Wine: Marshal's Winery - Tunnel Vision Red Barbera
Year: 2006
Region: Washington State
Alcohol: 13%
Recently married RJ and Hoppers drove on a cross-country climbing extravaganza, and were kind enough to return from their trip with piles of west-coast beer and wine. Among their generously-shared spoils was a bottle of 2006 Barbera, a varietal that I have tried once or twice, but rarely been impressed with.
The Tunnel Vision Red Barbera proved this grape to be quite delightful. The nose is rich and a lot like a (good) Malbec, with warm molasses notes, dark chocolate and spices. The color is extremely, extremely dark and opaque; very deep burgundy not at all leggy, and with a bit of sediment. To taste the wine is sweeter and more citrus than the nose would suggest, but still rich and filling with a long, spicy finish.
Absolutely excellent - I know I will regret not being able to get this wine in Atlanta.
Monday, May 31, 2010
Saturday, February 20, 2010
[Scotch Log] Tormore 12
Scotch: Tormore 12
Region: Speyside
Malt: Single Malt, 12 years
Price: uh. $40?
Proof: 80
I picked this scotch up because I was having a bad day, and happened to be near a liquor store. Which, as intros go, isn't the possible lead-in. However, the speed at which we went through this bottle is a testament to its numminess. After breaking into it that evening, Pyrona managed to sneak about half of this bottle before I even noticed and caught up.
Color: Light yellowy-orange.
Nose: caramel and spun sugar, cinnamon, with oak highlights. This nose is quite robust, and despite the sweet sounding adjectives it's still unmistakably scotchy.
Taste: Powdered sugar, apples or apple blossoms. This is a low-peat, very wet, almost slurpable easy drinking scotch. Like many of our favorite Speysides, it's unchallenging for daily drinking but complex enough to stay interesting. The bottle tells us "toasted almonds, citrus, and barley sugar". We're calling bullshit on the citrus, but the toasted almond rings true. Pyrona says it's... marzipanny. No lie.
Overall: I'll happily grab another bottle of this. Although it might not quench my thirst for a strong, throat-burning scotch, it's a great sip for a quick quaff on a weekday.
Region: Speyside
Malt: Single Malt, 12 years
Price: uh. $40?
Proof: 80
I picked this scotch up because I was having a bad day, and happened to be near a liquor store. Which, as intros go, isn't the possible lead-in. However, the speed at which we went through this bottle is a testament to its numminess. After breaking into it that evening, Pyrona managed to sneak about half of this bottle before I even noticed and caught up.
Color: Light yellowy-orange.
Nose: caramel and spun sugar, cinnamon, with oak highlights. This nose is quite robust, and despite the sweet sounding adjectives it's still unmistakably scotchy.
Taste: Powdered sugar, apples or apple blossoms. This is a low-peat, very wet, almost slurpable easy drinking scotch. Like many of our favorite Speysides, it's unchallenging for daily drinking but complex enough to stay interesting. The bottle tells us "toasted almonds, citrus, and barley sugar". We're calling bullshit on the citrus, but the toasted almond rings true. Pyrona says it's... marzipanny. No lie.
Overall: I'll happily grab another bottle of this. Although it might not quench my thirst for a strong, throat-burning scotch, it's a great sip for a quick quaff on a weekday.
Tuesday, January 26, 2010
[Scotch Log] Aberlour 16
Scotch: Aberlour 16
Region: Speyside
Malt: Single Malt, 16 years
Price: Gifted
Proof: 86
The double cask matured Aberlour 16 is probably the most beautiful, richly colored scotch that has ever graced our cabinet. In some lights it has a rosy mahogany tint, and maintains rich red tones once poured.
The nose matches the color with hints of wild rose (probably due to its stint in a sherry cask), nuts, and oak - no hint at all of peat or smoke. In the taste the nutty suggestions are fully realized with a strong walnut flavor and a mouth-feel like dry wine. There's an ever-so-slight hint of smoke in the after taste, and just enough peppery kick to make it feel nice.
Thanks to my wonderful and sweet uncle for such a tasty Christmas present!
Region: Speyside
Malt: Single Malt, 16 years
Price: Gifted
Proof: 86
The double cask matured Aberlour 16 is probably the most beautiful, richly colored scotch that has ever graced our cabinet. In some lights it has a rosy mahogany tint, and maintains rich red tones once poured.
The nose matches the color with hints of wild rose (probably due to its stint in a sherry cask), nuts, and oak - no hint at all of peat or smoke. In the taste the nutty suggestions are fully realized with a strong walnut flavor and a mouth-feel like dry wine. There's an ever-so-slight hint of smoke in the after taste, and just enough peppery kick to make it feel nice.
Thanks to my wonderful and sweet uncle for such a tasty Christmas present!
Sunday, September 13, 2009
[Gin Log] Bluecoat
Gin: Bluecoat American Dry Gin
Price: ~$27
Proof: 94
Trolling through my local libation liquidators, I saw a rather eye-catching display of Bluecoat, a dry gin that claimed to be of the American [0] variety. The display boasted of various liquor competition honors [1] while the bottle trumpeted its craft distillation. For $27 a 750, I was willing to give it a whirl.
Opening the bottle with my more seasoned gin drinking friend, the smell was strongly herbal, a much bolder tone than we were expecting. Taking our first few glasses neat, however, the liquor was no evergreen monster. Definitely a subtle gin and rather smooth.
Bluecoat proved to be more than adequate for gin and tonic, providing a muted but excellent partner to our diet brand-X tonic water. I was definitely surprised when I mixed it with some lemon-lime soda we had on hand: even at one-to-one, the drink was downright refreshing. From here to inebriation mixed with only a little bit of our home-grown, 100% genuine all-natural artificial corn syrup, lime flavoring, fizzy watter and a downright patriotic gin? Sign me up, Uncle Sam!
[0] As opposed to the London or British variety. The marketeers are quite subtle in their machinations.
[1] Liquor competition judge: best job ever or most delicious job ever? Why am I even posing this as a question?
Price: ~$27
Proof: 94
Trolling through my local libation liquidators, I saw a rather eye-catching display of Bluecoat, a dry gin that claimed to be of the American [0] variety. The display boasted of various liquor competition honors [1] while the bottle trumpeted its craft distillation. For $27 a 750, I was willing to give it a whirl.
Opening the bottle with my more seasoned gin drinking friend, the smell was strongly herbal, a much bolder tone than we were expecting. Taking our first few glasses neat, however, the liquor was no evergreen monster. Definitely a subtle gin and rather smooth.
Bluecoat proved to be more than adequate for gin and tonic, providing a muted but excellent partner to our diet brand-X tonic water. I was definitely surprised when I mixed it with some lemon-lime soda we had on hand: even at one-to-one, the drink was downright refreshing. From here to inebriation mixed with only a little bit of our home-grown, 100% genuine all-natural artificial corn syrup, lime flavoring, fizzy watter and a downright patriotic gin? Sign me up, Uncle Sam!
[0] As opposed to the London or British variety. The marketeers are quite subtle in their machinations.
[1] Liquor competition judge: best job ever or most delicious job ever? Why am I even posing this as a question?
Monday, August 17, 2009
[Mixed Log] Bartini
Once upon a time JD and Lisa went to a magical land known as Portland, Oregon. Unlike Atlanta, Georgia, Portland has an incredible tradition known as "happy hour." During this wondrous time, many many restaurants and bars have drink specials. It was at the beginning of the aforementioned witching hour that Lisa and JD stumbled across a little place called Bartini. Kind of a dumb name, but boy does it get the point across: a place where one can find many many varieties of martinis. During happy hour all of those martinis are half priced. Lisa and JD learned the true meaning of "plastered at 4 o'clock" in this fashion. On their journey, they experienced the following:
Blackberry Lemon Drop - What's it sound like? Lemon drop with muddled blackberry, yo.
HMB - muddled cucumber and basil shaken with fresh lemon and citrus vodka.
Jasmintini - jasmine essence with tuacca and vanilla bean vodka.
Spicy Affair - chili pepper vodka, Alize passion fruit, muddled lime and pear puree with "a tryst of lime." Yes, the description really said "a tryst."
Peaches and Herbs - muddled basil and mint, vodka, peach puree, lime.
Strawberry Shortcake - baily's, vanilla vodka, strawberry puree, cream. (The bartender failed his roll on this one - it came out curdled, so they gave me another).
Chocolate Kiss - baily's, vanilla vodka, creme de cacao, cream.
*Swoon* Goodbye folks, I'm hopping on a plane now - I can't recount that much deliciousness without a return trip!
Blackberry Lemon Drop - What's it sound like? Lemon drop with muddled blackberry, yo.
HMB - muddled cucumber and basil shaken with fresh lemon and citrus vodka.
Jasmintini - jasmine essence with tuacca and vanilla bean vodka.
Spicy Affair - chili pepper vodka, Alize passion fruit, muddled lime and pear puree with "a tryst of lime." Yes, the description really said "a tryst."
Peaches and Herbs - muddled basil and mint, vodka, peach puree, lime.
Strawberry Shortcake - baily's, vanilla vodka, strawberry puree, cream. (The bartender failed his roll on this one - it came out curdled, so they gave me another).
Chocolate Kiss - baily's, vanilla vodka, creme de cacao, cream.
*Swoon* Goodbye folks, I'm hopping on a plane now - I can't recount that much deliciousness without a return trip!
[Scotch Log] Oban 14
Scotch: Oban 14
Region: West Highlands
Malt: Single Malt, 14 years
Price: ~$75
Proof: 86
I know that I've claimed before that a scotch is "golden" but I think the Oban 14 really epitomizes the statement. Tawny golden. Your mom's wedding ring golden. Sun shining down and lighting up your whole glass golden. It's really damn golden.
The nose of the Oban is pretty complex. There's an initial hint of peaty-ness that would usually turn me off, but it leans towards the oaky side of the spectrum, so that's ok. Past that initial peaty whiff there's a much sweeter nose: something slightly vanilla and slightly floral without being at all cloying.
The Oban 14 really stands alone in its flavor. It has just enough warmth and kick to keep you paying attention, but overall is very wet and more mellow that some of its brothers. Flavors of green wood with just a hint of pine mingle with a velvety caramel undertone, combining into a lovely, complex, intelligent taste. It finishes with a hint of sea salt, but leaves the palate moist and quenched. Though the initial taste wasn't harsh, I found my mouth tingling with warmth for minutes afterwards.
Anyway, if you couldn't tell: I'm a pretty big fan of the Oban 14. It's very different from any of my other sweet, standard scotches and provides a nice change. I'll definitely be adding it to my staples, next to the Glenmorangie!
Region: West Highlands
Malt: Single Malt, 14 years
Price: ~$75
Proof: 86
I know that I've claimed before that a scotch is "golden" but I think the Oban 14 really epitomizes the statement. Tawny golden. Your mom's wedding ring golden. Sun shining down and lighting up your whole glass golden. It's really damn golden.
The nose of the Oban is pretty complex. There's an initial hint of peaty-ness that would usually turn me off, but it leans towards the oaky side of the spectrum, so that's ok. Past that initial peaty whiff there's a much sweeter nose: something slightly vanilla and slightly floral without being at all cloying.
The Oban 14 really stands alone in its flavor. It has just enough warmth and kick to keep you paying attention, but overall is very wet and more mellow that some of its brothers. Flavors of green wood with just a hint of pine mingle with a velvety caramel undertone, combining into a lovely, complex, intelligent taste. It finishes with a hint of sea salt, but leaves the palate moist and quenched. Though the initial taste wasn't harsh, I found my mouth tingling with warmth for minutes afterwards.
Anyway, if you couldn't tell: I'm a pretty big fan of the Oban 14. It's very different from any of my other sweet, standard scotches and provides a nice change. I'll definitely be adding it to my staples, next to the Glenmorangie!
Monday, June 29, 2009
[Wine Log] Mapreco Dão
Wine: Mapreco Dão
Year: 2003
Region: Portugal
Alcohol: 12.5%
Let it be known that wine is very pricey in New York City. In the little shop I found a few blocks from my hotel, this Dão was the only red wine under $10 I could find. It's a 2003, surely it can't be so horrible as that, right?
Anyway, the wine is one of the darkest I've seen - a deep dusky plum, edging more to the purple-brown end of the spectrum than the red. It is also very opaque and dark; I can't see through even a small amount.
The scent of the Dão is pleasant and rich - very much a "port" smell more than a standard red wine scent. Heavy brown sugar and caramel overtones at first, mellowing eventually into dark berries and currant.
The taste of the wine diverges hugely from the scent. The flavors in the wine are both sharp and dry, not at all heavy and sugary like the nose suggested. The most prominent flavor is a tart, lemony berry. At first I thought it was too sharp for me, but after breathing a bit it was quite drinkable.
I wouldn't seek this wine out again, but it will certainly do for an evening in the city - and being the cheapest bottle in the store.
Year: 2003
Region: Portugal
Alcohol: 12.5%
Let it be known that wine is very pricey in New York City. In the little shop I found a few blocks from my hotel, this Dão was the only red wine under $10 I could find. It's a 2003, surely it can't be so horrible as that, right?
Anyway, the wine is one of the darkest I've seen - a deep dusky plum, edging more to the purple-brown end of the spectrum than the red. It is also very opaque and dark; I can't see through even a small amount.
The scent of the Dão is pleasant and rich - very much a "port" smell more than a standard red wine scent. Heavy brown sugar and caramel overtones at first, mellowing eventually into dark berries and currant.
The taste of the wine diverges hugely from the scent. The flavors in the wine are both sharp and dry, not at all heavy and sugary like the nose suggested. The most prominent flavor is a tart, lemony berry. At first I thought it was too sharp for me, but after breathing a bit it was quite drinkable.
I wouldn't seek this wine out again, but it will certainly do for an evening in the city - and being the cheapest bottle in the store.
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