The Official Wine Thread

[tdangio]

I saw that rose at the store last week but didn't grab one. Maybe I'll have to drop back to get one.

We're about to head to California for a wedding, and will be visiting Ridge, Sojourn Cellars, Littorai, Copain, MacPhail, Schramsberg, Myriad, Seavey, Hendry, and possibly Alpha Omega. Should be a decent time.

Dinners at Girl and the Fig, Bottega, Ad Hoc, and State Bird. Any suggestions for a dinner in the Carmel (by the sea) area? Or something in SF for a quick lunch or reasonably priced dinner (maybe $75ish/pp)

 

[jcusey]



would really like to try that Zin rose from Sonoma.

I've had it, and it's very good. The thing that amazes me is that it's only 11.5% alcohol. When did they have to pick to make a bone-dry zin that only got to 11.5%?

(The article also mentions Turley white zin, which is also bone-dry and 11.7% alcohol. How's that for going against type?)

 

[gomestar]

i'd be interested in knowing the process of achieving the low alcohol. pick early? press and/or ferment differently? keep a higher but mostly undetectable level of residual sugars? other?

 

[Manton]

In Carmel Village, Aubergine. In the Valley, Marinus (best restaurant in the area by far). 15-20 minutes from Carmel Village.

 

[Piobaire]



i'd be interested in knowing the process of achieving the low alcohol. pick early? press and/or ferment differently? keep a higher but mostly undetectable level of residual sugars? other?

Centrifuge.

 

[jcusey]



Centrifuge.

It would surprise me greatly if Broc used reverse osmosis, spinning cones, or any of the rest of that modern, high-tech stuff; but who knows?

Edit: According to the tech specs for the Broc white zin, the grapes were picked at under 21 Brix, which means that the maximum alcohol of the finished wine was under 11.75%.

 

[jcusey]

This was very tasty. I sure hope that it wasn't grocery store Champagne, though.

 

[rossoz]

Any opinions on the Mira brand wines? It' being served in a few restaurants around here.

Thanks,

 

[b1os]

Another bottle of the Avior Riserva 2009. The room temperature pretty much makes chilling red wine mandatory. Didn't think about it, hence I was a bit disappointed at first. Slightly chilled it's good.

 

[b1os]

 

[patrickBOOTH]

No idea about the Chateau D'Arcins but Parker gave it a 90 in 2012 so it must be good right?

I had a couple of bottle of the 2005 Malmaison a couple of years ago and thought it was fantastic. Place by be just got a new case. I am hoping it is even better now.

Manton, I believe you said you had some Malmaison back when I first posted it, have you had any of the 05's recently?

 

[patrickBOOTH]

The mailmasinhad a short finish bitt blalbeetid, finish was ok dog short Charlie sheen

 

[gomestar]



The mailmasinhad a short finish bitt blalbeetid, finish was ok dog short Charlie sheen

quoting for confidence

 

[Manton]

I still have one bottle of that Malmaison, perhaps two. I thought it was fantastic the last time I had it, but I can't exactly recall when that was.

 

[Eric Michael]

Drinking 2011 McManis Cab Sauv tonight... perhaps a bit too sweet/oaked for my taste, but still complimented a T-bone steak well.

Had a Coonawarra Cab Sauv the other night- really enjoyed the mint/eucalyptus notes. I'll look for more bottles from this region.