“Ons Wijnclubje” – opgericht in 2003 - biedt haar leden de gelegenheid hun deskundigheid te vergroten bij het proeven, beoordelen en beschrijven van wijn. Ons motto: Wie beter proeft, geniet meer!
Alle proeverijen hebben een thema en worden door de leden zelf samengesteld. Dat kan een druivensoort zijn, een regio, een jaartal of zelfs wijn van één domein maar met verschillende jaargangen. Of wat dacht u van een champagneavond? We proeven regelmatig blind; omdat de etiketten zijn afgedekt gaat het echt om de kwaliteit van de wijn. Deze proefmethode biedt voortdurend verrassingen, zelfs voor ervaren proevers.
Soms wordt er geproefd met het oog op het samengaan van bepaalde gerechten met bepaalde wijnen.
Ons proefgezelschap heeft veel oog voor kwaliteit en gezelligheid – in de discussie respecteren we de meningen van de proevers.
Ook wordt er tijdens elke degustatie een stukje theorie behandeld. Op die manier stellen we langzamerhand een eigen handboek samen. Publicaties in de pers en oogstverslagen worden aan de leden doorgespeeld en eventueel besproken op de bijeenkomsten.
Elke 3de week van de maand is er een proefavond, aanvangstijd is 20 uur. De kostprijs van de avond wordt gedeeld onder de aanwezige leden. Elke avond worden ongeveer 6 soorten wijn geproefd, vergezeld van de nodige uitleg.
De proeverijen vinden plaats in het S.C.C. De Venne of op privéterein.
Meer genieten? Bijzondere wijnen proeven, toppers leren herkennen, smaak leren beschrijven? Stuur een e-mail naar dirk.dooms@telenet.be en u ontvangt informatie.
Beoordeel dit blog
Zoeken in blog
Vino Berginna
"ons wijnclubje" Uitbergen
21-01-2011
oogstverslagen 2010
De oogstverslagen van 2010 kan u vinden via onderstaande link.
Voor de komende maanden heb ik voor deze data de keuken al
gereserveerd:
Donderdag 20/01
Maandag 21/2
Dinsdag 22/3
Woensdag 27/4
Donderdag 19/5
De themas kunnen we nog bespreken.
Een avondje Franse witte is al een voorstel dat ik vernam.
Eens een hele zoete werd ook gevraagd (niet de ganse avond
maar ééntje als wijze van dessert).
Verder heb ik Château Paul Mas gevonden van verschillende
jaren, nl. 2004, 2007 en 2009. Eens benieuwd wat dit geeft als we die jaartallen
naast elkaar leggen.
Blijf uw voorstellen mailen of posten op ons forum op de
blog-site.
Vernaccia
of San Gimignano 90% Additional grapes 10% Annual Harvest in boxes and soft
pressing in an inert gas.
Available Capacities:
ml.750
Vinification:
80% fermentation in stainless steel at room 18°C for 30 days + 20% in barrels
with aging 6 months. Contact on fine lees for several months. Assembly before
bottling.
Golden hues and fine fragrances of vanilla, orange blossom honey, broom and
wildflowers. Fresh and Creamy palate: almond finish
9,00
Sangiovese
100%
Annual Harvest in boxes.
Available capacities:
ml. 750
Vinification and aging:
Fermentation and maceration for 3-4 days in a Rotovinificatore at controlled
temperatures. Malolactic fermentation. Aged 20 months in second use barrels.
Notes of leather, underbrush, wild strawberry and mint. Mouth mature, with
dense and fine tannins and closing with cinnamon.
Grape Varieties: 100% Montepulciano d'Abruzzo
Prod. Area: ABRUZZO; Tenuta Casa Bianca in Castilenti -Te- Altitude: 250/300
metres above the sea level
Y per Hectare: 8 tonnes
Training Sys.: Spur pruned cordon
Planting Dens.: 5.000 vines/hectare
Harvest Period: October
Vinification: The grapes are destemmed and crushed; pre-fermentation at low
temperature, maceration on the skins for 14-20 days.
Sensory char.: Persistent nose, intensely fruity; Full and fruity structure. It
is a gentle and spontaneous wine, whose tannins, not aggressive, are sweet and
velvety; great aroma tic persistence. Temperature: 18 - 20° C
Querciabella
DOCG Chianti Classico 2006
13,5%vol
22,60
Cépages: 95% Sangiovese; 5% Cabernet
Sauvignon
Average production: 192,000 bottles
(16,000 cases)
First vintage: 1974
Average yield: 35 hl/ha
Ideal serving temperature: 1518° C
(5964° F)
The grapes are carefully selected in the
vineyards,
and harvested in 8 kilo crates. They are destemmed,
they are not crushed, then they are
conveyed into
temperature controlled stainless steel
vats, where
alcoholic fermentation and maceration take
place.
Macerations last about 12 days for the
Sangiovese,
and up to 20 days for the other cépages.
After completing a full
malolactic fermentation, the
wine is transferred into barriques. The oak is 100%
French, and comes from Allier, Châtillon,
Nevers,
and Tronçais. It is 30% new and 70% one
year old
or two year old for the Sangiovese. It is
80% new
for the other cépages. The various cépages
undergo
separate élevage. The wine is
regularly racked and
tasted during the whole barrel maturation,
which may
last up to 14 months. At the end of the élevage,
the
the best lots are selected through extensive tasting,
and they are assembled to create the final
blend.
After bottling, the wine rests for at
least three months
before release.
The wine is released
around 18 months after
harvest. Depending on the vintage, it may
reach its
maturity between 2 and 4 years after
harvest.
The plateau lasts at least 10 years after harvest.
Op 14 november baten wij den drankestandje uit op Fiesta del Paela in SCC De Stroming. De Dienst Toerisme van Berlare organiseert dit naar aanleiding van De Week Van De Smaak. Thema is Spanje dus moeten we Spaanse wijn schenken. Dewelke dit zal worden, proeven we de volgende bijeenkomst. Meer info volgt.
Nieuw Zeeland - Marlborough Villa Maria Sauvignon Blanc 2007 13,5%Vol 16,00
Naam :
VILLA MARIA 'SAUVIGNON BLANC' PRIVATE BIN
Land :
Nieuw Zeeland
Regio :
Marlborough
Producent :
Villa Maria
Soort :
Wit
Bedruiving :
100% Sauvignon Blanc
Inhoud :
0,75 cl
Prijs :
16,00
Jaartal :
2007
Beschrijving :
Crispy Sauvignon met in de neus kruisbes en groene appel. De mond is verrassend fijn : citruszesten en groene appel dicteren hier de wet en worden omzwachteld met een gecontroleerde alcoholdosis. Heerlijke zomerwijn. Begeleid vlot zalm, tomaten en salades
Australië Cloudy Bay Sauvignon 2008 13,5%Vol 30,00
CLOUDY BAY SAUVIGNON BLANC 2008, RELEASED OCTOBER 2008
A superb spring was followed by a long dry summer that delivered a bountiful, Flavoursome crop
TASTING NOTES Scented and summery, the 2008 Cloudy Bay Sauvignon Blanc as deliciously vibrant aromatics that infuse the tropical fragrance of fresh passionfruit and juicy pineapples with garden-fresh basil and the spiciness of crushed tomato leaves. The palate is long and succulent, combining exotic fruits with ripe, red capsicum and a twist of green olive beautifully complemented by crisp natural acidity and a hint of lime zest.
VINEYARD Grapes were sourced from estate and grower vineyards located in the Rapaura, Fairhall, Renwick and Brancott sub-regions of the Wairau Valley. Free draining, stony soils typify the Rapaura and Renwick areas whilst Fairhall and Brancott are predominantly aged alluvial loams containing some clay. The majority of fruit was grown on a vertical shoot positioned (VSP) trellis, and the balance on the divided Scott Henry trellis system. In 2008, average sauvignon blanc yields came in slightly above the target 10 Tonnes/hectare (4.0 Tonnes/acre)
THESEASON Idyllic flowering weather led to excellent set in all varieties, in particular sauvignon blanc, which bloomed into a bountiful crop. A warm summer followed and the season finished close to the long term average in terms of heat summation, sunshine hours and rainfall. The exceptionally dry ripening season was punctuated by two rain events during the second half of harvest, producing many a grey hair and speeding up the picking. All vineyards were picked in just over a month and the vintage was completed earlier than ever before.
HARVEST Harvest started slightly earlier than usual and was particularly condensed. The sauvignon blanc harvest commenced on the 25th of March under settled conditions, the first fruit coming from the stonier, warmer blocks around the winery. Harvesting continued steadily during the month through the progressively later ripening sites, with the last fruit coming in on the 20th of April. Open canopy management and tight pruning regimes came to the fore in allowing the fruit to reach ripeness before the rains in the later part of harvest. Flavours were superb and all vineyards produced ripe, concentrated fruit of exceptional quality.
VINIFICATION The fruit was machine harvested during the cooler night and early morning temperatures and transported directly to the winery. The grapes were de-stemmed and transferred straight to tank presses. Free run and lightly pressed juice was cold settled for 48 hours then racked and inoculated with neutral yeast strains. The fermentations were carried out in stainless steel tanks; after fermentation the wine remained in contact with yeast lees for around two months, prior to blending in July and subsequent bottling in August. Final wine analysis shows an alcohol of 13.5%, pH of 3.10 and titratable acidity 7.3 g/L.
Cloudy Bay Chardonnay 2006 14%Vol 30,00
TASTING AND TECHNICAL NOTES
CLOUDY BAY CHARDONNAY 2006, RELEASED FEBRUARY 2008
Harvest began earlier than ever before with an idyllic summer and elatively low crop loads delivering ripe fruit with intense aromatics
TASTING NOTES The scent of white flowers and fresh citrus fruits - lemons, limes and grapefruit - all temptingly mingled with the savoury complexity of toasted nuts and oatmeal. The silky palate shows lively citrus flavours and seamlessly integrated spicy French oak. Cloudy Bay Chardonnay 2006 depicts the combination of natural yeast fermentation and vibrant Marlborough fruit in a wine that will age gracefully over the next five to seven years.
VINEYARD The grapes are predominantly the Mendoza clone sourced from Cloudy Bay Estate and grower vineyards located throughout the Wairau and Brancott Valleys. Soils vary from the silty gravels found in Rapaura, to the fine silty loams of Renwick, and the aged alluvial gravels of the Brancott Valley. Mendoza is a typically modest cropping chardonnay clone with a high incidence of small, currant-sized berries that have a high skin-to-juice ratio, hence it produces very concentrated flavours. The vineyards are planted at a density of 1,850 vines per hectare and most vines are trained to the vertical shoot position (VSP) trellis system. Low temperatures at flowering naturally resulted in a very low yielding year, with crops averaging 4.8T/ha.
THE SEASON The season got off to a relatively warm, frost-free start with budburst occurring almost three weeks earlier than normal. Ideal growing conditions prevailed throughout the spring, but with December came wet and windy weather. The unsettled conditions affected the flowering period, resulting in incomplete berry set and consequently low crop levels. The warmth returned early in the New Year and conditions during the remainder of the summer were idyllic. The combination of an early spring, low crops, and warm sunny weather brought on the ripening and - for the first time ever - harvesting commenced at the end of February. Fruit quality was superb and picking was hurried as all vineyards ripened rapidly, but two dumps of rain in late March slowed things down and put a cloud of apprehension over the vintage. Fine weather with low humidity followed the rain, leaving the fruit unscathed and picking resumed in earnest.
HARVEST The chardonnay harvest commenced on the 9th of April and finished on the 30th of April. The settled April weather allowed each block to fully ripen. Fruit composition averaged 23.5 Brix, pH 3.25 and titratable acidity 9.6g/l.
VINIFICATION The majority of the crop was hand-picked and loaded directly into tank presses to minimize fruit handling and enhance palate structure. The remainder of the fruit was machine-harvested into small bins and pressed in the same fashion. After settling, the majority of the juice was transferred directly to barrels and allowed to ferment using indigenous yeast strains before going through malolactic fermentation. The rest of the juice was transferred to stainless steel tanks and inoculated with a cultured yeast strain, before being transferred to barrel to complete fermentation. The individual components were blended after one full year in French oak barrels (a low proportion of which were new) and the wine remained on yeast lees for a further period prior to a light fining for clarification, then bottling in July 2007 (under screwcap). Final analysis shows an alcohol of 14.0v/v, pH 3.27 and acid of 6.7g/l.
ROOD
Australië - Riverina De Bortoli Shiraz 2006 9,25
Naam :
DE BORTOLI 'SHIRAZ'
Land :
Australie
Regio :
Riverina
Producent :
De Bortoli Wines
Soort :
Rood
Bedruiving :
100% Shiraz
Inhoud :
0,75 cl
Prijs :
9,25
Jaartal :
2006
Alcohol :
13,5%Vol
Beschrijving :
Rijpe pruimen en zwarte bessenaromas ondersteund door toastgeuren en koffie.Het hout en de rijpe tannines verrijken de wijn.
Appearance Crimson red with purple hues Bouquet Pepper and spice with lifted plum fruit aromas Palate Clean varietal character showing generous plum and underlying cassis/spice. Well integrated toasty oak and fine grained tannins. Vintage Conditions Drought conditions led to an earlier vintage than previous years. Dry weather and warm sunny days with low crop levels resulted in wines with great flavour intensity. Winemaking Fruit was sourced from vineyards that produce the desired flavour profile with fresh berry and plum characters identified as desirable attributes. Fermentation occurred on skins for an average of 7 days with fermentation temperatures ranging from 22°C to 25°C. A portion of the blend was aged on American and French oak. Cellaring Made for current enjoyment Suggested Cuisine Enjoy wirh meat, veal or pasta dishes General Characteristics Dry Medium Bodied
Australië - Victoria
Brown Brothers Shiraz 2004 14% Vol 15,45
2008 Shiraz (National Release), Release date 1st October 2009
The Wine Showing the vibrant magenta colour of youth, this medium-bodied wine has fantastic lifted aromas of red berry fruits, dried herbs, pepper and an alluring floral note. These aromas follow through to the palate which has generous juicy fruit and a fine tannin structure. This supple medium-bodied Shiraz drinks well now but cellaring for 3 to 5 years from vintage will add complexity.
The Grape Variety Shiraz, the Australian name for the Syrah grape, is one of the oldest known grape varieties. Shiraz is responsible for many of the Rhone Valleys best known and highly acclaimed red wines. It has also made itself very much at home within the wide range of soils and climates of Australias diverse viticultural regions. Although once considered the workhorse of the Australian wine industry, Shiraz is now treasured and revered for the wonderful, generously flavoured wines it produces and its distinctive rich, berry flavours and silky tannins.
Technical Information The grapes for this wine were harvested from mid February to late March at baumé levels ranging from 13.5º to 15.0º. Small portions were barrel fermented in new American oak puncheons and barriques to help integrate the oak flavours. Following malolactic fermentation, the wine spent 18 months in new (13%) to two year old American oak barriques and puncheons as well as 2% French oak. It was bottled with an alcohol of 14.5%, a pH of 3.33 and an acid level of 6.4 g/L.
Serving Suggestion This juicy Shiraz would be perfect with eye fillet of beef and a spicy red wine jus. Also try it with a tuna steak that has been encrusted with cracked black pepper and pan seared rare on a light green salad.
Nieuw Zeeland - Marlborough
Villa Maria
Pinot Noir 2006
14%Vol
21,80
Naam :
VILLA MARIA 'PINOT NOIR' CELLAR SELECTION
Land :
Nieuw Zeeland
Regio :
Marlborough
Producent :
Villa Maria
Soort :
Rood
Bedruiving :
100% Pinot Noir
Inhoud :
0,75 cl
Prijs :
21,80
Jaartal :
2006
Alcohol :
14%Vol
Beschrijving :
Aromas van donkere kersen, pruimen met een toets van kaneel op de achtergrond. Dezelfde fruitbende in de mond met elegante tannines. Fijne Pinot Noir met een genereuze structuur.
De wijn kan onmiddelijk genuttigd worden maar kan 5 tot 8 jaar verder rijpen op fles.
Is heerlijk bij rood en wit vlees zoals lam, rund, eend, konijn en wild.
Saint-Emilion , Grand Cru Château Lagarde Bellevue, Cuvée Pendary 2006
Saint-Estèphe, Château Sérilhan 2007
Haut-Médoc, Château Dasvin-Bel-Air 2006
Médaille d'or Paris 2008
Châteauneuf-du-Pape
Réseve Des Mages, 2008 Listrac, Château FourcasHosten 2006
Margaux,Cru Bourgeois Château d'Arsac 2007
Besluit:
Hier kunnen we kort zijn. Alle wijnen hadden een zwakke niet en ook de smaak was nogal vlak. Het meest opvallende was dat ze alle zes hetzelfde donkere, naar bruin neigende kleur hadden.
Grote namen, niet echt goedkoop voor de winkelketen maar compleet ondermaats.
21 oktober 2009
Winnaar van de dag categorie bubbels
