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ML Wine Club
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Message 1.Â
Posted by aminam (U2277964) on Sunday, 21st December 2008
After a thread in TB, I'm wondering whether anyone would be interested to have an ML Wine Club? I'm not talking anything particularly grand, just a forum where we can compare notes about what we're enjoying drinking, hints and tips, bits of knowledge, ask questions and so on.
Also suggestions about what to eat with which wine and so on.
I sometimes post about wine in TB but feel a but odd so doing (don't really know why) so wondered if there's any point in having a regular thread that people can come to when they want to talk about all things vinous.
Am x -
Message 2
Posted by Leaping Badger (U3587940) on Sunday, 21st December 2008
Count me in. I've discovered some rather toothsome wines recently, will scratch my head and try to remember what they were (and how much they cost) and write little reviews here. Also always keen to discover new wines, so will be great to hear what other people have been enjoying.
Thanks for starting this thread, Am.
'Ö' -
Message 3
Posted by Lady Macbeϯh - not without mustard (U550479) on Sunday, 21st December 2008
Sun, 21 Dec 2008 13:53 GMT, in reply to Leaping Badger in message 2
I'm in.
Lady M - good on cheap and cheerful -
Message 4
Posted by aminam (U2277964) on Sunday, 21st December 2008
Part of my problem is that I don't really have the vocabulary for talking wine.
Anyway ... to start the ball rolling, last night I finished off the remains of a bottle of Beaujolais Nouveau which a friend brought when he came to dinner a few nights ago. Normally I like to choose the wine we drink when people come to eat: although I always like to be brought a bottle, I wouldn't necessarily open it there and then unless the guest(s) expressed a particular wish to taste it. But ... well, I'd made a lamb stew with beans and winter veg and it just seemed like the right thing.
I'm often quite skeptical about Beaujolais nouveau because it CAN be the triumph of marketing and excitement over quality. I love the single vineyard beaujolais like St Amour, Julienas, Chiroubles and the like - but these are generally older, more complex wines and in recent years the BN I've tasted has often been a bit thin and sour.
But this was Joseph Drouhin - a name I know from other beaujolais which are very good - and it had come from one of our favourite wine dealers. It was lovely. I served it with a very slight chill on it. Fruity (think blackberries and sour cherries most of all) but not sweet. A very slightly woody, licquorishy (!) after-taste. And - best of all - none of that fierce, fresh alcohol note you get with a lot of BN. Smooth and soft. And enough "acid" to cut through the lamb.
I still don't QUITE know what all the fuss is about with BN because it seems unconscionably young to drink a wine - even before it has settled into the bottle. But - while it's true that I prefer older Beaujolais - I liked this very much and would happily drink it again if it came my way (not sure I'd buy it tho'. Wonder how much it cost?).
Am x -
Message 5
Posted by Alsdouble (U524298) on Monday, 22nd December 2008
Ams, what do you mean about the vocabulary?
It either rolls across the tongue and pleases you or doesn't. Or makes you think, how much did I pay for this, did I really know what I was buying?
It's down to what you like.
For me it's red wine, the Balkans, France, Italy and nowhere else.
White. Hocks are good, but with a diferent taste. And very variable around the main theme. And as cheap as possible otherwise you can be disappointed at twice or three times the price.
And I always stay clear of 'fruity with a hint of citrus.' That's an absolute no go area.
Best drink for me, and only £2.58 per bottle is Good Frech Red from Morrisons. It does all the things a red wine should.And it sells like hot cakes.
They'd sold out yesterday so I paid double for something unknown. It aint as good. -
Message 6
Posted by aminam (U2277964) on Monday, 22nd December 2008
Indeed it is. Unless ... there's a lovely Brown Brothers dessert wine called Orange Blossom Essensia which is sweet and lovely with just a tiny orangey hint. Great with Christmas Pud.
But I agree that citrus isn't a welcome taste (to me) in un-pudding wine. I like my white wine to taste of gravel and gooseberries - my favourite is Menetou Salon, chilled rather more than is "recommended". Though I am increasingly getting to like white burgundy - a friend cooked turbot a few nights ago and I bought a bottle of Rully Premier Cru - incredible. Straw and butter.
Recently paid €2.79 for a Cotes du Rhone in the French supermarket which was just spectacularly good. Warm, fruity, rich ...
Am x -
Message 7
Posted by Auntie Clockwise (U8040384) on Monday, 22nd December 2008
Can I join? More to learn from others than because I have much expertise. I live in a rural area and most of my access to wine is from the major supermarkets. Although there are good wines to be had, I'm sometimes struck with the sameness of the selection and try to look for the more unusual grape varieties and wine making regions. I wonder about whether it's worth ordering online occasionally - any recommendations for good sites?
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Message 8
Posted by Mylovelyhorse (U7473297) on Monday, 22nd December 2008
Oh, lovely. A wine thread.
I'm the proud owner of three bottles of Pineau des Charentes. For those who might not know, it's made from cognac, mixed with fresh grape juice - so technically it's not even a wine at all - but it IS delicious. The only problem is sticking to the golden 'only one glass of this before dinner' rule. It's so nice I'd love to snaffle lots of it, but the only time I did I really really knew about it the next day. (It's around 17% in strength, so not even vaguely near the same league as spirits.)
Most of my wine is of the 'fairly hefty red' variety. I'm a big fan of Chilean cabernet sauvignon. Such wonderful wine at a very reasonable price. -
Message 9
Posted by PinaGrigio (U11141735) on Tuesday, 23rd December 2008
Am - great idea for a thread. You can probably tell by my name that I prefer white to red, but I do like a drop of a light Beaujolais Nouveau in the summer.
I'm also more along the lines of looking to learn from others' recommendations than being able to speak with any authority, I'm afraid! Mostly drink New World whites although have a soft spot for a nice German riesling or Gewuerztraminer on occasion. -
Message 10
Posted by aminam (U2277964) on Tuesday, 23rd December 2008
Hi Pina
I love some New World whites but I have to say I have gone off them a bit recently. I used to adore New Zealand Sauvignon - almost Disney in its flavour and intensity - but there's something very in-yer-face about it which I find quite off-putting sometimes. I have never liked oaked chardonnay and can't think I'll ever learn to - esp the Australian ones.
I used to love Italian whites from the Alto Adige but find them quite costly these days. Also Galestro with the violet foil top - gorgeous.
These days I buy mostly French - though won't turn my nose up at anything from elsewhere! My favourite dry whites are the Loire sauvignons - Pouilly Fume, Quincy and, especially, Menetou Salon. But there's also good sauvignon further south - there's an Haut Poitou which is like taking a mouth full of gravel (in the best possible sense).
Gewurztraminer is ACE. Nearly bought a couple of bottles of Dopf this afternoon but ... well, slightly cost-prohibitive at the moment.
Trying to organise the Christmas wines - we won't do anything grand but I think we will open the wine that started me thinking about this thread - a 20-year-old rioja that has been lurking in the cellar for years. Bet it'll be great with guinea fowl.
It would be interesting to do something ORGANISED with this thread - possibly all drink the same thing at the same time and post about it? Or drink a particular variety or type so that we all try a different white burgundy or a different moulin à vent or whatever.
Am x
Am x -
Message 11
Posted by Lady Macbeϯh - not without mustard (U550479) on Tuesday, 23rd December 2008
Tue, 23 Dec 2008 17:01 GMT, in reply to Aminam in message 10
Pouilly FumeÂ
Yum! Can't afford it, though. Glum. It would be interesting to do something ORGANISED with this threadÂ
Excellent idea. Mind you, I'm a supermarket girl, myself, so nowt from Oddbins, OK? -
Message 12
Posted by Auntie Clockwise (U8040384) on Wednesday, 24th December 2008
I'd be interested in people's preferences for wines to go with the traditional Christmas meal. I've varied over the years between a well flavoured white, like gewurztraminer (excuse spelling if wrong), or a good red (claret is always nice). What do others do?
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Message 13
Posted by aminam (U2277964) on Wednesday, 24th December 2008
I think Gewurztraminer and turkey is a great combination, though it needs to be quite a robust turkey with big flavours to stand up to a really spicy Gewurz like Dopf & Irion. If you want another really flowery wine try a sauvignon. But turkey also goes nicely with white burgundy like Macon.
A good red burgundy like Mercurey is fruity and light but also intense enough to do the business. Personally I'd find claret a bit heavy with fowl but that's only a personal thing. (If I had a bottle of good claret I'd save it for the cheese.) That said there are nice light clarets that would work fine with turkey - but I think I'd go for something rather lighter in tone. What about a nice Cotes du Rhone like Sablet or Rasteau? Or a single-vineyard beaujolais (Moulin à Vent is the meatiest but they're all lovely and will go well with fowl.)
We've got a caponised guinea fowl - with prune stuffing - for tomorrow. I'm havering between an ancient bottle of rioja, a bottle of Mercurey and a bottle of Beaune. Can't decide. I'm worried that the rioja will obliterate the meat. Any thoughts?
Am x -
Message 14
Posted by Auntie Clockwise (U8040384) on Wednesday, 24th December 2008
Thanks for advice Ams. Afraid I've never been lucky enough to taste an ancient rioja, so can't reciprocate but hope others will be able to post more knowledgeably.
Hope everyone on this thread has a wine lovely holiday. -
Message 15
Posted by PinaGrigio (U11141735) on Wednesday, 24th December 2008
Am - totally with you on the Chardonnay front. Ick ick ick. Have discovered that we've inadvertently picked up a bottle at the supermarket t'other day so that'll be going over to parents at some point! *love* Pouilly Fume but as LadyM says, a treat round here (though have got a bottle for bruv for Christmas). And am quite getting into French sauvignons at the mo.
if you've got 'strong' flavours such as prune stuffing in your lunch tomorrow I would have thought you'll be ok with a Rioja, wouldn't you? We're having turkey so are going to try a bottle a friend gave us for Christmas - it's a 2007 Grande Reserve Touraine sauvignon from Caves de la Tourangelle. Anyone heard of it (I haven't!)?
would also be up for some Horganisation too. I'm quite happy to try anything once....
Seasons greetings to you too, Laurie. -
Message 16
Posted by aminam (U2277964) on Wednesday, 24th December 2008
Re chardonnay ...
Interestingly the thing that we get (got) from the New World as Chardonnay - heavily oaked, massively fruity, all those mango and banana flavours - is worlds away from a discreet, lovely Burgundy chardonnay. A lot of white burgundy is a blend of grapes (though I can't remember the names) but you do get 100% chardonnay and it can be really lovely. We had some a few months ago - unoaked, restrained, soft but with a bit of "poke".
I think it's the oak that puts me off. Though oddly I love retsina and things like that.
Regarding our rioja - it's been living with us since about 1993 and is a 1987 Marques de Murrieta. Not sure. O/H doesn't seem as keen as I am!
Am x -
Message 17
Posted by Leaping Badger (U3587940) on Thursday, 25th December 2008
Am,
Really can't advise re the rioja, as have never had rioja more than 3 or 4 years old, but that link I gave you the other day suggests that now is a good time to drink 1987 riojas, which suggests that the right rioja can age well. Wines that age well tend, I think, to become more subtle over time, and possibly a bit more complex, and the blowsiness of some reds (especially bordeaux) goes, which is why they are best drunk aged.
So although I don't know what yours will be like, it should be more subtle than a younger bottle of the same wine. (I've just gone back to your original thread to find the link I gave, and noticed that it's the Ygay, which I /love/ - yum!) I reckon it would be good with game; I know guinea fowl is supposed to be lighter in flavour than other game meats, but I'd imagine the wine wouldn't overpower it. (I suppose if that is a concern, you could drink small amounts of wine with the meal and have some water too, so you can cleanse your palate before taking another mouthful of food.)
Here's the link again, which says 1987 is a very attractive vintage, and now at its peak (I've notice that the page was written in summer 2008, so not out of date) - - I have to say I'm somewhat jealous.
Do enjoy it - or not, if you decide not to drink it. I suppose if your OH isn't keen, it'd be a bit unfair to make him drink it, as it was his present... ah well.
And if you do drink it, do report back. I'm planning to have my old wine today, along with a nut roast, of which I found a recipe online yesterday which looks rather lovely: - I'll let you know how it is.
'Ö' -
Message 18
Posted by BasiainBrooklyn (U505001) on Thursday, 25th December 2008
I'm with you in spirit my dears. Give my deep love to the next bottle of 94 Cab Sauv you come across.
Love that this thread is next to the alchy thread on the mayo.
Ach, life.
Enjoy your Christmas wine,
love Bash x -
Message 19
Posted by aminam (U2277964) on Thursday, 25th December 2008
Ooops Bash ... have I been a bit insensitive?
Happy Christmas! Am x -
Message 20
Posted by politebirder (U4482231) on Thursday, 25th December 2008
Am, you could never be insensitive & I'm sure Bash was amused by the juxtaposition of threads.
May I have your thoughts on the bottle of 2004 St Emilion Grand Cru that I picked up from Aldi for under a tenner?
Was 2004 a good or bad year? Should I decant it? -
Message 21
Posted by Leaping Badger (U3587940) on Thursday, 25th December 2008
Birder, why don't you give us your thoughts on it once you've tasted it? Sounds as though it could be delicious - I've always been partial to St Emilion wines.
'Ö' -
Message 22
Posted by politebirder (U4482231) on Thursday, 25th December 2008
Merry Christmas, Badgie.
I decanted it & it is very nice indeed. Lots of berry tastes, enough tannin but not mouth-withering. Getting better by the half-hour too: I'd suggest decanting it for longer than the 2 hours I gave it.
I usually drink Chilean but like good quality French, especially St Emilion. I'd get this again. -
Message 23
Posted by aminam (U2277964) on Thursday, 25th December 2008
I believe you should always decant claret. Not only because there may be crud in the bottom of the bottle but also because it's better from a decanter because it gets a bit of air when you pour it from the bottle. That said, we're not regular decanter users.
HOWEVER. Today we have decided to open a bottle of 2003 Moulis en Medoc. It's called Chateau Tour-Granins Grand Poujeaux. We bought it there and it was recommended with "big poultry and game" so we figure it will work with the guiniea fowl. Haven't a clue what it's going to be like but we've decided to reserve the rioja for when we next eat a big lump of beef with friends.
O/H is just about to do the decanting. I'll keep you posted.
Am x -
Message 24
Posted by BasiainBrooklyn (U505001) on Thursday, 25th December 2008
Oh my God no! Never! (Look, you got two excl mks for Christmas! Ok, three.)
Absolutely PB.
I was just being wistful and sort of supportive. I think it's a divine hobby. Have several for me today everyone,
lots of love,
Bash x -
Message 25
Posted by aminam (U2277964) on Thursday, 25th December 2008
Well the claret was great but O/H has retired hurt ... stomach cramps and, well, I'll spare you the details. Sadly this is not the result of over-indulgence as he was feeling ropey before lunch and ropier after. Sigh. And of course when someone else is ill the last thing you feel like is Christmas pud.
I may have another glass of claret later. But there's still half a bottle left. Wonder if I can rinse the bottle, pour the wine back, stopper it and save it for another day?
Am x -
Message 26
Posted by sweetfeet (U3064123) on Thursday, 25th December 2008
Just reporting on the Christmas wine.
It was going to be Gevrey Chambertain but in the end o/h was desperate to open a bottle of Meursault Premier Cru Blagny, 2002 that we bought last year in Burgundy.
As we are vegetarian it doesn't ave to compete with the richness of meat and it was perfect.
Crisp, dry and somehow slightly salty, mingled with autumn fruits.
Nice choice himself. -
Message 27
Posted by aminam (U2277964) on Thursday, 25th December 2008
God. How gorgeous. I know what you mean about slightly salty ...
Our aperitif wine - of which we had a glass apiece, we've been very restrained today - was a tryout: a St Nicolas de Bourgueil rose. The palest palest pink and just slightly off-dry. Served very cold. It was fabulous.
Am x -
Message 28
Posted by sweetfeet (U3064123) on Thursday, 25th December 2008
Oh sounds lovely Am. I'm fond of a nice rose myself and because we try to do a Champagne run at least once a year usually have a few bottles of Rosé de Ricey. Some of Ricey Champers too of course.
-
Message 29
Posted by Michael Alexander Kearsley (U1675895) on Sunday, 28th December 2008
I usually watch Taste the Blood of Dracula if I am drinking Ruby Port or Claret. Usually I do this after donating blood later on in the evening, but on other occasions too.
I used to drink Youngs Chocolate Bitter while watching The Fog. -
Message 30
Posted by aminam (U2277964) on Sunday, 4th December 2011
Badgey suggested I resurrect this one so ... here we go. But a question this time.
We have a chum coming to dinner. It's not a Dinner-with-a-capital-d. His o/h is away at the moment and we want to look after him a bit while she's gone. A very simple meal - a few bruschetta to start with and then roast pork, roast potatoes, roast parsnips, carrots and cabbage. I tend to be reasonably restrained when I roast a joint - no fancy marinade or anything, though this time I might caramelize some vegetables beneath the meat and use them to make a sauce. I may also make some apple sauce if there are any apples left in the garden.
The question: what wine would you serve with roast pork?
For pork, I always end up thinking beaujolais, or perhaps a Loire red. But you may have other ideas. I'd like to hear them.
Am x -
Message 31
Posted by Leaping Badger (U3587940) on Sunday, 4th December 2011
Ah, good move, Amster. I'm not really drinking at the moment (it's not agreeing with me, sadly) but still love a good wine, so will follow with interest.
Funnily enough, although I cede to no one in my love for a good wine, I'm hopeless at the 'what would you serve with x?' question, as I never really store that kind of information. I just look at what's available and decide what will go best with what we're eating - never retain that information for future use. Just part of the great enigma that is my mind.
As usual, your meal sounds delicious. Wish I were your neighbour. Yum.
'Ö' -
Message 32
Posted by Auntie Clockwise (U8040384) on Sunday, 4th December 2011
Started reading this and was amazed to see a post from moi, then realised it was the old thread revived rather than a totally new one. I'm as inexpert now as I was when I posted a couple of years ago. For pork (you bad Jewish boy!), I often have a not too dry or light white. Probably not the done thing, but it works for me. Or how about a rose (can't do accents)?
-
Message 33
Posted by Lady Trudie Tilney Glorfindel Maldini (U2222312) ** on Sunday, 4th December 2011
Auntie C I saw this thread, read it with interest and then realised it was three years old! Don't know how I missed it the first time. OH & I have been interested as amateurs for years but still seem to be very inexpert!
When you mentioned roast pork, Am, I was going to suggest something like Fleurie, I've never quite understood rosés - they don't so anything for me as a rule, but when we were in France recently I was suprised to see how popular they seemed in restaurants.
My weekend choices tend to be whatever's on special offer at the supermarket, which saves thinking but is against the spirit of it really. -
Message 34
Posted by Auntie Clockwise (U8040384) on Sunday, 4th December 2011
My weekend choices tend to be whatever's on special offer at the supermarketÂ
That's my fallback position as well. But I do wonder when I see all these 'half price' offers whether the wines were actually worth the full price in the first place. -
Message 35
Posted by Leaping Badger (U3587940) on Sunday, 4th December 2011
Ooh, Fleurie, that's an excellent suggestion, Erms. Thinks: wonder whether I've still got that bottle of Fleurie in my rack-oops-I-mean-cellar? Drool.
'Ö' -
Message 36
Posted by aminam (U2277964) on Sunday, 4th December 2011
Mintz I'm so with you on rosé. I don't really get it although I've been known to guzzle it as an aperitif. It doesn't really work with food, for me. A bottle of clairet might do the trick but we don't have any of that downstairs.
No Fleurie to hand this evening but Julienas and Rully are down there. Hmmm. And I have some nice St Nicolas de Bourgeuil, and I happen to know that guest is a bit partial to that!
Hmmmm. I'm off to the cellar. I'll let you know.
Am x -
Message 37
Posted by SussexCornflower InTheFinalCountdown (U13833966) on Sunday, 4th December 2011
Evening All ...
Sensible time of day to resurrect this thread..!
I love Fleurie but I rarely buy it just for me.
Bought a bottle of Zinfandel this morning and it will be opened sometime during the week.
Bottle of cheapo Claret from the Co-op on the go at the moment. Good for everyday use. -
Message 38
Posted by aminam (U2277964) on Sunday, 4th December 2011
The St Nic de B is 2010. Is that a bit young? My instinct is to leave it but ... I know where it came from so can get more. Reckon we'll try it.
Am x -
Message 39
Posted by Alsdouble (U524298) on Sunday, 4th December 2011
Wine.? If it tastes good I drink it, if it doesn't I...drink it, but don't buy it agaie. If it tastes MINGIN it gets to go down the sink.
Can't go wrong with Italy, Balkans..and French okay.,,,Spanish also little less okay, South African, Chillean, Australian...beware....
Amazingly I also drink English Perry wine every week. Yes..pears! Isn't that amazing....I absolutely love it.
Growing grapes in my garden, would you Adam & Eve..no fruit yet...Will I ever see any? Dunno.
(spanner) -
Message 40
Posted by GuzziNut (U6364582) on Sunday, 4th December 2011
Can I join in please?
I. Think the asussies have eased off the oaking of Chardonnays, certainly in the late 1980s and 1990s an Aussie chard lept down the throat and throttled the tonsils
But latterly some are quite good IMO And seem to be less tonsil strangling
A well chilled new world Rose works well with a BBQ, again IMO, think warm evening, sitting on the terrace (and I can call part of our patio that, honest, as it is raised above ground level) -
Message 41
Posted by savannahlady (U2362903) on Sunday, 4th December 2011
Lovely to see this back again Am - thank you. Lighter drinker than I used to be for various reasons, I still love wine and love talking about it and would really like to introduce people to a few wines from our area of France - the Languedoc- Roussillon, which used to have the most dreadful reputation for wine but which for the past 10/15 years has produced wine of consistently better quality year on year.
Roast pork - fruity, spicy whites are good and the lovely appley freshness of German riesling would be a really nice one to have. I would avoid overly tannic reds and opt for subtly spicy fruit here too. Some examples of both: a good Montepulciano Abruzzo, Pinot Grigio Friuli Grave, 2010, Zarcillo Gewürztraminer, 2011, and a couple of riojas or chiantis could be good too.
Rose - is an aperitif for me and great on a warm summer's day on our terrace in France. Can't see it myself as something to drink with proper food - nibbles are fine.
Probably too late for you now - spent today lunching with, with others, at the home of friends who have a wonderful wine cellar and we enjoyed some stonkingly good reds, though they were decanted so I didn't see the label .
Hope to see more of this which is a really great idea.
Savvie -
Message 42
Posted by aminam (U2277964) on Sunday, 4th December 2011
Well the SNdB was fine, but it could have benefited from another year in the bottle in my opinion. Nice enough to go and buy a case ... but I'll make sure it's kept for twelve months so that the rough edges ease off a bit.
Am x -
Message 43
Posted by aminam (U2277964) on Monday, 9th January 2012
Weird moment today.
I have banged on here - maybe not in this thread, but over the festivities - about how much I love Mercurey from the house of Faiveley. And what turned up in the post, completely unbidden? A letter telling me all about Faively and how I can buy lots of rather marvellous Faiveley for E199.
Am wondering whether these folk are ML visitors and have seen my musings. Can't think how else they know where I am :^ )
Anyway, much as I'd love to, two score on a case of wine is probably a bit out of my league at the moment.
Am x
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