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Stuart BeauneHead Niemtzow

You [inadvertently, it seems] raised a very interesting point....about "fishy"....

the colatura is both appealing and "fishy" in the sense you use it.

Stuart BeauneHead Niemtzow

Any of you [fellow] anchovy lovers use colatura d'alici..in your cooking or otherwise?

Stuart BeauneHead Niemtzow

It's not 'Robert Chevillon' anymore. It's 'Denis & Bertrand Chevillon.' Yes. In 2001, before a visit to the domaine, we bumped into Robert Chevillon and his wife having lunch at a place in Nuits (La Tour). When I asked Bertrand if he felt like he was going to miss his father's guidance and reputati...

Stuart BeauneHead Niemtzow

Mark Golodetz wrote: ↑
March 6th, 2019, 11:47 am
Thanks Stuart
Any thoughts on the quality of the wines?

Denis' wine, I'd bet was made by Robert.

Maurice's is different. That's all I know, Mark.

Stuart BeauneHead Niemtzow

On a different note I have both Denis and Maurice Chevillon Chaignots from the 1980s. Anybody know the relationship with Robert? Denis is Robert's older son. He bottled wines under his own name in the '80s-90s.....In 1990 or 1992...I visited and asked who "Denis" was....and a guy in shorts sitting ...

Stuart BeauneHead Niemtzow

Well, the recipes all say "russets" are the best substitute....starchier than the yukon gold. I tried them since, and the "chips" were really good. I won't give up finding the real Maris Pipers, though. (Trying to persuade a farmer I know in Lancaster County PA, who is interested. He bought his seed...

Stuart BeauneHead Niemtzow

As a negotiant/eleveur...he was able to cherry pick great vineyards and producers...and did so. It's hardly surprising that they've turned out well. He bought barrels of wines and "raised" them in his cave. A lot easier than farming grapes or making wines....I'd think.

Stuart BeauneHead Niemtzow

As far as I can tell, there has been no formal research by any official body within the Burgundy hierarchy. That is sad. I honestly think it's an easy thing to determine what about a wine is different in a premox'd vs. pristine bottle. Understanding what factors cause those differences is another t...

Stuart BeauneHead Niemtzow

Stuart, Alan: As far as I can tell, there has been no formal research by any official body within the Burgundy hierarchy. There has been plenty of research into particular features but we need a holistic overview. All we can really say is that the problem is multi-factorial, which isn't particularl...

Stuart BeauneHead Niemtzow

Jasper: Thanks for your thoughts. Why, in your opinion, does this plaque seem to still exist...20 vintages after it was "discovered".? Is anyone really trying to figure it out in any organized/concerted way? (I remember Gerard Boudot doing his own experiments in 2004...and Christophe Roumier telling...

Stuart BeauneHead Niemtzow

I didn't say there weren't fireworks, Alan...just that I wasn't expecting any. Nuance.

When do you think you drank them?

Stuart BeauneHead Niemtzow

I gave her some wine..and food. What more could I do.....?

Stuart BeauneHead Niemtzow

i've been married (to the same woman) for 35 years, so I wasn't expecting any fireworks yesterday. But, the [realistic] ones I hoped for happened, and big time. I decided to open a 1990 Niellon Chevalier-Montrachet, which we bought at the estate in 1992. Due to conditioning in the premox era and the...

Stuart BeauneHead Niemtzow

To dive in on this thread....I am a big believer in aeration for old and young wines...and for getting rid of sediment in older wines to not confuse the tastebuds. How to do that in any given situation, as Jay corroborates is the real challenge. I have developed some criteria over the years, which v...

Stuart BeauneHead Niemtzow

Are you talking about one in a kitchen? I have a Blue Star.....

Stuart BeauneHead Niemtzow

Alan, Ryan, Marcus, I can’t remember a disappointing 2000 at this point either. Under the radar vintage for sure. Wow if I ever have a chance to sample a 1996 Ouvrees I will do so without hesitation. I have a bunch of 2005 but they will slumber for a while yet. Cheers, Doug FWIW, I've yet to have a...

Stuart BeauneHead Niemtzow

Craig G wrote: ↑
February 3rd, 2019, 6:57 pm

Scott Brunson wrote: ↑
February 3rd, 2019, 4:18 am
Sunday let down
When I saw the thread bump I thought we might have a sequel.
These old thread revivals are becomming annoying.

+1.

Though I realize that it can take people 6+ years to get to something....

Stuart BeauneHead Niemtzow

My last 2 bottles of 1993 Bertheau Les Charmes, opened a couple of weeks apart last year, corked. I think 1993, the miracle vintage, was marred by a run of moldy corks. I think the cork industry increased the level of kiln drying shortly after this...to prevent more such vintage.Corks became rock h...

Stuart BeauneHead Niemtzow

FWIW, a 1999 Barmes-Buecher Riesling "Hengst" grand cru, this past weekend:

Sl oxidized in a good way ; big wine and dry now. Good fruit and nice to drink long finish and balanced with the food.
If there's another...by 2021.

Stuart BeauneHead Niemtzow

I think it changed in mid=90s when Etienne pretty much took over at deMontille. glad to hear about Lafarge...never had a great one though ...and once visited lafarge (2001)...everything at the winery tasted raw and tannic, including the '99s and one older one Frederic opened....very frustrating visi...

Stuart BeauneHead Niemtzow

So, if the problem is improved with oxidation, then the flaw is some sort of reduction? I think that's right. I've had some bottles of Dauvissat Chablis improve over the years, but very few. The big difference between the two is that "oxidized" doesn't come back...it only gets worse..or more aggrav...

Stuart BeauneHead Niemtzow

It's just mind boggling that almost 20 years into this problem, no one has a clue. Just theories...myself included. But, the "industry" should be embarrassed. I'm not sure anyone in the industry has really made a sufficient effort to figure it out, especially the cork industry which is the main vari...

Stuart BeauneHead Niemtzow

what is non-sensical about the argument? I think it’s a little too convenient (if you open a premoxed bottle it’s now your fault for not waiting long enough for the issue to resolve) but is there some reason why what Jasper is saying - which is that there is a temporary condition that mirrors oxida...

Stuart BeauneHead Niemtzow

I've long looked at Lafarge as the Gouges of Volnay. Whether it's just bad timing or the wines....they never seem to be ready/showing well....And, i'd place no bets on what happens with the panacea "more time."

How did you treat it..pop and pour, aeration?

Stuart BeauneHead Niemtzow

Just listened to the whole thing. Very informative and makes me happy on my focus on Volnays rather than grand crus. I read more about wine than talk to other people and took German and Russian in school--so romance languages are always a challenge. It's nice just to hear how everything is pronounc...

Stuart BeauneHead Niemtzow

should I tear up my front yard...or the back....?

I don't think growing them is an option...especially to determine whether it's them or something else that makes English chips so good.

Stuart BeauneHead Niemtzow

Great minds think alike, Alan. Except I already spoke to them-- last week. They do not sell potatoes; only seedlings; and no longer roger maris' kind.

Stuart BeauneHead Niemtzow

Since a trip to London last year and some insights into why their chips (french fries) are so great, I think it has mostly to do with the potatoes they favor for them: maris piper. So, I wanted to try them, as french fries are up there with pizza in the holy grail of cooking. Anyone know where to ob...

Stuart BeauneHead Niemtzow

Does anyone believe that bottles that would eventually prematurely oxidize taste differently in their youth than bottles that wouldn't/don't? both 1995 and 1996 white Burgundies were very promising early on and it wasn’t until around 2002 that the scope of the problem began to become apparent. Look...

Stuart BeauneHead Niemtzow

Stuart, when you say "the wines are the same," I assume you mean the wines in the good bottles vs those in the bad bottles. But clearly there have been changes in winemaking when comparing 1980s and earlier to post-1995 White Burgs. So from that perspective the wines are not the same. And those cha...

Stuart BeauneHead Niemtzow

It's crazy to hear about the issues with Huet and others - the problem is a lot more widespread than just Burgundy obviously. And after reading threads like these, I always wonder if it is 'aging expectations not being met' or truly really bad issues. The proof that it's a fault and not just unjust...

Stuart BeauneHead Niemtzow

Does anyone believe that bottles that would eventually prematurely oxidize taste differently in their youth than bottles that wouldn't/don't? Not exactly sure what you're asking. but many of these wine, especially early on. make some of us scrach our heads. The ones that are affected are odd, at th...

Stuart BeauneHead Niemtzow

I think of the premox as not "mere" oxidation. It seems to have a very specific character...and is not always totally shot...just very odd and nothing like a maturing WB. So, I think that can happen virtually at any stage, though to some it might not be "premature" by the time a wine is a decade old...

Stuart BeauneHead Niemtzow

FWIW... 1983 remains one of my very favorite red vintages.....since 1970. Lots of "urban myths" about it.... There was no reason to chaptilize to prolong fermentations...plenty of natural potential alcohol...and no need to do that in 1983. In most ways, to me, this marks the division between "old st...

Stuart BeauneHead Niemtzow

I have saved several friends from garlic powder by recommending this: https://secure.garlicgold.com/products/garlic-gold-nuggets/ROGGN-2.1OZ-EA.html This product is organic, chopped, toasted garlic nuggets you can add either before or after cooking, depending on your preference. Comes out of a shak...

Stuart BeauneHead Niemtzow

The purpose of a salt shaker is to have an even spread. Taking a pinch out of bowl and throwing it onto something cooking , cooked or about to be cooked isn't effective for that even spread. You can end up with a pile of salt in one bite and none in the next.... For many uses, it is not necessary or...

Stuart BeauneHead Niemtzow

Sounds nice, Jay I hate "factions". To add to the mix of '98 Burgundies...a pre-game meal before the Eagles lost to the Cowboys. Vincent Dauvissat, Chablis Grand Cru "Les Preuses" 1998: pan roasted monkfish with wild mushroom/leek ragout a la russe...kasha. A few hours of aeration. wonderful subdued...

Stuart BeauneHead Niemtzow

Garlic powder seems to me an abysmal sulphurous tainter of good food. Why not use the stuff fresh? though you can't shake it, I guess. I use fresh garlic whenever I can. I use garlic powder to sprinkle on pizza and in dry rubs for curing and smoking meats. (My wife adds it to grilled meats before c...

Stuart BeauneHead Niemtzow

Thanks, John. I just sent them an email to their general "information" address for "communications. I used to think the silicone had a role in rigidity of the corks, but I think that is not the case. I know that kiln-drying has made the corks more rigid....and I do wonder when that started, and, par...

Stuart BeauneHead Niemtzow

People say that is the case....., but....I have no idea it is accurate/ I've had bad Roulot.

Maybe they soak the corks to add moisture before bottling??

Stuart BeauneHead Niemtzow

How do you account for the randomness/variability in an given group of wines, Chris....?

I realilze you are not saying that the riper/less acidic wines , themselves, account for the premox...but, I consider the "premox" the bad bottles. The others are fine....though might become oxidized.

Stuart BeauneHead Niemtzow

John, I have long thought the problem was the "seal". There are two parts to that: the cork and the bottle neck. And, you have focused apprarently bottle neck. Since discussions with several "thinking" white wine makes in Burgundy a decade or go, I have focused on the corks and their rigidity, and, ...

Stuart BeauneHead Niemtzow

Thanks, Elliot. I always assumed it was the natural moisture in the air that did this? But...that's a new angle...and something to try not to do.

Since my wife uses them too, I'll try to figure out a way to blame her.

Stuart BeauneHead Niemtzow

Am not looking for a grinder....shakers to use while cooking.

Stuart BeauneHead Niemtzow

I have long kept a shaker of sea salt and one of garlic powder nearby when cooking. I've used those stainless ones with the handles. But, they always seem to get corroded and clogged both inside the shakers and at the holes on top.... Any suggestions for better shakers, ie, things that aren't metal....

Stuart BeauneHead Niemtzow

Anyone know what Wiliiam Kelley implied he knew about the Ampeau estate?

Stuart BeauneHead Niemtzow

Too late, Mark.

I didn't say they were great values once Rosenthal adds its tithe......

They used to be...

Stuart BeauneHead Niemtzow

Happy to "fill in"...or add (or answer) what I can.

The Baudes and Combottes are two very special 1er crus that Hubert has...both top vineyards in their communes...and under the radar, too.

Stuart BeauneHead Niemtzow

I've long thought of Georges Lignier as an excellent estate. An estate overshadowed in the press by the more ebullient team of the late Romain and his father, Hubert (vs. the serious, taciturn Georges in charge during the '80s and '90s). Romain made clear that in addition to using more oak than thei...

Stuart BeauneHead Niemtzow

Stuart BeauneHead Niemtzow wrote: ↑
October 31st, 2018, 10:34 am

William Kelley wrote: ↑
October 30th, 2018, 9:03 am

Mason H wrote: ↑
October 30th, 2018, 8:54 am

And what a wine it is!
Is it public knowledge that Ampeau has sold?
Not to me....

what info are you trying to share here??

BUMP

CLOUSSEAU

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