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I've not yet tried it, but this video makes Kettmeir seem quite attractive. https://daily.sevenfifty.com/jhonel-faelnar-takes-the-supertasters-challenge/ Thanks for that link Kevin . . . lots of other similar blind tasting videos there that show the schooled discipline and knowledge of the tasters ...

Jim Anderson wrote: ↑
October 16th, 2019, 9:41 am
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What's the best canned peas?

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Le Sueur Very Young Small Sweet Peas

P.S. Hi Jim

Jay, I can't remember an Italian "Pinot Grigio" that I thought was more than just OK, including the over-hyped Santa Margherita. Maybe some here will give us some better examples. On the other hand, Alsatian Pinot Gris never fails to satisfy me. I like the dry frutiness and "purity" of Alsatian wine...

2016 Petit Clocher Anjou Rouge. An unpretentious and enjoyable Cabernet Franc. Dry with ripe berry fruit. About $13.

Thanks Mike. But just to clarify, that was a tasting story not tasting note(s) .ie. a TS not a TN ! neener I finished the remaining glass or so of the 99 Musar the day after. A half glass by itself, then the rest with our confit de canard for dinner. I don't have "present tense" live comments, but t...

. . . My sentiments on Musar are similar: Distinct, interesting, some times really excellent, but I do not see myself running out to buy them, even though they are seemingly well-priced relative to the praise bestowed upon them. This 1999 is one of the best Musar that I have had. I did grab more of...

. . . Jim, So glad to hear that you had a positive experience with this. Musar is definitely a favorite wine of mine. Your comparison to Barolo & how it needed time & air to open up fully also makes a lot of sense to me. I have a friend Hago that is fond of saying, "Musar is Musar." In that it's a ...

Although Musar should go well with a wide range of food, it does really seem to suggest the foods and spices of that broader region in the world to me. It carries that notion of a middle eastern bazaar, and the bustle, mixture of smells and flavors, the climate, the people. Full disclosure, I’ve ne...

Back when I was working for a living, I sometimes used Parkinson’s Law to describe/deride the output of less productive colleagues: “Work expands to fill the time available to complete it” or my own version: “Much ado about not that much!”. Salaried, but I prided myself on my work ethic and product...

Dale, nice review. FWIW, I can also recommend to you the Oregon SB that Andrew Rich makes with fruit also from the Croft Vineyard. Not a ringer for Sancerre, but to me it combines appealing qualities of both Sancerre and the better NZ style Sauvignon Blancs. Might be worth a try at about half the ta...

Thanks. This is somewhat helpful. Maybe as Chris suggests there is no real answer and these are terms that, despite the "formal definitions", are not understood the same way by everybody who uses the terms? Well, I think it's like "dry" and "sweet", in that there are formal definitions so widely ac...

In a minute there is time For decisions and revisions which a minute will reverse. - J. Alfred Prufrock I might be in "chasing my tail" mode right now , but here is my latest scenario (again based on ready availability to me where I am as well as inputs from here) Sociando: 2014 vs 2004 OR Potensac...

I did a little wine availability searching and am thinking of doing a 2 bottle "experiment" with Sociando-Mallet (thanks Howard) comparing a 2004 with a 2016.

Thank you too, John. Very useful. The "tasting" is what I vaguely had in mind and is what I will do. Cheers -Jim Hey Jim, On the second page of the link I posted below you can some descriptors fleshed out and categorized by primary, secondary, tertiary. While obviously not a complete list it is a s...

Thank you too, John. Very useful. The "tasting" is what I vaguely had in mind and is what I will do. Cheers -Jim

Thanks. This is somewhat helpful. Maybe as Chris suggests there is no real answer and these are terms that, despite the "formal definitions", are not understood the same way by everybody who uses the terms? Let me ask the question differently. In an Oregon Pinot Noir and a French Chablis, what woul...

Hank, so your are saying ALL wines have both primary and secondary characteristics? Can't some of those examples you cite of so-called tertiary characteristics sometimes be present in a wine almost from the beginning without much maturation? No. There are some aromas and flavors that ONLY occur wit...

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 ...

Thanks. This is somewhat helpful. Maybe as Chris suggests there is no real answer and these are terms that, despite the "formal definitions", are not understood the same way by everybody who uses the terms? Let me ask the question differently. In an Oregon Pinot Noir and a French Chablis, what would...

Hank, so your are saying ALL wines have both primary and secondary characteristics? Can't some of those examples you cite of so-called tertiary characteristics sometimes be present in a wine almost from the beginning without much maturation?

I see this terminology a lot. I have only a very basic idea of what is being talked about. I am looking to go beyond this basic understanding to being able to recognize the characteristic(s) as they present themselves in a wine. I have a perhaps naive idea that a tasting of a few wines could be stru...

I personally like to decant my Musar (regardless of age) 3+ hours at a minimum. But I would suggest tasting it here and there along its decanting journey. A good Musar bottle can be like several great wines in one bottle - I can't think of any wine that shows so many different and interesting faces...

Egly-Ouriet "Les Vignes de Vrigny"

Oakville Farmhouse is a quintessential American field blend . If she likes Syrah then Cayuse hits an American high point. I like the symbolism of the "field blend" wine suggestion , Glenn. In many ways it epitomizes the USA. We are a "field blend" country and culture. Many of us are "field blend" i...

Good for her! Very thoughtful gesture. I always think of Zinfandel as the quintessential American wine. It also benefits by having no French version for comparison.

While the '99 Chateau Musar stands in the on-deck circle, we opened the latest vintage of a wine that I try to grab whenever I see it. I admit to a bias in favor of the producer because of personal memories, but this 2018 Anjou Blanc is a very good wine, maybe even outstanding. Drier than other favo...

Good friends, good wine and good food. You have the trifecta there, Blake. Enjoyed reading your notes - some really nicely phrased, evocative descriptors.

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. Doug, please remind me why ...

Jim, any update or pics? [cheers.gif] Thanks for asking Terry. We had a very good trip. We flew into Jackson WY on the evening of Sep 8th, picked up our rental car and dropped it off exactly 2 weeks later on Sep 22nd at Salt Lake City airport. Five nights in Jackson, two nights in Yellowstone NP, 5...

TomHill wrote: ↑
October 5th, 2019, 11:08 am

Jim Stewart wrote: ↑
October 5th, 2019, 10:22 am
Tom, have you been talking to Otto?
No, Jim...but I follow Otto religiously and learn a lot from him.
Tom

I am sure that is a two-way street, Tom.

Tom, have you been talking to Otto?

Thanks for the input. I'll open the '99. I know it is just a bottle of wine, but there's also some synchronicity with the '99 - the age and the vintage will connect with some life events / life threads for me. Wine enjoyment and musing material for hours and days as the wine and ( and other things?)...

I have picked up my first bottles in a few different vintages over the past year (99,03,04,05) and I am going to open one. I have perused numerous threads and tasting notes here and took note of the potential almost mystical experience that awaits (I only slightly exaggerate in summarizing the comme...

That's a beautiful lineup of hazies you are working on ! So . . . what do you think?

I tried some Colorado wine once at a farmer's market in the Boulder area. I asked the pourers, how did you select the place from which to make the wine? I was interested in learning about the influence of elevation, soil type, etc. Response: "Oh, that's where the vines are!" It didn't inspire confi...

As always, a nice note and beautiful photo. Also got me thinking that maybe there is no need to drink all my Sancerre on the youngish side.

I could give you facetious, as you might be giving us, but instead I'll give it to you straight, just in case. . . -many of us have been there -vacation "prolly ain't" the solution -wait til the "mud" settles and see if you can see things clearer -cultivate "caring detachment" -"this too shall pass"...

Did this last year and enjoyed the wines. I encourage first timers to give these CO wines a taste!

"Comin' into Los Angeles
Bringin' in a couple of keys (not cheese)
Don't touch my bags if you please, mister customs man"
-Arlo Guthrie, 1969

Ah, the prodigal son !

Expanded my small cellar storage area by re-purposing an old bookcase that I was about the toss out. A morning's work, with some new 1x2s and new nails, but mostly stuff hanging around, including wooden lawn stakes. I like this new space, since I can now put a wide range of ready to drink bottles th...

This is my experience as well. Maybe my age (81). I find the same with a film or play, restaurant good but not great. So I have learned that great is something very special and rare, Even if I open a rare old Margaux or Yquem many are very good, but not great. If I have a great experience once a ye...

We often forget the other part of the equation when we evaluate a wine. The drinker! Our state of mind at the moment of experiencing a wine has a direct effect on our enjoyment of the same. When I enter the cellar the first thing I do is ask myself what is the best wine for me NOW. Sometimes I need...

Scott, I agree with you and have experienced the same. Not a good feeling. Now to ramble a bit: -isn't this true in almost all aspects of life?. . . what we expect to be "special", and make efforts to experience, often is not that special at all. -"the great is the enemy of the good" thing . . . goo...

We enjoy wine but we have never been wine “collectors”. At home, we consume an average of one to two bottles per week. We have had a small passive wine cellar for many years and have kept maybe up to 40-50 wines there at any one time. The wines were probably equally divided between favorites for nea...

Since I have been frequenting WB, my wine acquisitions greatly exceed my wine consumption !!! As I approach age 70, it is a bit of a like / hate arena for me with these "new to me" wines recommended that attract my interest. They seem to be stylistically and price-wise matched to my wine tastes. Any...

Three of each for a mixed case and free shipping from Gary's. First three are board reco's; the Muscadet is a reliable favorite and case filler.
-Baudry Chinon Les Granges 2018
-Clos de la Roilette - Fleurie 2018
-Olivier Leflaive - Bourgogne Les Setilles 2017
-Domaine de la Pepiere - Muscadet 2018

How did I do? chablis.jpg Any update Adam? Curious if you got around to trying the Chablis or any of the others not yet mentioned for that matter. I've enjoyed two bottles of LeFlaive's 2017 Setilles recently and it's an incredibly good wine for the price. Has me thinking about the incredible amoun...

Nope. Same thing. Mid-pallet onset of surgical bitterness, followed by a hint of new rubber pool toys. Slightly more refined than a supermarket one, but basically the same as a $10 Chard, for me. 18 months on 78% new oak. Part of me is starting to question - is it oak in the Chard config that someh...

Quite delicious little wine here. Dry with spicy, jammy, fruit. Balanced and smooth without any “rustic” edges. Highish alcohol is warming as a background hum. Enjoyed a glass with pizza and spaghetti & meatballs on consecutive nights. Still working the re-corked bottle. Great value I think at $15. ...

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