Had this again at he preCDP dinner. Scott McDonald brought it. Same notes and score as before. Obviously drier and crisper this time around without the syrup added. 88 points.
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Alinea Dinner (Chicago, Illinois): This producer makes sparkling wines exclusively in the Burgenland region of Austria. This was served with our first 2 courses at Alinea over the weekend. The 1st course was an amuse bouche of frozen artichoke paste in a parmesan, red pepper and basil cookie (a take off of an ice cream sandwich) and the 2nd course was nasturtium soup with chicken cucumber and shallots. This was a very nice clean crisp sparkler. Straw color. It had a little elderflower syrup added to it by the restaurant which made it slightly sweeter than it normally would be. Medium to full body. A good match with both courses. 88 points.
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7/18/2020 - ToBolt Likes this wine: 89 Points
Frisch und fröhlich mit ein bissl einem Zuckergoscherl.
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8/16/2007 - Vino Me wrote: 88 Points
Had this again at he preCDP dinner. Scott McDonald brought it. Same notes and score as before. Obviously drier and crisper this time around without the syrup added. 88 points.
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8/10/2007 - AllRed wrote: 87 Points
Pale color, with notes of apricot and peach blossoms, with flavors of pear and peaches.
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7/16/2007 - Vino Me wrote: 88 Points
Alinea Dinner (Chicago, Illinois): This producer makes sparkling wines exclusively in the Burgenland region of Austria. This was served with our first 2 courses at Alinea over the weekend. The 1st course was an amuse bouche of frozen artichoke paste in a parmesan, red pepper and basil cookie (a take off of an ice cream sandwich) and the 2nd course was nasturtium soup with chicken cucumber and shallots. This was a very nice clean crisp sparkler. Straw color. It had a little elderflower syrup added to it by the restaurant which made it slightly sweeter than it normally would be. Medium to full body. A good match with both courses. 88 points.
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