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After-Dinner Wine

In this long tasting we were exposed to a variety of winemaking regions, methods and styles. Ranging from the old world to the new wine making regions, from true and tried methods and grape varietals, to a little more unorthodox one could say. It was one of the most fun tasting I have ever produced. Produced February 2008.

 

 Nivole, Michele Chiarlo, Moscato D’Asti, 2003, 2006, 2007

  • Although we skipped some years in this vertical tasting, we enjoyed it as much, for it was very evident what time, not just by growing and harvesting measures, but also by being stored in the bottle did to a wine like this. When young this wine fills your glass with a lot of ripe fruit, like peaches apricots and nectarines, with wonderful hints of floral bouquets, and with a nice effervescence noticable visualy and in touch as well once you have the wine in your mouth. The color was rich, almost a golden, and yet it was sort of airy to the taste.. The 2003 vintage, although quite a good wine had missed it’s better day. The color was a bit more pale, not much fritzyness in the glass, and the flavors had changed to a more subtle hint of oranges or ripe golden raisins and blonde prunes. Nivole is produced from a single vineyard at Torre de Cantini located in the commune of Canelli and situated on steep slopes of a gradient of approximately 35 degrees with an exposure facing south-southwest, and the Moscato d’Asti grapes are hand-picked. It ends up with a little over 5% alcohol and over 10 % residual sugar.

 

 Fusta Nova, Moscatel de Valencia ,2006

  • A really elegant example of Moscatel from Valencia – it is rich in color, almost like golden honey, very clear, and it is high in alcohol, it has along finish. It’s nose it a little nutty, or almondy, but there’s also a strong prescence of fruit, like apricot and peach and a hint of floral notes. It is great for before or after dinner.

 

Alice White, Lexia, South Easter Australia, 2007

  • This was my first time trying Lexia (Muscat of Alexandria) in these two fashions; The white Lexia is produced quite light and lively, probably not aged in any wood. It’s hints were fruity and a little tropical. It certainly could take the market as ‘the pool-side wine’  or the new White Zinfandel, thanks to the slighthly sweet characteristics of the Muscat family.

 

Alice White, Red Lexia, South Easter Australia, 2007

  • The Red Lexia was really great. The skin cotact gives it a nice translucid pale ruby red, and it’s certainly more appealing than the ‘pink stuff’ ladies would drink.  I recall serving this wine chilled, but it wouldn’t be much harmed otherwise at room temperature, other than perhaps showing off a perception of being sweeter than it actually is. Amongst the profile I would name raspberry and cherry as the predominant ones, but also a slight herbacious nature.

 

Bell Mountain Vineyards, Late Harvest Riesling, Bell Mountain, 2005

  • Produced in the style of the Rhine Valley with a natural grape residual sugar of 5.2%.  Distinct citrus and apricot aromas, it was light in body and pale in color. Quite easy to drink, and overall a good riesling. Pair with Oriental foods, seafood salads, or a creamy dessert.

 

Wilhelm Bergmann,Piesporter Goldtropfchen, Auslese, Mosel-Saar-Ruwer, 2005

  • A typical QmP Auslese Riesling from Germany. Handpicked berries that gave a pale golden hue, with a bit of mineral characteristics with hints of apricot and ripe pear and golden apples. Normaly with higher percentage of sugars than the Kabinet and Spatlese categories.

 

Wilhelm Bergmann,Piesporter Michelsberg, Auselese, Mosel-Saar-Ruwer,2006

  • Similar to the above mentioned wine, always great to be able to have a tasting of different vintage coming from the same producer.

 

Rudolph Muller, Eiswein, Rheinhessen, 2004

  • This was a great example of the the product that comes in the the care and time that takes to produce Icewine. The berries are hand-picked and are harvested during the first frost and pressed before thawing. This wine was rich in ripe flavors, of peach and nectarines, and honey. An outstanding dessert wine.

 

Chateau Grillon, Sauternes, 2000

  • A nice expression of noble rot. A rich deep clear light orange-golden hue. With a wonderful sliggtly nutty and yet floral nose. Honey apricot flavors.

 

Boutari, Mavrodaphne of Patras

  • This is a very sweet wine, almost resembling port and madeira. It is rich in ripe dark fruit, including prunes and dark raisins, and hints on the nose of herbal tones. It may be perceived a little oxidized, and it does seem to have been in contact with wooden barrels.

 

Osborne, Jerez Fino, Jerez

 

Domecq, Jerez Amontillado, Jerez Manzanilla

 

Warre’s, Fine White Porto, Douro

 

Certainly a first for me, I had never tasted a White Port, and I was exited. However, I would probably not attempt the same until I get to know more about them, and am able to find a bigger variety, and maybe have some one tell me more about them. Overall, it was quite crisp, pale, and bland, it kind of reminded me of a dry sherry.

 

Fonseca, Ruby Porto, Duoro

  • Need we say more? Ruby Port is absolutely my favorite. Full of mature red and dark fruit, and berries, and just a lovely sight, with just enough sugars.

 

Dow’s, Fine Tawny Porto, Duoro

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