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

GregT

It was a nice outcome, in spite of the auction coordinator. But she may have had a point - some people think that Meiomi is fine wine and if you get some frozen burgers and pizza from Costco and pair that with a bottle of Meiomi or the Prisoner, that's good enough. I've learned that the hard way too...

GregT

Wouldn't even know where to begin...how do you classify the many blended wines, like Spanish whites, southern French reds and whites, etc.?

This.

I suppose over the last year it's been

Tempranillo,
Mencia,
Syrah,
Nebbiolo,
Grenache,
Chenin Blanc
and everything else.

GregT

I have quite big hands, and have some glasses designed for red wines. I can hold them OK, but find it very difficult to swirl them. [scratch.gif] Dude - that seems like it would make it a lot easier, unless your fine motor skills are fading! You can hold the glass in your fingers, palm it, do any n...

GregT

People have done some interesting things with them but really, they're just packing and the wood is the cheapest quality available, stapled together. Few people would make them out of walnut, maple, or oak, so unless you want to use them for storage, flower pots, etc., you can probably give them awa...

GregT

Curious as to why more people don't allow the contents of their cellars to be seen online in CT. What's the big deal? It's fun to peruse other cellars, especially when you find someone with a similar palate. We need more share bears. Interesting question. I would wonder exactly the opposite - why a...

GregT

Dutch, German, that's the problem. Too many of those insignificant languages around today!

GregT

Yeah but what you all are missing is that there's no reason to post in any language other than English. Or rather, American because what the hell is a lorry? Really, who reads those other languages anyway? Anybody who matters? I mean, who cares if something is quatre vingt quinze? But drop a ninety-...

GregT

The crystals are what's called cream of tartar in the grocery store baking isle. They're a combination of tartaric acid and potassium and partly depend on whether and how the wine was cold-stabilized. Some wineries chill the wines at very low temps, like below freezing, to ensure that they don't get...

GregT

I think the term is more easily applied to wine writers than to wine. For example, John's erudite and wise commentary is work to emulate. And Alfert's swashbuckling ease inspires all but the dullest of the dull. And then OTOH, there are the dunderheads whose lurching attempts at coherence are doomed...

GregT

JosephK wrote: ↑
March 18th, 2019, 4:01 pm
every now and then they come out with a horrible smell, sort of snail smell

Awesome! I've never read that description before. Hope to see it in a tasting note soon.

GregT

I think it depends on your water. If you have really hard water, you get these mineral spots. But really, I'm very skeptical that people can detect anything because of the way the glasses were washed, as long as all the soap is removed. People just aren't such amazing tasters. I use regular dish soa...

GregT

As you'll see, it means different things to different people. I've never used it. Don't look for science or even any accuracy when you read these kinds of words. They're just impressions of someone who happens to be writing at the time, often as not used without much thought. It's not like people wh...

GregT

Making exclusive wine even more exclusive,

You guys are just mad because you're not on the list. Get on now!

. . .leaving a sweetish beverage, with a slight overlay of vinegar. . .

Yum!!!

GregT

Her oral sensitivity leaves me speechless!

GregT

That's because most politicians are cheap. The graft is entirely disproportionate to the value of the legislation. Granholm only got something like $50K and that was enough to make her take the case to the US Supreme Court. She got something less than that from A. Taubman when he got out of prison a...

GregT

I always figured that "typicity" often as not has to do with your preconceptions, and "terroir" has to do with what the wine maker gets and has to deal with. Sure Cab Franc would usually have some bell pepper notes, but if it's grown in a hot area and made in appassimento style, maybe it won't. And ...

GregT

Usually NYC, Chicago, LA, and San Francisco, but check his website.

GregT

It's a good story Tom. My brother got his doctorate from Moore and I saw ENIAC there - it looked like a dispatch center but was just one computer. I don't think any of those guys would have dreamed there would be such a thing as an iPhone one day, where you could just stream porn and sports feeds al...

GregT

This. It is logical play by Social Media influencers. Nothing new from a wine perspective, it is modern branding and the play on it. From The Rock launching sports gear with Under Armor to Kylie becoming America’s youngest self made billionaire selling cosmetics, it is not so much the product but t...

GregT

Wow. He's still pretty young. Here's wishing him all the best.

GregT

No idea how this isn't any different from any other winery that sells to consumers, like most of them who participated in Berserker Day.

He's a good marketer, so I would never count him out, maybe he still has followers from WLTV?

GregT

oh no worries - I wasn't offended. I thought what you said was funny. And good for you. You're a welcome addition. This thread is a perfect example of things you should not take offense to! Some direct information, some casual needling, some opinions on marginally related issues, some old grievance...

GregT

Imperial is usually mostly Tempranillo, with some Graciano, Mazuelo, and Viura. Grapes are mostly from Rioja Alta. AFIK it never included Garnacha. The Graciano and Mazuelo tend to make it a bit leaner. It's mostly fruit from Rioja Alta. Viña Real is mostly Tempranillo, with lesser amounts of other ...

GregT

You can check Wine Events.

GregT

The Beronia is a wonderful buy! Not too many people talk about it, but they do a good job. Michael this is the one I'm talking about - it can be OK and they make a lot of it and they do a crianza, reserva, and gran reserva in this line: cune reser.jpg But this is the one you want, unless you're goin...

GregT

He truly knows how to brand, but where is the fruit for Meiomi from? Santa Barbara, Monterey and a few other places. Same with Conundrum - it's from all over. To do volume, don't you need disparate sources in case you have a flood, frost, freeze, or fire? Obviously I don't know his thinking but from...

GregT

You need to watch what those are. They started another label a few years ago and they're dumping the cheaper stuff into it. It's not necessarily bad wine, but it's confusing. There's a label with a script Cune on it - that's the low end, even though they do a Gran Reserva. Those shouldn't be too exp...

GregT

Yep, good point.

Honestly, I don't understand why Wagner bothered in the first place as his drinkers aren't going to be concerned with, or know, why it matters where he got his grapes. He put himself into the same category as Franzia, which, for a guy with ambitions, seems dumb.

GregT

Haven't been following their issues but I'm wondering if he's a wine drinker and if he is, what he would pay for the ultimate bottle after he writes that check. Or maybe he'll have to cut back and go for the cheap stuff.

As far as what to pay for the ultimate bottle, are we talking red or white?

GregT

Sorry Brian but you might try John Morris. At least he's a Morris!

GregT

Super successful. It's how he makes his money. And he says his events in Asia are even bigger. He does manage to get a lot of great producers to show up and it was interesting to compare to the Tre Bicchieri event a week later. Not sure which was a better event for me - I tasted through a lot of Tus...

GregT

The TTB rules, AVA rules, etc., are like anything else. Laws and regulations are not made by a group of wise old men pondering the betterment of mankind. People with a particular interest get involved. People with money help drive the conversation. People with less interest are less involved. And so...

GregT

Though I can't read the article, I get the gist of it. And I think we need to think of this from multiple factors: 1) From the non-wine geek side, this may nor may not be a good thing. Too many voices make it difficult to figure out 'who to believe' and most wine consumers won't put the time in to ...

GregT

When it's good it's really good. I had three bottles of the 2013. Two were corked and one of those is sitting on my counter right now.

The third bottle was outstanding. If they'd all been like that, I would have loaded up.

GregT

And then there's this: https://www.npr.org/sections/thesalt/2019/03/06/698248352/oregon-wineries-come-together-to-save-grapes-rejected-for-smoke-taint So after Copper Cane rejected the grapes, a bunch of wineries got together to help the growers. "Four wineries — Willamette Valley Vineyards, King Es...

GregT

FWIW, I've never had any reservations about buying Bdx. at Total Wine.

Me either.

Then again, I've never done it . . .

GregT

Are Chinese imports of French wine greater than their exports of French wine?

GregT

I get that some of the prestige and collector’s wines have gotten very expensive, but Bordeaux is simultaneously also possibly the best region in the world for bargains. This may be true of France in general. For some reason, the US has a hard time producing wine at the $15-20 range that competes. ...

GregT

However, where is he going to get Oregon pinot grapes for the 2018 vintage? His pulling this on the growers really seems like a way of saying "I'm not making Oregon pinot anymore. Thanks for the money, suckers." He doesn't have any apparent alternative source of Oregon pinot grapes for this vintage...

GregT

R. Frankel wrote: ↑
March 1st, 2019, 12:25 pm
Great thread, very helpful discussion.

For the wines discussed here, how old do you drink them, and why?

Young, meaning under 10 years, because I like them for their fruit. I have some from 98 that I haven't killed yet but I'm not liking them nearly as much as I did a few years ago.

GregT

And they age marvelously.

GregT

I think it really depends on the vintage and winemakers. CdP was a fruity, if dirty wine for many years. Then Parker came along and they cleaned up and he loved them. The wines are going to be ripe anyway, but a few producers started making bigger and badder wines. Then they started making single va...

GregT

You are entitled to 1 litre of wine duty free per person traveling together. Above that you may have to pay duty. That said, wide experience is that CBP will not assess duty on bottles over the limit so long as it's for personal use. (My recent personal experience was 6 bottles with no questions at...

GregT

GregT wrote: ↑
February 27th, 2019, 3:57 pm
Ditto amigo!

So I made this dough way too wet. It was supposed to be bread but I decided to try it for crust. Maybe that wasn't my best idea since it was really hard to handle. I went through three tries before I got a decent pie. Will post something in the next few days.

GregT

Ditto amigo!

So I made this dough way too wet. It was supposed to be bread but I decided to try it for crust. Maybe that wasn't my best idea since it was really hard to handle. I went through three tries before I got a decent pie.

GregT

I would like to read about things related to wine - science, history, etc. But are you in a position to write about any of that? There's a lot of received wisdom out there that's pretty much nonsense, but it keeps being repeated from one blog to another. Before asking us what we would like to read a...

GregT

Very cool Jim!

I'm buying some grapes just to try this.

GregT

Gabe - I can't imagine there would be any reason whatsoever that you wouldn't be able to store your wines in a regular fridge. They will be at a pretty cold temperature and if you leave them for years they will age ever so slowly, but you shouldn't have any problem at all. As far as humidity - the f...

GregT

Figure you drink 350 a year give or take. Two years gets you down to 300.

Can you wait that long?

GregT

Not sure why you need a recipe for pizza w/out cheese. Just put on whatever you like! Pizza is all about the dough IMHO, not the toppings. We've been making it just about weekly for many years and I'd be totally uninterested if I were always making something with tomatoes and mozzarella. In fact, in...

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