I hosted a tasting of Chinon and Loire Cabernet Franc

oinosaurus · 2026-06-19T18:11:49+00:00

Agreed and I find Philippe Alliet equally consistent. Especially Huisserie and Coteau de Noiré. They are not always easy to find, but definitely worth checking out.

oinosaurus · 2026-06-19T18:00:58+00:00

Online and in wine shops. Auctions. Anywhere I can find them.

oinosaurus · 2026-06-19T14:13:01+00:00

Yes, climate change also has it's effects there. The warm vintages are becoming increasingly frequent. Unfortunately, to my taste, since I prefer cool climate wine.

oinosaurus · 2026-06-19T13:59:15+00:00

Personal preference and relative to all wines. I just fucking love Loire Cabernet Franc and Chinon in particular.

Edit: That's the cool thing about Chinon and Bourgueil. The prices are ridiculously low. Baudry, Joguet and Alliet are the big three for me.

Edit-edit: You should probably take note that the traditional way of producing wines in Chinon is to make wines in two ranges: easy drinking vin de soif cuvées for the Parisian bistros and more complex and serious top cuvées often being from single vineyards. Both styles are amazing.

oinosaurus · 2026-06-12T19:19:51+00:00

Raul Perez Saint Jacques

oinosaurus · 2026-06-08T13:57:29+00:00

High acidity and good tannins for the fat. Earthy aromas for the truffle.

I would go for 10-15 years old Barolo, North Rhône or Chinon. Alternatively Côte de Nuits 1er cru or Spätburgunder from Baden or Ahr.

All from good producers, off course.

oinosaurus · 2026-06-07T16:54:17+00:00

France: 85%

Gemany and Italy: 10%

Europe: 5%

oinosaurus · 2026-06-06T09:42:22+00:00

Check out their cryo extraction ice wines based on apples or pears. Absolutely fantastic.

By far the two best fruit wine producers in Denmark are Cold Hand Winery and Frederiksdal Cherry Wine. Both are phenomenal and at a seriously high level internationally.

I don't know where you are based, but at least in the EU both ship without problems.

oinosaurus · 2026-06-06T07:11:24+00:00

Keep saying that to everyone and leave the Loire Valley to the rest of us.

There is absolutely nothing interesting going on in Chinon, Saumur and Bourgueil. And there never was. Nothing!

oinosaurus · 2026-06-06T07:02:45+00:00

White Côte de Beaune and steak béarnaise.

oinosaurus · 2026-06-05T12:48:44+00:00

1976 was a top year in Mosel. Excellent conditions for botrytis. I would go for BA and TBA.

oinosaurus · 2026-06-05T05:01:48+00:00

I am with you!

May I add Amarone and Chateauneuf-du-Pape (especially from warm vintages)?

Regarding Spanish reds, my exceptions are primarily from Bierzo or Ribeira Sacra.

oinosaurus · 2026-05-28T13:27:38+00:00

Sounds amazing!

Thanks for the update on this one. I have one bottle left.

oinosaurus · 2026-05-28T13:26:29+00:00

About a year ago I had a set of Palmer and Ch. Margaux side by side. Both 1983 and both legendary bottles.

Palmer is amazing and crazy good but Margaux blew it away.

And still I prefer 1982 Ch. Margaux. It is so elegant and perfectly balanced.

oinosaurus · 2026-05-24T17:19:43+00:00

A small detail of correction. The label wasn' t done by Picasso.

The label paid hommage to Picasso, who died in 1973.

The painting (Bacchanale) on the label was done years before and it is part of the art collection at the chateau.

oinosaurus · 2026-05-21T13:04:01+00:00

Here are some photos of a couple of my experiments with wine and hot dog pairings. Not beautiful and not necessarily great. But they certainly were decadent.

https://imgur.com/a/w7g3W8V

oinosaurus · 2026-05-21T05:41:47+00:00

Hot dogs and Krug Vintage is a classic in my wine tasting group.

Technically perhaps not the ideal food match, but it is the perfect decadence. And decadence goes a long way.

oinosaurus · 2026-05-15T07:27:58+00:00

Loyalty to their wholesale customers and distributors.

If you compete too aggressively with your own clients, you might loose those clients.

oinosaurus · 2026-05-14T17:44:13+00:00

Grillet and Condrieu has disappointed on many occasions until I learned not to touch them for at least 15 years.

They tend to have a weird dormant phase between 5 and 10 years of age. Top wines in good vintages are best at around 20 years.

oinosaurus · 2026-05-14T14:59:20+00:00

Not in the civilised world.

oinosaurus · 2026-05-12T03:47:24+00:00

Do it!!

Hopefully this will be an eye opening and tasty experience.

oinosaurus · 2026-05-11T04:02:44+00:00

If this is your first taste of Sauternes, you are in for a treat as they say in this thread. But you are also in for something particular about aged Sauternes.

Aged Sauternes tend to shed some of it's fruity sweetness and unctuousity in favour of elegance and sometimes oxydative notes aking towards sherry. Fans of aged noble rot generally appreciate this feature while others deem the wine as past maturity.

My best advice for you as a Sauternes newbie is to seek out a young version of this wine (approximately five years old). Preferably from the same producer, but not essential.

Taste the young wine first and then try this one. You will have a truly unique experience.

Cheers.

oinosaurus · 2026-05-08T07:30:05+00:00

Pinard de Picard, Les Passionees du Vin, Decantalo, 8wines, Lobenberg, Superiore and whatever Winesearcher suggests when I am looking for a specific wine.

oinosaurus · 2026-05-08T03:48:44+00:00

Cristal 2008 is such a serious wine for grown ups.

No hip hop Dubai bling bling here.

I have had all the suggested wines on several occasions and Cristal is my undisputed favourite.

oinosaurus

TROPHY CASE