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

Not French, but I just got some Enfield bottles I’m eager to try.

Will report back.

1. Schaefer-Frohlich (by a reasonable distance) 2. Willi Schaefer 3. Selbach Oster 4. von Schubert 5. Probably Donnhoff, but recent vintages of Weiser-Kunstler may change that. I don’t have Keller here mostly because I’ve not had enough of it to be able to definitively place it in my hierarchy as I...

Keller
Donnhoff
Prum
Rings (!)
Schaefer Frolich

I hear you. But sometimes I struggle with the sweet American oak notes, which can be too vanillin and distracting at times. Don’t want to sound like AFWE snob. It’s all about balance. Ridge wines often push the oak envelope for me but I love them! Many Riojas play in the same danger zone for me. Gre...

Jeremy Holmes wrote: ↑February 19th, 2021, 7:00 pm That is a very good price Chris. Not that far off what wholesale is here, and we get a measly single bottle allocated. You guys tend to "whine like a Chevy diff" about pricing without realising how lucky you

Jeremy, “fair” is not printed on your birth certificate!

OK, circling back with TN. I had the Domaine labeled bottling last night and my impressions mirror those of OP. It tastes like a Roulot -- full but airy, bit of reduction and smoke. Chalky and persistent for a BB. Hits a small hole in the middle palate, but its a BB after all. I don't get anything t...

I recently conducted a significant cellar thinning due to the embarrassing amount of cardboard boxes piling up on my smallish home cellar. My wife would open the door and gasp, as if we were a couple on one of those hoarding shows on cable TV. I went full-on Marie Kondo: culling bottles that didn't ...

In fairness, I've not seen a bottle of this actually say "Domaine Roulot" on the label. Wine were all labelled "Jean-Marc Roulot". It's poor form that many retailers did not notate that distinction. I believe there was Macon fruit mixed into it. That, combined with the already p...

This dish is one of the few times where I think a big, semi-oaky California chard works. Think Rochioli SVD or Ridge MB Chard ... smoky notes and big fruit to play off the robust seafood. These wines also work with Dungeness crab I've found for same reason ...

Opened an '11 Saturday night. No pox. Still coiled upon opening but fanned out with air. Appealing lemon curd flavors. Long and persistent.

Hey Patrick:

Thanks for head-manning this thread. I appreciated the "High Fidelity" music geekiness. Hope you enjoy that first one. I'm in SoCal so gotta go scratch double margarita on the rocks with salt!

I appreciate that they are trying to keep the spirit of the event alive during these strange, cruel times. But it's an easy pass for me. $175 to watch a Zoom conversation for 90 minutes between Veronique Drouhin and Daniel Johnnes? Nah. In the grand scheme of things that isn't probably rational. I m...

David: I'm certainly no expert. But I think your main challenge is appealing to a younger demographic. When I think of vermouth, I think of two things: a Martini and a Manhattan. Both of those speak to me of an older, more "corporate," urbane audience. I don't drink those cocktails and don...

Loved these fantastic writeups. More Matt King travel posts, please! Thanks Curtis. My fan base will have to wait until this pandemic plays out. flirtysmile But after that, it's gonna be the Roaring '20s! I hope to finally make my first trip to German wine country, a tour I had to cancel last sprin...

I understand the spirit of these kinds of polls. It's the type of debate I like to have with my tasting group. But ultimately, it's sorta fruitless. Each vintage has its purpose on a given night. If you asked me today, what my favorite vintage is I'd say 2001 because those wines are drinking beautif...

Michael S. Monie wrote: ↑January 15th, 2021, 6:24 pm If you will indulge me, did the back label have 2018 or v18?

Hard to say. He didn’t have his jeweler’s loupe with him!

Very evocative note Buzz. Hard to take during a dry January.

Domaine Coquard Loison-Fleurot

Wines are supposedly made by Sebastián Cathiard’s bestie.

I’m taking the month off as well. One bit of advice that has helped me in past dry Januarys: If you take one vice away, try adding another relatively harmless one in its place. That way it’s not all about deprivation. In my case, I “treat” myself to a daily Coca Cola — an item I love but have elimin...

Great note, thanks! Have a lone bottle in the cellar from Lopa and have been slightly worried by the mixed reviews on CT, but now this has gotten me excited to try it. Any tips on decanting? I always pop and pour my Littorai. They have lots of stuffing but they unfurl nicely in the glass. I like to...

I’d like to be more conscious about consumption that does more harm than good, to be honest. Many of us like to say we enjoy a glass or two at night, but in reality exceed that. I don’t drink most nights but when I do ... My challenge is that one glass is not enough of a good wine, two feels great,...

All Bryan needed to do was say “I’m sorry” and instead ridiculed the OP and publicly disclosed his order. Seems like a dumb move to me I have no dog in this fight. But seriously tell me how the retailer “ridiculed” the OP. He offered his take on the disagreement. You can disagree with his perspecti...

I like to think that I’m a conscientious person. I respond promptly to my clients when I get an email from them. But the simple truth is that I sometimes forget to answer the email I DO want to respond to. I can understand that’s frustrating to the sender/client — having to hound me or track an answ...

You potentially made a wise decision in buying the 07 Volnays, depending on producer.

This village excelled that vintage. Fantastic early drinking wines.

Jeremy will laugh at the idea of it, but if you open a bottle try to save some for next day.

The sheet of acids mellow a bit and you are left with sheer deliciousness... to use a very formal term!

Nice summary. I had the wine last week. The acids still a bit prickly for me. Mellowed out nicely Day 2. Will be very good with a year or two under its belt.

I have no problem with his talking about music. I like having a little more fleshed out picture of him as a person. I think it enhances his writing about wine. He posts food pictures on FB sometimes and chats about that, too. I find people talking about what they are interested in to be interesting...

Chris Seiber wrote: ↑November 10th, 2020, 6:02 pm Well, I think we all know what the host should have picked to go with the sushi ...

En magnum of course!

It seems unfair to make broad assertions about a producer based on a sample size of one bottle. I opened up a ‘10 Gevrey VV last month that was open, red fruited and delicious. No ash and no wall of tannin. I am a fan. As with the producers I buy regularly, most bottles sing and a few croak. That’s ...

Whether you enjoyed the wine or not. Many notes are filled with often obscure descriptors but fail to convey if the taster actually dug the wine. It comes off more as an academic exercise than a pleasure giving activity. On a more practical level, I like Weinberg’s binary system: a wine is either a ...

You don’t see it too often, but I like E. Rouget’s version.

It seems like the grape is a point of pride for many winemakers interested in keeping alive its history/heritage in the region.

When you see a winemaker treat it seriously that’s a good sign for the upper echelon of his/her range.

You respond instinctively in minutes to an offer email because you simply must have THIS highly allocated wine.

Then you find yourself pleasantly relieved when you get a response that the wine you couldn’t live without has already been sold to others.

I may get in trouble here. Not a direct comparison. But I find many of Cathiard’s wines to be open, showy, lush, opulent, “sexy” (usually hate that descriptor but apt here) right out of the gate in a manner similar to LB. Both bit of a hot fudge sundae, metaphorically... Not sure why you’d get in t...

I may get in trouble here. Not a direct comparison. But I find many of Cathiard’s wines to be open, showy, lush, opulent, “sexy” (usually hate that descriptor but apt here) right out of the gate in a manner similar to LB.

Both bit of a hot fudge sundae, metaphorically...

Nice note. The Ceritas pinots need time to blossom. Unlike Pinot from most CA producers, these are often a bit tough on release, at least to my palate.

Just a brief note on two wines opened this past week that I am entirely smitten with. These wines both came out of nowhere and grabbed me by the scruff and demanded my attention. 2015 Domaine Jacques Carillon Puligny-Montrachet 1er Cru Les Perrières Man is this chalky and dry. Nothing round and fat,...

I find that Ceritas Pinots need a year or two after release to mellow out and lose that nervy, steely edge.

Chris V. wrote: ↑September 12th, 2020, 10:30 am Hubert Lignier

Yes! A Lignier 01 MSD VV (baby CdlR) more than held its own with an 01 Dujac CdlR drunk side by side last year...

I’ve always enjoyed the 01 Mugneret Gibourg wines. The CV is sublime right now.

But that’s like saying you like vintage Porsches or Hermès! No surprise.

I do think that certain producers just killed it in '08. Dujac's top wines are brilliant. So is Ponsot's Clos de la Roche. I've enjoyed Chevillon's top wines. Etc etc. 08 Rousseau Chambertin and CSJ are open and youthful as one would expect. The 08 Rousseau Ruchottes is drinking excellently now as ...

Thanks everyone, especially those with notes about how things have or haven't changed. So often, when new wine collectors ask for advice about what to buy or cellar, they hear "be careful, your tastes may change," which is absolutely true, but that just touches the surface of how things c...

Has the winemaking changed much since the first couple of vintages? I found them to be almost 'sterile' in comparison to a lot of the other jura wines I was drinking 5 years ago (puffeney, tournelle, gahier, bourdy). While I remember them being tasty, they were more expensive than their counterpart...

To paraphrase the great poet Robert Frost:

Good Dujacs make good neighbors!

Jeremy Holmes wrote: ↑August 20th, 2020, 5:29 pm I gave my Coravin away.

Bless you sir.

I may burn my candles at both ends, but ah what a bright light!

Anton D wrote: ↑August 16th, 2020, 11:07 am
Craig G wrote: ↑August 16th, 2020, 9:35 am Decant or slow-ox?
Stand it up for twenty years, then pop and pour.

That’s funny!

Cue the Tom Hill jokes ...

By chance I opened up the 12 last night. A touch foursquare when opened but unfurled a bit after four hours in decanter. Begging for 5 more years of slumber.

These are NSGs made by a Chambolle master. Cherry and a touch of smoke is how I’d describe the Marechale.

Lamy is creeping up in price. But his St Aubins still represent some of the best value in white Burgundy. Very consistent and unfussy wines.

Cedric Bouchard Roses de Jeanne La Boloree.

100% Pinot Blanc Champagne!

William: I really dig your “show, don’t tell” journalism here. You may have been on a guided tour, but there’s a hidden camera quality about these posts that I find engrossing. I keep waiting for some functionary to pop out of the bushes and shoo you away! I love that common people, not just esteeme...

Ok now we’re talking! None of this scallops and butter or shucked oysters. Too obvious!

But homemade chicken/bacon fat jam for the win! I can imagine that spread on a quality baguette with a glass of Lamy St. Aubin.

I bow down to you sir.

As usual, all roads lead back to bacon.

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