Wine

[Pa]

For me, Nebbiolo is far too tannic to serve with a tomato-based dish. The strong acidity of the tomatoes requires a more acidic wine in my opinion.

I agree with you. I was parroting the presenter.

 

[Mike Buckley]

I was parroting the presenter.

I think it's fine when individuals have opinions about pairings that are not mainstream. However, when the person expressing their opinion is working in the official capacity supposedly from an informed position, I strongly believe he or she should explain why that opinion is not mainstream and why the mainstream opinion works so well for so many people.

 

[Pa]

All of the wines were presented in flights of two in the order you see in my pictures. After we had a chance to taste them he would ask which of the two we liked best. The votes were usually pretty evenly divided. After the Nebbiolo and the Zeni Amarone flight the vote was 100% for the Amarone. The presenter agreed but admitted it was not a fair comparison and suggested the Nebbiolo would go better with a tomato-sauced pasta dish. I think what he really meant was that the Amarone would be wasted with such a food choice.

 

[Mike Buckley]

The presenter agreed but admitted it was not a fair comparison and suggested the Nebbiolo would go better with a tomato-sauced pasta dish. I think what he really meant was that the Amarone would be wasted with such a food choice.

That also didn't make sense to me because I think of Amarone as being mostly acidic. So, I looked up Wine Folly's thinking about Amarone and they agree. I would much rather drink an Amarone than a Nebbiolo with a tomato-based pasta.

If the price of the Nebbiolo is less (it probably is), that doesn't mean the high cost of the Amarone would be wasted on a pasta dish. Just the opposite, I think a less expensive Nebbiolo would be more of a waste on a tomato-based dish because it could be paired so much better with so many dishes of red meat or New Zealand green-tipped mussels.

 

[Palouse]

In my experience Nebbiolo goes best with rich, oily foods, meats and mushrooms. Slow cooked beef shanks, Ratatouille, string and salty cheese and coarse breads. Admittedly, some bottle age will help tame the tannins, but some of us lack that degree of self control any more.
I've never tried it with NZ mussels.

 

[Mike Buckley]

some of us lack that degree of self control any more

Any more? I've never had it.

 

[Mike Buckley]

By the way, may favorite cookbook, The Wine Lover's Cookbook, explains that if you put walnuts in a serving, they will take away the shock of the tannins in a red wine. That's because the walnuts are highly tannic. Too bad I don't like walnuts. It's a good think I like tannins in wine, especially if they are fine and velvety.

 

[Mike Buckley]

I just now read the following description of a wine: Hints of chamomile and tarragon add to the mélange. Three nouns are used to describe the wine. I had to look up the meaning of two of them.

 

[pictureted]

I just now read the following description of a wine: Hints of chamomile and tarragon add to the mélange. Three nouns are used to describe the wine. I had to look up the meaning of two of them.

Neither sound good for wine. Tea, vinegar, yes, wine, no.

 

[Kry27]

Hmm normally Elena Walch has good stuff, Pa.

 

[Palouse]

I just now read the following description of a wine: Hints of chamomile and tarragon add to the mélange. Three nouns are used to describe the wine. I had to look up the meaning of two of them.

I'm not sure what to think about that. What wine is it?

 

[Mike Buckley]

What wine is it?

https://www.wineaccess.com/catalog/...ubmV0IiwgImtsX2NvbXBhbnlfaWQiOiAiTGp6TWZHIn0=

 

[Pa]

Hmm normally Elena Walch has good stuff, Pa.

I've never tasted any other wine from that vintner. I just know that I didn't care for that particular one.

 

[Kry27]

I've never tasted any other wine from that vintner. I just know that I didn't care for that particular one.

Good you mentioned, so I won't waste time on her whites, esp. GewTram, and head on to the Lagreins...

 

[Kry27]

Back to Spain for meat and noodles...

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It is a bit old already, we only got 2 bottles left... One by now

 

[Mike Buckley]

It is a bit old already

I would think any Rioja Reserva would be fine to drink 10 years after the grapes are harvested. That's at the most 7 years after the wine is released.

 

[Kry27]

Yes you are right.

 

[bpdougd]

Marques de Riscal is one of my favorite wines and my favorite Rioja (that I can afford). We finished the last bottle of a case of the 1998 Reserva a few years ago and it was splendid. Marques de Riscal winery is a traditional sort of place and has nurtured its vines for over 80 years. One item on my bucket list is a visit.

 

[Kry27]

Marques de Riscal is one of my favorite wines and my favorite Rioja (that I can afford). We finished the last bottle of a case of the 1998 Reserva a few years ago and it was splendid. Marques de Riscal winery is a traditional sort of place and has nurtured its vines for over 80 years. One item on my bucket list is a visit.

I fully agree, these are beautiful wines. They can be bought for a reasonable price in the supermarket nearby, why we tend to have a few bottles ready. More from Spain, today...

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Pata Negra Gran Reserva 2006 Valdepeñas

 

[Mike Buckley]

Is that Valdepenas the region, grape species or both?