Nice wines I have drunk recently - Red or White

Daver6 said:
Venue please?
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La Scarpetta. Don’t miss it. Just N of the Shell servo as you come into town.

Their gnocchi is sublime and the list of Italian wines extensive. Make yourself known/connection with me to Dan (Danielle ? - masculine spelling), the co-owner. He’s from Sardinia originally. Lovely guy.
 
Follow up on @Daver6 post last night, a tale of 3 quaffers.

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I rate 06 > 08 > 04 with all 3 still drinking well albeit past their prime. From Daver6 earlier comments and my recent tastings I would say cellaring potential for this wine is up to 10 years, not taking into account bottle variations etc.
 
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boomy said:
Follow up on @Daver6 post last night, a tale of 3 quaffers.

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I rate 06 > 08 > 04 with all 3 still drinking well albeit past their prime. From Daver6 earlier comments and my recent tastings I would say cellaring potential for this wine is up to 10 years, not taking into account bottle variations etc.
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I've got an 04 sitting in the cellar somewhere. I should probably drink that sooner rather than later. Based on the '13 last night, I thought it would go another ten years with ease.
 
boomy said:
Follow up on @Daver6 post last night, a tale of 3 quaffers.

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I rate 06 > 08 > 04 with all 3 still drinking well albeit past their prime. From Daver6 earlier comments and my recent tastings I would say cellaring potential for this wine is up to 10 years, not taking into account bottle variations etc.
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What happened to 3, 5 and 7 🤣
 
Daver6 said:
I've got an 04 sitting in the cellar somewhere. I should probably drink that sooner rather than later. Based on the '13 last night, I thought it would go another ten years with ease.
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The 04 was still unpleasant even after two hours decanting. Took over four hours and eventually it was quite nice yet I couldn’t help but wonder how much better it would have been few years ago. Then again who knows in which condition it was kept all these years. Other bottles of the same vintage can be very different.
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Buzzard said:
What happened to 3, 5 and 7 🤣
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These were the unlucky numbers / vintages :p
 
boomy said:
The 04 was still unpleasant even after two hours decanting. Took over four hours and eventually it was quite nice yet I couldn’t help but wonder how much better it would have been few years ago. Then again who knows in which condition it was kept all these years. Other bottles of the same vintage can be very different.
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These were the unlucky numbers / vintages :p
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Was informed to allow 1hr per year for decanting, not sure how true that is.
 
boomy said:
How was it?

Received delivery today that has some of those inside.
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Definitely lemon & lime on the palate. High in acidity but seemed to soften, or maybe I got used to it. For $10 a great buy (langtons) but if I had paid full price I wouldn’t rush back. Overall a good nothing over the top wine
 
When eating at a French restaurant you have to drink....Californian??

I was scouring the Jura section of the list when the very friendly Somm at Hubert pointed me in the direction of this, and my goodness I'm glad he did. It's everything you want from a Trousseau, silky texture, complex herbaceous nose, a beautifully complex palate that drives through with a laser like acidity.

I've been told the chardonnay is even better, now comes the fun game of trying to track down such a rare beast.
 

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MrsMajor wanted some fish for dinner tonight so off to the local fish joint. We have some snapper that came in this morning...sold.

Those crabs looks good...I'll have a couple of those as well

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Gee those oysters also look good...I should also have a doz.

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Now what wine would be best ???

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Perfect.

Pity there's nothing left for the snapper
 
A couple of delicious unusual whites with lunch at spiffy Hearth at the PER Ritz-Carlton yesterday.

The Pierro was described on the wine list as Chenin, Riesling, Viognier and it certainly tasted and had the texture of containing Viognier. I only just noticed the label says Chenin, Sauv Blanc, Riesling. The plot thickens when a check of the Pierro website states the current 2020 is Chenin 85%, Sauv Blanc 10% and Viognier 5%. Puzzling.

I'm going to Margs later next week; I'll drop by Pierro to get some and hopefully get to the bottom of what really goes into it. Maybe it's a seasonal moving feast.

Anyway, it was very nice with the scallop and abalone entrees - so we had another one with the desert and cheese. :)

Some more crafty marketing to overcome the Albarino-that-wasn't-but-was-really-Savagnin catastrophe. This worked well with the Rankin Cod mains that my mate and I both had.

A bottle of Ruinart pre-lunch and another post-lunch rounded out a very pleasant 6.5 hours. :)

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