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Wines with Thanksgiving Leftovers


leftovers

Lou brought a trio of bottles over to go with Thanksgiving leftovers.  Coupled with a magnum of Bandol we tasted through some diverse wines.  The 1997 Argyle, Pinot Noir, Willamette Valley is from a moderate vintage and provides enough interest for a small glass.  The wine tastes as if the fruit were not quite ripe when picked.  Despite that criticism, the wine itself is chugging along and in no way decrepit.  From a much better vintage the 2001 Castello di Brolio, Chianti Classico looks significantly younger than its age.  It is full of color and dark red fruit delivered with some bright acidity.  While it is not particularly complex, it is in fine shape and made for solid drinking.  The magnum of 2007 Domaine de Terrebrune, Bandol proved to be my favorite wine of the night.  It is a touch soft at first then opens up to plenty of clean, maturing flavors with an attractive mineral streak.  It even seemed racy for a bit. There is no mistaking the 2013 Damiani Wine Cellars, Cabernet Franc, Finger Lakes for any other grape.  The aromas and flavors work in that lifted greenhouse or vegetal quality to good effect.  Actually, the wine is surprisingly packed with flavor.

1997 Argyle, Pinot Noir, Willamette Valley
Alcohol 13.5%.  More stemmy flavors the fruit at this point but the lifted fruit is still there in the form of bright, dry red fruit.  It tastes a bit short of ripe fruit.  With enough interest for a small glass it is more remarkable for holding up this long.  * Now.

2001 Castello di Brolio, Chianti Classico
Imported by Paterno Wines International.  Alcohol 13.5%.  Surprisingly dark but on closer inspection there is a garnet hint on the edge.  In the mouth are dark red fruit flavors, polished wood, and unfortunately a touch of heat in the end.  The flavors are dry with a generally bright outlook.  There is even some structure.  Overall this is a very solid wine that is simply not too complex.  ** Now – 2018.

2007 Domaine de Terrebrune, Bandol en magnum
Imported by Kermit Lynch.  This wine is a blend of 85% Mourvedre, 10% Grenache, and 5% Cinsault.  Alcohol 14%.  It is subtle for just a bit before the flavors accelerate through the mouth with a racy, mineral quality.  *** Now – 2018.

2013 Damiani Wine Cellars, Cabernet Franc, Finger Lakes
This wine is 100% Cabernet Franc. Alcohol 13.5%.  Fairly attractive nose of red and blue fruit marked by lifted greenhouse aromas.  The flavors bear the same vegetal hint but it works well with the fruit.  There is quite a bit of stuffing and freshness to make this enjoyable.  ** Now – 2017.

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