2021 was an odd year, to say the least, but many of the wines I had were just terrific, making a weird year much more palatable.
Here are my top 25:
Happy Holidays, Berserkers. Hope everyone has a safe, joyous holiday season.
5 Likes
I enjoyed your three-part descriptors!
1 Like
So many producers I am not familiar with. At all. Great list and I’ll do some digging!
1 Like
As did I! Thanks, Sao.
1 Like
An interesting and thought-provoking list as usual, my friend . . .
Cheers
1 Like
Yup. Quite cool. And works.
I only knew four of the wines, so that made things interesting.
1 Like
Merci, Gents. I appreciate your kind words. Hope you all have a very safe, peaceful and fun holiday!
The white Esporão Reserva (2018) will be at our table this Christmas. I think it’s a tremendous value, although I my tasting note would be radically different from yours.
Tomas,
I would enjoy reading your notes for it. If you’re up for it, can you share them here?
Eclectic, interesting list Sao - thank you!
1 Like
Purposeful is a great descriptor.
Thanks, Gents!
Happy Holidays!
In every vintage I’ve tried of this wine, it’s unmistakably the product of a hot, continental climate (sub-region of Reguengos de Monsaraz, in the Alentejo). I have visited the Herdade do Esporão in August and it was not pleasant. Some people like to call it a ‘winter white’. There’s an almost oxidative quality mixed with the ripe white fruit - after all it undergoes maceration, élevage ‘sur lies’ and new oak - that makes it a terrific foil for heavier fish dishes. I would never describe it as ‘fresh’, although ultimately I do find it to be a balanced wine, thanks to Arinto’s life-saving acidity boost, and it has the structure to age (I find there to be absolutely no reason to buy the white Private Selection at almost three times the price). Jancis is known to be a fan.
Really well articulated note of this wine, Tomas. Yes, I absolutely get what you’re saying about that oxidative quality. Indeed, I struggled with that descriptor of “freshness” but ultimately stuck with it because the acidity of this wine enlivens the food paired with it, which leaves the palate refreshed, but I think you’re description of this wine is more accurate.
By the by, I dug this wine with sardines on the grill. Really great pairing. Drizzled with a little olive oil, salt, chopped parsley and lemon.
1 Like
@RH_Drexel a very long overdue thank you for including us in this list!!