My first wine-related post in a month! It feels like a very long time but, having lasted 31 days without a drop, I can start thinking about it again. The trouble is, I can't decide what to have tomorrow. I have already made the beef stew and extracted three bottles from my stash, all potentially superb in their very different ways. I don't want to be partisan in any way so none of these comes from stock!
First, a 2004 Chateauneuf-du-Pape from Pegau, one of the estates I really rate that I don't work with. Their pricing has gone a bit wild lately - I used to buy these wines when the exchange rate was 1.6€/£ and the bottle price was 25€ (does this make me sound old?) whereas the 2010 was on 'offer' for around 40€ - but it is classic, old school Chateauneuf. Usseglio's Imperiale is a bit like this in some vintages - or used to be before Stef modernised the style.
I took delivery of a case of 2010 Aloxe-Corton during the month from Domaine Croix. A bit young but it promises great things, I am told. Also, a case of 2004 Barolo from Ciabot Berton. A great vintage but the wine is from Roggeri, the lieu-dit that produces the most tannic wines in La Morra, if not all of Barolo. Perhaps I should hold this one back to have with a rare steak sometime soon. Or not. Decisions, decisions...
First, a 2004 Chateauneuf-du-Pape from Pegau, one of the estates I really rate that I don't work with. Their pricing has gone a bit wild lately - I used to buy these wines when the exchange rate was 1.6€/£ and the bottle price was 25€ (does this make me sound old?) whereas the 2010 was on 'offer' for around 40€ - but it is classic, old school Chateauneuf. Usseglio's Imperiale is a bit like this in some vintages - or used to be before Stef modernised the style.
I took delivery of a case of 2010 Aloxe-Corton during the month from Domaine Croix. A bit young but it promises great things, I am told. Also, a case of 2004 Barolo from Ciabot Berton. A great vintage but the wine is from Roggeri, the lieu-dit that produces the most tannic wines in La Morra, if not all of Barolo. Perhaps I should hold this one back to have with a rare steak sometime soon. Or not. Decisions, decisions...
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