Genever was the original spirit used as a cocktail mixer, starting with the first golden age of the cocktail in the mid-1800s. Several grains are malted like whiskey, then triple distilled. Clear and very mild, like a vodka but with traces of fine botanicals.
Learned all about this at Drink in Boston the other day, when the Bols Master Distiller came over from Holland with the original 1820s recipe book he uses for the new release of Bols 1820 Genever.
Bols Genever Master Distiller handles his 1820 recipe book with gloves
Curious about what’s going on the Languedoc, I had a chance to try both the 2006 and 2005 Blason d’Aussieres this week. I almost wish I hadn’t had the two togeher, because they are both very good wines but one always has to suffer by comparison – and it shouldn’t.
The 2006 entranced us with its moderate power, and lovely fine fruit and structure. Yet compared to the 2005 it felt almost restrained. The 2005 – a great year just about everywhere — was huge, nicely structured and disappeared much faster with dinner. Both have cedar, spice, dark red fruit.
Very well-made wines – and especially for these prices: the 2006 is under $15 and the 2005 under $20.
We never get Sancerre more than a few years old, in the course of normal events here. Yet somehow a bottle of 2000 Sancerre appeared in the forgotten section of my vast cellar (cardboard box) so I brought it up to try last night. The label also reminds me it is Vieilles Vignes [old vines] and Mis en bouteille par Patient Cottat MG a Verdigny.
Not an expensive wine to begin with, but it held up delightfully.
The cork was very long and a bit wet, indicating there might be spoilage, but a first whiff of wet cork dissipated quickly. In the glass, the wine was a light tan-yellow. Sweetness in the nose was followed by flavors that had turned from crisp to rounded fruit with some nice citrus, finishing in a hint of sweetness again, but minerality too. A light-medium body, with medium-long finish. And very pleasant with summer-fall vegetables and fish.
