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March Wine ~ Pinot Noir
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Vote for your choice of April Wine Selector!
Culinary Alchemist
0%
 0%  [ 0 ]
BobtheDude
83%
 83%  [ 5 ]
DDPie
0%
 0%  [ 0 ]
ImStuffed
16%
 16%  [ 1 ]
Total Votes : 6

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coldhitz
Capo di tutti Capi


Joined: 30 Aug 2007
Posts: 740
Location: Go Frogs !

PostPosted: Wed Mar 25, 2009 4:13 pm    Post subject: Reply with quote

Give me back my bottle .

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CulinaryAlchemist
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Joined: 07 Aug 2007
Posts: 7975
Location: The Wilds of Oregon; It's Awesome

PostPosted: Wed Mar 25, 2009 4:20 pm    Post subject: Reply with quote

LOL
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BobtheDude
Capo di tutti Capi


Joined: 16 Aug 2008
Posts: 977
Location: Greater Boston Area

PostPosted: Thu Mar 26, 2009 9:15 am    Post subject: Reply with quote

Here's my review. I was going to get another bottle, but I'm not sure if that's going to happen. Once again I didn't eat much stuff with it, so I don't really know what it would pair well with. I need to work on that. Anyway...

Name: Coastal Estates Pinot Noir
Price: 11.99
Year: 2007

Short intro from the wine maker about the wine: Elegant and silky, our Pinot Noir expresses aromas and flavors of ripe cherries, plums and spices. Smoky oak nuances weave through the soft, fruity flavors and linger on the finish. This versatile, medium-bodied wine complements wild mushroom soup, roast turkey, grilled lamb, pork or whatever excites your taste buds.
Review:Very rich smell, earth and berries mostly. It is very smooth, with a light body (medium body my ass) and taste. Much lighter than I thought it would be, just a little fruity. Slightly tannic/dry finish. I didn't notice it expressing aromas or weaving nuances, but that might just be my unsophisticated palate. Heh.
Would you buy again?: Maybe, but only for something specific. Not to just drink.
Wine Pairing Ideas/Recipes: I'm not sure what I would pair it with. I could easily see drinking it with turkey. It went well with black pepper, so maybe a pepper crusted steak or something like that. Although it would be fairly easy to overpower this wine, so you might want to be careful with really strong flavors.
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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Fri Mar 27, 2009 9:32 am    Post subject: Reply with quote

I picked up a Brutocao 2006 and Cambria 2006

I'm making this mushroom blue cheese tart
http://www.foodnetwork.com/recipes/michael-chiarello/mushroom-tart-recipe/index.html

This baked feta
http://kalofagas.ca/2009/03/21/baked-feta/

I picked up Morbier, Havarti, Goat Cheese and Jarlsburg Dip.

I need to make something sweet.

I'll probably have olives & cornichons.

And a fruit plate.
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CulinaryAlchemist
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Joined: 07 Aug 2007
Posts: 7975
Location: The Wilds of Oregon; It's Awesome

PostPosted: Fri Mar 27, 2009 9:45 am    Post subject: Reply with quote

oooo The dessert will be a toughy... Pinot goes with figs, but they aren't in season yet... Chocolate coats the tounge to much so the pinot slides right off with no flavor (It's not as heavy as merlot or port)...
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spryte
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Joined: 30 Apr 2008
Posts: 4816
Location: Pittsburgh, PA

PostPosted: Fri Mar 27, 2009 9:57 am    Post subject: Reply with quote

Ugh! I almost picked up a fig hazelnut spread in the cheese department.

I also tried some brie/brown cake... creamy light drool!!! But I passed on it.

I was considering making an almond cheesecake. But I need to figure out how to make a syrupy almond topping for it.
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ddpie
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Joined: 18 Jul 2007
Posts: 8618

PostPosted: Sat Mar 28, 2009 7:48 pm    Post subject: Reply with quote

Ok, here's my first one, did a couple of weeks ago, but totally spaced posting. (go figure lol)

Name: Pinot Noir Blackstone
Price: 8.99
Year: 2007
PHOTO of bottle:


Short intro from the wine maker about the wine:


Review: I guess I got accustomed to all of the semi-sweet to sweet whites lately because this seemed pretty dry to me. I did detect subtle cherry notes at the beginning, with more spice at the back end. (no vanilla as promised, I was kinda bummed) I tried a little cream cheese and crackers, then plain turkey and shrimp (with and without sauce), none of which helped to neither coax anything out of the wine nor compliment it. So then I tried a bit of roast beef and bingo! There it was.

Would you buy again?: probably not. I wasn’t that impressed, I’ve had too many reds lately that I’ve enjoyed much more.

Wine Pairing Ideas/Recipes: Maybe a salmon with a teriyaki glaze or reduced balsamic OR better yet, a reduced wine sauce using this wine. It seemed to have a much smoother finish with the roast beef, so I’m sure it could stand up to any strong flavored beef dish. I’m guessing it would have gone well with a nice juicy steak.
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ddpie
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Joined: 18 Jul 2007
Posts: 8618

PostPosted: Sat Mar 28, 2009 7:55 pm    Post subject: Reply with quote

Here's the one from tonight:

Name: Pinot Noir Mirassou
Price: 8.99? can't remember duh!
Year: 2007
PHOTO of bottle:


Short intro from the wine maker about the wine:


Review: Beautiful garnet color. The nose was fruity…promising, I like fruity. Although I prefer my reds almost at room temp, I had opened this just out of the fridge and couldn’t help tasting it right away. Besides, hey, it was soon to be “Earth Hour” and I had to get my photos before lights out. LOL. Very nice, hints of cherry, berry and a bit “grapey”, but not sweet. Very smooth tannins and almost a buttery finish. Dry but not too much. It seemed to be very light in body for a red, but it was a nice change.

Would you buy again?: Absolutely. It would be nice to have on hand for those who want a red, but prefer it chilled. (I’m thinking summertime bbq) This is the second Mirassou I’ve had, the first being Riesling. I’d trust more from this wine producer, for sure.

Wine Pairing Ideas/Recipes: I don’t think it could stand up to much, although it was fine by itself. Like I said, it was lighter (and more straight forward, simplistic) than most reds I’m used to. Although, I immediately thought of maybe a grilled burger or even grilled chicken would be a nice compliment. I didn’t have my usual “tasting” plate, so I can only guess what would pair well. I was drinking all alone, in the dark, via candlelight, casting my vote for PLANET EARTH. Yay!

Btw, thanks Spryte Wink Jen the tree hugger was impressed that I was “in the know” and enthusiastic about participating in Earth Hour LOL
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CulinaryAlchemist
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Joined: 07 Aug 2007
Posts: 7975
Location: The Wilds of Oregon; It's Awesome

PostPosted: Sat Mar 28, 2009 8:01 pm    Post subject: Reply with quote

LOL... YAY Earth!!!!
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ImStuffed
Over 10,000 Posts Club


Joined: 05 Jan 2008
Posts: 13764
Location: Burbank

PostPosted: Mon Mar 30, 2009 5:51 pm    Post subject: Reply with quote

Name: Bella Sera
Price: I think it was around $15 or so? I don't remember
Year: 2007

(you like my plastic wine glass?!)



Short intro from the wine maker about the wine: Acidity and sweetness twirl hand in hand in the palate, exuding dark plum and cherry flavors and a cherry-like bouquet. Bella Sera Pinot Noir’s is medium-bodies with a smooth style that is a perfect complement to pasta dishes, roasted meats and poultry, and grilled vegetables.

Review: I guess I don't do well with acidic wines. After the first glass, I'm more focused on my tongue than the wine Shocked . But..I can smell the sweetness and the fruit. I do taste the fruitiness briefly before the acidity sets in. I don't usually chill my red wine but I think this one would taste better if it were.
Would you buy again?: Probably not for me. Although I wouldn't be embarrassed to show up at a party with it for everyone else to enjoy.
Wine Pairing Ideas/Recipes: I didn't really eat much with it. It did taste good with my homemade bread and butter! LOL
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