Tasting Notes of Wines around the World
This Blanc de Blancs is made with 100% Chardonnay grapes using the traditional method and spends two years on the lees. It is a simple, but well made sparkling wine.
Although overall I consider it a very pleasant sparkling wine, I find it hard to write tasting notes. I therefore avoid it. Seems like that even Champagne wines are often so subtly aromatic that the effervescence may mask their delicate bouquet. Not sure it is also the case with this Blanc de Blancs… Continue reading “Brut de Muid”
The colour is (very) pale ruby. On the nose at first mainly acetone, which with some air fades, but doesn’t disappear (unfortunately). In the mouth acidic. The aftertaste doesn’t last long (fortunately).
This Pinot Noir is made by Pascal Henriot under the IGP Franche-Comté denomination of France. A wide denomination that covers red, white and rosé wines, both still and sparkling, from a large, mountainous area of eastern France. Continue reading “Pascal Henriot Pinot Noir 2021”
The colour is pale yellow. On the nose some melon, pear, green apple and herbs. In the mouth very fresh with a marked citrusy flavour. The aftertaste is medium long.
Apremont is one of the best known white wine crus of the Vin de Savoie appellation of the Alps in eastern France. The wines are often made from Jacquère alone. However, the AOC law states that a selection of other grape varieties, including Altesse, Chardonnay and Aligoté, may make up to 20% of the final blend. Continue reading “Apremont 2021”
The colour is medium garnet. On the nose prune, cherries under spirit, orange marmalade and tobacco. Although still enjoyable, in the mouth this wine has passed its best. The sensations are subtle, the flavours are fading and the aftertaste rather short.
Malvirà Renesio Riserva is made with 100% Nebbiolo grapes under the Roero DOCG. Continue reading “Malvirà Renesio Riserva 2009”
The colour is deep tawny. Still very lively. On the nose port like. Coffee, dark chocolate, toasted nuts and balsamic notes. In the mouth very smooth, with a good acidity. The aftertaste last for quite a while.
Amarone can be considered an offspring of Recioto. Legend has it that Amarone was born after a Recioto fermentation was left going for too long. Continue reading “Masi Recioto Amarone 1973”