2004 Ch. De Fargues "Lur Surluces", Sauternes - sugary and I could drink a whole glass, probably not a whole bottle. Last tasted 2007 Drink now-2015
2004 Ch. Rayne Vigneau, Sauternes - very steely and too cold. There wasn't enough acidity and lacked body. Last tasted 2007 Drink now-2015
2004 Ch. Guiraud 1er Cru, Sauternes - pleasant, but lacking body Last tasted 2007 Drink now-2015
2004 Ch. Doisy Daene, Sauternes - nice and sweet with dried tropical fruit Last tasted 2007 Drink now-2015
2004 Ch. Latour Blanche 1er cru, Sauternes - there's a Vidal body, long finish and super honeyed. I like it because it's super fat, but a little too sugary. Last tasted 2007 Drink now-2020
2004 Ch. Coutet, Saturnes-Barsac - dried apricots and pineapples with a long finish. Last tasted 2007 Drink now-2020
2004 Ch. Lafaurie-Peyraguey, Sauternes - very nice, but a little too lean. Last tasted 2007 Drink now-2015
2004 Ch. Sigalas Rabaud, Sauternes - too much sour lemon-peel. Last tasted 2007 Drink now-2015
2004 Ch. Suduiraut 1er Cru, Sauternes - At first I thought the Latour Blanche was better, but after revisiting this wine it had a nice Old World acidity that would allow me to drink a whole bottle. You need a sophisticated palette because it's not so obvious. Last tasted 2007 Drink now-2020
1999 Suduiraut, Sauternes ($550 case) - I was spitting for a whole week and this was the first wine I wanted to drink. Toberlone and heath candy toffee notes with a side order of crème' brulee. I was reminded of frozen grapes at the old neighbor "Bee's" house. It was a nice finish because it wasn't sugary. Last tasted 2007 Drink now-2020
1994 D'yquem "Les Surluces", Bordeaux- The crème' brulee and red apple traits integrated with toffee and burnt caramel would've made me guess D'yquem. There must've been some botrytis but I did get some oxidative white Bordeaux characteristic's that made me think Haut Brion or something like Carbonnieux. Last tasted 2007 Drink now-2015
1988 D'yquem - What am I taking crazy pills? A perfect pairing with a Crème Brulee. It tasted like butterscotch and toffee heath candies that have been pureed and dropped into a jar of honey. Despite being unctuous, ridiculously sweet and decadent, the wine had great acidity and minerality. Too young to drink, but I enjoyed assessing its future. Last tasted 2007 Drink now-2020
Showing posts with label Dessert Wine. Show all posts
Showing posts with label Dessert Wine. Show all posts
Tuesday, May 17, 2011
Napa Dessert Wine
2003 Far Niente "Dolce" - Napa Valley - For that price, I'd rather have quality sauternes. Nonetheless, it wasn't too sugary and was held together nicely. One of the best domestic dessert wines out there. Reminded me of butterscotch candy like most California chard's, but on top of it being rich, it had good acidity. Last tasted 2007 Drink now-2011
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Wine and Waves
I'm lucky to be a 31-year-old surf punk that gets to sample rare wines like the 1922 Pol Roger, the 1959 Petrus and the 2001 D.R.C. Richebourg--that doesn't mean those wines are always good, or worth the price. Since I've worked as a sommelier (in Monterey, CA) for high-end restaurants like Casanova, the Sardine Factory, and Marinus, I've honed my palate and I can choose a good bottle that won't break the bank. When I have enough time and money, I like to travel with my girl Lindsay Jackson to places with great wine and waves. I'm a certified sommelier (Court of Master Sommeliers) and am available to drink wine. Call: 831-521-8606 or e-mail: pwetterau@gmail.com