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- wondersofwine - 09-12-2003
Went to the weekly wine tasting at Luigi's Restaurant in Fayetteville (that's where I first tasted a Snoqualmie Merlot some weeks ago.) First up was 2001 Emmolo Sauvignon Blanc. No detailed notes. Decent, not woody. (I asked the bartender about wood before even trying it.) Small family winery in Napa that also grows grapes for Mondavi and Caymus. They grow sauvignon blanc and merlot grapes on old rootstock.
Second white was a Renwood Viognier. Gold color (not as pale as straw) with a nice flowery perfume. While not like a Condrieu wine, it was heavier in texture than Jed Steele's 2001 Viognier. (I preferred the Steele). This one was nice, however, and I was left wondering which was more typical of the variety--I don't have enough experience to know if the Steele or Renwood is a more typical viognier. The first red in the lineup (possibly should have been the second or third red) was St. Leonini Chianti Classico (from Allegrini I believe). This needed food. Went better with the Vermont white cheddar cheese to soften the acidity than on its own. A pretty red color. Next was a Colosi Sicilia Rosso--90% Nero d'Avoli grape and 10% other grapes indeginous (sp) to Sicily. This tasted soft in comparison to the chianti. Nothing special but was the featured wine that night in the dining room.
Finally, we tasted a Renwood Syrah with Lodi grapes from the Sierra Foothills. Not very spicy but a nice wine for the price. None of the wines we sampled tempted me to go running to the store.
With dinner of crab-filled tilapia (fish), baked potato and zucchini I ordered a glass of Brancott Sauvignon Blanc (Marlborough, New Zealand). It was a pale straw color and translucent. It seemed more refined than some herbal, grassy Sauvignon Blancs and may lean toward the tropical fruits found in some Kiwi S.B. I'm not familiar with guava (must look for guava paste) but it may have had nuances of guava or possibly that was a gooseberry element. Will try the gooseberry preserves on Melba toast tonight and see if that is what I was getting from the Brancott.
I liked it quite well.
My appetizer (fried zucchini with Ranch dip) was delicious and better than the tilapia dish (tasted like either crab or fish was frozen and then thawed to a mushy texture). The bread and mix of olive oils were also especially tasty.
- hotwine - 09-12-2003
Nice notes, Wonders. Thanks.