Comments on: Get Right to It http://www.interwined.com/2007/02/27/get-right-to-it/ Liquid Refreshment Wed, 07 Jan 2009 03:19:46 +0000 http://wordpress.org/?v=2.1.2 By: Dave http://www.interwined.com/2007/02/27/get-right-to-it/#comment-30 Dave Wed, 28 Feb 2007 06:15:51 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-30 Wow, I just posted last night and got a reply. Thanks. What a surprise to read your next post and find that it includes a review of a Champagne from Tesco. Wow, I just posted last night and got a reply. Thanks. What a surprise to read your next post and find that it includes a review of a Champagne from Tesco.

]]> By: Worried in Wandsworth http://www.interwined.com/2007/02/27/get-right-to-it/#comment-31 Worried in Wandsworth Wed, 28 Feb 2007 12:47:09 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-31 Man, give an esteemed colleague a break. As a fan of Cape Mentelle, Australian sister wine to the beloved Cloudy Bay wines of New Zealand, I would describe the Cabernet Merlot as having a roasted plum, soft tannic quality that is spicy in a non-overdoes of clove/mulled wine Christmas kind of way, if I were offering tasting notes. But, if I were just having a reaction to the wine in one of London’s famously smoke-filled bars, I’d say spicy is valid. And on the subject of valid descriptions…had a bottle of Chimney Creek Sauvignon Blanc the other day. Very nice. Crisp and refreshing and grassy with less of the citrus ‘lemony’ blast on the nose that’s so common in New World sauvignons. Apparently, it had Chardonnay and Semillon in it too. But that wasn’t on the label. Why is that? You wrote in your last entry that the French don’t like to include details of their Bordeaux blends, for all sorts of reasons. Why don’t the Kiwis? Surely, New World wines like theirs are famous for blending and noting all the blends on the labels. Man, give an esteemed colleague a break. As a fan of Cape Mentelle, Australian sister wine to the beloved Cloudy Bay wines of New Zealand, I would describe the Cabernet Merlot as having a roasted plum, soft tannic quality that is spicy in a non-overdoes of clove/mulled wine Christmas kind of way, if I were offering tasting notes. But, if I were just having a reaction to the wine in one of London’s famously smoke-filled bars, I’d say spicy is valid.

And on the subject of valid descriptions…had a bottle of Chimney Creek Sauvignon Blanc the other day. Very nice. Crisp and refreshing and grassy with less of the citrus ‘lemony’ blast on the nose that’s so common in New World sauvignons. Apparently, it had Chardonnay and Semillon in it too. But that wasn’t on the label. Why is that?

You wrote in your last entry that the French don’t like to include details of their Bordeaux blends, for all sorts of reasons. Why don’t the Kiwis? Surely, New World wines like theirs are famous for blending and noting all the blends on the labels.

]]> By: Dave http://www.interwined.com/2007/02/27/get-right-to-it/#comment-32 Dave Wed, 28 Feb 2007 13:47:29 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-32 Do you only post once a week? I hope not. I'm eager to read more. Do you have any tips when buying wine at the supermarket? I don't have an Oddbins or Threshers very close to home, but am always weary of the wines on sale at the supermarket. I'd love some advice, like does price equal quality? Do you only post once a week? I hope not. I’m eager to read more. Do you have any tips when buying wine at the supermarket?

I don’t have an Oddbins or Threshers very close to home, but am always weary of the wines on sale at the supermarket. I’d love some advice, like does price equal quality?

]]> By: Sean http://www.interwined.com/2007/02/27/get-right-to-it/#comment-33 Sean Thu, 01 Mar 2007 09:48:01 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-33 Had a bottle of Giné Giné this past week from Oddbins (£8 or so); it's a Priorat, a name that meant/means nothing to me. The label says that it's 50/50 Grenache and Carignan. For some reason, I’m a fan of the Carignan grape; it’s not very popular and rather harsh on its own – its critics would have you understand. But I’ll always think of it otherwise thanks to a few bottles of Bonny Doon’s discontinued Ugly Duckling Carignane that I had back the late 1990s…I digress. Point is, the Priorat was bold and fruity and smelled of blackberries simmering on the hob, as they boil down to make the perfect summer fruit coolie. Unfortunately, it was also a bit grapey and I found myself occasionally sucking on bits of skins. Overall though, I quite liked it, and have to applaud the way that it has kept since being opened at the end of last week. I also had a bottle of Dienhard Riesling Trocken this evening. I know nothing of it, except that it’s German, from somewhere near the Mosel and sparkling. It was pretty nice though, especially as an aperitif. It had loads of good bubbles. I’m sorry I missed Interwined’s German and Austrian Wine tasting. Also, having attended Interwined’s most recent tasting on 22 February focusing on Sparkling Wines, I wondered if you might know anything about its fermentation process. Would the German’s treat their sparkling wines more like the Italians, French, or Spanish? Had a bottle of Giné Giné this past week from Oddbins (£8 or so); it’s a Priorat, a name that meant/means nothing to me. The label says that it’s 50/50 Grenache and Carignan. For some reason, I’m a fan of the Carignan grape; it’s not very popular and rather harsh on its own – its critics would have you understand. But I’ll always think of it otherwise thanks to a few bottles of Bonny Doon’s discontinued Ugly Duckling Carignane that I had back the late 1990s…I digress. Point is, the Priorat was bold and fruity and smelled of blackberries simmering on the hob, as they boil down to make the perfect summer fruit coolie. Unfortunately, it was also a bit grapey and I found myself occasionally sucking on bits of skins. Overall though, I quite liked it, and have to applaud the way that it has kept since being opened at the end of last week.

I also had a bottle of Dienhard Riesling Trocken this evening. I know nothing of it, except that it’s German, from somewhere near the Mosel and sparkling. It was pretty nice though, especially as an aperitif. It had loads of good bubbles. I’m sorry I missed Interwined’s German and Austrian Wine tasting. Also, having attended Interwined’s most recent tasting on 22 February focusing on Sparkling Wines, I wondered if you might know anything about its fermentation process. Would the German’s treat their sparkling wines more like the Italians, French, or Spanish?

]]> By: Jacob http://www.interwined.com/2007/02/27/get-right-to-it/#comment-34 Jacob Thu, 01 Mar 2007 12:49:15 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-34 thank you for the comments and questions. I've been very busy this week, so lagging behind. Thanks for waiting: WIW-- Single Varietals (white) sell better from the new world. Period. Most wine laws allow for some level of blending. This need not be labelled. Your NZ SB was the main grape, and the winery see no reasson for you to know more, except for what makes the majority of the wine. If the wine was 100 percent SB, chances are it would be too acidic and rough, so they kick in a few other grapes to befit the human palate. Sad isn't it? (Your turn to answer the question.) Dave-- sorry I only post once a week, for now. If you get, say, 1,000,000 friends (or so) to click the google ads, maybe that will generate enough revenue to submit TWICE a week. Don't bother, this leaves you wanting more... no? When you buy in a supermarket, go for the SALES, it is all subpar, as a rule, so save yourself some money. SS- good to hear from you! I think your questions need more explanation than the reader has patience. Let's get together and have a few bottles of German sparkling, go over this issue and blog it! What do you say old friend? (emphasis on the OLD) COMMENTS UNEDITED thank you for the comments and questions. I’ve been very busy this week, so lagging behind. Thanks for waiting:

WIW– Single Varietals (white) sell better from the new world. Period. Most wine laws allow for some level of blending. This need not be labelled. Your NZ SB was the main grape, and the winery see no reasson for you to know more, except for what makes the majority of the wine. If the wine was 100 percent SB, chances are it would be too acidic and rough, so they kick in a few other grapes to befit the human palate. Sad isn’t it? (Your turn to answer the question.)

Dave– sorry I only post once a week, for now. If you get, say, 1,000,000 friends (or so) to click the google ads, maybe that will generate enough revenue to submit TWICE a week. Don’t bother, this leaves you wanting more… no?

When you buy in a supermarket, go for the SALES, it is all subpar, as a rule, so save yourself some money.

SS- good to hear from you! I think your questions need more explanation than the reader has patience. Let’s get together and have a few bottles of German sparkling, go over this issue and blog it! What do you say old friend? (emphasis on the OLD)

COMMENTS UNEDITED

]]> By: Sean http://www.interwined.com/2007/02/27/get-right-to-it/#comment-35 Sean Fri, 02 Mar 2007 10:49:31 +0000 http://www.interwined.com/2007/02/27/get-right-to-it/#comment-35 If you know a place to get some good German sparklers, just tell me when and where: I'm there. If you know a place to get some good German sparklers, just tell me when and where: I’m there.

]]>