It’s rare to find 94-point Barolo with enough age to approach drinkability
A bit off topic, but I would like to recommend that you go on the net to www.upchucky.com.
Sounds a tad gross, but it is not. Rather you will find a free jukebox that produces the top 20 from each year from the 1940s through the 1990s and several other packaged groups - Christmas carols, cruising, retro, summer fun, etc. Go to the category labeled music time machine. Open a bottle of the good stuff. Gather those you dig and party on. Let me know if you enjoyed the format.
Remember the nice write-up I gave to Mollydooker Velvet Glove Shiraz 2010? Well, I just read in an article titled "6 Worst Wine Disasters," written by Jesse Chemtob, that a forklift operator error resulted in a 461-case drop of these $200 bottles. Slightly north of $1 million in damage.
I’m thinking though, that Bill Sokolin dropping a bottle of Chateau Margaux 1787 at a fancy schmancy black tie New York City affair was a sight to behold. Valued at $500,000 back in 1989. Some of us thought Billy Bob may have recorked after replacing “the good stuff,” a practice much in vogue at the time. Look up Hardy Rodenstock and Chateau Lafite for the story. Great read!
Paul Galioto - I lost your info in a computer burnout. Please get in touch again.
It’s rare to find 94-point Barolo with enough age that it is approaching drinkability under $50. Azelia Barolo 2006 just came on my screen at $31/bottle when you buy six. Search through your local guy for it, a true bargain that will make that holiday roast shine. Garnet with a ruby tint, the cherry and floral aromas are reinforced on the palate and augmented by spicy minerality. Plenty of dusty tannins are starting to meld. The long finish provides a nice cranberry note. Needs a year or so but will drink through 2025.
Since this is the beginning of citrus season, I thought a couple of Sauvignon Blanc (SB) would be appropriate. Some good choices for those who have grapefruit-, lemon- or orange-enhanced recipes would be Kim Crawford 2009, priced under $20. It has abundant grapefruit and lime notes, accented with grassy nuances, 91 points. If you prefer a less assertive SB, Franciscan Oakville Estate will fill the bill at $17. Well-balanced notes of Crenshaw melon, hay and lemon, it is acid fresh and will stand up to lemon-grilled chicken or a rich fish like rockfish. Cupcake Vineyard SB 2009 is a fine bargain around $14. Meyer lemon, pink grapefruit and lime aromas and flavors. Very refreshing, and excellent with most fish and salads.
My favorite recent release is Oyster Bay New Zealand SB 2011. These folks are consistently on top of the heap for my palate. Zesty grass, nettles, tropical fruit and citrus aromas flow into tangy lemon-lime, ripe melon and gooseberry. The finish is balanced and mouth-watering. All these choices are wonderful with oysters, scallops, mussels and white firm fish.
To help prepare for the holidays, here is a synopsis of a fine article from Snooth regarding wine choices for roasts. I found it accurate. Filet mignon: Pinot Noir Rioja Gran Reserva and Chianti Classico Riserva. Prime rib is extra hearty: Zin, Malbec and Syrah. For lamb, there are no others than Bordeaux or Shiraz in my opinion. When you drive through the countryside in both countries' farming areas, the sheep and vines cover every inch of arable land.
There is nothing wrong with a well-made Cab from California, but we in the USA are not big consumers of lamb, and much of our red is made to accompany beef and pork. Don’t stint. If you don’t cellar, buy a selection with proper age. Although it may be expensive, the feeling of well-being a perfect bottle provides is well worth the candle.
