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

by DaleW <Dwmidnt@[EMAIL PROTECTED] > Aug 12, 2008 at 12:21 PM

On Aug 11, 4:47=EF=BF=BDpm, Mark Lipton <not...@[EMAIL PROTECTED]
> wrote:
> 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.
=EF=
=BF=BDI
> liked it less than I have in earlier years, and those I liked less than
> the Tinto Borsao. =EF=BF=BDThe '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? =EF=BF=BDI loved the edition that
c=
ame
> mostly from '02 fruit.
>
> Mark Lipton
> --
> alt.food.wine FAQ: =EF=BF=BDhttp://winefaq.cwdjr.net

Yes, Pinon purchased right after big CSW tasting. I think this is '05
& '06, but SFJ or someone would know better
 




 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 4:39:43 CST 2008.