Comments for deVine Thoughts

Comment on Thanksgiving Dinner Wines by Bob Parsons

Bob Parsons — Mon, 05 Oct 2009 07:38:08 +0000

Goodness me Thanksgiving again so soon!

I would like to share with readers here my TN on a marvellous `83 Mas Amiel Reserve from Maury (Roussillon).

I think I purchased this bottle around 1992 from La Vigneronne in London. Probably paid around twenty pounds or so.
90% Grenache, Macabeu and Carignan I think? 70-litre glass demijohns then into foudres. Fortified, has a short stopper. 16% alc, opened and double decanted right away. Tasted with the staff at DeVines winestore downtown, we usually open something different from time to time!! Some of their comments are in quotation marks.

Color. Rainbow of varying brown reflections, “looks like an aged tawny”.
I thought pale orange-brown rim, medium depth in centre, no red at all. I think it could have a Madeira look about it?

Nose. Figs, burnt sugar, port-like, caramel, “toffee apple….nutty”.

Palate. Initial entry thought was terrific acidity still, rich, caramel on finish. No way is this close to being dead!
I noted quite a lot of sediment during decanting. The finish goes on and on, candied maraschino cherries, quite port-like indeed. Very good with some walnuts, “madeira..molasses….best wine I have tasted in 6 months”.
I thought quite thick and the burnt sugar reminded me of a cream caramel. I was able to take some home but hope it does not oxidize too quickly. Very proud to have opened with some excellent palates around me.

Comment on Demystifying Wine Aerators by Dirk

Dirk — Fri, 24 Jul 2009 04:32:35 +0000

Not lately Mike, would be interesting for sure to try it out. I’ve tasted from several agents who swear by these aerators. Definitely beneficial for young wines. I would never dream of using them on a 1990 Pichon Baron though.

Comment on Demystifying Wine Aerators by Mike Yan

Mike Yan — Thu, 23 Jul 2009 22:55:04 +0000

Dirk,

Ever done a blind tasting of the same wine popped and poured, decanted for 2 hours, and put through an aerator?

Mike.

Comment on Thank You for Making Al Fresco a Roaring Success! by lmarkin

lmarkin — Mon, 13 Jul 2009 02:06:59 +0000

Congratulations on the success of your fundraising event. It is great to see such community support.
Next year??? Say the word, and we’ll like to volunteer!

Comment on Alfresco Block Party Update by That’s Edmonton For You! at MasterMaq’s Blog

That’s Edmonton For You! at MasterMaq’s Blog — Mon, 15 Jun 2009 16:31:14 +0000

[...] here, and Paula has dozens of photos here. Also on Saturday was the City Centre Market followed by Al Fresco on 104th, which Sharon wrote about here. Summer in Edmonton has finally [...]

Comment on Alfresco Block Party Update by Only Here for the Food » Blog Archive » Food Notes for June 8, 2009

Only Here for the Food » Blog Archive » Food Notes for June 8, 2009 — Tue, 09 Jun 2009 04:04:36 +0000

[...] reminder about the upcoming Al Fresco on 104th Street, taking place this Saturday. In addition to an open door wine tasting, a handful of all-day vendors [...]

Comment on A Lesson Learned by Dirk

Dirk — Tue, 31 Mar 2009 17:59:49 +0000

Mike, i’ve always believed that in great vintages of any wine that your chances of getting an extraordinary wine with cellaring is great enhanced by the greatness of the vintage. That’s why i am a proponent of buying all you can afford in any great vintage. Given the hype etc, and what we’ve tasted, there is no doubt 2005 is going to be a legend, and although some softing of prices has occured in the States, up here where the volume was low to begin with, prices are only going to appreciate over time. That’s why the Cru Bourgeois are so worthwhile in a vintage such as this.

Given the mediocrity of the 06, 07 and 08 vintages (and the still astoundingly high prices for such mediocrity), the 2005’s if anything is going to be even more sought after. If people think 2005 is expensive now, in ten years, they will be astronomical, especially for the 95 pointers. Buy buy!

Comment on A Lesson Learned by Mike Yan

Mike Yan — Mon, 30 Mar 2009 19:55:18 +0000

Speaking of lessons learned, I should have taken your advice from years ago, Dirk, and bought more 2000 Bordeaux. Of course, at the time I had other things like car payments, rent, and debt management to worry about and only sporadic income. However, in retrospect I really should have borrowed or something to stash away more of the 2000’s back in 2003.

Also, if I knew then what I know now, I would have spent my entire Canada Scholarship on 1990 Bordeaux back in 1993!

Comment on Tasting Room Etiquette by lmarkin

lmarkin — Sun, 29 Mar 2009 17:35:06 +0000

Great article about good manners.

I would also like to suggest that once you have been served, please step aside to allow others to come forward for their turn at receiving a sample. I can’t stand “Posers” who stand around, talking about idle chit chat, while the rest of us are politely waiting for you to finish your conversation. I don’t want to hear about how you took a bus, or bought a new fridge. I came to learn about wine.

Comment on Tasting Room Etiquette by Mike Yan

Mike Yan — Wed, 18 Mar 2009 20:26:02 +0000

I’d definitely agree with the comment about fragrances. I remind our Noble RoT members before each tasting to refrain from using cologne, perfume, or scented lotions. Anyone who wears perfume to a technical tasting should be forced to wear a dunce cap in the corner of the room.

Also, always a good idea to show up early for the free tastings. It’s just no fun fighting through a crowd for a pour of wine and then fighting to get to the spit bucket.