Archive for February, 2010

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199? Trollinger at Hotel am Schlossgarten

February 25, 2010



Stuttgart is an excellent example of a modern city that hasn’t lost its old world charm; it is a clean, efficient city with all the amenities of the present day, yet with character and traditions from ages past prevalent everywhere. One such tradition is a wine known as Trollinger. When my wife and I arrived at Hotel am Schlossgarten, we were greeted with a gift of a bottle of Trollinger. Being a collector of wine who is unafraid of the esoteric and obscure, I found it curious that I had never heard of Trollinger, and inquired of the concierge. He became visibly nervous, stuttering something in a mix of German and English about it being a humble country red wine of limited production, found only in the area of Wurttemburg; he concluded by very distinctly and emphatically observing that “this wine…it is *not* exported”. Folks, there is a reason it is not exported: it is ass. Do not drink this wine. Trollinger is to blame for the fact that I find myself dry-heaving as I write this, and on any occasion when I reminisce about an otherwise delightful vacation. Perhaps some traditions are better left in the past…

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1921 Chateau D’Yquem at Maison de Ble

February 25, 2010

I’d always wanted to try Chateau D’Yquem, based on all the rave reviews.  I had a chance to try a 1999 while dining at Maison de Ble in Lyon.  It had an enticing brilliant canary yellow color, and the flavor was an explosion of stone-fruit and honey.  I detest stone-fruit.  The flustered Sommelier de Ble brought us a bottle with more age on it, but it had clearly gone bad as you can see from the brown color.  Disgusting.  The bottle broke when we were trying to get the cork back in — no big loss — it’s not like it was drinkable.

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1961 Pétrus at Il Buco di Monstro

February 25, 2010

The last bottle in the cellar of Il Buco di Monstro, an ancient trattoria in the hills above Verona, and a bargain at €5000. Pétrus’s flavor profile typically features aromas of ripe mulberry, black currant and spicy vanilla oak; in this bottle, the funk of wet animal fur overpowered all else. We left half the bottle for the busboy, and stiffed the waiter.