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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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Friday we had a friend and her two boys over for dinner, while the dad
is in Paris for a month (poor Alex). Betsy made a couple of pizza/ flatbreads, a ****aladiere and a tarte flambee. I opened a wine for each. For the ****aladiere, no Provencal rose on hand, so went a bit northeast of Nice, to the Vallee d'Aoste.* The 2007 Larmes du Paradis Rosé was* a pleasant light red, with fresh strawberry fruit and good acidity. Not a lot there, but what is there is tasty. B For the tarte flambee/flammekueche, the 2001 Trimbach "Cuvee Frederic Emile" Riesling.* Wow, this is young but yummy. Clean crisp pears with a dollop of ripe peaches, totally dry but with a impression of sweetness to the fruit. Wet stones, earth, a whiff of petrol. Medium- bodied but with a sense of strength. Good acidity, excellent length. A-/B+ with potential to be a truly great CFE. Saturday Betsy made duck legs with turnips, along with braised escarole with a little sausage. Recipe called for a cup of red wine for recipe and a rustic unpretentious red as an accompaniment; it was easier to open bottle on counter than to go to cellar. The 2005 Vinum "Pets" Petit Sirah (Clarksburg) actually belonged to my dog, it was a gift at her birthday party. But Lucy doesn't drink so we consumed. For a PS this isn't very tannic. Fruit forward, with blackberries and black plums with just a hint of peppery spice. A bit on simple side, but enjoyable, and Betsy liked. B/B- Sunday I was working running a meeting all day. Betsy used up rest of her duck legs in a ragu (with cloves, cayenne, and sweet wine) from a Batali recipe. When I came home I opened the 2004 Sandro Fay Rosso di Valtellina. Lighter end of Nebbiolo, spicy red fruit with good acidity, a bit of earth and tar. Gets more interesting with some air. Not heavy, but quite decent length for a $14 wine. B Recipe had called for vin santo, which I didn't have, so had I had given Betsy a bottle of Sauternes I had somehow acquired, the 2000 Saint-Amand "Grands Vignes" Sauternes. Half a bottle left, I had a small glass with some blue cheese after dinner. Sweetness approaches cloying, this needs more acidity. Canned apricots, not much for complexity. C+ 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. * |
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New to the site. Like the way you think. Nice eats, nice wines, and especially nice job of not going with the easy and ordinary. Hope all posts are of this caliber.
Hotrienol Quote:
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On Oct 27, 11:42 pm, DaleW > wrote:
> Friday we had a friend and her two boys over for dinner, while the dad > is in Paris for a month (poor Alex). Betsy made a couple of pizza/ > flatbreads, a ****aladiere and a tarte flambee. I opened a wine for > each. For the ****aladiere, no Provencal rose on hand, so went a bit > northeast of Nice, to the Vallee d'Aoste. The 2007 Larmes du Paradis > Rosé was a pleasant light red, with fresh strawberry fruit and good > acidity. Not a lot there, but what is there is tasty. B > > For the tarte flambee/flammekueche, the 2001 Trimbach "Cuvee Frederic > Emile" Riesling. Wow, this is young but yummy. Clean crisp pears with > a dollop of ripe peaches, totally dry but with a impression of > sweetness to the fruit. Wet stones, earth, a whiff of petrol. Medium- > bodied but with a sense of strength. Good acidity, excellent length. > A-/B+ with potential to be a truly great CFE. > > Saturday Betsy made duck legs with turnips, along with braised > escarole with a little sausage. Recipe called for a cup of red wine > for recipe and a rustic unpretentious red as an accompaniment; it was > easier to open bottle on counter than to go to cellar. The 2005 Vinum > "Pets" Petit Sirah (Clarksburg) actually belonged to my dog, it was a > gift at her birthday party. But Lucy doesn't drink so we consumed. For > a PS this isn't very tannic. Fruit forward, with blackberries and > black plums with just a hint of peppery spice. A bit on simple side, > but enjoyable, and Betsy liked. B/B- > > Sunday I was working running a meeting all day. Betsy used up rest of > her duck legs in a ragu (with cloves, cayenne, and sweet wine) from a > Batali recipe. When I came home I opened the 2004 Sandro Fay Rosso di > Valtellina. Lighter end of Nebbiolo, spicy red fruit with good > acidity, a bit of earth and tar. Gets more interesting with some air. > Not heavy, but quite decent length for a $14 wine. B > > Recipe had called for vin santo, which I didn't have, so had I had > given Betsy a bottle of Sauternes I had somehow acquired, the 2000 > Saint-Amand "Grands Vignes" Sauternes. Half a bottle left, I had a > small glass with some blue cheese after dinner. Sweetness approaches > cloying, this needs more acidity. Canned apricots, not much for > complexity. C+ > > 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. > Very nice, Dale. That Trimbach sounds excellent - I've never tasted it, but several friends with excellent palates who have all seemed to concur that it's got the potential to be a truly magnificent wine in a decade or so. I had the 05 Fay Valtellina from Chambers recently - I'm starting to quite like those wines for their elegance, acidity and brightness. My experience is pretty much along the lines of your note (even if the vintage differed) - just a really nice wine with complexity and no sense of heaviness, and IMO very good value at the price. Cheers, Salil |
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