Results 1 to 7 of 7

Thread: TN: 2 Tuscans, 1 Franken, 1 Rioja

  1. #1
    DaleW Guest

    Default TN: 2 Tuscans, 1 Franken, 1 Rioja

    My turn to do dinner while Betsy was returning from a dress rehearsal;
    I did broiled tuna, squash, and a bokchoy/garlic chip/enoki salad.
    Wine was the 2006 La Mozza "I Perazzi " Morellino di Scansano.
    Fleshy.modern styled Sangiovese, round and easy to drink. It's a bit
    fat, but I wouldn't deem flabby, there are some underlying acids as
    well as light tannins. Black and red cherries, a little anisey/herbal
    note, not really getting any oak. Pretty decent wine for $10. B

    Wednesday she made lamb shanks in white beans, with a simple salad on
    the side. To celebrate a new GM at NYCO I decided to upgrade from a
    simple CC to the 1995 Felsina "Rancia" Chianti Classico Riserva. My
    last bottle, and I wish it wasn't. Just a lovely bottle of Sangiovese
    hitting its stride. Black cherry, leather, earth, and mushrooms. Good
    length, concentration, pretty much everything I could ask for in a
    Chianti. Mostly resolved tannins, high but balanced acidity. Best
    showing for this wine of the 3 or 4 times I've tried. A-

    Betsy left for concert early Th (the plane in Hudson -what a story!-
    meant she had to go to Carnegie via east side), dinner plans got
    scrapped in favor of pizza. She left me some, and I opened the 2004
    Muga Rioja Reserva to accompany. Big red fruits, but what a whollop of
    oak. Vanilla-y oak, dill-y oak, coffee-oak. I looked to see if I had
    somehow ended up with a bottle of the Torre Muga, nope, it's the
    Reserva. I've had friends rave over this, now I have some more data re
    their tastes. I'll revisit to see if time causes a bit of integration,
    but for now I think that my next batch of vinegar will be a touch
    oaky. C+ from me, though I'm sure others would rate much higher.

    Since I really didn't feel like drinking the Rioja, I opened a white.
    The 2007 Wirsching Dry Silvaner was a nice clean if somewhat simple
    Franken (sorry, no Bocksbeutel, Bordeaux bottle with screwcap). I'm
    not sure I have a true sense of Silvaner, so maybe this is typical,
    but I don't know. Comes across like a somewhat minerally Pinot Grigio.
    Light, easy, ok. B-

    Grade disclaimer: I'm a very easy grader, basically A is an excellent
    wine, B a good wine, C mediocre. Anything below C means I wouldn't
    drink at a party where it was only choice. Furthermore, I offer no
    promises of objectivity, accuracy, and certainly not of consistency.
    *

  2. #2
    Dee Randall Guest

    Default Re: 2 Tuscans, 1 Franken, 1 Rioja


    "DaleW" <[email protected]> wrote in message
    news:[email protected]...


    I opened the 2004
    Muga Rioja Reserva to accompany. Big red fruits, but what a whollop of
    oak. Vanilla-y oak, dill-y oak, coffee-oak. I looked to see if I had
    somehow ended up with a bottle of the Torre Muga, nope, it's the
    Reserva. I've had friends rave over this, now I have some more data re
    their tastes. I'll revisit to see if time causes a bit of integration,
    but for now I think that my next batch of vinegar will be a touch
    oaky. C+ from me, though I'm sure others would rate much higher.

    Since I really didn't feel like drinking the Rioja, I opened a white.



    My notes on a 2006 WHITE Muga Rioja bought twice May & June 2008, $11 -
    "Would buy again."

    Dee Dee





  3. #3
    Joseph Coulter Guest

    Default Re: TN: 2 Tuscans, 1 Franken, 1 Rioja

    DaleW <[email protected]> wrote in news:641ac5ce-758c-47bf-8c48-
    [email protected]:

    > I'm
    > not sure I have a true sense of Silvaner, so maybe this is typical,
    > but I don't know. Comes across like a somewhat minerally Pinot Grigio.
    >


    That sounds pretty much like Sylvaner to me!

    On the Muga did it integrate any with air? Most Rioja's do so I am not
    as off put by the initial oak, but if what you are saying is even with
    air . . . I shall remember this and thank you next time I don't buy a
    bottle!

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



  4. #4
    Mark Lipton Guest

    Default Re: TN: 2 Tuscans, 1 Franken, 1 Rioja

    DaleW wrote:

    >
    > Wednesday she made lamb shanks in white beans, with a simple salad on
    > the side. To celebrate a new GM at NYCO I decided to upgrade from a
    > simple CC to the 1995 Felsina "Rancia" Chianti Classico Riserva. My
    > last bottle, and I wish it wasn't. Just a lovely bottle of Sangiovese
    > hitting its stride. Black cherry, leather, earth, and mushrooms. Good
    > length, concentration, pretty much everything I could ask for in a
    > Chianti. Mostly resolved tannins, high but balanced acidity. Best
    > showing for this wine of the 3 or 4 times I've tried. A-
    >


    Yum. I'm still nursing a bottle of the '97. Think I should hang onto
    it much longer?

    > Betsy left for concert early Th (the plane in Hudson -what a story!-
    > meant she had to go to Carnegie via east side), dinner plans got
    > scrapped in favor of pizza. She left me some, and I opened the 2004
    > Muga Rioja Reserva to accompany. Big red fruits, but what a whollop of
    > oak. Vanilla-y oak, dill-y oak, coffee-oak. I looked to see if I had
    > somehow ended up with a bottle of the Torre Muga, nope, it's the
    > Reserva. I've had friends rave over this, now I have some more data re
    > their tastes. I'll revisit to see if time causes a bit of integration,
    > but for now I think that my next batch of vinegar will be a touch
    > oaky. C+ from me, though I'm sure others would rate much higher.


    Thus is the enigma that is Muga. Even Manuel C agrees that the Prado
    Enea is built along classic lines, and all that I know acknowledge that
    Torre Muga is the very quintessence of Internationalism. But what about
    the ordinary bottlings? It seems that they've gone over to the Dark
    Side, or perhaps were always there. Those more knowledgeable than I
    will have to make that call.

    Mark Lipton

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

  5. #5
    DaleW Guest

    Default Re: 2 Tuscans, 1 Franken, 1 Rioja

    On Jan 16, 3:22�pm, "Dee Randall" <deedo...@shentel.net> wrote:
    > "DaleW" <Dwmi...@aol.com> wrote in message
    >
    > news:[email protected]...
    >
    > I opened the 2004
    > Muga Rioja Reserva to accompany. Big red fruits, but what a whollop of
    > oak. Vanilla-y oak, dill-y oak, coffee-oak. I looked to see if I had
    > somehow ended up with a bottle of the Torre Muga, nope, it's the
    > Reserva. I've had friends rave over this, now I have some more data re
    > their tastes. I'll revisit to see if time causes a bit of integration,
    > but for now I think that my next batch of vinegar will be a touch
    > oaky. C+ from me, though I'm sure others would rate much higher.
    >
    > Since I really didn't feel like drinking the Rioja, I opened a white.
    >
    > My notes on a 2006 WHITE Muga Rioja bought twice May & June 2008, $11 -
    > "Would buy again."
    >
    > Dee Dee


    I tend to like Muga's white and rose Rioja's, and usually well priced

  6. #6
    DaleW Guest

    Default Re: TN: 2 Tuscans, 1 Franken, 1 Rioja

    On Jan 16, 5:04�pm, Joseph Coulter <see...@bottom.com> wrote:
    > DaleW <Dwmi...@aol.com> wrote in news:641ac5ce-758c-47bf-8c48-
    > 80fe274bc...@q30g2000vbn.googlegroups.com:
    >
    > > �I'm
    > > not sure I have a true sense of Silvaner, so maybe this is typical,
    > > but I don't know. Comes across like a somewhat minerally Pinot Grigio.

    >
    > That sounds pretty much like Sylvaner to me!
    >
    > On the Muga did it integrate any with air? Most Rioja's do so I am not
    > as off put by the initial oak, but if what you are saying is even with
    > air . . . I shall remember this and thank you next time I don't buy a
    > bottle!
    >
    > --
    > Joseph Coulter, cruises and vacationswww.josephcoulter.com
    > yourvacat...@comcast.net
    > 877 832 2021
    > 904 631 8863 cell


    Seemed a bit less oaky on day 2, but most still went to meet the
    acetobacter

  7. #7
    DaleW Guest

    Default Re: TN: 2 Tuscans, 1 Franken, 1 Rioja

    On Jan 16, 5:42�pm, Mark Lipton <not...@eudrup.ude> wrote:
    > DaleW wrote:
    >
    > > Wednesday she made lamb shanks in white beans, with a simple salad on
    > > the side. To celebrate a new GM at NYCO I decided to upgrade from a
    > > simple CC to the 1995 Felsina "Rancia" Chianti Classico Riserva. My
    > > last bottle, and I wish it wasn't. Just a lovely bottle of Sangiovese
    > > hitting its stride. Black cherry, leather, earth, and mushrooms. �Good
    > > length, concentration, pretty much everything I could ask for in a
    > > Chianti. Mostly resolved tannins, high but balanced acidity. Best
    > > showing for this wine of the 3 or 4 �times I've tried. A-

    >
    > Yum. �I'm still nursing a bottle of the '97. �Think I should hang onto
    > it much longer?
    >
    > > Betsy left for concert early Th (the plane in Hudson -what a story!-
    > > meant she had to go to Carnegie via east side), dinner plans got
    > > scrapped in favor of pizza. She left me some, and I opened the 2004
    > > Muga Rioja Reserva to accompany. Big red fruits, but what a whollop of
    > > oak. Vanilla-y oak, dill-y oak, coffee-oak. I looked to see if I had
    > > somehow ended up with a bottle of the Torre Muga, nope, it's the
    > > Reserva. I've had friends rave over this, now I have some more data re
    > > their tastes. I'll revisit to see if time causes a bit of integration,
    > > but for now I think that my next batch of vinegar will be a touch
    > > oaky. C+ from me, though I'm sure others would rate much higher.

    >
    > Thus is the enigma that is Muga. �Even Manuel C agrees that the Prado
    > Enea is built along classic lines, and all that I know acknowledge that
    > Torre Muga is the very quintessence of Internationalism. �But what about
    > the ordinary bottlings? It seems that they've gone over to the Dark
    > Side, or perhaps were always there. �Those more knowledgeable than I
    > will have to make that call.
    >
    > Mark Lipton
    >
    > --
    > alt.food.wine FAQ: �http://winefaq.cwdjr.net


    I actually decided to drink up my 1997 Tuscans out of fear that they
    might not do well because they were so ripe, might as well drink
    early. But have seen lots of positive notes recently, though not the
    Rancia. But I have zero '97s left.

    Even the Prado Enea is middle of the road. I wouldn't judge all of the
    Mugas from this one bottle. But not rushing out to buy more!



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32