Brown beer. Ho hum.
Not True! Find out why this rather uninspired name does not represent the tasty goods that are captured within the bottles. From English classics to American inspiration, to unusual bottles from all over the world, brown beer is a popular and easy drinking beverage that delivers more than mere refreshment. Find out what at....
Joe Dougherty's
4840 Walton Avenue (that's West Philly)
(215) 469-0394
April 6, Friday, 7 PM
Also, for great info, check out the article Quiet Cover for a Vital Brew in the new Articles Link.
Hope to see you there....
Monday, March 19, 2007
Monday, February 19, 2007
March 9, 2007 - Bordeaux
Bordeaux is the holy grail for wine connoisseurs. It's terroir produces very fine red grapes for the popular blends that have intrigued the wine drinking world for hundreds of years. But do not be duped - most of Bordeaux's mystique comes from its place in history, it's wealthy and status hungry patrons, and its ability to command huge profit from those who invest in its futures. Not to say that this isn't a great wine, but the last 50 years of winemaking have produced amazing results from newly planted vines in virgin land that have oft threatened to give Bordeaux a run for its money. With that said, Bordeaux is still a tasty wine, and one that should be drunk for pure pleasure, and no other reason. Keep in mind that most Bordeaux wines should be cellared for at least 10 years, but we don't have the time or money for those. Ok...let's get to the good stuff.
1. Chateaux La Creage (sp?) de Grenet, 2005, Bordeaux. This was the "pre-wine" wine. We all had an unofficial taste of this while getting our snacks and getting cozy at Tom's kitchen bar. Too harsh! Or at least those were my thoughts. Most of the gang seemed to enjoy this one. But the young vintage brought a cherry taste with a too-tannic mouthfeel. It did work well with the little sausages though. $10.99
2. Chateaux Haut Marchand, 2005, Bordeaux. Still young, but a bit more drinkable. Slight pepper and dark fruit on the nose. Although, I had trouble pairing with anything - and there was just about EVERYTHING at this spread! Not bad for $9.00. Nice as a simple sipper.
3. Mouton Cadet, 2003, Bordeaux. Sour cherries on the nose with some acidity, as well as a little sweetness. Also milder tannins. This is a gulpable easy drinking wine. Paired amazingly well with all cheeses. $9.00, nice price.
4. Chateux Cablanc, 2002, Bordeaux. The older vintages start to show their age as the tannins mellow and the flavors mingle. This has a strong berry nose with a slight mentholated or minty quality. Very smooth. Paired well with all. $16.00
5. Chateaux Paillet Quancard, 2002, Bordeaux. The barrel aging comes through here with a strong oak and dare I say buttery nose. Smooth, with very little fruit. Very tasty. $14.00
6. Chateaux Larose-Trintaudon, 2001, Haut-Medoc. This was the only wine from a particular appellation. The nose came through with dark berry and oaky notes. Complex flavors - the most sophisticated of the bunch. Paired great with all meats. $19.00.
1. Chateaux La Creage (sp?) de Grenet, 2005, Bordeaux. This was the "pre-wine" wine. We all had an unofficial taste of this while getting our snacks and getting cozy at Tom's kitchen bar. Too harsh! Or at least those were my thoughts. Most of the gang seemed to enjoy this one. But the young vintage brought a cherry taste with a too-tannic mouthfeel. It did work well with the little sausages though. $10.99
2. Chateaux Haut Marchand, 2005, Bordeaux. Still young, but a bit more drinkable. Slight pepper and dark fruit on the nose. Although, I had trouble pairing with anything - and there was just about EVERYTHING at this spread! Not bad for $9.00. Nice as a simple sipper.
3. Mouton Cadet, 2003, Bordeaux. Sour cherries on the nose with some acidity, as well as a little sweetness. Also milder tannins. This is a gulpable easy drinking wine. Paired amazingly well with all cheeses. $9.00, nice price.
4. Chateux Cablanc, 2002, Bordeaux. The older vintages start to show their age as the tannins mellow and the flavors mingle. This has a strong berry nose with a slight mentholated or minty quality. Very smooth. Paired well with all. $16.00
5. Chateaux Paillet Quancard, 2002, Bordeaux. The barrel aging comes through here with a strong oak and dare I say buttery nose. Smooth, with very little fruit. Very tasty. $14.00
6. Chateaux Larose-Trintaudon, 2001, Haut-Medoc. This was the only wine from a particular appellation. The nose came through with dark berry and oaky notes. Complex flavors - the most sophisticated of the bunch. Paired great with all meats. $19.00.
Wednesday, February 07, 2007
January 12, 2007 - Champagne!
This is the tasting I started the club for in the first place. Beautiful champagne...the bubbles rising to the top of the flute, the fruity and stony aromas, the celebratory feeling. It's all part of the experience. And then, it all takes me back to when I was IN Champagne. Stone homes on the steep vineyard hills, foggy and crisp weather, perfection. The history, the feeling. This is why we drink and taste and gather.
Korbel, California, Brut. There's always someone who brings the wrong bottle, but I kind of like it. It helps with comparisons. This well known SPARKLING WINE from California was quite apply and tart, too fruity, too sweet. Although this lacked balance, it would definitely work if one were serving a large group. Was bought for $16 but I know I've seen this for about $11. That's the most it's worth.
Saint Hilaire, Blanc de Blanc, Extra Brut, 2003. Not Champagne either, but we're getting warmer. Lots to decipher on the label here. The blanc de blanc, or white from white tells us that the juice came exclusively from white grapes. Since this is not a true champagne, we're not sure what the grapes were. Possibly chardonnay, maybe some vouvray or chenin blanc. Don't think I've ever seen Extra Brut - although there is definitely no sweetness here. Now the taste: very steely, minerals, earthy, light. I really like this wine when I'm in the mood for it, but I was one of the few fans of this wine. For $11, to me, it's a steal. Love the pun...
Paul Goerg, Blanc de Blanc, Brut. We've finally made it to Champagne! Unusual aromas of swiss cheese and wood, tastes like a sour fruit, perhaps grapefruit. Tart, lingers nicely on the palate. This was a curious sparkler - although no one was captivated by it, we all thought it could grow on us. I'll have to keep this one in mind when it's time for another tasting. At $23, it's a great price.
Nicholas Feuillette, Brut. I find this house to be either hit or miss, but I always have a reaction. This batch was almost too bubbly - this lead to a harsh drink. But I must say, it paired extremely well with all food. This wine screams for a meal.
Demoiselle, Brut. Catfood. Yes, it's true, this wine smelled and tasted like catfood. Most of us were fairly disgusted. 'Nuff said.
Piper Heidsick. My notes don't say much, but I remember that this was extremely balanced and clean. Without any specific qualities to point out, this is almost what I think of as a very good and basic champagne. Super nice.
Veuve Cliquot. Same as PH but even better. Great balance, just wanted more and more. This is more money than the PH, but there's something special there.
Korbel, California, Brut. There's always someone who brings the wrong bottle, but I kind of like it. It helps with comparisons. This well known SPARKLING WINE from California was quite apply and tart, too fruity, too sweet. Although this lacked balance, it would definitely work if one were serving a large group. Was bought for $16 but I know I've seen this for about $11. That's the most it's worth.
Saint Hilaire, Blanc de Blanc, Extra Brut, 2003. Not Champagne either, but we're getting warmer. Lots to decipher on the label here. The blanc de blanc, or white from white tells us that the juice came exclusively from white grapes. Since this is not a true champagne, we're not sure what the grapes were. Possibly chardonnay, maybe some vouvray or chenin blanc. Don't think I've ever seen Extra Brut - although there is definitely no sweetness here. Now the taste: very steely, minerals, earthy, light. I really like this wine when I'm in the mood for it, but I was one of the few fans of this wine. For $11, to me, it's a steal. Love the pun...
Paul Goerg, Blanc de Blanc, Brut. We've finally made it to Champagne! Unusual aromas of swiss cheese and wood, tastes like a sour fruit, perhaps grapefruit. Tart, lingers nicely on the palate. This was a curious sparkler - although no one was captivated by it, we all thought it could grow on us. I'll have to keep this one in mind when it's time for another tasting. At $23, it's a great price.
Nicholas Feuillette, Brut. I find this house to be either hit or miss, but I always have a reaction. This batch was almost too bubbly - this lead to a harsh drink. But I must say, it paired extremely well with all food. This wine screams for a meal.
Demoiselle, Brut. Catfood. Yes, it's true, this wine smelled and tasted like catfood. Most of us were fairly disgusted. 'Nuff said.
Piper Heidsick. My notes don't say much, but I remember that this was extremely balanced and clean. Without any specific qualities to point out, this is almost what I think of as a very good and basic champagne. Super nice.
Veuve Cliquot. Same as PH but even better. Great balance, just wanted more and more. This is more money than the PH, but there's something special there.
November 10, 2006 - Chianti
Although the wicker basket Chianti is still alive and well at many eateries and liquor stores, the harsh, tannic liquid that lies within is a bare cousin to the lovely wines that are now being produced from the same region. Although Chianti is a place, not a grape, it is made up of the sangiovese grape, often with a little cabernet sauvignon, syrah, or merlot thrown in as law allows. The quality and qualities of Chianti have changed quite dramatically within the past 40 years; in part to create better overall wines, but also to move with the times and compete with the Super Tuscans. Well, whatever or however these wines were improved, it showed in the tasting, as we had a great time.
DaVinci Chianti, 2005. Aromas of dark fruits and a strong waft of alcohol. A bit too tannic in the mouth. Not much to write home about, but still drinkable. Paired nicely with Piave cheese, but there's not much that doesn't. $14
Poggiotondo Chianti Supierore, 2004. Not sure what Superiore means here, except that it's just a qualifier for the house. Too hot, besides that, nothing else standing out on the nose or palate. Didn't even pair well. Skip this one for sure. $12.99
Renzo Masi Rufina Reserva, 2003. Definitely oaky - probably from merlot. Hot and too tannic. No balance here at all. This seems like it was trying to be a Super Tuscan. At $9 this was at least more reasonably priced, but if it's not good, well, it doesn't really matter then.
Pietrafitta, Collinsenesi, Tumta di Nozzole, 2004. Ok, I know I have some spelling errors in the title, place, whatever. Italian labels are not the easiest to read. This wine was lighter in all aspects - color, aroma, acidity and tannins. This seems more like a true Chianti, or what the wine used to be, the good ones- just not quite right. On the plus side, it paired extremely well with all of the food, especially tomatoes. This seems like the right choice for that pizza or plate of spaghetti. $11.99
La Forra, Classico Reserva, 2001. A Chianti that's both from the Classico region and a Reserva is unusual. The Classico wines are what they are, and typically are not qualified, so this was of real interest. The nose was heady with black fruits. The taste was complex with a tinge of oak (there's that merlot again) and well balanced. This was the winner of the pack. Paired well with all. $17.
Ruffino Azano Classico, 2004. Definitely quaffable - a real gulper. Smells like grilled chicken? I can never trust my tasting notes for the later bottles....
The food was fab thanks to yours truly, the wines were at worst fun and at best, delicious. And then the beer came. Playing with itunes, singing, walking to Fergies...oh man....I can feel that hangover even now...
DaVinci Chianti, 2005. Aromas of dark fruits and a strong waft of alcohol. A bit too tannic in the mouth. Not much to write home about, but still drinkable. Paired nicely with Piave cheese, but there's not much that doesn't. $14
Poggiotondo Chianti Supierore, 2004. Not sure what Superiore means here, except that it's just a qualifier for the house. Too hot, besides that, nothing else standing out on the nose or palate. Didn't even pair well. Skip this one for sure. $12.99
Renzo Masi Rufina Reserva, 2003. Definitely oaky - probably from merlot. Hot and too tannic. No balance here at all. This seems like it was trying to be a Super Tuscan. At $9 this was at least more reasonably priced, but if it's not good, well, it doesn't really matter then.
Pietrafitta, Collinsenesi, Tumta di Nozzole, 2004. Ok, I know I have some spelling errors in the title, place, whatever. Italian labels are not the easiest to read. This wine was lighter in all aspects - color, aroma, acidity and tannins. This seems more like a true Chianti, or what the wine used to be, the good ones- just not quite right. On the plus side, it paired extremely well with all of the food, especially tomatoes. This seems like the right choice for that pizza or plate of spaghetti. $11.99
La Forra, Classico Reserva, 2001. A Chianti that's both from the Classico region and a Reserva is unusual. The Classico wines are what they are, and typically are not qualified, so this was of real interest. The nose was heady with black fruits. The taste was complex with a tinge of oak (there's that merlot again) and well balanced. This was the winner of the pack. Paired well with all. $17.
Ruffino Azano Classico, 2004. Definitely quaffable - a real gulper. Smells like grilled chicken? I can never trust my tasting notes for the later bottles....
The food was fab thanks to yours truly, the wines were at worst fun and at best, delicious. And then the beer came. Playing with itunes, singing, walking to Fergies...oh man....I can feel that hangover even now...
Monday, January 15, 2007
October 6, 2006 - Oktoberfest at Ludwig's Garten
Hazaa for our first excursion tasting! To celebrate the German beer festival, Drinker's Heaven met at Ludwig's Garten to sample their many German selections. Joe Dougherty chose the 6 beers that represented the German art of brewing. Potato pancakes and other delectables rounded out the experience. Even better was the clean air within the usually smoky walls of the tavern - thank goodness for the smoking ban!
Hacker-Pschorr, Hefeweizen. This lovely style of brew is always the ticket when searching for a light and food friendly beer. The aroma had a distinct smell of bubblegum, not unlike the saison style found in Belgium. The fruity taste of banana chips may sound unusual, but it's a truly great beer.
Franziskaner, Dunkelweiss. Darker than Hefeweiss and heavier on the palate, this Dunkel was nice, but not great. With almost no aroma and a strong tobacco taste, I missed the typical citrus and spice that a nice Dunkel usually greets me with. Slightly hoppy.
Kostritzer, Schwarzbier. Ooh, this was a pleasant surprise from a beer I had never tried before. The deep espresso and raisin aromas hooked me, then the coffee and chocolate taste reeled me in. The only caveat was a low fizz. Shucks, it was almost perfect.
Warstiner, Oktoberfest. Yes, it's true, there is actually a style of beer called Oktoberfest. Apparently this beer is named such because it is made in the spring, but left to age through the summer, until it is unveiled at Oktoberfest gatherings (which surprisingly occurs in September). This beer smells of caramel and other dessert-like flavors. Quite inviting. A crisp yet full bodied fall beer. Slightly hoppy. Good food beer.
Schneider, Aventinus. This weizenbock smells of candied cherries and plums - lovely. Tastes like a Belgian - fruity and dense. Another great discovery.
Hacker-Pschorr, Hefeweizen. This lovely style of brew is always the ticket when searching for a light and food friendly beer. The aroma had a distinct smell of bubblegum, not unlike the saison style found in Belgium. The fruity taste of banana chips may sound unusual, but it's a truly great beer.
Franziskaner, Dunkelweiss. Darker than Hefeweiss and heavier on the palate, this Dunkel was nice, but not great. With almost no aroma and a strong tobacco taste, I missed the typical citrus and spice that a nice Dunkel usually greets me with. Slightly hoppy.
Kostritzer, Schwarzbier. Ooh, this was a pleasant surprise from a beer I had never tried before. The deep espresso and raisin aromas hooked me, then the coffee and chocolate taste reeled me in. The only caveat was a low fizz. Shucks, it was almost perfect.
Warstiner, Oktoberfest. Yes, it's true, there is actually a style of beer called Oktoberfest. Apparently this beer is named such because it is made in the spring, but left to age through the summer, until it is unveiled at Oktoberfest gatherings (which surprisingly occurs in September). This beer smells of caramel and other dessert-like flavors. Quite inviting. A crisp yet full bodied fall beer. Slightly hoppy. Good food beer.
Schneider, Aventinus. This weizenbock smells of candied cherries and plums - lovely. Tastes like a Belgian - fruity and dense. Another great discovery.
June 21, 2006 - New Zealand Sauvignon Blanc
Some years ago I had a Sauvignon Blanc, probably from somewhere in California, definitely cheap, and most likely at an event of some sort. Needless to say, it did not impress, and from then on I had declared myself a non SB drinker. Then, about 6 months ago, or maybe a year, I read about the wonderful SB coming out of New Zealand, most specifically, Marlborough. They were described as "zippy." I gave the Allan Scott a try, and boy was it tasty. I finally understood the hype. So with a warm summer evening upon us and a right price, June 21st became the wine tasting at my place. And it was sweet.
House of Nobilo, Marlborough, New Zealand, 2005. Citrus! Grassy! Juicy! This super yummy wine was a great way to start this tasting. A tropical burst of fruit on the nose as well as the palate had us pining for more. Pineapple stood out as the major flavor here, but the balance was just right. Went perfectly with the Chevrot goat as well as the gooey Perail sheep cheeses, and, well, pretty much everything else including the avocado and radicchio, and lovely shellfish and mango. A touch of sweetness too. A definite winner at $9.00.
Monkey Bay, Marlborough, New Zealand, 2005. Very little on the nose, especially compared to the Nobilo. Very dry, quite acidic, and very little on the palate as well. Pretty much pointless here. $12.00
Tohu, Marlborough, New Zealand, 2004. Not a lot going on here to stand out, but quite balanced and palatable. Paired well with everything. Not a standout, but fine as a quaffer. $14.00 - a little steep here.
Monkey Bay, Marlborough, New Zealand, 2005 (Chardonnay). Yes, it's true. Sue grabbed the Chardonnay instead of the SB, but since we already had a Monkey Bay, I'm glad she did, or we would have only had 3 different wines to try. Plus, it gave a side by side of a house's different varitals. Lots on the nose, inluding pear and toast. Rich, but not too buttery or oaky- a little hot. Not bad. A nice alternative for a lighter Cali style Chard. $14.00
House of Nobilo, Marlborough, New Zealand, 2005. Citrus! Grassy! Juicy! This super yummy wine was a great way to start this tasting. A tropical burst of fruit on the nose as well as the palate had us pining for more. Pineapple stood out as the major flavor here, but the balance was just right. Went perfectly with the Chevrot goat as well as the gooey Perail sheep cheeses, and, well, pretty much everything else including the avocado and radicchio, and lovely shellfish and mango. A touch of sweetness too. A definite winner at $9.00.
Monkey Bay, Marlborough, New Zealand, 2005. Very little on the nose, especially compared to the Nobilo. Very dry, quite acidic, and very little on the palate as well. Pretty much pointless here. $12.00
Tohu, Marlborough, New Zealand, 2004. Not a lot going on here to stand out, but quite balanced and palatable. Paired well with everything. Not a standout, but fine as a quaffer. $14.00 - a little steep here.
Monkey Bay, Marlborough, New Zealand, 2005 (Chardonnay). Yes, it's true. Sue grabbed the Chardonnay instead of the SB, but since we already had a Monkey Bay, I'm glad she did, or we would have only had 3 different wines to try. Plus, it gave a side by side of a house's different varitals. Lots on the nose, inluding pear and toast. Rich, but not too buttery or oaky- a little hot. Not bad. A nice alternative for a lighter Cali style Chard. $14.00
Tuesday, September 05, 2006
May 19, 2006 - Sparkling Wine (No Champagne)
This tasting was hosted by the fabulous Melody Jones in her lovely courtyard. The spread was devine, the group was jovial, and the wines were super fun, as sparkling wines always are. Note that this tasting did not include champagne. I did this for 2 reasons: 1) champagne is expensive, and by leaving it out completely, no one spent too much for 1 bottle; 2) champagne deserves its own tasting, which I'm working on fitting in one of these days. Below is a wrap up of the various bottles we tried and what we thought of them. Enjoy!
1. Piper Sonoma, Blanc de Noir. Piper and Piper Heidsick are well-known champagne producers who bought some primo real estate in Sonoma County, Ca to make this new brand of sparkling wine. The "Blanc de Noir" or "white from black" literally means that all of the juice was from Pinot Noir grapes. This means that the flavor will have more berry notes than your typical champagne style blend.
I found this wine much too fruity and unbalanced, or lacking a mineral quality that would have made the finish much more crisp. $15: not a bad price for the name, but ultimately I would not recommend this.
2. Mumm Napa, Brut Prestige. Another famous champagne producer (Mumm) who bought US land and now makes a less expensive line of sparkling wines. However, they did it much better than Piper. A strong mineral presence really balances this wine. I don't know if it's the Napa land, but this bottle definitely compared with real champagnes and was the hit of the party. For $17, totally worth the $$, especially if you're planning on subbing for the real thing. Note the "Brut" designation means "bone dry." No sweetness here. It also paired well with everything, from the rich triple cream cheese, to the smoked salmon, to the shrimp curry. Delish!
3. Sofia, Francis Coppola, Blanc de blanc, 2004, California. This is the second selection from the famed filmaker we've tried this year, and I am still waiting to be impressed. This bottling, named after his director daughter, Sofia, is made from the juice of "blanc de blanc" or "white from white." You can then guess that all of the grapes used were white wine grapes, which impart more apple/pear/peach/citrus flavors, depending on which grapes were used. Chardonnay is usually the best bet since they are easy to grow and harvest and make for nice sparklers. The pear and apple flavors were there, but the finish was rather bitter, then just abruptly ends. For $22, forget it. The bottle is pretty tho...
4. Zardetto, Prosecco, Brut. Off to Italy. This popular drink (especially in mixers like the Bellini) did not win any fans here. In fact, the overly herbaceous and highly chlorine-like wine was the dog of the tasting. Yuk...go for a more expensive brand I assume.
5. Henkel, Trocken Sekt. In World War II, the Germain Kaiser named this as superior to French Champagne. However, that didn't stop German soldiers from pillaging and drinking most of what they found in the underground caves in Epernay and Reims, France. A notable citrus quality, kinda sweet, not a super winner. But, not bad for $10. Think of this when having grandma over for brunch. About $10.
1. Piper Sonoma, Blanc de Noir. Piper and Piper Heidsick are well-known champagne producers who bought some primo real estate in Sonoma County, Ca to make this new brand of sparkling wine. The "Blanc de Noir" or "white from black" literally means that all of the juice was from Pinot Noir grapes. This means that the flavor will have more berry notes than your typical champagne style blend.
I found this wine much too fruity and unbalanced, or lacking a mineral quality that would have made the finish much more crisp. $15: not a bad price for the name, but ultimately I would not recommend this.
2. Mumm Napa, Brut Prestige. Another famous champagne producer (Mumm) who bought US land and now makes a less expensive line of sparkling wines. However, they did it much better than Piper. A strong mineral presence really balances this wine. I don't know if it's the Napa land, but this bottle definitely compared with real champagnes and was the hit of the party. For $17, totally worth the $$, especially if you're planning on subbing for the real thing. Note the "Brut" designation means "bone dry." No sweetness here. It also paired well with everything, from the rich triple cream cheese, to the smoked salmon, to the shrimp curry. Delish!
3. Sofia, Francis Coppola, Blanc de blanc, 2004, California. This is the second selection from the famed filmaker we've tried this year, and I am still waiting to be impressed. This bottling, named after his director daughter, Sofia, is made from the juice of "blanc de blanc" or "white from white." You can then guess that all of the grapes used were white wine grapes, which impart more apple/pear/peach/citrus flavors, depending on which grapes were used. Chardonnay is usually the best bet since they are easy to grow and harvest and make for nice sparklers. The pear and apple flavors were there, but the finish was rather bitter, then just abruptly ends. For $22, forget it. The bottle is pretty tho...
4. Zardetto, Prosecco, Brut. Off to Italy. This popular drink (especially in mixers like the Bellini) did not win any fans here. In fact, the overly herbaceous and highly chlorine-like wine was the dog of the tasting. Yuk...go for a more expensive brand I assume.
5. Henkel, Trocken Sekt. In World War II, the Germain Kaiser named this as superior to French Champagne. However, that didn't stop German soldiers from pillaging and drinking most of what they found in the underground caves in Epernay and Reims, France. A notable citrus quality, kinda sweet, not a super winner. But, not bad for $10. Think of this when having grandma over for brunch. About $10.
Thursday, April 13, 2006
April 14, 2006 - Porter and Stout
OK, so it's September and I'm FINALLY updating the blog! A little Washington State Merlot is aiding me in my writings and will hopefully help me through 3 updates.
So apparently I can't find the notes for the Porter and Stout tasting, which means that instead of the usual comprehensive wrap up, I'll just say this: porters and stouts are yummy. Some are hoppy or bitter, some taste like coffee, one I think even tasted like coconut. Some are balanced, some are not, and most of them go well with cheddars. I can say this, they are all dark brown/black in color, great hearty winter beers, and like so many other craft beers in this and other countries, they make me and other imbibers happy.
Hopefully I will have more details to add once I consult with Joe Dougherty, but until then...go out and experiment and buy some yummy porters and stouts.
Peas out.
So apparently I can't find the notes for the Porter and Stout tasting, which means that instead of the usual comprehensive wrap up, I'll just say this: porters and stouts are yummy. Some are hoppy or bitter, some taste like coffee, one I think even tasted like coconut. Some are balanced, some are not, and most of them go well with cheddars. I can say this, they are all dark brown/black in color, great hearty winter beers, and like so many other craft beers in this and other countries, they make me and other imbibers happy.
Hopefully I will have more details to add once I consult with Joe Dougherty, but until then...go out and experiment and buy some yummy porters and stouts.
Peas out.
Sunday, January 29, 2006
March 10, 2006 - Shiraz, Barossa Valley, Australia
The Shiraz tasting was more like a party than a gathering of wine afficionados...oh who am I kidding, they're all like that! Below you can read about the wines tried, the comments that were made, and advise from yours truly about which wines to purchase because I tell you to.
1. Jacob's Creek, Southeastern Australia, 2003. Ok, this wine was a great example of how wineries, especially large corporate ones, try to deceive the wine buying public, and why knowledge is king. On the front of the bottle, under the varietal name 'Shiraz" there was only a date, and not the typical place information that usually appears. Then, at the bottom of the label was a little story about how Pa Jacob (or whatever the wine founder's name was) started the Jacob's Creek wine in the Barossa Valley 50 years ago. Now, this would lead the buyer to think that the wine was actually made in the Barossa Valley, with perhaps the grapes coming from there too. Not true. The story was just a deceptive little way around the system of place-naming. You see, the Barossa Valley is a well-known region for growing and making Shiraz grapes and wine, so of course, Jacob's Creek wants to make the buyer think that the wine came from there, but they can't out and out lie. So, hence the story. It's only when we turn the bottle around and see on the back label that these grapes came from Southeastern Australia, a very average region for Shiraz. Damn marketing.
Now for the tasting: Peppery, dark cherries. Very average, not interesting at all. Pointless. $10. About $9 too much.
2. Lindeman's, Padathaway, 2004. Although this tasting was originally just Barossa Valley, tasters found it hard to purchase a bottle and not have to take out a loan. So the requirements were broadand a little to include most of South Australia (not to be confused with Southeastern Australia).
This inky wine had a pleasant but extremely subtle bouquet and tasted of chocolate, tobacco, and cooked fruit with a stronger peppery aftertaste. I was in the minority, and enjoyed this wine a bit more than the rest of the group who were looking for more of a punch. Definitely worth trying for a more elegant style than the typical big Australian Shiraz. $10, great value.
3. Barossa Valley Estate, Spires, Barossa Valley, 2003. The name "Spires" threw many tasters, but lots of wineries name their wines like this. It's sorta cutesy, but it eliminates the class system of using terms like "reserve" or "vintner's choice."
This wine received the most varied notes, although "musky" was a common descriptive used. From full and smoky, to slightly sweet and acidic, to even woody, this wine had an identity crisis. I found that it craved food, but in the end was unbalanced. $10
4. Peter Lehmann, Barossa, 2003. Ok, I must take the credit for bringing the most popular wine (I just do my research, people!). A surprising creamy mouthfeel with hints of butterscotch (?) and a smooth lingering finish. Very full and truly satisfying. Yum. $15
5. Craneford, Allyson Parsons Shiraz, Barossa Valley, 2003. Very earthy and super bold. Spicy, fruity, and a bit cola-like. Almost sweet, with the usual hints of tobacco and pepper. This was interesting, but not great. Try for a kick. $14.
1. Jacob's Creek, Southeastern Australia, 2003. Ok, this wine was a great example of how wineries, especially large corporate ones, try to deceive the wine buying public, and why knowledge is king. On the front of the bottle, under the varietal name 'Shiraz" there was only a date, and not the typical place information that usually appears. Then, at the bottom of the label was a little story about how Pa Jacob (or whatever the wine founder's name was) started the Jacob's Creek wine in the Barossa Valley 50 years ago. Now, this would lead the buyer to think that the wine was actually made in the Barossa Valley, with perhaps the grapes coming from there too. Not true. The story was just a deceptive little way around the system of place-naming. You see, the Barossa Valley is a well-known region for growing and making Shiraz grapes and wine, so of course, Jacob's Creek wants to make the buyer think that the wine came from there, but they can't out and out lie. So, hence the story. It's only when we turn the bottle around and see on the back label that these grapes came from Southeastern Australia, a very average region for Shiraz. Damn marketing.
Now for the tasting: Peppery, dark cherries. Very average, not interesting at all. Pointless. $10. About $9 too much.
2. Lindeman's, Padathaway, 2004. Although this tasting was originally just Barossa Valley, tasters found it hard to purchase a bottle and not have to take out a loan. So the requirements were broadand a little to include most of South Australia (not to be confused with Southeastern Australia).
This inky wine had a pleasant but extremely subtle bouquet and tasted of chocolate, tobacco, and cooked fruit with a stronger peppery aftertaste. I was in the minority, and enjoyed this wine a bit more than the rest of the group who were looking for more of a punch. Definitely worth trying for a more elegant style than the typical big Australian Shiraz. $10, great value.
3. Barossa Valley Estate, Spires, Barossa Valley, 2003. The name "Spires" threw many tasters, but lots of wineries name their wines like this. It's sorta cutesy, but it eliminates the class system of using terms like "reserve" or "vintner's choice."
This wine received the most varied notes, although "musky" was a common descriptive used. From full and smoky, to slightly sweet and acidic, to even woody, this wine had an identity crisis. I found that it craved food, but in the end was unbalanced. $10
4. Peter Lehmann, Barossa, 2003. Ok, I must take the credit for bringing the most popular wine (I just do my research, people!). A surprising creamy mouthfeel with hints of butterscotch (?) and a smooth lingering finish. Very full and truly satisfying. Yum. $15
5. Craneford, Allyson Parsons Shiraz, Barossa Valley, 2003. Very earthy and super bold. Spicy, fruity, and a bit cola-like. Almost sweet, with the usual hints of tobacco and pepper. This was interesting, but not great. Try for a kick. $14.
Wednesday, January 11, 2006
January 20, 2006 - German Riesling
This tasting, though smallest in number, proved to be the most "fruitful" (luv those puns) tasting yet. This is because: 1) it was more organized than previous tastings; 2) I like to think my "label tutorial" really gave a nice chunk of useful info; 3) to my giddy delight, everyone brought a different QUALITY of Riesling. Let me explain. When making Riesling, the winemaker uses one of many species of Riesling grapes to grow on the vine. Each species has an ideal point of ripeness, and that ripeness is reflected on the bottle with the determinants Kabinett, Spaslese, Auslese and QbA. Each ripeness level determines how sweet and/or full bodied the wine will be. For instance, Kabinett is the least ripe, so it is therefore the crispest and least sweet, or so we can assume from the bottle. In any event, I was ecstatic, and the wines we tasted were simlilar enough to determine a flavor profile, yet different enough to have a favorite.
Now the notes:
We tasted four official wines and one unofficially (more on that later). Starting with the lightest in body and least sweet, we paired them with four cheeses: Le Marechal, a very fruity and full flavored Swiss, Pere Joseph, a creamy young Gouda style, Ricotta, and Cambozola, a creamy mix of gorgonzola-like blue and Camembert with its bloomy rind.
The wines included were:
Carl Reh, Piesporter Goldtropfehen, Kabinett, 2002. Powerful aromas include grapefruit and apple. A very refreshing beverage with obvious sweetness and a good balance of tartness. Fresh pears with ricotta were the winning matches.
Baron Knyphausen, Kiedricher Sandgrub, Spatlese, 2002. An almost undetectable bouquet of citrus was a deceptive beginning to a very flavorful wine. However, the high price of $22 was not representative of this unbalanced wine. It was too acidic, to the point of effervescence. However, it also paired well with the ricotta.
Schlink Haus, Berech Nahetal - Nahe, Auslese, 2003. Golden colored and a light but very pleasant bouquet of citrus as well as golden raisins. On the palate, the citrus came through along with butterscotch. A rich body, quite creamy, but not cloying. The acidity and body were balanced nicely with a heavy does of sweetness. Personally, I loved this with the Cambozola, probably because of the sweetness of the wine and the saltiness of the cheese. This wine was a group favorite overall.
Carl Reh, Rheinhessen, 2004. This wine did not have a qualifier, so the contents inside were a real mystery. A strong bouquet of lime (there's that citrus again!) prologues an acidic, crisp, limestone-heavy wine. This wine seemed to get better as we drank it, and was dubbed "Anthony's Champagne" by the man himself. Probably due to the aforementioned limestone. By this time, the buzz was nice and heavy, and who knows which cheese won out...
We had a fifth wine to try that night. Miss Michelle Marvel happened to have a bottle of Washington state Riesling lying about in the fridge, so we went for it, and compared it to our previous four Germans.
Bonny Doon, Washington, Pacific Rim Dry Riesling, Bonny Donn Vineyard, 2004. Clean aroma, mineral, very light on the fruit. Slightly sweet and acidic. Seemed quite balanced and craving a food pairing. However, as the temperature rose, the flavors went flat, then just kinda, well, yuk. I'm not sure if all Rieslings turn like this one did when it had been out of the fridge for an hour, but the aftertaste was almost bitter, and everything sort of fell apart after that.
Now the notes:
We tasted four official wines and one unofficially (more on that later). Starting with the lightest in body and least sweet, we paired them with four cheeses: Le Marechal, a very fruity and full flavored Swiss, Pere Joseph, a creamy young Gouda style, Ricotta, and Cambozola, a creamy mix of gorgonzola-like blue and Camembert with its bloomy rind.
The wines included were:
Carl Reh, Piesporter Goldtropfehen, Kabinett, 2002. Powerful aromas include grapefruit and apple. A very refreshing beverage with obvious sweetness and a good balance of tartness. Fresh pears with ricotta were the winning matches.
Baron Knyphausen, Kiedricher Sandgrub, Spatlese, 2002. An almost undetectable bouquet of citrus was a deceptive beginning to a very flavorful wine. However, the high price of $22 was not representative of this unbalanced wine. It was too acidic, to the point of effervescence. However, it also paired well with the ricotta.
Schlink Haus, Berech Nahetal - Nahe, Auslese, 2003. Golden colored and a light but very pleasant bouquet of citrus as well as golden raisins. On the palate, the citrus came through along with butterscotch. A rich body, quite creamy, but not cloying. The acidity and body were balanced nicely with a heavy does of sweetness. Personally, I loved this with the Cambozola, probably because of the sweetness of the wine and the saltiness of the cheese. This wine was a group favorite overall.
Carl Reh, Rheinhessen, 2004. This wine did not have a qualifier, so the contents inside were a real mystery. A strong bouquet of lime (there's that citrus again!) prologues an acidic, crisp, limestone-heavy wine. This wine seemed to get better as we drank it, and was dubbed "Anthony's Champagne" by the man himself. Probably due to the aforementioned limestone. By this time, the buzz was nice and heavy, and who knows which cheese won out...
We had a fifth wine to try that night. Miss Michelle Marvel happened to have a bottle of Washington state Riesling lying about in the fridge, so we went for it, and compared it to our previous four Germans.
Bonny Doon, Washington, Pacific Rim Dry Riesling, Bonny Donn Vineyard, 2004. Clean aroma, mineral, very light on the fruit. Slightly sweet and acidic. Seemed quite balanced and craving a food pairing. However, as the temperature rose, the flavors went flat, then just kinda, well, yuk. I'm not sure if all Rieslings turn like this one did when it had been out of the fridge for an hour, but the aftertaste was almost bitter, and everything sort of fell apart after that.
December 13, 2005 - Belgian Beer
The Belgian Beer tasting was a great success. Introduced by the hostess with the mostest, Maria DeSimone, we were guaranteed a good time. Although her spread was always in danger of toppling over, it was fantabulous. And we were lucky enough to be edu-tained by Joe Dougherty, homebrewer, certified beer judge, and all-around know-it-all when it comes to beer. Although I think the beers themselves stole the show.
Beers tasted that night include (in order):
Hoegaarden Original White Ale: Naturally cloudy, wheat beer with scents of lemon, coriander, and banana. Purely gulpable; palate cleansing. A fantastic example of a Belgian witbier.
Lucifer: Golden Strong Ale - young style with strong aromas of bubble gum. A second fermentation in the bottle means that this is made using the Champagne Method. This is an expensive and time consuming process, plus it gets all those cool little bubbles.
La Chouffe: This spiced and fruity beer is extraordinarily good. With wheat and Pilsner malts, the result is very balanced and delicious. Not to mention it's super terrific label.
Corsendonk: One of the 6 trappist ales: Dubbel with sediment floating in it's ruddy liquid. Hoppy with candy and sugar-spiced notes. Those monks are really onto something here...
Fantom: This unusual bottle called to me from the refrigerated case, but the goods inside didn't measure up. Smelly, hoppy, and just plain bad, this very expensive "boutique" bottling is better left to the hipsters in the Foodery.
Boon Oude Geuze: Ok, so it's a funny name. And some imbibers thought it to be funny tasting. But let me tell you my friend, as a wine lover, I couldn't help but enjoy this complicated elixer. Aromas of cheese and "wet horse blanket" as was coined at Maria's, this balanced unusual creation had me asking for more. I can only imagine what it would taste like with a plate of steaming mussels and duck sausage....
Stella Artois: This beer gets the stinker award for most unimaginative beer brought to a tasting. This European version of Budwiser tasted even worse than normal following all of those supurb beverages made with excellence. Yuppies are so annoying...
Beers tasted that night include (in order):
Hoegaarden Original White Ale: Naturally cloudy, wheat beer with scents of lemon, coriander, and banana. Purely gulpable; palate cleansing. A fantastic example of a Belgian witbier.
Lucifer: Golden Strong Ale - young style with strong aromas of bubble gum. A second fermentation in the bottle means that this is made using the Champagne Method. This is an expensive and time consuming process, plus it gets all those cool little bubbles.
La Chouffe: This spiced and fruity beer is extraordinarily good. With wheat and Pilsner malts, the result is very balanced and delicious. Not to mention it's super terrific label.
Corsendonk: One of the 6 trappist ales: Dubbel with sediment floating in it's ruddy liquid. Hoppy with candy and sugar-spiced notes. Those monks are really onto something here...
Fantom: This unusual bottle called to me from the refrigerated case, but the goods inside didn't measure up. Smelly, hoppy, and just plain bad, this very expensive "boutique" bottling is better left to the hipsters in the Foodery.
Boon Oude Geuze: Ok, so it's a funny name. And some imbibers thought it to be funny tasting. But let me tell you my friend, as a wine lover, I couldn't help but enjoy this complicated elixer. Aromas of cheese and "wet horse blanket" as was coined at Maria's, this balanced unusual creation had me asking for more. I can only imagine what it would taste like with a plate of steaming mussels and duck sausage....
Stella Artois: This beer gets the stinker award for most unimaginative beer brought to a tasting. This European version of Budwiser tasted even worse than normal following all of those supurb beverages made with excellence. Yuppies are so annoying...
...so apparently I got a few things wrong according to my fellow "know-it-all" members. I left out a few beers: Delrium Noel: tasty brew that knocks you on your ass; and both Saisons, which were extremely refreshing and my new favorites.
On top of that, Corsendonk is NOT a trappist ale, but an abbaye. I don't feel like explaining the difference...just read the comment board for more info. Hey, I can't be held responsible for the notes I take while I'm drinking.
November 27, 2005 - West Coast Pinot Noir
For the inaugural meeting of Drinker's Heaven, we tried West Coast USA Pinot Noir. Pinot Noir is the varietal name for a finicky, thin-skinned grape that prefers warm days and very cool nights. It is the only grape used in red Burgundy wine, although USA style is generally fruitier and bolder than most elegant and earthy Burgundies. Coincidentally, everyone brought a California bottle, while the highly acclaimed Willamette Valley in Oregon was wholly ignored. And the proof was in the pudding. This lackluster bunch was so uninspirational, that even the most standout bottle was described as "light retarded" from Kim Socha's tasting notes. And it's fair to say that Francis Ford Coppola should stick to filmmaking and pull out the vines. Bottles to ignore include:
Five Rivers 2003 Central Coast Santa Barbara County Pinot Noir
Robert Mondavi 2003 Private Selection Pinot Noir North Coast, California
Francis Coppola 2003 Diamond Pinot Noir Central Coast, California
The rest were just as forgettable. I don't think it helped that we tasted in plastic dixie cups. This difficult grape shows exactly how hard it is to grow and make a decent wine for less than $20.
On the plus side, Anthony Santaniello got drunk and stupid, and Adam Greenberg was smart enough to bring Merlot.
Five Rivers 2003 Central Coast Santa Barbara County Pinot Noir
Robert Mondavi 2003 Private Selection Pinot Noir North Coast, California
Francis Coppola 2003 Diamond Pinot Noir Central Coast, California
The rest were just as forgettable. I don't think it helped that we tasted in plastic dixie cups. This difficult grape shows exactly how hard it is to grow and make a decent wine for less than $20.
On the plus side, Anthony Santaniello got drunk and stupid, and Adam Greenberg was smart enough to bring Merlot.
Subscribe to:
Posts (Atom)