SeattleKen

Tasting Notes

• NV Rare Wine Co. (Vinhos Barbeito) Madeira Historic Series New York Malmsey Special Reserve

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  4/26/2024 - SeattleKen wrote:

  Honestly, this is a stupidly good killer value. 25+ years ago, I had the opportunity to buy a pre-phylloxera 1863 Malmsey for about double the price of this bottle (back then, Madeira producers were having trouble and started dumping their old holdings). This was its virtual clone (or maybe its junior brother). This is a wine to pour and keep in a decanter with a lid— and sip an ounce at a time after dinner over the course of a few days, a few weeks, or a month? That said, pointless aging it because it simply won’t change. That said, the cork is pretty short and crappy so if you don’t have humidity where you’re storing it, this wine could fall apart after a month or two. I think it could redefine what’s possible pairing chocolate and wine (short of cognac and champagne). As the night wore on, I thought about this wine more. It reminds me (in color and flavor) of a moscatel sherry but the acidity and burnt, madeirized qualities make malmseys so much more balanced and interesting to my taste than other madeiras.

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• 2020 Dönnhoff Riesling Trocken

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  4/26/2024 - SeattleKen wrote:

  Bright color. Slight effervescence. Clean, bright, straightforward. Nice body. Good minerals— reminded me a bit like quartz? Fantastic dry Riesling and should be stupidly good with age. On the other hand, should be awesome anywhere on the continuum. Today, three years from now, or 10 years from now should be awesome— just different.

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• 2015 Valdespino Manzanilla 'La Especial' Pago de Miraflores

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  4/4/2024 - SeattleKen wrote:

  Agree with all the other reviewers. Body is way more viscous and rich than other manzanillas that I’ve had. Finish goes on forever. Nose is all flor; dried nuts and sea salt. On the palate, add in a touch of acidity to the palate and some roasted nuts to the finish. Those nice qualities also make me wonder what the heck to pair this with. It is definitely a manzanilla worth contemplation (almost an oxymoron). I’m thinking this needs an oily flavorful shellfish dish? Maybe steamed Alaskan crab legs with butter? Or maybe up the seasoning with a bit of slightly acidic (eg vindaloo) qualities? But as I tasted it again, maybe thin slices of jamon Iberico would be perfect? Whatever works for you, please let me know!

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