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

Keith Levenberg

No doubt many unsulfured wines were sold mainly at home because importers were afraid of dealing with them, and yes Overnoy has been unsulfured forever. Lapierre of course made both the S and N cuvees - it's only recently the latter goes into the supply chain here in any quantity; it used to be the ...

Keith Levenberg

Drinking now

Keith Levenberg

Alfert doesn't have to cover the Montrachet, he just has to start complying with the subpoenas to show up

Keith Levenberg

If you will take my magic carpet ride for just a moment, as a style , Lapierre is structured much like a conventional Morgon. If no one told you, you would not likely suddenly say, "ya know, I bet this is one of them done dair natural wines everyone in tarnation is jabbering on about". Yeah, but mo...

Keith Levenberg

Grange des Peres

Keith Levenberg

This thread is so surreal. It's like my high school art history exams, but actually knowing the answers. I dunno, Keith, haven’t seen you answering Post 50. ;) Granted, you are only rich, not snobby and pretentious. Well, at least not pretentious. If you answer within 15 minutes, next Bern’s dinner...

Keith Levenberg

This thread is so surreal. It's like my high school art history exams, but actually knowing the answers.

Keith Levenberg

Paul Jaouen wrote: ↑
December 5th, 2019, 7:54 am
I think one of the reviewers should post their Bottom 100 list. We could have a lot of fun with that.

All of their 91-point wines

Keith Levenberg

Mikko R wrote: ↑
December 8th, 2019, 11:07 pm
well how about this rare stuff

Gonon Chasselas

Keith Levenberg

Pretty much all of them! It just wasn't the thing people were fixated on. I think the main issue is that the people who first developed and championed these wines were trying to distinguish themselves from overly processed/treated wines - they weren't trying to out-natural each other . So the focus ...

Keith Levenberg

Natural wine jumped the shark when it became all about sulfur. It didn't used to be that way! Some wines age fine without sulfur, some don't, and I'm not aware of any way of telling which is which on release just by tasting. I am getting a bit tired of pouring once-great wines down the sink, so I'm...

Keith Levenberg

Natural wine jumped the shark when it became all about sulfur. It didn't used to be that way! Some wines age fine without sulfur, some don't, and I'm not aware of any way of telling which is which on release just by tasting. I am getting a bit tired of pouring once-great wines down the sink, so I'm ...

Keith Levenberg

Given their insistence on repeating the (grammatically horrendous) brand name "Robert Parker Wine Advocate" a thousand times, I'm surmising Parker's brand value is still pretty strong.

Keith Levenberg

Robert.A.Jr. wrote: ↑
November 23rd, 2019, 3:16 pm

Keith Levenberg wrote: ↑
November 23rd, 2019, 2:59 pm
Current price of the 2016 Barton can also get you the 2000 Barton, which is one of the best the chateau ever made.

I just popped the 2000 a couple weeks ago. While I will not call it best ever,

I hedged! Too soon to tell whether it will beat out the 1926.

Keith Levenberg

Current price of the 2016 Barton can also get you the 2000 Barton, which is one of the best the chateau ever made.

Keith Levenberg

2010 La Rioja Alta Vina Ardanza gets pretty cheap with the $50 or $100 codes, depending how many you want

Keith Levenberg

Possibly nebbiolo is more of a crapshoot in the cellar than other major wines, but I suspect at least part of the variability of old Barolo is not on account of the crapshoot but on account of those older wines just having been flawed from birth - too much unattended time in cask indifferent to intr...

Keith Levenberg

There's more to "approachable" than not having sandbags of tannin. 10-year-old Barolo may be less aggressively tannic than it used to be, but they are still in the same not-fun-to-drink, in-between period where the initial primary fruit appeal is gone (if it was ever there in the first place) and no...

Keith Levenberg

Good talk:

Keith Levenberg

Besides, what good is it to me if a wine somehow "objectively" is a 95 point wine and I think subjectively it deserves 75 points. For example, how does one rate SQN or Truchot objectively? Say there is a wine from both that somehow are objectively rated 92.5. Many, many tasters will find that one d...

Keith Levenberg

As others have said, Corton-Charlemagne is more chiseled and mineral, and pulls off that style better than any other site in the Cote - clearly a top grand cru. If you like Chevalier better than Batard, then Corton-Charlemagne is for you. (If you'd probably rather be drinking riesling, then Corton-C...

Keith Levenberg

John, what do you mean by quinine aroma? To my understanding, quinine is a completely odorless compound and hasn't got really any taste of its own, besides the noticeable bitterness. Perhaps that's true, but this smelled like tonic water. Not sure what else is in tonic other than quinine. I get wha...

Keith Levenberg

Shame the video cut off right before she tears off that fake mustache and he exclaims, "and I would have gotten away with it if it wasn't for you!..."

Keith Levenberg

Hm. Can't decide whether I like it. Handy for the dishwasher but looks almost more like a beer glass.

Keith Levenberg

I agree that my preference would be for styrofoam especially when I hear someone like Morgan worry about heat issues with the alternatives. I get plenty of shipments in styrofoam that are not filled with little pieces. Ship in the right weather, and styro does not matter. Ship in the wrong weather,...

Keith Levenberg

Hi Aaron and all- all great points here. At WineBid, we're acutely aware of the styro issue. We are looking into alternative packaging that will work as well and be as cost effective, and we are actively attempting to recycle all the styro we can for multiple uses, where appropriate. I guess the qu...

Keith Levenberg

Hi Aaron and all- all great points here. At WineBid, we're acutely aware of the styro issue. We are looking into alternative packaging that will work as well and be as cost effective, and we are actively attempting to recycle all the styro we can for multiple uses, where appropriate. I guess the qu...

Keith Levenberg

Try storing some wine long term standing up and you'll see the corks dry out. I can't argue the science but I've seen enough data with my own stuff not to let it happen anymore. I suppose it's something one could do a scientific study on, but it would be better if the wineries mooted the need to car...

Keith Levenberg

Even Verset isn't getting Gentaz prices.

Keith Levenberg

I never liked Zalto's angular design. I'm intrigued by the Jancis glass, which basically looks like a Zalto Universal but with a round bowl. Anyone tried it?

Keith Levenberg

Many call aglianico the nebbiolo of the south. Very different profile but the complexity can reach highs. There are aglianico from various southern regions but I find those from Campania to be my preferred. Mastroberardino Radici and Feudi de San Gregario's various offerings. The Vulture are very c...

Keith Levenberg

Neal.Mollen wrote: ↑
October 16th, 2019, 9:42 am
There is no parole in the federal system.

No conjugal visits either

Keith Levenberg

I think I found the problem

Sc0tt F!tzger@ld wrote: ↑
September 30th, 2019, 5:58 am
California Pinot Noir

Keith Levenberg

You don't have to keep a bottle upright to decant off its sediment. As soon as you start pouring the bottle, you've just put the thing on its side anyway, so what was the point of standing it up for a month? Just take the bottle from the cellar, decant slowly and carefully, and you'll get it off th...

Keith Levenberg

Nah...just had a wonderful ‘62 Latour today. One wine (and a Latour, which has the reputation (deservedly so IMHO) of being the longest lived wine in Bordeaux) proves exactly what? Not much less than the four wines you mentioned. Why would you expect a '79 Bordeaux to be better now than, say, 10 or...

Keith Levenberg

The grape cluster pics growers have been posting on Facebook this year have been super-porny.

Keith Levenberg

I am pretty sure there are no 1918s left, and the '20s-'40s are now mostly reduced to off-vintages. But some of those off-vintages are still great bottles because the provenance is so good. Note that there are still some wines on the printed list which are no longer available (they can only print th...

Keith Levenberg

Doesn't matter how fine the sediment is, if gravity is capable of settling it on the bottom of the bottle, it's also capable of keeping it on the underside of the bottle when the bottle is in a sideways position being poured. By contrast, if you're worried about disturbing fine sediment, what do you...

Keith Levenberg

Anywhere from zero to a hundred years old or so

Keith Levenberg

Works with any wine. The sediment is perfectly settled on the side of the bottle, which is the bottom of the bottle when the bottle is on its side, which is the position you're pouring from.

Keith Levenberg

Saturday is market day in Beaune - skip the restaurants and put together some cheese, sausage, pate, etc. for a picnic you'll never forget.

Keith Levenberg

You don't have to keep a bottle upright to decant off its sediment. As soon as you start pouring the bottle, you've just put the thing on its side anyway, so what was the point of standing it up for a month? Just take the bottle from the cellar, decant slowly and carefully, and you'll get it off the...

Keith Levenberg

These are terroir wines, you know! They're unique to its appellations! "Crafted by multi-talented winemaker, Allison Crowe for Plata Wine Partners, she has crafted a long-term relationship with the vineyards to craft wines that are unique to its appellations." - https://www.totalwine.com/wine/brand/...

Keith Levenberg

Maybe it just needs more time in the cellar.

Keith Levenberg

I haven't had enough of these to get a handle on what kind of bottle variation there is, which doesn't bother me in itself but can be a dealbreaker depending on the cause of the variation - so what's the cause here? Low tech or low sulfur? Makes a big difference. It's the difference between some lot...

Keith Levenberg

in. I still have a handful of the good '04s

Keith Levenberg

Welcome to Lake Wobegon, where all vintages are above average. If one looks at vintages of the last 10-15 years only in comparison with each other, of course all of the vintages cannot be above average. But, if one looks at the vintages of even the last 20 years in comparison with other vintages ov...

Keith Levenberg

Personally I think 2010 is underrated. Of course, everyone loves it, but it may well be the greatest vintage of my lifetime, and I am not sure it is being recognized as such. I totally agree and almost wrote that. 2010's are pretty expensive, and not too easy to find, and pretty universally lauded....

Keith Levenberg

Personally I think 2010 is underrated. Of course, everyone loves it, but it may well be the greatest vintage of my lifetime, and I am not sure it is being recognized as such. So what are the pros/cons for 2005 and 2010? Well, 2005 is a dense beast of a vintage, and I am not sure when if ever the wi...

Keith Levenberg

William Kelley wrote: ↑
August 30th, 2019, 6:57 pm
Makes one wonder, what exactly is wrong with the 2005 vintage?

Boomers' actuarial tables

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