming along very nicely at this point, the fruit element focusing somewhat from the plum and mulberry flavours previously noted into a more dark berry (blackberries and cherries, perhaps?) thrust. The tannins, acidity and oak input are very fine, and now totally integrated. In some ways, this 2003 vintage reminds me of a top-quality Saint Julien at a similar stage of its evolution. Certainly hitting its stride now, yet with plenty of room to grow further.

[The Third Dram]

Les Piliers 2008 Cabernet Sauvignon, Vin de Pays d'Oc / M. Gassier / 14.5%ABV

This has always been a red wine I tend to buy in quantity, as the quality-to-price ratio is excellent. Words such as 'generous', 'full-bodied', 'satisfying' and 'classically French in style' always come to mind when trying to describe its attributes. The 2008 is no exception. Goodness knows, I've broached quite a few bottles of this vintage over the last year. And, true to form, none have disappointed. But the bottle I opened this evening (to serve alongside a stir-fry of lamb shoulder, Vidalia onions and camerise berry preserve) threw me for a bit of a loop in that it was the first one (of the many I've tried) to display typically Médoc overtones of pencil lead and cedar. That's something for a wine that is priced at well under CDN$20 per bottle.

What can I say? A sure bet!

[portwood]

what is the www equivalent for wine anoraks?

[Mr Tattie Heid]

whine whine whine. Oh no wait, that's my co-workers' forum.

[The Third Dram]

what is the www equivalent for wine anoraks?

Try http://www.decanter.com/ to start.

Popped the cork on this one tonight to serve alongside baked salmon with a white wine reduction, greek yogurt and mayo sauce...

[The Third Dram]

A really nice, approachable 'Bordeaux-style' blend (Cabernet Sauvignon, Merlot, Cabernet Franc) from the coastal area of Tuscany that mightily impressed me this weekend past...

[The Third Dram]

The '3rd' wine of Tenuta San Guido (the fabled Tuscan estate that produces the world-renowned Sassicaia)... A blend of 70% Cabernet and 30% Sangiovese. I thoroughly enjoyed every single bottle of the 2008 vintage I opened (alas, all gone now), and the 2009 is reputed to be even better.

[The Third Dram]

I'm not much of a fan of Robert Parker (despite my respect for his apparent integrity), generally preferring the non-scoring, 'real world' appraisal approach of European wine writers such as Michael Broadbent. That said, who am I to argue with Parker's positive take on the superb Rioja pictured below? A true 'iron fist in velvet glove' sort of red table wine, with depth and richness never overriding complexity, balance and elegance. One word of advice, however. This wine, if being served anytime in the near future, absolutely requires decanting (a practice I utilize sparingly, and usually only for very young, robust wines). It's a stunner!

[The Third Dram]

Having grown somewhat 'tired' of Masi's Campo Fiorin (ripasso-style) from the Veneto, I've luckily recently discovered the red wines from Tenuta Sant'Antonio... Not a 'dud' bottle as yet! For value, the 2009 Monte Manfro Valpolicella Superiore (13.5%ABV) is hard to beat (less than CDN$20), while the more expensive (roughly CDN$27) 2007 La Bandina (14.5%ABV) offers up even more concentrated flavours.

[The Third Dram]

One to keep an eye open for...

Bodegas Volver 2009 Tempranillo from the La Mancha region of Spain. When Robert Parker says, "A great value that I would unquestionably drink as a house wine," one simply has to take notice.

I broached my first bottle a couple of nights ago, and was immediately impressed by the depth of the wine (as I had similarly been impressed by the 2008 vintage). However, the newer vintage can certainly benefit from aeration at this time, and will likely be even better in 6 months. I can see it pouring nicely over the following 2 to 6 years, as well.

At under CDN$20, the 2009 Volver warrants consideration.

[Tim F]

Just returned from a week in Sardinia and was bowled over by one of the local wines, Perdera 2009 from Argiolas. Apparently it's from an indigenous grape called Monica. This was 14 euros in the restaurant and about 6 in the supermarket.

Googling it I found that we were not alone in appreciating it, also that it's available outside the Sardinian market - here's the WA review:

WA 90 - Wine Advocate 90 Points; The 2009 Isola dei Nuraghi Perdera is fabulous. Layers of dark fruit, herbs, spices, and minerals flow from this exuberant, medium to full-bodied offering. Hints of smoke and tar add further nuance on the finish. This is a hugely rewarding wine for the money. Perdera is a blend of 90% Monica, 5% Carignano and 5% Bovale Sardo. Anticipated maturity: 2010-2014.-AG

Unhesitatingly recommend this one (especially with pizza )

[The Third Dram]

And it's available in my neck of the woods for a relatively reasonable CDN$14.20 to boot.

Thanks for the tip!

[Tim F]

Excellent! Hope you enjoy it as much as I did

[The Third Dram]

Tried the Perdera last night with a roast loin of pork. Definitely benefitted from being served slightly on the cool (~15 to 16ºC) side, as this tact brought the fruitiness more to the fore. I'd describe the wine as medium bodied and balanced... good acidic/tannic grip allied with a very European style that shifted more toward herb, spice and earth tones as the wine opened up in the glass. I'm honestly not quite as sure as regards the WA 90 rating, but a good pour nonetheless. As I managed to purchase a few bottles, the next matchup will likely be with a pasta dish.

[Tim F]

Interesting! I'd love to try another bottle away from the holiday environment. Think it will work well with a tomato-based sauce, possibly with a bit of spiciness, or some smoked sausage.