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We need a new official classification, Bone Dry in that case. Bone Dry: less than 1g/l. Knochentrocken! Can't decide if it's got a great ring to it, or if I want to giggle my ass off when saying it. [snort.gif] Giggle away. We should not be creating new categories for a guy who is ITB, but clearly ...

Not sure it’s worth waiting on 1998s. That’s a vintage that is in a lovely spot now.

I don’t think Adam’s discussion here is exciting the Riesling lovers, the opposite if he is trying to sell his wine. I will not say that I am excited. I will try just about nay Riesling though. I do think, based on what he has said, that he has it all wrong, but who knows. Perhaps he knows better t...

Do you guys think that the auction wines are noticeably better than the APs sold through retail or that they tend to be worth the premium? I notice that sometimes they get better reviews than non-auction wines, but sometimes they get worse reviews. I've never had any, but am admittedly very curious...

And I have not bought since they closed that site.

I bought from them three times over the years. All three transactions were problematic. The worst was some auction wines (2001 Loosens) they had in stock - brutally cooked. Never could get them to answer the phone about it.

Never again.

DeeVine stll exists?

Do they still cook the wines for no extra charge?

Trimbach does make dry Riesling. I am a huge fan. Bone dry Riesling can come off as quite severe. The acidity in some vintages makes dry Riesling a struggle for some palates. Climate change certainly ameliorates that, but balance still has to be judged from year to year. Then there is the question o...

The beauty of German Riesling is the interplay/tension of acidity and sweetness. The RS number means very little in and of itself if you don't know the acidity. I think it would be very sad if winemakers intentionally tried to make a wine with the RS levels you are talking about. Driven by frustrat...

Fridge. It’s all I ever do.

And I also had a glass of Riesling from another leftover.

I polished off the last third of the bottle tonight, and it was still spot on.

That was very nice. Not exactly educational in any meaningful way, but a pleasant, engaging read.

Appreciate the preview, since I won't see mine until late October.

Good questions Gregg. I have no idea, other than to say that the 2011 Benetiere had plenty of guts to go the distance.

AD Northup wrote: ↑
September 12th, 2019, 5:19 am
Pop and Pour?

yup

2015 Weingut Spreitzer Winkeler Jesuitengarten Riesling feinherb Alte Reben Germany, Rheingau (9/11/2019) So what the heck is feinherb? Who cares, this wine is amazing! Combine the richness of a Grosses Gewachs, with the effortless balance that judicious residual sugar brings to so many German Ries...

2015 Once & Future Wine Mataro Oakley Road Vineyard - USA, California, San Francisco Bay, Contra Costa County (9/10/2019) No real plan for opening this, but it was close at hand. Divine providence! Wide open, stuffed with dark fruit, warm herbal tones, and a hint of meatiness that will surely expan...

Nathan Smyth wrote: ↑
September 11th, 2019, 7:36 pm
OTOH, I don't know what that means for 2016 in Tuscany.

Nothing.

I have an inquiry in New Jersey.

My $45 is no tax, no shipping.

Plus tax plus shipping.

I haven’t seen 2014 Sociando below $45.

Ever play Dennis Pines? I like that course.

The Fonseca definitely needed a LOT more time. Like 15-20 years.

Where did you go on the Cape? (I spent a bunch of time in Harwich as a kid)

2011 Ramey Hyde is really good juice!

Four wines this time:

2017 Cortese ($40)
2017 Dolcetto ($30)
2017 Barbera ($40)
2016 Nebbiolo ($50)

I went with the mixed case, as I love every wine Sam makes. Idlewild is my most consumed winery, three years running.

I have an '06 Hillside somewhere...need to find it.

Markus S wrote: ↑
September 10th, 2019, 4:58 am
Pizza night is certainly different where you live. You've mentioned the wines, but what about the pies?

Digiorno

I refuse to take my wine in pill form.

Maybe the 2012s and the 2005 L-M. Everything else gave a lot of pleasure.

Not sure, but at least 7 or 8 years.

Found a copy of the Krankl interview.

p.s. the 2011 Benetiere was still killer the next night. The Jamet had not budged.

...loved listening to a recent interview with a German producer from the Mosel. He was refreshingly chauvinistic about his own wines! Gotta love someone who claims his wines are better than aged white Burgundies!!! I laughed as I rode my bike with the wireless headset on. BTW if you have open air h...

Out of all those years, Alabama only won the championship in 2009.

I burned a few episodes to CD. I will check the pile of discs.

I am glad you enjoyed it David. Our Rhys experience divides into 3 somewhat different evolutionary periods - 2004-2008, 2009-2011 and 2012 to present. This bottle is indicative of what people can expect from us in current vintages. Yes. I started in 2006, but that makes a lot of sense. The wines fr...

2012 Rhys Pinot Noir Horseshoe Vineyard - USA, California, San Francisco Bay, Santa Cruz Mountains (9/8/2019) Rhys Pinots are the gift we’re always waiting for. They show so much promise, but they are always too young, too closed, too unevolved for pure enjoyment. The 2012 Horseshoe Vineyard Pinot ...

I am a big fan of Estournelles.

The temperatures you have reported will not ruin wine.

And how were the wines treated prior to being put in the cooler.

My thoughts exactly.

p.s. I bagged up the reds, and then my wife numbered the bags. So we ended up with some weird pairings.

We started our blind tasting group 2019-2020 season last night. I hosted at my house, and served the following wines blind to the group. All of the reds were opened approximately 2 hours prior to the tasting to check condition, but the later wines had up to 90 more minutes of air just due to the len...

People seem to be assuming that the winery warms up to outside high temp instantaneously.

I have not been to Benetiere, but I visited un-air-conditioned cellars in France and Germany when it was freakishly hot, and most were still quite cool. None were hot.

FYI, the 2011 Cordeloux was magical last night. Swept a fine field in my blind tasting group.

A week.

Given that I have some '15 coming to me...

jleedionne wrote: ↑
September 5th, 2019, 12:47 pm
If you pay for reefer service, JF Hillebrand collects the wine in reefer trucks.
It has nothing to do with them "being good actors".

You didn't answer the question.

Odd that you single out JF Hillebrand as being good actors. Do you have an interest?

We were given a slice of lemon. Many used it. I chose not to. The Fèvre rep and oyster farmer did not use the lemon, so it seemed like the right choice.

May I ask a slightly off-center question here? In the pairing of wines (Champagne, Chablis, whatever) with raw oysters, what is the best way to eat the oysters? I'm a plebe and generally like raw oysters with cocktail sauce, but that doesn't really work with wines in any synergistic way. Eating the...

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