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

Stuart BeauneHead Niemtzow

FWIW. for less that that price you can get a Waring electric pizza oven....a small one. https://www.webstaurantstore.com/search/waring-pizza.html I've had the "commercial" double decker in my garage for the last 4 years...and love it...it goes up to 800 degrees, though I cook at 550-600....pizzerias...

Stuart BeauneHead Niemtzow

Craig, nice report. Patrice Rion (who was still at Domaine Daniel Rion then) made astonishing 1999s. I've only opened a few of mine..but...it's all there.

Ron Slye, how about a followup report on your tasting, etc.? (I am always disappointed when there is no followup after such a question.)

Stuart BeauneHead Niemtzow

https://ellucky.com/product/lavatools-javelin-pro-duo-ambidextrous-backlit-instant-read-digital-meat-thermometer-orange/?attribute_pa_title=default-title&utm_source=Google%20Shopping&utm_campaign=ellecky&utm_medium=cpc&utm_term=20606&gclid=Cj0KCQiAiZPvBRDZARIsAORkq7fR7oxZz3o9TBA21WOl4LyhM1XzDB4Ji27p...

Stuart BeauneHead Niemtzow

Is this "Les Cras"?

or another "Chambolle" villages by Patrice?

I think it's still too early to evaluate 2005...maybe 7-8 years too early, sadly.

Stuart BeauneHead Niemtzow

[popcorn.gif] I'm not arguing anything about DIAMS. I know almost nothing about them. I hadn't realized that the problem was "solved". What is/was the solution? And when did "they" become "confident" they "solved" the issue? (And, who are "they"?) I am always happy to hear such news. But, I think wh...

Stuart BeauneHead Niemtzow

The problem is "random" to the degree that the corks' abilities to make good seals at the bottle necks is "random" because a cork is a natural , irregular product. Overdrying them in a kiln will randomly create too- rigid corks as the amount of drying any given cork can take is variable. If the goal...

Stuart BeauneHead Niemtzow

FWIW, I want to reiterate what a well known Puligny winemaker showed/told me in 2007. That when he kept a case of mid-90s wb, and some were premoxed.....the bad bottles had no protective so2 left in them; the good bottles, the expected amount given what was added at bottling. That was rudimentary re...

Stuart BeauneHead Niemtzow

"If" premox is solely due to a cork issue, then why aren't red wines affected at that same rate, or even at all?? I asked the same on post #73 but apparently no one thinks it's relevant. Tannins? other elements that distinguish them from WB? And, I don't presume that the same thing is not going on ...

Stuart BeauneHead Niemtzow

Need to define the problem first and foremost. What is "premox"? I say it is the universe of bad bottles randomly mixed in with wines that are fine in any given group. All these other factors are for vulnerablity. But, vulnerable wines are not "premoxed" wines if they are fine. Unless one focuses o...

Stuart BeauneHead Niemtzow

Need to define the problem first and foremost. What is "premox"? I say it is the universe of bad bottles randomly mixed in with wines that are fine in any given group. All these other factors are for vulnerablity. But, vulnerable wines are not "premoxed" wines if they are fine. Unless one focuses on...

Stuart BeauneHead Niemtzow

That's why they've never figured anything out, Mel. "So many things changed"......but there were plenty of good bottles that "ignored" all those changes. So, focus on the "premox" issue: why there are bad bottles within any given group...not the vulnerabilities of all of them. The culprit will never...

Stuart BeauneHead Niemtzow

Check out what?

Have you ever spoken to anyone in the cork industry about this issue?

Corks are supposed to make the good fit/be flexible....the bottles can't....

Stuart BeauneHead Niemtzow

I'll confirm the positive comments above. Finally got to taste it (the spicy version). Basically a crlispy chicken breast on a brioche type bun with some hot? sauce smeared onto the bun. What's not to like? Good quality; good portion; good taste. Price is a bargain. Not that experienced with Chick F...

Stuart BeauneHead Niemtzow

Mel Knox wrote: ↑
November 7th, 2019, 12:46 pm
D

One other question is the bore entry of bottles. When wineries used standard bottles, there was no problem. If the bore entry of the bottle--perhaps for a custom bottle-- is wrong then the cork will never seat properly.

Doesn't that issue also get back to the "too rigid" cork, Mel?

Stuart BeauneHead Niemtzow

Rauno, The "flaw" i'm interested in is the "premox". I make no claim what it really is; it might not be just "premature oxidation". In fact, it might be unrelated.

The problem is distinct, though. And, random.

Stuart BeauneHead Niemtzow

I clicked on the link, but it doesn't take me to a podcast. Is there a more specific link? Episode 342 https://www.youtube.com/watch?v=_Z4j2i1OH74 [cheers.gif] Thanks. Just watched the whole episode. My loss confirmed. Pretty geeky stuff about the vineyards and their ownership history; not as much ...

Stuart BeauneHead Niemtzow

Apparently, the early '90s was a popular time for new methods of ridding corks of taint in the drying process. I wish I were retired, so I could look into this in more detail. But, a half hour google search provided some interesting history....in Portugal, just around the time the premox started.......

Stuart BeauneHead Niemtzow

Does anyone know when kiln drying of wine corks began with regularity in Portugal?

Mel? You seem to have lots of contacts in the Deep Enology State. This should be easy to find out.

Stuart BeauneHead Niemtzow

I think we've heard that before, Mel.....for about 20+ years now.... Boulton's view on the "one cause alone" issue is the biggest reason nobody has solved the problem, IMO. People have chosen to overcomplicate the issue. When certain bottles are "premoxed" and others not....what is/are the variables...

Stuart BeauneHead Niemtzow

viewtopic.php?f=1&t=154281&start=100

a more complete discussion a year ago....

Stuart BeauneHead Niemtzow

Melprenox, You are aptly named. Then how do you explain the multitude of good bottles that are fine? Just lucky? No one is "selecting" corks. They are punched and then baked in a kiln to kill bacteria. Because they are natural things, they are very variable. The same heat in a kiln can render one as...

Stuart BeauneHead Niemtzow

I clicked on the link, but it doesn't take me to a podcast. Is there a more specific link?

Stuart BeauneHead Niemtzow

Wes makes some good points. Technical corks May be part of the solution but corks weren’t the cause of the problem. I still appreciate well matured white Burgundy but I am nervous about the whole situation Mel, it depends on defining "problem". To me the "problem" is the group of random wines that ...

Stuart BeauneHead Niemtzow

Sorry if my response seemed "entitled". Perhaps it was. Entitled to communication to understand the "etiquette" is indeed the issue. Everyone is "entitled" all around to know the rules/mores/"etiquette". We were clueless. Perhaps because third parties were involved; perhaps because we are. But, as a...

Stuart BeauneHead Niemtzow

Thanks for all your nice comments, invites and pm's.... I am hoping to spend a day in the Willamette Valley on Monday October 21. Will be staying in Portland with family for 3 days, so one day visiting and tasting is max. Really looking forward to this, a long time goal. (I've never been to CA wine...

Stuart BeauneHead Niemtzow

Marcus, we though, was calling our next two appointments: Walter Scott and Cristom. But, when we arrived at Walter Scott, we were (probably justifiably) greeted by a decidely annoyed winemaker who said we were an hour late and to come back "next time." (There is not likely to be a next time, sadly)...

Stuart BeauneHead Niemtzow

Having already committed to cellaring them, the premox phenonemon, if anything , has increased my appreciation of White Burgundy. Though I've had my share of premox (and not as much as I expected), it has helped me realize how great an aged (your criteria, but 15+ years) offers a great experience an...

Stuart BeauneHead Niemtzow

Thanks to the efforts and enthusiasm of Seth Long, who responded to this thread this summer, my wife and I had a lovely day of tasting and exploring in the Willamette Valley last week. Seth help put together the four appointments. And, he met with us the day before to taste his newest vintage of cha...

Stuart BeauneHead Niemtzow

I first went to Popeye's in New Orleans in 1980...yikes. It was legendary then, and had not expanded out of the NOLA region. Though I eat little to no fast food, I still think Popeye's is very reliable for slaw, red beans (I order no rice) and chicken in all forms. There is one not far from my offic...

Stuart BeauneHead Niemtzow

FWIW, I ordered some seeds on Amazon a couple of months ago. I still haven't gotten them and wrote to the vendor this week. They told me they have been delayed by customs (although that sounds a little fishy). I hadn't realized that products from England are now routed through Mexico to the US. I gu...

Stuart BeauneHead Niemtzow

Well, Paul, if that was all that was going on: plush/velvety/liquer like...it would be boring. Might as well drink some Cassis like they make in Burgundy. But, I never found the 2002 vintage, anywhere I tasted it, lacking in backbone or acidity to keep that fresh and, ultimately, let it age into som...

Stuart BeauneHead Niemtzow

Not sure why it would "scare" someone to have that overall effect. It really is a description of the quality of the fruit and concentration more than anything else. It says nothing about the underlying structure-- to me anyway. Of course, there are people with all kinds of "preferences". Like with m...

Stuart BeauneHead Niemtzow

Stuart BeauneHead Niemtzow

2002 Domaine Robert Chevillon Nuits St. Georges 1er Cru Les Vaucrains - France, Burgundy, Côte de Nuits, Nuits St. Georges 1er Cru (7/30/2019) There's intense liqueur cherry at this wine's heart. It has a highly perfumed nose of violets, iron, root vegetables, smoked meats and compost. It is plush ...

Stuart BeauneHead Niemtzow

Thanks, Ron, Mark! Yes...I mean seafood, but, also, whatever is the bounty of the harvest in mid-October in WA state. I assume that's some foraged things and some fruits, but...don't know. Mainly seafood, though. Not looking for "expensive", as that factors into the pleasure quotient. I agree on coo...

Stuart BeauneHead Niemtzow

Keep Joe's experience in mind....and suggest something for a mid-Oct 3 day stay...please. Want to experience the local bounty, but not haute cuisine versions. TIA

Stuart BeauneHead Niemtzow

https://emarketing-au.s3-ap-southeast-2.amazonaws.com/69221/VcKLQyScuzGhvpdwx2JLXFVhRSBZ7D-SxvskTqv3DKM/2037921.jpg both Rouget´s and Meo´s Cros Parantoux are superb, definitely (in my humble opinion) on or above the level of Beaumonts. Still a chicken and egg issue, but...I don't disagree. Cros Pa...

Stuart BeauneHead Niemtzow

However, I consider the Beaux Monts / Beaumonts to be the best 1er cru vineyard on the cote de Nuits generally, with some terrific producers involved in that vineyard, I also like Beaux Monts a lot, and voted accordingly, but I will rank it below a couple of other Vineyards (Malconsorts, Gaudichots...

Stuart BeauneHead Niemtzow

He made the 2000 vintage and was opening his own larger operation by March 2001 when I visited. A negotiant operation with his name. The things he made earlier (Patrice et Michele) were plots they owned as LMD says: Bourg Bon Batons and Chambolle-Cras (in the villages portion of that vineyard; I jus...

Stuart BeauneHead Niemtzow

Andrew: I think 1995 is a more difficult vintage to appreciate than 1996. Some of the 1995s were big tannic and closed, both at release and recently; the 1996s, have issues with overabundant acidities. I find 1996 more reliably pleasing. However, I consider the Beaux Monts / Beaumonts to be the best...

Stuart BeauneHead Niemtzow

Good advice so far. Will you be looking to eat out while in PDX? Yes, for sure. But, not haute cuisine, I'd think. Fun stuff; local takes/ingredients, hopefully. Since we're staying with a family of young cousins, need a fun place to take all to one night (7 people, plus us). They live in Happy Val...

Stuart BeauneHead Niemtzow

Good advice so far. Will you be looking to eat out while in PDX? Yes, for sure. But, not haute cuisine, I'd think. Fun stuff; local takes/ingredients, hopefully. Since we're staying with a family of young cousins, need a fun place to take all to one night (7 people, plus us). They live in Happy Val...

Stuart BeauneHead Niemtzow

My wife and I will be in Seattle in mid- October for almost 3 full days, heading to Portland thereafter. So, any suggestions...on both places to experience the bounty of the NW, and things not to miss are appreciated. Haven't been to the area in over 40 years...remember particularly the beautiful fe...

Stuart BeauneHead Niemtzow

Thanks for the info Cody. Shea is one of the best known vineyards in Oregon. Probably 10+ years ago I pondered some of their vineyard soil samples with Brian of Belle Pente. There are lots of Shea producers, including Shea...but in general, the Pinots are full bodied. Kelley Fox, on the other hand,...

Stuart BeauneHead Niemtzow

Thanks for all your nice comments, invites and pm's.... I am hoping to spend a day in the Willamette Valley on Monday October 21. Will be staying in Portland with family for 3 days, so one day visiting and tasting is max. Really looking forward to this, a long time goal. (I've never been to CA winer...

Stuart BeauneHead Niemtzow

why not!!

Stuart BeauneHead Niemtzow

Sounds great. Thanks for the invitation.

Stuart BeauneHead Niemtzow

My wife and I will be visiting in the Portland (OR) area in mid October. I haven't been in that area in over 40 years, and have never visited any wineries there. I have liked their pinot noirs and pinot gris over the years. Hopefully, I can figure out a day in that area visiting maybe 3 wineries. An...

Stuart BeauneHead Niemtzow

And, FWIW, I ordered some seeds on Amazon, and am waiting to receive.

Stuart BeauneHead Niemtzow

And, FWIW, some seeds I ordered in June..and am still waiting to receive....

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