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RE: Tasting Notes To Note - 9/4/2008 9:26:08 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		Fingers, please leave one bottle for us to drink together just in case we ever meet!
I love Rkatsiteli from Finger Lakes and I didn't have Georgian one in over 30 years!

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Post #: 181
RE: Tasting Notes To Note - 9/4/2008 9:32:54 AM   
fingers

 

Posts: 682
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline 		To the bottom of the cellar it goes, МОЙ КВАКЕР

(in reply to Serge Birbrair)
Post #: 182
RE: Tasting Notes To Note - 9/4/2008 11:07:44 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		Quaker!?????

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Post #: 183
RE: Tasting Notes To Note - 9/4/2008 12:35:59 PM   
fingers

 

Posts: 682
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline 		You tell me.  I was hoping it meant "my friend", from the rustran online translator.  It might also mean "big rat" but I'd never know!

(in reply to Serge Birbrair)
Post #: 184
RE: Tasting Notes To Note - 9/4/2008 1:25:36 PM   
Maestro

 

Posts: 521
Joined: 10/4/2007
Status: offline 		The Google translator goes for "Мой друг"...

My experience with the Google one is much better...

And if the Google translator is right, then the Russian and the French are visually similar:

Check it out:

Мой друг
Mon ami

Which could indicate that the Russians are just a bunch of French in disguise, and explain Serge's love of Burgundy...

< Message edited by Maestro -- 9/4/2008 1:28:33 PM >

(in reply to fingers)
Post #: 185
RE: Tasting Notes To Note - 9/4/2008 2:30:23 PM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		Fingers, Maestro is correct in his Russian!

Maestro, there are two reasons for Russian - French "closiness"

#1: French Language 'til 1917 was THE language of Russian aristocracy

#2: Russsians marched into Paris on the tail of the Napoleon troops, didn't they!?
;)
Did you know that the word "bistro" is a Russian word!?
When in Paris Rusian cossaks were ordered food with Bystro, bystro!"
(meaning Quickly, quickly!)
which gave the birth to bistro as the "quick food" place.



< Message edited by Serge Birbrair -- 9/4/2008 2:35:00 PM >

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Post #: 186
RE: Tasting Notes To Note - 9/9/2008 12:27:51 AM   
Paul S

 

Posts: 495
Joined: 1/15/2008
From: Singapore
Status: offline 		Another one from one of my favourite posters, this one for the Opus One 2001:

3/4 bottle left from yesterday. I never like young Opus but this 2001 reminds me of a beautiful Latour 1995.

Oh ! what a wonderful Opus one !! Hints a little bit of Mouton with Frebch oak, seductive nose of Cab. followed by a tiny scent of American oak behind. Good deep and clean, layers and dimensions.

Full-bodied and plenty of very round tannin, very good balance, no hard edge and very delicious too. Dark chocolate and wonderful woody finished.

Aftertaste goes deep down slowly and long...very very long finished...maybe longer than Mouton 2003.

Another 2 hours passed by, Wowww....the flowery, the mineral appears nicely, dramatic, like a dream.

Soft and smooth in the mouth, very fine at this moment, feel like drinking Petrus ??

Anyway, this is the best Opus One for me compare with 1980 1981 1982 1983 1992 1993 and 1995. I never think I'll fall in love this wine. One of a promising !!!

Drink 2012- 2035....97++/100.....( maybe higher score in the future ) (22 views)

(in reply to Serge Birbrair)
Post #: 187
RE: Tasting Notes To Note - 9/10/2008 3:14:39 PM   
RoundersRob

 

Posts: 634
Joined: 7/1/2006
From: Santa Cruz, CA
Status: offline 		Apparently everything at this event was excellent.

http://www.cellartracker.com/event.asp?iEvent=5696

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Post #: 188
RE: Tasting Notes To Note - 9/10/2008 3:19:20 PM   
jhannah27

 

Posts: 408
Joined: 6/9/2008
From: Anaheim, CA
Status: offline 		No Rob!  It's Excelente!

There's a difference.



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"Quickly! Bring me a beaker of wine, so that I may wet my mind and say something clever."
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(in reply to RoundersRob)
Post #: 189
RE: Tasting Notes To Note - 9/10/2008 7:39:10 PM   
gbm

 

Posts: 136
Joined: 3/12/2008
From: Connecticut
Status: offline 		I try not to be too judgemental.  Everyone has their own style and mine is clearly not the best, but this one is a professional review...and a doozy.

"COLOR-dark; NOSE-interesting; little charcoal; Sherry flavor; very meaty & gamey (bacon fat & bologna action); little copper component; TASTE-great mouthfeel; Christmas ham w/ cherry sauce on top; meatloaf/bologna/ham; nice cherry sauce components; little acorn action; nice texture; very animal fat; I like this wine; nice back-end tannins"

The person that wrote this review must be a big fan of red meat and animal fat.  He (or she) is also dearly in need of a big, greasy hamburger.  That said, this bottle was left on my porch for four to five hours in 90+ degree heat.  It was very good.  I got none of the meat, but definitely some cherry.  I can't bring myself to comment on whether it tasted of acorn or copper, but all in all it was a very good wine.  Very smooth and a great value at about ~$18.00.  It was my first pinotage, though, so I have no comparisons.

(in reply to jhannah27)
Post #: 190
RE: Tasting Notes To Note - 9/10/2008 9:27:57 PM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		from the overuse of the word "action", I bet you the person also likes to visit porn sites.

"girl to girl action",
"ATM action"
etc,etc,etc

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Post #: 191
RE: Tasting Notes To Note - 9/11/2008 5:33:42 AM   
J2K

 

Posts: 361
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline 		At first I laughed...........then I felt kind of low and dirty that I knew what "ATM action" was...........then I laughed again.

(in reply to Serge Birbrair)
Post #: 192
RE: Tasting Notes To Note - 9/11/2008 5:56:08 AM   
pjaines

 

Posts: 701
Joined: 5/26/2008
From: London
Status: offline 		I had exactly the same reaction - but without feeling dirty.  Just sleazy.

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Post #: 193
RE: Tasting Notes To Note - 9/11/2008 6:00:34 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline
quote:

ORIGINAL: pjaines

I had exactly the same reaction - but without feeling dirty.  Just sleazy.


Oh good, or we'll be in violation of
"keep it clean" request
;)



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Post #: 194
RE: Tasting Notes To Note - 9/11/2008 6:02:15 AM   
pjaines

 

Posts: 701
Joined: 5/26/2008
From: London
Status: offline 		Not entirely possible with ATM, Serge

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(in reply to Serge Birbrair)
Post #: 195
RE: Tasting Notes To Note - 9/11/2008 6:14:42 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline
quote:

ORIGINAL: pjaines

Not entirely possible with ATM, Serge


I had to re-read the rules and they are:
The only rules here are to KEEP IT CIVIL, RESPECTFUL AND POLITE and to STAY OFF OF POLITICS.

Paul,
1) everything is possible
2) I don't see any violations of the rules.
:)

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Post #: 196
RE: Tasting Notes To Note - 9/11/2008 6:14:59 AM   
fingers

 

Posts: 682
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline
quote:

ORIGINAL: gbm

It was my first pinotage, though, so I have no comparisons.


That explains a lot of the "meat" descriptors.  Care to reveal the wine?

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Post #: 197
RE: Tasting Notes To Note - 9/11/2008 6:30:13 AM   
fingers

 

Posts: 682
Joined: 8/26/2006
From: Santa Ana, CA
Status: offline 		I tagged this person as a favorite author and just discovered their blogsite.  Thought it might be of interest to some here:

http://rationaldenial.blogspot.com/2008/06/inaugeral-days-at-rational-denial-lab.html

Good little comparison between vacuum and inert gas savers in there, too.


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Post #: 198
RE: Tasting Notes To Note - 9/11/2008 9:01:35 AM   
jhannah27

 

Posts: 408
Joined: 6/9/2008
From: Anaheim, CA
Status: offline
quote:

ORIGINAL: pjaines

Not entirely possible with ATM, Serge




This forum is going to the toilet...literally.  ATM, the Bristol Scale.  See what happens when you get like minded people together with too much time on their hands? 


_____________________________

"Quickly! Bring me a beaker of wine, so that I may wet my mind and say something clever."
Aristophanes 450 - 385 b.c.

(in reply to pjaines)
Post #: 199
RE: Tasting Notes To Note - 9/13/2008 12:06:58 AM   
NiklasW

 

Posts: 435
Joined: 10/13/2007
From: Finland
Status: offline 		OK OK, I'm gonna take the bait! This one's perfect Serge:

"Tasted by Serge on 12.9.2008: I haven't had this wine in a while and I didn't expect much reading the current TN's and..the wine was much better than I anticipated.

Sea breeze on the finish with light salt, typical Cab palate and sweet and rounded tannins.

I liked this one and will buy it again."

Sea breeze, eh? and a touch of salt! So how would I interpret it (just for fun)? To my mind comes a wine which is not aggressive in any way, a very nice wine, kind of light in body, that makes one feel good, but doesn't leave a lasting impression. An easy nice wine that leaves one happy to have tasted it.

Howzat??

(in reply to jhannah27)
Post #: 200
RE: Tasting Notes To Note - 9/13/2008 1:08:32 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline 		Niklas, I wouldn't say it better myself,
you got it to the last grain of salt!
:)

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Post #: 201
RE: Tasting Notes To Note - 9/13/2008 7:02:35 AM   
NiklasW

 

Posts: 435
Joined: 10/13/2007
From: Finland
Status: offline 		So, "sea breeze" is a perfectly valid descriptor of a wine! You were able to convey your feelings with words that have nothing to do directly with the wine.

(in reply to Serge Birbrair)
Post #: 202
RE: Tasting Notes To Note - 9/13/2008 7:50:44 AM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline
quote:

ORIGINAL: NiklasW

So, "sea breeze" is a perfectly valid descriptor of a wine! You were able to convey your feelings with words that have nothing to do directly with the wine.



Nikals, what makes you think saltiness has nothing to do wiht the wine?
http://www.aromadictionary.com/articles/salt_article.html
some wines DO appear to taste "salty"

"Sea breeze" and "salt" also go hand in hand in American version of English:
http://www.google.com/search?hl=en&rls=SUNA%2CSUNA%3A2007-12%2CSUNA%3Aen&q=sea+breeze+salt

Therefore, there is "Sea breeze" has "more to do" than "not to do" with wine!
;)

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Post #: 203
Wine with big boobs? - 9/17/2008 5:01:02 PM   
Serge Birbrair

 

Posts: 1495
Joined: 4/23/2006
From: Boca Raton, Florida
Status: offline


2005 Château Boyd-Cantenac (France, Bordeaux, Médoc, Margaux)  


Tasted by Keith Levenberg on 9/16/2008 & rated 89 points: I like the texture and pliancy here. This is a supple '05 with a silken lightness that's almost hard to believe given how intensely fruited and deeply colored it is. It FEELS classy. In terms of its actual flavor constituents, though, it's just moreofthesame, the textbook melange of charred cedarwood and concentrated currant jam that's become formulaic for modern Bordeaux. But I do like this better than most of that profile because of its more feminine proportions.

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Post #: 204
RE: Tasting Notes To Note - 9/17/2008 5:41:40 PM   
gbm

 

Posts: 136
Joined: 3/12/2008
From: Connecticut
Status: offline
quote:

ORIGINAL: fingers


That explains a lot of the "meat" descriptors.  Care to reveal the wine?


It was Spice Route Pinotage 2006. 

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Post #: 205
RE: Tasting Notes To Note - 9/18/2008 8:42:03 AM   
jhannah27

 

Posts: 408
Joined: 6/9/2008
From: Anaheim, CA
Status: offline 		I have to say, I felt a little dirty reading the beginning of this one Paul....

Tasted by pjaines on 9/18/2008 & rated 92 points: Oh yes. Oh yes. Oh yes. So this is what Gaja tastes like.

Decanted in a restaurant. Colour - light, clear. Straight out of the bottle the nose and taste were a bit muted. Left for 30-40 minutes in the decanter and the wine really started to open up - nose of truffles, roses, caramel, mushrooms - all mixed in a light, elegant bouqet. Taste - smooth, elegant, restrained yet ooooozing class, tonnes of class. This is serious wine. Good, fine tannins and just enough grip to the wine to make it go perfectly with food (providing the food is not too powerful). I am now officially a convert to Gaja and Barbaresco in general. Excellent.

_____________________________

"Quickly! Bring me a beaker of wine, so that I may wet my mind and say something clever."
Aristophanes 450 - 385 b.c.

(in reply to gbm)
Post #: 206
RE: Tasting Notes To Note - 9/18/2008 9:10:35 AM   
pjaines

 

Posts: 701
Joined: 5/26/2008
From: London
Status: offline 		That is the feeling I tend to evoke in people.

Sleaze is good.

_____________________________

-- Paul

(in reply to jhannah27)
Post #: 207
RE: Tasting Notes To Note - 9/19/2008 8:20:32 AM   
Wrighty

 

Posts: 642
Joined: 10/3/2005
From: Hong Kong
Status: offline 		How did you remember and what did you drink while it sat in the decanter?

(in reply to pjaines)
Post #: 208
RE: Tasting Notes To Note - 9/19/2008 9:11:28 AM   
J2K

 

Posts: 361
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline
quote:

ORIGINAL: jhannah27

I have to say, I felt a little dirty reading the beginning of this one Paul....

Tasted by pjaines on 9/18/2008 & rated 92 points: Oh yes. Oh yes. Oh yes. So this is what Gaja tastes like.

Decanted in a restaurant. Colour - light, clear. Straight out of the bottle the nose and taste were a bit muted. Left for 30-40 minutes in the decanter and the wine really started to open up - nose of truffles, roses, caramel, mushrooms - all mixed in a light, elegant bouqet. Taste - smooth, elegant, restrained yet ooooozing class, tonnes of class. This is serious wine. Good, fine tannins and just enough grip to the wine to make it go perfectly with food (providing the food is not too powerful). I am now officially a convert to Gaja and Barbaresco in general. Excellent.


Did you drink that wine in Soho area??

(in reply to jhannah27)
Post #: 209
RE: Tasting Notes To Note - 9/28/2008 8:04:16 AM   
J2K

 

Posts: 361
Joined: 5/5/2008
From: Pittsburgh, PA- U.S.A.
Status: offline 		What do you think of wine and thought provoking images?? Is this a new trend??






2005 Domaine du Pégaü Châteauneuf-du-Pape Cuvée Réservée


Tasted by__ rated 93 points: There is certainly potential for greatness in this wine, but at this stage it is just too young. It was fairly disappointing upon first taste, so I recorked and came back to it two days later. As I sit here sipping it now, it is clear that the extra two days of oxidation has made a great deal of difference. Strong heat on the nose dissipated after several minutes, revealing dark notes of raspberry, black currant, and roses. A very tannic finish with sharp, but not unpleasant, acidity mid-palate, this is a brooding wine still in its early days. A decade or two in the cellar will do it wonders.

Drinking this wine evokes images of walking along a pebbled beach on a cloudy day. Dark but benign clouds and a sea-breeze.


(in reply to J2K)
Post #: 210
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