Catching up with the Boston Gang and Wine Wednesday! April 20th edition
Oh hello world.
Almost didn’t see you there, all wine-less and cheese-less. Pity. Those two things look terrific on you. Would you like some tips and learned opinions? I’ve been deeply ensconced in the research of both since last we touched noses, and have much to report from the field. That’s right, i’m the real hero here. Quick format reminder: Wine first, then the comments written on the card, and then will embellish upon any comments I might have made. Poorly. I know neither diddly nor squat about wine, but i know what i like. Which ain’t much – but i drink it for you. Did I mention the whole hero thing? Then cheeses, same deal, but dang, do i know cheese. [I do].
Wednesday, April 20, 2011
Sharecropper’s – Cabernet Sauvignon 2008“Nosey with a sour note” “Cranberry color flavored” “very cranberry-smelly but could taste better” My god, what a bunch of cultured wine savants we are! If memory serves, this is all exactly spot on – so perhaps we are? Vineyards should be flying us in worldwide to weigh in on their new blends.
Raats – Original Chenin Blanc 2009“Dry, unsweetened” “un-oaked and dry” “delish!” And my note on the card, read 3 weeks later says “Dry as a skellington, though i don’t love whites. But good!” Despite the racial undertones, i stand by this statement. Must have been pretty drinkable if i wrote the word good in there. Usually I find white wines to taste of diluted vinegar and Tinkerbell pee.
La Crema – Pinot Noir 2009“YES” “Creamy” “Smells like grapes” “Wine-flavored” Well, there you go. Guess it was so basically wine-ish that I didn’t even bother putting my terrible brand upon the card. So there you go.
Parallele 45 – Cotes du Rhone 2009“Spicy and yummy” ...and that’s all we got for this one too. Me thinks the wine was flowing strongly this week, and the records were distracting folks with sweet sweet tunes. Or maybe Pfeffer and Erica had donned fruit costumes and it was pretty much game over at this point.
Almost didn’t see you there, all wine-less and cheese-less. Pity. Those two things look terrific on you. Would you like some tips and learned opinions? I’ve been deeply ensconced in the research of both since last we touched noses, and have much to report from the field. That’s right, i’m the real hero here. Quick format reminder: Wine first, then the comments written on the card, and then will embellish upon any comments I might have made. Poorly. I know neither diddly nor squat about wine, but i know what i like. Which ain’t much – but i drink it for you. Did I mention the whole hero thing? Then cheeses, same deal, but dang, do i know cheese. [I do].
Wednesday, April 20, 2011
Sharecropper’s – Cabernet Sauvignon 2008“Nosey with a sour note” “Cranberry color flavored” “very cranberry-smelly but could taste better” My god, what a bunch of cultured wine savants we are! If memory serves, this is all exactly spot on – so perhaps we are? Vineyards should be flying us in worldwide to weigh in on their new blends.
Raats – Original Chenin Blanc 2009“Dry, unsweetened” “un-oaked and dry” “delish!” And my note on the card, read 3 weeks later says “Dry as a skellington, though i don’t love whites. But good!” Despite the racial undertones, i stand by this statement. Must have been pretty drinkable if i wrote the word good in there. Usually I find white wines to taste of diluted vinegar and Tinkerbell pee.
La Crema – Pinot Noir 2009“YES” “Creamy” “Smells like grapes” “Wine-flavored” Well, there you go. Guess it was so basically wine-ish that I didn’t even bother putting my terrible brand upon the card. So there you go.
Parallele 45 – Cotes du Rhone 2009“Spicy and yummy” ...and that’s all we got for this one too. Me thinks the wine was flowing strongly this week, and the records were distracting folks with sweet sweet tunes. Or maybe Pfeffer and Erica had donned fruit costumes and it was pretty much game over at this point.
Here are some cheeses for you. But not much this week, though i can’t remember why. Maybe someone was bad and everyone was being punished as a result?
La Vache de Chalaid – Fromage aulail du DauphineThis impertinent little rake of a cheese didn’t do much for the gang. Pretty? Yes. Magical? Not so much. Unique for sure. Tangy, creamy, but not particularly memorable. Here is a brief summary: “Le Vache de Chalais looks like a Banon, and is made from cow’s milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia. his lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.”
Cabot – Vintage Choice Classic Vermont Extra SharpA fine, solid cheddar. Not slap your grandma good, but delicious nonetheless.
La Vache de Chalaid – Fromage aulail du DauphineThis impertinent little rake of a cheese didn’t do much for the gang. Pretty? Yes. Magical? Not so much. Unique for sure. Tangy, creamy, but not particularly memorable. Here is a brief summary: “Le Vache de Chalais looks like a Banon, and is made from cow’s milk, as the name indicates. It is truly a gourmet cheese, wrapped in chestnut leaves or grape leaves that has been soaked in white wine (eau de vie), and tied with raffia. his lovely cheese comes from the Provence, which is the same region as Saint Marcellin. When the cheese is young, it is chalky and crumbly, with a sweet-tart tang, but during ripening, when the leaves become more brittle and turn brown, the cheese becomes creamier.”
Cabot – Vintage Choice Classic Vermont Extra SharpA fine, solid cheddar. Not slap your grandma good, but delicious nonetheless.
Ok, here is a good place to stop. Was going to attempt April 27th in this post as well, but like fine cheese, let us allow the wisdom chunks to age a little longer, shall we?
