I have recommended the Cuvelier Los Andes Colleccion before. Tonight, I opened the Cuvelier Los Andes Grand Vin 2004 ($$$).
There isn't anything I could say about this wine that these guys haven't already....
Video Translation:
"15 pound bottle of wine" = in the states this is about $40-50
www.vitualwine.co.uk = www.virtualwine.co.uk
Oh, and I'm totally down with the guy on the right -- let the other dude talk, and pour myself twice as much.
Again, Michel Rolland oversees the production. His name = MUST BUY. Jean-Guy and Bertrand Cuvelier run the estate. Their names = MUST BUY. This wine is bigger and sexier than the Colleccion, which is pretty hard to do.
Wednesday, June 20, 2007
Tuesday, June 19, 2007
Cold River Vodka
Maine is a tricky place for imbibement, as gas stations sell jug wine, and high end spirit shops are rarer than the spotted loon.
A few years back, we went up to Maine for a concert and stayed at the Eastland Park Hotel in Portland. After the show, we took the elevator to their "rooftop" lounge, Top Of The East.
I had been ordering vodka tonics, when a few local hipsters turned me on to Cold River Vodka ($$$). Mainers (Maine-uhs) take pride in everything made locally, and this seemed to be their crowning achievement. Cold River is made from Maine Potatoes, Maine Aquifers, and triple distilled. This is the one of the smoothest vodkas I have ever tried. It can be had straight, at room-temperature, and would still rate with any top shelf producer.
The secret is in the potatoes. Potato starch is a natural sugar that slightly sweetens the vodka. It is a little pricey ($40-50 per 750ml bottle) but definitely worth the purchase, if you're the type who can avoid consuming an entire bottle in one sitting.
DeMartino Legado Reserva Carmenere 2003, finally!
So we finally got our hands on the DeMartino Legado Reserva Carmenere 2003 ($-$$).
I've mentioned it before and have been having a hard time finding it. There were only around 1000 cases produced, and it is distributed in CT by a small distributor with limited warehouse space. Wine.com bought up most, if not all of it, for one of their wine clubs, so unless you get in on it (Discovery Club) through them, there's a good chance you won't find this vintage. Chatham Wine & Spirits may have some later this month, after all the internet orders are filled. We'll keep you posted.
It turns out this wine is as good as I originally thought. It's a deep, deep ruby -- almost black. It smells of ripe, red fruit and chocolate. The wine itself has soft and velvety tannins that challenge you to pick them apart in your mouth. It is full bodied and voluptuous. The finish is smooth and long.
The wine was a bit ripe, but it is only a few years old. Serve it from a decanter, if available, or allow it to breathe in the glass for about 20 minutes.
For a neat experiment, drink some immediately upon opening, then pour another glass and wait about an hour. The result will be two different wines, with complexities even the novice wine drinker will be able to pick out.
This wine is a MUST BUY, and every bottle you see should be purchased, if possible. This wine will probably make my top 10 of the year.
I've mentioned it before and have been having a hard time finding it. There were only around 1000 cases produced, and it is distributed in CT by a small distributor with limited warehouse space. Wine.com bought up most, if not all of it, for one of their wine clubs, so unless you get in on it (Discovery Club) through them, there's a good chance you won't find this vintage. Chatham Wine & Spirits may have some later this month, after all the internet orders are filled. We'll keep you posted.
It turns out this wine is as good as I originally thought. It's a deep, deep ruby -- almost black. It smells of ripe, red fruit and chocolate. The wine itself has soft and velvety tannins that challenge you to pick them apart in your mouth. It is full bodied and voluptuous. The finish is smooth and long.
The wine was a bit ripe, but it is only a few years old. Serve it from a decanter, if available, or allow it to breathe in the glass for about 20 minutes.
For a neat experiment, drink some immediately upon opening, then pour another glass and wait about an hour. The result will be two different wines, with complexities even the novice wine drinker will be able to pick out.
This wine is a MUST BUY, and every bottle you see should be purchased, if possible. This wine will probably make my top 10 of the year.
Monday, June 18, 2007
Lindeman's Reserve Chardonnay
After the surprisingly decent taste of the Lindeman's South African Chardonnay, I figured we try the Australian Reserve blend. To be honest, the Lindeman's Reserve Chardonnay 2004 ($) was barely drinkable. It was way too "oily", with a poorly balanced alcohol.
This would be a good second bottle, if you were going that far.
Dogfish Head 120 Minute IPA
Dogfish Head has long been guilty of stunt brewing. It seems they will throw just about anything into a beer and sell it. At either of their brewpub/restaurants, they have served up an ale made with a rare algae that only grows in the still water of Tibet. They have aged beer in Pinot Noir barrels. They constantly push the limits of alcohol content in their beers. Usually, however, their beers are on point, and they have set new standards in the world of craft beers.
Enter Dogfish Head 120 Minute IPA ($). The name comes from a 2-hour, continual addition of hops -- there are also 60 and 90 minute versions. While the 60 and 90 come off as standard to above-standard IPAs, the 120 Minute introduces the average consumer to a new realm of beer. Not quite barleywine, and definitely not beer beer, the 120 minute IPA is 2 different beers.
First, the 120 Minute IPA is a strong, syrupy beer that will remind you of brown sugar and oatmeal (with way too much brown sugar). Age the 120 Minute, however, for a year or two, and you are left with a heavy port-wine-like brew that lacks most of it's carbonation, but has increased in alcohol content. It starts out around 12-14% (for reference, a Guinness is around 3 1/2%).
This beer should be shared with a friend (yes, split the pint) and served in a brandy snifter at room temperature, or slightly chilled.
Others to try (and to age), are...
Dogfish Head Old School Barleywine ($)
Dogfish Head Raison d'Etre ($)
Dogfish Head Worldwide Stout ($)
(these beers are around $8-10 per bottle)
For the highest octane Black 'N Tan you've ever had, mix 50% Dogfish 120 minute IPA and 50% Dogfish Worldwide Stout. To make it a bit more digestible, use the 90 Minute IPA.
Look for 120 Minute tastings at snooty beer-bars. The rep.s from Dogfish come out with a paintball-gun hopper filled with fresh hops, pour the 120 through it into a glass, making a 125 minute IPA.
Sunday, June 17, 2007
Henri Bourgeois 'Petit Bourgeois' Sauvignon Blanc
Henri Bourgeois 'Petit Bourgeois' Sauvignon Blanc 2004 ($)
It has been referred to as a "simple, summer white". It is.
Some have complained that the alcohol has too much bite. It does, but not too much -- it's actually bearable with a little air time.
The wine opens somewhat "stinky", which quickly goes away to reveal a light aromatic smell similar to a fresh cut lawn. The wine was acidic, higher than I'd have liked, with a bit of a tang. Not the best white for under $10, but readily available.
Drink this when you're in the backyard grilling.
It has been referred to as a "simple, summer white". It is.
Some have complained that the alcohol has too much bite. It does, but not too much -- it's actually bearable with a little air time.
The wine opens somewhat "stinky", which quickly goes away to reveal a light aromatic smell similar to a fresh cut lawn. The wine was acidic, higher than I'd have liked, with a bit of a tang. Not the best white for under $10, but readily available.
Drink this when you're in the backyard grilling.
More Corkage
Due to the constantly fluctuating temperatures in New Haven right now, the ecWino headquarters is losing a fair share of its inventory to corkage.
I've mentioned corkage before, as well as tips on storing wine in a New Haven apartment. The main problem for us is too many bottles, leading to the "overflow" being kept upstairs, out in the open.
To those of you unfamiliar with the term "corkage", I'm basically referring to a bottle that has allowed oxygen to pass through the cork. Hot and Cold temperature fluctuations cause the cork to shrink and expand, slowly allowing oxygen into the bottle. The oxygen, in turn, ruins the wine.
-Some indications your wine has "corked"...
---When you cut away the foil on the top of the bottle, you find mold on the cork.
---As you remove the cork, you see evidence of moisture on more than half of the cork.
---When you remove the cork, the wine smells of dirty laundry or rotten eggs.
Unfortunately, there isn't much that can be done with the wine at this point. Some people will make Calimotxo, which is essentially 1/2 red wine and 1/2 Coca Cola. I wouldn't suggest this, however. My hesitance is not out of purism, Calimotxo should be made with a red table wine (one that is still drinkable), preferrably Grenache. Pretty much the only thing the wine will be good for is staining the deck at this point.
The names of the fallen soldiers...
2005 Steltzner Sauvignon Blanc (my free bottle from a previous bad review)
2002 Louis Bernard Cotes du Luberon (White Rhone)
2005 Domdechant Werner Riesling Spatlese
The Steltzner was an interesting one because it has a twist-off cap, which is supposedly designed to minimize the risk of corkage. The entire cap and sleeve came off, without splitting at the cap...
I've mentioned corkage before, as well as tips on storing wine in a New Haven apartment. The main problem for us is too many bottles, leading to the "overflow" being kept upstairs, out in the open.
To those of you unfamiliar with the term "corkage", I'm basically referring to a bottle that has allowed oxygen to pass through the cork. Hot and Cold temperature fluctuations cause the cork to shrink and expand, slowly allowing oxygen into the bottle. The oxygen, in turn, ruins the wine.
-Some indications your wine has "corked"...
---When you cut away the foil on the top of the bottle, you find mold on the cork.
---As you remove the cork, you see evidence of moisture on more than half of the cork.
---When you remove the cork, the wine smells of dirty laundry or rotten eggs.
Unfortunately, there isn't much that can be done with the wine at this point. Some people will make Calimotxo, which is essentially 1/2 red wine and 1/2 Coca Cola. I wouldn't suggest this, however. My hesitance is not out of purism, Calimotxo should be made with a red table wine (one that is still drinkable), preferrably Grenache. Pretty much the only thing the wine will be good for is staining the deck at this point.
The names of the fallen soldiers...
2005 Steltzner Sauvignon Blanc (my free bottle from a previous bad review)
2002 Louis Bernard Cotes du Luberon (White Rhone)
2005 Domdechant Werner Riesling Spatlese
The Steltzner was an interesting one because it has a twist-off cap, which is supposedly designed to minimize the risk of corkage. The entire cap and sleeve came off, without splitting at the cap...
Thursday, June 14, 2007
DeMartino Carmenere update
The DeMartino Legado Reserva Carmenere 2003 that I mentioned yesterday may or may not be readily available in Connecticut. I can't seem to find it anywhere.
Wine.com is offering it as part of their "Discovery Tour" Wine Club for $20 per month. It turns out this wine should be offered at retail for around $15.
If you can find this wine, it is a MUST BUY.
It's grown organically. 2003 was one of the better Chilean Carmenere vintages in some time. Carmenere is often referred to as the lost grape of Bordeaux. It was originally a blending grape, and considered one of the "six noble grapes" in France. Pests and disease all but wiped out the varietal in France, and today it is rarely found there. In Chile, it has found a new life as an independent varietal, and does really well in the South American climate.
There is a rumor out that an entire container ship of the stuff is headed to the States, so it may become more available soon.
Wine.com is offering it as part of their "Discovery Tour" Wine Club for $20 per month. It turns out this wine should be offered at retail for around $15.
If you can find this wine, it is a MUST BUY.
It's grown organically. 2003 was one of the better Chilean Carmenere vintages in some time. Carmenere is often referred to as the lost grape of Bordeaux. It was originally a blending grape, and considered one of the "six noble grapes" in France. Pests and disease all but wiped out the varietal in France, and today it is rarely found there. In Chile, it has found a new life as an independent varietal, and does really well in the South American climate.
There is a rumor out that an entire container ship of the stuff is headed to the States, so it may become more available soon.
Tuesday, June 12, 2007
Two Whole Weeks
Two whole weeks have passed, and not a single update on Elm City Wino. I'm sorry friends, I just don't drink enough. Hi, my name is Matt. This is my first meeting. I drink everyday so my friends don't have to...
There have been quite a few samplings, actually, but many didn't earn the effort to turn on my computer.
Alas Rioja, my Muga Rioja Reserva 2000 ($-$$) corked, which was a sad, sad event. Another must buy for fans of Rioja, Muga has been described by local legend, Rinsey, as, "peel-your-face-off-good". Robert Parker (The Wine Advocate) suggests the 2001 vintage ($-$$) should be purchased by the case. A distant relative of Pinot Noir, this Tempranillo has elements of black cherries and good ol' earth and is a great stand alone wine.
New Haven area renters who fear the corkage during this heat should check out Storing Wine in a New Haven Apartment. Others should just throw a wine bacchanalia and invite the ECW crew.
Renwood 2002 Zinfandel Jack Rabbit Flat ($$-$$$) was a nice change of pace. The wine was a dark ruby color, with aromas of blackberry, cherry, cocoa, and pepper. The wine itself was a combination of dark fruits (plums, cherries, blackberries) and black pepper, which, surprisingly, works. The finish lingered, but not for too long, and offered up vanilla and oak.
There was a horizontal tasting of two vintages of Twenty Bench Cabernet from the Napa Valley, 2002 and 2003. Current vintages are around $15. The wines vary from vintage to vintage in that they have small amounts of Syrah added. The two vintages sampled didn't show much difference, other than the 2002 being a little less ripe. This is a MUST BUY, as it will probably be the BEST $15 Cabernet you will ever try, and the only $15 Cabernet you will ever consider aging. A little on the drier side, they open up if poured into a decanter or left open for 45 minutes before pouring (the ghetto-decanter technique).
On one of my visits to Chatham Wine & Spirits (the CT arm of Wine.com), they were tasting DeMartino Legado Reserva Carmenere 2003 ($-$$). As I was driving, I didn't try any (see, mom, I am responsible!), but I did shove my oversize schnoz into a glass, and was taken aback. This wine is going to taste just like Cuvelier Los Andes at half the price, I guarantee it. I ran down to the Wine Thief as soon as I got out of work, but they didn't have any yet, so if you find this, call me and tell me where.
There have also been experiments with German Rieslings, which may or may not make it into a future post. The problem I have with the Germans is that they are hard to differentiate, as all the bottles look the same (blond hair, blue eyes). Thanisch ($-$$) has been a good bet so far.
There have been quite a few samplings, actually, but many didn't earn the effort to turn on my computer.
Alas Rioja, my Muga Rioja Reserva 2000 ($-$$) corked, which was a sad, sad event. Another must buy for fans of Rioja, Muga has been described by local legend, Rinsey, as, "peel-your-face-off-good". Robert Parker (The Wine Advocate) suggests the 2001 vintage ($-$$) should be purchased by the case. A distant relative of Pinot Noir, this Tempranillo has elements of black cherries and good ol' earth and is a great stand alone wine.
New Haven area renters who fear the corkage during this heat should check out Storing Wine in a New Haven Apartment. Others should just throw a wine bacchanalia and invite the ECW crew.
Renwood 2002 Zinfandel Jack Rabbit Flat ($$-$$$) was a nice change of pace. The wine was a dark ruby color, with aromas of blackberry, cherry, cocoa, and pepper. The wine itself was a combination of dark fruits (plums, cherries, blackberries) and black pepper, which, surprisingly, works. The finish lingered, but not for too long, and offered up vanilla and oak.
There was a horizontal tasting of two vintages of Twenty Bench Cabernet from the Napa Valley, 2002 and 2003. Current vintages are around $15. The wines vary from vintage to vintage in that they have small amounts of Syrah added. The two vintages sampled didn't show much difference, other than the 2002 being a little less ripe. This is a MUST BUY, as it will probably be the BEST $15 Cabernet you will ever try, and the only $15 Cabernet you will ever consider aging. A little on the drier side, they open up if poured into a decanter or left open for 45 minutes before pouring (the ghetto-decanter technique).
On one of my visits to Chatham Wine & Spirits (the CT arm of Wine.com), they were tasting DeMartino Legado Reserva Carmenere 2003 ($-$$). As I was driving, I didn't try any (see, mom, I am responsible!), but I did shove my oversize schnoz into a glass, and was taken aback. This wine is going to taste just like Cuvelier Los Andes at half the price, I guarantee it. I ran down to the Wine Thief as soon as I got out of work, but they didn't have any yet, so if you find this, call me and tell me where.
There have also been experiments with German Rieslings, which may or may not make it into a future post. The problem I have with the Germans is that they are hard to differentiate, as all the bottles look the same (blond hair, blue eyes). Thanisch ($-$$) has been a good bet so far.
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