Snak

Lige dele xinomavro-, krassato- og stavroto-druer, dyrket i 250-500 meters højde for foden af selveste Olympen, danner basis for rødvinen i mit glas. Denne er måske ikke ligefrem olympisk (badabing) i kvalitativ forstand, men, de 9,50€/flasken taget i betragtning, slet ikke så ringe (badaboom) endda. Xinomavro-vin (relativ lys, syrlig og tanninholdig) sammenlignes ofte med nebbiolo, men i forhold til nærværende blend (2011), blødgjort af to komplementære sorter, går mine associationer nok snarere i retningen af en Rosso-/Brunello di Montalcino. 90/100 Wine Advocate ("terrific value")
http://www.shop-kreta.de/tsantali-rapsani-epilegmenos-reserve-2010.html

https://cdn3.bigcommerce.com/s-jwedkk7/products/411/images/1037/Esprit_du_Vin_Quinta_Sardonia_QS2-6pack-sticker__37088.1472565216.386.513.png?c=2

Nogen der kender denne - inden jeg bevæger mig i et blind køb? Plejer at være pjattet med Ribera del Duero som den sammenlignes med.

Der er nu ingen terrassevin som en Pauillac...
http://tinyurl.com/zxav2a4

Glasset siger jo alt om det menneske.

Fik en helt forfærdelig vin i går på restaurant i Ribe.

Corvina fra Veneto, som tjeneren understregede, at de selv havde valgt ud hos producenten, og at druerne ikke var tørrede, så den var lidt friskere end Amarone.

17,2%!!! Det smagte som om nogen havde tabt en flaske grappa og Cherry Likør fra Frederiksdal ned i en Mollydooker Boxer.

Det var da også en flot bestilling - var det på råd fra tjeneren?

Var en del af et større selskab, så det var en del af en vinmenu.

Aftenen bød på en absurd flaske:
http://imgur.com/a/k4wNO

Tjek lige infoen på bagetiketten... 252 måneder på fad!

30 år gammel hvid... lige frigivet.

For det første kræver den 4-5 timer i en karaffel for at åbne op for det hele, helt lukket da jeg åbnede den. Det er faktisk ret underspillet vin der kræver opmærksomhed, duften præget af bl.a. flødekaramel, kamillete, mandarinskal, ananas, røg, honning, voks og brunet smør. Smagen er fed og vandet på samme tid... syren tager fat om gummerne. Den er intens og virker ret beset alt for ung, hvor dumt det end lyder. Stor, spændende og historisk vin...... til grotesk pris!

Luis Gutierrez fra Parker har netop skrevet en ret fin beskrivelse af vinen:

I have been terribly excited about this wine since I first learned that (part of) it was still in cement waiting to be bottled in September 2013. I consider the rare white Castillo Ygay one of the greatest white wines ever produced in Spain, and the 1986 Castillo Ygay Blanco Gran Reserva Especial is a great addition to the portfolio of the winery--an historic wine that is coming back to life. I did a vertical tasting of many of the old, historic vintages of this wine, and they are included in a separate article in this very same issue. This 1986 had seen the light as a limited early release bottled in 1992 and sold around 1995, and some bottles might still be found in the market. But most of it remained unbottled and was kept at the winery, where it stayed in oak for 21 years, followed by some six years in cement vats until it was bottled. It has 13.5% alcohol, an extremely low pH of 2.98 and 6.75 grams of acidity (tartaric). It has a very subtle nose and it´s a bit shy, a little closed at first. It was only bottled one and a half years ago, and it´s not crazy to say that the wine is showing extremely young. The wine shows more open the day after, when it has developed some nuances of mushrooms and verbena tea. This is mostly Viura with perhaps a pinch of Malvasía Riojana (aka Alarije). The palate is both powerful and elegant, with superb acidity and great length, with volume and sharpness, with a mineral, umami-driven finish. It fills your mouth, tickles your taste buds and makes you salivate. There is nothing negative about the wine; there is no excess oak, nothing blurry, nothing to improve... perhaps the bottle used! I think this is a perfect wine. It seems to be getting younger and younger with time in the glass; it seems to be getting more focused and sharper, and I have no doubt the wine will evolve and last for a very, very, very long time in bottle. I kept the opened bottle for almost one week and the wine didn´t move one inch--no oxidation or any signs of fatigue. Having tasted many other vintages, including the also perfect 1919 (which is still going strong at age 97), I have no doubt we´re talking about a white for the next 50 years. Looking at the older vintages, I might even be underestimating its life span. The potential next release could be the 1998 in no less than ten years´ time. 100/100

Smagte en del forskelligt fra Cold Hand Winery i går. En af de sager var deres kvædevin - Cydonia. Holy fuck det smager godt! Klar anbefaling herfra!

Ih, har en flaske stående i kælderen. Nu er jeg jo nødt til at åbne den!
Fik du den til noget eller bare som hyggevin?