The Wine Thread

[muffler dragon]

Yeah, it's kind of a bummer that Montrachet is so pricey.

I don't have brands off the top of my head, but, unoaked Chardonnay is getting pretty popular... at least to the point that you should be able to find it in a decent wine store or large grocery. IIRC, if you can find some Dry Creek Valley (Sonoma), stylistically it's probably pretty close to what you're looking for--even without the oak. And likely has not gone through an intentional malolactic fermentation (which causes the buttery flavor/fatty mouthfeel).

You talk like someone who runs a winery. What type of grapes do you grow? :p

 

[AKAK]

What type of grapes do you grow?

I grow nothing... my middle name is agentorange.

 

[cincibuck]

Yeah, it's kind of a bummer that Montrachet is so pricey.

I don't have brands off the top of my head, but, unoaked Chardonnay is getting pretty popular... at least to the point that you should be able to find it in a decent wine store or large grocery. IIRC, if you can find some Dry Creek Valley (Sonoma), stylistically it's probably pretty close to what you're looking for--even without the oak. And likely has not gone through an intentional malolactic fermentation (which causes the buttery flavor/fatty mouthfeel).

Thanks for the tip. I used to love Mouton Cadet, a white burgundy that was always a bit more than I wanted to pay. I bought a bottle last year, about ten years since I had last tasted it and the French had ruined it with grapefruit and apricots and God knows what else. Must be something they marketed for Americans only.

Last year I was in Bavaria -- Schwabbish - Halle -- for two weeks and had a difficult choice to make between the local beers and the local Rieslings. Both were excellent but all for local distribution only.

 

[knapplc]

Yeah, it's kind of a bummer that Montrachet is so pricey.

I don't have brands off the top of my head, but, unoaked Chardonnay is getting pretty popular... at least to the point that you should be able to find it in a decent wine store or large grocery. IIRC, if you can find some Dry Creek Valley (Sonoma), stylistically it's probably pretty close to what you're looking for--even without the oak. And likely has not gone through an intentional malolactic fermentation (which causes the buttery flavor/fatty mouthfeel).

Dry Creek Valley is a fantastic appellation. I've had some truly memorable reds from Dry Creek Valley, specifically Red Zin's (I'm pretty sure it was Alexander Valley).

 

[Brewtus]

Dry Creek Valley is a fantastic appellation. I've had some truly memorable reds from Dry Creek Valley, specifically Red Zin's (I'm pretty sure it was Alexander Valley).

I was in Sonoma County a few years ago and if I recall correctly Dry Creek Valley is known for Zin's (IMO there is only one kind of Zin - Red), Alexander Valley is known for Cab Sauv, and Russian River Valley for Chards. But after visiting a couple of dozen wineries over a few days, things are a bit fuzzy now.

 

[knapplc]

I think Alexander Valley was the name of the vintner. I have to go home and look at the bottle. I'm probably getting the name wrong, and I haven't been out to Wine Country for a decade.

 

[AKAK]

Thanks for the tip. I used to love Mouton Cadet, a white burgundy that was always a bit more than I wanted to pay. I bought a bottle last year, about ten years since I had last tasted it and the French had ruined it with grapefruit and apricots and God knows what else. Must be something they marketed for Americans only.

Last year I was in Bavaria -- Schwabbish - Halle -- for two weeks and had a difficult choice to make between the local beers and the local Rieslings. Both were excellent but all for local distribution only.

Not to be argumentative at all... but, I think Mouton Cadet is a bordeaux label... so, you can run into heavy Sauv blanc blend... welcome to grapefruitiness.

I think Alexander Valley was the name of the vintner. I have to go home and look at the bottle. I'm probably getting the name wrong, and I haven't been out to Wine Country for a decade.

Alexander is a Sonoma AVA. (Silver Oak has some stuff from there, for ). But, there is also an Alexander Valley Winery.... so, it gets confusing. Sort of Like Stag's Leap Cellars being within the Stag's Leap AVA.

 

[cincibuck]

Not to be argumentative at all... but, I think Mouton Cadet is a bordeaux label... so, you can run into heavy Sauv blanc blend... welcome to grapefruitiness.

Yep, it was a French white bordeaux label and still claims to be one, but my God -- excuse moi, Mon Dieu, Sacre Bleu! La bordeaux blanc est maintenant merde!

 

[knapplc]

I'm terribly uneducated in French wines. I've been to France twice, and took a weekender down to Bordeaux/Loire Valley during the vendange, but I could tell you more about the sights we saw than the wine we drank. My sister-in-law lives in Paris and her husband is my French wine guru, but frankly it's such a huge undertaking for me that I just rely on what he tells me.

We spent one night in St. Emilion, in a great little B&B with (of course) a vineyard out back. I remember the meal we had at a local eatery, the candle ceremony the town did at dusk, and the fact that the wine was all good, but other than that I couldn't tell you anything about it.

Clearly I need to return to Bordeaux for more research.

 

[cincibuck]

We spent one night in St. Emilion, in a great little B&B with (of course) a vineyard out back. I remember the meal we had at a local eatery, the candle ceremony the town did at dusk, and the fact that the wine was all good, but other than that I couldn't tell you anything about it.

What more do you need to know?

Clearly I need to return to Bordeaux for more research.

Oui.

 

[AKAK]

but frankly it's such a huge undertaking for me that I just rely on what he tells me.

It just is for anyone... It's a full on fucking hobby to be really up a region... nevermind a whole country... and a one like France when it comes to wine.

I just try to know enough to know that if I try something, I'll have a good idea of what I'm getting into before I try it.

 

[THEWOOD]

Big fan of Pinor Noirs...anyone else?

Cheap one thats not bad is AtoZ, runs about 17/bottle here in Chicago.

SeaSmoke, Merry Edwards, GoldenEye, Twomey are all solid options albeit expensive.

Wife and I also like Chateauneuf-du-Pape wines, yet not very versed in the best offerings.

 

[AKAK]

Wife and I also like Chateauneuf-du-Pape wines, yet not very versed in the best offerings.

Now you're talking.

 

[MaxBuck]

Chateauneuf-du-Pape and Cote-Rotie lovers owe it to themselves to sample the Syrah offerings from Elizabeth Spencer Wines (Napa). I personally prefer a more fruit-forward style such as the Australian shirazes typify, but Spencer does a more balanced approach.

I tend to drink almost as much shiraz/syrah these days as I do cabernet. Unfortunately, few of either grape is available for less than about $17-18 that I enjoy drinking, and they start getting really good if you're willing to spring about $25. Dante made a nice 2007 cab that was fine, for about ten bucks, but those don't come around very often. :(

 

[AKAK]

Chateauneuf-du-Pape and Cote-Rotie lovers owe it to themselves to sample the Syrah offerings from Elizabeth Spencer Wines (Napa). I personally prefer a more fruit-forward style such as the Australian shirazes typify, but Spencer does a more balanced approach.

I tend to drink almost as much shiraz/syrah these days as I do cabernet. Unfortunately, few of either grape is available for less than about $17-18 that I enjoy drinking, and they start getting really good if you're willing to spring about $25. Dante made a nice 2007 cab that was fine, for about ten bucks, but those don't come around very often. :(

Hmm... I'm drinking Syrah right now.