EDF Wine thread - Page 6 - EDF Forum

Cancuk · 12-24-2008, 01:17 AM

Quote:

what are people planning on drinking on either christmas eve or christmas? Or if celebrating Hanukkah are you keeping kosher or drinking non-kosher?

I'm probably going to be popping an 05 Louis Jadot Corton-Charlemagne. I'm always a sucker for grand cru white burgs no matter how young or mature they are

I have a couple of bottles of 1988 Philipponnat 'Clos de Goisses' that I plan to open Christmas morning.

Christmas Eve I have a few different 90's Barolo's to open: Clerico, A. Conterno, and I think Ceretto, but not sure.

KDawg · 12-24-2008, 10:15 PM

oh man, if you get the chance, I'd love to see some tasting notes on the barolos and especially the philipponnat

Cancuk · 12-26-2008, 05:27 PM

I thought we were having dinner here for Christmas Eve, but unbeknownst to me, we went to a big family friends dinner. HELLO CHEAP SPANISH!

But, the Phillipponnat 1988, "Clos de Goisses":

First of all, although I love my Champagne, I haven't drank enough back vintage to really 'know' it, like I do some other regions/style. With that said, this is it:

I first popped it with breakfast (eggs, avocado, onion, blue de basques cheese). The nose was beautiful: spicy and sweet at the same time, some light berries, lots of citrus and nutty.

Taste: Very, very tart/overly citrus that was really overpowering everything else. Finish went forever though. Needed a lot of time to open. I told everybody not to touch it for a while.

We slowly drank it over the next 4 - 5 hours, with every glass becoming that much better. The tartness leveled off to reveal a muscular, mineral laden, lemon/honey/nutty infused beautiful Champagne. Powerful. The carbonation was definitely quite slow after all of this time and wasn't that visual. You could still feel it quite strongly on your tongue though.

I have another bottle that I plan to open soon. I'm thinking it would be amazing with some combination of Pork (or not overly gamey, "game")/mushrooms/pinenuts.

Reading on their website, it says that you shouldn't be afraid to decant it, which I will definitely do next time.

timhardawyhatesu · 12-29-2008, 08:07 PM

Im a pretty big wine noob but would like to get into it more. What woudl be a good pairing with seafood like shirmp, fish, oysters? Thanks.

KDawg · 01-01-2009, 01:40 PM

Quote:

Originally Posted by Cancuk

I thought we were having dinner here for Christmas Eve, but unbeknownst to me, we went to a big family friends dinner. HELLO CHEAP SPANISH!

But, the Phillipponnat 1988, "Clos de Goisses":

First of all, although I love my Champagne, I haven't drank enough back vintage to really 'know' it, like I do some other regions/style. With that said, this is it:

I first popped it with breakfast (eggs, avocado, onion, blue de basques cheese). The nose was beautiful: spicy and sweet at the same time, some light berries, lots of citrus and nutty.

Taste: Very, very tart/overly citrus that was really overpowering everything else. Finish went forever though. Needed a lot of time to open. I told everybody not to touch it for a while.

We slowly drank it over the next 4 - 5 hours, with every glass becoming that much better. The tartness leveled off to reveal a muscular, mineral laden, lemon/honey/nutty infused beautiful Champagne. Powerful. The carbonation was definitely quite slow after all of this time and wasn't that visual. You could still feel it quite strongly on your tongue though.

I have another bottle that I plan to open soon. I'm thinking it would be amazing with some combination of Pork (or not overly gamey, "game")/mushrooms/pinenuts.

Reading on their website, it says that you shouldn't be afraid to decant it, which I will definitely do next time.

great notes. I'm glad you spent some quality time with it as people just chug down champagne so fast(I'm fully guilty of this as I love it so much and it generally doesn't last long in my presance)

I also need to drink more mature champagne. I've generally had them young and the oldest one I had was a 90 Henriot Milesmie at a trade tasting, but its so hard to really get much from a situation like that. I'll add that to my wine goals this year

Quote:

Originally Posted by timhardawyhatesu

Im a pretty big wine noob but would like to get into it more. What woudl be a good pairing with seafood like shirmp, fish, oysters? Thanks.

Champagne/sparkling wine is a great pairing. Riesling is also a good pairing with fish and a lot of white burgs are great with fish and oysters. A good amount of california chards will work with lots of fish too. those are the ones I can think of right now, and I'm sure that others will be able to come up with more ideas

Cancuk · 01-02-2009, 07:27 AM

Quote:

Originally Posted by timhardawyhatesu

Im a pretty big wine noob but would like to get into it more. What woudl be a good pairing with seafood like shirmp, fish, oysters? Thanks.

For oysters specifically: Sauvignon Blanc (less oak the better), Riesling, Sparkling, Viognier.

luegofuego · 01-02-2009, 09:36 AM

we had some great desert wine for new years, Banyuls La douceur des terroirs 2004. exactly like you would expect with notes of cherries, figs, chocolate, toasted nuts. i thought it was a lot cleaner taste than lots of the ports ive had in the past so i thought it was amazing.

pscfusion · 01-11-2009, 11:27 PM

I was lucky enough to have a bottle of Opus One(2000) this weekend and it was fantastic. Was pretty perfect as far as I could tell, very nice long length and the perfect texture. One of the most incredible and wide ranging aromas in any wine. Nice sweet balance of tannins, I couldn't find anything wrong with it.

Douro · 01-12-2009, 12:53 AM

Nice thread! Btw, you guys should give a try on the Portuguese reds from the Douro valley...

Cheers

Cancuk · 01-14-2009, 01:49 AM

Pikes 2007 Claire Valley Riesling:

WAY over delivers for price point. Haven't had many Claire Valley Rieslings, but this one kicked serious ass. I think it's a nice blend between Germany (sweet) and Alsace (dry).

Anyway, lots of citrus (grapefruit, lemon, lime), some floral notes. Maybe some pear. Lots of fruit to balance out the acidity. Goes on a long time. Would be amazing in 5-6 years but delicious now. I think i'm going to pick up a case to set down. Delicious.

KDawg · 01-14-2009, 01:11 PM

Quote:

Originally Posted by Douro

Nice thread! Btw, you guys should give a try on the Portuguese reds from the Douro valley...

Cheers

i fully agree, I just need to find more still portugese reds. My store doesn't really carry that many, and there's only so much vintage port that one can drink.hopefully I'll be able to come across some more this year

Quote:

Originally Posted by Cancuk

Pikes 2007 Claire Valley Riesling:

WAY over delivers for price point. Haven't had many Claire Valley Rieslings, but this one kicked serious ass. I think it's a nice blend between Germany (sweet) and Alsace (dry).

Anyway, lots of citrus (grapefruit, lemon, lime), some floral notes. Maybe some pear. Lots of fruit to balance out the acidity. Goes on a long time. Would be amazing in 5-6 years but delicious now. I think i'm going to pick up a case to set down. Delicious.

great stuff. IMO aussie riesling is horribly under rated and I definitely need to get more familiar with a lot of

I need a bit of help on deciding what to drink and eat saturday night. UFC is gonna be on and I generally like to do some sort of food and wine pairing. I'll let people pick what I either eat or drink and will pair off the other. so, if there's a region you want me to play guinea pig on, I'm down with that or if you want to see what something you like to eat would pair well with, I'll gladly work that too. I won't go super high end on either hte food or wine since my normal friends that would join me are gonna be out of town, but I won't bottom feed either. So, what say you EDF?

jsnipes28 · 01-14-2009, 02:46 PM

I know this is the wine thread and all but whiskey really seems a lot more appropriate for something as barbaric as UFC.

Cancuk · 01-14-2009, 05:48 PM

Quote:

Originally Posted by KDawg

I need a bit of help on deciding what to drink and eat saturday night. UFC is gonna be on and I generally like to do some sort of food and wine pairing. I'll let people pick what I either eat or drink and will pair off the other. so, if there's a region you want me to play guinea pig on, I'm down with that or if you want to see what something you like to eat would pair well with, I'll gladly work that too. I won't go super high end on either hte food or wine since my normal friends that would join me are gonna be out of town, but I won't bottom feed either. So, what say you EDF?

Wine: Do off-beat Italy. Salice Salentino, Primitivo di Manduria, Ciro, Sagrantino, Aglianico, Verdicchio, Vermentino, etc.

Really interesting, great value, and some superb offerings.

pscfusion · 01-14-2009, 08:49 PM

Quote:

Originally Posted by jsnipes28

I know this is the wine thread and all but whiskey really seems a lot more appropriate for something as barbaric as UFC.

Agreed, I don't know why you'd go with anything besides some beam for UFC.

Cancuk · 01-14-2009, 10:25 PM

Quote:

Originally Posted by Douro

Nice thread! Btw, you guys should give a try on the Portuguese reds from the Douro valley...

Cheers

Absolutely love Portugese table wines. Probably one of my top regions actually, simply because for under $20 you can drink a kick ass serious wine and for over $40 you can be floored. I also love Vinho Verde's in summer.