audiophilia
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I don't really know much about wine, but I had this bottle and enjoyed it over the weekend.
2003 Silverado Cab
<drool>
Bastard!
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I don't really know much about wine, but I had this bottle and enjoyed it over the weekend.
Well I did a quick google and this is what I came up with, which pretty much sums it really:
I don't like the style of Grange or the other big Penfolds wines, which I think are overpriced and over rated. I certainly would not knowingly drink wine that has tannin (and who knows what other chemicals) added to it. There are much better shiraz and shiraz blends available for a better price.
Man, I love the Rhone wines. The Gigondas was excellent. I love the Perrin Vacquyras. Had a Guigal Cote de Rhone tonite. The guest said not to decant. Hmmm?
I don't like the style of Grange or the other big Penfolds wines, which I think are overpriced and over rated. I certainly would not knowingly drink wine that has tannin (and who knows what other chemicals) added to it. There are much better shiraz and shiraz blends available for a better price.
Overpriced, I agree. Overrated, I disagree. Tannins are an integral part of wine that occur naturally in the skins and stems of the grapes. To my understanding, tannins are not added to red wines, though they can sometimes be added to white wine (or whites can pick it up naturally by oak aging).
I appreciate that tannin is a component of wine but so is sugar (before fermentation) and so is alcohol - and I would not touch a wine that had sugar or alcohol added, either.But in Australia, powdered tannins are added to some of the country's best wines. John Duval, chief winemaker at Penfolds, adds it after fermentation to the legendary Grange Hermitage. "It stabilizes the structure," he explains, noting that tannin additions were a basic tenet of the winemaking philosophy of Max Schubert, first winemaker of the Grange.
I routinely decant inexpensive reds, and a CdR is certainly in that group. .
Have you tried Gemtree Uncut Shiraz (CAD$27.00) or D'Arenberg's The Dead Arm Shiraz (CAD$55.00)? The former excellent, the latter effing brilliant!
I appreciate that tannin is a component of wine but so is sugar (before fermentation) and so is alcohol - and I would not touch a wine that had sugar or alcohol added, either. I'm just not in favour of frankenwines.
fail on their part. While everybody has their own taste, it has been scientifically proven that decanting red wines for a little is beneficial no matter how cheap or how expensive (the 'negative' compounds like sulfates, sulfides, etc. will break down by oxygen before the fruit compounds). I routinely decant inexpensive reds, and a CdR is certainly in that group. There would not be a need to decant for 15-20 hours, but IMO 2-3 hours would be doing it a whole lot of good.
Ahhh! Cheers! I really liked the Clos du Mont-Olivet, Font de Blanche a friend gave me a while back. It was a very warm and well rounded pour!
Looks lovely.