Couvent des Jacobins, time for a Bourgogne

What wine to have when the main course is fish and the starter is a carpaccio? I went with a stronger white wine from Bourgogne. Couvent des Jacobins from producer Louis Jadot. The nose of the wine were nice, a smell of citrus and oak. To my surprise it went well with the carpaccio. For the fish it was very good together. The taste of the wine were of citrus, plums and some oak. Good aftertaste.

Been a time

It has been a long time now since I had port wine. Almost 28 months and that is too long time so in time for Easter I opened a bottle of Churchill's late bottled vintage from 2001, which I had stored for seven years. I was suppose to have drunk it a couple of years ago but that never happened but finally it was time.

The Churchill's LBV had a very nice nose. Smelled very nice. The taste was even better with a taste of cherries and a hint of figs or plums. Nice aftertaste. From the bottle I tasted in 2006 this had become slightly more complex with the extra years in storage.

A trio of white wines

Sine the last time I had the chance to try three different white wine, two from Alsace and one from Alto Adige (Süd Tyrol).

First up is a riesling wine by Jean Biecher. The nose is fresh while the taste is of citrus, white peppar and some grapefruit. The finish is dry. Nice wine. The second wine from Alsace is a Pinot Gris from Bestheim. The nose reminds me of spices while the taste is dry, some apples and a hint of spices. Tastes good.

The last wine is from one of my favourite wine regions namely Alto Adige (Süd Tyrol). It is a Pinot Grigio from 2009 by producer Joseph Hofstätter. I have tasted the Gewürztraminer by Joseph Hofstätter two years ago and it was very good and it will be intresting to see how this will be. The nose if of fruits and the taste stays long on the palate. The taste reminds me of green apples and it has some acids. Delightful.

Vino Liquoroso, Santo Santorum Rosso

Italy have several different kind of sweet wines and one is the vino liquoroso, which is a fortified wine. In which alcohol is wine with an added distilled beverage (normally distilled wine, brandy) which stops the fermentation and leaves the wine sweet. I had the chance to try a bottle of Santo Sanrorum from Lastra a Signa near Prato and Florence in Tuscany.

The nose of the wine is good, you can feel the sweetness from the wine and also the smell of the red wine. The colour is dark ruby. The taste is a bit peppery and harsh. Maybe a some tannins in it? Decent wine but I feel a bit one dimensional but the price tag is probably cheap.

Divino Nordheim Silvaner 2011

This time I decided to go back to Germany to try a German wine. one winebottle that catches my eye is the bottle from Franken. I like that bottle but they are very hard to store in a winecellar. This Franken wine that caught my eye were Divino Nordheim a dry (Trocken) Silvaner wine called Sommeracher Katzenkopg.
The smell was of fruits, nice smell. The taste was good and reminded me of grey pears. Not a long aftertaste but a decent wine.

Mauro Chardonnay

Time to make sweet and sour chicken and that recipe requires some wine. So I bought a cheaper wine, Mauro chardonnay from Italy, to be used for the cooking. But the Mauro wine was decent to drink. Not as good as the Sicilian chardonnays that I have tasted but still drinkable. The wine has a good smell, decent fruity taste. Not as complex as the Sicilian chardonnays but this wine I can use for cooking.

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Charles Ellner brut 1999

After the birthday tasting of champagne it was new year and yet another good reason to try out one more champagne. I decided to stay in the nineties with a champagne from 1999 by Charles Ellner. Now this champagne is good and my first impression was. Wow, this is so much bread taste in this one it is huge. Certainly not for all people, but very good dry champagne.