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Drinks > Wine > Re: TN: Brunell...
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Re: TN: Brunello, CalCab, Vouvray petillant, plus cooking wines

by Mark Lipton <notpil@[EMAIL PROTECTED] > Aug 11, 2008 at 04:47 PM

DaleW wrote:

> 2006 Borsao Tres Picos Garnacha
> Jammy, thick, red fruit with a little tree bark. Saved half a bottle
> for dinner, others liked it more. B-

I just had this down in Florida and would agree with your *****sment.  I
liked it less than I have in earlier years, and those I liked less than
the Tinto Borsao.  The '06 actually tasted a trifle confected to me, as
if they left in some RS.


> NV Pinon Vouvray Brut
> Light, lithe, clean. Yeasty in a sourdough meets biscuit way, gala
> apple fruit, some chalk/minerial. Nice fine mousse. Fun wine. B+/B

Is this from the most recent release?  I loved the edition that came
mostly from '02 fruit.

Mark Lipton
-- 
alt.food.wine FAQ:  http://winefaq.cwdjr.net
 




 3 Posts in Topic:
TN: Brunello, CalCab, Vouvray petillant, plus cooking wines
DaleW <Dwmidnt@[EMAIL   2008-08-11 11:09:01 
Re: TN: Brunello, CalCab, Vouvray petillant, plus cooking wines
Mark Lipton <notpil@[E  2008-08-11 16:47:26 
Re: TN: Brunello, CalCab, Vouvray petillant, plus cooking wines
DaleW <Dwmidnt@[EMAIL   2008-08-12 12:21:55 

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tan12V112 Sat Nov 22 1:48:21 CST 2008.