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A
Trip in a Glass
LIVE
WINE LINK One
of the great joys of tasting wine is imagining a visit to the region where
the wine was made. Judging by today’s Vintages release of four Ports and a
Madeira, I am packing my make-believe bags and heading to Portugal. To
start with, it seems that Vintages has finally got something right, even if
it isn’t the timing. For the first time in memory, the entire June release
of five fortified wines, have all attained a “recommended” status. Given
how fussy I am, that isn’t an easy task! While
fortified wines are not things one usually associates with the end of May,
fine 1998 LBV (Late Bottles Vintage) in the $23 range are always welcome. Of
the two released, I give a slight edge to the intensely purple coloured Churchill’s
1998 LBV Port (596627) at $23.95 with its sweet,
plumy-prune flavours (being released June 11). If you want something with
more age, Cockburn’s
20 Years Old Tawny ‘Director’s Reserve’ Port (368076) at $59.95 hits the spot
with its creamy, caramel-chocolate-plum flavours (also June 11). Of
course, white Port is perfect for this time of year especially when served
well chilled by itself or as an aperitif on the rocks with a twist of lemon.
Imagine drifting down the Duoro River surrounded by those steep terraces as
the temperature soars to 48 C clutching a chilled pitcher of Quinta
Do Infantado White Port (592865) at $17.95. While
relishing its sweet tangerine and honeyed apricot flavours, remember to keep
it refrigerated once opened. Many
are surprised to discover that certain Madeiras can be served in the
identical manner. The lightest and driest style is known as Sercial and was originally named
after the Cerceal grape from which it was once made. The style is not that
well known and this is only the fourth Sercial to surface in Vintages in
five years, so don’t miss it. Cossart
Gordon Madeira Sercial 5 Years Old Fine Dry
(722975)at
$21.95 is one of those succulent sippers taken in the late afternoon in the
warmth the setting sun on the terrace of Madeira luxurious landmark Reid’s
Palace Hotel. A refreshing, gently bitter finish balances its sweet, ripe
lemon peel and quince flavours. A perfect foil for warm hors d’oeuvres
hopefully served by someone wearing spotless white gloves.
Getting
back to reality and moving on to the whites, it is unfortunate that the
words inexpensive and delicious don’t seem to come together very often in
today’s release. The best buy is the aromatic, ripe melon flavoured from
Italy’s Alto Adige. Tiefenbrunner
2003 Pinot Grigio (954024) at $16.95 is the kind
of wine you will want to share during that romantic Italian vacation. Serve
this and you won’t be singing O Solo Mio! This
release has two stellar Chardonnays. The first, a Pouilly-Fuissé, comes
from southern Burgundy known as Maconnais. Decades ago, Chablis and
Pouilly-Fuissé were the starters of choice, at least if you could afford
it. It seems, however, that the reputation of the latter was tarnished by
some inconsequential, overpriced wines capitalizing on the wine’s
reputation. Happily,
Georges
Duboeuf 2003 Pouilly-Fuissé (732768) at $26.95 is
a testimonial of what can be done in an extremely hot year. It is very well
balanced with lots of delicious, bright, ripe Anjou pear flavours and a
lingering finish. First class! Moving
upwards, Antinori
2002 Cervaro Della Sala (512376) at $53.95 is an
absolute classic from Italy’s Umbria. The mineral-tinged, rich, ripe pear
purée flavors with hints of buttered toast and lime are actually worth the
investment! Moving
to reds, Pinot Noir fans should make a beeline to New Zealand’s Seresin
Estate 2003 Pinot Noir
(655167), which at $39.95 outperforms the Burgundies costing up
to $64.95! Unfiltered and aged for 15 months in French oak (25% new), it has
very gently smoky, earthy, plumy, dried ripe black cherry flavours and a
cedar tinged finish. Originating in the Marlborough region, only 56 cases
(of 6) of this In Store Discovery (ISD) was released yesterday. 2001-2002-2003-2004-2005
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use our winefind.ca Tasting
Notes Database: click
here
Copyright Food & Beverage Testing Institute of Canada
2005 |