Okay folks, we're three weeks out and we're two wines down.

If you committed to a wine, now's the time to pony up a producer and vintage (the lead post needs updating, btw).

We still need OW Cab (LB Bordeaux) and Zin (Primitivo). I have some good seconde cru suggestions that can be found easily at Total Wine or at Cecile's in McLean. Perhaps kkv can use the extra from #6 for that.

Ditto Primitivo which should be relatively inexpensive compared to the Bordeaux. Puglia is the region.

All, don't forget to study up on your bottle and your varietal. Again, you don't have to be RPM, but consider it a teaching moment. Most of you are well-versed in your contributions -- that's why you volunteered -- but if you think you need some help, don't be afraid to ask. At least one of us is a librarian, so it's in our nature to point people to the right source.

Thanks,
iByron

Also, not everyone needs to bring a bottle. We need food and equipment, as well.

iByron wrote:Okay folks, we're three weeks out and we're two wines down.

If you committed to a wine, now's the time to pony up a producer and vintage (the lead post needs updating, btw).

Done.

iByron wrote:Okay folks, we're three weeks out and we're two wines down.

If you committed to a wine, now's the time to pony up a producer and vintage (the lead post needs updating, btw).

We still need OW Cab (LB Bordeaux) and Zin (Primitivo). I have some good seconde cru suggestions that can be found easily at Total Wine or at Cecile's in McLean. Perhaps kkv can use the extra from #6 for that.

Ditto Primitivo which should be relatively inexpensive compared to the Bordeaux. Puglia is the region.

All, don't forget to study up on your bottle and your varietal. Again, you don't have to be RPM, but consider it a teaching moment. Most of you are well-versed in your contributions -- that's why you volunteered -- but if you think you need some help, don't be afraid to ask. At least one of us is a librarian, so it's in our nature to point people to the right source.

Thanks,
iByron

Also, not everyone needs to bring a bottle. We need food and equipment, as well.

OK, finally took the time to go down to the cellar and write the info on the Sancerre.

It is Moulin des Vrilleres, Sancerre, 2006

If you want, you can put me down for one of the outstanding varietals and I will make a +1 bring, or I will get on their behalf. Looking in my cellar, the Bordeaux I have are of the predominant Merlot style. Saint Emillion being one of my favorite regions. Also I have no Primitivo, but being a mile and half from total beverage makes it all easy.

hershelk wrote:
If you want, you can put me down for one of the outstanding varietals and I will make a +1 bring, or I will get on their behalf. Looking in my cellar, the Bordeaux I have are of the predominant Merlot style. Saint Emillion being one of my favorite regions. Also I have no Primitivo, but being a mile and half from total beverage makes it all easy.

Hershelk, I'll gladly bring the $34.00 from the previous tasting to defray the cost of whatever you purchase. I'd volunteer to go to Total myself, but find that my schedule is rather unpredictable these days. Thank you for coming to the rescue.

IByron, the Kim Crawford Unoaked Chardonnay that I'm bringing is a 2007. If we're still missing a varietal, perhaps Christopher will wish to fill in. As for my presentation, well...I may be channeling my inner Vanna White. :-)

kkv123 wrote:Hershelk, I'll gladly bring the $34.00 from the previous tasting to defray the cost of whatever you purchase. I'd volunteer to go to Total myself, but find that my schedule is rather unpredictable these days. Thank you for coming to the rescue.

IByron, the Kim Crawford Unoaked Chardonnay that I'm bringing is a 2007. If we're still missing a varietal, perhaps Christopher will wish to fill in. As for my presentation, well...I may be channeling my inner Vanna White. :-)

The Marlborough or the New Zealand? Seriously, she makes two. I'll link the Marlborough since that's the more popular in CT.

Christopher is still a potential ... he can be so noncommittal sometimes. However, I'll probably hit Total Wine on the way down so picking up a Primitivo won't be a problem. I've yet to have one. I tried to buy one when I was last at TW Cherry Hill. I asked for one and the "knowledgeable" young man handed me a bottle with his highest praise. I neglected to read the fine print.

It was very good wine indeed. Alas, it was a Sicilia and thus, Nero d'Avola.

That said, it was the only bottle I ever finished in one sitting (with a large pizza)!

iByron

iByron wrote:The Marlborough or the New Zealand? Seriously, she makes two. I'll link the Marlborough since that's the more popular in CT.

It's the New Zealand. If I happen across the Marlborough as I'm out and about during the next few weeks, I'll pick it up as an extra point of comparison.

2005 La Vieille Cure Bordeaux. It's mostly Merlot and will be my contribution. I'm a +1 too, as Matt will be coming with me. We'll bring some kind of snacky thing to contribute for him

I am sorry, but I will not be able to taste my wine before bringing it....I'm almost strictly a CA person, so my experience with Old World wine is limited at best, but it comes highly recommended as a great example from a friend/retailer.

Oh, by the way. I changed my mind. I'm going to bring both the 2004 and the 2005 of the Chase so we can do the mini-vertical as part of the learning experience. So mark me down for both.

And I think that makes my case full that I'm traveling with. Yes. That's it. No more wine transports for #7, I'm done!

cheron98 wrote:Oh, by the way. I changed my mind. I'm going to bring both the 2004 and the 2005 of the Chase so we can do the mini-vertical as part of the learning experience. So mark me down for both.

And I think that makes my case full that I'm traveling with. Yes. That's it. No more wine transports for #7, I'm done!

the chards are in there, right??

InShadows wrote:the chards are in there, right??

darn I knew I was forgetting something. Guess you'll have to wait until December

(kidding, of course yours is in there. Loweeel took up 8 slots, your 2, plus the 2 zin. I'm full.)

cheron98 wrote:darn I knew I was forgetting something. Guess you'll have to wait until December

Lasgar wrote:I'd still like to come if I am welcome, but am still looking for a wine suggestion as I am fairly new at wines. I could try to cover the Old World Pinot Noir slot, which someone mentioned they want to be a burgundy. How will I know it is a burgundy for example, all Pinot Noirs I have had are already dark, will it say Burgundy on the bottle somewhere?

Best of Burgundy
Joseph Ward is senior wine correspondent for Conde Nast Traveler.
Here he explains how to find some of the world's best pinot noir.

OK, it appears that I will be able to attend.
I commit to bringing an Italian Primitivo, producer tbd.

tripgrad wrote:OK, it appears that I will be able to attend.
I commit to bringing an Italian Primitivo, producer tbd.

Excellent!! Looks like the grid is full if we get the LB Bordeaux from last times overage. Hershel/KKV,I have some easy to find suggestions if you want.

iByron

iByron wrote:Excellent!! Looks like the grid is full if we get the LB Bordeaux from last times overage. Hershel/KKV,I have some easy to find suggestions if you want.

iByron

So wine is covered. What are we needing in the way of food and supplies?

And if we have more attendees, I think that a 10-year tawny and decent unfiltered LBV port or a crusted port would be in order, those being the most common dessert wines.

I've also got a Trockebeerenlese Hexelrebe for dessert. If nothing else, it's a unique one for the Wine Cnetury!

Loweeel wrote:And if we have more attendees, I think that a 10-year tawny and decent unfiltered LBV port or a crusted port would be in order, those being the most common dessert wines.

I have an Osborne 1994 Vintage Port I may be willing to open with the right incentive. I think we can definitely use some food contributions for those not on the hook for one of the wines, I don't think I will be able to put together the same kind of spread this time. I had an Australian Port open, but it looks like I finished it.

hershelk wrote:I have an Osborne 1994 Vintage Port I may be willing to open with the right incentive. I think we can definitely use some food contributions for those not on the hook for one of the wines, I don't think I will be able to put together the same kind of spread this time. I had an Australian Port open, but it looks like I finished it.

For food we need two types: bland (bread, crackers, wafers) for the tasting, and party for the rest of the time. Also if we're going to have dessert wines, we should have appropriate accompaniments. Chocolate is a must for Port. Fruit, esp. berries, would be appropriate for the German. I may try to find a Sauternes, as Semillon is an important varietal that mostly appears moldy and sweet.

(Yeah, it's your friendly out-of-neighborhood coordinator)

Hey, MalcolmPX! Luv the sig, hunny-bunny!

Sorry for the late update on my wine, I have been very busy and had not been able to make it to the store until yesterday.
I can bring either a
2000 Dugat Gevrey-Chambertin
or a
2002 Aloxe-Corton Chateau Philippe Le Hardi

Speaking of desert wines...

Anyone interested if I bring a bottle of Wellington's White Port? CT

-Andy

wkdpanda wrote:Speaking of desert wines...

Anyone interested if I bring a bottle of Wellington's White Port? CT

-Andy

I'm interested - just unsure if it fits the theme? Or do we not care since it's port?

Lasgar wrote:Sorry for the late update on my wine, I have been very busy and had not been able to make it to the store until yesterday.
I can bring either a
2000 Dugat Gevrey-Chambertin
or a
2002 Aloxe-Corton Chateau Philippe Le Hardi

I'm really thinking the Hardi.

The Dugat is probably very good considering it's likely price point, but Gevrey-Chambertins can vary wildly. One can rarely go wrong with Aloxe-Corton.

I'll consult Robinson and Jackson when I get home.

iByron

wkdpanda wrote:Speaking of desert wines...

Anyone interested if I bring a bottle of Wellington's White Port? CT

-Andy

Oh, I think that is DEFINITELY interesting...don't let the theme here stop ya! As a matter of fact, if I do indeed end up being +1, I can match that with another Port...to at least make it look like we are trying to legitimately compare it to something!

iByron wrote:I'm really thinking the Hardi.

The Dugat is probably very good considering it's likely price point, but Gevrey-Chambertins can vary wildly. One can rarely go wrong with Aloxe-Corton.

I'll consult Robinson and Jackson when I get home.

iByron

Okay, I was wrong. Bring the Dugat. Bring the Gevrey-Chambertin

I'm assuming it's not a 1er Cru. I'm also assuming Claude Dugat and not Bernard. Correct if wrong please.

iByron

Updated grid:

Riesling: cjsiege (2007 Rudolf Müller QmP Spätlese, Mosel-Saar-Ruwer, Germany)
Riesling: wootvirgin69 (2006 Hermann J. Wiemer Dry Reserve, Finger Lakes, New York)
Sauvignon Blanc: hershelk (2006 Moulin des Vrillères, Sancerre, France)
Sauvignon Blanc: Loweeel (2007 Mahi, Marlborough, New Zealand)
Chardonnay: InShadows (2006 Maison Alex Gambal, Bourgogne Blanc, France)
Chardonnay: kkv123 (2007 Kim Crawford Unoaked, New Zealand)
Pinot Noir: spdrcr05 (2005 Melville Clone 115 Indigene, Santa Rita Hills, California)
Pinot Noir: Lasgar (2000 Claude Dugat Gevrey-Chambertin, Bourgogne, France)
Zinfandel/Primitivo: cheron98 (2004 Chase, St. Helena, California)
Zinfandel/Primitivo: tripgrad ([probably] Puglia,Italy)
Merlot: bunnymasseuse (New World)
Merlot: sonadora (2005 Château La Vieille Cure Fronsac, Bordeaux, France)
Cabernet Sauvignon: jwhite6114 (2000 Corison, Napa, California)
Cabernet Sauvignon: NoVA/DC #6 attendees (Bordeaux, France)
Syrah/Shiraz: iByron (2003 Ulithorne Frux Frugis, McLaren Vale, Australia)
Syrah/Shiraz: wkdpanda (2003 E. Guigal Côte-Rôtie Brune et Blonde, Rhône, France)

BTW, I may be plus 2.

iByron wrote:Okay, I was wrong. Bring the Dugat. Bring the Gevrey-Chambertin

I'm assuming it's not a 1er Cru. I'm also assuming Claude Dugat and not Bernard. Correct if wrong please.

iByron

Both of your assumptions are correct =)

It is Claude. Also it is not a Premier Cru.

wkdpanda wrote:Speaking of desert wines...

Anyone interested if I bring a bottle of Wellington's White Port? CT

-Andy

Desert wines? Probably a bit on the dry side, eh?

As for dessert wines, someone is bringing a port, and I think there's a TBA in the offering as well. If I bring a Sauternes, then we'd have three of the four major dessert wine styles: port, raisining, and botrytis (raisining may include botrytis or they my just let the grapes dry out). If someone brought an ice wine we'd have all four and a nice mini seminar after the big eight.

I'm a teacher at heart (even though I've managed to avoid direct teaching professionally) so I'm always looking for a new education angle. How about it folks? An ice wine out there?

iByron
(and the "i" is for "I plan to be an evil taskmaster during this one, but we'll all learn something.")

iByron wrote:Desert wines? Probably a bit on the dry side, eh?

As for dessert wines, someone is bringing a port, and I think there's a TBA in the offering as well. If I bring a Sauternes, then we'd have three of the four major dessert wine styles: port, raisining, and botrytis (raisining may include botrytis or they my just let the grapes dry out). If someone brought an ice wine we'd have all four and a nice mini seminar after the big eight.

I'm a teacher at heart (even though I've managed to avoid direct teaching professionally) so I'm always looking for a new education angle. How about it folks? An ice wine out there?

iByron
(and the "i" is for "I plan to be an evil taskmaster during this one, but we'll all learn something.")

Oh, that is BRILLIANT! Love it. I also love your ability to attach a method to the madness (even if it is just an excuse to try more good wine). If I have my +1 bring an ice wine, is there a particular varietal that should be focused on, or are we just going for production style on this one?

Updated first post

wootvirgin69 wrote:Oh, that is BRILLIANT! Love it. I also love your ability to attach a method to the madness (even if it is just an excuse to try more good wine). If I have my +1 bring an ice wine, is there a particular varietal that should be focused on, or are we just going for production style on this one?

I think Vidal is the "typical" varietal that you'll see for ice wines, though I've seen some others. But Vidal seems prevalent.

Oh and I'm bringing the 2004 & 2005 of the Chase. Just because I can.

wootvirgin69 wrote:Oh, that is BRILLIANT! Love it. I also love your ability to attach a method to the madness (even if it is just an excuse to try more good wine). If I have my +1 bring an ice wine, is there a particular varietal that should be focused on, or are we just going for production style on this one?

For OW ice wines, you'll see a lot of Rieslings. For NW, I've been seeing Vidal, Riesling, and occasionally a Malvasia.

CpprCr8 wrote:For OW ice wines, you'll see a lot of Rieslings. For NW, I've been seeing Vidal, Riesling, and occasionally a Malvasia.

Yeah, that's why I asked. I've had a few of the Rieslings, but mostly Vidal. So probably Vidal, given it's the most frequently seen, ya?

wootvirgin69 wrote:Oh, that is BRILLIANT! Love it. I also love your ability to attach a method to the madness (even if it is just an excuse to try more good wine). If I have my +1 bring an ice wine, is there a particular varietal that should be focused on, or are we just going for production style on this one?

The most famous (and expensive) ice wines are German Eiswein and Canadian Icewine (where the name is written as one word), but ice wine is also made in Australia, Austria, Croatia, Czech Republic, France, Hungary, Israel, Italy, Luxembourg, New Zealand, Slovakia, Slovenia, Sweden and United States. Canada has become the world's largest ice wine producer.
Typical grapes used for ice wine production are Riesling, considered to be the most noble variety by German winemakers; Vidal, highly popular in British Columbia and Ontario, Canada; and, interestingly, the red grape Cabernet Franc. Many vintners, especially from the New World, are experimenting with making ice wine from other varieties: whites such as Seyval Blanc, Chardonnay, Kerner, Gewürztraminer, Chenin Blanc, Pinot Blanc, and Ehrenfelser; or reds such as Merlot, Pinot Noir, and even Cabernet Sauvignon. Ice wine

cheron98 wrote:Oh and I'm bringing the 2004 & 2005 of the Chase. Just because I can.

And THAT's why we all love you!!

wootvirgin69 wrote:Yeah, that's why I asked. I've had a few of the Rieslings, but mostly Vidal. So probably Vidal, given it's the most frequently seen, ya?

Vidal Blanc is the new world cold weather queen. Like Semillon, it's found its niche and certainly deserves a place at this ball. We could go OW/NW with the dessert styles if we wish. Then we'd need a Riesling Eiswein from Europe (make sure it says Riesling lest we end up with Muller Thurgau).

iByron

iByron wrote:We could go OW/NW with the dessert styles if we wish. Then we'd need a Riesling Eiswein from Europe (make sure it says Riesling lest we end up with Muller Thurgau).

I'm not sure about doing OW/NW head-to-heads on the dessert wines. Some of the OW dessert wines are varietals that are difficult to replicate NW. Example: My TBA is a Hexelrebe. Not easy to find NW for that (I'd never even heard of it before!). Also, the OW Commandarias (port style, I think) use some of the really, really old grape varietals, like Xinisteri.

CpprCr8 wrote:I'm not sure about doing OW/NW head-to-heads on the dessert wines. Some of the OW dessert wines are varietals that are difficult to replicate NW. Example: My TBA is a Hexelrebe. Not easy to find NW for that (I'd never even heard of it before!). Also, the OW Commandarias (port style, I think) use some of the really, really old grape varietals, like Xinisteri.

Not necessarily varietal, but style. Vidal Blanc is almost exclusively NW after all. Point taken, however.

Besides after 16 or so table wines there will only be so much desserts we can adequately do. Personally I think four is tops. Palate fatigue and all that.

iByron

iByron wrote:Not necessarily varietal, but style. Vidal Blanc is almost exclusively NW after all. Point taken, however.

That's what I thought you meant, but I wasn't sure, and wanted to clarify. Thanks!

iByron wrote:Besides after 16 or so table wines there will only be so much desserts we can adequately do. Personally I think four is tops. Palate fatigue and all that.

You ain't kidding!!!