blow away the mystery

sommelier schmellier..

Have you ever wondered, after reading the label of a wine you particularly enjoyed, why producers don't add pepper, berry fruits, cinnamon, oak, toast, chocolate etc. to bring a mediocre wine up to scratch?

La Motte Shiraz 2002 $19.95

This intense, peppery and savoury wine demands roast beef.. Aniseed, blackcurrant and violet on the nose. The palate shows additional black olive and bay leaf flavours. More savoury than fruity, this deep ruby coloured wine has a medium to full-bodied palate, with a mouth-filling peppery finish.. entices with redcurrant, roast beef and whiff [of] sweet vanilla; subtly and sensuously caressing fruit, slight savouriness, lingering finish.

Torremilanos Reserva 1996 Bodegas alba pez Tinto del Pa­s (Tempranillo) £15

Aged for 19 months in barrels of French oak from the Allier forest.. intense colour of red cherries with aromas of very ripe fruits and wild berries that blend with those of coconut and liquorice imparted by the oak. A big well structured wine.. smooth-textured, medium-bodied wine with elegant vanilla overtones and meaty flavour.

[or, as the Germans say, "this wine developed, fine ripe tones, a polished acid and Vielschichigkeit lets this wine great, a completely large fire-place wine become" (translated via babelfish)]

1928 Chateau D'Yquem Sauterne $2,000 to $2,500

"perfect bouquet honeyed, fragrant, orange blossom, gushing forth an endless succession of scents from immeasurable depths. sweet, full-bodied, rich, concentrated, ambrosial barley-sugar, wonderful length, acidity, aftertaste",
"good colour with a harmonious nose, great depth and has a sweet glorious flavour with a lovely length and aftertaste singed raisiny tangy nose",

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