Betsy was getting in late, I made dinner (reprise of the garlic baked
chicken, plus broccoli and pasta w/pesto). Unoaked Chardonnay worked
well last time, so I opened a recent gift, the 2002 Plunkett "Blackwood
Ridge" Unwooded Chardonnay (Victoria). Whoa! What the hell! Enormous
nose, but unfortunately of plastic, nail polish remover, and rotting
fruit. The plastic and fruit battle valiantly, but the nail polish
remover easily cruises in as dominant flavor. David doesn't normally
join us in wine, but smells this and says "industrial waste." It really
dominates conversation, with Betsy and David curious to how such an
awful wine could get bottled (sadly, since I love to be pedantic, I
have no idea). I let it rest a while, and it does get a bit better-
going from NASTY NASTY NASTY to merely "nasty." I'll be generous and
give it a D-

Luckily we still had some 2004 Brun Beaujolais out. Went ok with the
chicken.

Grade disclaimer: I'm a very easy grader, basically A is an excellent
wine, B a good wine, C mediocre. Anything below C means I wouldn't
drink at a party where it was only choice. Furthermore, I offer no
promises of objectivity, accuracy, and certainly not of consistency.

In article .com>,
"DaleW" > wrote:

> Betsy was getting in late, I made dinner (reprise of the garlic baked
> chicken, plus broccoli and pasta w/pesto). Unoaked Chardonnay worked
> well last time, so I opened a recent gift, the 2002 Plunkett "Blackwood
> Ridge" Unwooded Chardonnay (Victoria). Whoa! What the hell! Enormous
> nose, but unfortunately of plastic, nail polish remover, and rotting
> fruit. The plastic and fruit battle valiantly, but the nail polish
> remover easily cruises in as dominant flavor. David doesn't normally
> join us in wine, but smells this and says "industrial waste." It really
> dominates conversation, with Betsy and David curious to how such an
> awful wine could get bottled (sadly, since I love to be pedantic, I
> have no idea). I let it rest a while, and it does get a bit better-
> going from NASTY NASTY NASTY to merely "nasty." I'll be generous and
> give it a D-
>
> Luckily we still had some 2004 Brun Beaujolais out. Went ok with the
> chicken.
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of consistency.

So, are you still speaking to the gift-giver?

Lawrence Leichtman wrote:
>> So, are you still speaking to the gift-giver?

Sure, I like trying new stuff. These aren't wine people, but gave me a
nice basket with this, a Pinotage (that I also didn't like, but not
like this), artisanal cheeses, etc. I'm sure they got the cheeses at a
little boutique store near them (Jonathan was present when I talked
once about preferring unoaked Chardonnays, so this was actual
thoughful). It's fun to be able to write a note occasionally about a
wine with no redeeming features!
cheers!

In article .com>,
"DaleW" > wrote:

> Lawrence Leichtman wrote:
> >> So, are you still speaking to the gift-giver?
>
> Sure, I like trying new stuff. These aren't wine people, but gave me a
> nice basket with this, a Pinotage (that I also didn't like, but not
> like this), artisanal cheeses, etc. I'm sure they got the cheeses at a
> little boutique store near them (Jonathan was present when I talked
> once about preferring unoaked Chardonnays, so this was actual
> thoughful). It's fun to be able to write a note occasionally about a
> wine with no redeeming features!
> cheers!

Well, I have to admit that was one of the worst reviews I ever read
though we served what turned out to be a bad Alsatian wine many years
ago that a guest promptly vomited. That was my worst wine review ever.

On 18 Oct 2006 12:37:02 -0700, "DaleW" > wrote:

>
>Lawrence Leichtman wrote:
>>> So, are you still speaking to the gift-giver?
>
>Sure, I like trying new stuff. These aren't wine people, but gave me a
>nice basket with this, a Pinotage (that I also didn't like, but not
>like this), artisanal cheeses, etc. I'm sure they got the cheeses at a
>little boutique store near them (Jonathan was present when I talked
>once about preferring unoaked Chardonnays, so this was actual
>thoughful). It's fun to be able to write a note occasionally about a
>wine with no redeeming features!
>cheers!

Dale, in defence of poor old Sam Plunkett, I think reds are more his
strength. He is more renowned for his Pinot's (cool climate), a
spicey shiraz, and a very decent Merlot. Guess all winemakers feel
obliged to produce ye ol' Chardy eh?

hooroo....

Matt S wrote:

> and a very decent Merlot.

thats an oxymoron. Merlot should go back to being used for what its good
for. A blending grape.

if I run across another, I'll try to give a fair try!

Right. Let's just dump those damn bottles of Petrus, Lafleur, Le Fleur
d. ***, Trotanoy, Le Pin......Magdelaine, etc. and of course Montiano &
Massetto

miles wrote:
> Matt S wrote:
>
> > and a very decent Merlot.
>
> thats an oxymoron. Merlot should go back to being used for what its good
> for. A blending grape.

DaleW wrote:
> Right. Let's just dump those damn bottles of Petrus, Lafleur, Le Fleur
> d. ***, Trotanoy, Le Pin......Magdelaine, etc. and of course Montiano &
> Massetto

Most of those are blended with Cabernet Franc aren't they? It's also a
matter of personal taste. I find 100% Merlots lacking in complexity. I
have had a few nice Merlots but for me they just do not stack up against
other varietals in depth and complexity. IOW's, for the money they
don't deliver enough bang for the buck.

miles wrote:
> DaleW wrote:
> > Right. Let's just dump those damn bottles of Petrus, Lafleur, Le Fleur
> > d. ***, Trotanoy, Le Pin......Magdelaine, etc. and of course Montiano &
> > Massetto
>
> Most of those are blended with Cabernet Franc aren't they? It's also a
> matter of personal taste. I find 100% Merlots lacking in complexity. I
> have had a few nice Merlots but for me they just do not stack up against
> other varietals in depth and complexity. IOW's, for the money they
> don't deliver enough bang for the buck.

Miles,
Well, other than Lafleur, I think each one I listed is at least 90%
Merlot. Probably only the Italians are 100% Merlot (Petrus has a small
percentage of CF planted, though I believe sometimes it is 100%
Merlot). But if you were listing great Cabernet Sauvignons, almost all
of them are blends too. Offhand I can't think of one major Bordeaux
that is 100% CS (maybe M. Pronay can help out?).
US varietal rules require I believe 75% of the named grape. Almost
every "Merlot" has a bit of CS or CF (or Petit Verdot, Malbec, or
non-Bdx grapes) and almost every CS has some Merlot (or other grapes).

Mike Tommasi wrote:
> Hard to interpret miles sometimes... I think he is a fan of bordeaux
> blends... For that he should go to Italy, that is where most bordeaux
> blends come from

I prefer wines with more depth and complexity. Comparitevely 100%
Merlots are not up to what can be achieved with many other varietals.
It's best use is a blending grape in my opinion.

I'm a fan of Zins, Syrahs, Cabs, Pinot Noir, Sangiovese and many others.

Mike Tommasi wrote:

> So guess what, Cabs and
> Merlots and Sangios usually get assembled, while PN and Chenin and Chard
> do not.

Sometimes yes, sometimes no. Most Sangioveses I drink are 100%, unlike
Chianti blends. Most Cabs I prefer are 100%. It seems the past decade
or so the use of Merlot etc. to blend with Cab is not as common of a
practice, at least not with California Cabs.

> Syrah is a bit schizo, it behaves one way in the south, and
> another in the Northern Rhone.

I love Syrah from a wide variety of regions but Australia does it best.

> Unblended Merlot is a bit like unblended Grenache, it can be
> extraordinary on its own

While I've had a few very nice Merlots I'd never call any of them
extraordinary. Merlot to me just lacks any complexity or lack of a
technical term...oommph, pizazz etc. Too one dimensional.

So you won't be needing any Petrus or Trotanoy(sp) soon
"miles" > wrote in message
news:KNUZg.33405$tO5.25132@fed1read10...
> Mike Tommasi wrote:
>
> > So guess what, Cabs and
> > Merlots and Sangios usually get assembled, while PN and Chenin and Chard
> > do not.
>
> Sometimes yes, sometimes no. Most Sangioveses I drink are 100%, unlike
> Chianti blends. Most Cabs I prefer are 100%. It seems the past decade
> or so the use of Merlot etc. to blend with Cab is not as common of a
> practice, at least not with California Cabs.
>
> > Syrah is a bit schizo, it behaves one way in the south, and
> > another in the Northern Rhone.
>
> I love Syrah from a wide variety of regions but Australia does it best.
>
> > Unblended Merlot is a bit like unblended Grenache, it can be
> > extraordinary on its own
>
> While I've had a few very nice Merlots I'd never call any of them
> extraordinary. Merlot to me just lacks any complexity or lack of a
> technical term...oommph, pizazz etc. Too one dimensional.

I would say Syrah is done best in France with Hermitage. That is my
benchmark. I have had Aus Syrah-Shiraz that was drinkable but nothing like
a Hermitage.!!!!


"miles" > wrote in message
news:KNUZg.33405$tO5.25132@fed1read10...
> Mike Tommasi wrote:
>
>> So guess what, Cabs and Merlots and Sangios usually get assembled, while
>> PN and Chenin and Chard do not.
>
> Sometimes yes, sometimes no. Most Sangioveses I drink are 100%, unlike
> Chianti blends. Most Cabs I prefer are 100%. It seems the past decade or
> so the use of Merlot etc. to blend with Cab is not as common of a
> practice, at least not with California Cabs.
>
>> Syrah is a bit schizo, it behaves one way in the south, and another in
>> the Northern Rhone.
>
> I love Syrah from a wide variety of regions but Australia does it best.
>
>> Unblended Merlot is a bit like unblended Grenache, it can be
>> extraordinary on its own
>
> While I've had a few very nice Merlots I'd never call any of them
> extraordinary. Merlot to me just lacks any complexity or lack of a
> technical term...oommph, pizazz etc. Too one dimensional.

Miles,
What Cabernets are you talking about? While most may not say on label,
I think most CalCabs still are blends. I recently mentioned info I
could find on the California wines labeled as Cabernet Sauvignon I had.
Only 1 seems to be 100% CS (BV Georges de laTour Resrve). The others
all had some other grapes blended:
Barnett Spring Mountain CS: CF & Merlot
Montelena Calistoga CS: CF & Merlot
Pine Ridge Stags Leap CS: Merlot, Petit Verdot, and Malbec
St Clement CS: CF
St Jean CS: 10% Cab Franc
Sebastiani CS: CF,Merlot, and Zin!
Worthy (Axios) CS: CF, Merlot, PV

I can't find reference one way or the other re Karl Lawrence, anyone
know?


miles wrote:
> Mike Tommasi wrote:
>
> > So guess what, Cabs and
> > Merlots and Sangios usually get assembled, while PN and Chenin and Chard
> > do not.
>
> Sometimes yes, sometimes no. Most Sangioveses I drink are 100%, unlike
> Chianti blends. Most Cabs I prefer are 100%. It seems the past decade
> or so the use of Merlot etc. to blend with Cab is not as common of a
> practice, at least not with California Cabs.
>
> > Syrah is a bit schizo, it behaves one way in the south, and
> > another in the Northern Rhone.
>
> I love Syrah from a wide variety of regions but Australia does it best.
>
> > Unblended Merlot is a bit like unblended Grenache, it can be
> > extraordinary on its own
>
> While I've had a few very nice Merlots I'd never call any of them
> extraordinary. Merlot to me just lacks any complexity or lack of a
> technical term...oommph, pizazz etc. Too one dimensional.

Joe "Beppe"Rosenberg wrote:
> So you won't be needing any Petrus or Trotanoy(sp) soon

Probably not but then they aren't 100% Merlot. They are blended are
they not?

How much are such wines? If they are high priced my point stands even
more. Other varietals lend themselves to more complexity, even in a
cheap wine. Merlot to me is just too one dimensional. Yes, I've had
some darn good Merlots but they are a rarity and rather expensive. Not
a good value and usually they are not 100% Merlot.

Richard Neidich wrote:
> I would say Syrah is done best in France with Hermitage. That is my
> benchmark. I have had Aus Syrah-Shiraz that was drinkable but nothing like
> a Hermitage.!!!!

I'll have to try that sometime. Hard to beat Penfolds Grange but thats
absurdly priced.

good hermitage is quite expensive too...but nothing like it anywhere.!!!
"miles" > wrote in message
news:PWVZg.33408$tO5.15405@fed1read10...
> Richard Neidich wrote:
>> I would say Syrah is done best in France with Hermitage. That is my
>> benchmark. I have had Aus Syrah-Shiraz that was drinkable but nothing
>> like a Hermitage.!!!!
>
> I'll have to try that sometime. Hard to beat Penfolds Grange but thats
> absurdly priced.

DaleW wrote:
> Miles,
> What Cabernets are you talking about? While most may not say on label,
> I think most CalCabs still are blends. I recently mentioned info I
> could find on the California wines labeled as Cabernet Sauvignon I had.
> Only 1 seems to be 100% CS (BV Georges de laTour Resrve). The others
> all had some other grapes blended:

I'll have to look through my collection to see which ones are blended
and which aren't. I know I have a few Concannon Cabs that are 100%.
Some others are Staglin and Silverado.

There are numerous blends still called Cabs but I am finding more and
more 100% Cabs than in years prior. It seemed in the 80's and prior
blending with just a bit of Merlot was common. I don't see that as
much. Some wineries that blend with several varietals don't call it a
Cab or they call it a Cab Assemblage etc.

I really don't drink a lot of Cabs lately. I do like them but its more
difficult to find a great one at a great price. Their popularity grew
strongly over the past several decades. One of my favorites in the 80's
was Caymus SS. I bought it every year for about $25. It's now over
$100 at last look.

Agreed on Caymus Select. Plus starting aroun 1995 they deliberatly jumped
the price up on their wines cause they could. I beleive that increase was
lead by Far Niente. Therefore I have not bought either since the 1996
releases.

That said there are some GREAT California Cabs in the just under $50.00
range. Sawyer Cellars, Sequoya Grove, Cosnetino, even Gallo of Sonoma can
be quite good.

"miles" > wrote in message
news:ObWZg.33409$tO5.4688@fed1read10...
> DaleW wrote:
>> Miles,
>> What Cabernets are you talking about? While most may not say on label,
>> I think most CalCabs still are blends. I recently mentioned info I
>> could find on the California wines labeled as Cabernet Sauvignon I had.
>> Only 1 seems to be 100% CS (BV Georges de laTour Resrve). The others
>> all had some other grapes blended:
>
> I'll have to look through my collection to see which ones are blended and
> which aren't. I know I have a few Concannon Cabs that are 100%. Some
> others are Staglin and Silverado.
>
> There are numerous blends still called Cabs but I am finding more and more
> 100% Cabs than in years prior. It seemed in the 80's and prior blending
> with just a bit of Merlot was common. I don't see that as much. Some
> wineries that blend with several varietals don't call it a Cab or they
> call it a Cab Assemblage etc.
>
> I really don't drink a lot of Cabs lately. I do like them but its more
> difficult to find a great one at a great price. Their popularity grew
> strongly over the past several decades. One of my favorites in the 80's
> was Caymus SS. I bought it every year for about $25. It's now over $100
> at last look.

Richard Neidich wrote:
> That said there are some GREAT California Cabs in the just under $50.00
> range. Sawyer Cellars, Sequoya Grove, Cosnetino, even Gallo of Sonoma can
> be quite good.

I have enjoyed Sequoia Grove too. They also sell some excellent lower
end wines under the Allen Family label. For under $30 Wente Brothers
Cab (Livermore) is hard to beat.

Gallo Sonoma wines are a bargain to me. Very nice inexpensive wines.

"miles" wrote ...........

>> So you won't be needing any Petrus or Trotanoy(sp) soon
>
> Probably not but then they aren't 100% Merlot. They are blended are they
> not?
>

This link refers -

http://www.wine-journal.com/petrus.html

Within it says -

"The 10.9-hectares acres of vineyard are planted with 95% Merlot and 5%
Cabernet Franc though it rarely finds itself in the final blend."

I have always understood that Chteau Pétrus *should* be regarded as 100%
Merlot.

Nevertheless, if one assumes that occasionally, the cépage did contain up to
5% Cabernet Franc, could you determine the one part CF vs 19 parts Merlot?

--

st.helier

..

Mike Tommasi wrote:

> True there are some but I would take the 100% with a grain of tartaric
> acid, because almost everyone in Tuscany adds some CS tothe vat.

I enjoy a good Chianti but I prefer California 100% Sangiovese. I will
say that styles vary widely so there is a lot of junk.

> I respect yourtaste. I still have not found an Oz wine that even comes
> close to a Hermitage.

Try Penfolds Grange.

st.helier wrote:

> Nevertheless, if one assumes that occasionally, the cépage did contain up to
> 5% Cabernet Franc, could you determine the one part CF vs 19 parts Merlot?

Even small % blends do change the outcome considerably. Otherwise the
winemaker wouldn't add it. For years many California Cabs were almost
always blended with around 10% Merlot. It makes a difference although
today I'm seeing less and less blends and the traditional blending
grapes now used in 100% wines.