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Some slightly related from Technorati and Google.
[Wine Rant] eMail me to order!: This wine is a great example of Argentine blends showing a sensational rounded, sweet perfumed nose, with creamy blackcurrant fruit. The palate displays more of this sweet, rounded fruit which hides a smooth tannic core. There's a subtle herby complexity and some minerality is apparent on the finish.
[Wineanorak.com] Jamie's wine blog: Fantastically generous, but it would have been wasted on such an occasion, so he got to take it home with him. I didn't take notes on the wines drunk, but I sampled a beefy if viciously overoaked Concannon Syrah (Central Coast, California), a lovely Tagus Creek Trincadeira/Syrah from Portugal (a real bargain at a fiver from Majestic), a pleasant Cork Grove Castelão Merlot from Casa Cadaval in the Ribatejo (Portugal; both these Portuguese wines coming from Nick Oakley, who organized the game and who, at 47, was still the best of our bowlers by some distance with his brisk medium pace), and a light fresh M&S Macon Villages 2003. Anyway, now I'm really crocked and can hardly walk. All my own fault.
[Wineanorak.com] Jamie's wine blog: Held at the ultramodern Sanderson Hotel on Berner’s Street (aside: one of the most overtly stylish hotels I’ve seen – the lifts alone are unbelievable), it was conducted by famous wine scientist Pascal Chatonnet. Just over a dozen wine trade people and a girl who does recipes for Elle (who must have found this fabulously irrelevant to her magazine…) turned out and were treated to a succession of spiked wines (the same red wine was used throughout). The first three were various levels of TCA (2,4,6-trichloroanisole; 3, 6 and 12 nanograms per litre, all smelt musty). Then we had TBA (tribromoanisole) and TeCA (tetrachloroanisole), other musty taint compounds not found in wine, but which can contaminate wine in the winery environment.
[Wineanorak.com] Jamie's wine blog: I’m not sure this worked too well – too many variables to consider. I was sitting at a table with Serena Sutcliffe, David Peppercorn, a young sommelier from the Square (whose name I forget), Nick Room (Waitrose wine buyer), David Moore (co-owner of the two-starred Pied-à-Terre restaurant, currently closed for nine months by a fire) and Michael Moosbrugger of Schloss Gobelsburg (a charming, thoughtful guy who I’ve now met on a number of occasions. Serena was very forthcoming on a number of topics – I was very interested to hear her views on recorking (she thinks it’s a terrible thing because of the risk of counterfeiting) seeing as I recently did a piece on this for the World of Fine Wine magazine. A very enjoyable evening, but another potentially tricky journey home caused by leaving too late, but I didn’t want to miss the TBA Pinot Noir at the end.
[Purplesunshine.com] PurpleSunshine.com :: blog: The fourth wine, the 2002 (?) Adelsheim Oregon Pinot Noir, $20 or so at Cork & Bottle, Wine Seller and elsewhere, turned out to be one of the favorites of the evening. The last time we tasted them, the complaint about Oregon Pinots was that they felt almost sterile; their formal characteristics -- color, body, fruit intensity, etc. -- were perfectly fine but didn't add up to anything. The Adelsheim had a little more of an edge to it, and the group seemed to appreciate that.
[Cometoboca.com] Weblog ::: Like most of today’s finest winemakers, Lyndsey believes that the achievement of any wine is determined by the quality of the fruit, and that what is finally put in the bottle should reflect the place of the grape. Her winemaking techniques, therefore, are fashioned after those of the traditional Bordeaux school: cold soaking prior to wild yeast fermentation, extremely gentle crushing, extended maceration prior to pressing, barrel to barrel racking, and no fining or filtering. We’re here to tell you that whatever she is doing, it’s working.
Reflected tags on Technorati: Blog, Merlot, Gourmets Of Wine
