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Wine and Beer Enthusiasts
- Thread starter albertfallickwa
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Enjoying a cold Stella while I can before the Spur wolves arrive tomorrow to consume all my Stellas that are icing down!
Hope you have sufficient Stellas for them.
Riesling has beckoned me this evening, an Australian Riesling - O'Leary Walker Single Vineyard (Polish Hill River Clare Valley Riesling), recommended by my wine merchant.
Nice and dry and tart and fruity, with a little touch of that (authentic) kerosene aroma on the nose (as one finds with a good Riesling).
Personally, I am partial to Rieslings in the Alsace style, especially those that are quite dry; while this isn't exactly Alsace, it is a crisp, dry, tart, Riesling, and exceedingly palatable.
My wine merchant had recommended it last week, and I decided to try it today.
"Not disappointed" sounds like the understatement of the century.
I would imagine that this was a superlative and outstanding wine.
In fact, you have just planted an idea in my mind.
I have just opened a bottle - to allow it to breathe for a few hours - of Chateau Margaux (1993) that was given to me as a gift ages ago by the owner of the premises which houses my wine merchant's.
He wasn't sure whether the wine would be still drinkable; however, the aroma is exquisite.
The wine is actually a Pavilion Rouge du Château Margaux.
Needless to say, I look forward to actually sampling, sipping and savouring the wine later this evening.
He wasn't sure whether the wine would be still drinkable; however, the aroma is exquisite.
The wine is actually a Pavilion Rouge du Château Margaux.
Needless to say, I look forward to actually sampling, sipping and savouring the wine later this evening.
And now, as is often the case with such wines (pure nectar), the wine is opening up beautifully and is drinking like a liquid velvet.
But, this took hours.
A bottle of white wine from Austria, called Tassilo, (Alte Point Wachau) which is made from the Grüner Veltliner grape.
Have opened (around an hour ago) a bottle of red wine from France, to allow it to breathe fro a few hours.
This is Domaine Chamfort "C'est Beau La Haut Séguret" from the Rhone in France, made from the Grenache grape (the same as is found in Chateauneuf-du-Pape), and is what bestows that lovely, elegant smoothness.
This is Domaine Chamfort "C'est Beau La Haut Séguret" from the Rhone in France, made from the Grenache grape (the same as is found in Chateauneuf-du-Pape), and is what bestows that lovely, elegant smoothness.
Ah, envy and happiness (for you).
I sincerely hope that you enjoy them.
Tonight saw both Chablis (with dinner) and Ripasso consumed (the pub erroneously suggested that they offered Amarone - so, great minds think alike - but apologised and offered Ripasso instead).
I found three bottles of this nectar (including two bottles of Amarone riserva which I had received as gifts a number of years ago).
One shall be opened this week end.
For tonight, I have reverted to a rich and robust and warming ale, with more than a hint of sweetness: A classic from Founders: Curmudgeon's Better Half.
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Tomorrow or Sunday, I shall reserve for some Amarone. Opened and breathing, hours in advance.
A bottle of Amarone is open and quietly breathing, and has been happily breathing away to itself for the past four hours or so.
I have just poured myself a glass of Amarone, in a Waterford lead crystal glass (classic Lismore pattern).
Oh, gosh.
That is so good.
4 hours? Isn't that a little extreme? I thought I was bad (when I used to drink wine (oh how I miss it)) when I used to decant into my Waterford Crystal Decanter for an hour or so (1 and a 1/2 at most). But 4?....
No, not in winter in our northern latitudes, it is not.
I always let a red wine - especially rich, robust reds - breathe for at least two hours.
And, in winter, that increases to around four, because I realised that two hours were insufficient.
I have lost count of the number of times that I have consumed a wine that was supposedly good (in a restaurant, or a bar), to find it sharp and tannic, only for the wine to come good as you reached the last quarter of the bottle, which is when you realised that it really was as good as had been promised.
This is because it has been given sufficient time to breathe.
These days, if opening a red, the very latest it will be opened is when I am about to start cooking.
Now, whites, naturally are somewhat different.
And, a Waterford Crystal Decanter? Very nice. What pattern, what shape?
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