Submitted by Barry’s Wine Notes & Memories
Just in case you start to pine as there will be no notes from
Sunday 11th May until Sunday 18th May..don’t worry…
I’ll still be drinking..but in the Black Forest….
no..not in the actual forest…but in our little hideaway..
Rebstock..Kappelrodeck-Waldulm
Don’t drink any bad wines while I’m away!!!
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Submitted by Barry’s Wine Notes & Memories
Don’t ask…OK……if you insist..the last time I bought..let alone drank….a Beaujolais was yonks (a long time) ago. It used to be a headache wine…
New wine drinkers would ask why Beaujolais does not appear on the label..well..you gotta learn the ‘Villages’ names..then you will know that Moulin à Vent, Chiroubles etc were the ‘better’ wines….Morgon belongs to that group.
I was interested in the 2005 as Burgundy had a wonderful vintage..and if the Pinot Noir was OK..then why not Gamay. As the 2004 was also available..it lent itself to a comparison tasting.
As the photos show..perfect Beaujolais weather…the 2004 photo is particularly
attractive..with the evening sun casting shadows.
Marcel Lapierre Morgon 2004
Beaujolais, Burgundy, France
Milky colour…light to medium bodied…..odd smell at first..seems a little volatile…earthy..dusty cherry..seems like it is bubbling under in the glass…never really got going…a poor bottle..or is it a closed period…whatever it is…not a pleasure at the moment
Points 14.5
Marcel Lapierre Morgon 2005
Beaujolais, Burgundy, France
This is another kettle of fish(where does that saying come from?)..bright colour, clear…light purple..firm, tight nose…very reserved..flowery…no more…palate shows sweetish fruit with lively acidity..cherries…needs a year or two if the nose is anything to go by…
Points 16
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Submitted by Wine Reviews from the Wine School
Benjamin Wallace – author of The Billionaire’s Vinegar – will be appearing at the Free Library of Philadelphia on Sunday, May 18, 3:00 PM for a talk and book signing.
Writer Wallace took six years to track down the players in this Byzantine story surrounding the world’s most expensive bottle of wine: the 1787 Chateau Lafite Bordeaux that sold at auction (1985) for $156,000. Everyone from Thomas Jefferson to Robert Parker get drawn into this facinating tale of deception and high-stakes wine collecting.
The story made news in both the Wall Street Journal and The New Yorker, but those tellings only scratched the surface. We haven’t had a chance to review the book yet, but its getting some great press already.
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Submitted by Wine Reviews from the Wine School
First Flight
1. Louis Latour 2001 Puligny-Montrachet 1er Cru “Sous les Puits,” Burgundy (FR)
2. Francois Chidaine 2005 Montluis sur Loire “Les Tuffeaux,” Loire Valley (FR)
Second Flight
1. Az. Ag. Elvio Cogno 1999 Langhe “Montegrilli,” Piedmont (IT)
2. Hastae 2000 Barbera d’Asti “Quorum,” Piedmont (IT)
Third Flight
1. Chateau Larmande 2001 Saint-Emilion Grand Cru, Bordeaux (FR)
2. Montirius 2004 Gigondas, Rhone Valley (FR)
Fourth Flight
1. Guido Porro 2003 Barolo “Vigna Lazzairasco,” Piedmont (IT)
2. Cantine Martinelli 2003 Sagrantino di Montefalco, Umbria (IT)
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Submitted by Barry’s Wine Notes & Memories
Just in case you pine cos there will be no notes from
Sunday 11th May until Sunday 18th May..
I’ll still be drinking..but in the Black Forest….
no..not in the actual forest…but in our little hideaway..
Rebstock..Kappelrodeck-Waldulm
Don’t drink any bad wines while I’m away!!!
Visit 1800blogger to see all of our industry leading blogs.
Submitted by Wine Reviews from the Wine School
In the theatre of the absurd, playwrights gave artistic articulation to Camus’ philosophy that life is inherently without meaning. How perfect a read is Desert Island Wine, where author Miles Lambert-Gocs reminds us how inherently meaningless so much wine talk can often be.
[Some important characteristics found in the theatre of the absurd: dialogue that is full of cliche’ and nonsense, characters forced into repetitive or meaningless acts, plots absurdly expansive, a dismissal of reality.]
Hm.
Lambert-Gocs loves his wine, but not at the expense of sense of humor. With wicked wit does he serve up those “mincing Brits”, traverse Boolgovia (a newly liberated communist country just east of Vienna) to try their new and exciting wines; and unearths the missing pages of such literary classics as Moby Dick (Melville), The Suffering of Young Werther (Goethe), Notes from the Underground (Dostoevsky), and The Stranger (Camus) - works that apparently suffered major cuts due to the temperant environments in which they were writ. But for Lambert-Gocs, we can now appreciate them entire.
This book is full of wonderful vignettes and laugh-out-loud moments. “Just ask Parker if he cares if his wife is a 6 or a 5 by anyone else’s standard.” That’s Dionysus talking, by the way, in the chapter covering CNN’s interview with the great god of the vine. And the interview with the proprietor of the renowned Gobs-of-Fruit Vineyards is especially enlightening.
There are chapters on appellations (”A Personal Stake in Names”), sparkling wines (”Bursting the Bubble of Effervescence”), Jefferson (”Report to Tom”), and Quality Recognition Deficiency Syndrome (”Blind Spot”). Socrates even has his say. And for those of you nature lovers out there, Lambert-Gocs’ guide to how to spot and track enophiles is a must-read.
Lambert-Gocs leaves us with a “Wine Bore Bonus (no funny business)” - a factual, sourced account on the ancient Greek grape variety that begat cabernet. As the author of The Wines of Greece - the definitive work on the history and traditions of Greek wine - Lambert-Gocs knows a thing or two on the subject, and even here his writing flows with the same brimming intelligence.
Ionesco said, “Explanation separates us from astonishment”, and Miles Lambert-Gocs puts aside punditry and all that blathering, instead laying before us a book filled with delightful anecdote, conjecture, and pure fun. Wine talk can certainly be without meaning for any number of us, but I daresay there’s few among us who would state that drinking wine is without any meaning. That said: add Desert Island Wine to your summer reading list, open whatever pleases, and enjoy.
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Submitted by Wine Reviews from the Wine School
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Date: Saturday, October 25th A Foodie ThanksgivingA Special Cooking and Pairing Event Tickets (or Seats) Available: 20 |
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Thanksgiving is just around the corner, which means that it’s time to start planning for the big meal. And tonight is the perfect time to begin, as Keith Wallace, founder of the The class is a must for all foodies who want to put a little more pop in their holiday season.
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List Price: Price: $65.00 |
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Submitted by Wine Reviews from the Wine School
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Date: Saturday, October 11th Autumn Food and WineA Special Cooking and Pairing Event Tickets (or Seats) Available: 20 |
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Rich meats, root vegetables, and hearty red wines—is there anything better than the classic dinners of autumn? Actually, yes: Learning how to cook delicious meals at home and then pair them perfectly…which is exactly what this class is all about.
Tonight, Keith Wallace, founder of the
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List Price: Price: $65.00 |
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Submitted by The Cheap Gourmet
Dessert University is the coolest thing I’ve ever seen! This multi-media collection includes over 100,000 recipes and step-by-step videos you can download to your computer and access at any time. The Dessert University package includes chocolate recipes, vanilla recipes, dessert recipes, candy recipes, sweet recipes and cooking lessons.
With Dessert University you can learn how to make any dessert known to man (or woman!). Expert videos will teach you how to make brownies, torts, truffles, cakes, exotic desserts, international desserts, death-by-chocolate desserts, gourmet quality desserts, and even health conscious desserts. You will be the envy of your friends, family and neighbors and everyone will invite you to their pitch-in events. With the click of a button you can quickly and easily become a master in the kitchen!
By now you’re probably wondering how much this culinary training course will cost you, right? Believe it or not, Dessert University is currently available for only $34.95. Yes, you read that right — you can have access to mouth-watering, tantalizing-tastebud sensations for a mere $34.95. There are no limits and no recurring fees. Once you pay the $34.95, you will have instant access to the entire Dessert University program.
This all-in-one package includes:
Order today and you’ll receive Special Bonuses including: Candy Recipes, Unlimited Updates and FREE Membership to Dessert University Members group, which includes Live Personal Support.
If you’re like me and LOVE desserts, you are going to go bananas over the Dessert University package. And, if for any reason you aren’t completely satisfied with your purchase, it’s covered by a 100% Satisfaction Guarantee.
What more can I say? I love Dessert University and think you will too. Dessert University normally sells for $97, but if you hurry you can grab your copy for only $34.95. Don’t delay or you’ll miss out on this special price!
Click here to learn more and ORDER your copy of DESSERT UNIVERSITY.
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Submitted by The Wine School of Philadelphia
First Flight: Lager vs. Ale
1. Philadelphia Brewing Company “Kenzinger,” Philadelphia (PA)
2. Köstriker Schwarzbier, Thuringia (GR)
Second Flight: Hops
1. Pilsner Urquell, Plzen (CZ)
2. Founders Brewing Company “Centennial” India Pale Ale, Grand Rapids (MI)
Third Flight: Caramel and Melanoidin
1. Orkney Brewery “Skull Splitter” Scotch Ale, Orkney (SC)
2. Weihenstephaner “Korbinian” Doppelbock, Freising (GR)
Fourth Flight: Bubblegum and Clove
1. Maredsous Triple Belgian Abbey Ale, Denée (BE)
2. Ayinger “Ur-Weisse” Dunkel Weizen, Aying (GR)
Fifth Flight: Conditioning
1. Brasserie DuPont “Forêt” Bottle-Conditioned Saison Ale, Tourpes (BE)
Submitted by The Wine School of Philadelphia
First Flight
1. Gunderloch 2005 Dry Riesling, Rheinhessen (GR)
Second Flight
1. Beyond 2006 Sauvignon Blanc, Constantia (SA)
2. Cousiño-Macul 2006 Chardonnay “Antiguas Reservas,” Maipo Valley (CH)
Third Flight
1. Coldstream Hills 2006 Pinot Noir, Yarra Valley (AS)
2. Falesco 2006 Sangiovese, Umbria (IT)
Fourth Flight
1. Las Rocas de San Alejandro 2005 Garnacha, Catalyud (SP)
2. Craneford 2005 Shiraz, Barossa Valley (AS)
Fifth Flight
1. Falesco 2005 Merlot, Umbria (IT)
2. Jardin 2004 Cabernet Sauvignon, Stellenbosch (SA)
Submitted by The Wine School of Philadelphia
Filed Under Wine Tastings
First Flight
1. Aminea 2005 Fiano di Avellino, Montemarano (IT)
2. Helfrich 2001 Gewurztraminer Grand Cru “Steinklotz,” Alsace (FR)
Second Flight
1. Kir-Yianni Estate 2006 Xinomavro, Naoussa (GR)
Third Flight
1. Mont St. John 2005 Pinot Noir “Madonna Estate,” Carneros (CA)
2. Fritsch 2005 Zweigelt “Red Soil,” Donauland (AU)
Fourth Flight
1. Ognissole 2005 Primitivo, Manduria (IT)
2. Tenute Rubino 2002 “Marmorelle,” Salento (IT)
Fifth Flight
1. Réserve des Vignerons 2005 Saumur, Loire Valley (FR)
2. Chateau Bouscassé 2003 Madiran, South West France (FR)
Submitted by Barry’s Wine Notes
What do you drink after such a good previous evening?……nothing you could say…and it might have crossed my mind…until…..the smell of Sauerkraut drifted past my nostrils….and we have been here before…the best ‘marriage’….is a Riesling….and it just so happens I have a bottle of the 2008 prize winner for German Riesling……that needed trying anyway….so I HAD to open it…….am I convincing anybody?…
Submitted by Barry’s Wine Notes
Being a ‘blog drinker’ can be hard work. It’s not so bad when I have to drink a bottle every two days…but then I get invited to friends..so more bottles are available…..that’s not the problem though..I have to then write up about the evening and the wines…such hard work! So here we are you lucky readers….
The 4 regulars..Volker, Robert, Axel and myself met at Volker’s house. The table was full of Tapas…ideal when drinking wines. The promise was of 4 wines..one white..the rest reds. All served blind..the 3 reds had been decanted.
Knipser Riesling Auslese Trocken
Halbstück 2003
Rheinland-Pfalz, German
I guessed at a 5 year-old Spätlese trocken…so wasn’t too far away.
Volker and myself had bought a few bottles at a tasting a few months ago…Yellow-gold colour, classic Riesling nose..nutty..citrus fruit aromas, melons and peaches, AND..petroleum!!
Ripe fruit, very clear definition, full, again citrus acidity but the fruit (Restsüße) just wraps it up to present a super Riesling…minerals and spices..perfect now.
Points 17.5
Wines 2 & 3 served together…and the sight of the first one told me..and everyone..this was Pinot Noir. After trying them both..I found similarities and thought same vintage..maybe German Spätburgunders…they turned out to be Californian…both Burgundian in style…but I really should have known as I have had wines from both growers recently.
Calera Pinot Noir ‘Ryan’ 2004
California, U.S.A.
Medium-pale colour, brown rim..
burnt, smokey aromatic nose..
red cherries…sweet fruit on the
palate but the correct dose of
acidity ensures it remains
well-balanced and lively..
quite fleshy..has 14.5% alcohol
but it carries it well and at no
point do you get that ‘hot’ feeling.
Points 17.25
Au Bon Climat Pinot Noir 2004
‘La Bauge au dessus’
California, U.S.A.
A little deeper than the above in colour….
nose more intense..sweet strawberry fruit..
with currants…smokey note..very fruit driven…..there are firm tannins..
but this should no detere lovers of
Pinot Noir. Jim Clendenen is a master of
this grape……a velvet feeling will
have you drinking this now…
and why not..but this will continue
to evolve over the next 4-5 years.
Points 17.75
The last decanter on offer contained definitely no Pinot Noir.
Viader Napa Valley 2005
California, U.S.A.
Deep ruby-red colour…intense dark fruit….creamy sweet oak…classy…..
This is 69 % Cabernet Sauvignon and 31% Cabernet Franc….and the style could only be from California…this could not have been a Bordeaux. One always has the impression of a little Syrah in the mix…you could even call this a feminine style..but it’s the high proportion of C.F. that makes this very approachable now….elegant and supple..very compact but it is just so drinkable…mint and violets appear..smooth…and a long finish. This ain’t cheap..thanks Volker.
Points 18
An excellent selection..and another example that California has got it back together….the two Pinots were very European….and the Viader was beautifully balanced. Bravo!
Submitted by The Wine School of Philadelphia
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Date: Friday, June 20th Part of the Wine by Region Series Tickets (or Seats) Available: 20 |
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With the Euro rising and the cost of French and Italian wines going through the roof, American wines are suddenly some of the best values on the market. Tonight, we will explore the wines of California, Oregon, Washington State, and more, and discuss strategies for buying in this new wine economy.
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List Price: Price: $37.99 |
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Submitted by The Wine School of Philadelphia
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Part of the Wine 101 Series Tickets (or Seats) Available: 20 |
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The smart & fun class that over two thousand people have attended since 2001, and still sells out every week! The premise of this class is to introduce the most important building blocks of wine knowledge. Come with an open mind, because we will also dispel many of those wine myths that are too often bandied about.
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List Price: Price: $37.99 |
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Submitted by The Wine School of Philadelphia
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Date: Friday, June 13th Tickets (or Seats) Available: 20 |
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The smart & fun class that over two thousand people have attended since 2001, and still sells out every week! The premise of this class is to introduce the most important building blocks of wine knowledge. Come with an open mind, because we will also dispel many of those wine myths that are too often bandied about.
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List Price: Price: $37.99 |
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Submitted by Barry’s Wine Notes
Having enjoyed (and re-ordered) the Goisot’s red I was looking forward to seeing how ’sister’ would show.
Goisot Bourgogne Blanc Cotes d’Auxerre
“La Gondonne” 2004
Saint-Bris-Le-Vineux,Burgundy, France
100% Chardonnay..and spends
12 months in oak. Very strong aroma of
butterscotch..which decreased with airing..
some honey and flowers as well….
on the palate..very ‘old vine’ feel..
and after checking I was told
30+ year old vines….
so there’s hope for me yet!
A Chablis..chalky-slate style…
and decent acidity….oak not overdone..
Points 15.5
Submitted by The Cheap Gourmet
Ben & Jerry’s Ice Cream Stores are offering free ice cream between the hours of noon and 8:00 pm on Tuesday, April 29th. Reason being is Ben and Jerry need your help to make a political statement. Ben and Jerry’s label their ice cream as free of recombinant bovine growth hormones or rBGH/rBST. In other words, they don’t add dangerous chemicals to their ice cream and they are proud of it.
However, Monsanto, the giant chemical company who manufactures rBST and other deadly chemicals are trying to ban the labeling of milk as hormone-free. Monsanto claims these labels are unfair because they imply hormone-free milk is safer than milk laden with the chemicals they manufacture. I don’t know about you, but I’d prefer to eat pure ice cream and dairy products over products loaded with chemicals and hormones.
If you believe that you should have the right to know what chemicals are added to your ice cream and want to protect your consumer rights, it’s time to join the crusade. Doing so, will earn you a free cone and let your voice be heard!
All you have to do to get your hormone-free cone from Ben and Jerry’s is visit Citizens for Health website to download and sign the Ben & Jerry’s thank you letter. Then take the letter to the nearest scoop shop to claim your free cone and your right to hormone-free ice cream.
Submitted by Chef Tom Cooks
This recipe always reminds me of my grandmother. She made the best Swedish Meatballs and the sauce was incredible. Here is my own variation that I make today. I like to serve mine over wide egg noodles. Now you don’t have to travel to Ikea for some of these meatballs!
1 pound ground beef
1/4 pound ground pork
3/4 cup instant potato flakes
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/2 teaspoon grated allspice
1 egg
1 tablespoon grated onion
1/2 cup light cream
1/2 cup water
3 tablespoons butter
2 tablespoons vegetable oil
Mix the ground beef and pork together. Next, mix in the rest of the ingredients except for the butter and oil. Add one tablespoon of butter. Work until mixture is smooth.
Form the mixture into balls no larger than a walnut. Heat the remaining butter and oil in a skillet. Fry a few meatballs at a time and shake the pan so that the meatballs brown on all sides. Continue to fry about 3-5 minutes for each batch. Remove from the skillet and place on a paper towel lined plate. Reserve the pan drippings.
Sauce:
2 tablespoons flour
2 cups beef stock
1/2 cup light cream
pan drippings
Combine all ingredients in a saucepan over medium heat and allow to thicken.
Submitted by Barry’s Wine Notes
Sunday’s comprise of playing football (soccer) in the morning..watching some on TV later..and every second sunday..doing my Radio Show. Today..sunshine…warm…a quick photo of a bird in it’s nest in the garden..not sure for how long though as the local cat is prowling..but I have put up poles to prevent it getting a running leap.
The football pitch was dry for the first time in weeks….perfect. We drew 4-4 (not perfect)..and I scored a great headed goal (I chose the word ‘great’ carefully..awesome would have been too much)..and injured my right hand (also not perfect)..so off to the doctor’s
tomorrow. After a lazy hazy afternoon…no Radio Show today..so chose a good bottle and sat outside for the first time this year. Simple food of sliced potatoes from the oven with some bacon and salami….and…….this is what you have been waiting for (all the above is of no interest to anyone except me and the cat…so…..)……..
A Pinot Noir from California. A favourite vineyard of mine. Jim Clendenen has a large range of PN’s and I have never been disappointed. I wanted to try the 2005 but this was offered so..here we go.
.
Au Bon Climat ‘Le Bon Climat Vineyard’
Pinot Noir 2004
California, U.S.A
Cool, slightly reserved bouquet at first… I like to open wines and ‘live with them’ as they develope…after all..I’m going to spend 2 hours with this one…After 45 minutes it opened up….and became as ‘one’ with the flavour…which was attractive from the word go…very up-front..loads of jammy fruit…ripe strawberries..some cherry..some marzipan…reined in oak..with good acidity…will age well…
Points 18
Submitted by Barry’s Wine Notes
Swiss cheese…everywhere.
Swiss watches..easy to buy..if your pocket is deep enough(remember this point as we continue).
Swiss women…no..that’s not right..where was I?…….ah yes..
Swiss Wine.
You walk into any wine store or supermarket and you see thousands of bottles of it.??!!..If you really do..you have been eating too much cheese!!
The truth is..you hardly ever see it on general offer..only from ’specialists’.
There used to be a Swiss chain of restaurants in Germany..Mövenpick..but all you ever got was a white Fendant!
Have times changed?…well..not really…the Swiss keep their wines to themselves..but I have found a few goodies..Gantenbein and Chappaz. As to prices..remember the Swiss watches?
It depends what you will pay for a wine..the prices of the two below are in my price range (I haven’t got one really…as all wine freaks will identify with)..BUT..are they worth what is in the glass?
Domaine Simon Maye
Pinot Noir Vieilles Vignes 2005
Wallis, Switzerland
Palish colour..cool, dusty strawberry nose…a rustic style…dry tannins…fruit at the back…
This was enjoyable..but down the list of wines that I would buy at this price. This costs €30..so I expect a liitle more..at least € 5 too much…but they have to subsidise the cheese you know..
Points 16.75
This house is known for it’s Syrah..and I was after their Vieilles Vignes..which had very good reviews…but I could only obtain the simple bottling.
Domaine Simon Maye
Syrah 2003
Wallis, Switzerland
Deep dark colour…earthy aromas..chunky & funky..really rude nose…but one-dimensional..I kept hoping somewhere the flowers would appear from the desert…but it remained reserved and slightly boring. At € 23 I would prefer this French Syrah..better value.
Points 15
Submitted by Barry’s Wine Notes
My first sin was…
it’s none none of your business….
and although this is probably the first Zinfandel I have made tasting notes of….
I must have had a glass pushed in front
of me at some time…
I made preliminary precautions before deciding what to try..after reading so many negatives
about the grape….and this one is probably
not the most typical. After tasting it..
anything less elegant would not have
been my style.
Green & Red Vineyard
Chiles Mill Vineyard Zinfandel 2005
Napa Valley, California, U.S.A.
Smoke…some dried plums on the nose….a fairly big mouthful..like stuffing a whole bowl of raspberries in at once….but there is an elegance and coolness that reins it back in…medium soft tannins..and a spicy touch. The 14.5% Alcohol left it’s mark…but I stopped at the halfway stage..otherwise a pounding head in the night would have lost it a point!
Points 16
Submitted by Barry’s Wine Notes
After tasting this grower’s Nicodemus I wasn’t 
sure what style I would be
getting here. Agreed…the
aforementioned wine was a mix of other
grapes…but can Bordeaux growers
produce Burgundy…see what I mean?.
Well..if you had blindfolded me and
let me taste 10 different bottles of
Spätburgunder…I think I would have
chosen the correct one. A case of the
grower putting his own mark on the
wines..and why not..cos in this case..
it works.
Submitted by The Wine School of Philadelphia
Sella & Mosca 2004 Cannonau di Sardegna Riserva, DOC, Sardegna
Located in the northwesteren part of the island, Sella & Mosca has become Sardinia’s signature winery. Its vast acres of vineyards have made it and Argiolas the names most synonymous with wine from this ancient culture.
Cannonau is Garnacha…but nothing like its Spanish ancestor. It is potent, leathery, earthy and infused with the “macchia” that grows wild in the rocky, untraveled interior. Mouth filling flavors of dark forest berries ride along on mild waves of tobacco and dry herbs. There is a tannic structure that provides a solid foundation without sacrificing the primal, rustic nature of the wine.
The best Sardinian wines are simple, direct, authentic - and this fits the description. Have it with lamb or pork. Even better, with one of the unusual pastas found only in Sardinia accompanied by a local pecorino. Or orzo tossed with fresh herbs and drizzled with olive oil.
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