Vintage Wine,
Wine enthusiasts: What is your favorite wine, vintage, and year? Why?
June 15th, 2011 · 7 Comments · Wine
Tags: vintage wine
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Dekster // Jun 15, 2011 at 7:51 am
New Zeland Sauvignon blanc from region of Marlborough year 2005, they have a very nice fruit flavor. I love the reds, but this white is something special
docscholl // Jun 15, 2011 at 7:51 am
Robert Sinsky "Aries", a pinot noir…from the period between 1991 to 1993.
Smooth, soft and sexy!
Diva Bee // Jun 15, 2011 at 7:51 am
Depends on what you call an "enthusiast". I really like the Australian wine at Trader Joe’s called "Peace". I think it’s a red table wine. And you definitely can’t go wrong with Two Buck Chuck (even though it’s $3.99 and consuming more than one bottle will give you a headache).
Seriously, the BEST bottle that I can remember the name of is a 1997 Pinot Noir (Chambertin Clos De Beze).
nora d // Jun 15, 2011 at 7:51 am
love it all too hard to choose a favorite…
alison0wonderland // Jun 15, 2011 at 7:51 am
I’m not a connoisseur, but I have found Blackstone Merlot, the year 2002, to be a good wine. Also 2004 was a good year, for some reason 2003 was very tannic and quite bitter, but it smoothed out in 2004. I haven’t had any beyond 2004 because I liked that year so much I just kept buying it. Then I got pregnant so I’ll have to wait to try any other years. Unfortunately, my wine budget forces me to stay between $10-$20 per bottle, and in that price range, the Blackstone Merlot is by far the best I’ve tried. Any suggestions for others, when I can enjoy again????
Neil F // Jun 15, 2011 at 7:51 am
Sancerre,Pouily fumee any age they are fantastic
Sauce Monster // Jun 15, 2011 at 7:51 am
Well, this changes almost every day…
Today it is the Ceretto "Monsordo", 2002 (vintage and year are the same thing).
It is a red wine from the Peidmont in Italy, a blend of Cabernet Sauvignon, Merlot, Nebbiolo and Barbera.
Why the best? I had it with dinner this past Friday night at an Italian restaurant in Pasadena, CA (Gale’s) and was beautiful…with all of the dishes on the table and by itself after the plates were cleared.
Rich and chewy texture with deep, dark fruit flavors and a touch of a coffee/chocolate from the toasty oak.
pretty gay, huh?