Wine

[ikileo]

hi andice2! welcome to the forum and nice blog! share with us your bordeaux experiences!




side note: I will be trying the 2009 Van Volxem rieslings again later today as I filled out a half bottle yesterday and corked it. will report back tonight.

 

[Baggio10]

Hi ikileo,

I got Les Hauts Du Tertre 2004 from the carrefour winefair, what will be a good drinking year?

 

[ikileo]

No harm drinking it now after a good decant but if u can wait, u can try in 2012 or wait till the 10 yr mark in 2014. Either way both would need a good decant

 

[ikileo]

Hyperdecanting anyone?

http://www.businessweek.com/magazine/how-to-decant-wine-with-a-blender-09222011.html

 

[andice2]

Decanting - always a controversial subject. Some swear by it, some say its totally unnecessary. Whether young reds taste betetr after decanting is subjective, but old ones definitely need it to remove the bitter sediments.

My experience has been robust swirling in a big glass is enough to compensate for the reductive-ness (lack of air), rather than go thru the whole elbaorate routine of double-decanting - out of the bottle, sit in decanter, and into the bottle again.

Anyone has views on this topic?

 

[Beta_Tester]

now they have a gadget to to it fast..

 

[ikileo]

Decanting - always a controversial subject. Some swear by it, some say its totally unnecessary. Whether young reds taste betetr after decanting is subjective, but old ones definitely need it to remove the bitter sediments.

My experience has been robust swirling in a big glass is enough to compensate for the reductive-ness (lack of air), rather than go thru the whole elbaorate routine of double-decanting - out of the bottle, sit in decanter, and into the bottle again.

Anyone has views on this topic?

The disclaimer is that I’m talking about decanting for aeration purposes and not to filter of sediments.

For me it really depends on what my dinner/consumption plans are. I like to play around with various methods which include:

- Actual decanting: if the restaurant provides an actual decant I don’t mind using it

- Double decanting: I do this if I want to prepare a wine so that it’s ready to rock when I bring it to the restaurant or meal location since it’s already been breathing for the right amount before putting it back into the bottle


- Lots of swirling on site: Especially so if I didn’t plan for a wine purchase or consumption. But event after lots of swirling, some wines open up even more the next day.

- Audoze Method: Or slow oxygenation. Especially if I have an older wine. I will sip it first to see where it’s at and let it breathe in the bottle for 24-48 beforehand for it to open up.

Personally I haven’t done a strict scientific test to see which one is the ‘best’ but go with what works best for you considering the meal, people and type of wine. Some people like more of a tannic grip rather than a smooth mouthfeel, so those you should let it breathe for less.

 

[Baggio10]

No harm drinking it now after a good decant but if u can wait, u can try in 2012 or wait till the 10 yr mark in 2014. Either way both would need a good decant

04 quite a stubborn year?

 

[ikileo]

04 quite a stubborn year?

no not really. it was quite a classic year in bordeaux and although the 05 had a lot of hype behind it, this meant that the 04s tend not to be overpriced and over-hyped.

it's a good year and i wouldn't mind buying more. it's just the nature of bordeaux that you have to wait on average 5-8 years for event the middle ranged stuff to get ready for drinking and develop enough complexities for enjoyment while avoiding the shutdown phase.

 

[Baggio10]

no not really. it was quite a classic year in bordeaux and although the 05 had a lot of hype behind it, this meant that the 04s tend not to be overpriced and over-hyped.

it's a good year and i wouldn't mind buying more. it's just the nature of bordeaux that you have to wait on average 5-8 years for event the middle ranged stuff to get ready for drinking and develop enough complexities for enjoyment while avoiding the shutdown phase.

alright man, thanks for the info!

 

[ikileo]

hey guys, andice2 brought up a good topic on decanting, lets hear your thoughts as well - no right or wrong.



side note: heading down to C4 later today for their 2nd last day of their wine fair. helping a friend choose some wines for their wedding. hope i can find something that's decent and within budget.

 

[Beta_Tester]

Anyone De La Chapelle wine before? Im invited to some networking thingy n theres a wine appreciation segment.

 

[Beta_Tester]

i wanna ask.. when you need to let your wine 'breathe' for a longer period than just opening it and have a drink. Some places i go.. they auto tell you, auto provide u with decanter. Some just didnt do anything but uncork the wine.. pour a bit let u try.. u nod ur head and they just pour in.

 

[ikileo]

Anyone De La Chapelle wine before? Im invited to some networking thingy n theres a wine appreciation segment.

don't think i've heard of this wine. is that the full name?

i wanna ask.. when you need to let your wine 'breathe' for a longer period than just opening it and have a drink. Some places i go.. they auto tell you, auto provide u with decanter. Some just didnt do anything but uncork the wine.. pour a bit let u try.. u nod ur head and they just pour in.

Some places that provide you a decanter just use it, or event request for it, especially if u would like to have the wine open up faster etc...

The uncorking and letting you smell bit has nothing to do with the breathing portion. It is wine service etiquette. The server uncorks the wine and pours you a small serving. You are to swirl and smell (taste if you like, but not 100% necessary) the wine. This is step is for you, as a paying customer, to check if the wine is spoilt or corked.

If it's corked there will be a very bad rotten smell to it and you have every right, as a customer, to reject the botte and get them to bring a new one.

If the wine smells ok, just let the server know and he/she will pour out the portions for you.

There after, you can request for a decanter if you like and if they have.




- Got back from C4 wine fair. Bought 6 bottles of syrah from the languedoc and 5 bottles of sylvaner (white wine) from alsace as per my friend's request to top up for their upcoming wedding.

saw a whole bunch of stuff i wanted to buy but i was on a strict budget. Most of the nice rhone stuff like cote rotie and hermitage were gone, left some Chateauneuf-du-Pape and a bunch of St Joseph & Crozes-Hermitage.

Some nice deals with aged bordeaux but I dunno how well these aged bordeaux have been kept all these years.

 

[iknowlei]

Hi, i am new and know very less about wine. hope to learn more here.

my friend gave me a bottle Wolfblass Red Label Shiraz Cabernet Sauvignon.

How is this wine? i only know the price of this wine about $30-$35. so is it considered a entry level wine for the range of less then $80?

 

[ikileo]

Hi, i am new and know very less about wine. hope to learn more here.

my friend gave me a bottle Wolfblass Red Label Shiraz Cabernet Sauvignon.

How is this wine? i only know the price of this wine about $30-$35. so is it considered a entry level wine for the range of less then $80?

wolfblass is a very large producer in australia, making entry level to more expensive wines. Their red label is their first and entry level range of wines, so it's meant for everyday drinking.

i haven't had this wine specifically, but it should go down quite smooth with a touch of tannins. It would most likely be quite juicy and fruity which would go well with meat dishes or pizza etc...

Pop it open it and you can probably start drinking it already. Let us know how it tastes!

 

[Beta_Tester]

This one. i think mine tix paid for. But well maybe i will go look see if im ard ~

 

[ikileo]

sorry i can't see the pic. i think my company serve blocks that image host.

 

[Beta_Tester]

lol.. now i cant see it too. later i get home i repost.

 

[andice2]

Yea ikileo - I totally agree w the rule-of-thumb of 8 years aging for 'serious' red Bordeauxs. A little less for St Emilion/ Pomerol. Any sooner and you prob face a wall of tannic structure with just hints of its potential (fruit, spice, length, lushness,etc.). Impressive but not enjoyable usually. At age 8, usually the components come together nicely to present a congruent and (at last!) enjoyable drink.