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Discussion in 'General Discussion | Dining' started by NYBanker, Sep 18, 2011.
I will say it louder ... "I opened a fine white this evening ..."
What did you think of the Ique...?
Just started enjoying this 2009 Tortoise Creek Zinfandel .. quite nice - I had forgotten I even had it in the cellar so thought I should bring up a bottle ... not disappointed at all but it could use another 6 months or maybe a year ...
Silver Oak Alexander Valley Cabernet Sauvignon 2007
from Sonoma County, California
Our 2007 Silver Oak Alexander Valley Cabernet Sauvignon is a profound, fruit-driven wine from a great California vintage. It has a dark ruby color with a purple edge and an inviting nose of ripe black plum, blackberry, baking spices and soy sauce. On the palate, the wine is rich and full, reminiscent of the flavors of a berry cobbler. It has a long, fruity finish with fine grained tannins, and is a testament to exquisite ripeness at moderate alcohol. With proper cellaring, this wine should give drinking pleasure through 2031.
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57% buy this item
Silver Oak Alexander Valley Cabernet
Price: $70.00 $59.99 each
Save $10.01 (14%)
Silver Oak, Alexander Valley, Napa Vally & Bonny's vineyard, still my favorite California Cabernet.. over 25 years now!
2008 Portaz "Apremont" Vin de Savoie Tete de Cuvee for starters with a Thai dinner with a fair amount of heat, followed by a Cuvaison 2008 Carneros Chardonnay.
Vincent Arroyo 2005 Petite Syrah. Yummy!
The prior night was a 2008 Dashe Petite Sirah along with a BBQ dinner.
I've had a couple really excellent Silver Oak's in the past month or so....
Silver Oak..... very good stuff, and the price is also not bad.....
How much longer do you think this one has in it...?
3 years, give or take, before it becomes "mature."
Anybody here had some SQN lately....? If so, would appreciate a tasting note.....
Personal fave is Gewurtztraminer...as long as its dry. Pairs up well with Curry and Thai. Try doing that with a Chardonnay!
In my experience, a Gewurz is best when paired with spicy foods if it is a tad sweet... nothing like a dessert wine but just a tad of residual sugar works well with the spicyness.
Sweet is ok, but I prefer dry!
not sweet..... just a tad sweet. its not the same, especially in wine....
And a lot of novice types confuse sweet with fruit - I've had some fairly bone dry wines that people call "sweet." Of course, I'm "novice-plus."
I prefer dry white wine......not a fan of buttery chards either ....... My approach look for the best reasonable wines out their. I ocassionaly splurge
Keep an eye out for a resurgence of unoaked Chards - there is a handful of good stuff coming out of California, but they are not in the bargain basement.
nothing below 10 dollars I look for quality in the 15-20 dollar range
<Insert cute witty remark here>.
I recently drank a '09 Freeman Chardonnay Ryo-fu. This was a splurge wine at $40 that provided several oh my moments.
For a gag gift exchange, I went with Sexy Wine Bomb (Red). Haven't tried it myself. The dude at the wine shoppe said it wasn't bad.
Was it in the 'quality price range' or below?