It's that time of year again...
----- Forwarded message from "Jim L. Ellingson" <jellings(a)me.umn.edu>
-----
Date: Tue, 19 Jul 2005 13:23:58 -0500
From: "Jim L. Ellingson" <jellings(a)me.umn.edu>
To: wine(a)thebarn.com
Subject: Zins at Bob's on Thursday
User-Agent: Mutt/1.5.4i
Greetings,
Bob's Extra-Vin-Zin-ganza, Ertravigan-zin, Whatever!
Zins and Ribs at Bobs
Thursday, 20 July 2005
6:30
Primitivo Bob Kyllingstad's Party Room and 14th Story Wine Cellar
Closer to Heaven, Further from the Street.
121 Washington Ave
612-672-0607
Party room is 315
Security/Dial code is 018.
Ribfest has moved to St. Paul, so we'll be doing our own thing.
Some brave souls will prepare their own ribs, salads,
desserts to share/pass.
Looks to be a relativley large group (say 15).
So mangnums or pairing up to bring 2 bottls of same label/vintage
would be a nice touch.
Corn on the cob and Water Mellon are always good additions!
Bob
Betsy Pork
Dave K?
Dave T
Lori
Ted/Carman Ted's Classic Ribs
Brian Malley Bold and Meaty Ribs
Ruth Greggory
Bill S
Annette
Jim/Louise Orzo Salad, Bread
Nicolai
Karin
Cheers,
Jim
Any feed back from the Rose' things? Here's a bit
form the LATimes.
2005 Domaine Tempier Bandol ros�
S. Irene Virbila
July 19, 2006
If you're intent on winning over your ros�-phobic friends, better make it the best: a
Bandol from Domaine Tempier. Chez Panisse in Berkeley has been pouring the Bandol ros� by
the glass for practically forever, with good reason.
Tempier ros� is tremendously food friendly. The color is a lovely coppery rose. It's
scented with rose petals and wild strawberries, and yet when you take a sip, it's
bone dry and perfectly gorgeous. The vintage in current release . 2005 . is a splendid
year for ros�s in southern France, and Domaine Tempier has produced what may be its best
ever.
ADVERTISEMENT
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It makes a fine aperitif and can go straight to the table to accompany crudit�s, tapenade,
salade ni�oise, grilled fish, light pasta dishes, etc. The Peyraud family who owns Domaine
Tempier pours it lavishly with Lulu Peyraud's justly famous bouillabaisse.
An absolutely beautiful wine.
. S. Irene Virbila
*
Quick swirl
Region: Provence
Price: About $26
Style: Dry and fragrant
Food it goes with: Crudit�s, tapenade, salade ni�oise, grilled fish, pasta dishes,
bouillabaisse.
Where you find it: Available at fine wine retailers.
Here are the Zin notes from a year ago.
Zinfandel
2001 91-93 Should be memorable
(mid 90's on the "100" point scale. 100 point scale my flask.
When was the last time anyone saw a 50, 60 or even 70 point rating?).
2000 84 mixed quality Drink
1999 89 solid, rich, ripe, high EtOH.
1998 83 "challenging" Difficult, etc.
1997 90
1996 86
1995 95
1994 96
1999 Better than 98. Quality varies with some
wines showing "late harvest" effects such as
residual sweetness, dried fruit flavors, etc.
Also be aware that some of the 99 CA Zin's are
quite high in EtOH. (jle)
Rating California Zinfandel Vintages 1980-1998
VINTAGE SCORE DRINKABILITY
2001 91-93 Should be memorable
2000 84 mixed quality Drink
1999 89 solid, rich, ripe, high EtOH.
1998 83
1998 83 Tough, cool year; mostly lean, simple wines -- Drink
1997 90 Best were ripe and potent, though quality varied -- Drink or hold
1996 87 Variable quality; best are well-balanced -- Drink or hold
1995 95 Brilliant fruit; ripe, complex, intense, balanced -- Drink or hold
1994 96 Dark, rich, intense, complex; classy -- Drink or hold
1993 88 Fruity, complex, fine balance-- Drink or hold
1992 93 Very ripe, opulent and complex -- Drink or hold
1991 92 Ripe, elegant, complex -- Drink or hold
1990 93 Rich, complex and concentrated-- Drink or hold
1989 82 Huge crop; uneven quality, tannic -- Drink
1988 84 Uneven crop; forward-balanced wines-- Drink
1987 92 Bright, rich and complex --Drink
1986 91 Firm, intense, tannic yet age-worthy -- Drink
1985 93 Wonderful balance and harmony -- Drink
1984 88 Ripe, opulent and complex -- Drink
1983 79 Uneven quality, tannic, average -- Drink
1982 82 Tight and firm, but uneven quality -- Drink
1981 85 Ripe, fruity, early-drinking -- Drink
1980 82 Hot harvest; uneven quality -- Drink
Vintage Ratings: 95-100, classic; 90-94, outstanding; 80-89,
good to very good; 70-79, average; 60-69, below average;
50-59, poor.
Drinkability: "Drink" means most of the wines of the vintage
are ready to drink; "hold" means most of the age-worthy wines
have not fully matured.
Zinfandel
http://www.winespectator.com/Wine/Spectator/Faqs/VarietalsFAQ.html
ZINFANDEL (Red) [ZIHN-fan-dell]
The origins of this tremendously versatile and popular grape
are not known for certain, although it is thought to have come
from Southern Italy as a cousin of Primitivo. It is the most
widely planted red grape in California (though Australia has
also played around with the grape). Much of it is vinified
into white Zinfandel, a blush-colored, slightly sweet wine.
Real Zinfandel, the red wine, is the quintessential California
wine. It has been used for blending with other grapes,
including Cabernet Sauvignon and Petite Sirah. It has been
made in a claret style, with berry and cherry flavors, mild
tannins and pretty oak shadings. It has been made into a
full-bodied, ultraripe, intensely flavored and firmly tannic
wine designed to age. And it has been made into late-harvest
and Port-style wines that feature very ripe, raisiny flavors,
alcohol above 15 percent and chewy tannins.
Zinfandel's popularity among consumers fluctuates. In the
1990s Zinfandel is enjoying another groundswell of popularity,
as winemakers took renewed interest, focusing on
higher-quality vineyards in areas well suited to Zinfandel.
Styles aimed more for the mainstream and less for extremes,
emphasizing the grape's zesty, spicy pepper, raspberry,
cherry, wild berry and plum flavors, and its complex range of
tar, earth and leather notes. Zinfandel lends itself to
blending.
Zinfandel is a challenging grape to grow: its berry size
varies significantly within a bunch, which leads to uneven
ripening. Because of that, Zinfandel often needs to hang on
the vine longer to ripen as many berries as possible. Closer
attention to viticulture and an appreciation for older vines,
which tend to produce smaller crops of uniformly higher
quality, account for better balanced wines.
--Excerpted from James Laube's book "California Wine," with
some additions by James Molesworth
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *