Search found 812 matches

by Otto Forsberg
October 22nd, 2019, 7:09 am
Forum: Wine Talk
Topic: Upright or on its side: A Theory
Replies: 40
Views: 1250

Re: Upright or on its side: A Theory

I think (although I have no data) that I may be onto something. Storing bottles upright seems to me to be to be potentially superior. A few supporting points: 1) If the liquid is up against the cork in a wine bottle, the cork is moist. But wouldn't a cork be in a 99% relative humidity environment w...
by Otto Forsberg
October 22nd, 2019, 5:06 am
Forum: Wine Talk
Topic: How Long can a Finish Last?
Replies: 15
Views: 611

Re: How Long can a Finish Last?

Markus S wrote:
October 21st, 2019, 10:12 am
Victor Hong wrote:
October 21st, 2019, 9:56 am
Are you talking about wine?
I thought Finish was a dish detergent? Or maybe he's bringing up Otto??
My ears are burning.
by Otto Forsberg
October 19th, 2019, 6:59 am
Forum: Wine Talk
Topic: Aglianico
Replies: 49
Views: 1476

Re: Aglianico

The fact that the documents from the 1500s are the earliest references he could find is not dispositive, nor does it mean that the name can't be related to Ellenico. And since Homer referred to the Greeks as Hellenes, and the name for the country is Hellas, I don't know how he can say that the word...
by Otto Forsberg
October 18th, 2019, 2:27 pm
Forum: Wine Talk
Topic: Aglianico
Replies: 49
Views: 1476

Re: Aglianico

And as far as being too modern, that's just weird to me. The grape came from what is now Turkey sometime around 600 BC. The Italians called it "Ellenico", which means it was Hellenic. So it's been around for a long time. That sounds interesting. Do you have any sources? Because to my understanding ...
by Otto Forsberg
October 18th, 2019, 5:59 am
Forum: Wine Talk
Topic: Aglianico
Replies: 49
Views: 1476

Re: Aglianico

I still find many Feudi di San Gregorio wines a bit too modern for my taste - although it has been a few years since I've last tasted them. And some of their top wines feel like they can actually turn quite great if just given enough time. Guastaferro makes some of the most impressive Taurasi wines ...
by Otto Forsberg
October 18th, 2019, 5:06 am
Forum: Wine Talk
Topic: How to correctly pronounce Piper Heidsieck in French?
Replies: 38
Views: 1662

Re: How to correctly pronounce Piper Heidsieck in French?

Otto, who would be more qualified than Mr. French to help us pronounce something in French? Actually I find his description fairly accurate even though hearing the word pronounced after his description would help bring home his point. Cheers. -Jim Oh, but I did not say a single word about whether t...
by Otto Forsberg
October 18th, 2019, 2:38 am
Forum: Wine Talk
Topic: Aglianico
Replies: 49
Views: 1476

Re: Aglianico

I thought nebbiolo of the south was nerello mascalese. Actually, to me, Aglianico is much closer to Nebbiolo than Nerello Mascalese. They do have somewhat different aromatics when they are young and Aglianico often produces more sturdy and concentrated wines, but not always - many Radici Riservas b...
by Otto Forsberg
October 18th, 2019, 1:52 am
Forum: Wine Talk
Topic: How to correctly pronounce Piper Heidsieck in French?
Replies: 38
Views: 1662

Re: How to correctly pronounce Piper Heidsieck in French?

Todd F r e n c h wrote:
October 17th, 2019, 10:58 am
it's more of a throat utterance than a letter
As a linguist, I find this sentence rather nonsensical.
by Otto Forsberg
October 17th, 2019, 10:34 pm
Forum: Wine Talk
Topic: How bad is a wine if Suckling only gives it 92 points?
Replies: 22
Views: 1903

Re: How bad is a wine if Suckling only gives it 92 points?

The Serralunga spends a year in Allier barriques , then a year in large Allier oak casks . The single-vineyard bottlings appear to be barrique-free now. Righty! I remembered the Fontanafredda Barolo and Barbaresco wines being quite modern in the 2000's (and they were, I had some 2006's and 2007's I...
by Otto Forsberg
October 17th, 2019, 10:43 am
Forum: Wine Talk
Topic: How bad is a wine if Suckling only gives it 92 points?
Replies: 22
Views: 1903

Re: How bad is a wine if Suckling only gives it 92 points?

The basic Barolo Serralunga has a pretty good dose of oak on it (12 months in small French barrels). I wasn't crazy about the '13, but some people like that. Haven't tasted many recent vintages, though. Is it? To my understanding, Fontanafredda has started to return back to the traditionalist roots...
by Otto Forsberg
October 14th, 2019, 10:45 pm
Forum: Wine Talk
Topic: Help me understand primary, secondary, tertiary characteristics
Replies: 71
Views: 2466

Re: Help me understand primary, secondary, tertiary characteristics

I think refering to fruit flavours/aromas as primary non-fruit ones in young wines as secondary and flavors/aromas that appear as the wine ages as tertiary makes it a lot simpler. But that's just my opinion. Simpler, as in simply guessing? What's the point in pretending we know which compounds come...
by Otto Forsberg
October 11th, 2019, 3:20 am
Forum: Wine Talk
Topic: Help me understand primary, secondary, tertiary characteristics
Replies: 71
Views: 2466

Re: Help me understand primary, secondary, tertiary characteristics

Secondary is a stage of development; the distinction based on characteristics from the "winemaking" is just silly. That's WSET for you though; a parade of simplistic nonsense tasked at dumbing down the wonderful world of wine - breaking it into bite-sized chunks for immediate cognitive consumption....
by Otto Forsberg
October 10th, 2019, 3:37 am
Forum: Wine Talk
Topic: Japanese sake recommendation
Replies: 19
Views: 657

Re: Japanese sake recommendation

Are you fluent in reading Japanese or do you have somebody with you who can? Otherwise it can be quite painful trying to differentiate one sake bottle from another. Some great sake breweries are: Okura Honke Terada Honke Akishika Kidoizumi Chikumanishiki Kawatsuru Fukuchiyo Shuzo Of course you migh...
by Otto Forsberg
October 10th, 2019, 1:11 am
Forum: Wine Talk
Topic: Japanese sake recommendation
Replies: 19
Views: 657

Re: Japanese sake recommendation

I am very happy with Otokoyama and Kubota. There is a craze about Juyondai these days but I yet to try one. Have you read this article? https://blog.wblakegray.com/2019/07/the-real-story-of-juyondai-mysterious.html Apparently the Juyondai hype train is mostly based on nothing. It is not an artisana...
by Otto Forsberg
October 9th, 2019, 10:34 pm
Forum: Wine Talk
Topic: Japanese sake recommendation
Replies: 19
Views: 657

Re: Japanese sake recommendation

Are you fluent in reading Japanese or do you have somebody with you who can? Otherwise it can be quite painful trying to differentiate one sake bottle from another. Some great sake breweries are: Okura Honke Terada Honke Akishika Kidoizumi Chikumanishiki Kawatsuru Fukuchiyo Shuzo Of course you might...
by Otto Forsberg
October 9th, 2019, 1:04 pm
Forum: Wine Talk
Topic: Help me understand primary, secondary, tertiary characteristics
Replies: 71
Views: 2466

Re: Help me understand primary, secondary, tertiary characteristics

That would be a second/third stage of developement rather than a secondary/tertiary characteristic. Ok but in a TN are people not talking about stages of development? If I say I get red fruit, earth and hints of oak. But with 12 years this wine is definitely showing secondary characteristics. Do u ...
by Otto Forsberg
October 9th, 2019, 5:10 am
Forum: Wine Talk
Topic: Help me understand primary, secondary, tertiary characteristics
Replies: 71
Views: 2466

Re: Help me understand primary, secondary, tertiary characteristics

Otto, you've very helpfully fleshed out the "definitions" for me. By giving practical examples of grapes/wines along with referencing some of the chemical compounds responsible for tastes/aromas, you may have managed to dent my dense brain. Cheers, -Jim I hope you can manage with this kind of cereb...
by Otto Forsberg
October 8th, 2019, 9:47 pm
Forum: Wine Talk
Topic: Help me understand primary, secondary, tertiary characteristics
Replies: 71
Views: 2466

Re: Help me understand primary, secondary, tertiary characteristics

Primary - all the characteristics coming from the vineyard and grape (fruit, floral, herbaceous) Secondary - all the characteristics coming from the wine making process (oak, malo, lees contact, etc) Tertiary - all the characteristics coming from maturation. (graphite, mushroom, forest floor) This ...
by Otto Forsberg
October 7th, 2019, 9:48 pm
Forum: Wine Talk
Topic: My First Musar
Replies: 37
Views: 1730

Re: My First Musar

Haven't tried it myself, but a friend of mine who has a sizeable collection of Musar going back for decades says that he hasn't been fond of those late release back vintages. According to him, there might be something in the process of refilling and recorking the bottles that affects the wines negat...
by Otto Forsberg
October 7th, 2019, 1:17 am
Forum: Wine Talk
Topic: Travelogue: Georgia (the country)
Replies: 33
Views: 1127

Re: Travelogue: Georgia (the country)

Your dinner looks remarkably similar to breakfast! That might be just the setting! Apart from the drinks and the sausage, there were no same foodstuffs in the evening. The omelette was the only warm dish in the morning, while almost all dishes were warm over the dinner. What was the saperavi like? ...
by Otto Forsberg
October 6th, 2019, 10:57 pm
Forum: Wine Talk
Topic: TN: 1979 Henri Maire Arbois Vin Jaune (France, Jura, Arbois)
Replies: 5
Views: 315

Re: TN: 1979 Henri Maire Arbois Vin Jaune (France, Jura, Arbois)

John Danza wrote:
October 6th, 2019, 10:51 pm
Uh, whatever.
Uh, ok.
by Otto Forsberg
October 6th, 2019, 12:33 pm
Forum: Wine Talk
Topic: TN: Some Interesting New Whites...(long/boring)
Replies: 7
Views: 435

Re: No..

TomHill wrote:
October 5th, 2019, 11:08 am
Jim Stewart wrote:
October 5th, 2019, 10:22 am
Tom, have you been talking to Otto? [cheers.gif]
No, Jim...but I follow Otto religiously and learn a lot from him.
Tom
I am humbled to hear that. [cheers.gif]
by Otto Forsberg
October 6th, 2019, 12:04 pm
Forum: Wine Talk
Topic: Travelogue: Georgia (the country)
Replies: 33
Views: 1127

Re: Travelogue: Georgia (the country)

Day 5 - Lagodekhi. For this day we had no other plans than just to hike to the Rocho waterfall located in the hills of Caucasus mountains, within the Lagodekhi natural park. For breakfast our Russian hosts filled our table with a generous set of potato salad, omelette, tkemali (sour plum sauce), fru...
by Otto Forsberg
October 6th, 2019, 1:25 am
Forum: Wine Talk
Topic: TN: 1979 Henri Maire Arbois Vin Jaune (France, Jura, Arbois)
Replies: 5
Views: 315

Re: TN: 1979 Henri Maire Arbois Vin Jaune (France, Jura, Arbois)

The characteristic element in both Vin Jaunes and biologically aged Sherries is acetaldehyde, not acetone.

I'm not saying this wine didn't have "acetone" aromatics (VA, ethyl acetate), but you seem to be talking of another thing.
by Otto Forsberg
October 6th, 2019, 1:00 am
Forum: Wine Talk
Topic: My First Musar
Replies: 37
Views: 1730

Re: My First Musar

1999 is the most recent vintage that I'm confident is a great vintage. There might be other contenders, like 2010, but the ones I've had have been too young to know for sure. If you love the '99, keep in mind that the price will go up drastically over the next few years. 06 is great, but not sure i...
by Otto Forsberg
October 5th, 2019, 4:40 am
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Because you have to put limits somewhere, but Riesling - and other high-acid varieties - can be notoriously difficult to work with. For example Riesling can be so high in acidity that the yeast struggles to even kick off the fermentation, let alone keep it going. If a wine that tastes dry, but doesn...
by Otto Forsberg
October 5th, 2019, 2:47 am
Forum: Wine Talk
Topic: wine and spirits being aged decade+ should use organic
Replies: 9
Views: 422

Re: wine and spirits being aged decade+ should use organic

Mich@el Ch@ng wrote:
October 4th, 2019, 11:55 pm
Wtf
Exceptionally well put.
by Otto Forsberg
October 5th, 2019, 1:59 am
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

What I could find was that there was approx 9 g/l of residual sugar in the 2017 vintage of Vin Winning Drache Riesling, but also 8,9 g/l acidity, which easily offsets most if not all sugary sweetness. Considering 10 g/l is the limit for semi-dry whites, it's quite far-fetched to call that wine "swee...
by Otto Forsberg
October 5th, 2019, 1:46 am
Forum: Wine Talk
Topic: My First Musar
Replies: 37
Views: 1730

Re: My First Musar

Musar 2004 has never been a particularly memorable vintage to me, and I've had it several times. 1999, 2003 and 2005, on the other hand, are all great vintages that are drinking beautifully now and will continue to develop for at least a decade or so, keeping well for even longer.
by Otto Forsberg
October 3rd, 2019, 10:00 am
Forum: Wine Talk
Topic: 2012 GANTENBEIN Chardonnay Switzerland - a worldclass Chardonnay
Replies: 12
Views: 750

Re: 2012 GANTENBEIN Chardonnay Switzerland - a worldclass Chardonnay

I do agree that Gantenbein Chardonnay is pretty extraordinary for a Chardonnay almost no-one has ever heard of. I had the vintage 2014 a year ago, it was quite something. 2014 Gantenbein Chardonnay - Switzerland, Eastern Switzerland, Bündner Herrschaft, Fläsch (3.12.2018) Gantenbein is considered on...
by Otto Forsberg
October 2nd, 2019, 9:16 pm
Forum: Wine Talk
Topic: TN: cheap wines
Replies: 9
Views: 977

Re: TN: cheap wines

Can't remember having many $30+ Pinot Noirs that have been worse than that Mondavi Pinot. But then again, a) I haven't tasted that 2017, only many previous vintages; b) we don't get many Cali Pinots here, so that keep most of the overpriced, overripe monster Pinots out from the market. I've certainl...
by Otto Forsberg
September 30th, 2019, 10:10 pm
Forum: Wine Talk
Topic: Tignanello Recommendation?
Replies: 20
Views: 1938

Re: Tignanello Recommendation?

Although young, my impression of the 2016 Tignanello is that it is (possibly) the best ever. Below is my CT note. I gave the wine a score of 98 points, and I am quite stingy. A true tour de force, Antinori's 2016 version of Tignanello is perhaps its best ever. An opaque ruby blend of 80% Sangiovese...
by Otto Forsberg
September 29th, 2019, 4:52 am
Forum: Wine Talk
Topic: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well
Replies: 15
Views: 1133

Re: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well

While we're on tasty Piemontese whites, don't forget the Favorita grape. Sorry I have no specific suggestions for producers or bottlings. As for Otto, he's one of my favorite troublemakers with a taste for amazing off-the-beaten path wines. I miss hanging with you! The feeling is mutual! I really d...
by Otto Forsberg
September 27th, 2019, 10:34 am
Forum: Wine Talk
Topic: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well
Replies: 15
Views: 1133

Re: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well

Your post came at either the perfect or the worst time for me - I've just started getting into the world of interesting Italian white wines and now I have another on my list to seek out. Would love to hear your timorasso recommendations. I've seen them occasionally in the langhe, but haven't spent ...
by Otto Forsberg
September 27th, 2019, 8:37 am
Forum: Wine Talk
Topic: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well
Replies: 15
Views: 1133

Re: Thanks a lot, Otto Forsberg, now I need to cellar Timorasso as well

:D No problemo, my pleasure!

How many Timorassos you got to taste? Any favorites?
by Otto Forsberg
September 26th, 2019, 9:24 am
Forum: Wine Talk
Topic: Winemaking esp Blackcurrant
Replies: 3
Views: 340

Re: Winemaking esp Blackcurrant

To my understanding, there is no sense trying to use currants the same as grapes, since the composition of water, sugar and acidity is noticeably different. Normally currants don't have capability to reach particularly high alcohol levels without chaptalisation if fermented dry, and the piercing aci...
by Otto Forsberg
September 25th, 2019, 6:59 am
Forum: Wine Talk
Topic: Excessible Ballin With Tignanello
Replies: 12
Views: 1143

Re: Excessible Ballin With Tignanello

Have been following the wine since the mid 80’s. If you have so extensive experience how the wine ages, could you please shed some light why or how it ages poorly? Because for the greater part of the older vintages I've tasted the wine has aged really well. Taking a very simplistic view, in my opin...
by Otto Forsberg
September 25th, 2019, 4:19 am
Forum: Wine Talk
Topic: Excessible Ballin With Tignanello
Replies: 12
Views: 1143

Re: Excessible Ballin With Tignanello

And for a wine that really does not age all that great IMHO. How much do you have experience? Because I'm not a big fan of most of the 2000's vintages of Tignanello, but the ones from the 1970's and 1980's that I've tasted have been very impressive. The best vintages have aged gracefully and some o...
by Otto Forsberg
September 24th, 2019, 9:45 pm
Forum: Wine Talk
Topic: Grape Variety and Aging
Replies: 27
Views: 947

Re: Grape Varietal and Aging

GregT wrote:
September 24th, 2019, 7:16 pm
And BTW, the noun is "variety". "Varietal" is an adjective. One of my pet peeves.
Beat me to it.
by Otto Forsberg
September 24th, 2019, 6:17 am
Forum: Wine Talk
Topic: Excessible Ballin With Tignanello
Replies: 12
Views: 1143

Re: Excessible Ballin With Tignanello

And for a wine that really does not age all that great IMHO. How much do you have experience? Because I'm not a big fan of most of the 2000's vintages of Tignanello, but the ones from the 1970's and 1980's that I've tasted have been very impressive. The best vintages have aged gracefully and some o...
by Otto Forsberg
September 23rd, 2019, 12:04 pm
Forum: Wine Talk
Topic: Tignanello Recommendation?
Replies: 20
Views: 1938

Re: Tignanello Recommendation?

If there are older available, I wouldn't get anything from the 2000's - although I do admit that 2007 was quite great.

My favorites from the ones I've tasted have been 1997, 1993 and 1982.

Of course 1975 and 1971 were even better, but I guess sourcing those can get exceedingly hard.
by Otto Forsberg
September 22nd, 2019, 2:26 am
Forum: Wine Talk
Topic: Amore for Amarone?
Replies: 50
Views: 2875

Re: Amore for Amarone?

I can report that the 1975 Masi was still in the game, fighting. Certainly a more brick-like color and with raisins on both the nose and pallet. Very rounded, still with great acidity, which surprised me the most. No hotness at all and actually didn't feel like a "big" wine - felt light on its feet...
by Otto Forsberg
September 21st, 2019, 2:01 am
Forum: Wine Talk
Topic: Amore for Amarone?
Replies: 50
Views: 2875

Re: Amore for Amarone?

Never heard of Sforzato. I had no idea it existed. I'll have to try that! Going to a dinner celebrating a dearly departed friend tonight. He was born in 1975, so decided to bring along my Masi 1975 for everyone to try. Level is a little low and the cork looks a bit tainted, so not sure it will hold...
by Otto Forsberg
September 20th, 2019, 4:59 am
Forum: Wine Talk
Topic: Amore for Amarone?
Replies: 50
Views: 2875

Re: Amore for Amarone?

By the way, have you experienced interesting Sforzato (nebbiolo from Valtellina) ? When young, I've preferred Nino Negri's Sfursat Carlo Negri over their top-of-the-line 5 Stelle Sfursat, which can be quite modern and oaky. Carlo Negri feels leaner, more structure-driven and savory rather than swee...
by Otto Forsberg
September 19th, 2019, 1:09 am
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Adam, when do you think your Riesling will be ready? Instead of debating whether or not you have a good strategy, I'd rather just taste the wine! Thanks, answer is I don't know exactly. I'm picking this harvest for first time. Riesling is at 17 Brix right now, so has ways to go. Prob another 5 week...
by Otto Forsberg
September 18th, 2019, 10:30 pm
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Tom G l a s g o w wrote:
September 18th, 2019, 6:50 pm
Hank Victor wrote:
September 18th, 2019, 9:43 am
"Viticulture: An introduction to commercial grape growing for wine production" by Stephen Skelton MW is on sale at Amazon for $28.
But will Otto buy it?
Why not? It might come handy since I have couple of hybrid vines growing nearby. :D
by Otto Forsberg
September 18th, 2019, 10:48 am
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Doug Schulman wrote:
September 18th, 2019, 10:00 am
Adam Frisch wrote:
September 18th, 2019, 12:28 am
High acid is easy, just pick earlier.
I don't agree with a lot of what you've said in this thread, but this part really does not make sense, for so many reasons.
It does make sense, but oftentimes not good wines.
by Otto Forsberg
September 18th, 2019, 12:30 am
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Adam Frisch wrote:
September 18th, 2019, 12:28 am
Maybe you're not my customer then. High acid is easy, just pick earlier.
Oh my god. :D [winner.gif]

If that is so easy, why haven't the German people realized that sooner? Why they aren't picking the grapes earlier?

Maybe - just maybe - picking early might not be the solution?
by Otto Forsberg
September 17th, 2019, 10:17 pm
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

And I really didn't understand your point on winemakers not being able to make wines without extreme acidity in the Old World. Have you watched news? The current problem is that most producers can't really make much high-acid Riesling in the Old World because of the constantly warmer climates. They'...
by Otto Forsberg
September 17th, 2019, 10:15 pm
Forum: Wine Talk
Topic: How German Wine Found Its Sweet Spot
Replies: 82
Views: 3318

Re: How German Wine Found Its Sweet Spot

Giggle away. We should not be creating new categories for a guy who is ITB, but clearly does not understand Riesling. So, your posts on this topic are commercial? About how you are doing drier than anyone else? Ha, I pay a higher yearly fee here (ITB) to be allowed to talk about winemaking, but nob...

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