Very inexpensive pinot noir, from the Carneros region in Napa. Soft body, typical pinot cherry nose and flavor. A bit subdued, perhaps. Certainly more subdued - or subtle, if you prefer - than the NZ pinot I had a couple of days ago. Simple structure with little noticeable tannins. It'd be fine to drink by itself or with light pasta or chicken dishes. Probably would have expected to pay $12 or $15 for this; apparently, it's being pushed to retailers with good deals.
$7.99, Raleigh, Carolina Wine Company.
Thursday, August 28, 2003
Wednesday, August 27, 2003
Obsession. 2002 Ironstone California Symphony.
The symphony grape is a cross between muscat of Alexandria and grenache gris. Don't think I'd seen this one before.
Floral, spicy aroma in this white wine. Some sweetness (I don't know - maybe 1 or 1.5% residual sugar) makes it easy to drink on a summer afternoon on the deck. No oak. Be good with spicy (Thai, Indian, cajun) foods. Pretty decent. Oh, only $7? In that case, pretty good.
$6.99, Richmond, World Market.
Floral, spicy aroma in this white wine. Some sweetness (I don't know - maybe 1 or 1.5% residual sugar) makes it easy to drink on a summer afternoon on the deck. No oak. Be good with spicy (Thai, Indian, cajun) foods. Pretty decent. Oh, only $7? In that case, pretty good.
$6.99, Richmond, World Market.
Monday, August 25, 2003
2001 Twin Islands Pinot Noir.
From the Marlborough region, New Zealand.
Ripe, red fruit. Cherry in the aroma. Tang of acidity, so there's a reasonably sharp finish. Assertive, bright flavor. Medium body, medium-rosy color. Very drinkable now. In fact, so drinkable that it's now gone, at least from my cellar. Doesn't have the mushroomy earthiness that an Oregon or French pinot noir costing three times as much would have, but a lot better than a lot of $20 pinots I've tried. A really good "beginner's" pinot noir: not complex, and easy to enjoy and appreciate.
Their wine site suggests chicken and pasta as food matches. It's certainly a light red, so those probably work. I'd drink it as an aperitif, but maybe that's me.
$15.99. Richmond, Private Stock.
Ripe, red fruit. Cherry in the aroma. Tang of acidity, so there's a reasonably sharp finish. Assertive, bright flavor. Medium body, medium-rosy color. Very drinkable now. In fact, so drinkable that it's now gone, at least from my cellar. Doesn't have the mushroomy earthiness that an Oregon or French pinot noir costing three times as much would have, but a lot better than a lot of $20 pinots I've tried. A really good "beginner's" pinot noir: not complex, and easy to enjoy and appreciate.
Their wine site suggests chicken and pasta as food matches. It's certainly a light red, so those probably work. I'd drink it as an aperitif, but maybe that's me.
$15.99. Richmond, Private Stock.
2001 Kim Crawford Unoaked Chardonnay.
I had the 2001 Kim Crawford Unoaked Chardonnay last night.
OMG, as the young folks say.
I was expecting something like the Madeleine from Breaux, I suppose, clean, crisp and some fruit, nothing overwhelming. Well, I was wrong.
Lots of acidity, and sharply crisp, like a NZ sauvignon blanc. Loads of citrus fruit, lemon predominating. Very much a lemon-acid feeling, not green apple. No hint of malolactic butteryness, although the label says that it's had some ML. Certainly not "butterscotch" as the label claims. No oak; well, no surprise there.
Michael Franz had suggested this as a substitute for French chablis back in May, when idiots were boycotting French products. Can't say I really agree with him, as this is up-front with its lemon and acidity, and not merely crisp. Certainly not subtle and layered, as I recall real chablis being.
Not entirely sure what foods it would be good with. I suppose shellfish, in the same way that sauvignon blanc is good. But I think I'd like sauvignon blanc better for shrimp and oysters. This might be better with lobster. But not with roast chicken or things with cream sauces, perhaps not so surprisingly. Lemon chicken? Well, maybe. Their website suggests white meats and seafood, and "fusion" Pacific rim foods.
$19.99, Richmond. Private Stock.
OMG, as the young folks say.
I was expecting something like the Madeleine from Breaux, I suppose, clean, crisp and some fruit, nothing overwhelming. Well, I was wrong.
Lots of acidity, and sharply crisp, like a NZ sauvignon blanc. Loads of citrus fruit, lemon predominating. Very much a lemon-acid feeling, not green apple. No hint of malolactic butteryness, although the label says that it's had some ML. Certainly not "butterscotch" as the label claims. No oak; well, no surprise there.
Michael Franz had suggested this as a substitute for French chablis back in May, when idiots were boycotting French products. Can't say I really agree with him, as this is up-front with its lemon and acidity, and not merely crisp. Certainly not subtle and layered, as I recall real chablis being.
Not entirely sure what foods it would be good with. I suppose shellfish, in the same way that sauvignon blanc is good. But I think I'd like sauvignon blanc better for shrimp and oysters. This might be better with lobster. But not with roast chicken or things with cream sauces, perhaps not so surprisingly. Lemon chicken? Well, maybe. Their website suggests white meats and seafood, and "fusion" Pacific rim foods.
$19.99, Richmond. Private Stock.
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