deacdiggler
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Any $30 brunello is good. I agree it’s probably not amazing but still
yeah. we got one of the 2015 Renieris, but otherwise the first 3 went to my sister at their request. the ones below were ones we had on the tasting. the Canapaccia he said was the last ever vintage from that winery as they were bought by a much bigger winery so he speculated that one would become a big cult wine.il poggione is wonderful. What a haul!
drank so much Lambrusco in Parma and Modena.If anybody is in Boston we're also having a free tasting all day lol. It's just me pouring a bunch of Lambrusco and a Beaujolais that I love #numberstalkingwine
I know this is an old post but just got back from there. Honestly the best thing about Mendoza is the price of everything. Argentina's economy, to put it lightly, is in the shitter and the dollar goes extremely far there. Like a steak dinner for two at a nice parilla with appetizers plus a bottle of a nice Malbec would cost around $80 USD.From a tourist stand point how does Mendoza and Argentina wine country in general stack up vs Napa/Sonoma, Wash/Oregon or Italy?
Actually went to that winery. Good stuff!Brought this back from Mendoza in 2020 and opened it up tonight!
Fuck off. I only do all inclusive...lists... ishThe (Unofficial) Thanksgiving Wine Post. More to come
If you're going to do a turkey when your in-laws are over and you're looking to pair something reasonably well with your feast you've got a handful of "classic" pairings. Your beaujolais, your pinot noirs, your GSM blends, your champagnes, your sauvignon blancs. I am a firm believer that since you're going to stuff your fat fuckin piggy faces with food that you're erring on the side of lighter wines. That said, anything that has a little earthiness/spice is gonna be pretty slutty with fall flavors that traditionally accompany the turkey.
Random producers/regions to look for that are going to satisfy this requirement (this is not an all inclusive list):
Yann Bertrand (Fleurie or Saint Amour) $30-$50 range. His Fleurie is one of the best gamays I've had period. AF Gros Moulin-a-Vent, Lapierre Morgon, Foillard Cote du Py (Morgon)...you can stick with the traditional stuff here and go Cru Beaujolais and stay well under $100. Bargain. Banger. Bring to your table.
Any Willamette Valley/Sonoma Coast Pinot (not you entry level La Crema, do better wine drinkers - go Decoy if you're in this price point): Ken Wright (more normal), Lemelson, Citation, Soter, Williams Selyem, Gary Farrell, etc. - not Sonoma Coast but Au Bon Climat doesn't miss. These prices are all over the map but plenty sub-$100.
Alain Voge (entry level multi-vineyard Syrah, high end is Cornas) - this can be $25 up to like $200 depending on vintage.
Champagne: I mean just skip the Veuve and find either better wide production stuff or go with grower: Billecart-Salmon, Lahertes Frere, hell Dom/Krug/whatever (don't mix it with orange juice you heathens). This is gonna be $50+ for the most part - champagne prices go up.
OR be trendy and hip and cool and go with Franciacorta - Champagne method from Lombardy. There's the entry level which can be delicious in its own right and then there's a higher DOCG classification for Saten - must be estate grown, must be 50% Chardonnay, 24 months in the cellar before release (regular requirements are 18). If you tossed some of the $50-75 Saten Franciacorta in as a ringer in a Champagne tasting you're not going to find the Franciacorta. Best I've had this year is from 1701 (producer, not the year..come on now) 100% Chardonnay, this is sourdough, this is brioche, this is fresh fruit, this is probably going to be what I'm drinking while I watch Santa ho ho hoing his way down 5th Avenue.
Loire Valley Sauvignon Blanc...doesn't have to be Sancerre...central Loire produces plenty of solid stuff that doens't have the Sancerre surcharge. Menetou-Salon and Quincy for appelations are going to give you the same thing at a lower price.
We will be back sometime with more out-of-the-box pairings. But these are the wines you're going to want to stick to if you have folks over who want you to play the hits. If you have to because you have a dad/uncle/brother/father figure in your life who demands Napa Cab...I guess find one and fire that shit into the sun too.
Thanks for coming to my Ted talk. Gobble gobble motherfuckers
Pshaaah rookieAging wine on the lees (dead yeast) and stirring it as it sits in barrels (batonnage) gives wine autolytic characteristics (sourdough, brioche, creamy notes). Some champagne, Chardonnay, etc on the nose smells like you just walked into a French bakery. It produces some of my favorite styles of wine
I don't even know what this means.Pshaaah rookie