I'd go with your picks as well! And for rosé I would go with the Arribas Saroto all the way! These guys do all of their cuvees on a Palhete spectrum, co-fermenting whites and reds. We had this by the glass at Colonia Verde and it crushes, great with food and incredible price. 'Arribas' for 'arribas de' (just at the top) of Douro at the border of Portugal and Spain
The game returns! Thank you, Alice. I would follow your picks, naturally. (No "Ferragamo loafers walking through a vineyard"!). Always seeking the German connection, I would order Bastian Wolber and Chantereves, or revisit Jonas Dostert's Carambolage.
Yes. The last Carambolage vintage I tasted was '19 though. At the time, it was a salty, snappy 50/50 blend of white and red Elbling, delicate but unstinting on texture and complexity.
On the Burgundy page, I'm drawn to the Berthaut-Gerbet Fixin Les Clos. I remember enjoying the Berthaut Fixins back in the 80s, someetimes a little bretty, but good solid wines. I imagine Amelie has cleaned them up some.
Among the Italian reds, I'd be tempted by the 21 Roero, but would probably settle on the Schioppettino just because I haven't tasted one in a dog's age. And it would probably be a better match to the very eclectic menu (at least to what you ordered).
I'd go with your picks as well! And for rosé I would go with the Arribas Saroto all the way! These guys do all of their cuvees on a Palhete spectrum, co-fermenting whites and reds. We had this by the glass at Colonia Verde and it crushes, great with food and incredible price. 'Arribas' for 'arribas de' (just at the top) of Douro at the border of Portugal and Spain
What a great tip!
The game returns! Thank you, Alice. I would follow your picks, naturally. (No "Ferragamo loafers walking through a vineyard"!). Always seeking the German connection, I would order Bastian Wolber and Chantereves, or revisit Jonas Dostert's Carambolage.
Thanks Valerie! I never did have the Dostert wines. Now I'm intrigued. You've loved/liked them in the past?
Yes. The last Carambolage vintage I tasted was '19 though. At the time, it was a salty, snappy 50/50 blend of white and red Elbling, delicate but unstinting on texture and complexity.
I have no clue about the rosés.
On the Burgundy page, I'm drawn to the Berthaut-Gerbet Fixin Les Clos. I remember enjoying the Berthaut Fixins back in the 80s, someetimes a little bretty, but good solid wines. I imagine Amelie has cleaned them up some.
Among the Italian reds, I'd be tempted by the 21 Roero, but would probably settle on the Schioppettino just because I haven't tasted one in a dog's age. And it would probably be a better match to the very eclectic menu (at least to what you ordered).
Amélie has cleaned things up a great great deal, but they are little conventional for me these day. But classic.