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Elegant Wines | 1 Wine Dude - Page 16

Posts Filed Under elegant wines

An Elegant Date-Night Double-Team

Vinted on November 25, 2011 binned in elegant wines, wine review

When you are parents to an active, creative, inquisitive, overtly-social, never-seems-to-stop-talking-like-EVER toddler, you don’t mess around when it comes to date night.

You’ve got something along the lines of three hours to enjoy dinner, drink wine and indulge in adult conversation. This is not, therefore, a time for risky experimentation. You do not go for totally unknown quantities – you go for ringers.

Which is precisely what I did this week when (a rather harried and child-care-worn) Mrs. Dudette and I hit our fave local Italian joint on date night (if you visit, I’ve got three words for you: Cannelonni di Carne!).

Anyway… I tough week of childcare for Mrs. Dudette inspired me to double-team her ass, vinously-speaking, pulling two such elegant and downright-gorgeous ringers from the “holy-crap-where-am-I-gonna-put-this-stuff”-sized sample pool – a vintage bubbly direct from the area that started it all, followed by one of the brightest stars of the shining Pinot Noir galaxy that is the Sonoma Coast.  Yes, both are flirting with the too-rich-for-my-blood price range, and at least one of them is flirting with where-the-f*ck-can-I-find-a-bottle-of-this-already availability due to its small production, BUT… both are stellar, expressive, beautiful wines, and are well-worth your wine geek time seeking them out. Now, since I’m flirting with stringing-too-many-words-together-with-hyphens territory, let’s get to the real meat on this plate…

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Feeling The Heat In California: Are Paso Robles Wines Too High In Alcohol?

There’s one thing you need to know about Paso Robles wine country.

It can get hot.

And I’m not talking about the Summertime temperatures, or even the Indian-Summertime temperatures, which had busted through the 100F mark not too long before my visit to Paso in October.

No, I’m talking about the wines.

After tasting through a small score of the vino on offer from several of Paso’s wine producers, the most prominent takeaway was that there were so many wines that were made from very, very ripe fruit – wines that generally exceeded 14% abv in the whites and regularly hit over 15% abv in the reds.

That is not an inevitable conclusion for Paso Robles wine.  And I know this because it wasn’t always the case.

During my Paso visit, I dined at the home of Gary and Marcy Eberle, who own Eberle Winery in Paso. Over the course of our meal (also attended by representatives of several other Paso producers), Gary opened a few bottles of Eberle Cabernet Sauvignon Reserve from the early 1980s. Those wines were a far cry from being dead – in fact, they were vibrant, with juicy red fruits underpinning aromas of dried herbs.  In other words, those wines were refined, food-friendly, and eminently drinkable.  The abv? About 13%

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1WineDude TV Episode 42: Port, Simplified!

Vinted on November 7, 2011 binned in 1WineDude TV, elegant wines

In this episode of 1WineDude TV, I attempt to simplify one of the greatest of cool-weather beverages, Port – and I try to tell you most of what you will ever need to know about Port in under five minutes.  I fail, primarily because I go way over five minutes, but along the way I reveal a simple fact about Port that just might blow your mind, and taste a great (and relatively inexpensive!) introduction to the Ruby Port style.  Enjoy!

Tasted in this episode:

Cockburn’s Special Reserve Port (Porto)
Price: $18
Rating: B

Apparently this long-standing Reserve Ruby Port (Cockburn’s invented the Reserve category in the late 1960s) from this long-standing producer (they’ve been in the Port biz for about 200 years) was revamped recently when Symington Family Estates gobbled up Cockburn’s last year – the grapes are primarily from the Quinta do Canais vineyard in the upper Douro, and the style has been tweaked along with the packaging.  The result is a higher-quality Reserve Port that’s quite true to its Ruby colors: semi-dried fruits like fig and date can be found, along with dark cherries, plums and the “signature” peppery spice that marks a good Ruby. Chocolate notes send the whole thing down the hatch in a fairly well-balanced, elegant, and downright genteel package. A solid buy for cooler evening, post-dinner, fireside-chat action.

Cheers!

High And Dry: Making Sweet Vin Santo (Wine) Love In Chianti

Vinted on October 20, 2011 binned in elegant wines, on the road, wine review

So… remember that little bottle of Vin Santo that I lugged back from Castello di Volpaia (with a not-insignificant amount of help from the VinniBag) during my post-Summer vacation in Tuscany?

Well, it remembers you.

Ok, not really – that would be pretty spooky, wouldn’t it?  Like that goldfish in the bowl that was tormenting the kid in that South Park episode.

Anyway, as the weather in the Mid-Atlantic turns towards the cooler side, my vinous thoughts start to move away from Soaves of the world and towards the luscious, viscous, warming spectrum of dessert-style wines. And so I thought that a quick review of the wine that accompanied my long journey back to the States – and a recap of its production from my tour at Volpaia – might serve as an interesting introduction into how the (usually) sweet Tuscan wine Vin Santo is made.

Hang onto your sweet teeth, and let’s take a peek inside this Tuscan attic…

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