Un des plus grands blanc de Bourgogne et de France, le Montrachet. Malheureusement, en tant qu'étudiant, il m'est impossible de payer le prix exhorbitant associé aux Grands Crus et Premiers Crus de Chassage et Puligny-Montrachet, dont je me suis rabattu sur un vin AOC Puligny-Montrachet. La profondeur et la complexité du vin sont certainement moindres, mais ce fut un vin a base de chardonnay comme l'on ne retrouve pas partout. Qui n'aime pas le chardonnay n'a jamais bu un grand chardonnay de Bourgogne. C'est très loin du jus de citron alcoolisé comme l'on boit trop souvent.
Côté visuel, rien ne le distingue d'une autre chardonnay, sauf un jaune un peu plus profond et une viscosité moyenne.
Au nez, quel charme: pomme jaune, coing, miel, amandes, citron et minéralité. En bouche, il est sec avec une sensation d'acidité fraîche et d'alcool faible et un sensation de beurre. Le vin couvre toutes les paroies de la bouche pour se terminer sur une longue finale.
Avec un risotto aux poivrons jaunes et saucisse, merveilleux.
Sunday, October 25, 2009
Barkan Reserve 14 Barrel Aged Merlot 2005
This is a first experience with wines from Israel, apart the overly sweet red wine that come in a square bottle. I feel privileged to have tasted sucha wine, as it is not available in Ontario or Quebec. It was bought in Israel and given to me as a gift and gifts always taste good.
This Merlot is far from the italian merlot i had the previous week. Those who say merlot is feminine would be proved wrong with this wine (and I'll come back to Merlot when I write a review of the 2006 Bordeaux Primeurs tasting).
The wine is of ruby colour with medium legs and a pleasant and aromatic nose. Hint of strawberries, tar and smoke come out at first, then comes the licorice, black olives and cedar wood. We could say there is a predominance of «black» in this wine as apart from the cedar, every scent comes from something black or dark. In the mouth, tannins and alcohol dominate the acid, but acidity is still there. The cedar will be more obvious in retronasal olfaction.
Final word, very good wine, but the casks could have been burnt a little less. I like the smell of heated wood, but it might not please everyone. It is not the kind of wine you sip during the summer.
The wine was served for Thanksgiving with the turkey. my dad asked if we could serve a red wine with poultry. Nowadays, everyone will say yes, as long as it is a light wine. But this Merlot is anything but light. What made the pairing possible was the sausage and wild mushroom stuffing. Dried mushrooms will impart a torrefied flavour to the turkey, thus pairing well with a heavily oaked Merlot.
This Merlot is far from the italian merlot i had the previous week. Those who say merlot is feminine would be proved wrong with this wine (and I'll come back to Merlot when I write a review of the 2006 Bordeaux Primeurs tasting).
The wine is of ruby colour with medium legs and a pleasant and aromatic nose. Hint of strawberries, tar and smoke come out at first, then comes the licorice, black olives and cedar wood. We could say there is a predominance of «black» in this wine as apart from the cedar, every scent comes from something black or dark. In the mouth, tannins and alcohol dominate the acid, but acidity is still there. The cedar will be more obvious in retronasal olfaction.
Final word, very good wine, but the casks could have been burnt a little less. I like the smell of heated wood, but it might not please everyone. It is not the kind of wine you sip during the summer.
The wine was served for Thanksgiving with the turkey. my dad asked if we could serve a red wine with poultry. Nowadays, everyone will say yes, as long as it is a light wine. But this Merlot is anything but light. What made the pairing possible was the sausage and wild mushroom stuffing. Dried mushrooms will impart a torrefied flavour to the turkey, thus pairing well with a heavily oaked Merlot.
Sunday, October 4, 2009
San Michele a Torri Chianti Colli Fiorentini
This entry will be short, as I am writting it as I remember the wine. Not that I passed out while drinking it, but because I waited a week before before making something up of th few notes i took down.
80% Sangiovese, 15% Canaiolo, 5% Colorino
On the nose: strawberry, cherry, herbs and meat.
Tannis very present, can be kept a little more in the cellar.
On the second day, the wine was more approchable, reveealing notes of tobacco and blackberry. More enjoyable to drink too.
80% Sangiovese, 15% Canaiolo, 5% Colorino
On the nose: strawberry, cherry, herbs and meat.
Tannis very present, can be kept a little more in the cellar.
On the second day, the wine was more approchable, reveealing notes of tobacco and blackberry. More enjoyable to drink too.
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