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

Brian Gilp

The best that I have had is Moroder Conero riserva but it’s been many years as I can’t easily find it in my market. Not sure if it meets your price target these days. I don’t have a huge amount of experience with this grape but have also enjoyed Valle Reale and Masciarelli.

Brian Gilp

The appellation or the grape?

Brian Gilp

Nice to see the RdV included. I had high hopes after the release of the 2009 Lost Mountain but nothing I have tried since has thrilled me while pricing has increased. As you note, good but lacking. I stopped buying a few vintages ago and haven’t had the 2015 but your note seems in line with prior vi...

Brian Gilp

Not much different at all. I find wine easier than beer as the pH and alcohol make it a little more resilient against infection. Only book that I still refer to is http://www.techniquesinhomewinemaking.com/ The more basic books just take up space. Those were fine for basic understanding but useless ...

Brian Gilp

Wrote (writes?) a column about food and wine for a Madrid paper. Wrote a book on Wines of Rioja and northwest Spain. Favors more traditional producers over modern. He has posted occasionally here and on Disorder.

Brian Gilp

Does anyone know if Verite or Trinite Estate are in danger? I believe they in the Chalk Hill area. The fire burned right over Chalk Hill, Verité is in the middle of it. No word on whether they or Calluna Estate sustained damage. They had some new construction going on at Verité when I drove by last...

Brian Gilp

Chris Seiber wrote: ↑
November 1st, 2019, 11:06 pm
I went through a decent number of those from the early 2000s and enjoyed them, but it’s been a long time now.

Wasn’t it a project of some wine writer or critic?

Victor de la Serna

Brian Gilp

We had 11 vintages back to 1991 a couple of days ago. The 2008 was really nice, although it was paired against the 2002 and 2007, which are blockbusters (02 was my WOTN). Was the 1994 one of them and if so thoughts? For reasons that make no sense, I still have some that I just never open. I guess I...

Brian Gilp

Looking like I'll be leaving about 30 tons out there when it's all said and done. A split between Pinot and Chard. What would I do if winery X came to me with an offer of 50% of what I sold to others? No way. I won't give a bottom feeder ultra quality fruit and an unfair advantage in the market and...

Brian Gilp

I missed this when originally published. Treating two areas in MD for spotted lanterfly. Spotted Lanternfly treatments begin in Cecil, Harford counties MDA found a small population of spotted lanternfly in these two areas PUBLISHED ON SEPTEMBER 9, 2019 The Maryland Department of Agriculture is worki...

Brian Gilp

This sounds like a version of carbonic maceration that was used at a winery I worked at once. We used large plastic containers that I think were roughly 100 gallon that had lids that screwed on so the pressure wouldn't blow them off. I think they were fitted with gaskets as well but not sure. I don'...

Brian Gilp

I have really started to question this lately. My wife buys a lot of wine herself and then some of it ends up not getting consumed within what I would consider to be the optimal time frame. While I try to keep my nose out of her wine, I just can't help myself. So every six months or so, I sort throu...

Brian Gilp

MitchTallan wrote: ↑
September 24th, 2019, 8:54 am
Long Meadow Ranch

After Corison? I loved the one's that she made but haven't tried any since her departure.

Brian Gilp

This is indeed sad news. I have enjoyed most of the wines that I have had from Harrington over the years. Just last week, I was in the cellar and noted that I only have a few random bottles left and that I needed to reload this fall. I will be stocking up when he sells off the remaining inventory.

Brian Gilp

In Maryland we have a grape growers association that puts on new grower symposiums once or more times per year. Similar organizations exists in Pennsylvania and Virginia and provide similar opportunity and resources related to standard practices/lessons learned for the area. Not exactly what you are...

Brian Gilp

It typically takes about 10 new wineries to contact to get 2-3 wineries to visit. When I was planning our trip in 2016, my ratio was closer to 15 contacts per 1 winery to visit as I don't have the same situation as Howard. You need to start early as many wineries didn't respond for many days and in...

Brian Gilp

I'd be happy if a visitor asked me any of these questions. I’m sure the winemaker would find these questions enjoyable. However, the article is about visiting wineries during harvest. The chance of having any substantive time with the winemaker during that time is almost zero. I’m sure the tasting ...

Brian Gilp

My favs were always the Albariño and the Petit Syrah. Recently opened the 2011 and 2012 PS side by side and both are still going strong. Highly recommend.

Brian Gilp

My wife drinks a lot of California Chardonnay and I get the same reaction as the OP in much of it. Not all of it by any means and I am absolutely not saying all Chardonnay or even all California Chardonnay is bad. But there a taste in many that I find completely off putting. I’ve given up trying to ...

Brian Gilp

My employer is blocking me from that site. I am sure to keep me safe. I have tasted many vintages now of Barboursville and will admit that I like the neb the best but it really is hit or miss. Recent vintages of Octagon haven't impressed me like older vintages but not sure if that is the wine or me ...

Brian Gilp

Mark Golodetz wrote: ↑
August 17th, 2019, 4:54 pm
Lots of Leroy 1991.
RSV and Richebourg $218. VR Beaumonts $85, and the Latriciere $149.

I attended a Chicago wine company auction in late 94 or early 95 where the 1991 Leroy Musigny went for $300 or $320. I forget the exact price.

Brian Gilp

The fact that some of the wineries mentioned won’t take groups larger than 6 is a real PITA. I have a group of 8 for which I am making plans so some of those I want to visit are off the list. Planned 3 days for the same group in Napa/Sonoma a few years ago and was never told by any winery that they ...

Brian Gilp

It's a matter of perspective and goals. 1000 bottles doesn't seem like a huge amount if you are aging a good percentage of that, enjoy a fairly broad range of regions and grapes, and sometimes buy more than 1 or 2 of things you like. Consumption is also a factor. If you stopped buying right now, ho...

Brian Gilp

I set up an appointment with Sabine at Marc Morey via e-mail and without any introduction three years ago. Wonderful visit and I am a big fan of her wines but they don’t get much love here.

Brian Gilp

Can retailers in Ohio sell wines that they didn’t procure via a wholesaler? The state minimum pricing and odd laws there make me wonder. But if they can, then I would maybe that’s an option to share allocations without the concerns you note. I know that I have bought a few things in When in Dayton t...

Brian Gilp

See if you can find an Etna rosso and a muscadet for a red and a white to try. Don't spend the money for a single vineyard Etna, just a basic rosso. I think you can still find basic rosso under $20/btl.

Brian Gilp

For what you asked Otto's list is great. But based on what you listed as having liked I am not sure that you want high tannin and acidity without knowing more about what specific wines you have had. Lets use the Pinot Noir as an example. I don't find most of them to have high tannin and high acidity...

Brian Gilp

I have had allocations go up or down in the past if I wait to order. This has only happened on low allocations (1 or 2 bottles) and nothing for which there is an ample amount.

Brian Gilp

The real concern is how long the heat wave will last. At these temperatures, the vines will shut down in order to preserve themselves, and no amount of irrigation will change that in the short term. This happened in our area in 2006 with extreme temperatures for quite some time in July. The vintage...

Brian Gilp

That is sunburn ... basically the vine, in the interest of self-preservation, has abandoned those berries and stopped providing them with water so they shrivel. I've seen it happen here in Oregon in 2015 on vines with western exposure and limited water availability on days with 100+ F temps. It is ...

Brian Gilp

Not ITB, but a few years ago decided to humble myself by growing grapes and making wine in my Dallas backyard. While on a biz trip this past week, the ~30lbs of grapes hanging were entirely eaten by squirrels. Had to vent. Now seeking local fruit so I can make something this year. I feel for you. I...

Brian Gilp

An aside: I lived in Virginia for well over a decade. During most of that time, I was running my own wine business, as I do today. I sometimes hosted French winegrowers at my home. When I did, I would open a white wine as an aperitif and ask them where they thought it was from. I earned heated disc...

Brian Gilp

Agree with the winery insights for the most part, but I would put the King Family Viognier in the oakier, more voluptuous category, at least compared to other from VA. Interesting. The 2013 which I really enjoyed wasn’t that way and probably influenced my memory. Still have one bottle and checked l...

Brian Gilp

Is Crozet pizza still worth a stop? Loved prior visits but the last was many years ago and I understand they expanded and might have changed ownership to the next generation. Little late for wineries but a few thought on my favorites: King Family - have like Meritage and Viognier. Viognier made in a...

Brian Gilp

I cooked the first of the "short loin tail" that they threw in with my last shipment... I was blown away by this beef. As tender as any filet and among the most beefy, dry-aged flavor pieces of beef I've ever had. Will be getting more of this. Anyone else tried this cut? It's my favorite steak, and...

Brian Gilp

In general wrt both frost and heatwaves it depends on time of year, duration, and temperature extremes. With frost, it is common to kill off primary buds but the plant will push secondary buds. Impact later and smaller crop. The later or more sever the frost, the more sever the impact. So impact to ...

Brian Gilp

Maybe not the worst thing, but I am not looking forward to putting on netting in the 100 degree heat this weekend.

Brian Gilp

I love Urban Eats. I try to eat there once a day when I visit. For wineries there are obviously lots of options and many have already been mentioned. My favorites are Tyler and Chanin out in the ghetto. Believe tastings are by appointment only. Industrial Eats in Buellton is what I think you mean [...

Brian Gilp

I love Urban Eats. I try to eat there once a day when I visit.

For wineries there are obviously lots of options and many have already been mentioned. My favorites are Tyler and Chanin out in the ghetto. Believe tastings are by appointment only.

Brian Gilp

For pizza with tomato sauce or better yet, sliced fresh tomatoes, I prefer Lacryma Christi del Vesuvio. The greater the proportion of Piedirosso the better. If you start piling on meats like sausage or pepperoni then a basic aglianico can be nice. We often have a white pizza with bacon and mushrooms...

Brian Gilp

Thanks for the note on the peacock. You don’t see many mentions of them here. The way you describe the 14 is in line with how I remember the 12 & 13 although I haven’t tasted either recently. I think that the style of the winemaker. He also makes the Priest Ranch wines and gets you some of the same ...

Brian Gilp

I have no clue. I do it because I am lazy and as noted don’t find there to be much impact from the yeast. Even the last glass of the bottle isn’t bad. I find the yeast in home brew to be more of an issue. I can’t explain why this would be as it makes little sense to me.

Brian Gilp

FWIW Movia has been doing this for a number of years. I don’t remember when I first read about it but it had to be close to a decade ago. Also, not sure that disgorgement is required. I make a sparkling wine that I keep under crown cap until consuming and haven’t had any significant issues with the ...

Brian Gilp

That’s what I understand wrt oil and sulfur. I don’t use oil as it’s also not supposed to be mixed with captan. I haven’t had significant mite issues and little powder pressure so sulfur is sufficient for my needs.

Brian Gilp

Like already stated, you need to remove the flooring before you can assess the real status. John maybe right in that you don’t have enough floor space to compensate. I hadn’t considered that when I responded previously but I have significantly more floor area and my cellar is at 64 measured at eye l...

Brian Gilp

I wouldn’t expect mummies from phomopsis this early in the season. It usually doesn’t hit the berries until they start to ripen.

Brian Gilp

The first picture looks like black rot to me. Looking at the dry shriveled black mummy in the upper left. The bottom picture may also be from black rot as well but I am not positive. https://grapesandwine.cals.cornell.edu/newsletters/appellation-cornell/2014-newsletters/issue-17/managing-black-rot/ ...

Brian Gilp

In Santa Rosa there is Hobo which IMO is putting out some really good stuff at great prices. My preference is for the Hobo label but drink a good amount of the Folk Machine as well. Alcohol levels are on the low side for most wines and some will be below 12%. https://www.hobowines.com/collections/ T...

Brian Gilp

A single 90 turn and out gives you lots of options even if the run is fairly long. I’ve got something similar but with a few more challenges and still move 1200 CFMs. If you pursue this, the first thing to do is to verify that you have a run that isn’t obstructed. Ceiling/floor joists don’t always r...

Brian Gilp

My 100+ year old Griswold cracked this year, which was my fault as I took it out of a cold cabinet and put it on too high of heat. So I researched replacements thoroughly. I considered Finex, Field, Smithey, Stargazer, and a few others. Ultimately I settled on Stargazer. The reviews were great and ...

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