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2001 Darioush - Printable Version

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Pages: 1 2


- Glass_A_Day - 09-26-2004

What a simply awesome wine. Huge crisp fruit and nicely integrated wood. I will need more in the near future. A big white that benefits from food. It gets a GAD score of 94. $35.

[This message has been edited by Glass_A_Day (edited 09-26-2004).]


- wondersofwine - 09-27-2004

What region is this? I'm not familiar with the name.


- Glass_A_Day - 09-27-2004

http://www.darioush.com/


Everything you you could ever want to know.


- Glass_A_Day - 12-27-2004

Poped another with appitizers on Christmas day. Was a huge hit again that was a razor close second to the Newton. Great wine.


- joeyz6 - 12-27-2004

I was not overly impressed with Darioush when I visited the winery a couple of months ago. I tasted about six wines and found them to be hit or miss (more often miss). I don't think I had the 01 Chard, though. (it might have been the 02 they were pouring) I found whatever Chard I tasted to be a little heavy on the oak for my taste. But I'll look for the 01.

They have a new tasting room that I would try to describe but words wouldn't do the job. It's quite over the top ... just check out the website:

http://www.darioush.com/winery.html

Reminds me of ancient ruins.


- Glass_A_Day - 12-27-2004

They had that building brought in stone by stone from Iran and reassembled.


- dananne - 12-27-2004

GAD -- You've been on a tear with the Chards, haven't you? [img]http://www.wines.com/ubb2/smile.gif[/img]


- Glass_A_Day - 12-27-2004

Not by choice really, but it sure seems that way doens't it? I'm more of a big red guy. It's just that you start with white and less than half the group switches to red with food. Hence the greater number of whites. If only I was closer to WW's neck of the woods I would have someone to share my reds with!!


- Thomas - 12-27-2004

Is Darioush owned by Iranians? I know there are a lot of Iranians living in Fornicalia.


- Glass_A_Day - 12-27-2004

Yes and from what I read the stone building that is the certerpiece of the winery was on their property in Iran before being dissassembled and brought here.


- dananne - 12-27-2004

GAD -- White wine drinkers always leave our house disappointed. Out of about 300 wines, we have a grand total of 4 whites in the cellar (and one is a Tennessee Muscadine!). We just go ahead and pop reds -- if they don't like it, well that's all the more for us! [img]http://www.wines.com/ubb2/wink.gif[/img]


- Thomas - 12-27-2004

Gee guys, what do you drink with trout?

Hey GAD, I lived in Iran for 2 years. Can't imagine how the Iranians were able to get the stone out of the country. And can't imagine how much oil money it took to do it.

[This message has been edited by foodie (edited 12-27-2004).]


- dananne - 12-27-2004

Trout? Hell, we're living on delivery Chinese around here [img]http://www.wines.com/ubb2/smile.gif[/img]

We drink red with it, of course . . .


- Thomas - 12-27-2004

I want to know what is the real driving force behind someone drinking only red wine. I am serious.

WW has told me just doesn't get anything out of white the way he does with red. I can understand that concept, so long as the wines are consumed without food. But when food is involved, there simply are many pairings with wine that just do not taste right if the wine is not the right color and/or texture.

For instance, the way I like trout prepared--simply either broil or saute, lemon and butter, maybe some nuts sprinkled atop, but not much else--doesn't scream out to me the words red wine, and if it did, there are so few reds that I think would do the pairing justice, but there are a number of solid whites to get the job done.

I think you guys are just being macho. [img]http://www.wines.com/ubb2/smile.gif[/img]



[This message has been edited by foodie (edited 12-27-2004).]


- dananne - 12-27-2004

To be quite honest, we do much of our wine drinking in the evening after dinner and without food. If we're going to prepare something that needs a white wine match, I'll just go out and get the one that is needed, if one of the ones we have on hand won't work.

Frankly, we use sparklers in lieu of whites a lot of the time, and I really believe that they get overlooked with food too often. So, lacking an appropriate white for your trout recipe, I just might grab a Gruet.

Plus, I like being macho with reds [img]http://www.wines.com/ubb2/wink.gif[/img]


- Thomas - 12-27-2004

Dan, I suspected as much. But you know, you said a mouthful (pun intended). Sparkling wine is vastly overlooked as a food match. I'd put sparkling wine right up there with Riesling as top all around food wines.

Sparklers can go with a wide variety of edibles, from finger foods to artery-clogging fatty cheeses...


- Glass_A_Day - 12-27-2004

Now see, this is the total opposite of my palet. I find that about 95% of the time red benifits from food over white. I can easily get a lot out of a white all by itself. However, with reds I have tried and tried and they just are dry and flat without food.


- hotwine - 12-27-2004

We keep a supply of whites on hand.... Sauvignon Blanc, Picpoul, Pinot Grigio are the go-to versions.... and like Foodie, just can't imagine some dishes without them, especially fish and chicken. When so fortunate as to have trout (right arm snaps into a backcast at the thought), wouldn't dream of having it with a red.


- winoweenie - 12-28-2004

Just because I say I don't get the same expression out of whites I do with reds doesn't mean I dont drink whites. My white of choice is bubbly which I find goes extremely well with the foods I prefer in the fishie family. As a matter of fact we probably drink a box of bubbly a month. I love a nice pinot with wild Alaska Salmon in a pinot reduction sauce. WW


- Glass_A_Day - 12-28-2004

Now that's the opposite of me. I have never really been able to get into bubbles.