Fonda Del Sol, NYC
Tasted Wednesday, June 15, 2011 by amgryger with 807 views
Another great offline with the NY/NJ crew at Fonda Del Sol in NYC.
In no particular order.
Served Blind. Dark ruby color in the glass. Rich, ripe nose showing jammy black currant, black cherry and a lot of french oak. Full-bodied with a smooth mouthfeel, medium tannin and acid. My guess: California cabernet.
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I served this one blind. Light to medium ruby color in the glass. Reserved aromas on the nose with shy notes of red fruit, rose petals, forest floor and baking spice. Similar notes on the palate. Medium bodied with high acid and high tea-like tannin. Most guessed that this was a piedmont wine with a general leaning towards a nebbiolo, so it was showing typicity at least, but it wasn't killing me. I revisited it at the end of the night, and it had opened up a lot, but still wasn't totally together.
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Served blind. Aromas of black currant and blue fruit with hints of pyrazine, cream and vanilla, showing moderate oak treatment. Medium intensity fruit. Medium tannin and medium high acid. I geussed 01 tuscan bordeaux blend since I thought the acid seemed a bit high for bordeaux, but I should have given more attention to the lack of savory notes that tuscany usually shows.
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In no particular order.
The oak treatment shows heavily on the nose. Rich, notes of caramel, milk chocolate, and vaguely resembling freshly baked brownies. However, the profile on the palate doesn't quite match the nose. Medium body and a bit short on the finish.
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Interesting mix of aromas on the nose: earthy funk, red fruit, leather and white pepper. Savory on the palate with some additional notes of blueberry. Well integrated structure.
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Dark color in the glass. Very ripe nose (bordering on raisiny) with aromas of black cherry and tons of vanilla. Similar notes on the palate. Full-bodied with a smooth mouthfeel and low to medium tannin and acid. The fruit still manages to show through, but there is a ton of oak in this wine nonetheless.
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Slightly floral nose but primarily notes of dark cherry, blue fruit, vanilla and dark chocolate. Medium heavy oak treatment. Smooth mouthfeel. Medium tannin and acid. Medium long finish.
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Medium intensity ruby color in the glass. Red fruit, vanilla and toasted oak on the nose. Similar notes on the palate. Slightly herbaceous with hints of pyrazine and spice. Medium tannin and acid. Medium finish.
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Dark color in the glass with some fine sediment. Great nose. Aromas of dark blue fruit, dark chocolate and cream. Full-bodied with well integrated high tannin and acid. Something seemed a little different about this Spanish wine. I guessed french oak, which was confirmed by the back label.
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Rich nose. Dark and blue fruit, eucalyptus, mint. Vanilla from the oak. Medium long to long finish. Medium tannin and acid.
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Medium-intensity, earthy nose showing a bit of funk and some forest floor. Largely cabernet and showing black currant, hints of pyrazine and spice on the palate. Medium body with medium high tannin and medium high acidity.
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Notes of spicy oak, blue fruit, coffee and caramel on the nose. Similar notes on the palate. A big wine with medium high acid, high tannins and a medium long to long finish. Give it some time and it begins to open up in the glass. Drinking well right now.
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Sweet brambly fruit and red cherry on the nose. Similar on the palate with a few hints of white pepper and a touch of minerality. Medium tannin and acid. Medium length finish.
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Really pretty nose with aromas of dried cherry, orange peel and tangerine. Notes of strawberry on the palate. Well-balanced with a long finish. Really delicious.
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2010 Do Ferreiro Albariño Rías Baixas
Spain, Galicia, Rías Baixas
Aromas of stone fruit, lemon zest and salt spray on the nose. Similar notes on the palate with an unexpectedly creamy mouthfeel that gives way to minerality, a note of olive brine and high acidity on the finish. Nice stuff. As a point of interest, we thought this wine seemed to be showing a bit of oak treatment. I looked it up later and in fact, it is a stainless steel wine, but it is aged on the lees for 6 months.
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