tag:blogger.com,1999:blog-3799854524070158890.post7591761894027936949..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Thoughts on a Northern Rhône TastingBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3799854524070158890.post-6281533413346729832009-06-02T09:04:18.491-04:002009-06-02T09:04:18.491-04:00I can't help but notice that the bottle age seemed...I can't help but notice that the bottle age seemed to help the wines discussed. Hermitage and Cote-Rotie are for the long-term, while Crozes-Herm, and St. Joseph tend to be softer more accessible wines. It sounds like New World Flavors are creeping into the Rhone valley, hmmm. So it goes.mecduvinnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-36730097488780957682008-11-24T21:50:00.000-05:002008-11-24T21:50:00.000-05:00I echo Clarke on '91 Gentaz. Lucky to have it twi...I echo Clarke on '91 Gentaz. Lucky to have it twice and it is haunting and just the best Cote-Rotie I have ever had. Not many bottles of the '91 left in the world.Lyle Fasshttps://www.blogger.com/profile/10691042953720294290noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-89373241817379791692008-11-23T21:07:00.000-05:002008-11-23T21:07:00.000-05:00Hey Neil,I'm a huge Graillot fan (I suppose I shou...Hey Neil,<BR/><BR/>I'm a huge Graillot fan (I suppose I should mention that I do work for his NY distributor). I recently had a regular 1990 Crozes-Hermitage of his that was sublime, amazingly pure, and very much alive--unreal stuff. It was at the same tasting (blind) as a 1996 Chapoutier Crozes, that was hyper-extracted and barely recognizable as Syrah... <BR/><BR/>I'm a Dard and Ribo fan for sure, though I've experienced bottle variation--but the fruit on those tends to be really focused and pure, very vivid. I love that about them.<BR/><BR/>The "Le Greal" Hermitage from Sorrel can be mind-bending. I love Thierry Allemand. And if you ever get your hands on a bottle of Gentaz-Dervieux (the domaine is no longer in existence), oh man... The 1991 is maybe the most haunting Northern Rhone wine I've ever had.Clarke B.https://www.blogger.com/profile/04994102044847917379noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-6372101925937936602008-11-20T17:37:00.000-05:002008-11-20T17:37:00.000-05:00thanks Lars.Hey Clarke - glad you're into it. So w...thanks Lars.<BR/><BR/>Hey Clarke - glad you're into it. So who are the producers that you recommend?Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-18167336269546250982008-11-20T13:23:00.000-05:002008-11-20T13:23:00.000-05:00Hey Neil,I've recently discovered your blog, and I...Hey Neil,<BR/><BR/>I've recently discovered your blog, and I'm really enjoying it...<BR/><BR/>I wanted to echo what Steve said above. I can totally understand those wines striking you as "unnatural"... I think Syrah from the Northern Rhone marries very awkwardly with new oak, and tastes unpleasant when too heartily extracted. The best Northern Rhones, to me, provide the elegance and aromatic intrigue of good red Burgundy, and are similarly marred by the obvious flavors and influence of toasty oak. That's not to say they can't be extremely rich and hearty, but they shouldn't taste clunky and awkward. And I think wines from some of the producers you cite have a tendency to taste that way.<BR/><BR/>On the other hand, I do think they need quite a bit of age, regardless of my opinion on their oak treatment, etc. (But I do tend to agree with a line I've heard before, to the effect that an overoaked wine can't undo its overoakiness over time, it can only become less obviously oaky.)Clarke B.https://www.blogger.com/profile/04994102044847917379noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-50088702311651952282008-11-19T13:51:00.000-05:002008-11-19T13:51:00.000-05:00Hi Neil,In Livingstone-Learmonth's "Wines of the N...Hi Neil,<BR/><BR/>In Livingstone-Learmonth's "Wines of the Northern Rhône," the Gonon whites is considered long-lived, hence definitely a food wine versus an aperitif. He recommends white meats, sweetbreads with mushroom and a cream sauce, and spiced dishes.<BR/><BR/>Best, LarsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11316617273997942752008-11-19T13:01:00.000-05:002008-11-19T13:01:00.000-05:00hey Lars - I have a bottle of les oloviers blanc f...hey Lars - I have a bottle of les oloviers blanc from gonon, a 2007. excited to drink it. hard to figure out the right food pairing though. any suggestions?<BR/><BR/>hi jeremy - it was more a case of my wheedling them into letting me participate, but i appreciate your faith in me. my notes on the sizeranne say "super intense, almost artificial fruit, unbalanced, hard to determine any secondary flavors." does not bode well. maybe 10 years from now? <BR/><BR/>hi steve - that's an awesome verification word. i don't think that the producers you;re talking about send samples to W&S, but I can't be sure. <BR/><BR/>hi joe- good question on the pairing. i hear that fois gras is good, although i don't eat that in restaurants, never mind at home. i'm stumped. let's ask around...Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-50884072735315868652008-11-19T01:09:00.000-05:002008-11-19T01:09:00.000-05:00Hey Neil. Very cool that you liked the Condrieu - ...Hey Neil. Very cool that you liked the Condrieu - I loved a different vintage of that, but i don't love it enough at that price point. I have had the generic Guigal CDR white, I have not tried that St-Joseph yet - will do - what do you suggest as a pairing? As for not wanting to drink those reds with a meal, don't you think that the meal itself could possibly drive that choice? Cheers!Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-60142109179587139862008-11-18T10:38:00.000-05:002008-11-18T10:38:00.000-05:00That must have been the "modern-style Northern Rho...That must have been the "modern-style Northern Rhone" tasting. See if you can wrangle an invite to the "traditional-style Northern Rhone tasting."<BR/><BR/>My verification words is "licks." Freeze those Chapoutiers and you'd have popsicles that you could lick--probably more appealing than drinking them.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-34799696773979723782008-11-17T12:07:00.000-05:002008-11-17T12:07:00.000-05:00Brooklynguy, kudos on being asked to be part of a ...Brooklynguy, kudos on being asked to be part of a W&S tasting panel... That's awesome... I recently tasted the Sizeranne (and have a bottle that was given to me): it was so tight, undrinkable really... did you take any notes on it?Do Bianchihttps://www.blogger.com/profile/12744434741371288465noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-13403790620726002572008-11-17T10:30:00.000-05:002008-11-17T10:30:00.000-05:00In regard to Gonon, it's one of my favorite domain...In regard to Gonon, it's one of my favorite domaines. Over the last few years I've been buying and drinking their reds from vintages 2000-06, including a couple Les Oliviers blanc in the mix. In Paris back in Sept. '07, some of my Mosel growers and I splurged on a magnum of Gonon. Though pricier, I do like Allemand and Clape as well. Also, a friend for my birthday last year gave me a delicious bottle of '04 Clusel-Roch that had only 12% alcohol. As with you, I felt the Graillot at Prune tasted very good. The problem with wines being too big and intense is a concern even in northern climes due to factors such as climate change, harvest times, and wine-making.Anonymousnoreply@blogger.com