Thought I’d be brave and kick off the weekend thread for the first time so hope I do it right! Tonight me and Mr JayKay are leading a tasting at our wine club for the first time for ages. We are doing a Sangiovese tasting including some non Italians. Here are a few of the Italians we have lined up
On the nose TCP??, cedar, pepper, fruit bomb in the mouth, blackcurrant & blackberry, not over oaked, silky mouthfeel, tannins pretty much non existent, however I can’t make up my mind if the pepper is biting the back of my throat or the alcohol… Maybe someone can offer a comment on this, does alcohol generally mellow with age? Drunk without decanting, It says on the bottle can be drunk for 20 years so plenty time for this, maybe a few more years is what’s needed, but very drinkable now. 8/10.
I saw a review of this Co-Op Marsanne in Decanter a couple months ago, and it piqued my curiousity, as it’s a variety I like very much. And a very nice wine it is, too! Lovely lemon colour, and on the nose, there’s pear, quince, a nice floral note (acacia?) and some peach note. The palate is not very complex, but delivers very fresh notes of peach, ripe pear, and a very subtle vanila note. Good acidity on the finish, leaving a nice tingly note of orange zest. Very pleasant mouthfeel too – quite oily in texture.
This should go nicely with my mild curry.
Last bottle of the Granja Amarela 2013 old-vine (pre-phylloxera, in fact) Moreto from TWS. Great nose, plenty of concentrated old-vine fruit and authentically Alentejano. Maybe missing just a little something on the palate, but then I guess that’s probably why no one makes a varietal Moreto!
Now a “natural” amphora-aged Pallagrello from the textbook volcanic terroir of IGT Roccamonfina, Sphaeranera 2015 from I Cacciagalli. Much better-behaved thatn I expected, this boasts a wave of concentrated smoky volcano fruit, and subtle but very present tannins. Will be interesting to see where this goes tomorrow.
Yep, just as good as I remembered - thanks @jaykay. So many complex tastes of nuts, caramel, spices and good things. I’ve said it before, but sherry has to be the best value for money out there. How can a wine this complex cost just £9.50?
For dinner, we ate some turbot, asparagus and La Ratte potatoes brought back from France, with beurre blanc . One of those meals where you want to do as little as possible to the food, and let the ingredients speak for themselves.
So fragrant - beautiful aromas of blackcurrant leaves and gooseberries - but a great flinty backbone to give structure to the fruit on the palate. All the best bits of New Zealand and Loire sauvignon in one.
I think there at at least four different typefaces on there (including the sides which you can’t see). Just goes to show that you can’t judge a bottle by its label. I might not have bought it, if I saw it in a shop, which would be a pity.
Have just been making salsa which takes a while so I opened this Pessac-léognan. It needed to warm up a little to truly appreciate the flavours. I’m pretty sure i picked it up in a Carre-four hyper market and I paid €11 for it . It’s not the best I’ve had and I prefer a higher %of Semillon in my Bordeaux whites but it has that distinctive SB/Sem flavour. Very high in acidity to the point it’s a bit off balanced but pleasant all the same .
Weinbach wines are outstanding. Visiting there was one of our most memorable tasting experiences. For another truly baroque label with delicious wine, try the whole Léon Beyer Comtes d’Eguisheim range!
I also had my last bottle recently… in hindsight I should have just kept quiet and bought all the stock (of course that would have gone completely against the spirit of this great community) A cracking wine.