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

Sh@n A wrote: ↑
December 3rd, 2020, 8:03 am

J a y H a c k wrote: ↑
December 3rd, 2020, 7:51 am
3. Ask him about his opinion of Beaujolais and whether the new waive of quality wine making is creating Beaujolais worth searching for, and if so, which ones.
I just assumed this would be a Burgundy zoom

I would love that. I could see saving a bit of time for Champagne.

Just to throw out a couple of themes / questions that interest me / that I've been thinking about a lot lately: - Contemporary white and red Burgundy winemaking styles (begging the question, what is true greatness in Chardonnay? and in Pinot Noir?) - What is the future of / challenges facing profes...

Here's an '05 that is expressive and in the zone. The nose has some menthol, black cherry, blueberry and spice. It is fleshy in the mouth, with a creamy feel. Flavours build through the palate and fan out on the finish. It is deep and very long. Thanks for the note. I don't go back that far with th...

Well, my last bottle was from my at-release purchase of the 2006 Chandon de Briailles Ile de Verselesses 1er. A different vintage from, but also so unlike the original TN in this thread. My 2006 showed nice tart, sour cherries. Some broth, nicely-layered plump, cool red fruit, and a good touch of e...

In no particular order: Trapet Arnoux-Lachaux Bachelet Mugneret-Gibourg Claude Dugat Bernard Moreau Coche-Dury J-F Mugnier Guffens-Heynen Hubert Lignier Some others that I will hope to buy when they are released: G Barthod DRC J-C Bachelet Lafarge What reds are you buying from Moreau. I got a bit o...

So much for terroir . [stirthepothal.gif] Well, at the end of the day, the terroir doesn't come with instructions as to whether to destem, how much to crush, how often to punch down, how long to macerate, how much new oak to use and from which cooper, etc. The site influence—as modulated by vine / ...

Well, my last bottle was from my at-release purchase of the 2006 Chandon de Briailles Ile de Verselesses 1er. A different vintage from, but also so unlike the original TN in this thread. My 2006 showed nice tart, sour cherries. Some broth, nicely-layered plump, cool red fruit, and a good touch of e...

This thread could look very different in a few months if the tariffs go away. Right now, European wine prices are artificially high.

The 2005s are likely to be very long lived wines. They do not meet the current fashion (Not having out of balance blistering acidity), so will probably be available through various channels. Provenance as you say is key. How did this current fashion come to be? It took place in David's imagination....

I would start with German Kabinetts. With wines from producers like Grunhaus, Zilliken, Schloss Lieser, etc. I would look for whatever red or white Burgs that are left made by Blair Pethel at Domaine Dublere. I would add some wines from the Côte Chalonnaise from producers like Juillot, Faiveley and ...

Prum made outstanding 2005s. In most vintages, German wines from the MSR have sufficient acidity if you give them some time - let the fruit calm down a bit. This is esp. true of wines from the Saar and Ruwer, but Prum's 2005s have plenty of acidity now.

Just opened a brilliant 2012 Trapet. Along with Rossignol Trapet, it seems that the gaps are narrowing and there is a lot of really superb wines coming out of the vineyards. Has the RT style changed much in recent vintages? I have a '06 Chambertin, which I bought because I enjoyed their more recent...

Just opened a brilliant 2012 Trapet. Along with Rossignol Trapet, it seems that the gaps are narrowing and there is a lot of really superb wines coming out of the vineyards. Rossignol-Trapet makes a very nice and relatively well-priced Chambertin but I don't think they make Clos de Beze. Does Trape...

Very small Thanksgiving this year - just my wife and me and our daughter and her husband (they live locally). Our daughter does not like Turkey but loves Brisket so we did Brisket for dinner (and for leftovers last night). We started with a 2019 Falkenstein Krettnacher Euchariusberg Spätlese #14. I ...

This is an unusual year and I am going with less than normal picks. For me, this year, the most memorable wines I had were not necessarily the grandest wines I had but the ones that made a real impression on me: Off dry White - 2017 Hofgut Falkenstein Krettnacher Euchariusberg Riesling Spätlese Dry ...

I am not buying anything more out of Europe at least until 1/20 because I am concerned that Trump will add a 100% tariff as one of his parting shots (not that I buy that much out of Europe anyway). Whether I buy wine in US stores will depend on pricing and how long I expect the wines to be available...

Jayson Cohen wrote: ↑
November 25th, 2020, 2:33 pm

D. HEIN wrote: ↑
November 14th, 2020, 8:14 pm
Love Mourvedre!

The Aussies are doing interesting Mourvedres.

But, Home base for my taste is the southern Rhone!!!!!!
Do you mean southern Provence? Or (the few) Mourvèdre heavy wines from southern Rhône?

I guess if you go far enough south you get to Provence.

Me too. I don't think Brie pairs that well with reds. If not white Burgundy, Champagne, Loire Chenin or Riesling from Germany or Alsace should work well also. Pretty much agree with Howard. Being before dinner I would go with white but that is a personal preference. After dinner red is fine and I d...

Jay Miller wrote: ↑
November 25th, 2020, 6:46 am
I'd lean towards a white Burgundy.

Me too. I don't think Brie pairs that well with reds.

If not white Burgundy, Champagne, Loire Chenin or Riesling from Germany or Alsace should work well also.

Any comparison or contrast to Ramonet and Niellon? I have only had Moreau's red Chassagne at a relatively young age (that will change now that I am building up a supply) but I like them very much. I have more experience with Ramonet's red Chassagne and I find them among the most seductive red Burgu...

It should come as no surprise to anyone that this is just gorgeous. PnP and singing right from the first moment: enveloping, broad nose of intense (though never candied) red fruit, fresh herbs, intense trail of white pepper and beautiful chalkiness and granite. The acidity is extremely vibrant and ...

And they age well, too! though I’m pretty happy with my Burg collection, were I to have a do over, I’d buy cases of AC and lieux dits wines instead of bottles of grand cru. They age tremendously and the disparity between them and grand cru diminishes a lot with age. Tend to agree with this although...

And they age well, too! though I’m pretty happy with my Burg collection, were I to have a do over, I’d buy cases of AC and lieux dits wines instead of bottles of grand cru. They age tremendously and the disparity between them and grand cru diminishes a lot with age. Sorry for my ignorance. What do ...

It should come as no surprise to anyone that this is just gorgeous. PnP and singing right from the first moment: enveloping, broad nose of intense (though never candied) red fruit, fresh herbs, intense trail of white pepper and beautiful chalkiness and granite. The acidity is extremely vibrant and ...

It should come as no surprise to anyone that this is just gorgeous. PnP and singing right from the first moment: enveloping, broad nose of intense (though never candied) red fruit, fresh herbs, intense trail of white pepper and beautiful chalkiness and granite. The acidity is extremely vibrant and ...

Robert.A.Jr. wrote: ↑
November 22nd, 2020, 4:47 am

Howard Cooper wrote: ↑
November 22nd, 2020, 4:43 am

Robert.A.Jr. wrote: ↑
November 22nd, 2020, 4:42 am

Ha!

I drank a Jouan last night!

True.
And?????
viewtopic.php?p=3129575#p3129575

I think that is the most positive note you have given to a Burgundy.

Robert.A.Jr. wrote: ↑
November 22nd, 2020, 4:42 am

Howard Cooper wrote: ↑
November 22nd, 2020, 4:34 am

William Kelley wrote: ↑
November 22nd, 2020, 4:12 am

You'll have to come to Beaune!

Maybe you will be able to convert Robert to Burgundy. But, he has seemed awfully resistant so far.
Ha!

I drank a Jouan last night!

True.

And?????

William Kelley wrote: ↑
November 22nd, 2020, 4:12 am

You'll have to come to Beaune!

Maybe you will be able to convert Robert to Burgundy. But, he has seemed awfully resistant so far.

Happy birthday. Great celebration.

I’ve had a fair amount of Felettig recently, and I think the style has evolved a bit; I’d say the 17s are very similar in a good way to Mugneret-Gibourg. I think the 14s still have a fair amount of reduction and are more dense and slightly blockier wines. The wines have only been getting better - I...

I bought a few bottles of wine from Felettig several years ago - 2009s and 2010s. I had a 2009 CM Combottes a few years ago and it seemed very promising but very young.

Thanks for the notes everyone. I am interested in learning more about this producer.

Blake, Nice note. I agree that this wine isn't quite all there yet. It improves quite a bit with time in the glass and will get better over time, but I also think it is has been over hyped. I've had the chance to follow this wine for a number of years in pre-release format and I think it was better...

Red Burgundy - Domaine des Moirots Bourgogne Rouge $20 White Burgundy - Moreau-Naudet Petite Chablis ($25) or Moirots Bourgogne Blanc ($20) or Louis Michel Chablis ($25) German wine - Leitz Dragonstone ($16) California - Marietta Old Vines Red ($12) or Ridge Three Valleys ($25) Sicily - Various wine...

Nice to see all those 1980's you have been drinking William. A somewhat forgotten vintage that seems to be right in the zone now. This '99 Mouches is usually highly-perfumed and I suspect my remaining bottles will show a lot better than this one. Having bought 1980s in my youth and enjoying many of...

One of the biggest mistakes people make in starting out buying wine is thinking their tastes will never change. They buy too much of what they like now and then in five years have a cellar full of wines they are not that wild about. I think what people are hinting to you without outright saying it i...

I drink most of my white Burgundies out of the Riedel red Burgundy glass.

A lot of good recommendations. I would add Stony Hill.

Not a fan of waiter's corkscrews. For me, a screwpull is just so much easier to use.

So, I do screwpull unless I think I need something more and then I pull out my Durand.

As I have noted on the Covid thread, while my sensory perception is not back 100%, I seem to do very well with higher acid (not higher ass) wine, especially Champagne and Sav Blancs. These are in the zone with me. Interesting. From what I have read, post Covid, people tend to only like wines made b...

As I have noted on the Covid thread, while my sensory perception is not back 100%, I seem to do very well with higher acid (not higher ass) wine, especially Champagne and Sav Blancs. These are in the zone with me. Interesting. From what I have read, post Covid, people tend to only like wines made b...

Robert.A.Jr. wrote: ↑
November 15th, 2020, 5:32 am

And then we segued to a smattering of Burgs. I’ll let MarcF speak to those, as Burgs are his wheelhouse.

Can you at least tell us if you liked the Burgundies?

I find Pontet Canet pretty boring and universal in style. Drink it side-by-side with say a Leoville Barton of the same vintage, and it shows. I think I have cleared out every single bottle of PC from my stash. I would not call it spoofy like a Lascombes, Pape Clement or Troplong, but it definitely ...

But Robert, aren't they completely biodynamic and organic these days? And they even farm using only horse and carriage to respect the old ways. Are you saying they employ all these old world things only "front of house" so to speak, and then produce a modern Rollandized wine at the back of the hous...

Not sure what you are complaining about. You got the cork out of the bottle and the wine was fine. Durand did its job.

Was this a HAG wine?

Had a 2005 Chateau Pibarnon last night that was just wonderful. Rich, but in a natural and not a forced way. Tasted of fruit, not of oak or alcohol. The wine tasted smoother and just better than it did about 5-7 years ago, the last time I had it. Bought the wine in 2009 at the winery. Don't know how...

Had a 2005 Chateau Pibarnon last night that was just wonderful. Rich, but in a natural and not a forced way. Tasted of fruit, not of oak or alcohol. The wine tasted smoother and just better than it did about 5-7 years ago, the last time I had it. Bought the wine in 2009 at the winery. Don't know how...

Brian Tuite wrote: ↑
November 14th, 2020, 6:31 am

Howard Cooper wrote: ↑
November 14th, 2020, 6:29 am

Brian Tuite wrote: ↑
November 14th, 2020, 6:27 am

The sky in general is Carolina blue but sometimes I’m disappointed.
Fixed it.
Is that North or South?

You need a better edumacation.

The color for South Carolina is some putrid shade of Red.

Brian Tuite wrote: ↑
November 14th, 2020, 6:27 am

Howard Cooper wrote: ↑
November 14th, 2020, 6:08 am

Brian Tuite wrote: ↑
November 12th, 2020, 6:20 am
red wines in general are built to be aged
You are going to be disappointed a lot.
The sky in general is Carolina blue but sometimes I’m disappointed.

Fixed it.

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