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181 days

181 days of wine, which were as follows...

Notes on virtually every wine tasted over 181 consecutive days, and on 100% of wines opened with meals. I documented what I tasted for my own personal record but others may find the results useful. I appreciate wine in the context most people around the world do - at the dinner table rather than in the tasting room. Thanks to friends who made drinking all this wine possible and spat out only bad wine.
Mar 8 '11
March 8
Cooking with friends
Torres Viña Sol Catalunya 08
This white wine made from the Parellada grape is a big yes - so fragrant and lovely and lively.
For much less than $10 a bottle, it’s a wonder that this wine makes any profit at all. But I won’t go on record for ever questioning the Torres empire.
Fontanafredda Barolo 04
Food-friendly, but not necessarily priced at a food-friendly rate. If I had this bottle every time I cooked at home, it’d be Kraft dinners and wieners from now on. Of course, at the price it sells, it is still the cheapest of the cheap Barolos.
For lovers of Pinot. Pale looking, with a slight whiff redolent of undergrowth and spice. Like most Nebbiolo I’ve had, it nurtures your meal over the long haul — it’s medium-bodied, with arcs of acid and it’s got some umami to it. I really do think umami when I taste Nebbiolo, though it’s a term used for food, and used inconsistently at that (because there is still a lot of disagreement about how to best translate the Japanese word). Perhaps the best wine tasting term to convey what I mean is complexity. And maybe complex is in the running for what umami really means.

March 8

Cooking with friends

Torres Viña Sol Catalunya 08

This white wine made from the Parellada grape is a big yes - so fragrant and lovely and lively.

For much less than $10 a bottle, it’s a wonder that this wine makes any profit at all. But I won’t go on record for ever questioning the Torres empire.

Fontanafredda Barolo 04

Food-friendly, but not necessarily priced at a food-friendly rate. If I had this bottle every time I cooked at home, it’d be Kraft dinners and wieners from now on. Of course, at the price it sells, it is still the cheapest of the cheap Barolos.

For lovers of Pinot. Pale looking, with a slight whiff redolent of undergrowth and spice. Like most Nebbiolo I’ve had, it nurtures your meal over the long haul — it’s medium-bodied, with arcs of acid and it’s got some umami to it. I really do think umami when I taste Nebbiolo, though it’s a term used for food, and used inconsistently at that (because there is still a lot of disagreement about how to best translate the Japanese word). Perhaps the best wine tasting term to convey what I mean is complexity. And maybe complex is in the running for what umami really means.

  1. 181days posted this