quote:
A few wines I've found from the old world that translate to the American palate very well and have s great price point are listed below. Hopefully it'll open up ideas to break away from the varietal norm of California and domestic wines

Now that you mention this... I think many people are simply too afraid to venture out of the red/white zone and try new things....

A few weeks ago I hosted a dinner party and 5/6 pairings were old world and everyone really enjoyed them... They were all quality examples and meant to pair well so that was working in my favor as well... I MADE them try..

French Rose' from Tavel
Cakebread White Zin (paired well with lobster tortellini in broth)
Brunello Di Montalcino
French Sauterne for desert

As a follow up I had everyone try a Rosso as a more inexpensive option to get into Italian wines.

Great evening and opened up some eyes.

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Posted by lilwineman

Baton Rouge

Member since Dec 2008

1053 posts

Posted on 10/2/15 at 10:03 pm to UnTamedTiger

If you enjoyed the Sauternes, try and grab a bottle of the Royal Tokaji Company Red Label 5 Puttunyos. Amazing wine made from harslevlu, Muscat ottonel, and furmint that was infected with botrytis. Not terribly expensive for over delivering on quality. Their highest level is called "essencia" and can run $600+ a bottle but takes roughly 10 years to ferment to around 3% alcohol bc the yeast will die off faster than it can convert the sugars to alcohol (it's sugar levels make chateau Yquem look weak and these wines can last for centuries and have in the Hungarian cellars...it's likely what in wine terms of old was referred to as the nectar of the gods).

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Posted by lilwineman

Baton Rouge

Member since Dec 2008

1053 posts

Posted on 10/2/15 at 10:08 pm to UnTamedTiger

And another note....European wines pair much better with food than American wines honestly. The elevated alcohol and sugar levels borne from our palatable addiction to "sweeter things" and Robert Parkers obsession with over the top wines overwhelm anything they go with (red wines specifically). The great levels of acid and layers of old world wines are a much more ideal companion....I mean if you're eating a chargrilled ribeye every night, enjoy your cabs as much as you want bc the fatty umami intensity can stand up to those wines, but I have felt in my older days that the domestics should be consumed more often rather than being paired. That isn't to say this is all producers, but someone like Orin swift who makes a rose that's clicking at 16% alcohol comes to mind...his wines taste like alcoholic dessert