This was a generally excellent wine. The wine was a blend of Syrah, Cabernet Sauvignon, Merlot and Sangiovese. While the blend had the possiblity of being either overbearing, or thin and acidic it was neither. The balance was right in the middle, with good concentration and balanced acids. The tannins of the wine were moderate to low, making the wine well suited to drinking young, and the italian food that we drank with it. We drank it off a wine list at Riccarrdi's (an excellent restaurant here in Dallas), and it paired with nearly all of our foods. It was a bit difficult with a cream sauce, but with Osso Bucco and a truffle sauced tenderloin it was masterful. Silver, but pushing gold.
We actually walked to a nearby store and picked up a bottle for posterity.
Thursday, December 29, 2005
Strange and Happy Moments -
I just got an e-mail from Kistler vineyards notifing me that I have been added to their mailing list. While it took quite a while, I have to admit it is surprisingly gratifing to be part of the "club" that can purchase these gems directly. Now if I can only get on Turley's list, which has a waiting list for the mailing list. How's that for popularity.
I just got an e-mail from Kistler vineyards notifing me that I have been added to their mailing list. While it took quite a while, I have to admit it is surprisingly gratifing to be part of the "club" that can purchase these gems directly. Now if I can only get on Turley's list, which has a waiting list for the mailing list. How's that for popularity.
Tuesday, October 04, 2005
Cafaro - 2001 Cafaro Family Vineyards Syrah
This was tasted out of a half bottle. Generally speaking a fairly average wine, with less than anticipated concentration, and higher than ideal alchohol level. The wine had some interesting flavors, particulalry of dried tomato and mint. However, it could have used a bit more thickness, as it seemed to drop fairly quickly.
I would say that the wine was a pretty decent food wine, and would pair with some difficult foods like artichoke, creamy sauces, and ham. Most of the foods wouldn't be what I would place it with based on the label, which would make me expect to pair it with heartier, richer fare. Overall, the wine was a bit of a puzzle but a bit interesting. Bronze.
This was tasted out of a half bottle. Generally speaking a fairly average wine, with less than anticipated concentration, and higher than ideal alchohol level. The wine had some interesting flavors, particulalry of dried tomato and mint. However, it could have used a bit more thickness, as it seemed to drop fairly quickly.
I would say that the wine was a pretty decent food wine, and would pair with some difficult foods like artichoke, creamy sauces, and ham. Most of the foods wouldn't be what I would place it with based on the label, which would make me expect to pair it with heartier, richer fare. Overall, the wine was a bit of a puzzle but a bit interesting. Bronze.
Thursday, September 29, 2005
More Tips... A fun way to taste wine.
The best way to learn about wine is to sample a bunch of wines in a single evening. All of the differences in them become more pronounced when tasted in rapid succession. Here is one of my favorite ways to do this:
It's a wine competition. That is a competition on who brings the best wine. Everyone brings a bottle of wine within a single theme (Chardonnay, etc.), and a fee ($10). All of the bottles are put into a bag and randomly numbered.
Everyone then gets the chance to taste all of the wines and vote for a couple of favortites. The winner pockets the cash, and the wines are unveiled. Surprises are discussed, as is why this particular wine was the best. I have found that there is always a surprise (The Silver Oak didn't win?), or other great conversation starter. Even more interesting, it works no matter your experience level with wine.
* check with your local athorities on if this constitues gambling or other violation of the law. This author does not advocate breaking any laws just to learn more about wine or have fun with your friends. Or just don't brag too loudly about how cool this is.
The best way to learn about wine is to sample a bunch of wines in a single evening. All of the differences in them become more pronounced when tasted in rapid succession. Here is one of my favorite ways to do this:
It's a wine competition. That is a competition on who brings the best wine. Everyone brings a bottle of wine within a single theme (Chardonnay, etc.), and a fee ($10). All of the bottles are put into a bag and randomly numbered.
Everyone then gets the chance to taste all of the wines and vote for a couple of favortites. The winner pockets the cash, and the wines are unveiled. Surprises are discussed, as is why this particular wine was the best. I have found that there is always a surprise (The Silver Oak didn't win?), or other great conversation starter. Even more interesting, it works no matter your experience level with wine.
* check with your local athorities on if this constitues gambling or other violation of the law. This author does not advocate breaking any laws just to learn more about wine or have fun with your friends. Or just don't brag too loudly about how cool this is.
Wednesday, September 28, 2005
Not a review per se...
Just some advice. It's pretty easy to get wrapped up in playing the parlor game of "What do you smell in this wine" That is not the point of tasting. The only reason the game matters is so that you can tell others in the wine world what you like and don't like in various wines. What matters is what you like. If you can find a way to express that and others understand more power to you.
I have found that another way to relate is to call out a very well known wine as a "gold standard" If some one says: "I really like the way that Archery Summit tastes, but I want something a bit less expensive" they have given a lot of information to someone who has tasted Archery Summit. No descriptions of exotic mushrooms, cherries picked at the stroke of midnight on a summers eve, or even sweaty leather. But the result is the same.
Don't be afraid to try and communicate with a wine steward or retailer. They can often guide you to excellent values and exotic wines that are easy to ignore.
Just some advice. It's pretty easy to get wrapped up in playing the parlor game of "What do you smell in this wine" That is not the point of tasting. The only reason the game matters is so that you can tell others in the wine world what you like and don't like in various wines. What matters is what you like. If you can find a way to express that and others understand more power to you.
I have found that another way to relate is to call out a very well known wine as a "gold standard" If some one says: "I really like the way that Archery Summit tastes, but I want something a bit less expensive" they have given a lot of information to someone who has tasted Archery Summit. No descriptions of exotic mushrooms, cherries picked at the stroke of midnight on a summers eve, or even sweaty leather. But the result is the same.
Don't be afraid to try and communicate with a wine steward or retailer. They can often guide you to excellent values and exotic wines that are easy to ignore.
Monday, September 26, 2005
KISTLER 2003 Sonoma Chardonnay - "Les Noisetiers"
While it wouldn't have been hard to predict that this would be a good wine, the surprise was how good it was. The balance of the wine was excellent, with a firm rich full body, good acids and an eternal finish. The wine was very complex, with loads of fruit and just enough earth and oak to balance it. Some of the key notes were banana, pear, fig, and white mushrooms. Not over oaked, nor overly buttery. The finish was the best part of it, and it seemed to last for a good minute while going through waves of rich flavors.
Also the pairing was interesting. I bought it to go with my friends meal, which was a halibut and scallop combo in a butter sauce. However, it worked with my beef wellington, as long as I didn't use too much of the red wine sauce. I have often known that it could be done, but to see how it worked out, I was amazed. The truffles and meat made some of the more earthy elements come out, and the puff pastry awoke the fruit. Only the red wine sauce was enough to overpower it, but everything else just worked.
This is typically a restaurant only wine, and it is worth the price. If you are looking for a rich, well balanced chardonnay with complexity to the nines, this is your wine. Platinum Hammer.
While it wouldn't have been hard to predict that this would be a good wine, the surprise was how good it was. The balance of the wine was excellent, with a firm rich full body, good acids and an eternal finish. The wine was very complex, with loads of fruit and just enough earth and oak to balance it. Some of the key notes were banana, pear, fig, and white mushrooms. Not over oaked, nor overly buttery. The finish was the best part of it, and it seemed to last for a good minute while going through waves of rich flavors.
Also the pairing was interesting. I bought it to go with my friends meal, which was a halibut and scallop combo in a butter sauce. However, it worked with my beef wellington, as long as I didn't use too much of the red wine sauce. I have often known that it could be done, but to see how it worked out, I was amazed. The truffles and meat made some of the more earthy elements come out, and the puff pastry awoke the fruit. Only the red wine sauce was enough to overpower it, but everything else just worked.
This is typically a restaurant only wine, and it is worth the price. If you are looking for a rich, well balanced chardonnay with complexity to the nines, this is your wine. Platinum Hammer.
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