Uncle winepath hosted a night in a very cozy spanish/portugese restaurant in Brooklyn, called Osteria Convivium (68 5th Avenue) Lovely grilled octopus and excellent red snapper. With an atmosphere of old portugese azulejo wine cellar;we had two bottles of Rioja Allende, 2003, wow, it's what a Bordeaux should taste like when it grows up: fine nose of funky vanilla with undertones of clementine and tangerine dark-roast ethiopian coffee. Musty hints of green peppercorn and rubbing alcohol (isobuthanol, to be exact). The tannins reflected the 36 months spent in eastern-silesian bariques, followed by 400 days in in norvegian aspen barrels. Definitely spicy, peppery on the mid-palate with medium-toasted sesame, ginger afalfa and new mexican blue corn with a hint of lebanese cedar resin and european white oak acorns. Not bad for $100/bottle. Unfortunately, they did not accept credit cards, so winepath had to wash dishes to pay off the $600.00 bill, but who is complaining...
2 comments:
We are amazed Winpath's acumen of analyzing the aroma and tastes. Is ginger alfalfa is “ginger-flavored alfalfa” or “ginger and alfalfa”? We have not eaten alfalfa since we quite being a cattle so the memory of alfalfa taste is unclear. We will kook for the wine in the local Hilton Head wine shop.
Uncle N, the flavor of alfalfa (and ginger) is reminiscent of freshly made tar, on a background of camomile infusion, boldly sweetened in a stew consisting of fresh green walnuts, elderberry pulp and wilted autumn sorrel. Lavender, frankincense, and myrrh are barely noticeable in the background.
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