or Connect
EpicSki › The Barking Bear Forums › Off-Season Sports & The Lighter Side › General Sports › Great wine find for the summer.
New Posts  All Forums:Forum Nav:

Great wine find for the summer.

post #1 of 22
Thread Starter 
Hi all,
people were asking about passing on good finds of wine.
This one is from France.
Macon Villages
Trenel Fils

It is a Chardonay made in the French style. clean crisp and fruity.
Light straw in color, slight tint of green. brilliant clarity.
Hints of green apple and grapefruit.

Dry Acidic, light-medium body and crisp aftertaste.

would go good with grilled veggy skewers, or mixed green salads and a sesame oil dressing. Also a good picnic wine.

Price... 10.99 at KandL Wine merchants. http://www.kandl.com
post #2 of 22
My favorite summer wine is "It's too hot ooouuut".

Oh. Sorry. That's my favorite whine, not my favorite wine.

post #3 of 22
Thread Starter 
thanks emily...
post #4 of 22
Wines? Cool! That's something I dabble with...

For a white "summer sipper", I like New Zealand Sauvignon Blancs. Cloudy Bay is always good. I've been buying a lot of Brancott.

I'm in a perpetual search for inexpensive red wines that have big flavor hits. I try for around $10 and I'm willing to cellar things for a few years if necessary.

French Red Rhone
Perrin Reserve 1998. Under $10. Cellar for a year. These are the guys who make Beaucastel Chateauneuf du Pape.

Monte Antico Tuscany. Under $10
Notarpanaro Taurino Apulia $13.99
post #5 of 22
Thread Starter 
except for the fact that cloudy bay for 2000 is pretty much sold out and at 20+ I agree. Fantastic wine. I have 8 2000's and 6 more 1998. I skipped 99. didn't find it worth the 19.00 most of the shops were asking. Villa maria Sauv Blanc is pretty consistant and good value.

I'm a little more patient. I'm willing to cellar for much longer. 10+ in some cases..
post #6 of 22
> I'm a little more patient. I'm willing to cellar for much longer.
> 10+ in some cases..

I try but I "drink wine before its time". :-(
I'm not known for my long attention span. I have a few bottles of 1990 Chave and Chapoutier Hermitage that need to hang out for another decade and some Alsacian Zind-Humbrecht from 89 and 90 but very little of my cellar goes back beyond 1995.

I'm mostly from the "Buy sub-$20 wines that Robert Parker rates highly" school. It used to be sub-$10 but most of the deals have vanished. I'm still looking for a good Pinot Noir in that price range.
post #7 of 22
> Villa maria Sauv Blanc is pretty consistant and good value.

From the New Hampshire State Liquor Store site:
Svgn Bl Villa Maria Clr Slct 750ML 17.99
Svgn Bl Villa Maria NZ 750ML 10.99
Svgn Bl Villa Maria RSV NZ 750ML 21.49

Have you tried all three?
post #8 of 22
Thread Starter 
First 2 last 4 vintages.
never was able to find the reserve out here in calif. Probably harder to find due to shelf space. With all the CA wines avail and french imports NZ and Aussie wines get a pretty small space.

What's cloudy bay go for in your neck of the woods. In boston at marty's discount they wanted 35.00 a bottle last winter Ouch...
post #9 of 22
Thread Starter 
1990 Chave and hermitage. Wow. those would be great. I can't remember which one we just tried in my wine class. I'll have to look it up. I think the chave we tried was starting to fall off. (1990) the hermitage was still great. I'll see if I can find my notes tonight.

Most of my cellar is 1991 until now. a lot of the 1991-93 are starting to reach their peak so I can start moving some stuff to bring in the new vintages. Gigondas has been a pretty good value for 1998-1999. I hear 2000 is supposed to be wonderful too. so much for low prices...
post #10 of 22
Thread Starter 
Good pinot's in that price range will be few and far between. Try La Crema and Estancia if you can find them. Last check they were in the 15.00 range. Good drinking young.
Look to oregon and Santa Barbara CA for other value Pinot's the ones from Napa/Sonoma area tend to be pricey.
post #11 of 22
> What's cloudy bay go for in your neck of the woods.
> In boston at marty's discount they wanted 35.00 a bottle
> last winter Ouch...

I hate to break this to you... New Hampshire is a good spot to buy wine:

Svgn Bl Cloudy Bay Mrlbro NZ 750ML 18.99

That's the 2000. There's a 10% loose case discount on $10+ wine, too.

Marty's is a great wine shop but they're pretty expensive. I used to work in Newton Corner back in the late 1980's so that's old stomping grounds for me. Great spot for exotic beer, too. I love Belgian Vitbier. It's the only place I know of to get Blenheim Ginger Ale for Dark & Stormys.

> Gigondas has been a pretty good value for 1998-1999.

I'm working my way through the last of my '96 Brusset Gigondas. I was in Nice, aaahem, on business in '98 and made the pilgrimage. They make some really good whites, too but I've never seen them imported. I have a bunch of '96 Chateauneuf du Pape, too. Clos de Papes, Vieux Teligraphie, Beaucastel mostly. For what was supposed to be a lousy year, it turned out quite nicely after sitting in the cellar 3 years. As I said, I tend to drink my wine after it's been cellared for 2 or 3 years unless it's a huge tanin ball like a Chave or a Chapoutier. I keep meaning to stock up on 1998 high quality Rhones. It was a great year.
post #12 of 22
Thread Starter 
not too bad geoff I paid about 20.00 for the cloudy bay here in SF.
My wife grew up in Newton highlands. Her parents still live there. We make it out there at least once a year. neat town.

I'm just beginning to learn more about european wines. They have always been too expensive or only ok so I would never buy them without tasting them. I finally took some classes that the instructor brought some great old vintages and then had us compare the current vintages. Now I know what I'm looking for. Thanks for the notes..
post #13 of 22
Q? For dchan and GeoffD:Why is that merlots leave a rather strange, and somewhat unpleasant taste in my mouth especially after the finish ? I avoid pure merlots and wines that have blended in too much merlot, also put me off.
post #14 of 22
Thread Starter 
Wink, what kind of strange taste? is it a texture, feel, flavor? can you identify what it tastes like, maybe an unripe grape skin, bitter, leather, burning? have you ever been to a winery during the crush season? if so ask if you can taste a merlot grape. This might help identify what you are tasting.

Often a lingering aftertaste is grape specific and often it is the process used to make the wine. Sometimes it is a lack of something else that makes it seem that way. Not enough structure will allow the after taste to fade faster than the tannin and that may be what you are tasting.. I'll check my notes for merlots. I'm no expert yet but I'm learning. The biggest thing I learned is that by taking notes every time I taste, I learn more about what I like and don't like and why.
post #15 of 22
Thread Starter 
Notes.. Merlot tends to have less structure and less complexity. This often leads to less acid and a shorter aftertaste. If there are a lot of tannins either from the grape or part of the wine making process (oak barrels) you might be getting hit with that and nothing to carry through with it. If you are getting a dry almost like cotton mouth finish in the back of your throat this is probably it. An older well aged Merlot would probably have less of this but if there is not enough acid (you feel this on the side edges of your toungue) you will lose the fruity flavors of the wine as well. It will not be as bright.

The less structure and actually softer tannins than a cabernet for instance is what draws so many people to Merlot. They are usually easy to drink. If you are having it with a meal, you can take a bite of something right after the sip of wine and you probably won't notice the aftertaste.

I don't usually drink merlot either but it's due to the fact that I find them un-interesting. Most Merlot's are kind of lacking. There's not much that makes Merlot special as a wine. Some of the people in the class I was in said, "I could tell it was a merlot because of it's lack of distinct flavors" where as other varietals invoke more specific aromas and flavors.

It sounds like Geoff is a more seasoned taster than I am so maybe he can shed more light on this subject.

(edits are spelling and grammer)<FONT size="1">

[This message has been edited by dchan (edited June 22, 2001).]</FONT>
post #16 of 22

Understand I can drink Cabs, Pinots, Red Zins, Aussie Shraz's, European Reds including French and Italian reds [ Tuscans are quickly becoming my favorites after some of the very good American Cabs ]

You know it wasn't that long ago that buying and or drinking a straight Merlot wasn't that common.

Anyway, I went to one of those wine dinners, and we sampled three flights each consisting of three wines. We started with Chardonnays with the first course, then came the Merlot flight with the game course, next salad with some designer waters, and finally ice wines and sauterns for the desert course.

All the wines were set up for a popular, mid range, and top the line price points.

All three of the merlots left the same sort of sour with a hint of rottonessin the finish in my mouth. The beginning and middle tasting experience was just fine, but the finish really put me off.

For some reason, merlots are the only ones that effect me in this manner. Perhaps your initial idea about a "grape specific" characteristic may be the best answer.
post #17 of 22
Thread Starter 
Sorry, rottonessin doesn't trigger any thoughts or ideas. was that a miss spell? sour would be acid hot/burning would be alcohol. usually a balance issue. no one thing should overpower another part.

tannin, alcohol and acid (balance)
and that's while you are tasting.

Physical balance after all that wine is a whole different issue.
<FONT size="1">

[This message has been edited by dchan (edited June 22, 2001).]</FONT>
post #18 of 22
The French use Merlot to blend with other grapes but you never see them selling it stand-alone. Lots o' Bordeaux wine has some Merlot in it along with Cabernet Saugignon and Cabernet Franc. I have no idea why it doesn't work very well by itself. Too bad the big California vineyards have convinced everybody that you have to buy wine that's called "Cabernet Sauv" or "Merlot". The blends are usually better.

I don't drink much Chardonnay, either. The really high end California ones like Kistler and Marcassin are good but the prices are now crazy. I remember when Kistler McCrea Chard was $30.00 per bottle. I bet you can't find any these days even at $150.00. The affordable California chards don't have much going on in the glass other than a huge dose of oak chips. I prefer some fruit and some complexity. The white burgundy grand cru are excellent (little or no oak) but they're very uneven and it's easy to make buying mistakes. Painful at those price levels.
post #19 of 22
dchan:Right you are about the misspell.

A hint of rottenness. Here is another idea as to why. Could it be my palate, complicated by the fact there is a lack of acidity in my mouth, the essence of the merlot grape [ as you metioned on another post] and the sulfates they put in wine ?
post #20 of 22
To GeoffD,

Your thoughts about the use of merlot as a straight wine by North Americans seem to be a "California" idea. Perhaps due to too much of that variety being grown. As you pointed out this grape is used for blending, and as I understand it too mellow out the harshness that can often appear in full body reds.

As the vineyards of Califrnia improved over the years, the skill in wine making, it seems that perhaps their vintages have required less blending of merlots. Thus the excess, and now they market it as a wine. Rememeber how everyone in the 70's was drinking California white chardonnays, and how bad a lot of them were.

Also remember the "happy" accident that has given the world "white zinfindel," certainly to be confused with the great European Rose's wines. A marketing boom to get rid of all the excess red wine production to an undiscriminating American palet.

I do admit to using white zins for spitzers. Works well with most clear carbonated beverages, including of course soda, and Canada Dry ginger ale. I think this is a good use, since higher quality wines are a waste for spitzers.
post #21 of 22
White Zin. Eeeeeeew! Grain alcohol and Welch's white grape juice with a dash of red dye #2. The Pabst Blue Ribbon of wine.
post #22 of 22
Thread Starter 
we have to at least drink a toast to the white zin. If it were not for white zin's popularity we might not have all the great zins of today because all those vineyards would have been ripped out for Chardonay.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Sports
EpicSki › The Barking Bear Forums › Off-Season Sports & The Lighter Side › General Sports › Great wine find for the summer.