GregT

Depends on the Merlot or Cab. What is it about PN that makes it work? One thing might be that the grape doesn't have big tannins and it generally doesn't have lots of brand new oak....

Hey Jimmy, incidentally have you tried any of the other Phillips wines? I'm not entirely in love with their cab, but they've got a syrah and a petite sirah that are both worthy. I like...

But your friend must have some reason for his belief, no? Generally it has to do with intensity of flavor and texture. So fresh trout or lake perch, which are basically flavorless fish, would be...

"Who was the sponsor of the sauternes tasting? And your impression about the acidity is something I've always felt, too. I still do like them, though, whether after dinner, with foie gras or blue cheese, or just on their own, though somehow I most often have them with some sort of nibbles. My personal sauternes to tokaji experience ratio is well more than 20:1, so I'm not qualified to speak about the latter, other than to say that I've had a remarkably wide ranges of hits and misses with them. Part of the problem has been all my years in Tokyo, where they are still rare. Chateau Suduiraut, on the other hand, is something I've gotten to know fairly well. For reasons of price much more than Yquem, though I've had a decent share of them, too.

What is it you don't like about SB?

And do you enjoy beerenausleses or trockenbeerenausleses from German and Austria, too? I've also had much more experience with them than with tokay."
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"The comparison was interesting. There were 26 Sauternes, each showing a 2006 and an older vintage like 1991, 98, etc. I like sweet wines so it was hard to be critical. But spending a few hours going back and forth, you can make some evaluations. As a rule, the Sauternes had far less apparent acidity. I don't know that this would be the case if one were to measure, but they were both thicker and sweeter. There was also a marked difference in the wines that were made mostly of semillion and those that had more sauvignon blanc, which is generally a grape I'm relatively indifferent to. However, when it's got botrytis, it takes on a much more interesting aspect. The skin is thicker than some of the others but it's also got the methoxy pyrazine that gives it that herbal green pepper note. When turned into a botrytis event however, it really changes the quality of the grape and the "herbaceous" character. This is probably all old news to many people but it was something rather new to me. It's why the Chateau Guiraud for example, is fatter than something w mostly semillon. But then again, what do I know?

Tokaji-aszu wines as a rule have much higher acidity. Gives them better balance. I like both, but in a pinch if I could choose only one, I'm with Tokaj."
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"Just sent you an email, but forgot to ask about the sauternes vs. tokaji comparison. Would also be interested to hear more about that. I've had a lot more sauternes than tokay, but like the better examples of both very much.

"
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"Who was the sponsor of the sauternes tasting? And your impression about the acidity is something I've always felt, too. I still do like them, though, whether after dinner, with foie gras or blue cheese, or just on their own, though somehow I most often have them with some sort of nibbles. My personal sauternes to tokaji experience ratio is well more than 20:1, so I'm not qualified to speak about the latter, other than to say that I've had a remarkably wide ranges of hits and misses with them. Part of the problem has been all my years in Tokyo, where they are still rare. Chateau Suduiraut, on the other hand, is something I've gotten to know fairly well. For reasons of price much more than Yquem, though I've had a decent share of them, too.

What is it you don't like about SB?

And do you enjoy beerenausleses or trockenbeerenausleses from German and Austria, too? I've also had much more experience with them than with tokay."
reply

"The comparison was interesting. There were 26 Sauternes, each showing a 2006 and an older vintage like 1991, 98, etc. I like sweet wines so it was hard to be critical. But spending a few hours going back and forth, you can make some evaluations. As a rule, the Sauternes had far less apparent acidity. I don't know that this would be the case if one were to measure, but they were both thicker and sweeter. There was also a marked difference in the wines that were made mostly of semillion and those that had more sauvignon blanc, which is generally a grape I'm relatively indifferent to. However, when it's got botrytis, it takes on a much more interesting aspect. The skin is thicker than some of the others but it's also got the methoxy pyrazine that gives it that herbal green pepper note. When turned into a botrytis event however, it really changes the quality of the grape and the "herbaceous" character. This is probably all old news to many people but it was something rather new to me. It's why the Chateau Guiraud for example, is fatter than something w mostly semillon. But then again, what do I know?

Tokaji-aszu wines as a rule have much higher acidity. Gives them better balance. I like both, but in a pinch if I could choose only one, I'm with Tokaj."
reply

"Just sent you an email, but forgot to ask about the sauternes vs. tokaji comparison. Would also be interested to hear more about that. I've had a lot more sauternes than tokay, but like the better examples of both very much.

"
reply

Depends on the Merlot or Cab. What is it about PN that makes it work? One thing might be that the grape doesn't have big tannins and it generally doesn't have lots of brand new oak....

Hey Jimmy, incidentally have you tried any of the other Phillips wines? I'm not entirely in love with their cab, but they've got a syrah and a petite sirah that are both worthy. I like...

But your friend must have some reason for his belief, no? Generally it has to do with intensity of flavor and texture. So fresh trout or lake perch, which are basically flavorless fish, would be...