Scrumptiousst

Member #383,485 signed up 3/5/2015

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Member since March 2015

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  • 2009 Gaja Langhe Nebbiolo Sperss

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    2/4/2023 - Scrumptiousst wrote:

    Beautiful structure, tannins but not too tense. Earth, moss, mushroom, forest floor, cherry, pepper and some violet. Absolutely delicious and still could have aged a lot longer. Perfectly paired with my homemade fresh pasta and rabbit-truffle ragu. Because you know, truffles. Outstanding mouthfeel and balance. Decanted 2.5 hours and drank over another 2. It just kept opening and revealing more nuance.

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  • 2003 Bouchard Père et Fils La Romanée

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    10/28/2017 - Scrumptiousst Likes this wine: 95 Points

    A gorgeous and complex stunner that evolves and expands greatly over a couple hours. Open early before drinking!! Great earthiness and mushroom come through after some time and the black fruit, cherry and tannins recede a bit. Notes of tarragon and fennel are on the nose, shallot skin (yes, weird I know) and just a hint of orange zest and flowers. There is also an umami reminiscent of Worcestershire sauce but in a wholly pleasing and delicious way. Some meatiness but also a bright and vibrant freshness to the wine. Green peppercorn on the front which recedes and only comes back again at the end of the very long finish. It’s beautiful but keep holding to see what it does. I think it will continue to develop and change.

    Served with roasted chicken thighs in herbs, white wine and Dijon jus and sautéed Chanterelle mushrooms.

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  • 2014 A. et P. de Villaine Aligoté Bouzeron

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    5/14/2017 - Scrumptiousst Likes this wine: 89 Points

    Was better not too cold, elegance and depth came out. Citrus and white floral but super structure and acidity. Sea spray salinity and preserved lemon on the finish. Excellent match with Nicoise Salad, which is always tough to pair.

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  • cthoreen says:

    12/5/2022 9:32:00 PM - I would not disregard Pacalet either!

  • Burgundy Al says:

    5/13/2018 12:26:00 PM - Scrumptiousst, "Natural" is a subjective wine term. There are so many great biodynamic Burgundy producers and there are many using very little SO2. But when I think "natural," that implies (to me) a degree of non-intervention I don't love in wine given the potential instability. Two Burg producers I have liked that come closest are Domaines Bizot in Vosne and Prieure-Roch in NSG.

  • Burgundy Al says:

    6/26/2016 11:21:00 PM - Scrumptiousst, Re "blocky" on the Reversées TN. It was an iPad autocorrect from something I can't recall, but was reinforcing calling it "chunky" in that note.

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