Tasting #1: The Noland brothers do Pinot Noir. James, Bob, and Tom each provide 1 Pinot. Tasted blind first without food and then with white cheddar and smoked sausage. All three wines were opened at least 2 hours before tasting.
Wine #1: Dark ruby with a vibrant cherry nose supported by a background of earthiness. Sweet red currant fruit, tartness, and a rich earthiness on the palate. A great silky finish of complex fruit that was medium to long. This wine did not change much with time in the glass.
Wine #2: Clear ruby with toasty oak, earthiness, and a touch of black cherry on the nose. Sour cherry fruit, spiciness, and nice smooth tannins on the midpalate. The finish of sweet fruit short to medium in length. This wine improved somewhat with time in the glass with the oak becoming less obtrusive.
Wine #3. Medium crimson with a toasty oak nose and hints of deep black fruits. Drying tannins on the front palate with clean tart cherry fruit and oak. Oak needed some time to integrate in this wine in my opinion. Medium to long finish of fruit and then oak. This wine improved considerably in the glass during the tasting with the finish getting better with time and the oak dissipating.
Wine #1 was great with the white cheddar because of the complementary spiciness. Voted best wine by all three Bros.
Wine #2 was really good with the sausage because of the smokiness of both. OK with the cheddar. Voted wine #3 by all Bros.
Wine #3 Best wine with food as it went best with the sausage and cheese. Best finish of all three wines. Improved the most with time in the glass and after 1 hour was declared the best wine by Bob with agreement by James and myself.
All three of guessed all pinots as new world. And we all three picked out our own wine correctly.
Bob guessed my wine as down under, likely New Zealand, and James’ wine as California
James guessed my wine as New Zealand, and Bob’s wine as California.
I guessed Bob’s wine as Oregon and James’ wine as Central Coast California.
Wine #1: Castle Rock, Monterey County, Pinot Noir 2004. $12.99 $US, Bob’ wine
Wine #2: WAIPARA SPRINGS RESERVE Pinot Noir 2002, $24.95 $CAN, My wine
Wine #3: Loring, Santa Rita Hills, The Llama, 2004. $44.00 $US, James’ wine
Tasting #2: Organic Orgy. All wines were produced from organically grown grapes. This tasting was offered by my local wine store, the LCBO (Liquor Control Board of Ontario) and was conducted blind.
Wine #1: Deep ruby red with plum, vanilla and violets wafting up on the nose. Bright acidity, drying tannins, and black fruits (blackberry and black cherry) on the midpalate. This wine just cries for food. Short to medium somewhat tannic fruit finish.
Wine #2: Medium ruby with a shy nose of some vanilla, meatiness, and hints of fruit. Blueberries and smooth tannins on the midpalate and a medium long finish that build to a nice fruity end.
Wine #3: Medium ruby with a spicy (cloves and all spice), caramel, and dried fruit leather nose. This is a big wine with fairly aggressive tannins attacking the front palate, quite tart with black pepper, some fruit, and vegetal tastes on the midpalate. Medium to long finish that seems to have tannins clamping down on the fruit. This wine seem closed with the fruit disjointed. Most did not like this wine but I detected something worthwhile in it and kept coming back to it as if it was hiding some promise that I was trying to ferret out.
Wine #4 Clear straw yellow wine with pear, gooseberries, and especially buttery pineapple on the nose. Hits the midpalate with this smooth, buttery pineapple and mango fruits and a good dollop of toasty oak and vanilla. The alcohol tingle was evident also, suggesting high alcohol. Also probably had malolactic fermentation (butteriness).
Wine #5 medium ruby red with a nose of toasty oak, bacon, leather, coffee, and some blackberry fruit.The palate was greeted by earthy, dusty mushrooms, some spiciness, and nice balance. The finish was medium to long but somewhat subdued.
1. Tomato basil havarti
2. Boursin with black pepper and herbs (strongest tasting of all cheeses with lots of spicy pepper)
3. Goat Brie that was very soft to runny and quite mild in taste.
4. St. Paulin which had the taste and texture of a regular Brie.
Wine #1 was great with havarti and goat brie and especially nice with the peppery Boursin (best match for this wine). Good food wine as the food took some of the acidic edge off this wine and allowed its fruit to sing.
Wine #2 was OK with Brie and a very nice match with havarti and St. Paulin.
Wine #3 was a great match with havarti and St. Paulin and good with Brie. Most did not like it with the Boursin because it enhanced the pepperiness of the cheese but I loved it with this cheese as I really love peppery spice.
Wine #4 was good with St. Paulin (brought out the sweet fruit in the wine) and goat Brie, and great with the pesto havarti as it brought out the basil.
Wine #5 was OK with goat brie, good with St. Paulin and Boursin, and great with the havarti, again bringing out the basil flavor in this cheese.
Wine #1: Laville Ferme 2004 Cotes de Ventoux. $10.55 $CAN
Wine #2: Perrin Reserve Cotes du Rhone, 2004. $13.95 $CAN
Wine #3: Chateau de Beaucastel, Chateauneuf de Pape*, 2003 $79.95 $CAN
Wine #4: Bonterra Chardonnay 2004 $17.95 $CAN
Wine #5: Bonterra Syrah 2002 $19.95 $CAN
Overall impression: All of these wines were good to very good but none really impressed me. The CdP probably has the most potential but did not taste like a typical CdP to me. Perhaps due to the 2003 being such a hot vintage. These organic wines were better than I had anticipated and although I did not buy any, convinced me that organic wines are worth buying in the future.
Last edited by Tom N.
on Tue Apr 25, 2006 11:16 pm, edited 1 time in total.
Good sense is not common.