…Savignon Blanc and 10% Semillon fermented in barrel (perfectly paired with the Vol au Vent de Homard et St Jacques) and then the Chateau Cantenac Brown 2002 and crowning glory, Chateau Cantenac Brown 1990. These last two vintages showed how incredibly well this wine can age! The 2002 was paired with the supreme de Volaille a la Truffe, and the 1990 with fromage affine.
Round Two
The next night, the same magnificent venue but aside from Jose, Christelle, and the guests …
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ALCOHOL CONTENT: 13% Vol.
TOTAL ACIDITY (as tartaric acid): ca 5.5 g/l
REDUCING SUGAR: ca 3,0 g/l
SERVING TEMPERATURE: 18° - 20° C
Intense ruby red color, the wine acquires orange hints as it ages. Ethereal and rich bouquet with notes of vanilla and ripe red fruits. Dry, delicate and velvety with a fresh ,tangy finish. It matches well with, white and red meats, roasts, game, lamb and mature hard cheeses.
Rules and restrictions:
Wine sold by winery
You must be 21 or older to …
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1. Sonny Rollins: Road Shows, Vol. 2 (Doxy) . These live-concert tracks from Rollins in his 80 th year, mainly from his 2010 birthday bash at the Beacon in New York City, find the saxophone colossus in stellar form, with a stripped-down band (his best in ages) and guest stars pressed to their peaks. Highlights are an endlessly rousing improv on "They Say It's Wonderful," trumpeter Roy Hargrove's lovely musings on "I Can't Get Started," …
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…pleasantly. The taste is fresh and soft, with body and alcohol (between 11 and 13% Vol), balanced acidity (between 7 and 9 g/l), and large harmonious shades. Its taste is pleasant, elegant and complete.
The " Albariño" are the most famous white wines of Galicia , and have develop in recent years with a variety of brands, styles and presentations. They are considered the ideal complement to the Galician seafood and are listed in almost all wine lists in Spain. …
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Alcoholic Degree: 14% Vol.
Residual Sugar: 154g/L
First tasting notes:
Château Coutet's 2010 vintage offers a beautiful concentration of aromas with notes of dried mango and apricots, as well as peach glaze, honey and citrus marmalade. These flavors are then followed by touches of orange blossom and fig.
The wine shows a great complexity; it is rich and dense while at the same time offering an impressive freshness. It has a superb balance between the power of sweetness …
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…density between plots. Post fermenting macération at hot temperature in between 8 to 26 days at 30°C. Partial malo-lactique fermentation in new barrels.
Maturing:
8 Month in new oak barrels 7 months in one year barrels French oak Fining done with egg withes.
Analyses:
Alcool: 14 % Vol
Total Acidity: 3,35
Ph: 3,68
IPT: 73
Alc by Vol(%): 13.9
Case Production: 660
A mouthful of rich fruit is highlighted by floral and mineral notes in both the nose and on the palate. Amazing match to any seafood, simple bread and cheese or by itself on the patio. Named after The Davis' grandson Luke, who was born in the 2008 vintage, this wine is almost as special and precious as he is...almost! A very exotic and delicious white wine. From a tiny little vineyard at 2500 feet up in the Sierra Foothills near …
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2007 Madden Ranch Syrah aromas of blackberries and freshly roasted coffee arise, with tempting hints of caramel and molasses. Once tasted, the wine releases its flavors of ripe black fruit, dark chocolate and roasted meats with cracked black pepper, and a bit of clove and toasty oak. The Madden Ranch Syrah is a rich, mouth-coating wine with an abundance of palate pleasing tannins followed by the balanced acidity in the fruit laden finish.
Rules and restrictions: …
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The press release for this wine describes the name thusly:
Inspired by the " Apotheca," a mysterious place where wine was blended and stored in 13th century Europe, Apothic Red offers a truly unique wine experience.
I was curious about the connections with the word apothecary , and found this interesting bit about ancient Rome. From the Popular Dictionary of Architecture and the Allied Arts, Vol. I by William Audsley and George Ashdown Audsley (1881): APOTHECA…
As pointed out by Liz Thach, Ph.D., in an article published in Wayward Tendrils Quarterly ( Vol 18, No. 2, April 2008), historians agree that wine was most likely discovered by a woman. Thach points out that modern carbon-dating has proven that wine from cultivated grapes was being made in what ...
- Topics: Liz Thach