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Tasting Notes for SeattleKen

(246 notes on 184 wines)

1 - 50 of 246 Sort order
Red
1/19/2023 - SeattleKen wrote:
Of course, the last bottle in the case is the best. Nice bottle that both seems surprisingly youthful in color and berry scents yet also full of mature notes and (quite frankly) fading a touch. It doesn't have those telltale "old" or "over the hill" flavors but it's clear it isn't hiding a lot to be revealed. Definitely drink up and enjoy.
Rosé
2021 Triennes Rosé Mediterranée Rosé Blend (view label images)
1/19/2023 - SeattleKen wrote:
I usually don't drink rosé in the middle of winter but the case of Triennes was there tempting me. This is my go-to rosé in the summertime. It's strawberries, flowers, and springtime in a bottle but (most importantly) without the bubble gum, fruity tooty flavors so common in southern French rosé (that a friend attributes to global warming and overripe grapes). It's not as profound as Domaines Ott, but it's also not $60 a bottle.
Red
1/14/2023 - SeattleKen wrote:
Still awesome. Lots of spice and cedar in the nose. On the palate, the tannins seem a little more pronounced than before but still a tight ball of extract. While the fruits are a bit subdued, I think it's now in a transition phase. While it's great, it's casting a bunch of tannins. In a year or two, that should resolve and I think it may blossom.
White
1/13/2023 - SeattleKen wrote:
93 points
Such an interesting wine. On opening, there’s nothing but a slight creaminess. Thought it smelled like a Macon, except for a bit of creamy citrus pith from a distance. On the palate, it starts restrained; beautifully smooth with a chalky, citrus finish. On opening, the only reason this doesn’t seem like an unoaked chardonnay is the acid structure is off. Give it a half-hour in the glass and it’s entirely different— now it’s all toasty clove, beeswax, warmed pineapples, flowers, citrus rind, and a bit of thyme. No surprise that it’s 2/3 semillon and 1/3 sauvignon blanc. Fantastic now— I can see it pairing amazingly with a roast chicken with bouquet garni or anything with a cream sauce. REALLY unclear on aging trajectory but something tells me it’s good for six years and may only gain strength— there’s something about the persistence of the nose from a distance and it's slow opening that suggests there’s a lot more hiding under the surface. This is such a fun wine because, every now and then, I catch an unusual scent from a distance— and then realize it’s my glass of wine two feet away; now it’s 90 minutes later, and it’s coconut panna cotta!
Red
1/10/2023 - SeattleKen wrote:
Lighter color than I remember with jammy black fruits on opening. From the glass, it definitely smell like pinot but has hints of the telltale granite taste of gamay on the palate. I really like it at this stage.
Red
2009 Siglo Rioja Gran Reserva Tempranillo Blend, Tempranillo (view label images)
1/4/2023 - SeattleKen wrote:
For me, the nose seem completely subdued on first opening. After a half hour open, it’s cloves and dark fruit—again suggesting fruit cake and Bordeaux. Needs fatty pork to subdue the tannins and bring out the fruit. Quite nice and consistent with prior notes but a bit subdued on the fruit side. Drink up; while this is quite nice and isn't falling apart anytime soon, I also can't see it improving much.
Red
2016 Château Mille-Roses Haut-Médoc Red Bordeaux Blend (view label images)
1/3/2023 - SeattleKen wrote:
Deep color. Really ripe black fruits and dirt on the nose. On the palate, this seems like a Cabernet Sauvignon driven wine. I totally understand the comment about sticky tannins. They are like sand at the beach... it just gets everywhere. Plus, the wine is JUST starting to cast a tiny sediment-- and I think cabs in this state really do leave mouth-coating tannins (try wiping your tongue with a white napkin after a sip and see what you get). Nonetheless, I quite like this wine. It's not complicated and perfect for a cold winter night with some fat. It should improve a bit as the tannins precipitate out more as the fruit and acid will easily sustain it.
Red
1/1/2023 - SeattleKen wrote:
My last bottle in a case. Nose is jammy dark red fruit and dirt. The fruit on the palate is awesome and transparent but the dirt (tannins) dominates.While it is past prime, it's still quite good but needs a fatty chunk of stinky cheese to cut the tannins. Then, you'd never suspect this is an 18 year old village-level wine.
White - Sparkling
12/31/2022 - SeattleKen wrote:
Mature color. Smoke, hazelnuts, chalk, and older Chardonnay flavors balanced with good acidity, especially on the finish. Jammy but subdued white and yellow stone fruit. Overall impression is still a smoky mature champagne. This is really a good example of why you want to carefully age nice vintage blanc de blancs— honestly, a privilege to drink. At peak but likely stable for at least 3-4 years. I absolutely love this but it may not be everyone’s taste in champagne.
Red
12/31/2022 - SeattleKen wrote:
Dark ripe fruits and black pepper. Penetrating bouquet. On the palate, it tastes a bit past prime to my palate. No flaws; it's just that I think it needs a nice chunk of fatty red meat and it would be great. Disclaimer: I don't drink a lot of Syrah and my palate tends towards younger Syrah.
White
Totally different from last tasting, which suggests how rapidly Rully ages. That said, I’m impressed. This may be a bottle on the cusp of completely falling apart, but right now this bottle combines the youthful melon notes with tertiary flavors and maturity. Way more interesting than my last tasting but I wouldn’t give this bottle more than six months. It has the savory qualities of a mature Chardonnay that is wonderful in colder months. While I was expecting flabby cigar box flavors, this instead is bacon fat aromas and flavors. As soon as the weather warms, this will be less attractive— and likely be far less interesting when the weather cools again. In short, drink now while it’s interesting and tasty. If you have a bottle and have a blind tasting between now and spring 2023, throw this in as a ringer and it wouldn't be hard to imagine tasters saying it's a 1er cru Chassagne-Montrachet (at least between now and April 2023).
Red
Good concentration in the nose that screams, “Burgundy!!” On the palate, there are wild strawberries, iron, tannins, and (oddly enough) pears (which also appears on the palate on the second sip). A hint of "caramel" (but way more complex than that) that evolves in secondary nuances, including a bit of wonderful mushroom and earthy Burgundy "stink." Good finish that echoes those secondary flavors but not long for a 1er cru at nine years. Very nice and pretty much at peak and I can’t see this improving further, especially given the vintage. I'd say finish up in the next year or two. That said, this would be a gastronome’s perfect Thanksgiving wine this year.
White
Same as last tasting and served at just the right temperature (around 60?). Quite nice and perfect for a Sunday afternoon. I’m glad this is my last bottle as it’s clearly at a nice peak.
Red
Way more Burgundy since last tasting— or maybe it’s the sudden cold snap and my changing taste buds. This tastes like a warm weather Cote de Beaune (which this is) or an Oregon Pinot from some place with a fair amount of limestone. Definitely improved.
White - Sparkling
More apples and less nutmeg since last tasting. I’m also getting a bit of reductive sulfur notes that blow off quickly. Despite that, I really like this more now than the last tasting. As it breathes, more limestone a touch of toast comes out.
White - Sparkling
11/6/2022 - SeattleKen wrote:
Consistent with tasting from a year ago. Apples, pears, and pie spice. Palate echoes the same flavors. Chalk comes through with some breathing. Interesting for champagne in the level of spice that comes through on the palate. Good but I'm probably wanted something a little more austere today.
1 person found this helpful Comment
Red
A generous gift from my friend Mary. Juicy and good warm weather fruit. Lots of sticky sediment stuck to bottle after only a few years. Unabashedly Washington State Syrah in flavor profile. My diet doesn’t usually pair well with Syrah so I don’t get to drink it often; this was a nice change of pace. While I never tasted this on release, I suspect it’s at peak now.
Red
Picked up at the local grocer for $27. Deep color. On decanting, there is a noticeable sweet almond perfume. Closer to the rim, it's plums, red fruit, and stems. On the palate. this doesn't taste at all Burgundy and could easily be a very good California pinot. While it loses its sense of place, it's also more approachable than a young burgundy.
Red
Deep color, more Syrah than Pinot Noir. Already casting a sediment. Nose takes some time to open up— then it becomes cherries, nutmeg, and a bit of acetic acid. From a distance, smells like cherry Lifesavers. There is some up-front astringency and the flavors echo exactly what is on the nose. Nice finish. There is a nice transparency that I sometimes get with warm vintage Oregon Pinot, when the tannin drops but the fruit remains and the palate feels like velvet. To my palate, that rare point seems like the closest that Oregon Pinot can get to a nice Chambolle-Musigny. This wine hints of that, but it will take about 12-18 months to get there. Nice wine— a lot more elegant that my last tasting, which I recall had a fair amount of stems. UPDATE: quick note after finishing bottle under Coravin. While the texture hints at Chambolle, this is unmistakably warm weather New World Pinot Noir. In fact, it’s ripe enough and extracted enough to make me think warmer than Oregon— and certainly warmer than Cote de Nuits.
Red
10/18/2022 - SeattleKen wrote:
Cherries and nutmeg on the nose. On the palate, it’s a straightforward bottle of six year old Willamette pinot noir from a really good warm year. The warm weather ripeness is obvious and I’m glad for the oaky spiciness to balance it out. This is the kind of wine that shouldn’t offend everyone in the snooty Burgundy crowd but will also be acceptable with a hot dog and mustard at a warm afternoon barbecue— not exactly an easy feat. I wouldn’t sit on this wine but I also wouldn’t scoff at it; it’s respectable and holds its own for a warm weather New World pinot.
1 person found this helpful Comment
Red
Last bottle and it’s just as well. This is a nice wine with a gorgeous nose. Certainly better than my last tasting in 2020. My only issue with it is the lack of extract or concentration.
White
After Jon Rimmerman’s insistent praise over this wine, I had to pick up a case. Will this really make me believe that 2021 is the vintage of the century for Austrian Riesling? Light color. Nose is perfumy with hints of tangerine from a distance. Up close, it opens with a grassy, stony, lemon and lemon rind quality. So far so good. On the palate, there is a tangy, mouth-puckering acidity, lots of extract and minerals, and a long finish. It’s bone dry but has a ton of extract to balance its fearsome acidity (which is high enough to rake the enamel off your teeth). Should last quite a very long time. I don’t know if it’s the vintage of the century, but I’m now a believer in 2021 Austrian Riesling just like I’m a fan of 2019 chablis.
2 people found this helpful Comment
White - Sparkling
Light color. Briskly effervescent. Nose is definitely cava to me and had notes of apples, pears, and touch of pie crust. On the palate, however, it was a different animal and hints of Champagne with a touch of toast on the finish. I prefer this far more than the 2019 Rimarts Cava Brut Nature Reserva 18. While I wouldn't go as far as Jon Rimmerman and say that this drinks like a southern Avize champagne, it is like a cava and a Veuve-Clicquot had a love child. I'd say it's good for seafood, sushi, or anything smoked. A touch thinner and with more golden apple hints than champagne and more toast in the finish than most cava. Tame at 11.5% so have a second bottle ready. 😉
Red
I like this wine. When I decanted it, I had an “uh oh” feeling— smelled almost too fruity and sweet. In the glass (Zalto Burgundy) it is much better— less fruity and with an almost Morgon-like or Moulin-a-Vent like stoniness. Les Gollards is a village-level vineyard that sits with a few others in a little island on the west portion of Savigny-Les-Beaune— quite removed from the rest of SLB (to its credit, Clive Coates does note that the little island of Les Gollards and Les Vermots produces the best village level SLB). But it’s also on the Pernand side of the stream that bisects SLB and sits on the same side as Aux Serpentieres and Les Lavieres— two vineyards I love. While I’ve not had those two vineyards in their youth, Matt Kramer says that they combine minerality with a strawberry-scented fruitiness in youth— which this wine obviously demonstrated. It would be interesting to test the residual sugar on this wine as I’m not sure if it really is “sweet” or just “fruity”. Regardless, 2019 is ridiculously young for any red Burgundy and Kramer also says that they have surprising aging ability. The wine has a good weight to the palate. I’d say serve this with a more flavorful seafood dish (plank roasted Alaskan salmon?) in its youth, save a few bottles, and see where it goes— although my wife loves it now so I’m going to have to fight to hold a few bottles back. Went amaze-balls with roasted Columbia River salmon.
2 people found this helpful Comments (1)
White - Sweet/Dessert
2017 Château Rieussec Sauternes Sémillon-Sauvignon Blanc Blend (view label images)
Beautifully elegant, especially after awhile in the glass. I’ve got to say, however, that my palate prefers the 2018 today— even though I think the 2017 has more longevity. I love the present creaminess of the 2018 but the 2017 has more acidity and tropical fruit goodness. Will be interesting to watch them age side-by-side.
1 person found this helpful Comment
White - Sparkling
8/17/2022 - SeattleKen wrote:
Bright yellow color. Nose is lemony and highly acidic. Thankfully, the palate is less acidic. Hard to pin down flavors but I'd say lemons, tart grapefruit, and maybe a touch of quince. A bit of chalky minerals that comes through on breathing. Definitely needs food (e.g. cheese and light tapas) and a hot summer day.
White
Bright yellow color. Nose is classic chablis— lemon rind and minerals. Nice body and just enough richness. Fairly long finish for a young village level chablis. This is classic village level chablis for me. I love this stuff in warmer months.
White
8/13/2022 - SeattleKen wrote:
This is my first Chitry. A little darker in color than I expected. Nose is ripe apples, honeysuckle, and lemon rinds— almost like Macon. On the palate, it tastes like a village-level Chablis with good acidity and a dollop of minerals. It is a touch thin in the body, however. Slight vegetal smell that dissipates with breathing, but it depends on the glass (vegetal from Conterno Sensory glasses while fine out of Zalto Universal). This would be fine choice for a hot summer day clam bake. I’d say just make sure not to serve it in too wide a glass. Otherwise, I like but don’t love this wine. Tasted again a week later (different bottle) and improved without vegetal edge. Might be easier to appreciate Chitry if I don’t keep comparing it to Chablis— the style is similar but different. More lemony. Less minerals.
White - Sparkling
N.V. L'Arche Perlée Brut Blanc de Blancs Crémant de Bordeaux Sémillon-Sauvignon Blanc Blend (view label images)
A really interesting wine. Nose is dry and minerally but also has fresh peaches and dried apricots, hinting at Sauternes. Light, crisp palate with minerals on the finish. Seems like a good wine for a blistering hot day when anything heavy, rich, or complex would feel overbearing. I was shocked, however, how well this wine paired with mildly spicy asian food— like sushi with wasabi or spicy Hawaiian poke. I dare say that it pairs better than any Sekt or Champagne I’ve had recently because it stays a perfect partner and complements while not competing.
White
Tastes even better than October, but that’s mostly because I think Chablis is the perfect summer wine. This time, a bit more of the sharp acidity comes through, which is fine given the hot weather. Love this stuff — and the price! This could probably last 2-3 years but why?
Red
Alcohol, cherry cough drops, cinnamon and touch of acetic acid. Quite nice on the palate. A great mid-level Oregon Pinot. This wine is perfect for the sunny, cool summer evenings up here in the PacNW. Pretty close to peak but I think it’s apogee is still a year or two away.
White
7/17/2022 - SeattleKen wrote:
Lemon rind and briny seaweed— particularly out of Zalto Burgundy balloons. On the palate, there’s a good richness and nice body. Long finish echoes lemon rind, brine, and chalky minerals. A fantastic bottle of Chablis. I love the distinct saline funkiness that only seems to be possible with Chardonnay from premier cru (or better) Chablis. By strange fortune, I happen to have a lot more right bank Chablis (notably, Fourchaume) in the cellar right now so this is a nice exception. Totally dig the minerality of this wine. Drinking fabulously now. Should be good for a year or two. Beyond that, I’m more cautious because it doesn’t air super-well (still holds its own just loses its mineral distinctiveness) and it is left bank.
White - Sparkling
I probably shouldn’t let my snootier wine buddies know that I have a real soft spot for Sekt— especially a $13 bottle! Very pale color and fine bead. Nose is slate, petrol, apricots, and a pear/apple white fruit. These are all echoed on the palate. I love this wine. To my palate, this is summer in a bottle and it arrived just in time! Oysters or Asian food are the obvious pairings but I could also see this with grilled seafood, Spanish tapas, or just about anything else that screams “summer!!” Just keep refreshing the glass because, once flat, it keeps the minerals and fruit but also becomes quite thin.
Red
Earth, cherries, and red fruit. On the nose and the palate, the fruit is integrated with the earth and isn’t obvious. It’s a substantial wine— probably better with a pork shoulder and root vegetables than a Pacific salmon. Fantastic but I should save my next bottle for a colder day.
Red
Consistent with last tasting. Pomegranate (including pithy parts), black pepper. Its more elegant now but also not as mouthfilling. Still fantastic but not sure which version I prefer (I suppose this version). Killer for the price and should be great with PacNW salmon while I save my Cote du Nuits for Copper River salmon.
Red
Light color. On opening, nose is light cherry and a bit of spice. On the palate, there’s something slightly rich and spicy in the palate that says California. Definitely doesn’t scream “I’m a Volnay!” THEN, after two plus hours in the decanter, the wine reverses. Fruits retreat. Wine thins. A lot of stinky Burgundian earth come forward. Now if you handed me this glass blind, I’d probably tell you it’s an immature village level Gevrey or NSG (it’s way too thin now in body to be more than village level). In short, this wine is a confusing mystery and a chameleon. Would be a blast to toss in as a ringer in a Pinot Noir tasting. No matter what, I’ll bet you that there is no way anyone would guess this is a basic village level young Volnay. The earthiness says the fruit is closer to Pommard. For the non wine geek crowd, this wine is fine now; either way (just opened or decanted, New World or Old World), it went great with roasted king salmon, which along with the abundance of great Pinot Noir is a superb justification for living in the PacNW (weather notwithstanding).😉
Red
Violets, pomegranate rinds, and dirt. Astringent with minerals (a hint of what I imagine ground granite in water to taste like). There’s a mouth coating quality in the middle that lasts into the finish, suggesting old vine. Not as extracted, however, as the 2020 Piron Grand Cras tasted earlier but still quite good. Awesome with fresh Copper River King Salmon.
White
Yikes I love 2019 Chablis! I’m cellaring all of my other Premier Cru but saw this one at the grocer at a reasonable price and pulled the trigger. Lemon rind and chalk wafts from the glass. Nice rich lemon and bitter mineral notes. Obviously could use 3 years to open up but pretty damn tasty now. I think that’s my conclusion about 2019 Chablis— good for moderate to longer aging but also damn tasty now. If you do open now, just don’t serve any colder than cellar temperature (and definitely not at refrigerator temperature) and let it breathe awhile.
White - Sparkling
2018 Pere Mata Cava Cupada #24 Macabeo-Xarello-Parellada Blend (view label images)
6/4/2022 - SeattleKen wrote:
Had a bunch of spicy tuna poke and thought, “what would go with this?” Pere Mata was the bomb with it.
Sake
5/25/2022 - SeattleKen wrote:
Nose is melons, chalky lemon rinds, and quince. The dominant note is definitely chalk and citrus-melon— really amazing for sake. This would be amazing in a blind tasting as I could see people saying it’s an old and gracefully matured Condrieu. The palate gives it away as a sake, however. Quite rich and amazing. Drank with Copper River Salmon— just don’t make the rookie mistake to serve it with rice as an accompaniment (or at least warn your guests).
1 person found this helpful Comment
Red
2017 Château La Croix Saint Christophe St. Émilion Grand Cru Red Bordeaux Blend (view label images)
Sniffed right after an overripe Pomerol, this smelled like a cross between an Argentinian Malbec and a Loire Cabernet Franc. I totally get the metallic note that RBHAN12 pointed out. To me, that’s a vegetal quality I get in a lot of Cab Franc. A good wine for the price point but not one to relish alone— instead, something about the wine says “I need braised pork shoulder or savory roasted root vegetables in olive oil before I’ll talk to you.” UPDATE: Tasted the next day and it tasted brilliant— a really nice St. Emilion that I will love this summer. Even though the wine was unchanged (under Coravin), the big difference is the weather; today is warm and sunny and yesterday was cold and cloudy. Yesterday, this was not a wine to drink alone while today it is.
2 people found this helpful Comment
Red
2014 Château Rouget Pomerol Red Bordeaux Blend (view label images)
Dark ruby color with few blue-purplish hues of merlot. Nose is fleshy, almost California. I get a lot of sweet dark fruits and white pepper. Really nice palate. Rich body offset the fine-grained tannins suggesting merlot. Finish is warm red fruit. A lovely wine that’s perfect now and for the next few years— but it seems a little more New World than Pomerol. As I poured the last glass, I noticed a touch of sediment and a stain on the side of the bottle— I think I will wait two years for this wine to cast its initial sediment before my next bottle.
White - Sparkling
This looks, smells, and tastes like typical middle of the road champagne. Given the price point, that's a fantastic compliment because it beats them by at least 30% at the cash register. It's heavy on the pinot side (so it's not quite as light on its feet) but, after breathing, you can also see a lot of that chalky, near-Chablis minerals coming through. I'd love to see a Cote de Bars chardonnay-driven champagne. If I were to compare it to another NV chardonnay, I'd say maybe Moet white star or NV Taittingers?I'm drawn to the latter in comparison because of the body. But given that both of those champagnes retail for 2x as much, this is a steal. That said, I haven't drunk a lot of white star since college and I was never a huge Taittinger's fan. Artisan Wines describes this as a Baby-Bollinger, which it clearly is not. This is more of a fruit-driven champagne and lacks the toastiness of Bolly.
2 people found this helpful Comment
White - Sparkling
2018 Pere Mata Cava Cupada #24 Macabeo-Xarello-Parellada Blend (view label images)
Bright yellow color. Nice mouse on pouring. Nose is intriguing— apples, lemon rind, fresh baked bread, and nutmeg. And, wow, the palate reflects the same flavors. It’s natural to compare it to champagne as a benchmark so here goes. Compared to something like yellow label VC, it has a rounder, richer, heavier mouthfeel. That nutmeg and apple taste is something I’ve not experienced before. Ends in a dry, spicy finish. Not as elegant but has more oomph. Something tells me that, served ice cold, this would be a bomb with summer Spanish or Latin American seafood dishes. If Freixenet is your definition of cava, this will change that.
2 people found this helpful Comment
Sake
Notes from my buddies Jeff and Travis of Phenol55 fame. First Jeff… “White fruit blossom, honeydew melon, and a bit of alcohol sharpness on the nose, but not unpleasant. Beautiful luster in the glass. Very slightly effervescent, and light bodied on the tongue. Opens with ripe honeydew, then a bright acid of yuzu and ends on a long finish that's kind of sharp green herbs (more cilantro, less basil) my gut said shiso. It paired very nicely with dinner: Teriyaki salmon, miso broccolini, and togarashi fries.” And now Travis… “Honeydew, aloe, white flower blossom. Honeydew really comes forward, and as it warmed up, the effervescence became known. Long finish, but wasn't syrupy. Also some pear notes in there.”
2 people found this helpful Comment
Red
5/13/2022 - SeattleKen wrote:
Transparent with ever so slight browning. Tasted simultaneous from Josephine No. 3 and Conterno Sensory glasses. The former is more open, revealing more dark cherries and a bit of smoke and vanilla while the latter is tighter. On the palate, the Conterno wins as the flavors are richer and more intense. Super-acidic and tightly-wound compared to the more fleshy Rioja Gran Reservas I’ve had recently. Bacon, bitter cherries, and a bit of smoke on a decent finish. Currently, this wine either demands food (jamon and hard cheese) or time (I’d personally give it three years before tasting again). If I tasted this blind, I might have thought someone slipped me a young brunello with a drop of liquid smoke.
1 person found this helpful Comment
Red
Wow, there’s something about Oregon Pinot that’s really unique— they combine a lot of terroir, perfectly ripe fruit (but not overly ripe and warm like California Pinot) and spice. Dried cherries and Asian 5-spice. Rich, spicy and long— almost too much so for a Pinot— and a long finish. I’d never give up the complexity, earthiness, and elegance of Burgundy but there is something hedonistic about a good Oregon Pinot at peak. Tasted alongside a Boillot Moulin a Vent from the same vintage and the contrast couldn’t have been greater. Alone the Pinot embarrassed the beaujolais but with baked Columbia River King Salmon the beaujolais shined while the Pinot looked like an obtrusive show boater— how weird is that?
Red
When I first opened this bottle, I thought it was corked because there wasn’t any real fruit on the nose and there was a lot of sulphur reduction. It took a couple of minutes of breathing and swirling before things came around. Elegant with tight plums. Tastes a lot more like Pinot Noir now than the last tasting. If I tasted this blind, I’d say it was either a Fixin or a Marsannay— not straightforward like a Cote de Beaune but also not layered and complex like, for example, a Gevrey. In terms of where it is on the trajectory, I’d say it could likely last a 8-10 years but also not likely to improve. It’s best now and for the next 2 years. My gut says serve this with hard cheese or lighter red meat. Tasted alongside a rich Oregon Pinot Noir at peak and the contrast couldn’t have been greater. Alone the Pinot embarrassed the beaujolais but with baked Columbia River King Salmon the beaujolais shined while the Pinot looked like an obtrusive show boater— how weird is that?
2 people found this helpful Comment
White - Sparkling
5/5/2022 - SeattleKen wrote:
Wow, as the weather warms up, I’m liking this more and more. Stupidly underpriced. I just wish I had two cases instead of two bottles left for the rest of summer.
White
A pretty perfect everyday wine with seafood. Had ice cold with fish tacos for Cinco de Mayo and it went as well with the fish as a lime margarita. I’m sad I have only one bottle left and summer hasn’t even arrived up here in Seattle. Looks like I’ll just have to drink champagne…
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