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+--- Thread: I Novelli sono arrivati! (/thread-13329.html)
- Botafogo - 11-14-2002
Ok, it's 5:10 Pacific time on the 14th of November and we just put our the first wine from the 2002 vintage (from the Northern Hemisphere anyway) on the floor. Did anyone beat us?
Roberto
[This message has been edited by Botafogo (edited 11-14-2002).]
- ShortWiner - 11-15-2002
I'm afraid to say that the Deboeuf (sp?) Gamay Nouveau was around here a couple weeks ago. Wasn't very good, though, so maybe it doesn't count? [img]http://www.wines.com/ubb2/wink.gif[/img]
[This message has been edited by ShortWiner (edited 11-15-2002).]
- Botafogo - 11-15-2002
Are you sure it was the 2002 or did some wiley retailer think it was a good time to palm off last year's? But you are certainly right about the not very good part...
Roberto
- ShortWiner - 11-15-2002
Pretty sure it was the 2002, but now that you mention it I'm doubting my memory. I'll check.
- ShortWiner - 11-15-2002
Yep, it was the 2002. I remember they didn't have the barcode in their computer yet.
Beaujolais Neauvou, Gamay Neauvou--can someone tell me the difference? (Besides the fact that the Gamay was too sour and thin?) Are they just rushing the wine to get it to market before the first wave of Beaujolais?
- Thomas - 11-15-2002
I cannot imagine how they can rush getting a wine to market before the nouveau, which is alrady a rush of a con job.
I suspect the use of Gamay Nouveau on French labels is strictly to appeal to the varietal fixated American market.
Roberto: I would not have that stuff get near my precious other wines for fear the yeasts are likely still alive in there...
- ShortWiner - 11-15-2002
Yeah, well, I'm not going back to that store anytime soon. Overheard from a salesman while checking the vintage today: "Chardonnay. You can't go wrong with Chardonnay. It's the most popular wine in this country! It's always good . . ."
Blah. I think I need a cleansing visit to is-wine this evening.
- Botafogo - 11-15-2002
We've got a STOREFULL of still fermenting Belgian ales (which spew microorganisms from the Champagne style corks) so three pallets of Novello shouldn't make much difference.
Cheers and sell some wine, Roberto
- Thomas - 11-16-2002
I understand from my partner that shortwine was at is-wine last night. Hope you liked what you saw and took home. I'll be back in the city on Monday. Need these every-other-week journeys to my Finger Lakes haven for mental health reasons. Hope to meet you one day.
Roberto: when I had my small winery it took about four years before the lingering yeasts in the cellar started to make insurgencies over to the newly bottled (and filtered) wines. I once had to uncork and re-filter a few pallets that somehow got contaminated with fresh yeast AFTER the wines had been filtered, bottled and corked.
[This message has been edited by foodie (edited 11-16-2002).]
- ShortWiner - 11-18-2002
I was indeed at is-wine this weekend! And what a great place it is! You've got some fascinating stuff there, foodie. I'm sorry I missed you, but I'll be back.
Picked up your Etna Rosso, that carmenere you've got (curious about these lately), and the Heron Hill riesling I've read about on this board. Tried the Etna rosso with pappa al pomodoro, a pureed tomato soup with gobs of bread all mushed up in it. This was perhaps not the wisest pairing--tomatoes could have used a little more acid, I think--but definitely enjoyed the wine.
No question, folks, this is a very special place to buy wine.
- Thomas - 11-19-2002
The Etna Rosso is quite tannic for tomato sauce. We paired it with Tiramisu at a recent dinner--it was splendid.