Dinner with my father yielded a snowy evening with a bevy of succulent, fresh food, pleasant conversation, and two very special, total geek wines on the docket. The 1995 Domaine des Baumard Savennieres was funky at best. Not the wine you’d bring to your average holiday party, unless the guests were all avid open-minded oenophiles. Its initial inaccessibility is part of its charm- there’s nothing flawed about it, yet at first blush, it smells completely madierized. Were it not for the grassy, dry palate, it could just have easily been tossed down the drain. After uncorking, the wine smelled saccharine, yielding quickly to lighter amaretto, orange flower, and agrume scents.
My girlfriend and I went for dinner with my father a few weeks ago and he pulled this gem out of the cellar, the 1966 Montrose. To be honest, we weren’t sure how this would turn out. We had a backup California cab in case this went south, but thankfully, it was a magnificent lion of a wine, regal and stately and clad in a dark, beguiling shade of garnet. Immediately after uncorking (a perfect extraction), the nose was pungent and fresh, with a big burst of pepper and smoke, a classically spicy St-Estèphe profile. [Continue reading]
The intent was there, the desire was raging, but the energy was gone. I'd spent it sweating it out at the gym, and by the time I got home, my plans to crack open a bottle of Riesling and heat up some smashing Thai leftovers from the evening before … [Continue reading]
This post has been a long time coming, and I apologize for my absence. While still involved in the world of Riesling, law school has taken over a good deal of my life. I hope to bring you more posts as things quiet down, though. Last September, I … [Continue reading]
Graduation wine was unfortunately shot to high heaven- not corked, but unfortunately maderized. Decent nose at first, but regrettably nutty, lacking in the beautifully balanced acidity Huët is so renowned for. Tant pis! 2000 Huët Vouvray … [Continue reading]
Spring Break brings both the snow and the start of Riesling season, for most of the world. However, it's March and I'm still rustling up new and fun ways to imbibe in my favorite grape. I'm working my way through the remaining third of the 2011 … [Continue reading]