Comments for Wine Berserkers

Comment on WWPD #1 :Krug Popsicles a Tasty Summer Treat slurp by rasoul

rasoul — Thu, 13 Oct 2011 05:23:51 +0000

i wouldnt dare try this with krug but i have done so with moscato d’asti and our own version of it: moscato d’osoyoos.

the other reason your popsicle was remaining slushy is the higher alcohol percentage. the low alcohol levels (8% or lower) of moscato makes it perfect for sorbetto and popsicles. the abundant terpene and all that jolly rancher like goodness as part of the character of muscat, makes it truly delicious in ice form. give it a try, i am sure you will be rather pleased.

Comment on Extrapolating the quality of the entire 2010 Beaujolais Vintage from one bottle by ron felthoven

ron felthoven — Wed, 12 Oct 2011 21:39:48 +0000

Berry — I was confused about whether you are referring to 2010 or 2011 wine…you seem to be switching back and forth…but the title talks about judging 2010 from this wine. Which is it?

Good stuff.
Ron

Comment on The 11 Spiritual Stages of the True Wine Geek by Steve Coyle

Steve Coyle — Wed, 12 Oct 2011 19:40:26 +0000

Love it!!

I starte with White Burgundy, which is what got me hooked. So … I was born from heaven and then to earth and went through the process that you describe. I am now auctioning 2,100+ bottles that I couldn’t unload at dinner parties and have 3,000 left that range from Enlightenment and Inner Peace with many moments of “dark Night of the Soul” in between.

Thanks Berry!

Comment on WWPD #1 :Krug Popsicles a Tasty Summer Treat slurp by Steve Webb

Steve Webb — Sat, 08 Oct 2011 14:11:00 +0000

Personally I think Yquem would make a much better ice lolly (I’m English) – especially a really rich older vintage like 1989. There is lots of fun to be had ignoring the maxim that Sauternes is a dessert wine – it’s great with seafood (crab, oysters), Eastern cuisine (curries or Chinese) and most fatty and salty roast meats. Sauternes and sausages is my favourite – would Parker do that?

Comment on The 11 Spiritual Stages of the True Wine Geek by Dick Krueger

Dick Krueger — Wed, 06 Jul 2011 21:03:18 +0000

We had a maitre d’ / sommelier at the first restaurant we regularly went to, who suggested wines we might like with what we had ordered. His suggestions were very good. That’s where we got started on Burgundies. So we didn’t follow your sequence exactly.