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Thread: Soave general question

  1. #1
    Joseph Coulter Guest

    Default Soave general question

    So I am in a restaurant in Miami tonight and looking over the selecitons by
    the glass decide on a Soave which I remember for ages ago as being a simple
    white- what I got was amber in color with a pruney taste. I think this is
    way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    yes it is odd but that is the way it is." So who is right my memory or this
    guy who did get me a reasonable Pinot Grigio in its place?

    --
    Joseph Coulter, cruises and vacations
    www.josephcoulter.com
    [email protected]
    877 832 2021
    904 631 8863 cell



  2. #2
    Mark Lipton Guest

    Default Re: Soave general question

    Joseph Coulter wrote:
    > So I am in a restaurant in Miami tonight and looking over the selecitons by
    > the glass decide on a Soave which I remember for ages ago as being a simple
    > white- what I got was amber in color with a pruney taste. I think this is
    > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    > yes it is odd but that is the way it is." So who is right my memory or this
    > guy who did get me a reasonable Pinot Grigio in its place?
    >


    Well, there is Soave and there is Soave. Do you by chance remember the
    producer? What is produced by Anselmi and Pieropan (and Inama, though I
    haven't had) is worlds away from the boring stereotype of Soave (and
    much of it is now labeled Veneto IGT, too). For a good discussion about
    the top flight wines see Jamie Goode's article:

    http://www.wineanorak.com/soave.htm

    From your description, Joseph, you either got a producer making an
    oxidative wine or a bad bottle.

    Mark Lipton

    --
    alt.food.wine FAQ: http://winefaq.cwdjr.net

  3. #3
    Steve Slatcher Guest

    Default Re: Soave general question

    On Wed, 04 Feb 2009 20:34:13 -0500, Mark Lipton <[email protected]>
    wrote:

    >Joseph Coulter wrote:
    >> So I am in a restaurant in Miami tonight and looking over the selecitons by
    >> the glass decide on a Soave which I remember for ages ago as being a simple
    >> white- what I got was amber in color with a pruney taste. I think this is
    >> way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    >> yes it is odd but that is the way it is." So who is right my memory or this
    >> guy who did get me a reasonable Pinot Grigio in its place?


    There are Soaves that are considerably more than a "simple white". But
    if it was amber and tasting of prunes, Id' say that bottle was shot.
    How old was it BTW?

    --
    Steve Slatcher
    http://pobox.com/~steve.slatcher

  4. #4
    Bi!! Guest

    Default Re: Soave general question

    On Feb 4, 8:24�pm, Joseph Coulter <see...@bottom.com> wrote:
    > So I am in a restaurant in Miami tonight and looking over the selecitons by
    > the glass decide on a Soave which I remember for ages ago as being a simple
    > white- what I got was amber in color with a pruney taste. I think this is
    > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    > yes it is odd but that is the way it is." So who is right my memory or this
    > guy who did get me a reasonable Pinot Grigio in its place?
    >
    > --
    > Joseph Coulter, cruises and vacationswww.josephcoulter.com
    > yourvacat...@comcast.net
    > 877 832 2021
    > 904 631 8863 cell


    That's funny....last night I was in a restaurant in Moarco Island Fla
    and ordered a bottle of 2006 Sardinian Vermantino and had the exact
    same experience. It was very dark, almost amber, and smelled of over
    ripe oxidized apples and it tasted a bit cooked. When I mentioned it
    to the Italian wine manager, he said it was supposed to be this way.
    When I asked for a replacement he was very reticent. I ordered
    another bottle of 2006 vermantino from a different maker and when it
    came and it was quite light and fresh he relented and took the first
    bottle off my bill.

  5. #5
    DaleW Guest

    Default Re: Soave general question

    On Feb 5, 10:17�am, "Bi!!" <rvwr...@aol.com> wrote:
    > On Feb 4, 8:24 pm, Joseph Coulter <see...@bottom.com> wrote:
    >
    > > So I am in a restaurant in Miami tonight and looking over the selecitons by
    > > the glass decide on a Soave which I remember for ages ago as being a simple
    > > white- what I got was amber in color with a pruney taste. I think this is
    > > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    > > yes it is odd but that is the way it is." So who is right my memory or this
    > > guy who did get me a reasonable Pinot Grigio in its place?

    >
    > > --
    > > Joseph Coulter, cruises and vacationswww.josephcoulter.com
    > > yourvacat...@comcast.net
    > > 877 832 2021
    > > 904 631 8863 cell

    >
    > That's funny....last night I was in a restaurant in Moarco Island Fla
    > and ordered a bottle of 2006 Sardinian Vermantino and had the exact
    > same experience. �It was very dark, almost amber, and smelled of over
    > ripe oxidized apples and it tasted a bit cooked. �When I mentioned it
    > to the Italian wine manager, he said it was supposed to be this way.
    > When I asked for a replacement he was very reticent. �I ordered
    > another bottle of 2006 vermantino from a different maker and when it
    > came and it was quite light and fresh he relented and took the first
    > bottle off my bill.


    There are some interesting wines (Gravner, Radikon, etc) being made in
    Italy in intentionally oxidized styles. But I personally have never
    run across one from Sardinia or Soave. I think that warm Florida
    weather has struck in both of these cases!

  6. #6
    Bi!! Guest

    Default Re: Soave general question

    On Feb 5, 11:30�am, DaleW <Dwmi...@aol.com> wrote:
    > On Feb 5, 10:17 am, "Bi!!" <rvwr...@aol.com> wrote:
    >
    >
    >
    >
    >
    > > On Feb 4, 8:24 pm, Joseph Coulter <see...@bottom.com> wrote:

    >
    > > > So I am in a restaurant in Miami tonight and looking over the selecitons by
    > > > the glass decide on a Soave which I remember for ages ago as being a simple
    > > > white- what I got was amber in color with a pruney taste. I think this is
    > > > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    > > > yes it is odd but that is the way it is." So who is right my memory or this
    > > > guy who did get me a reasonable Pinot Grigio in its place?

    >
    > > > --
    > > > Joseph Coulter, cruises and vacationswww.josephcoulter.com
    > > > yourvacat...@comcast.net
    > > > 877 832 2021
    > > > 904 631 8863 cell

    >
    > > That's funny....last night I was in a restaurant in Moarco Island Fla
    > > and ordered a bottle of 2006 Sardinian Vermantino and had the exact
    > > same experience. It was very dark, almost amber, and smelled of over
    > > ripe oxidized apples and it tasted a bit cooked. When I mentioned it
    > > to the Italian wine manager, he said it was supposed to be this way.
    > > When I asked for a replacement he was very reticent. I ordered
    > > another bottle of 2006 vermantino from a different maker and when it
    > > came and it was quite light and fresh he relented and took the first
    > > bottle off my bill.

    >
    > There are some interesting wines (Gravner, Radikon, etc) being made in
    > Italy in intentionally oxidized styles. But I personally have never
    > run across one from Sardinia or Soave. I think that warm Florida
    > weather has struck in both of these cases!- Hide quoted text -
    >
    > - Show quoted text -


    Bull's eye.

  7. #7
    [email protected] Guest

    Default Re: Soave general question

    On Feb 5, 12:26*pm, "Bi!!" <rvwr...@aol.com> wrote:
    > On Feb 5, 11:30 am, DaleW <Dwmi...@aol.com> wrote:
    >
    >
    >
    > > On Feb 5, 10:17 am, "Bi!!" <rvwr...@aol.com> wrote:

    >
    > > > On Feb 4, 8:24 pm, Joseph Coulter <see...@bottom.com> wrote:

    >
    > > > > So I am in a restaurant in Miami tonight and looking over the selecitons by
    > > > > the glass decide on a Soave which I remember for ages ago as being a simple
    > > > > white- what I got was amber in color with a pruney taste. I think this is
    > > > > way oxidizied, so I tell the waiter. He assures me that "this is Soave and
    > > > > yes it is odd but that is the way it is." So who is right my memoryor this
    > > > > guy who did get me a reasonable Pinot Grigio in its place?

    >
    > > > > --
    > > > > Joseph Coulter, cruises and vacationswww.josephcoulter.com
    > > > > yourvacat...@comcast.net
    > > > > 877 832 2021
    > > > > 904 631 8863 cell

    >
    > > > That's funny....last night I was in a restaurant in Moarco Island Fla
    > > > and ordered a bottle of 2006 Sardinian Vermantino and had the exact
    > > > same experience. It was very dark, almost amber, and smelled of over
    > > > ripe oxidized apples and it tasted a bit cooked. When I mentioned it
    > > > to the Italian wine manager, he said it was supposed to be this way.
    > > > When I asked for a replacement he was very reticent. I ordered
    > > > another bottle of 2006 vermantino from a different maker and when it
    > > > came and it was quite light and fresh he relented and took the first
    > > > bottle off my bill.

    >
    > > There are some interesting wines (Gravner, Radikon, etc) being made in
    > > Italy in intentionally oxidized styles. But I personally have never
    > > run across one from Sardinia or Soave. I think that warm Florida
    > > weather has struck in both of these cases!- Hide quoted text -

    >
    > > - Show quoted text -

    >
    > Bull's eye.


    Thank you to all. I think it odd that only in Italian restaurants (one
    in Italy) have I had the "that's how it is" response. No one else
    tries to bluff me out, but warm conditions and in my case last night
    perhaps too much open bottle time. Oh well fininshed the Camellia
    tonight it was still a good wine after 5 days (no longer superior
    but . . . )

  8. #8
    Tom Guest

    Default Re: Soave general question

    I don't know the Soave very well, but I would expect a Vermentino
    (hopefully "Vermentino di Gallura DOCG") to be light and elegant. I
    was lucky enough to indulge in a couple very pleasant Vermentinos on a
    trip to Sardina a couple years back. Once home, I was happy to find it
    in my local (and internet) wine shop.

    Here's what seems like a good reference (but in Italian):
    http://www.agraria.org/vini/vermentinodigallura.htm

  9. #9
    Tom Guest

    Default Re: Soave general question

    I don't know the Soave very well, but I would expect a Vermentino
    (hopefully "Vermentino di Gallura DOCG") to be light and elegant. I
    was lucky enough to indulge in a couple very pleasant Vermentinos on a
    trip to Sardinia a couple years back. Once home, I was happy to find
    it
    in my local (and internet) wine shop.

    Here's what seems like a good reference (but in Italian):
    http://www.agraria.org/vini/vermentinodigallura.htm

  10. #10
    Joseph Coulter Guest

    Default Re: Soave general question

    Steve Slatcher <[email protected]> wrote in
    news:[email protected]:

    > On Wed, 04 Feb 2009 20:34:13 -0500, Mark Lipton <[email protected]>
    > wrote:
    >
    >>Joseph Coulter wrote:
    >>> So I am in a restaurant in Miami tonight and looking over the
    >>> selecitons by the glass decide on a Soave which I remember for ages
    >>> ago as being a simple white- what I got was amber in color with a
    >>> pruney taste. I think this is way oxidizied, so I tell the waiter.
    >>> He assures me that "this is Soave and yes it is odd but that is the
    >>> way it is." So who is right my memory or this guy who did get me a
    >>> reasonable Pinot Grigio in its place?

    >
    > There are Soaves that are considerably more than a "simple white". But
    > if it was amber and tasting of prunes, Id' say that bottle was shot.
    > How old was it BTW?
    >


    Sorry, I didn't mean to convey that Soave was inferior in general just
    that I did not expect anything over the top or weird and this if
    intentional was certainly that. This was a by the glass so I was
    suspicious anyway . . . For that matter my daughter's Montepulciano was
    a bit wierd as well, though not as flawed as mine.

    --
    Joseph Coulter, cruises and vacations
    www.josephcoulter.com
    [email protected]
    877 832 2021
    904 631 8863 cell



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