TNs: D&R, Luyt Pipeno, & Beaucastel 2001 :

WINE TALK
#1

OK, I must first announce that the following notes are from last year. I attended a burger grilling at my favorite local wine shop, and I brought three open bottles to share with the staff. Last night, I discovered the tasting notes in my “saved draft” file. Apologies for the delay

June 1, 2015:

Dirty-and-rowdy Mourvedre Familiar 2014: PnP, awesome nose of candied violets, subtle carbonic strawberries. The wine took a day to even become drinkable (I am acclimating to high acid, stemmy-tightness). Finally blossomed after two days slow-ox. I can see the Beaujolais comparisons have merit here, with fresh berry, zippy acidity, lighter body. Only gripe is the indigestion like effect rendered by drinking on the first evening. Unique wine.

Louis-Antoine Luyt Pipeno Coelemu Itata, Chile 2014: Old school Pais based wine (donkeys in the fields, foot trod grapes over bamboo framework into the fermentation tanks). Funky and closed up on first night. Very cloudy in appearance, high acidity, trace of talc texture on tongue, subdued palate. Thin and harsh until day three: smooth, wild strawberries and cherries, soft and chuggable. The talc texture remained. Girlfriend refers to this as “foot wine”. Interesting for $15.

Château du Beaucastel 2001: No introduction needed. Straight pimp juice. Fresher and less funky than anticipated. Brilliant ruby color, no bricking, nose of raisins and tarry licorice. Palate is delightful mix of primary fruits with more secondary flavors of earthy licorice and tar. Still consider this fresh, despite the flavor description. Plenty of life left.

#2

I doubt that acid was the issue on day 1 or that it needed oxygen (slow or otherwise) to open. It is just trapped CO2. Next time put your thumb on the bottle and shake the fizz off and you can enjoy it right away.

#3

Keith, is that the infamous “Mollydooker Shake”? :wink:

I will try it out next time or give it a good decant.

#4

Sort of. The MD folks advised it on account of nitrogen rather than CO2. But same idea. Just keep shaking until you no longer get a pop when you take your thumb off. Decanting doesn’t really do the job even in a wide decanter. It’s not the most elegant solution but it works.

#5

I almost always shake the D & R wines, really helps them open up (both reds & whites).