WTN: Prum, Barde Haut Breton, etc

Betsy got back from China/Japan tour, and chose hot dogs as her first meal back in US. With broccoli salad, green salad, and the 2011 JJ Prum Wehlener Sonnenuhr Kabinett. Lemon/citrus and green apple, tiniest hint of petillance at first, light sulphur, both disappear. Good mouthfeel, moderate sweetness and good length. B+

Thursday we went to a gathering of old friends in Riverdale. I made poached shrimp ( from Bon Appetit, Y’all) and the hosts provided assorted dips, smoked paprika grilled chicken, potato salad with black olives, & salad

Nino Rustico Prosecco

Light, crispy, quite pleasant. B

2012 Garnier Mont de Milieu Chablis 1er

CT notes complain of oak, don’t really get that, but this is definitely on the ripe/sweet fruit end of the Chablis spectrum. Tasty popular wine. but could use some minerality. B


2000 Barde-Haut (St Emilion)

(mag, double-decanted) Sweet ripe Merlot fruit, a bit of mocha, ,mid bodied, still some tannin. Straightforward more St-Em. B/B-

Friday skirt steak, portabellos, cumin-accented chard, and salad.

2008 Breton “Nuits d'Ivresse” Bourgueil. Black fruits, a light green note- pine meets tobacco leaf- but not distracting. Nicely balanced, light tannins, fresh acids, fine fruit. B/B+

2014 Chermette/Vissoux “Griottes” Beaujolais rose
Pale, crisp, snappy acids, stone tones, fun. B/B+

Saturday to my mom's in GA. Chose not to have New Age, Barefoot Chardonnay, or Fat Bastard Shiraz with black snapper I made for dinner, and no wine sales on Sunday, so looks like Monday before I have a glass

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.

[David M. Bueker]

That Prum surprises me a bit. Last time I had a 2011 Prum (May 2014) it was so shut down that it was basically not there.

It was tight at first but not severely. I did decant, for the sulphur. I thought Prum had backed off on sulphur, but that was all I smelled when I open, so splash decanted.

[David M. Bueker]

The sulphur and the sponti aromas combined do still make a bit of a stink.