Wine Reviews: Weekly Mini Round-Up For April 11, 2016

Vinted on April 11, 2016 binned in wine mini-reviews

So, like, what is this stuff, anyway?
I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes with you via twitter (limited to 140 characters). They are meant to be quirky, fun, and easily-digestible reviews of currently available wines. Below is a wrap-up of those twitter wine reviews from the past week (click here for the skinny on how to read them), along with links to help you find these wines, so that you can try them for yourself. Cheers!

  • 14 La Villa Barton Cotes de Provence Rose (Cotes de Provence): Delicate flowers that are looking for a partner in as Asian spring-roll $20 B >>find this wine<<
  • 13 Nasiakos Agiorgitiko (Nemea): A fruity romp is on display, and the dancer is keeping excellent balance through tricky maneuvers. $17 B >>find this wine<<
  • 10 Parparoussis Winery Nemea Reserve (Nemea): You will not really understand it until you are grilling lamb; then your eyes will open $42 A- >>find this wine<<
  • 14 Bonny Doon Vieyard Clos de Gilroy Grenache (Monterey County): On the heavy-handed side, but also generous with the clove & pepper. $20 B >>find this wine<<
  • 14 Bonny Doon Vineyard Gravitas White Wine (California): Vanilla, custard, and flowers, all coexisting quite peacefully, it seems. $16 B >>find this wine<<
  • 15 Celsius 13 Sauvignon Blanc (Marlborough): Lays on the charm a bit thick; don't worry, because you will thoroughly enjoy yourself. $18 B+ >>find this wine<<
  • NV Mas Fi Cava Brut Rose (Cava): The game being played here – and it's a fun one – has a name, and that name is "Let's get fresh!" $12 B >>find this wine<<
  • NV Mas Fi Cava Brut Nature Reserva (Cava): No dosage, but also no fooling around, and no cause for reservations about enjoying it. $13 B >>find this wine<<
  • 07 Fattoria I Veroni Chianti Rufina Riserva (Tuscany): Sweet, plummy Chianti kisses, followed by totally funky Chianti dance moves. $34 B+ >>find this wine<<
  • 14 Mt. Beautiful North Canterbury Chardonnay (North Canterbury): Lovely now; with roast chicken, it'd be downright beautiful indeed. $18 B+ >>find this wine<<
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Pinooooooooooh Yeeeeaaaah (Two Exceptional Pinot Noir Recent Releases)

Vinted on April 7, 2016 binned in kick-ass wines, wine review

Sometimes, the wine sample pool giveth, sometimes the wine sample pool taketh away (usually it taketh away my hope), and sometimes – very rarely – the wine sample pool giveth and then giveth some more.

Today’s focus is the latter; two Pinot Noir recent releases that are downright exceptional. Exceptional enough that I drank the shiz out of tasted them over several days. You know, just to be sure.

The first comes from a producer with which I’m peripherally familiar, having sampled some of their wares over the years, and been suitably impressed enough with their Sonoma releases to have featured one of them in the 2012 Most Interesting Wines of the Year round-up. I have even forgiven that producer – Donum Estate – for their borderline-garish tagline (“the gift of the land…” man, it’s even painful to type that).

The second is the inaugural release from Louis Jadot Estates‘ recently-acquired Résonance Vineyard; and it’s an effort that hits it so far out of the park at its first at-bat that it probably has well-established Yamill-Carlton producers ripping their hair out…

Read the rest of this stuff »

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No, That Oral Microbiota Study Did Not Invalidate The History Of Wine Tasting

Vinted on April 5, 2016 binned in commentary, wine news

Let’s start with the short version: we all need to calm the hell down.

If social media reaction is any indication, the wine world is losing its shiz over the potential implications of an interesting study highlighted recently on The Academic Wino blog by Becca Yeamans-Irwin. Why we seem to go through this in April of each year I don’t know, but maybe the pursuit of an answer to that is worthy of its own study?

Anyway, according to that blog post, a 2015 study from the journal Food Chemistry suggests the following (quoted from the article):

“…it is possible that the perception of different wine aromas can be altered by physiological factors like mouth temperature, saliva composition, or the oral microbial community present in each individuals’ mouths.”

The study found that an individual’s unique oral microbiota makeup is capable of hydrolyzing certain compounds found in both grapes and in wine, thus changing how the wine’s flavor and aromas are perceived on an individual basis. The process potentially gives some scientific explanation as to why individuals perceive different aromatic and flavor aspects when tasting the same wine. All of which lead Yeamans-Irwin to conclude that

“This [sic] result could have profound implications on how we understand wine tasting and the perception of aromas and flavors for any given wine.”

The problem is that a lot of people seem to be ignoring the “could” part of her statement…

Read the rest of this stuff »

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