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Wine (alt.food.wine) Devoted to the discussion of wine and wine-related topics. A place to read and comment about wines, wine and food matching, storage systems, wine paraphernalia, etc. In general, any topic related to wine is valid fodder for the group. |
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Spurred by John Taverner's note today, and by the happy coincidence of
our celebrating our 18th wedding anniversary today, we opened a bottle of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with fingerling potatoes. As I mentioned in John's thread, the provenance of this bottle was as iffy as it gets in our household: Jean had given it to me for my 27th birthday in 1986, and it had sat in my apartment on Manhattan for 2 years before traveling West to Berkeley in a rented truck, sitting in our crawlspace in Berkeley for 18 months, before being flown to Indiana, where it has slumbered since. 1982 Ch. Gruaud-Larose color: ruby red with a light hint of brick at the edges nose: initially, the "Cordier funk", later giving way to pencil lead, berry fruit, and herbs palate: medium body, meaty, herbal, minerals, pencil lead, solid core of fruit, good balanced acidity and a rich finish As John T. mentioned, the tannins in this wine are gone: it is as smooth and supple as one could hope. Also noteworthy, though, in this era of blockbuster claret, is the incredible sense of balance that this wine displays: it is big but graceful. It went splendidly with the simple lamb preparation and didn't change noticeably over the course of a 1 1/2 hour dinner. IMO, no hurry to drink this up, but I also don't see it getting any better. OTOH, if your G-L has been stored at a constant 50 F/10 C since purchase, YMMV. Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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.. IMO, no hurry to drink this up, but I also don't see it
> getting any better. OTOH, if your G-L has been stored at a constant 50 > F/10 C since purchase, YMMV. Mark, congrats and the 82 GL is a wonderful wine. Perhaps I was too hard in saying its on the slide, " will not improve " is what I should have said. Had my 60th bash y'day so feeling a little jaded today, had 35 friends and family to Sunday lunch at the local restaurant, house fizz, NZ SB with asparagus and a OZ cab with the beef. It is my true 60th birthday today, we still do not know what to do, having been working hard for y'day. I have 96 Dom in the fridge and 88 Mouton ready to go, but after a round of golf and lazy lunch, may end up with a beer!!! John T |
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On Apr 29, 10:33�pm, Mark Lipton > wrote:
> Spurred by John Taverner's note today, and by the happy coincidence of > our celebrating our 18th wedding anniversary today, we opened a bottle > of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with > fingerling potatoes. *As I mentioned in John's thread, the provenance of > this bottle was as iffy as it gets in our household: Jean had given it > to me for my 27th birthday in 1986, and it had sat in my apartment on > Manhattan for 2 years before traveling West to Berkeley in a rented > truck, sitting in our crawlspace in Berkeley for 18 months, before being > flown to Indiana, where it has slumbered since. > > 1982 Ch. Gruaud-Larose > color: ruby red with a light hint of brick at the edges > nose: initially, the "Cordier funk", later giving way to pencil lead, > berry fruit, and herbs > palate: medium body, meaty, herbal, minerals, pencil lead, solid core of > fruit, good balanced acidity and a rich finish > > As John T. mentioned, the tannins in this wine are gone: it is as smooth > and supple as one could hope. *Also noteworthy, though, in this era of > blockbuster claret, is the incredible sense of balance that this wine > displays: it is big but graceful. *It went splendidly with the simple > lamb preparation and didn't change noticeably over the course of a 1 1/2 > hour dinner. *IMO, no hurry to drink this up, but I also don't see it > getting any better. *OTOH, if your G-L has been stored at a constant 50 > F/10 C since purchase, YMMV. > > Mark Lipton > -- > alt.food.wine FAQ: *http://winefaq.hostexcellence.com I meant to reply to John's note yesterday. The bottle I had 2 years ago was very nice but I thought could improve (it was decanted several hours before dinner, got better through meal). I think John Belden who brought it does have quite cold storage. Of course, both bottles and tastes have lots of room for variance! |
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On Apr 30, 3:11�am, "John T" > wrote:
> . *IMO, no hurry to drink this up, but I also don't see it > > > getting any better. *OTOH, if your G-L has been stored at a constant 50 > > F/10 C since purchase, YMMV. > > Mark, congrats and the 82 GL is a wonderful wine. Perhaps I was too hard in > saying its on the slide, " will not improve " is what I should have said. > > Had my 60th bash y'day so feeling a little jaded today, had 35 friends and > family to Sunday lunch at the local restaurant, house fizz, NZ SB with > asparagus and a OZ cab with the beef. > > It is my true 60th birthday today, we still do not know what to do, having > been working hard for y'day. > > I have 96 Dom in the fridge and 88 Mouton ready to go, but after a round of > golf and lazy lunch, may end up with a beer!!! > > John T Happy Birthday! |
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On Apr 29, 10:33�pm, Mark Lipton > wrote:
> Spurred by John Taverner's note today, and by the happy coincidence of > our celebrating our 18th wedding anniversary today, we opened a bottle > of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with > fingerling potatoes. *As I mentioned in John's thread, the provenance of > this bottle was as iffy as it gets in our household: Jean had given it > to me for my 27th birthday in 1986, and it had sat in my apartment on > Manhattan for 2 years before traveling West to Berkeley in a rented > truck, sitting in our crawlspace in Berkeley for 18 months, before being > flown to Indiana, where it has slumbered since. > > 1982 Ch. Gruaud-Larose > color: ruby red with a light hint of brick at the edges > nose: initially, the "Cordier funk", later giving way to pencil lead, > berry fruit, and herbs > palate: medium body, meaty, herbal, minerals, pencil lead, solid core of > fruit, good balanced acidity and a rich finish > > As John T. mentioned, the tannins in this wine are gone: it is as smooth > and supple as one could hope. *Also noteworthy, though, in this era of > blockbuster claret, is the incredible sense of balance that this wine > displays: it is big but graceful. *It went splendidly with the simple > lamb preparation and didn't change noticeably over the course of a 1 1/2 > hour dinner. *IMO, no hurry to drink this up, but I also don't see it > getting any better. *OTOH, if your G-L has been stored at a constant 50 > F/10 C since purchase, YMMV. > > Mark Lipton > -- > alt.food.wine FAQ: *http://winefaq.hostexcellence.com And happy anniversary! |
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On Apr 29, 10:33 pm, Mark Lipton > wrote:
> Spurred by John Taverner's note today, and by the happy coincidence of > our celebrating our 18th wedding anniversary today, we opened a bottle > of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with > fingerling potatoes. As I mentioned in John's thread, the provenance of > this bottle was as iffy as it gets in our household: Jean had given it > to me for my 27th birthday in 1986, and it had sat in my apartment on > Manhattan for 2 years before traveling West to Berkeley in a rented > truck, sitting in our crawlspace in Berkeley for 18 months, before being > flown to Indiana, where it has slumbered since. > > 1982 Ch. Gruaud-Larose > color: ruby red with a light hint of brick at the edges > nose: initially, the "Cordier funk", later giving way to pencil lead, > berry fruit, and herbs > palate: medium body, meaty, herbal, minerals, pencil lead, solid core of > fruit, good balanced acidity and a rich finish > > As John T. mentioned, the tannins in this wine are gone: it is as smooth > and supple as one could hope. Also noteworthy, though, in this era of > blockbuster claret, is the incredible sense of balance that this wine > displays: it is big but graceful. It went splendidly with the simple > lamb preparation and didn't change noticeably over the course of a 1 1/2 > hour dinner. IMO, no hurry to drink this up, but I also don't see it > getting any better. OTOH, if your G-L has been stored at a constant 50 > F/10 C since purchase, YMMV. > > Mark Lipton > -- > alt.food.wine FAQ: http://winefaq.hostexcellence.com Is the "Cordier funk" the initial barnyard or is a "bretty" wet dog thing? I recently posted notes on a 1990 G-L that I noted had a bit of funk but I didn't think of it as being indicative of Cordier. I've always found their wines to be a bit heavyon the barnyard though. |
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Bi!! wrote:
> Is the "Cordier funk" the initial barnyard or is a "bretty" wet dog > thing? I recently posted notes on a 1990 G-L that I noted had a bit > of funk but I didn't think of it as being indicative of Cordier. I've > always found their wines to be a bit heavyon the barnyard though. Hmmm... Since Cordier sold off G-L back in 1983, I don't think you can blame any off smells in the '90 G-L on Cordier. To me, "Cordier funk" refers to an animal/barnyard quality that might be a touch of Brett. I can't say that "wet dog" fills the bill, but maybe I just haven't smelled enough wet dogs... Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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On Apr 30, 3:52 pm, Mark Lipton > wrote:
> Bi!! wrote: > > Is the "Cordier funk" the initial barnyard or is a "bretty" wet dog > > thing? I recently posted notes on a 1990 G-L that I noted had a bit > > of funk but I didn't think of it as being indicative of Cordier. I've > > always found their wines to be a bit heavyon the barnyard though. > > Hmmm... Since Cordier sold off G-L back in 1983, I don't think you can > blame any off smells in the '90 G-L on Cordier. To me, "Cordier funk" > refers to an animal/barnyard quality that might be a touch of Brett. I > can't say that "wet dog" fills the bill, but maybe I just haven't > smelled enough wet dogs... > > Mark Lipton > -- > alt.food.wine FAQ: http://winefaq.hostexcellence.com FWIW, it appears that G-L wasn't sold until 1993 or maybe I'm mis- reading the history of G-L. They did have an injection of foreign capital in 1983 from the Suez Group though. |
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In article >, Mark Lipton >
wrote: > Spurred by John Taverner's note today, and by the happy coincidence of > our celebrating our 18th wedding anniversary today, we opened a bottle > of the '82 Gruaud-Larose with a dinner of broiled rack of lamb with > fingerling potatoes. As I mentioned in John's thread, the provenance of > this bottle was as iffy as it gets in our household: Jean had given it > to me for my 27th birthday in 1986, and it had sat in my apartment on > Manhattan for 2 years before traveling West to Berkeley in a rented > truck, sitting in our crawlspace in Berkeley for 18 months, before being > flown to Indiana, where it has slumbered since. > > 1982 Ch. Gruaud-Larose > color: ruby red with a light hint of brick at the edges > nose: initially, the "Cordier funk", later giving way to pencil lead, > berry fruit, and herbs > palate: medium body, meaty, herbal, minerals, pencil lead, solid core of > fruit, good balanced acidity and a rich finish > > As John T. mentioned, the tannins in this wine are gone: it is as smooth > and supple as one could hope. Also noteworthy, though, in this era of > blockbuster claret, is the incredible sense of balance that this wine > displays: it is big but graceful. It went splendidly with the simple > lamb preparation and didn't change noticeably over the course of a 1 1/2 > hour dinner. IMO, no hurry to drink this up, but I also don't see it > getting any better. OTOH, if your G-L has been stored at a constant 50 > F/10 C since purchase, YMMV. > > Mark Lipton What a great example of the resiliency of wine. Too much is made over perfect storage and preservation. Many well made wines can survive much of what you throw at them. |
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Lawrence Leichtman wrote:
> What a great example of the resiliency of wine. Too much is made over > perfect storage and preservation. Many well made wines can survive much > of what you throw at them. Well, it helps when you're dealing with a bruiser of a wine like the '82 G-L. Also, to put it all into perspective: the wine likely never experienced a temperature that exceeded 75 F, though it probably spent a good deal of time above 70 F. Mark Lipton -- alt.food.wine FAQ: http://winefaq.hostexcellence.com |
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