Sunday night tasting

Yes, it was a busy weekend on the North Fork. Greenport was hopping and more than a few people ate dinner at the Frisky Oyster. And Long Island Wine sales were good. Local wine sells best on Saturday nights, when we get the most visitors from out of town. More than a quarter of the sales were from Long Island vineyards. On the list now are the Bedell 2005 Musée, Borghese 2005 Reserve Pinot Noir, Raphael 2007 Sauvignon Blanc, Peconic Bay 2005 La Barrique Chardonnay, Macari 2004 Bergen Road, and by the glass are Bouké 2007 White and the Jamesport 2004 East End Series Merlot.

Finally, everyone left and at 11:30 p.m. on Sunday night I got to try some samples Bill Butzgy from Martin Scott had sent on Thursday. It was an eclectic mix.

Zuani Vigne 2007 Bianco
This is a blend of pinot grigio, chard, SB and tocai from the superfashionable Italian region of the Collio way up in the back of the boot’s knee. It’s a rich wine with maybe a little residual sugar, fruitiness and a flinty, minerally midpalate. The SB is really evident on the nose but the pinot grigio gives it that steeliness on the palate. It’s good and a good price. Not a show stopper. Should retail for about $26.

Kumeu River 2006 Kumeu Pinot Gris

This was the winner. From New Zealand, the wine had a little reduction on the nose — a sulphur-like smell that comes from anaerobic conditions — a little smoky and nutty aromas with stone fruit, medium acid, medium length and that oily body you get from pinot gris.

Loan 2005 Semillon

This smelled like paint varnish, and pine and cedar and I thought yuck. It almost had that chenin blanc wet wool on the nose. But there was something on the finish that made me like it.  But then I smelled it again and wondered if anyone would get past the smell long enough to put it in their mouth.

Portal 2007 Celler Pinol

This white grenache, SB, Viognier, macabeo blend is super dry and tart. It’s got an almost stripped down leanness that can only be drunk when it’s really hot out. It’d be good with shellfish. Linguine with clam sauce and a lot of butter. It’s from the Terra Alta DO in Spain.

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