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Wine thread - what are you enjoying?

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GD Fan

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Also @GD Fan we have a concert space on the second floor, so we can really close the circle. Love to host an event like that.
Sounds like time for a roadtrip!
 

beeppeep61

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My 2 cents .....
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killdozzer

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A guy made such a lovely Cabernet:
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I had a steak and some broadleaf cabage (mangel it's also called). Perfect!

I swear I'm going to learn why sometimes fruity aromas do indeed resemble hard candy. They are just like cherry hard candy. The origins of aromas in wine is one of my fave subjects, but not much books out there. There's a Swiss guy:
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He writes about it, but some are missing. His book will be out in English in a month or two. I recommend it. Keep in mind it's not all chemistry, it's fun to read.
 

SIY

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A guy made such a lovely Cabernet:
View attachment 204455

I had a steak and some broadleaf cabage (mangel it's also called). Perfect!

I swear I'm going to learn why sometimes fruity aromas do indeed resemble hard candy. They are just like cherry hard candy. The origins of aromas in wine is one of my fave subjects, but not much books out there. There's a Swiss guy:
View attachment 204459
He writes about it, but some are missing. His book will be out in English in a month or two. I recommend it. Keep in mind it's not all chemistry, it's fun to read.
13.3% ABV, which is a relief in these days of hopped up alcohol levels.

Out of curiosity, what are your favorite Croatian varieties?
 

killdozzer

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13.3% ABV, which is a relief in these days of hopped up alcohol levels.

Out of curiosity, what are your favorite Croatian varieties?
Completely agree. It's a moderate climate Cab. Really firm, you can enjoy it for a long time.

I guess you're asking about indigenous, right? It's hard to choose, there are many.

In my estimate, Grk gave the best white in Croatia out of indigenous. Of course best is very subjective.
iu


This is a fresh variety, but still best with at least 1-2 years under its belt. And there's a surlie version called Defora:
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This Defora is the most complex and yet elegant, subdued, pleasing and full of surprises as it aerates. Grk is one of those rare varieties, endemic to my birth island, nowhere else to be found in the world (so far). It's a female flower variety that needs another to pollinate. It grows in the village of Lumbarda in a sandy soil which protects from phylloxera, lets warmth to touch the roots and gives a nice mineral character.

When you let it develop on lees, it attains fullness and roundness atop of its structure and minerality to make a pensive, layered wine for late night sipping with some great light tobacco, a book or your system playing.
 

killdozzer

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Just a few info instead of a crash-course:

Croatia is very close to Greece and had colonies in the ancient times. It also has a sea border with Italy and huge portions were under ancient Rome.

This left many very old varieties. Some can't be traced anymore and some gave some natural clones or crossed with others to create some very new and unique grapes.

Croatia has over 120 known indigenous varieties.

Grk may win by a hair, but some come very close:
Pošip, Maraština, Kurtelaška, Škrlet, Bogdanuša just to name a few whites.

Babić, Lasina, Ninčuša, Crljenak, Plavac, Teran to name a few reds.

Not all of them are being produced today. Many are coming back. And there are also those that made a new home here like Pušipel which is in fact Furmint (of Tokaji fame), making some gorgeous dry whites.

By consumption, number 1 is Graševina (Welsh Riesling which, as it seems, originates from around Ilok in Slavonia).
Number 2 is Istrian Malvasia, a specific clone of Malvasia that thrives only in Croatia's penisula of Istria
Number 1 red is Plavac mali, a part of the Zin family (I guess you've heard by now that Zin originates from our shores), it's very, very tannic. Very tannic! I'm talking xinomavro or nebbiolo level of tannin.
 
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killdozzer

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There's an overpriced audioBS of a brand called Gryphon. I opted for a nice traditional method BdB Zero Dosage little sparkling called Griffin:
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Full enough to pair with a pasta dish.
 

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Tuned in to a masterclass on Weiser-Kunstler wines last night from the Vom Boden crew. They had google earth vineyard flyovers and great photos of the vineyards mixed in for a very cool presentation. The Ellergrub was a standout for me.

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From the 2006 vintage. I was alone in preferring it last night at the outstanding restaurant Portale.

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This was a great and unusual lineup. All winners.

Anyone here have much experience with Hiyu? I’ve amassed a collection over the last few years and am just getting into them. I never know which to open as it’s a confusing selection, but we nailed it tonight. Really really great wines. Aura is dark, herby rosé, Cornus a light but powerful red with slight VA which made this Barbaresco lover very happy.

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Had a dozen people over for barbecue yesterday and can recommend the El Enemigo Cabernet franc. Part of Catena winery, one of my favourites. Had a few other wines, mostly Malbec.
 

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Midsummer eve in Sweden.
 

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Timcognito

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First had this 1985 Calera Pinot Noir Reed Vineyard at Georgio's in Tres Pinos after hiking in the Pinnacles National Monument . Last bottle was a 2015 on my birthday in March. To me there is no better even after trying many. Maybe nostalgia maybe not.
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PatentLawyer

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We've grown so accustomed to extra brut and brut nature that any greater dosage levels have become a turn off, unfortunately.

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We buy a lot of their Pinot Meunière rose; it’s basically our house rose champagne. Very distinctive, especially at the price. The flashy label makes you want to dismiss it as something designed to stand out on the supermarket shelf, but you’d be wrong!
 
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