It’s been a while since a post since I’ve been happily scribing for T. Edward Wines. This weekend I was supposed to be in Maine with Ellen & the Capron sisters, eating lobster rolls and oysters, and drinking Peepers Ale. But atlas…U.S. Air cancelled all possible flights to Portland, and with the impending [hysteria?] and hurricane storm approaching, there wasn’t much hope for me to get there or home…And so, here I am…in the calm before the storm…anticipating a bike ride over the bridge, with a moment to sit and blog.
Posts Tagged ‘Imbibe New York Wine Club’
Last month, Adam Morganstern of the Organic Wine Journal, met with us to discuss organic and natural wines. Without regional restrictions, we picked up a few bottles of organic, sustainable, and/or natural wines, some certified and labeled, others not. “When you see organic on the label,” said Adam, “someone’s gone through a lot of work. Hopefully it was worth it.” And while such certification requires adhering to a prescribed list of practices, it also requires a truckload of cash, and the patience to process a sh*tload of paperwork.
A short while ago, Brian, Lindsay, and Emmet moved to Chappaqua, and so on a Sunday afternoon, we took the train to meet them. Our initial Imbibe New York Wine Club date was set for the morning after Jennifer’s birthday, and so Brian chose Champagne–the lush coat of a monkey’s back that would provide just nip we needed to recover from her birthday debauch.
We had high expectations for the Bandol rosé wines sampled at this month’s Imbibe New York Wine Club meet. After all, for rosé, these wines from Provence don’t come cheap. The selections we drew were equally surprising–no repeat bottles (of a wine that’s not exactly available everywhere), and the photo above excludes one of the better wines that we savored that night. Another unexpected, yet consistent element is the alcohol content–13.5% to 14%! And while the high abv wasn’t immediately apparent in all the wines, a few of the bottles that we tasted were sublime, while others were simply disappointments.
Celebrating summer’s swelter, we drank Vouvray at last week’s Wine Club–hoping to capture a bottled breeze from the Loire, just south of Vouvray. Thriving on tuffeau–sea floor sediment, 90 million years old–topped with gravel and clay, Chenin Blanc has been grown in Vouvray since the early Middle Ages. With moody weather affecting the delicate development of the appellation’s moelleux wines (sweet with ripeness or noble rot), in less prime years, sec wines are made.
Plummy round mounds of earth
She sensed musky violets
When the woman in warm leather passed
Juicy, so fresh it’s sour fruit
Tannins settled like dust on her shoes
In a sharp embrace
She took her tart and leapt
Leaving berries in her wake.
2001 Cuilleron Saint Joseph Les Serines