Wine blog
My tasting notes of fine wines I have enjoyed.
Comparing two widely-available Prosecco wines under the Tuscan sunshine with our midday salads.
Two fine Austrian white wines: Zierfandler 2015 trocken, Winzergenossenschaft Gumpoldskirchen with Grüner Veltliner 2017, Domaine Huber, Traisental. Comparing a forward-thinking bottle of Zierfandler from Gumpoldskirchen with a classic Grüner Veltliner from Traisental.
Read more: Comparing Zierfandler from Gumpoldskirchen with Grüner Veltliner from Traisental
Comparing two strong red wines from the valley of the river Douro in Portugal and then with a port wine from the same area
“animus” Douro 2017 - Vincente Faria, Vila do Conde
Tinta Roriz, Touriga National and Touriga Franca
“gloria” Reserve Douro 2015 - Vincente Faria, Vila do Conde
Aged in oak
These wines are DOC only for the region; both wines are based on Portugal’s main red grape varietal, Touriga National. They appear to be production in excess of the quota for a more specific DOC classification. Touriga National is famous both as a table wine and the main grape varietal for port wine. Both are available in UK supermarkets at an excellent price/quality point with matching labels but neither label gives much further information: we set out to taste what is the difference.
Read more: Tasting “Animus” Douro 2017 and “Gloria” Reserve Douro 2015
Vin Santos are all different; this one, from the Santa Christina brand whose estates are around Arezzo, dates from 2012 so has benefited from more than the five year minimum cellar time. Golden yellow in appearance, keeping its colour even to the glass. Terry tasted caramel, I was thinking more of Mead and honey. This Tuscan Vin Santo is not particularly sweet, and although distinctive in its own right, it is more Madeira than Sherry. Nothing like any French dessert wine. This bottle was a personal import from our trip to Tuscany earlier in 2018.
An excellent accompaniment to a celebration Cassata, pomegranate seeds, chocolate pepites, marrons glacés and pistachio pieces on layers of panettone soaked in Triple Sec and a cream made with Marsala, Mascarpone etc.
As sublime a bottle of fine old claret as anyone has a right to taste. Aged to a perfect balance between intensity of taste and smoothness. A great colour, still a very full red with no hint of turning tawny. A hint of liquorice to the palate of one of my friends within an exceptionally full and rewarding quaff.
