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

R Roberts

Rich Brown wrote: ↑
September 15th, 2020, 12:44 pm

M. Taylor wrote: ↑
September 15th, 2020, 10:29 am
Got our first allocation this year. 3 bottles, and happy.
Nice! Congrats!!

Do you recall when you signed up?

Hey Rich, I signed up Dec 2017 and nothing yet for me. FWIW.

R Roberts

Dehlinger?

R Roberts

Haha, thanks.

I am surprised this offer is moving as fast as it is, though the 2018 vintage in California was a solid one.

R Roberts

MatthewT wrote: ↑
September 11th, 2020, 5:14 pm
225 left out of 1000.

Where do you see that? The only thing I've found is if its sold out or not.

R Roberts

what on earth is "sucosite"? I imagine he meant sucrosite as in sweet or very ripe fruit yeah, thanks for that, looks like it must be a typo for "sucrosité" I looked it up when I saw that word (3 finger tap on a Mac makes it easy), and learned its a synonym for "consecutive", so my interpretation w...

R Roberts

The Chards he made at Chalk Hill in the early 90s actually are some of the wines that GOT me into wine. Funny, I came here to say the Ramey Hyde was one of my epiphany wines, about 20 years ago. I know David Ramey is a proponent of natural cork being the primary cause of premox. Anyone know if he s...

R Roberts

As for my contributions to the thread:

Thivin
Tardive
Produttori Langhe
Monsanto Chianti
Scherrer OMV (as futures)
Bodegas Muga
Triennes Rosé

R Roberts

the Campi Raudii is as good as the Boca and blows the Gattinara off the table for far less. You may think you're a broken record on this producer, but its the first I'm hearing of them- so thanks! This is a bit unusual, so just want to clarify your perspective: their ~$15 wine is as good or better ...

R Roberts

Just reading the thread title, calling the project "Six Figures" seems... gauche. I for one wouldn't want that label on my table, tongue in cheek or not. Between that and the swearing (from what I gather here), it all strikes me as either ignorant or arrogant.

R Roberts

Your body can absorb antioxidants and amino acids through the skin?

R Roberts

"Just when I thought I was out, they pull me back in!" - Larry Corleone

R Roberts

Mollydooker has playful labels like that, but I'm guessing no one here would admit to drinking it.

R Roberts

Interesting, thanks for the suggestions. I'll give that a shot next time. I could certainly see an extended ferment, as well as a "strained" one in colder temps adding complexity. Its probably similar to winemakers letting wines ferment without added yeast, though I think a lot of them do it for the...

R Roberts

Can you share your process? I am curious. I fire my pizzas in an Ooni Koda, and use Caputo 00 flour. The process varies a bit- sometimes I'll add more or less yeast depending on how much time I have to ferment. Sometimes I'll ferment at kitchen temp, sometimes cellar temp, sometimes fridge temp (th...

R Roberts

I tried 10% spelt, the remainder Caputo 00. Lots of other variables however, including the ferment time and % hydration, so the results were inconclusive. What I found interesting is several of the bubbles collapsed 1-2 minutes after it was pulled from the oven. I've never seen that before. Any ide...

R Roberts

I tried 10% spelt, the remainder Caputo 00. Lots of other variables however, including the ferment time and % hydration, so the results were inconclusive. What I found interesting is several of the bubbles collapsed 1-2 minutes after it was pulled from the oven. I've never seen that before. Any idea...

R Roberts

Broc "Vine Starr" That was the first wine that came to mind for low ABV zin. Though nothing about it reminds me of Carlisle. Peter, if the Carlisle profile is what you enjoy when you think "zin". it will be hard to find a suitable low alcohol replacement made with zin grapes that scratches that itc...

R Roberts

Lemme guess, you're watching Chinese Cooking Demystified?

R Roberts

Craig G wrote: ↑
June 17th, 2020, 7:27 pm
It looked like Pro was backordered almost to the delivery date of Koda 16, so either might work.

I've never used the Pro, but if they're only going to use it for making pizzas, my leaning would be towards the Koda 16.

R Roberts

Kenny H wrote: ↑
June 17th, 2020, 7:27 pm
Try using 10% spelt, it will make your stretching worries a thing of the past. Makes window panes with zero effort, just make sure the bulk ferment is advanced to about 3x volume and incorporates some cold ferment time.

Thanks, just picked some up and will try on the next batch.

R Roberts

Sc0tt F!tzger@ld wrote: ↑
June 17th, 2020, 8:09 pm
Ridge Geyserville, Bedrock Bedrock Heritage, and Carlisle Papera Ranch

I echo that +Scherrer OMV.

Tegan's Sandlands zin is very exciting too, but compared to these others, likely difficult to source.

R Roberts

Does anyone have a recommendation between Ooni Koda 16 and Ooni Pro, assuming gas usage only? I have a Pro but a friend is looking to buy one for her husband and I’m not sure which to recommend. AFAIK, the Koda 16 hasn't shipped to mere mortals yet. I've only seen them in the hands of Youtube celeb...

R Roberts

A recent pie on the Ooni Koda. Too puffy to be called Neapolitan, but my dough stretching technique needs work when I go high hydration. Its certainly a skill that needs practice!

R Roberts

Linda Baehr wrote: ↑
May 26th, 2020, 3:59 pm
I have the Caputo Blue, and my dough balls turned to blobs.

Have you given Caputo Red a shot? The links are all dead now, but this suggests the Blue is for 700F+ which I presume your oven doesn't reach:
https://cooking.stackexchange.com/a/41612

R Roberts

Julian Marshall wrote: ↑
June 9th, 2020, 7:35 am
I need to find some older Grézeaux to try! Not easy, even here!

So many of the wines in my cellar could easily be found on the secondary market now. In retrospect, I wish I collected more wines like this, Cru Beaujolais, etc that are delicious but near impossible to find with age.

R Roberts

Champagne tends to me more acidic than most other wines as well.

R Roberts

I'm talking in elevage, not in bottle. Interesting if my simple logic is off base, but I thought that that was sort of a common sense real thing..... Any winemakers want to chime in? CO2 while in elevage could help avoid some oxygen exposure, sure. Primarily (I would think) when there's headspace d...

R Roberts

Robert Panzer wrote: ↑
June 2nd, 2020, 5:11 pm
naturally protected from oxygen as long as there is outbound gas.

I don't think positive gas pressure prevents oxygen ingress.

R Roberts

I'm surprised to see these readily available in quantity by retailers. Were these most likely cellared by the producer and released later?

R Roberts

Yeah, when I used to review California wine I was quite alive to those differences, and it is more common for producers to tell you what you are tasting there than in Burgundy. Obviously, there is a lot of clonal Pinot Noir in Burgundy, too, but it is not foregrounded in the discourse in the way it...

R Roberts

2002 Domaine Drouhin Oregon Pinot Noir Louise - USA, Oregon, Willamette Valley (5/16/2020) From my first (and only to date) visit to the Willamette Valley. PnP. Dark ruby and brick colored. Inviting lavender and concentrated sous bois secondary aromas. Sweet black fruit surprisingly intact given it...

R Roberts

From: https://chambersstwines.com/Products/73156/2017-sandri-elio-cascina-disa-barbera-dalba Sandri’s 2017 Barbera is a beauty. I might as well say tell you now: it has 15° alcohol. This is becoming quite common in Piedmont; some winemakers / some wines can handle it, and Sandri seems to have it fig...

R Roberts

I was surprised to see a Elio Sandri (not this one) recently clock in at 15% ABV!

R Roberts

Is that the same Terre Nere from Sicily? No, it is not; no relation whatsover. This is a totally under the radar producer that's over-delivered for more than a decade, in my experience. Just as exciting, and quality-focused as its unrelated, Sicilian colleague. Thanks for the notes and clarification.

R Roberts

I had the Grenache last night and enjoyed it. It has a lot in common with the 2012 Syrah, though the Syrah seemed to improve on night 2 whereas the Grenache seemed to fade, though just slightly. 2014 Scherrer Winery Grenache Kick Ranch Vineyard Sonoma County - USA, California, Sonoma County (4/22/20...

R Roberts

Thanks for the notes, I love Soave.

On the Pepiere, how would you compare the Gorges to the Briords? I've only had the later.

R Roberts

So many kind words about these wines. Time to give it a shot. Paul, will send you an email.

R Roberts

One that never gets mentioned in the West Coast Syrah threads is Rhys. I love them. Are they still making them? Didn't see this answered- yes they are. You might be thinking of their Skyline Syrah that was ripped out to get replanted to pinot (I think), but they still make a syrah from another vine...

R Roberts

The 2012 is ready to roll right now as well, and dangerously quaffable: 2012 Scherrer Winery Syrah - USA, California, Sonoma County, Russian River Valley (4/19/2020) PnP and totally accessible right now. White pepper and soft purple flowers on the nose. Full bodied black fruit, medium acid, remarkab...

R Roberts

David Russell, their senior buyer for French wines, reached out to me via email. With his permission, I'm posting an excerpt of his reply. Needless to say my anxiety is quelled and I'll likely be a repeat buyer going forward: I noticed your post on the Berserkers board and am sorry for the suboptima...

R Roberts

Almost sounds like low level TCA--I would expect the Raveneau to show better, at least some nose for a 12.5 year old wine. It is certainly a possibility I'd considered. I would have expected low level TCA to become more and more evident with air, but sometimes that doesn't happen. No way of knowing...

R Roberts

While you're at it +1 for switching to screw cap, or if not at something like DIAM.

R Roberts

Thanks, all. I guess its just their communication that's shoddy. No, they are not shoddy at all. They respond very well to calls, with no problems. When they encourage you to use email to contact them, and don't respond to two separate emails a week apart, then its accurate to say their communicati...

R Roberts

Thanks, all. I guess its just their communication that's shoddy.

R Roberts

My first order with them was back in August for some wines that were pre-arrival. I'm still waiting, despite seeing these wines available from other retailers for the past few months. They seem reputable, didn't answer my email but did say they were coming soon when I called a month or so ago. I'd l...

R Roberts

If you *only* like AFWE wines, then yes, you should be embarrassed for liking "strong" IPAs. If AFWE are your favorites, but you're really an omnivore, I see no problems.

R Roberts

I haven't had any problems like that and have bought from them for the past 2 years or so. I think they might be based in NJ and if so, staffing could be impacted particularly hard by the pandemic.

R Roberts

Vinous also made it available on Youtube:

R Roberts

As good as it gets for me!

followed by:

(97 pts.)

R Roberts

Some quick notes I took- thanks again Antonio and Tegan. He feels most of his wines are ready to go in 3-5 years, though the 2011 Chenin Blanc is finally hitting its stride. On the 2018 vintage, he compares it to 2013 but with greater density and plush fruit. His reds (other than the mission and mer...

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