The Wine Thread

[mosesbotbol]

Waiting for Elys to get from work. She said she'll cook tonight. I do virtually most of the cooking. Why not a white wine? I don't drink as much of it as I should.

Here's fun a one; 1988 Ch. Couhins-Lurton - Graves. The nose honeysuckle and chalk, with dry light buttery finish. Liqueur quality to wine and have had the bottle open just 30 minutes. I opened a bottle of this the other week and cork pushed right in. The wine was oxidized and down the drain... This one is showing as expected.

Oh ya... she is making turkey burgers...

[nutcracker]

Dinner at 529 Wellington. The best wine list in Western Canada...






The Barsac was very good, but the Bordeaux was sublime. It is really peaking now, and was a first rate compliment to my tenderloin.....

[mosesbotbol]

Originally Posted by nutcracker

Dinner at 529 Wellington. The best wine list in Western Canada...

The Barsac was very good, but the Bordeaux was sublime. It is really peaking now, and was a first rate compliment to my tenderloin.....

No kidding on the 2000 Paulliac; they are rocking right now for sure. How much were the bottles on their list if you don't mind?

We had a 2012 Dujac Morey St. Denis the other night at David Burke Steakhouse at Foxwoods. The bottle was only $112!!!

[nutcracker]

The Pauilac was the last of an odd bin and I paid $160 - the invoice showing $120 discount.
I don't know the Barsac.

[mosesbotbol]

Originally Posted by nutcracker

The Pauilac was the last of an odd bin and I paid $160 - the invoice showing $120 discount.
I don't know the Barsac.

That's an attractive price for that wine at a nice restaurant; good pick.

If a restaurant has a sommelier you can haggle a wine price down. Takes some chutzpah to do so, but you'd be surprised at the results.

Another good wine list tip is to search for wines that not typical for the kind of restaurant it is. Like ordering American wine at an Italian restaurant or French wine at a steak house.

Also, the cheapest wines on the list are solely there as sommelier pick as being a value. Mid priced or big names have to be on the list, but the bottom end is purely on what they liked at that price point.

[nutcracker]

It helps to know the som. He has helped me a lot over the years, as I pursued sommelier certification as an enthusiast not in the hospitality industry. He gave me lots of tips and blind tastings.

It's often "who you know" in this world....

[mosesbotbol]

Originally Posted by nutcracker

It helps to know the som. He has helped me a lot over the years, as I pursued sommelier certification as an enthusiast not in the hospitality industry. He gave me lots of tips and blind tastings.

It's often "who you know" in this world....

Wow, did you receive any certification? I am just a casual wine drinker with a modest/small cellar. I been to some blind tasting and without no context, is very difficult to guess accurately. The cellaring aspect of wine can change how a wine shows. I don't really have any wine geek friends close by, so those exercises in refining my tasting notes moves at snail's pace.

Sure, my friends like wine, but nothing scholarly about them drinking a wine. No pad of paper for notes.

I sometimes wonder why I bother bringing over 30+ year old clarets when they are all gushing over some 15% alcohol Zin I'd assume pour down the sink.

Last night, we had a 1996 Chateau de Beaucastel CdP. A muscular CdP with plenty of tannin that took a couple of hours to be really smooth and charming. Cork looked great. Had a little browning on the rim edge of glass, but not oxidized at all. I have about 4-5 more of this vintage and look forward to them... Been on a Rhone kick recently.

The other night was 1979 Guigal Cote Rotie Brune et Blonde that was rocking. Guigal was originally imported to the US, down the street from my house, so older vintages are floating around regularly. Cote Rotie is one of my favorite wine regions.

[nutcracker]

I've done quite a few courses in wines and spirits (WSET, CSW, CSS) and certified through US Sommelier Association. They can be hard if one is not in the industry and tasting daily. (Especially WSET)

For folks who are "eager amateurs" of French wine, the best course I have done is through the a french Wine Society. They run weekly lectures and tastings for 13 weeks (quite in depth) with a multiple choice exam at the end (no tasting exam) - they also do immersion courses in France. I'm currently trying for their Bourgogne Master level. It's a lot of fun, and I hope to head to Burgundy next summer just prior to that exam.

Anyone who is a fan of French wines needs to check this out:

https://www.frenchwinesociety.org

HIGHLY RECOMMENDED!

[mc808]

Those French Wine Society immersion trips look great!

I have an Advanced Sommelier certificate from the Court of Master Sommeliers and I have been in the industry for over 25 years but I am still learning something new every day.

[mosesbotbol]

Originally Posted by mc808

I have an Advanced Sommelier certificate from the Court of Master Sommeliers and I have been in the industry for over 25 years but I am still learning something new every day.

What is your capacity in the wine industry?

The only one wine category I feel "confident" on is Port Wine. I have had most of the great 20th century vintages, and about 30-40% of my collection is Port going back to the 19th century.

This knowledge did not come cheap either. If I guessed, it would be over 100K in port personally consumed easily...

I assume you'd have to spend 3-4x to know Bordeaux or Burgundy to similar detail?

[mc808]

Originally Posted by mosesbotbol

What is your capacity in the wine industry?

The only one wine category I feel "confident" on is Port Wine. I have had most of the great 20th century vintages, and about 30-40% of my collection is Port going back to the 19th century.

This knowledge did not come cheap either. If I guessed, it would be over 100K in port personally consumed easily...

I assume you'd have to spend 3-4x to know Bordeaux or Burgundy to similar detail?

I currently am the General Manager for six gourmet food/wine/cigar retail shops in Hawaii. I used to manage wine programs at hotels such as the Ritz Carlton in Kapalua.

Port is one of my weakest categories in terms of knowledge. You obviously have far more experience in Port than I. The oldest Port I've had was an 1890 Dow that was barely clinging to life. My favorite Port experience was staging a 1963 horizontal tasting of over two dozen wines with Michael Broadbent.

Drinking great wine is never cheap. I find it more economical to taste with like-minded individuals and share the expense.

[mosesbotbol]

Originally Posted by mc808

Port is one of my weakest categories in terms of knowledge. You obviously have far more experience in Port than I. The oldest Port I've had was an 1890 Dow that was barely clinging to life. My favorite Port experience was staging a 1963 horizontal tasting of over two dozen wines with Michael Broadbent.

I have had 1890 Dow twice. Once is was a goner and the other time quite nice. 1900 Dow is an exceptional vintage if you can find it. That must've been an awesome horizontal of 1963; one of the greatest post war vintages. Michael Broadbent has a great portfolio of wines including Ferreira, Crasto, Musar, and their own branded Madeira (by Justinho). I have some various '63's, about 3 cases worth.

A couple of '63 Dow tregnum's would be most interesting I have of this vintage.

[mc808]

Wow those big bottles are awesome!

[Gabe215]

Moses, do you buy all your bottled online? Or do you have a phenomenal distributor in Boston?

[mosesbotbol]

Originally Posted by Gabe215

Moses, do you buy all your bottled online? Or do you have a phenomenal distributor in Boston?

Modern bottles are bought locally or online; being shipped to me in the fall or spring. There's some good online vendors for older stuff like HDH, Zachy's, Acker, Rare Wine Company; just to name a few.

I buy a lot of stuff at auction and have been doing so well over a decade. Always big gamble at auction and you should know what you are doing. I'd suggest a narrow focus and research on any Lot you may be interested in. I do both live an online auctions. Live auctions can yield the best results, but take the most amount of time and quick thinking. There could be a wine I wasn't initially interested in, but when it is up and no one bids on it, I will bottom feed and throw a low ball bid.

Some stuff I buy is from a distributor/importer who also buys out estates I am friends with. There's a couple of distributors that let me buy at their wholesale price which helps.

Other bottles are just from people I meet who have cellars they are clearing out.

[Gabe215]

Blandy's 5 year Special Dry Madiera

[mosesbotbol]

Originally Posted by Gabe215

Blandy's 5 year Special Dry Madiera

What did you think of that? That is the minimum age for any Madeira I would drink. Probably wise to go with the drier style of Madeira at age.

Can you get Broadbent Madeira in your region? They make 5 year, but their 10 year is IMO the best Madeira for the money.

[Gabe215]

It was very good Moses this is my first Madiera with age, I've had Broadbent rainwater which I enjoyed a lot, and Sandeman Fine Rich which wasn't to my taste, reminded me of Sherry. So I have only those to compare it to but I really like it it's a nice change of pace to Port which is pretty much all I've been drinking lately. So yes I can get Broadbent but they do not stock 10 year but if they have it chances are they can order it. What kind should I ask for special dry? I'd like to try Bual also?
As always thanks for any and all input wise one!

[mosesbotbol]

Originally Posted by Gabe215

So yes I can get Broadbent but they do not stock 10 year but if they have it chances are they can order it. What kind should I ask for special dry? I'd like to try Bual also?
As always thanks for any and all input wise one!

Broadbent has a few higher Madeira's. The 10 is medium sweet. I don't believe it's a single varietal like Bual. They also make a Colheita for around the same price, but I like the 10 better. I believe they also have a Terrantez that is well priced, and if so is worth all the money and then some. Terrantez may be the best Madeira varietal, but very rare and limited in production.

If you can get a 10 year and if you're feeling sporty the Terrantez, you'll be very satisfied for the purchase. If you can get the 10 for under $40, you are doing well. I like the Broadbent 10 better for the same money as RWC Historic Series Madeiras.

[Gabe215]

Broadbent 10 seems to come in Sercial and Malmsey, I'm assuming your referring to Sercial?