Tag Archives: wine reviews

Pink Pussy ordered the next year but it is still tar and roses 

10 Apr


Oh hey I reviewed 2011 here on the eve of the epic women’s march. I was fighting and ready to grab back proving that all us delicate lil’ pussies, could take a stand. And STILL we HAVE PERSISTED! And will keep doing so.

Unlike this bottle I bought and should have hung onto longer. I should have gotten one to try now and one for later. Even though it was still too soon, I cracked the:

2012 Damilano Lecinquevigne Barolo

This is…in all honesty I feel it needs less aging than 2011? Like I detect less of the “good bones” (high acid tannins and alcohol plus secondary flavors like anything funky pretty much) than 2011.

The roses are potent. But I dunno this is less potent and possibly maybe less complicated than 2011 which is sad. If only every year could be CRAAAZY.

But this is still pretty crazy. Interesting but not demented. Its complexity evolves as it sits in the glass.

Although the acid and tannins are standing the fuck up so maybe re-testing in a few years would be good. But kitty is impatient.

Pussy (me. meow!) still loves the tar and roses which are rampant in this bottle. I am not a plant person so the fact that the first thing I detect on this wine makes me think “holy roses and violets” says something. I do like tar. In wine. Although I used to smoke so maybe that is why it is easy for me to detect tar notes. And/or it is LA and the tar pits here are fun.

Tar and roses. Quintessential stereotypical Barolo for a reason yet this is a modern Barolo and much more immediately elegant and silky than a kickass old-school one.

But stellar. Sometimes it is okay to be new.

Okay let us go metaphors. So it is the girl/guy you meet and think “they smell enticing”. But at first blush the personality is not there. But then you keep talking (wait for your glass to get some air) and you find they are fascinating. Which is to say once you pour this vino it will evolve with oxygen contact.

For you who are like “gimme the flavors breakdown woman!” A. don’t call me “woman” (I prefer Ellen) unless I give permission meow and

B. Ignoring that you called me “woman” I’ll tell you this is rife with violets, roses, potting soil, caramelized blueberries and blackberries.

BUT the tannins may distract you. Not the alcohol level. At 14 percent it is high but not burning.

The finish goes the hell on. For some time. Oh hey it’s still going as I type. IT PERSISTS! STILL! LIKE US!

Actually the finish is what makes me want to try this in a couple of years. I dare say I will. If I can secure a bottle. Although this is thoroughly drinkable right now.

This wine seems basic right off but then it evolves and you think “oh heck I am…Very Interested in learning more.

I’m gonna tell this wine my secrets. If I can GRAB another bottle. Back.

 

 

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It’s a Pinot. It Sounds Cooler. I know all this because I’ve been studying.

1 Dec


I have not written in a few. After November 8th I was observing a period of mourning (you can guess why) and then I was studying NONSTOP for the WSET 3 exam.

Which I still might not pass. I misidentified a Chablis Premier Cru but got the Valpolicella.

And I call myself a Francophile. Apparently Italy has a hold of me.

So screw it all. French wine, Italian– Let’s crack open a bottle of German wine. Spätburgunder!!!!!

Which thanks to my education I know is the Pinot Noir grape, as in the one Burgundy is renowned for. Baden is the German holy land for the Noir-est of grapes. It is warm enough for the grape to flourish but cool enough not to create the jammy travesties occasionally proffered by warmer lands (ahem, certain parts of California, ahem). The Germans renamed many of their  grapes, perhaps to make them sound like they originated in Germany: Pinot Gris is Grauburgunder, Pinot Blanc is Weissburgunder. However, let’s talk about this wine, this fine fine Spätburgunder:

2013 Schneider Weiler Schlipf Spätburgunder

OMG PLEASE CLICK ON THAT AND BEHOLD THE EMO GRANDEUR OF GERMAN WEIN! I CAN hear the beating of this Qualitätswein’s limestone heart. OMG. I’m sorry. If I wasn’t already pale and draped in black clothing I would have to be before I felt appropriately clothed to honor this wine.

And then I took a sip an HOLY FUCKING I’M 15 AGAIN THIS IS CHERRY COKE!

A boozy extra delicious cherry coke. Worth paying 23 dollars a bottle for. Holy heck this wine is bright happy days running around with your friends in a sugar fit good.

If that’s your thing. I mean seriously cherry cola, ripe red cherry, and a hint of vanilla hit you in the face (or at least the nose and tongue) with this guy. And it has something of a body juxtaposed with lightness and verve. Sort of like a soda that is light due to carbonation yet has body due to sugar syrup.

Should I do the WSET3 analysis?

Sure why not:

To the eye: clear medium ruby with medium slow tears.

Nose: clean, medium plus intensity, sour cherry, black cherry all the dang cherries–vanilla bean, Cranberry and soil. Yah soil.

Tongue: Dry, medium plus acidity, medium minus tannin, medium alcohol (doublechecked after that thought and was 13%–exactly in medium range according to WSETS!), body: medium, flavor intensity is Medium plus–this stuff talks!! Flavor components: as I said CHERRY COKE!! And vanilla bean. Then some greenery and garrigue. This sounds esoteric but I friggin’ FEEL the limestone. Something almost salty but mossy. That hides beneath the cherry coke. There ya go.        Finish: Medium plus! Didn’t think it would be but the cherry coke devolves to vanilla ice cream devolves to textured salad marinating in cherry pie. It’s pretty great.

All in all good job, Silver Lake Wine in Silver Lake because they have one in downtown LA…but this one…I’d work there. Putting it out there. I said I was interested in Beaujolais cru then they had not enough low-priced options for my taste (no one has low-priced cru, by the way it is not a bad thing) and then I said “what excites you” and they lead me to this. Odd seeing as I normally am not a big Pinot Noir gal. But this got me.

So get into it!

 

As Noir As My Soul

16 Sep

  
That is…pinot noir.

I dunno you guys. Rarely do I so totally agree with the winery tasting notes but SIMI was spot-on when they sold me on their 2013 Sonoma Valley Pinot Noir.

The look: pure ruby red. Like if you look at an actual ruby, you’d say that is the same color as that pinot by SIMI. Ain’t no fucking almost royal blue merlot. Your teeth will not turn purple. Pink maybe.

Take a whiff and get a nose full of cherry and spices I associate with pumpkin recipes. I’m not saying this smells like pumpkin, mind you. Just the spices I associate with it.

Take a sip and you get some roasted pear, and maybe a fig or so and some more rich pureed cherries. And you know what? Speaking of dates I recently got my hands on some fresh jujubes, aka Chinese dates, and I feel like if I roasted them they would go well with this wine.

This really did have a large amount of spice–FOR A PINOT. Because I do not think of pinots as having spice but this one is rich with the peppery ginger and perhaps a bit of nutmeg and…allspice? I taste allspice. Like I said, pumpkin-associated spices. It is a pinot noir that has been having a make-put session with its fifth cousin it is not really related to the Zinfandel and the two would hav beautiful baby grapelets.

There is some elegant acidity that keeps this a light-hearted pinot noir.

It is darkly light. Like my joyful dark soul.

A teensy bit of acid. And lots of love.

Oh, and for some reason it is making me crave the type of bruschetta made of thick grilled Italian bread that is half soggy with roasted tomato and garlic. And I might toss some sage in there.