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

You really don't need that much 'binning'. Don't have a bin for every bottle. You are just creating more work and making your database difficult to deal with. Find easy places to group things. Something like what Josh is talking about. Find a column that goes down to some sort of break in the rack d...

I have also found these deliver good wines for solid value.

One note, they use French oak on this. I do not know how much is new if any.

Does this mean they think Canadians have worse taste than Americans?

I think that is what struck me about the '16 version of this wine. Excepting the fact that I've never had a Savagnin from anywhere else, this was quite good without the typicity of the Jura in terms of voile, etc. I do love all the Sherry sorts of notes that can come with good Jura blanc but this Pe...

Question for you, Tom...I don't notice any mention of oak in your notes. Is it something you aren't sensitive to, or are these less American oak/dill-laden than most of the recent Ridge Zins? Not answering for Tom but I am in the ATP program. I've found the oak levels to be quite variable across th...

How you store the wine is probably better served by it's age than price. I don't Coravin but I do use Repour for older wines I think might be at peak or at risk of losing something over night. I reuse the cork when it's a young wine. Especially if I'm looking for some sort of development in terms of...

I am surprised on how the discourse on LdH evolved. I agreed with the original inclusion of LdH on the list, and given that I have 2007 LdH 375s to be shipped once it cooled down, it was a sad report. Anyone hve a different (i.e., postive) experience with LdH Tondonia 2007 - Cellartracker has a few...

I am surprised on how the discourse on LdH evolved. I agreed with the original inclusion of LdH on the list, and given that I have 2007 LdH 375s to be shipped once it cooled down, it was a sad report. Anyone hve a different (i.e., postive) experience with LdH Tondonia 2007 - Cellartracker has a few...

Just looked back. I can see that I have rated Gaston Hochar 01, 07 and 09 roughly the same whereas 96 I've rated lower (tasted in 17 and 18). Vivino have various vintages of Gaston Hochar available for $50-$60. I've seen the Hochar recently at Total Wine. I don't remember which vintage. There was a...

I would also recommend the Hochar to get a feel. It will give you a taste and let you know if you want to try more. Many of the bottlings of the 'grand vin' you find out there might be a bit young. I don't think it's more "modern" at all. You could call closer to primary and less mature. Most 'grand...

18 inches? Me thinks you consumed a large portion of it prior to it leaving the glass.

It seems better than usual. I was surprised to see all of the '14 and '15 Produttori marked down like that. The Alliet and the Pelican(which just had a thread go up yesterday) were good for me.

It should be noted that at least with respect to the "Ouille" bottling it is made in a non-oxidative style. It's fermented and aged in large foudres. I can't speak to the other bottlings of the domaine.

I tried the '16 earlier this year. It was the first time I had tried this wine and was quite impressed. I got a couple more off WineBid at a good price. I will look out for the '17.

Very cool. I'm guessing someone could give a decent ID on what kind of wine as in where it was from. But no precise ID on things like producer and vintage. A great conversation piece.

Honest question but does anyone really wait for reviews to purchase SQN or Realm? Or is just to make sure there isn't something wrong and they suddenly released below 90 pt wines?

Ooof. Bring on the tariffs?

2008 LdH Tondonia Reserva for $44. Bought the 07 from them just over a year ago at $33.

I have seen many many times Champagne being treated as something of an after thought at many wine geek events. It often felt like we just start with some expensive Champagne because that's what we are supposed to do. The vast majority of people would barely take note. Champagne is great wine. And no...

Being afraid of being having one's name on popular social media platforms certainly falls under the category of "a person opposed to new technology or ways of working". Pretending not having a button to carry out that task is a shield against it is only doubling down on that fear. Ease of sharing in...

This takes me back to the pre-Berserker days.

I would agree with Otto in that I think corked Champagne is almost always going to be caught easier and quicker. If Champagne is truly less often corked than other wines I would think it's due to the amalgamated or composite corks. Those are used by everyone and it seems to be that you will automati...

My concern with 'like/dislike' is that it becomes a beauty contest, of sorts. Every single topic/thread is rated, thus some that might be otherwise excellent get avoided, and others are spammed with likes for no good reason. In the forums I participate on the likes are also on the individual posts....

No. The East India is a sweet version.

I'm happy to be wrong on the Finos and such. I just have memories of learning that they were generally made to be drank within a year of bottling. And then being disappointed after translating the date codes on most of our local examples.

Makes me think of a dude that was around on Eboob back in the day. I think it was Brad Coehlo or similar? He used some...fanciful phrases. I remember Todd being particularly annoyed with his use of "blue stones" as a flavor.

I've never heard of it improving with age. I'm sure if made the right way it will hold for some time. The recent bottling from Ridge is pretty good. Compared to a bigger Beaujolais to me. As substantial as the fruit is nothing about it really made me think it will get better with age. It's a good wi...

Thanks for the note Brian. I've avoided trying too many Sherry's since we don't seem to get very many that are fresh out here. I think for the sweet styled versions that's fine. But for the dry I've understood you want them closer to bottling. When I've looked at the date codes they always seem to b...

I'll second Cabot Syrahs in this category.

The 2016 Alegre Valgañón Rioja is also really strong in terms of value.

Brian Tuite wrote: ↑
August 16th, 2020, 4:46 pm

Merrill Lindquist wrote: ↑
August 16th, 2020, 12:33 pm
Brian - we have 80 degrees and all that humidity. We did not get that much rain. Feels like I am in Boston!
We’re now 93° with 61%, it a hot sticky mess out there.

I dunno. Anyone got a vintage chart for the 4th Century?

There seems to be a lot of head in the sand thinking by wine growers in more southern regions of California. Climate is changing rapidly not slowly and many of these vineyards are in places that just won't survive global warming no matter what we do of do not believe. Needs to be some reality here....

Alan Rath wrote: ↑
August 14th, 2020, 4:52 pm

Cris Whetstone wrote: ↑
August 14th, 2020, 4:45 pm
As of this weekend she won't be picking up allocations for herself for quite some time.
Well, she might, but she’ll have dudes with guns to load and unload for her

Yep. I was kind of picturing some low on the totem pole agent having to go grab them. At the very least, an intern.

As of this weekend she won't be picking up allocations for herself for quite some time.

Would not his low dosage approach perhaps affect the ability of his wines to age, though? I believe he’s been producing his wines for twenty years or so, so there isn’t much of a track record as of yet for how they do. For me, as I contended in a post earlier in this thread, they age much more in t...

I started with a triage area with maybe 12 bottles standing up. Over the years its grown to where I have a several cases of bottles standing, ready to go without any advance planning. I haven't noticed any issues with premature aging, ullage, or corks recessing into bottles. I store many, many bott...

I started with a triage area with maybe 12 bottles standing up. Over the years its grown to where I have a several cases of bottles standing, ready to go without any advance planning. I haven't noticed any issues with premature aging, ullage, or corks recessing into bottles. I store many, many bott...

Just as a data point to the discussion above, I have a bottle of 2014 Remy Massin Special Club that is Pinot Blanc. It was sold by Envoyer as Pinot Noir. I don't think they knew. I have no idea how much history Remy Massin has with the grape. I could not find much in 5-10 minutes on Google. It's so ...

I'm not super freaked out by sediment. That being said if I'm sure a wine is likely to have a lot then I will try to stand it up ahead of time if there is an event afoot. For home and in the moment it's obviously different. As with the above responses I just try to keep the bottle on one side, turni...

Yes, painful to watch. Inaccurate, badly done, and one would fell sorry for Rickman, but he could have backed out after reading the script. Oh. You guys expect movies to be historically correct. You must truly hate movies like Braveheart, Kingdom of Heaven, Dances with Wolves, The Last Samurai, etc...

I was told by a prominent California Pinot producer that people like to look to for more traditional wines that 'everyone acidifies'. It's not something everyone is going to want to talk about of course. In France I'm sure you'd be hard pressed to get many to ever admit it. Like most things it's pr...

The slight against ethnic restaurants and their chosen ingredients was sad and incredibly misguided. If one thinks their favorite high end eatery is sourcing the best ingredients for every last piece of every dish simply because you are paying luxury rates for a finished plate of veggies, do yoursel...

I can't believe people actually like Bottle Shock . What tremendous crap that was. It's like a bad Lifetime movie. I always felt bad for Alan Rickman being in that and having to play the snotty stereotype. I'm pretty sure George Taber hoped they were going to make a decent movie centered on his book...

I was told by a prominent California Pinot producer that people like to look to for more traditional wines that 'everyone acidifies'. It's not something everyone is going to want to talk about of course. In France I'm sure you'd be hard pressed to get many to ever admit it. Like most things it's pro...

I think increased corkage should not be a surprise. Eliminating corkage would be a mistake. You're in effect telling some people not to come to your restaurant. It's running under the assumption you would be missing wine sales but how many restaurants have every table making a bottle purchase from t...

It’s not the sole cause, but cork variability seems to be the only plausible explanation for the inconsistency among bottles of the same wine. Winemaking changes (riper, lower pH grapes; different presses, etc.) made wines more vulnerable to oxidation. Imperfect corks supply the oxygen and the unpr...

Their selection was better when the economy was in 'recovery' mode 5 or more years ago. That speaks to how they secure a lot of their wines. They also don't send any 20% off coupons out around here these days. If this year's economy drags things as hard as it might you will likely see better things ...

Oh. So they've concluded natural corks cause premox? This should have been big news. Seems to completely fly in the face of evidence and history but 2020.... It’s not the sole cause, but cork variability seems to be the only plausible explanation for the inconsistency among bottles of the same wine...

Oh. So they've concluded natural corks cause premox? This should have been big news.

Seems to completely fly in the face of evidence and history but 2020....

Best of results there. You got it and gave it to no one. You didn't suffer bad enough for hospitalization. Getting back to normal takes time in these times. You've got time back. Hoping you don't suffer any of the long term effects some are experiencing. Pick out a good bottle to have handy for when...

Asking for judgments about color to be written into descriptions is likely to open a small can of worms. I think photos should suffice as long as the houses picture the wines against a white background. I see lots of wines I would never bid on in online auctions with bids. People clearly have differ...

Cellar temp has always been the standard to my knowledge. Or in that ballpark. Of course all wines come up to room temp since we don't drink in cellars for the most part. I think he's overstating it some because not all wines fall apart from being at room temp. If they do they probably are not that ...

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