This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

January 12, 2019

Wines for barbecue

Dinner at a friend's home.

Henri Giraud Fût de Chêne MV10 - flinty, lovely, with nice ripeness on the palate.

2016 Landerau Clairet - lots of red fruits, and pretty nice on the palate.  A little hint of sulfur on the nose.

2006 Louis Roederer Brut Nature - beautiful nose of minerals.  Very lively with good acidity.

1989 Haut-Bailley - smoky, earthy, graphite, leather, grilled meats, riper and beautiful on the nose.

1982 Gruaud Larose - so fragrant, smoky, slight notes of green peppers.

Dewazakura Daiginjo Manrei (出羽桜  大吟醸  万禮), 29BY, from isshobin (一升瓶) - seimaibuai (精米歩合) of 35%.  Aged for 3 years prior to release, which explains how smooth and round this was on the palate.  Very nice fermented rice notes, with some banana.  Sweet on the palate.

Sawaya Matsumoto Shuhari Special A Region Naka Tojo Yamadanishiki (澤屋まつもと 守破離 特A地区 中東条 山田錦), 28BY - tons of banana, a hint of musk melon, almost a bit fizzy on the palate, a bit dry mid-palate on top of the sweetness.

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