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
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