Wine Berserkers - international wine social media, online community, and discussion

Wow, lots to digest here. The role of a wine critic is unique in a lot of ways. If you rate a restaurant, you go there, buy a meal, and write. Limited financial outlay. If you are denied access to many wineries, buying independently sourced bottles of wine to rate them can be costly, and influenced ...

well, well, it seems that Macron does have a bit of a soft spot and is willing to defer to the OECD. I guess he is having his hands full with the transit workers strike and doesn't want a lot of grape farmers parking tractors on the paris peripherique. Davos man is evolving!

Going back for the first time in 5 years. What are not miss places in either? Or should I just post this in travel? Trying not to spend a fortune on tasting rooms but I know that has become more difficult now. We like most everything so nothing particular out of bounds. Thanks in advance for any he...

Skip the Eiffel Tower. Get a pic in front, dodge the hustlers selling cheap souvenirs, and by all means don't stay in the neighborhood (boring and really all about tourists). No reason to stand in a long cold line (yes shorter in Feb) and go through security and pay a fair amount of euro just to loo...

In addition to the acidity question, Otto, we should also be talking about what happens to the tannins of physiologically over-ripe grapes. Clark Smith has this to say about field oxidation and its impact on a wine's redox chemistry: http://postmodernwinemaking.com/field-oxidation Very cool. Yet an...

Looks like this vineyard has little soil, almost all limestone on upper slopes. Probably not too bad for chardonnay in a hotter year. Interesting that there must be some white interplanted with pinot noir as winelagen identifies this as a pinot noir vineyard.

Mark Stevens wrote: ↑
January 14th, 2020, 1:30 pm
No ‘17 mag for me, and I have been buying every vintage since the 1996. Sigh.....

I DID receive an allocation of a 3 pack of 2006 for $4800. I think that I paid $2250 for three when it was originally released.

Secondary market prices are still higher...

Sold off mine. 2010s are better for me. Still was listening to Parker at that time

Talked to one winemaker in Burgundy who still thinks Diam imparts a "minty" taste to WB. Still using cork...

Up until now I'm pretty much bought what I'm interested in and drink, with only some rough adherence to price and quantity. Quantity has become a problem - not that I can't store it, but I realize I don't need to be buying 50-100 more bottles/year than I'm drinking (while I can age to some degree I...

I am convinced that the whole process is going to grind forward. It seems doubtful that a handful of complaints from individual or small businesses will make much of a difference. Sad but true. Once this lurches forward I am not sure that even a change in the occupant of the White House will reverse...

Agree with the Rhone votes, although I understand the sparkling wine fans. But it just seems to me, no matter how meticulous the process, that CA sparkling just does not quite capture the essence of a good Champagne. It is good, and if the tariffs outlast my ability to drink up a hoarded stock of Ch...

2013 Monfortino I prefer Barolo to be 20 years or older before I drink them. Ditto. Drinking young barolos is such a different experience. Might as well drink young gattinara to get about the same impact, and it is way cheaper. I only really get the full tar and roses thing with 20 years and there ...

https://video.search.yahoo.com/yhs/sear ... tion=click

this

I could see a whole new group of destination restaurants opening up just across the border. Good point. How about clandestine wine imports from there? Maybe Trump needs to build another wall? [rofl.gif] Clandestine? Planning on breaking the law? OK you can all just stop talking right now....

Thx for the responses. I will have to sample some of the branch wineries off of the Burt tree. With European Pinot prices scheduled to go up to even more painful levels of cost, having alternative wines to try would be interesting. Many of the newer and more famous RRR wineries seem to have higher a...

This is an awesome thread. Plan to join the tribute this week! Better question for discussion. ... If Burt could produce these wines, with converted dairy equipment, using an old barn " the bat cave" , why cannot modern wineries in the RRR do the same? Or are there some who still do? It would be nic...

Goooood time to have a deep cellar of US wines. Uh, no Good time to have a deep cellar of European wines, I think is the intent... It is distressing to have to see this senseless trade action that does not directly impact the industries involved. Do we really think that by hurting hundreds of small...

Well I have hunkered down with lots of Champagne for now to last through the current madness. California alternatives are not too shabby, but the still don't quite rival most of the elite producers. When Cali can produce a bubbly that tastes like Krug 164, then I am all in ..

"in 2014 he poured Gevrey-Chambertin, Lavaux St. Jacques, Clos de la Roche, and Chambertin :) Roumier was there in 2013 to pour his 2010s: Chambolle-Musigny, Chambolle Les Cras, Morey Clos de La Bussière, and Ruchottes-Chambertin" That was before Rousseau Chambertin was selling for $2,000.00+ per bo...

Considering the latest offering for a Rousseau dinner in NYC was $2,950.00 per person, I kind of doubt they will be pouring in a walk around tasting. Roumier...perhaps. Christophe has some lesser cuvees that could be poured...

Nice notes. You have now inspired me to take a trip to Toronto and eat at Grappa. Just curious, what is the corkage policy? I have a 2000 Giacosa Red Label that needs a good occasion to open.

. . . How much longer will the Parker name be meaningful? . . . A very interesting question if taken seriously. Frank Schoonmaker, a wine writer and famous wine personality, invented the idea of putting the name of the variety on the bottle instead of calling it "Hearty Burgundy." He had Schoonmake...

We’ve been fans of Pépière Muscadet since being introduced to it decades ago by Joe Godas at our local wine store. In 2007, we made an unscheduled visit to the property after a lunch of "moules et frites" in Nantes. After arriving at the property, we ended up waiting for Marc as he was off on an er...

I am afraid for me this is the poster child for Pinot as syrah winemaking. Do they really want to pursue this style? Is it just the site? Competition for the Meiomi slice of the market? Just seems like the opposite of what Pinot can be

Top shelf Chablis. I don't find Riesling needs it so much. +1 recently opened a 2007 Vrignaud Fourchaume Chablis for a wine tasting group. No decant and several of the group thought it was older and going over the hill. Re-corked the half bottle and put in a cold garage temporarily. 2 days later I ...

Or Henri Jayer could be resurrected and start making Vosne again!

Don't want to sound morbid about this guys, but SQN peaked in price on the secondary market when Manfred had his accident and it was not clear he would recover. This is common in the art market when it is known an artist is about to die or just passed on. They are not making any more pieces of art s...

Here is his full bio https://www.markoldman.com/about/full-bio/ Any one read any of his books? Never heard of any of them. Wow, Stanford lawyer, pillager of Bernie Madoff wines, award winning author, how has this guy flown under the radar. Only thing he left out is being one of Oprah's best friends..

Ontario, Great Lakes regions in US generally. Producers used to have to hang reds to dehydrate and get sugar levels up. Now fruit is ripening along the razors edge that used to be Burgundy. With money and time, equipment and techniques are getting better allowing for even better handling of fruit th...

And savvy somms will know exactly what we're doing...ruining a good pinot noir! OMG this is hilarious. This guy must have started in the porn industry.

And he is a builder...put that wine sanctuary together brick by brick. what an awesome guy!!

Absolutely agree with all of the above. We fell into a nice routine, Chateau in the mornings, wineries in the afternoon. Keep in mind the driving distances are much greater than in a place like Burgundy. It will take awhile to get where you are going. For a nice little restaurant, there is a local p...

Take that four gras off the menu! Mayor DiBlasio does not want those poultry to suffer...before we eat them!

The 2001 was the real last vintage of this wine that was approaching reserve and "balance". It is actually aging ok. Like many big big wines, and many overdone members of the opposite sex, age tends to show the ugly wrinkles a lot more. Hey, people still buy it...

you can register, get 10 free articles a month. Then they annoy the s*** out of you with solicitations

+1 it is the criminal action in the first place who is responsible. Like arguing about a toxic waste spill and then complaining about the cost of the cleanup crew to haul away the mess..

However, to my understanding, resin was only used to seal the amphorae airtight. Coating the amphorae with resin sounds weird, since to my understanding, resin is dissolved into wine. Coating the amphorae with beeswax sounds more sensible, because it really doesn't flavor the wine nor is it dissolv...

Ouch! Someone is in need of a bump in their anti depressant. I guess those ceramic crappy coffee mugs that get shipped across the Pacific ocean from China should be banned to save the planet...

Well I grabbed one for research purposes. Many stores are going to get this as a pre-arrival wine at the same price for about the same tariff if you spring for 6 bottles. It is interesting that most all professional reviews are very positive, high 90's scores. I will have to do a search to turn up s...

Just a psa. Bolly 04 RD is up on lbw for $169 all in w free shipping. Just thought some bubbleheads woy want to know

I predict in the future the prices will be higher....if you find out anyone who does this, let me know. I suspect that there is little interest in futures offerings with most producers. If they have a good reputation, practically everything from name producers is fought over by importers these days ...

When the tide goes out...we will see who is drinking and who was just waiting for a bigger wave to wash in. The 18's and now the 19's in Burgundy may be quite good, and Hong Kong may have other things on its mind!

Despite the crazy temperatures and drought conditions, the red wine chemistry is actually pretty classical. I'm making a couple of barrels of Chambolle-Musigny this year—the best way to understand the vintage—and picked on Thursday. Potential alcohol is around 13.5% with a pH of 3.2 before malolact...

Despite the crazy temperatures and drought conditions, the red wine chemistry is actually pretty classical. I'm making a couple of barrels of Chambolle-Musigny this year—the best way to understand the vintage—and picked on Thursday. Potential alcohol is around 13.5% with a pH of 3.2 before malolact...

Might be helpful to have a bit of context. Was the occasion dinner? Wine group? Friday night curiosity? Did you decant at all...etc. Some sense of the wine in a bit of expanded tasting note would also be helpful. Texture, tannic structure, secondary developed notes, balance, heat...etc. These should...

Just drank a 5 Shooter Syrah last night. Decanted for 5 hours and it was still pretty young, but a lot of the oak had integrated. Really not noticing the alcohol at 15.5%. Still think it has a long way to develop secondary character, mostly primary black fruits. Texture was quite meaty and firm. But...

He’s the best critic writing right now for the wines I drink

+1

JonathanG wrote: ↑
September 14th, 2019, 8:59 pm
I even bought some 6L, 9L, and one 15L 2018 EP that i am hoping I can use for her wedding someday.

Except for the fact that in 25 years there will be no post-millenials getting married anymore...

Anyone ever get an explanation why Ponsot is bottling wine that can age for decades with a plastic Cork? Come on they must be smarter than that. I can appreciate Diam or even a well tried screwcap with a good liner, but plastic, PLASTIC?

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