We are invited home to B and will try a quartet helblinda glass that will adjust up our humility another couple of sizes, should it turn out.
The glass is really bright yellow with a green stick. The aroma is clean and fresh with green citrus and a subtle sweet appropriation of tropical fruit - pineapple, mango and lychee. In the mouth, we note that high acidity that is about it easy and pleasant way, the midrange feels a bit diluted, but the freshness is intact. Crackly mineral tail is short and sweet. All in all a nice bistrovin that does not make so much noise, but probably might work for most of skaldjursväg requiring a healthy white.
We go automatically to the Austrian Gruner Veltliner.
dell'Alto Cortese Monferrato 2009 (Castello di Tagliolo) Cortese we have in and of themselves drunk many times before, but we blame that it is a fairly anonymous grape. In its best moments, it tends to convey minerality and citrusfruktighet in an elegant manner. Castello di Tagliolo is an old castle near Ovada, Piedmont producing Dolcetto and cortese.
TH wine imports in Copenhagen sell but unfortunately no website.
Glass 2 and 3 have both a mature aura about him. Runner-up is incredibly smooth with sweet plum, blueberry and pencil - clear cabernet sauvignon markers in my nose. Taste is dark fruits with velvety tannins, big and strong but in fine balance. Very elegant impression.
Third glass is quite dark with a delectable mushroom and herb broth with sweet sweet cherries and paint buckets. Everything is in place in the mouth with perfectly rounded tannins matching the fruit ripening exemplary. Really good stuff!
We are confident that cabernet sauvignon is involved in glass two - but from where? We say Bordeaux, just for the sake of elegance. Number three, I have a mature nebbiolo - mid 90s - from a modern producer of barrique and rotofermentorer.
Paul Sauer 2004 (Kanonkop) and Castello di Brolio 2001 (Ricasoli) South Africa and Tuscany, therefore, good wines from famous producers in good vintages. Two very nice and elegant wines of perfect ripeness. To mistake a Chianti-zero number one for a Barolo ninety fiver is not OK ...
Fourth glass is pitch black and completely opaque. The scent is wonderfully rich with dried figs and light Russ misinterpreted as reflections of the Fund. The volatile elements are subtle, but the oil paint survives long in näskanalerna. Intense fruit in the dark dress with blackberries, cherries and blueberries in the center. Faten feels expensive and is beautifully incorporated into the whole - extraordinarily complete fragrance experience. The balance is good, despite a pretty tough tannins acid but feels soft and polished, the finish is longer than long and never seems like surrender.
figs, raisins and intensity brings to mind a really good Amarone of fairly mature ornamental.
Ai Suma Barbera d'Asti 2004 (Braida) The grapes for top wine from Braida may hang around for a couple of weeks extra, until they begin to dry out a bit, hence the raisin tones and the high alcohol level of 15.5%. Very tasty wine that is perfectly enjoyable now but probably can serve themselves for a while. Top class!
We have with us a Rkatsiteli from Pheasant's Tears, a Georgian wine produced entirely under traditional principles - learn more about Pheasant's Tears here and here .
color is amber and the wine is sparkling clear glass. The aroma offers apricot, peach and tobacco - famous tones in långmacererade white wines. Tannins are prominent and glue on the gums, acids are subdued but contributes to a certain freshness. A wine that probably suited to heavy broth-based soups with a big chunk högrev. Superrustikt and with a genuine feeling, but a little anonymous in spite of all the original attributes. We find no clear grape identity as well as the voting methods of preparation. Well worth a try after all - No 71 897 of BS .
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