Wine 1/12 (Gemischter Satz)
Nose has pear, wild yeast fermentation, pineapple core, cold orange slice and minor apple cider.
Palate has cooked pear, mild Saison-esque notes, cold pineapple, dry minerality, peach peel, nice acidity and a medium finish.
Once again it is notable that I have made one full trip around the Sun earlier this week. We had our small, social bubble team to the house for celebrating my getting older and somewhat less flexible in advancing age...Whatever will be done when I creast 50? Well, at least it's several years until needing manage that concern.
We enjoyed well-salted Ribeyes (Kinderhook Farm - Valatie, NY, prepared 48h in advance), turning to a beautiful medium-rare after a mere 12m of grill time and smashed, small red potatoes with capers (yeah try it, don't judge me yet). None of the bottles were particularly planned as 'steak wines'; we didn't care as it really was a wine nerd-fest of grapes/regions, from Burgenland, Austria to Brittany, France. Wine and food were on individual plateaux today. This was the vom Boden Spring Experience case, expertly curated by Stephen Bitterolf, and well received by our tasting crew. — 2 months ago
There's a great video on YT on what a Saison is. In short, it's a farmhouse ale (pale or sometimes red) that was historically served to farm workers as a clean source of hydration. Without any distinctive characters and lower in alcohol then, the "Saison" only really gained it's signature when the house in question came into the equation. Also, based on my research, the checkered "Vielle Provision" yellow labels are the export labels.
As it was here, the Dupont Brewery's Saison is generally cloudy, very carbonated via bottle conditioning, zesty and spicy, bitter with a hint of sour, and a dry hoppy finish. For me, this is truly "The beer for all seasons" - the flavours are just so versatile. Perfect for a warm summer afternoon in the park, yet complex enough to pair with a 3-star dish. — a month ago
Saison brewed with raw wheat and primary fermented in a large oak foudre with Saison yeast and mixed cultures. Secondary fermented on second use Oregon-grown Marionberries and fresh lemon juice. Refermented in the bottle for natural carbonation. Had to have this as a follow up to the Fedelie Rosato Frizzante since that wine reminded me of fruity sour ale. The Antedate was less fruity, more funky, with higher carbonation and perfectly balanced! — 6 days ago
Feeling: like that chick that orders a Manhattan at a dive bar
Smelling: cantaloupe and passion fruit in a bag that got a little hot and farty
Tasting: if the world made flavored chalk like the smelly markers of my childhood—the lemon flavor and licking the inside of a saison glass to get the leftover foam. — 2 months ago
Never had anything quite like it. Cava meets saison meets sour lager. Grassy, chalky, lemon, pepper, funky/damp forest floor on the nose. Wine is fuller bodied than I expected. Not thin n crisp, but coating while still managing to be lemon-citrus-bright. Super yeasty, very beer-like. Finish is an odd one, but I’m saying white pepper and car exhaust. So sue me. — 3 months ago