cool, appreciate the post

grunching a little here and this may be a little off topic, but do people have experience with umeshu? I had it warm with soda at a japanese restaurant the other day and want to get some from a japanese store in london. Anyone got an specific recommendations? It's a pretty decent sized store

snagged the last bottle of this in the my local store
2011 Belle Glos Pinot Noir Blanc Oeil-de-pedrix



Country: United States
Region: Sonoma
District: Sonoma Coast
Color: Rose
Varietal: Pinot Noir
Vintage: 2011

2011 Belle Glos Pinot Noir Blanc Oeil-de-pedrix Brugioni Vineyard Sonoma Coast 750ML


Winemaker notes: The style of this wine, traditionally known in France as oeil-de-perdrix (eye of the partridge), has been made by my family, using Pinot Noir grapes, for more than 35 years. Making oeil-de-perdrix requires a gentle hand and a readiness to press the juice quickly once it reaches the right level of color. The juice is partially fermented in French oak barrels, which add enough rich texture and light spice to beautifully complement the generous fruit flavors. Vibrant rose-salmon color. Pronounced aromas of ripe strawberry and green apple are supported by an undertone of light oak. The flavors are lively with cranberry and citrus zest notes. The full, lush mouthfeel is balanced by a brisk acidity and mineral elements, leading to a long-lasting finish.

So I've been buying wines recently that probably shouldn't be opened for at least a few more years (e.g., Chateauneuf du Papes, 2001 Riojas, certain Donnhoff Spatleses). I'm at a point now where there are at least 20 bottles that require storage beyond just sideways in a box case in my basement.

I spent some time researching wine storage options, and basically the impression I got from wine boards and shopping sites (lol Amazon ratings) was that Eurocave was the only way to go if you wanted to be serious, and anything short of that was unacceptable due to improper humidity control, too low of a temperature, excessive temperature fluctuations, etc. Is that really true? I'm willing to spend a few hundred dollars if necessary, but it sounds like even that would just get me something that falls way short. $2000 seems like a ton of money to shell out. I don't see myself getting super-serious about wine, but at the same time I want to buy nice bottles and treat them properly so that they age as intended. Isn't there a reasonable middle ground?

I have no problem with the avanti I have. Granted, everything in there is for more immediate consumption (like next 2 years).

Honestly, passive storage really isn't bad at all. I use my mom's basement right now because it's an unfurnished basement, keeps between 54-66 degrees year round with slow increases and the humidity is just fine. The extra benefit is that the bottles aren't that close to me, so I can keep my hands off them.

If you don't have that kind of option, look towards professional storage. You can get a small locker for less than a wine fridge (area dependent of course). What area of the country are you in again SB?

I'm thinking about opening a 2001 Pira Vigna Rionda for new year. How long before our main course should I open it?

Washington DC area. I read that Domaine Wine Storage just opened up a space in the city but they don't post rates online it seems.

My basement is around 62-63 degrees and 40 percent humidity. If you think the wines can age properly in those conditions, I'd be fine with the status quo.

I thought you were in the DC area. Full disclosure, mark lazar signs some of my checks, so I do have a bias for domaine. They are a top notch company and there are a ton of benefits storing with them. You're fine for now, but as your collection increases, definitely look towards them for professional storage

I would love to try the 07 Shafer.

I would love to know if the Turley actually exists. (I think not)

Hello all, apologies for any problems with this post as I am a newbie in this forum, as well as a wine newbie.


I have only been drinking wine for a few years, and tend to stick with what I know and enjoy, so my experiences are limited. However, I am a Malbec fan, as usually they are pretty smooth without a ton of bite.


However, recently I took my girlfriend out to a nice dinner for her birthday (Spiaggia in Chicago) and had a bottle there that I absolutely loved. I haven't been able to find it since, and I was wondering if anyone here knew anything about it, or anything comprable I might be able to more readily find.

It was a La Terrazze Chaos Rosso Conero from Marches, Italy. A montepulciano/syrah blend

I have found precious little information anywhere on the web about it, and I'm wondering why that is.

I believe it was an '07 vintage, but I could of course be wrong. Not a cheap bottle, and not in my normal price range (I believe it was about $150 at the restaurant, I'm assuming its more like a $40 bottle normally), but I would like to start having something a little nicer, and I really enjoyed this one.

Any help would be greatly appreciated.

Wow, you've got good instincts. Wine Searcher knows of 9 retailers that carry the wine, and the 6 listed on my (non-pro version) search cost between $35 and $52: http://www.wine-searcher.com/find/fa...taly/1/usa/-/r

From the La Terrazze website, it looks like your local distributor is Vin Divino (773-334-6700).

Thanks, I'll stay with basement for now and look into locker if my collection grows.

Speaking of which, the annual Terry Theise guide to German wines says that the peak age for Kabinett is 4-6 years, Spatlese is 7-10, and Auslese is 12-15. Do I really need to wait that long?!?

Depends on how you like your Riesling. Personally, on spatlese and auslese I would actually say wait longer than that

+1 assuming they are from a good producer, but cant fault you for drinking them early when they are just so damn delicious! Drank a 1990 JJ Prum Wehlener Klosterberg Kabinett the other night that was drinking beautifully.

Wow...thank you very much!! Great info here.

P.s.....managed to procure a few bottles, however there is an issue. They are 2005 vintage, which is fine with me obviously...however they are MAGNUMS.

Therefore, not quite the type of thing that I can just leisurely drink a glass with the girlfriend and then toss a cork in it

2007 vintage is available too.

KDAWG I'm fascinated by your reviews. Thanks
Obv I could read the whole thread but what do you think of Spanish wines. (Spain)
And may I suggest adding a avg price or price you paid for bottle to your reviews?
Thank you and looking forward for more.
Maybe a nice Spanish wine compilation *hint*

Anyone who can get hold of some 2012 Australian Riesling (Clare or Eden), I recommend getting into it. Great vintage.

Best wines I have had so far:

Dandelion Wonderland of the Eden Valley Riesling
mesh Riesling
Grosset Springvale Riesling (Pricy but good)

Honorable mentions:

Pewsey Vale Riesling
Kilkanoon Mort's Block Riesling
Pike's Traditionale Riesling

The Julius (which KDawg reviewed earlier) I found to be just brutally young and tight. Maybe the Riesling most in need of some time to unwind that I have ever tasted. I think it will be good in time but it's hard work right now.

Well, it depends on the region in Spain. I'm not as well versed on Spanish wine as I probably should be.

As far as avg price, if you click on the cellar tracker links you'll get the community average.

I'm going to link my notes as there are a **** ton of them. But, last wednesday I went to the 2010 Bordeaux UGC event in Chicago. I ended up tasting around 75 wines and didn't get to the haut-medocs sadly.

As far as the wines themselves, well, it was very much a mixed bag. I was expecting the spectacular and got excellent instead. Mostly because this vintage has had a hype train around it that is comparable to the 05 hype. The problem is that 05 fulfilled the hype while 10 didn't.

To get to the real crux of the problem, many of these wines had thinner mid-palates than would be expected. Couple that with some thrashing tannins and there is a real recipe for the wines to be stripped of their fruit by the tannins as they age.

Simply put, this vintage isn't the bill of goods that we've been sold. I won't call it a fools gold vintage, but in the words of public enemy: Don't believe the hype.

Here is a link to my notes on cellartracker:

https://www.cellartracker.com/classi...p?iEvent=20457

Will Picasso allow you to bring own bottle? If so how much would corkage be? Thanks

You can always email or call them

kdawg come visit nyc already.

Does anyone have any actual knowledge (as opposed to rumour and hearsay) about how the quality of wine you cook with affects a meal? We've all head the cliche that you shouldn't cook with wine you don't want to drink, however I suspect my standards for "want to drink" are a bit higher than average

My guess is that as long as the wine isn't faulty, it isn't going to matter much except in dishes like coq au vin where the wine is a major ingredient, and that even then you aren't going to get better results using a Grand Cru Burgundy than using a passable NZ or Oregon pinot. Sound about right?

when people trot out that julia child line, they forget how utterly **** a lot of wine was in the 50s and early 60s. I get this frequently and I want to run my head through a wall when I see people grabbing good wines to use for cooking. The fact is, it doesn't matter if you have petrus or some low level cotes du rhone that is fruity, they will both be the same when heat gets involved