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

GregT

Apples, raisins, peanuts, cashews, chicken, shrimp, seafood, carrots, radishes, bananas, beets, garlic. And also other drinks - sake, green tea, beer, whiskey, bourbon, etc. Anything that's pre-cut and packaged can have it because it can be in the packaging, and anything where bleach has been used t...

GregT

Shades of nuance?

My fifth grade teacher would be horrified.

But it has me wondering.

Does nuance stay with the wine as it ages or does it settle to the bottom of the bottle?

GregT

Craig G wrote: ↑
September 11th, 2020, 12:00 am

John Morris wrote: ↑
September 10th, 2020, 3:51 pm
How long for Godot?
We’ll probably kick the Beckett first.

GregT

Was laying on the bed and getting ready to go to work and I watched the planes flying overhead. They'd head left and then at the same spot make a 90 degree right turn and head to LaGuardia. I marveled at how precise they all were. Then one flew by randomly and I commented to my wife how wierd that w...

GregT

Yeah but he was way too sophisticated for people like me. I like James Suckling. Whatever wine I'm drinking at least I know it's probably 93 points.

GregT

+1 People here hate him but I always found him a good reviewer and he's really a pretty funny guy in person. That said, I haven't read one of his reviews in a long long time. Or anyone else's really, unless John highlights it on the bingo thread. But Joe Cz is a solid down to earth guy and his revie...

GregT

Monica - We want the big long confusing reviews that provide material for the bingo thread!!

GregT

As far as chocolate goes, I was interested in that long before I discovered wine. When I was 19 I spent the summer in Europe looking for the best chocolate truffles and learning about good chocolate. And much as I really dislike much of the verbiage highlighted in this thread, you really can find ch...

GregT

Sure, there are a myriad of people who buy based on reviews as long as those reviews are printed on the shelf talkers in their local liquor store. Yeah but they're buying on the points, not the verbiage! I was thinking more about the people on this board, or at least this thread. I'm aware that poi...

GregT

But that's . . . unnatural.

GregT

So what I'm wondering is whether anyone will really buy or not buy based on a review. All of the people on this thread have opinions on the various wines. Take Realm for example. If you know it and like it are you seriously going to avoid it because it got a few points less than last year? Or are yo...

GregT

I agree with Alan - I don't like the tiles at all. What exactly is wrong with text? Why does everything have to be icons and graphics and different fonts? And more importantly, why change simply for change's sake? It's the problem Microsoft has had for years. They come out with a new version of Offi...

GregT

I don't pay attention to most of them. But you might want to see how our friend Eric Guido is doing. He's a careful taster and at least you'll know his thoughts on a wine. Same with Mark Squires. He's a very careful taster and he actually seems to enjoy a fairly broad variety of wines. Michael Shach...

GregT

I didn't know that the tasting rooms were opened again.

Kind of hard to keep up these days.

But have fun with the new gig!

GregT

Mike - I don't know that it really gets a bad rap, but it is a confusing wine. It was a big loud project initially, and it was a costly wine for the time. Then a lot of wines came out that were every bit as good and not as expensive. A lot of people started pooh-poohing it. And I admit, I was one. B...

GregT

I'm sure that there will be more astute people responding, but if I get a kind of SweetTart quality, like candy, I often think it's acidity. And if you're a Burgundy lover, you've probably had a few since they both acidify and chaptalize, albeit on two different products - must and wine. I think the...

GregT

It's actually not so much changes as the actual temps. Also people have this idea that slow changes are better than fast ones but there's no science that I've ever seen to back that up. A change is a change, no matter how fast or slow it is. The idea is that air expands and contracts, possibly movin...

GregT

I think there's a misunderstanding of corkage here. Restaurants don't necessarily love it when a stranger shows up with his own bottle. But what restaurants do love is repeat diners, regulars as it were. So they offer corkage to be known as the wine-friendly place, hoping that the people who come in...

GregT

Actually I think it's pretty easy. We've been drinking a lot of it lately as I got a good deal on some. Seems to be OK with a whole lot of things. So far we've had it with pizza, various pasta dishes, chicken legs, salmon, smoked trout, quesadillas, and I don't remember what else.

GregT

Do this few people drink Ribera del Duero Tempranillos or did I just post this at the wrong time? No, some of us do. But I haven't been checking in much and the sixty dollar price was a bit random. I'm not sure what that really has to do with anything. And it really depends on what you like, as alw...

GregT

This difference in taste is only apparent if you habitually taste identical lots before and after shipping. If you do not do this you are in no position to judge whether it's true or not. I have never seen the Mona Lisa, so I have no opinion about it. Oliver - unless you're an MW. Then you can tell...

GregT

You’ve just assumed away the question Seemed like the best approach! neener More seriously, I wonder if people know how wine is sold at the wholesale level. In Manhattan, it's dragged around the streets all day long, taken on subways up and down stairs, and shaken to smithereens. Then sometimes tho...

GregT

A few hours.

Oloroso sherries however, may last for a few months.

On extremely rare occasions, we have some wine left in a bottle and drink it the next day. When I sold it, I'd often have leftover wine for the next day, but often as not that became cooking wine.

GregT

I love Grenache but I don't know that I'd put any from CA as top in the world yet. Some good stuff is made, but they aren't competitive with Spain or France or Australia at the super high or the low end. Syrah? Sure. The US is getting that right in more and more places. And Mourvedre. But for some r...

GregT

Yes, Dutch auction is an interesting model, but you would need to develop a dedicated software solution to be able to offer it in a combination with an allocation model. Perhaps a bigger discussion: If I think if America has done one thing wrong, it's that we hitched wine consumption to the luxury ...

GregT

Next time I see you I'm going to do an experiment. Without letting you know which is which, I'll take a bottle, pour some wine into a glass and pour some into the blender and then put that into a different glass. I've been doing this once in a while lately just because I didn't believe the story by ...

GregT

Thanks for clarifying.

And to think we were under the impression that this covid thing was bad!

I love how people still try to screw each other when the going gets rough.

GregT

Thanks Dave.

GregT

So is this back? I got a note from Woodland Hills today, July 16, asking for support against the tariffs. Do they know something that hasn't been published? Annex A of the notice doesn't mention wine. https://www.ustrademonitor.com/2020/07/u-s-targets-french-luxury-and-beauty-imports-in-response-to-...

GregT

Maybe some of us should make a pact. I hope you don't ever lose your senses of taste and smell, but if you do, I can certainly ensure that your wines will be enjoyed!

GregT

There was a thread about this a while ago.

Somehow I don't know that I've ever experienced it.

GregT

Rich K0rz€nk0 wrote: ↑
July 2nd, 2020, 6:53 pm

T Welch wrote: ↑
July 2nd, 2020, 6:28 pm
It looks fantastic except for those two tasting cubicles in front. I appreciate the need for social distancing, but they seem a little small.
Yeah, it would be quite awkward with my part of of 4 in there.

I thought those were for aromatherapy?

GregT

I don't know. I hate to be morbid but a few days ago I was having some wine with a friend who's much younger and I told him the wine would probably last for the rest of our lives. It was an LDH Gran Reserva. Then I started thinking he was likely to outlast me by a few decades. That made me depressed...

GregT

Given that there have been a few threads regarding when someone stops buying Bordeaux, Burgundy, young wines, any wines, I'm just wondering - for the people who decided that they're not going to buy any more of something, did you figure your lifespan into it and what age are you giving yourself? I h...

GregT

Maybe that's not a good example. The 2019s are going to be hurt by the virus. https://www.thedrinksbusiness.com/2020/06/lafite-2019-released-at-16-lower-than-2018/ As to the influence of critics, there isn't one like Parker was. So it would be a really interesting study to see how it works today whe...

GregT

It's a pretty nice article I would say. And Jefford did a fair job. This explanation of his scoring system is actually logical and defensible. What the article did not mention was that Parker insisted that he was tasting wines blind for many years after he had stopped doing so. That harmed his reput...

GregT

Dinesh - I'm assuming that they're all the wines from the Bierzo area? I know most of them. The Palacios wines are from a project Alvaro does with his cousin. The lowest end is the Petalos. I've never been a fan but it's a decent introduction to the region. The problem with it is that it's not a ver...

GregT

But with the loss of smell, the temporary loss of the ability to sense wine altogether, and perhaps with it a job, I was reminded, sharply, that our culture does not teach us what is important outside of the practice of amassing wealth and fancy goods. She was reminded that our culture is at fault....

GregT

If you have wine stains, you can use bleach. Some glasses get discolored around the rim or the bottom of the bowl. Bleach is just fine and you won't scratch the glass.

If the stains are from hard water, that's a different issue and vinegar can work.

GregT

Burrowing Owl, Checkmate, Osoyoos Larose, Laughing Stock, and Nk'MIP, are making really nice wines. Fairview makes a decent Gruner Veltliner. Platinum Bench is worth visiting for the bread.

Just like any area, there are a lot of not-so-good places, but there are some standouts.

GregT

No meaning and no purpose

I agree with Wes, the question is strange.

I like wine. So I drink it. That's all.

I like to read. I like chocolate. I like to garden. I like to travel. I like to visit friends. No deeper meaning to any of those either.

GregT

Jay - as Victor said, you gave them the best advice already. Then they need to decide what part of the business interests them. It sounds like they have no idea at all because people don't typically decide to "get into" the business without some idea of what they want to do. Working in a vineyard is...

GregT

I don't have a turkey roaster but that's genius! What a great idea.

Nice looking bread too.

GregT

No more than any other red. No wine should be served at living room temp.

GregT

If he had a 2001 Barolo I would tell him. Perhaps hold hands and have a kumbaya moment as you put the wine to its final rest.

And then I'd encourage him to open something else!

GregT

Geoff - there's a lot of work being done. As Larry said, there's work at Davis and there's also a lot of work being done in Europe. In addition there's a lot of collecting going on - Torres is collecting unknown cultivars from anyone in Spain who has something growing that is of unknown origin. So f...

GregT

I've done it accidentally a few times. The cork does get pushed out a bit. I broke off the plug of ice and sealed the bottles. And I thawed them by keeping them upright in the fridge. When you thaw them, they stratify. The water stays on top, the heavier things sink and you can see the layers. I've ...

GregT

The venison showed the terroir found on my property.....delicious.

GregT

Thanks for the ideas. I like the idea of taking a mixer to the meat just to better blend them together into a uniform consistency and, likely, un-compact it a bit. I also will try a panade. Many years ago I used to go to this dim sum place once or twice a week. The cook, owner, and some of the cust...

GregT

Brings back memories of the 01 Montelena Cab that Laube scored 69.It certainly wasn’t a stellar rendition, but I had a 6pack over a decade that was good to very good. I remember that - he picked up minute amounts of TCA, which were confirmed by a lab, and the winery dug out new caves because of it....

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