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Brandon R

All I mean is that I can't foresee a situation in which a winery would actually go from producing a dozen different cuvees and charging $60 per bottle to three different appellation wines at four times the production and charging less.

Brandon R

Just for fun I would like the OP to tell Ted Lemon at Littorai that he has too many single vineyard wines, then fly to France and say the same thing to Aubert de Villaine. ;) Hey, Man, I simply posed a question. I do like what some others have said in that it depends. If all of the various cuvees a...

Brandon R

After reading so far, I should've used the term "cuvees" instead of "bottlings." Darn it. Part of the reason I posted this question is that it can be frustrating as a consumer to have to guess what cuvees to buy because, unless you have an unlimited wine budget, buying one (or more) of each isn't po...

Brandon R

A few of these numbers are crazy, though! For example, it appears that Williams Selyem release twenty distinct Pinot Noirs in 2017. Twenty! Rivers-Marie has eight. Aubert looks like it's releasing eight Chardonnays. Maritnelli has seven Pinots. Slackers! [cheers.gif] Adam Lee Awesome! [cheers.gif]

Brandon R

I have been browsing the recently published Exploring The Best New Releases from Sonoma and Beyond article on Vinous by Antonio Galloni. I was amazed by how many wineries are cranking out a crazy number of different bottlings each vintage, many of them from single vineyards. I'm noticing this is far...

Brandon R

EVER? Sure. I think some already compete with classified growth Bordeaux. In other words, with the same cost, I'd opt for a Bdx blend from the Yakima Valley in some instances over a Bordeaux. However, I think the best in Bordeaux currently outshine the best from the Yakima Valley. That said, I expec...

Brandon R

John Kight wrote: ↑
May 20th, 2019, 8:50 am

Robert.A.Jr. wrote: ↑
May 20th, 2019, 8:35 am
Thivin
Foillard
These two immediately popped into my mind when I read the title of this thread.

Thivin for me as well. The 2017 Château Thivin Côte de Brouilly is already so good and shows great early complexity.

Brandon R

[mic drop]

Brandon R

I have always been confused over this question/thread idea - If you purchased a case of 1900 Margaux in perfect condition, and had one bottle per year, would that be your #1 Wine of the Year for the next ten years? Shouldn't this category be 'the finest wines' released in 2019? That would be in inh...

Brandon R

If someone can tell me what "built on texture, power and resonance" or "vertical in feel" mean, I'll ... tell them they're full of BS. Moccagatta Barbaresco Bric Balin 2016 "The 2016 Barbaresco Bric Balin is a prototypical Moccagatta wine built on texture, power and resonance . Black cherry and plu...

Brandon R

Great recap, Mark. Thanks for circling back and updating the thread.

Brandon R

i don't understand a big cheese plate before the meal. However we sometimes start with a caprese salad or a burrata and broccolini- (recipe from Suzanne Goin at Sunday Suppers at Lucques) Just looked that recipe up...holy hell that sounds tasty. I'm going to do it this weekend! it is really great. ...

Brandon R

Gorgeous pics, Robert.

Brandon R

scamhi wrote: ↑
May 10th, 2019, 5:44 am
i don't understand a big cheese plate before the meal. However we sometimes start with a caprese salad or a burrata and broccolini- (recipe from Suzanne Goin at Sunday Suppers at Lucques)

Just looked that recipe up...holy hell that sounds tasty. I'm going to do it this weekend!

Brandon R

Jay Miller wrote: ↑
May 10th, 2019, 7:54 am

Alan Eden wrote: ↑
May 9th, 2019, 12:05 pm

Alex N wrote: ↑
May 9th, 2019, 11:45 am
It's nice to be American (or Indian or Australian, etc) and not have to worry about following silly French and British etiquette.
You mean culture ?
lol, I certainly hope the pun was intended.

Ha! I see what you did there...

Brandon R

@Mark Fister - was this an "important" or "unimportant" tasting? Apologies in advance for being slow, but not sure that I understand the question. https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=160576 https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=160628 https://www.wineberserke...

Brandon R

Less expensive wines may show better on release, higher end bottlings are often intended for longer aging. -Al Moreso than any other variety (save maybe pet), the idea that extended aging will allow a new world pinot to evolve to a point of beauty is false. Some rough edges may diminish, a wine tha...

Brandon R

Fun exercise to think about for sure. Wouldn't the California First Growths be those along the lines of Beaulieu, Mayacamas, Chateau Montelena, Matanzas Creek, Mondavi, Inglenook, Charles Krug, Louis M. Martini, etc.?

[edit] Nevermind: I just reread the last line before your lists.

Brandon R

I'm a huge proponent of canned wine for near-term daily drinkers. Taking cans to the beach, to a pool shindig, etc. is so much more convenient. I'm liking the trend of the quality bar going ever so slowly upward with wine in cans. One could also extend this discussion in terms of comparing the argua...

Brandon R

Until this weekend, I hadn't ever attempted smoking anything. I've got a small house and a relatively small yard, so I really only have room for one outdoor cooking device: my Weber kettle charcoal grill. Simple and functional. However, I was jonesing for some ribs and thought, "What the hay...let'...

Brandon R

Until this weekend, I hadn't ever attempted smoking anything. I've got a small house and a relatively small yard, so I really only have room for one outdoor cooking device: my Weber kettle charcoal grill. Simple and functional. However, I was jonesing for some ribs and thought, "What the hay...let's...

Brandon R

Some excellent looking (and sounding!) stuff above.

Brandon R

The pull at 125 and then sear worked great. When flying solo, these ribcap medallions are absolutely perfect. Paired with a 2012 No Girls Tempranillo - a nice match.

Brandon R

Thanks for the pointers. Tonight is the night...is 12:13 p.m. too early for dinner?

Brandon R

I'm doing a couple Flannery rib cap medallions this weekend and I plan to to reverse-sear. At what oven temp would you start it, and at what internal temperature would you remove it to then sear? Keep in mind, this is a trussed cross section of the cap, so very fatty...but oh so delicious. Your advi...

Brandon R

Sometimes a good rose, some simple cheese and charcuterie, and a good baguette is as fine a meal as one can ask for. Nicely done, Nola.

Brandon R

Nice, clear note John. I have long loved Seven Hills' wines, but have admittedly backed away from buying them some since they were bought by Crimson Wine Group. I remember a 1998 Reserve Cab and a 2001 Pentad blend were both really special wines that aged quite well. For what I would imagine set you...

Brandon R

Yes, like other have said above, Seattle tends to be very corkage-friendly. I think your bringing Cali wines with you is a good idea also because wine lists tend to be very Washington-heavy. Some of the big steak houses have California-heavy lists, but I wouldn't recommend going to those necessarily...

Brandon R

I've come to learn that GregP in that other thread is a good dude, so I'll stop being an ass about it an get over being miffed. In the above poll, I chose, "A sulfury/skunky aroma of some kind." Struck match was / is what jumps to my mind when I get that smell simply because it's the closest thing I...

Brandon R

Since I'm clearly such a moron what with my lack of education in chemistry and winemaking, I have another question. Are Chardonnays produced in a more creamy, lush style exposed to more oxygen in the winemaking process? I assume part of the recipe is riper grapes, likely also some malolactic ferment...

Brandon R

Watch out, Alan, you might bring down the wrath of GregP!

Brandon R

Thanks, Alan. I didn't take any offense to your earlier post and found it informative.

Brandon R

I'm glad you tacitly acknowledge being condescending, GregP. I stand corrected: mercaptans aren't the "struck match" and similar aromas in Chardonnays produced in an intentionally reductive winemaking process. You're correct there, and I mis-typed. That being said, you're missing my point altogether.

Brandon R

Most of this has been great discussion but, to me GregP, you're being pretty condescending. Just because people didn't take your "hint" in another discussion doesn't mean it, "....went 'whooosh' over people's heads." Wine (or Chardonnay in my OP), made in a strictly reductive STYLE, throws off merca...

Brandon R

Knowing you want to get out of the country changes things. I've been to wine country in Chile and, while there is certainly the low cost factor, there is also a lot of dreck wine produced. It's also not as easy to just drive around and drop into any tasting room and taste without a tour or, at minim...

Brandon R

Joshua-

Yes, likely a good buy. They're pretty brooding and quite unyielding in their youth, though, especially the Bordeaux-style blends (in this offer, the Pere de Famille and Clos de Betz), so I'd strongly suggest buying if you're willing to wait for quite some time for them to show their best.

Brandon R

Way to Pobega one for the team, FM3. Sounds very tasty.

Brandon R

JordanL - Like Hank, if you're already in NY, you're going to save the most by going to Finger Lakes. If you'd like to travel to a destination that fits all of your other criteria (lower-cost wines, ample selection of non-barnyardy, non-funky reds, cheap lodging and food), I'd suggest Eastern Washin...

Brandon R

I'm trying to drink more tea and I'd like to add this to the rotation. What are your favorites? I'm not trying to spend too awfully much money in the process until I 1.) am sure I really like it and 2.) better understand the tea and can differentiate between quality and age. TIA!

Brandon R

By my quick count, Laurent, that's +/- 33 "best" wines of the year so far for you in 2019, and it's only late April!

Brandon R

Got it. That's helpful...thank you. Do winemakers purposefully adjust exposure to oxygen in the winemaking process? It would seem to me that, in general, oxygen exposure would be avoided at almost any cost in most winemaking situations. Do some Chardonnay producers allow a little bit of exposure, an...

Brandon R

I'm not necessarily looking to understand more than what I already think I do from a scientific standpoint. As I understand it, reductive notes in a Chardonnay (and any wine, for that matter...I just tend to find it and read about it most often in white Burgs and some newer new world Chards) are bor...

Brandon R

Kenny H wrote: ↑
April 18th, 2019, 5:47 am
Look. At. That. Crust!

Seriously, Tex, that's outstanding on that NY strip. All on a stainless skillet, too? Well done.

Brandon R

I noticed that too, Eric. Large advertising budget (i.e. some VC somewhere along the way)?

Brandon R

David_K wrote: ↑
April 17th, 2019, 10:25 am
Because new world drinkers are not the brightest bunch, and have literacy issues. It is difficult to criticize old world wines when you're limited to grunting and mashing the keyboard. Also, they can't read the labels.

Brandon R

Very interesting point that several above have made that I hadn't considered: old world wines, by and large, haven't changed (stylistically speaking) and their wines are much like they've been for decades or longer. New world wineries, in many cases, have gone through a stylistic metamorphosis, argu...

Brandon R

In a post over on the CT forums, someone re-posted a TN on a well-respected California Bordeaux-style blend (2012 Insignia). The original TN author was clearly not a fan of the wine and, among other things wrote, "I can't for the life of me understand how anybody could be willing to part with 250€ f...

Brandon R

Over the weekend, I opened up a 2002 and 2003 Bel Canto to compare and enjoy. Initially, right out of the gate, the 2003 impressed with its shockingly full fruit. However, I ended up preferring the 2002 due to its superior balance and complexity. The fruit on the 2003 started to turn slightly porty ...

Brandon R

Congratulations to you, Travis, on a series of very strong reviews from Jeb Dunnuck! Three 93s and a 94? Damn!

Brandon R

"2008 Jamet, Côte Rotie (magnum) - angry about being opened and sulked all night; hold."

I loved this...

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