Search found 4787 matches

by Doug Schulman
April 17th, 2019, 9:55 am
Forum: Wine Talk
Topic: Why is the level of fervor is uneven: old world versus new world palates...
Replies: 103
Views: 2510

Re: Why is the level of fervor is uneven: old world versus new world palates...

In addition to some of the other comments, I think it can be frustrating seeing manufactured, reproducible wines, lacking sense of place or even distinctive characteristics, masquerading as great wines. It's worth noting that this happens in Europe as well as elsewhere, and I see the European versio...
by Doug Schulman
April 16th, 2019, 4:51 am
Forum: Wine Talk
Topic: Question on decanting old sweet riesling
Replies: 6
Views: 384

Re: Question on decanting old sweet riesling

At that age, I've never noticed any overt aroma of SO2 that needed to be released. I am sure it's for the reasons you gave. I think you're right that only free SO2 would evaporate out of the wine, and there's probably not much left. I don't doubt that there might be other benefits to decanting a Rie...
by Doug Schulman
April 13th, 2019, 3:49 pm
Forum: Wine Talk
Topic: Renaissance
Replies: 4
Views: 360

Re: Renaissance

Coincidentally, I just heard about this producer the other day. I didn't hear any of the story, only that the wines are sold with quite a bit of age on them and are old school in style. A couple of Cabernets appear to be in distribution here in Massachusetts. I'm going to try them. The story is very...
by Doug Schulman
April 13th, 2019, 1:50 pm
Forum: Wine Talk
Topic: What green vegetable goes best with red wine
Replies: 56
Views: 1260

Re: What green vegetable goes best with red wine

Later in the year, okra. I like the endive suggestion and also suggest braised fennel and also mustard greens. Or dandelion greens or collard greens. I'm very sensitive to bitterness, and these would all destroy my palate for wine. I think it's important to keep in mind that there might be other pe...
by Doug Schulman
April 13th, 2019, 10:18 am
Forum: Wine Talk
Topic: What green vegetable goes best with red wine
Replies: 56
Views: 1260

Re: What green vegetable goes best with red wine

Later in the year, okra. I like the endive suggestion and also suggest braised fennel and also mustard greens. Or dandelion greens or collard greens. I'm very sensitive to bitterness, and these would all destroy my palate for wine. I think it's important to keep in mind that there might be other pe...
by Doug Schulman
April 12th, 2019, 3:55 pm
Forum: Wine Talk
Topic: What's your average spend per Champagne bottle in your collection?
Replies: 66
Views: 1880

Re: What's your average spend per Champagne bottle in your collection?

I'd be interested to see how this breaks down with a bunch of individual brackets above $100.
by Doug Schulman
April 12th, 2019, 3:04 pm
Forum: Wine Talk
Topic: What's a person to do? So many threads. One confession.
Replies: 28
Views: 1505

Re: What's a person to do? So many threads. One confession.

J a y H a c k wrote:
April 12th, 2019, 11:23 am
What's a person with a buying problem to do?
Well, if you get rid of all of those shippers, oversized wooden boxes, and Cayuse cartons, and consolidate all of that into empty rack spaces and regular wine boxes, you'll have a lot more space. Then you can buy more!
by Doug Schulman
April 12th, 2019, 10:47 am
Forum: Wine Talk
Topic: Make Wine.... Then Tell Lies....
Replies: 15
Views: 1701

Re: Make Wine.... Then Tell Lies....

Chris Johnson wrote:
April 11th, 2019, 5:50 pm
How about Fit Vine? I flag that one when I see it as well.
YES. Their marketing is entirely based on lies. All of it.
by Doug Schulman
April 12th, 2019, 10:39 am
Forum: Wine Talk
Topic: What green vegetable goes best with red wine
Replies: 56
Views: 1260

Re: What green vegetable goes best with red wine

I would avoid bitter greens and asparagus or artichoke. Other than that, anything can work if seasoned properly. Onions and garlic are your friends as long as they get cooked thoroughly, until their color has darkened a bit. Make sure the dish has enough salt. Roasting is a great idea, but not neces...
by Doug Schulman
April 11th, 2019, 9:56 am
Forum: Wine Talk
Topic: Make Wine.... Then Tell Lies....
Replies: 15
Views: 1701

Re: Make Wine.... Then Tell Lies....

I wish wholesalers marked up wines 50% as Tom asserts, 18-25% is more accurate. What I do agree with is this is not an accurate portrayal, my SIL is getting into wine and asked me if a few of these different clubs were worth it, so they do get people's attention and I am sure they recruit subscribe...
by Doug Schulman
April 9th, 2019, 9:37 am
Forum: Wine Talk
Topic: Bottle Heft- Do you care?
Replies: 65
Views: 1745

Re: Bottle Heft- Do you care?

Most of your target consumers are not on this board. I prefer lighter glass, but I know many wineries have reasons to use the heavy stuff. I still hope you go for the lighter bottles.
by Doug Schulman
April 6th, 2019, 1:06 pm
Forum: Wine Talk
Topic: This seems a little excessive, no? (UPDATED - it's not)
Replies: 41
Views: 2697

Re: This seems a little excessive, no?

That seems a little over the top to me. I'd open, pour, and enjoy. They're great on release.
by Doug Schulman
April 5th, 2019, 2:43 pm
Forum: Wine Talk
Topic: Gallo buys Clos du Bois, Black Box, Estancia, Mark West, Wild Horse, Franciscan, Ravenswood + 23 more!
Replies: 73
Views: 2750

Re: Gallo buys Clos du Bois, Black Box, Estancia, Mark West, Wild Horse, Franciscan, Ravenswood + 23 more!

Just wondering if Gallo wrote a check? I've been ITB for many many moons and in my experience no one can beat Gallo when it comes to marketing. For $1.7B - IMHO Gallo made out like a bandit. This. Have worked with Gallo for many years, they are patient and fanatical about quality. No, they are not ...
by Doug Schulman
April 5th, 2019, 2:14 pm
Forum: Wine Talk
Topic: TCA Has No Smell..
Replies: 30
Views: 1472

Re: TCA Has No Smell..

As I said, TCA is one of the strongest smelling compounds you will run into - don't ever play with pure solid TCA, it will saturate the room. I don't know how to reconcile that with the article. It makes no sense. I've read about a water supply that was noticeably tainted. That really contradicts w...
by Doug Schulman
April 5th, 2019, 1:58 pm
Forum: Wine Talk
Topic: TN: 2013 Thomas Pinot Noir Dundee Hills
Replies: 25
Views: 1395

Re: TN: 2013 Thomas Pinot Noir Dundee Hills

Most importantly, Kirk's note shows obvious signs of microbial activity, likely both MLF bacteria and brett. Sour beer is especially a dead giveaway and couldn't really be anything else but bacterial activity.
by Doug Schulman
April 5th, 2019, 1:49 pm
Forum: Wine Talk
Topic: TN: 2013 Thomas Pinot Noir Dundee Hills
Replies: 25
Views: 1395

Re: TN: 2013 Thomas Pinot Noir Dundee Hills

Searching the Berserker site for mentions of Thomas Pinot, I saw this. I bought a case of the 2014 and interestingly I also noted the spritz/tang (not the usual nomenclature to describe wine, but apt!). I thought this made the wine very unique and that it actually had a positive contribution toward...
by Doug Schulman
April 4th, 2019, 9:47 am
Forum: Wine Talk
Topic: Wine as cancer agent
Replies: 32
Views: 1988

Re: Wine as cancer agent

I found another article with a more in-depth explanation of why this "study" is total BS. https://health.spectator.co.uk/the-campaign-to-make-alcohol-the-new-tobacco/ I think this part is particularly relevant: Do you know what the cancer risk of smoking ten cigarettes a week is? No. Nor do the auth...
by Doug Schulman
April 4th, 2019, 9:17 am
Forum: Wine Talk
Topic: TN: 2013 Thomas Pinot Noir Dundee Hills
Replies: 25
Views: 1395

Re: TN: 2013 Thomas Pinot Noir Dundee Hills

Searching the Berserker site for mentions of Thomas Pinot, I saw this. I bought a case of the 2014 and interestingly I also noted the spritz/tang (not the usual nomenclature to describe wine, but apt!). I thought this made the wine very unique and that it actually had a positive contribution toward...
by Doug Schulman
April 3rd, 2019, 9:33 am
Forum: Wine Talk
Topic: Wine as a Veblen Good?
Replies: 74
Views: 1677

Re: Wine as a Veblen Good?

I once talked to someone who had consulted for a Napa winery. One of the first things he told them was to raise the price of their top Cabernet dramatically. He said it wasn't priced highly enough for certain buyers to be interested. When the next vintage released, the same wine for much more money,...
by Doug Schulman
April 2nd, 2019, 8:54 am
Forum: Wine Talk
Topic: TN: 2012 Domaine de la Pépière (Marc Ollivier) Muscadet de Sèvre-et-Maine Clisson
Replies: 22
Views: 687

Re: TN: 2012 Domaine de la Pépière (Marc Ollivier) Muscadet de Sèvre-et-Maine Clisson

The Clisson is from different soils (more granite) and sits on the lees for 2 years. The Briords sits on the lees for under a year. Personally I prefer the Clisson as it is rounder and very user friendly probably due to more lees contact. My house white. I like the Briords, but prefer the Clisson b...
by Doug Schulman
March 30th, 2019, 9:33 am
Forum: Wine Talk
Topic: Stuck Cork in Sparkling Wine
Replies: 27
Views: 1084

Re: Stuck Cork in Sparkling Wine

Sabering is quite safe when done properly. It needs to be traditional method, though. If it is, watch some videos online and make sure the bottle is VERY cold. I wouldn't do it with Prosecco. A friend of mine in the trade told me of a colleague (presumably not a clown like the guy in the video abov...
by Doug Schulman
March 29th, 2019, 4:31 pm
Forum: Wine Talk
Topic: TN: Bottom Feeding at TotalWines...(short/boring)
Replies: 26
Views: 2049

Re: TN: Bottom Feeding at TotalWines...(short/boring)

These are wines that carry the shelf-talker "Winery Direct". My understanding is that these are the highest margin wines that TW carries and that there is extraordinary pressure on the TW "wine associates" to move the "Winery Direct" wines. Not entirely true. Most of their classed growth bdx are "w...
by Doug Schulman
March 29th, 2019, 3:53 pm
Forum: Wine Talk
Topic: Good news! I was wrong again
Replies: 7
Views: 918

Re: Good news! I was wrong again

Andrew Will wines age so well.
by Doug Schulman
March 29th, 2019, 3:23 pm
Forum: Wine Talk
Topic: Wine as cancer agent
Replies: 32
Views: 1988

Re: Wine as cancer agent

I think it's fair to say that an article with the subtitle "how many cigarettes are there in a bottle of wine?" has zero credibility. I happen to have just stumbled across a blog post that addresses this and some of the other recent anti-alcohol articles. https://svbwine.blogspot.com/2019/03/i-cant-...
by Doug Schulman
March 29th, 2019, 1:43 pm
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

Yeah, but nothing says it's doing what cork does, and the data shows pretty clearly that it is not. It sounds like a salesperson saying what they think customers want to hear. No literature to support it even from the manufacturer. That link I provided actually shows how different the numbers become...
by Doug Schulman
March 29th, 2019, 10:35 am
Forum: Wine Talk
Topic: 2013 Produttori del Barbaresco Barbaresco Riserva Pajé
Replies: 20
Views: 1099

Re: 2013 Produttori del Barbaresco Barbaresco Riserva Pajé

Open a 2011. If any vintage from the Produttori can be considered lush, it’s 2011. I opened a Paje 2011 last month, and wished I hadn't. Even though I decanted four hours ahead , it was far too young for my necrophile taste, and not yet showing its future promise. Sigh! maybe I should have popped a...
by Doug Schulman
March 29th, 2019, 10:32 am
Forum: Wine Talk
Topic: Stuck Cork in Sparkling Wine
Replies: 27
Views: 1084

Re: Stuck Cork in Sparkling Wine

Sabering is quite safe when done properly. It needs to be traditional method, though. If it is, watch some videos online and make sure the bottle is VERY cold. I wouldn't do it with Prosecco. A friend of mine in the trade told me of a colleague (presumably not a clown like the guy in the video abov...
by Doug Schulman
March 29th, 2019, 10:29 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

Very interesting! So some early on but then none? Do you know what it's called or have a link to any information? Its called Diam Origine (beeswax). I just read through everything I could find from DIAM on this and found no mention of what you're talking about. They do specify an OTR, which actuall...
by Doug Schulman
March 29th, 2019, 10:18 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

Do you know where the studies show cork allows zero oxygen transmission after a few months? That seems to contradict all of the information out there.. Nevermind the fact that cork is inherently inconsistent which means they all don't behave the same...I find this claim very difficult to believe......
by Doug Schulman
March 28th, 2019, 9:13 am
Forum: Wine Talk
Topic: Stuck Cork in Sparkling Wine
Replies: 27
Views: 1084

Re: Stuck Cork in Sparkling Wine

Is it a traditional method sparkler? If so, I would get the bottle very cold and saber it. I’m not sure . Think it might be a bottle of Prosecco . It’s not champagne nor a California sparkler . But no way will I saber it. I’m not turning into John Bobbit over this bottle . If that's your concern yo...
by Doug Schulman
March 28th, 2019, 9:08 am
Forum: Wine Talk
Topic: 2013 Produttori del Barbaresco Barbaresco Riserva Pajé
Replies: 20
Views: 1099

Re: 2013 Produttori del Barbaresco Barbaresco Riserva Pajé

Glad to hear you had a good experience, David. Mine is the note before yours on CT and I'm curious to know if you just popped and poured it or not. My experience was entirely different from yours. It was an unforgiving beast of a wine when I drank it but you could absolutely tell it has the bones t...
by Doug Schulman
March 28th, 2019, 9:04 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

It basically behaves exactly like cork including the head space...except no TCA and more consistent. Nothing behaves exactly like cork. Cork allows a tiny bit of oxygen into the bottle in the first few months, after which the best corks allow zero oxygen transmission until they fail many years down...
by Doug Schulman
March 28th, 2019, 8:50 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

billnanson wrote:
March 28th, 2019, 3:00 am
I've had dead Monts Luisants from 2010 and 2011 - so if Ardea is supposed to be the panacea for pox - it's not.
I find this very interesting as it suggests that maybe the corks are not be the cause of, maybe not even a factor of, premox. Of course, it proves nothing, but the suggestion is there.
by Doug Schulman
March 28th, 2019, 8:49 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

It basically behaves exactly like cork including the head space...except no TCA and more consistent. Nothing behaves exactly like cork. Cork allows a tiny bit of oxygen into the bottle in the first few months, after which the best corks allow zero oxygen transmission until they fail many years down...
by Doug Schulman
March 28th, 2019, 8:45 am
Forum: Wine Talk
Topic: Joseph Colin
Replies: 11
Views: 711

Re: Joseph Colin

alan weinberg wrote:
March 28th, 2019, 7:57 am
why in a premox era would anyone making white Burgundy work with lower SO2? Confounds me.
Is there any evidence that SO2 has anything to do with premox?
by Doug Schulman
March 27th, 2019, 9:27 am
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

The wines we get from Mac Forbes are under screwcap.
by Doug Schulman
March 27th, 2019, 9:21 am
Forum: Wine Talk
Topic: Stuck Cork in Sparkling Wine
Replies: 27
Views: 1084

Re: Stuck Cork in Sparkling Wine

Is it a traditional method sparkler? If so, I would get the bottle very cold and saber it.
by Doug Schulman
March 26th, 2019, 5:39 pm
Forum: Wine Talk
Topic: Online sources for wineries' lists per country
Replies: 12
Views: 367

Re: Online sources for wineries' lists per country

You'll find much more useful information much more easily by going region by region instead of hoping for a list for an entire country. Most major (and some not so major) regions have a marketing body that lists wineries on their website.
by Doug Schulman
March 26th, 2019, 5:37 pm
Forum: Wine Talk
Topic: Jacques Selosse Initial
Replies: 12
Views: 1069

Re: Jacques Selosse Initial

Rob_S wrote:
March 26th, 2019, 9:50 am
A wine I could happily drink every single day of my life.
And it would be different every time.

I am serious, and I love this wine. It's highly variable but delicious every time I've had it. I do prefer the less funky bottles/releases. It sounds like this was one of those.
by Doug Schulman
March 26th, 2019, 5:31 pm
Forum: Wine Talk
Topic: Ardea closures on Carillon - what do you think?
Replies: 50
Views: 1369

Re: Ardea closures on Carillon - what do you think?

Ponsot was one of the famous (or infamous, depending on who you ask) early adopters of this closure.
by Doug Schulman
March 26th, 2019, 5:27 pm
Forum: Wine Talk
Topic: Say you know someone and they only think wine is red...
Replies: 52
Views: 1665

Re: Say you know someone and they only think wine is red...

I have quite a bit of experience with this through customers over the years, and I've learned that you really can't predict it. For people who think they only like whites and don't like reds, it's much easier. Going the other way I've seen way too many different things work, regardless of what kinds...
by Doug Schulman
March 26th, 2019, 5:14 pm
Forum: Wine Talk
Topic: Wind Gap (synthetic) Corks
Replies: 7
Views: 509

Re: Wind Gap (synthetic) Corks

They're probably buying the new style which is fairly new and supposedly (so says the manufacturer) much better and longer lived than previous versions. Of course, the manufacturer said this before and a lot of wine was ruined over a relatively short period of time (only a few years, and I've seen i...
by Doug Schulman
March 22nd, 2019, 2:20 pm
Forum: Wine Talk
Topic: Lafite 1905
Replies: 8
Views: 937

Re: Lafite 1905

I wonder if the people at the Chateau would be offended if a guest brought their own wine glasses. Those look pretty bad for smelling the wines. They're probably antique or otherwise precious somehow, but they look like Libbeys.
by Doug Schulman
March 22nd, 2019, 2:06 pm
Forum: Wine Talk
Topic: Chateau Latour rereleases the 2008
Replies: 33
Views: 2367

Re: Chateau Latour rereleases the 2008

So, does this 2nd release cut out the negociant? I assume in the past, wineries needed the negociants for steady cash flow. Maybe with the dramatic rise in prices for the highly regarded wines, they've been able to self finance the whole process and thus keep the negociant margin along with taking ...
by Doug Schulman
March 21st, 2019, 9:26 am
Forum: Wine Talk
Topic: Chateau Latour rereleases the 2008
Replies: 33
Views: 2367

Re: Chateau Latour rereleases the 2008

PCLIN wrote:
March 21st, 2019, 2:27 am
There is also an interesting offer of 1 bottle each of Latour from 1950 - 2010, 61 bottles!
Wow. $129K+. I have no idea if that's a good price. I've never seen anything like that before.
by Doug Schulman
March 20th, 2019, 1:34 pm
Forum: Wine Talk
Topic: Where Are The Franconia Wines???...David??
Replies: 14
Views: 636

Re: Where Are The Franconia Wines???...David??

I've had a couple of impressive Silvaners, comparable in quality to very serious dry Rieslings. Unfortunately the prices make them pretty unmarketable in the US ($80-$90 Silvaner GG). An importer/distributor in this area brought some in a while back, then ended up having to close out what seemed lik...
by Doug Schulman
March 16th, 2019, 1:58 pm
Forum: Wine Talk
Topic: Do you have a wine cellar? Probably the answer is YES: But do you have...
Replies: 24
Views: 1965

Re: Do you have a wine cellar? Probably the answer is YES: But do you have...

Wow. That's cool. I have no idea what wine(s) started my collection. I think I just started buying more than I was drinking, and once the boxes started piling up, I though I might as well age some of it. Then my parents enabled my bad decision by buying a Eurocave. Then it was suddenly full and I ha...
by Doug Schulman
March 16th, 2019, 6:54 am
Forum: Wine Talk
Topic: 2015 Ooka La Grande Colline
Replies: 3
Views: 177

2015 Ooka La Grande Colline

Apparently this is Vin de Table but comes from Cornas. There's been some discussion of this producer before. I recently tried one of his wines for the first time. 4 people tasting all found the wine undrinkable. Strong presence of mousiness back toward the throat after swallowing, just as described ...
by Doug Schulman
March 15th, 2019, 3:51 pm
Forum: Wine Pimps
Topic: Selling through Vivino - how's it working for you?
Replies: 3
Views: 634

Re: Selling through Vivino - how's it working for you?

Joseph, you've summed it up pretty well for me. It has also become clear to me that they're in the trading of personal information game (who isn't these days?), which I'm not super happy with when it comes to me given the nature of our relationship.

I'll PM with a couple more thoughts.
by Doug Schulman
March 15th, 2019, 3:17 pm
Forum: Wine Talk
Topic: Lebanon RE: 2013 El Ixsir
Replies: 9
Views: 287

Re: Lebanon RE: 2013 El Ixsir

IMO Musar is not only the best winery in Lebanon, but also one of the greatest wineries in existence. That's a strong statement, and I totally agree. I'd get a '99 for a good introduction, but I'm sure another vintage would serve the purpose plenty well. Decant for sediment and give it plenty of ai...

Go to advanced search