Search found 1788 matches

by Oliver McCrum
October 1st, 2019, 12:03 pm
Forum: Wine Talk
Topic: 2015 Barolo - A few thoughts
Replies: 43
Views: 2878

Re: 2015 Barolo - A few thoughts

I would love to here your thoughts on what's been going on at Scavino. The portfolio has a whole new life these days. It would have to be a miracle, since Scavino was the producer who scared me off Barolo for nearly a decade. ('How much wood could a woodchuck chuck...") There seems to have been a b...
by Oliver McCrum
September 26th, 2019, 4:50 pm
Forum: Wine Talk
Topic: Sane, old-school Napa Valley Cab producers
Replies: 76
Views: 4095

Re: Sane, old-school Napa Valley Cab producers

Cathy Corison is NOT what I would call "Old School". I'm not saying her wines aren't tasty - they are indeed very, very tasty - but they have nowhere near the kinda structure I would want to see in an "Old School" wine. In fact, I don't perceive much in the way of any structure whatsoever in a Cori...
by Oliver McCrum
September 26th, 2019, 9:18 am
Forum: Wine Talk
Topic: A Fall Horror Story: Carbonation in.....Zinfandel?!!!!
Replies: 26
Views: 1290

Re: A Fall Horror Story: Carbonation in.....Zinfandel?!!!!

It’s secondary fermentation from residual sugar, which is sugar from high brix grapes which didn’t ferment — not added sugar, as nobody would add sugar to Paso zin. In other words, not all the sugar fermented, but then at some point after the cork was put in, it fermented, and now all the CO2 emitt...
by Oliver McCrum
September 19th, 2019, 5:05 pm
Forum: Wine Talk
Topic: The best italian sparkling wine
Replies: 9
Views: 586

Re: The best italian sparkling wine

A very funny Chicago wine merchant I know once said that Franciacorta is a cover band, which I thought was very good. I prefer Italian sparkling wines made of Italian varieties, rather than those that mimic Champagne. There are some native varieties that do well with 'classic method,' as well as tho...
by Oliver McCrum
September 17th, 2019, 10:20 am
Forum: Wine Talk
Topic: TN: More Bottom Feeding @ Total Wine...(short/boring)
Replies: 33
Views: 1708

Re: TN: More Bottom Feeding @ Total Wine...(short/boring)

BUTTERCREAM CHARDONNAY 750ml California - Tastes like silken butter dripped over a fresh croissant. A decadent Chardonnay perfect for enjoying on the dock of the bay, the backyard, with friends, or really anywhere! Vegan It would be fun if a natural wine marketed itself and embraced its stereotypes...
by Oliver McCrum
September 12th, 2019, 11:45 am
Forum: Wine Talk
Topic: 2016 barbaresco buying intentions?
Replies: 49
Views: 4794

Re: 2016 barbaresco buying intentions?

I'm watching the 2016 Produttori trickle onto California shelves (digitally). If I can find a good price I'll be going for a case of that (which is very, very rare occurrence for me). We'll see if I can push my local Total Wine to order it for something like the 29-31$ price they for the prior vint...
by Oliver McCrum
September 10th, 2019, 9:03 am
Forum: Wine Talk
Topic: Do you eat grapes?
Replies: 49
Views: 1778

Re: Do you eat grapes?

D@vid Bu3ker wrote:
September 10th, 2019, 4:50 am
I refuse to take my wine in pill form.
Nice one.
by Oliver McCrum
August 28th, 2019, 3:52 pm
Forum: Wine Talk
Topic: Some impressions on the 2015 Barolo vintage
Replies: 73
Views: 8495

Re: Some impressions on the 2015 Barolo vintage

Peter, I haven't had an 06 for 3 years, so I don't have any recent data points. It is a very good vintage, one worth owning. I just happen to like the vintages listed a bit better. I think 2006 will be excellent in 10-15 years, but it is too big right now. You also asked why I included the 08 - goo...
by Oliver McCrum
July 26th, 2019, 12:09 pm
Forum: Wine Talk
Topic: TN: 2016 Emidio Pepe - Trebbiano d'Abruzzo (Italy, Abruzzi, Trebbiano d'Abruzzo)
Replies: 46
Views: 2023

Re: TN: 2016 Emidio Pepe - Trebbiano d'Abruzzo (Italy, Abruzzi, Trebbiano d'Abruzzo)

'Triple A' is 'Agricoltori, Artigiani, Artisti', a kind of association of natural producers.
by Oliver McCrum
July 24th, 2019, 11:39 am
Forum: Wine Talk
Topic: TN: 2016 Emidio Pepe Montepulciano d'Abruzzo (Italy, Abruzzi, Montepulciano d'Abruzzo)
Replies: 12
Views: 980

Re: TN: 2016 Emidio Pepe Montepulciano d'Abruzzo (Italy, Abruzzi, Montepulciano d'Abruzzo)

Brian G r a f s t r o m wrote:
July 22nd, 2019, 1:27 pm
Thank you for posting that, Oliver. I purchased my bottle in Rome, so, presumably, it was the younger vines. If, in fact, it was, now I am *very* interested in trying the old vines bottling.
As far as I know everything that's sold in Italy is the non-old vines bottling.
by Oliver McCrum
July 21st, 2019, 10:19 am
Forum: Wine Talk
Topic: TN: 2016 Emidio Pepe Montepulciano d'Abruzzo (Italy, Abruzzi, Montepulciano d'Abruzzo)
Replies: 12
Views: 980

Re: TN: 2016 Emidio Pepe Montepulciano d'Abruzzo (Italy, Abruzzi, Montepulciano d'Abruzzo)

I miss these, but simply cannot afford them anymore. Too bad. If I'm ever in your neighborhood, I may ask you to open one up for me! Envoyer had them earlier in the year for about $50 Bear in mind that some of the Pepe Montepulciano sold in the US is the Italian bottling, which is not the same as t...
by Oliver McCrum
June 13th, 2019, 5:11 pm
Forum: Wine Talk
Topic: This puts Spinal Tap to shame
Replies: 20
Views: 2055

Re: This puts Spinal Tap to shame

I use Luca Marroni's score and multiply by 5. I only buy wines over 490.
by Oliver McCrum
June 11th, 2019, 4:19 pm
Forum: Wine Talk
Topic: Accessible Barolo Vintages
Replies: 90
Views: 5233

Re: Accessible Barolo Vintages

No, wouldn't put 2011 in same category as 2009. It's more approachable than 2010 and 2013 but I found 2009 to be very fruit dominant with ripe fruit. 2011 is much more balanced than 2009 but not as big in structure as 2010 imo. I have actually had very good luck with 2005s over the last 2-3 years. ...
by Oliver McCrum
May 7th, 2019, 8:12 pm
Forum: Wine Talk
Topic: We Got Timorasso..
Replies: 27
Views: 1112

Re: We Got Timorasso..

... He also mentioned that Timorasso remains the one Piedmont white grape variety that has real serious aging potential, 20+ years of development. That is in and fingers crossed will be producing wine in a few years.... Tom Don't forget Gavi/Cortese. While I've yet to taste a mediocre Timorasso, I ...
by Oliver McCrum
May 7th, 2019, 10:50 am
Forum: Wine Talk
Topic: We Got Timorasso..
Replies: 27
Views: 1112

Re: We Got Timorasso..

Tom DeBiase wrote:
May 6th, 2019, 8:05 am
... He also mentioned that Timorasso remains the one Piedmont white grape variety that has real serious aging potential, 20+ years of development. That is in and fingers crossed will be producing wine in a few years....

Tom
Don't forget Gavi/Cortese.
by Oliver McCrum
May 4th, 2019, 11:25 am
Forum: Wine Talk
Topic: Which varietal is least and which is best suited to new oak?
Replies: 55
Views: 1690

Re: Which varietal is least and which is best suited to new oak?

Re chestnut: If you make a barrel or tank with chestnut the wine you age in it will be almost nastily astringent. So usually the interior is coated with paraffin or something else to neutralize the roughness. I sold some uncoated chestnut barrels to Mondavi around 1984. The results reminded me of u...
by Oliver McCrum
May 3rd, 2019, 10:23 am
Forum: Wine Talk
Topic: Technical data for wine. Tell the whole story.
Replies: 25
Views: 1005

Re: Technical data for wine. Tell the whole story.

One thing that's worth remembering is that alcohol can, by itself, give the impression of sweetness, so you can't be sure something has RS just because it seems sweet. Which is not to say that there isn't a lot of RS! Whenever I look at the tech data on winery websites, the ABV is always there. And...
by Oliver McCrum
May 1st, 2019, 8:49 pm
Forum: Wine Talk
Topic: Tasting Question
Replies: 15
Views: 809

Re: Tasting Question

Doug Schulman wrote:
May 1st, 2019, 9:45 am
If there's even a decent wine shop near you, I would go there and ask for their suggestions. That would be a lot easier and just as helpful (for your purpose) as trying to track down a bunch of specific wines people suggest here.
I second this. A good local wine shop is a great resource.
by Oliver McCrum
April 4th, 2019, 11:23 am
Forum: Wine Talk
Topic: Pairing with liver
Replies: 48
Views: 1604

Re: Pairing with liver

Mark Christenson wrote:
April 4th, 2019, 8:40 am
Neal.Mollen wrote:
April 4th, 2019, 8:26 am
Matthew King wrote:
April 4th, 2019, 8:23 am
A nice Chianti ... with some fava beans.
I am shocked it took 8 posts to get here.
Especially because the correct answer is Amarone (in the book).
It's a regional food and wine pairing from the Veneto, which is a nice touch.
by Oliver McCrum
April 1st, 2019, 10:16 am
Forum: Wine Talk
Topic: What are your top italian whites ?
Replies: 92
Views: 2833

Re: What are your top italian whites ?

I agree with many of these. For me, top examples of Fiano di Avellino, Greco di Tufo, Soave, Etna Bianco (especially Pietramarina), Timorasso, and sometimes Verdicchio. All of these can age. I have had some wonderful wines from less well-known varieties in Campania, too, such as Falanghina Beneventa...
by Oliver McCrum
March 26th, 2019, 9:51 pm
Forum: Wine Talk
Topic: Bombino Bianco
Replies: 8
Views: 370

Re: Hmmm...

Tom, small world, I suppose. Last Friday I had a few vintages of this at Fattoria Paradiso in Emilia-Romagna. It's not a variety that I had any interest in tasting again; too simple. From that region, anyway. And FP's is probably one of the better examples. Tim....do you know if that Rivera you lik...
by Oliver McCrum
March 26th, 2019, 3:49 pm
Forum: Wine Talk
Topic: 750Daily: Alto Piemonte Wines
Replies: 4
Views: 498

Re: 750Daily: Alto Piemonte Wines

Perfectly reasonable to group them together, Tom, they're all in Northern Piedmont, which after all is how we translate Alto Piemonte.
by Oliver McCrum
March 22nd, 2019, 4:05 pm
Forum: Wine Talk
Topic: Burlotto Barolo Monforte d'Alba
Replies: 3
Views: 504

Re: Burlotto Barolo Monforte d'Alba

Prapo is a wonderful site.
by Oliver McCrum
March 7th, 2019, 9:54 am
Forum: Wine Talk
Topic: Jamie Goode on brett, TCA, ladybugs, smoke taint and mousiness
Replies: 62
Views: 2375

Re: Jamie Goode on brett, TCA, ladybugs, smoke taint and mousiness

There are many different strains of Brettanomyces, too. Someone at Davis did a tasting of a Syrah from Woodbridge re-fermented with different strains of Brett and the resulting wines were fascinating. One of them took my back to all of the Bordeaux wines I grew up on...
by Oliver McCrum
February 14th, 2019, 10:24 pm
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

Don't forget winery contamination. 1989 Ducru-Beaucaillou anyone... And I am no fan of the sugar corks. I have dramatically cut back on purchases from producers who use them, despite the (overstated IMO) "green" claims. I am curious what is not green about the sugarcane based corks and do you have ...
by Oliver McCrum
February 13th, 2019, 11:42 pm
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

I was shocked tonight to open a 2010 Calabretto Etna Rosso and find a synthetic cork, not Diam or natural cork. This wine was just released but is nowhere near ready. Are there any synthetics that would be worth using on a wine meant to age ten-plus years? None that I know of... Nomacorc Bio is mad...
by Oliver McCrum
February 13th, 2019, 3:23 pm
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

No, they're made by the same method as the regular Diam corks, just shaped differently. With any discussion of Diam we have to make sure we're talking about the same thing, I am only referring to Diam-branded corks or the Mytik sparkling equivalent. There are various other micro-agglomerate corks th...
by Oliver McCrum
February 13th, 2019, 10:32 am
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

Diam corks have a low oxygen transfer, at the low end of natural corks...one reason they are popular with White Burg producers. Low oxygen transfer means the wine is more prone to reduction in the bottle. On top of that, diam corks have very tight tolerances (i.e. high consistency between corks) of...
by Oliver McCrum
February 13th, 2019, 10:28 am
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

Diam makes a champagne cork as well...I forget what they call it. TCA can get into a wine in the cellar. Also, reduction can sometimes be confused with TCA...the rule is that TCA gets worse with air time, reduction gets better (reduction reduction!). Mytik is the Diam Champagne cork. We import thou...
by Oliver McCrum
February 12th, 2019, 8:57 pm
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

Alan Rath wrote:
February 12th, 2019, 6:41 pm
Eric Lundblad wrote:
February 12th, 2019, 5:50 pm
How do we know that Diam doesn't cause Autism?
Only in inoculated wines.
Nice one.
by Oliver McCrum
February 12th, 2019, 5:36 pm
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

I think this idea that corks contribute some positive character to wine is one of the red herrings the cork industry is putting out, to distract from the essential problems with their product. The so-called "corkions," though there is debate about the name: cuarks and corkinos have also been propos...
by Oliver McCrum
February 12th, 2019, 9:47 am
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

First off, the process in which DIAM's are made - hitting tiny natural cork particles with super critical CO2 - has been shown to remove TCA but also to remove other 'particles' that provide 'positive' attributes to many of natural corks - a 'woodiness' perhaps, and some tannic compounds as well. I...
by Oliver McCrum
February 12th, 2019, 9:46 am
Forum: Wine Talk
Topic: Diam corks?
Replies: 132
Views: 3603

Re: Diam corks?

I love Diam; no TCA, and much better consistency than whole cork. We encourage our producers who haven't switched to screw caps to use Diam. (I am only referring to actual Diam-branded corks, though, we have had the worst luck with other micro-agglomerates.)
by Oliver McCrum
February 7th, 2019, 9:05 am
Forum: Wine Talk
Topic: SFChron: Intentional Brett Infected Wine
Replies: 14
Views: 757

Re: SFChron: Intentional Brett Infected Wine

Tom,

I have tasted Brett in some macerated whites, and it tastes different to me than in red wines.
by Oliver McCrum
January 24th, 2019, 9:21 am
Forum: Wine Talk
Topic: Want to taste a wine with obvious VA...in the name of learning...
Replies: 67
Views: 2036

Re: Want to taste a wine with obvious VA...in the name of learning...

I found in the past that the vinegar I was making had too much ethyl acetate in it, in fact that most home-made vinegar does. Removing the SO2 seems to reduce the amount of EA in the finished vinegar. Not very scientific, I'll admit.
by Oliver McCrum
January 23rd, 2019, 4:55 pm
Forum: Wine Talk
Topic: Want to taste a wine with obvious VA...in the name of learning...
Replies: 67
Views: 2036

Re: Want to taste a wine with obvious VA...in the name of learning...

I think it's SO2 as much as sterile filtering that makes it a challenge to get good acetobacter growth in leftover wine. It also helps if the wine is placed into a container with a larger mouth. I've made vinegar from wine, just takes some effort to get it started (I used an apple cider vinegar wit...
by Oliver McCrum
January 16th, 2019, 10:32 am
Forum: Wine Talk
Topic: Determining flawed/bad/corked wine directly from restaurant cellar
Replies: 23
Views: 1126

Re: Determining flawed/bad/corked wine directly from restaurant cellar

Are you extremely sensitive to TCA? I am admitted relatively insensitive to TCA but rarely have a single bottle that’s corked at a restaurant much less 3 of the same wine. Like Steve noted, if I’m not sure I ask to let it sit a few minutes to get a better idea as to if it’s flawed or not. How that ...
by Oliver McCrum
January 7th, 2019, 5:23 pm
Forum: Wine Talk
Topic: Accessible Barolo Vintages
Replies: 90
Views: 5233

Re: Accessible Barolo Vintages

While not Barolo, 2014 Giacosa Nebbiolo d'Alba Valmaggiore is absolutely delicious right now and punches way above its mid-$30s weight. I quite agree; if the question is 'accessible Nebbiolo' the answer is often not Barolo. To answer the OP, on the other hand, my current favorites are '12 and '14. ...
by Oliver McCrum
January 3rd, 2019, 9:55 am
Forum: Wine Talk
Topic: You can all kiss my Welsh ass
Replies: 75
Views: 6301

Re: You can all kiss my Welsh ass

Shouldn't that be Welsh arse?
by Oliver McCrum
December 24th, 2018, 9:34 am
Forum: Wine Talk
Topic: Busting terroir myths: The science of soil and wine taste
Replies: 146
Views: 5501

Re: Busting terroir myths: The science of soil and wine taste

I am sure this is true. If you walk through the brush around vineyards in Mediterranean areas you will find that many of the plants there are wild herbs; in effect you have a wild Herbes de Provence mixture growing all around the vineyard, so it's not surprising that the wines end up with a backgro...
by Oliver McCrum
December 22nd, 2018, 10:49 am
Forum: Wine Talk
Topic: Busting terroir myths: The science of soil and wine taste
Replies: 146
Views: 5501

Re: Busting terroir myths: The science of soil and wine taste

Is there any evidence that the garrique in the south of France really does impart its aromas? Yes. Other compounds make their way into the grape tissue that same way as smoke taint (guaiacol and 4-methylguaiacol) and eucalyptol. One of the native shrubs here is apparently responsible for a signatur...
by Oliver McCrum
December 7th, 2018, 8:39 am
Forum: Wine Talk
Topic: Non-malolactic white wines
Replies: 28
Views: 1112

Re: Non-malolactic white wines

True.
by Oliver McCrum
December 4th, 2018, 10:59 am
Forum: Wine Talk
Topic: Non-malolactic white wines
Replies: 28
Views: 1112

Re: Non-malolactic white wines

The great majority of Italian white wines are not put through ML.
by Oliver McCrum
December 3rd, 2018, 4:44 pm
Forum: Wine Talk
Topic: TN: Il Chiosso Colline Novaresi Nebbiolo 2010
Replies: 14
Views: 523

Re: Yup...

TomHill wrote:
December 3rd, 2018, 11:06 am
Tim Heaton wrote:
December 3rd, 2018, 10:22 am
Faro? maybe the region of Fara?

thanks for the fine note
Yup, Tim...Fara is the region. Faro is the grain.
Tom
Sorry, Tam, Farro is the grain, Faro and Fara are both regions.
by Oliver McCrum
November 30th, 2018, 10:25 am
Forum: Wine Talk
Topic: A question for those in tasting groups or do different parts of a bottle taste different?
Replies: 25
Views: 730

Re: A question for those in tasting groups or do different parts of a bottle taste different?

The middle part of the bottle is the best, everyone knows that. I pour out the other parts.
by Oliver McCrum
November 3rd, 2018, 12:23 pm
Forum: Wine Talk
Topic: Reductive vs Sulfur
Replies: 48
Views: 2099

Re: Reductive vs Sulfur

Alan Rath wrote:
November 3rd, 2018, 12:05 pm
Ooh, instead of "reductive", I'm going to start describing wines as "thiolic".

O Mercaptan! my Mercaptan!
Very clever, Alan.
by Oliver McCrum
November 1st, 2018, 11:37 am
Forum: Wine Talk
Topic: Master Somm Invalidation
Replies: 207
Views: 16400

Re: Master Somm Invalidation

Tom, To be fair, who cares is the men and women who dedicate themselves to the challenge of passing the MS and becoming a part of their brother/sisterhood in the Court, while increasing their earning potential. No different than working on a Masters or PHD program, do I care, not really, do I care ...
by Oliver McCrum
October 29th, 2018, 11:06 am
Forum: Wine Talk
Topic: Some Sunday fodder: Your highest rated or most memorable bottle of domestic Pinot Noir EVER
Replies: 150
Views: 6055

Re: Some Sunday fodder: Your highest rated or most memorable bottle of domestic Pinot Noir EVER

M. Dildine wrote:
October 29th, 2018, 10:26 am
I've had two - a '78 Chalone with about 24 years on it, and a '91 Dehlinger with about 15 years.
An older Chalone was my standout. Maybe 1980.

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