Kvällen handlade I förstonde om att komma till sans efter osedvanligt mycket stryk på träningen. Senseierna förfasade sig över att jag återigen blivit fetare-än-innan efter min senaste sejour i väst.
Hustrun hade kokat ihop en Kimchi Nabe (gryta med fläsk, kimchi med rejäl dos vitlök) och till det serverades perfekt kokt ris med nattou, jästa sojabönor. Mumma! Efter 2 liter kallt te återdekanterade jag kvällens spanska "gammvin", 21 år enligt både etikett och Rudy. Nu har vi 8 flaskor kvar.
1994 Raices de Espana Valdepeñas Gran Reserva VI Generación especial, 89p
These btls just seem more and more like not quite what the label states. Short corks that are wet only at the bottom on a 21 yr old wine? Colour is towards red and violet. Aromas of yeasty young fruit, not much barrel age, not any oxidation. And at USD16 in Japan, it seems rather strange that this wine had 15+ yrs on stainless steel... I mean, WHO than made any money on this wine? Felt as if the colour was "Rudy red"... And how often does a 20+ yrs wine stain your lips, gums and teeth?
Maybe I'm just having one of those ranting days...
What I had in my glass:
A deeply ruby red wine with early maturity (browning) brim.
Nose stating mature fruit: plums, slightly stale strawberries and an attractive minerality like slate in mud.
On the palate, this has acids á la immature berries (!?) but M bodied, long, elegant, balanced and well made youthful (!) wine. Tannins M+, acids M++ (almost +++) not much umpa-ompa, pretty straight forward, did WELL with stew (gaaaarlick!) and adds up to quite a fine food wine. Has the posibility to evolve as the intensity is there and the Force seems to be strong with this one.
Wife: 84p
Home dinner. Think these wines should rest further. Especially IF they are already 21 yrs old. Will try to not drink them for a while.
