Upper Loire Wine

• November 2009

  So it's bare knuckles eh? As far as rationality, sometimes they do almost seem rational. Take trees for example. In the one instance, you dig a nice big hole, larger than the root ball, you put the tree in, and backfill with nice rich soil and compost to give the tree plenty of... Read moreSo it's bare knuckles eh? As far as rationality, sometimes they do almost seem rational. Take trees for example. In the one instance, you dig a nice big hole, larger than the root ball, you put the tree in, and backfill with nice rich soil and compost to give the tree plenty of nutrients to establish itself. In the other case you scratch out a hole and just jam the tree roots in, push some dirt down on it and leave it alone. Guess which one works best? In the first case, the roots grow nicely then they come to the edge of their little area, the dirt is harder, and they turn back into the nice rich soil. Eventually they strangle themselves as the tree becomes root-bound. Same thing happens with any woody plant actually, but there's more investment in a tree because six years later your tree dies and you need to start again. So the idea is not to make life too easy in the beginning because then the tree will be lazy. Somehow the roots just know that they should seek out nutrients and they go where those are most easily found, "easily" being of course relative. Those nutrients are mostly in the upper soil layers, so the feeder roots like to spread widely. They go deeply too, especially in drier regions, but a lot of organic matter doesn't find it's way too far down. In some of the vineyards you've been to I'm sure they have grass growing between the rows. I'm sure they've done it in CdP but I can't recall who off the top, but in the Loire a few of the vineyards sliced trenches to see how the roots were growing. What they found was that in rows where they let the grass grow, the vines sent fewer roots into the inter-row space than in the vineyards where the rows were plowed. Grasses don't even penetrate that deeply but apparently they made enough of an impact that the vines didn't find it worthwhile to compete. It's increasingly used around the globe as one way of reducing the vigor of vines. It's pretty cool because it seems like relatively minor adjustments can make a big difference in the output of the vine.    (hide)

  Forum post in the topic How old are your vines? by GregT

  
  

• March 2009

  As you quest for whites to love, I suggest you focus more on French sauvignon blancs and semillons and chardonnays, than those from the new world, at least initially. California and Oregon and Washington have many exceptions, but quite a few vintners still seem to go overboard,... Read moreAs you quest for whites to love, I suggest you focus more on French sauvignon blancs and semillons and chardonnays, than those from the new world, at least initially. California and Oregon and Washington have many exceptions, but quite a few vintners still seem to go overboard, whether with oak or in other areas. Spend time discovering and honing an appreciation for the sauvignon blancs and semillons of Graves in the Bordeaux region (Domaine de Chevalier is one of my favorites, though there are many others), or the sauvignon blancs (for example Pouilly Fume, not at all like California 'fume blancs') , semillons and chenin blanc (especially those from Savennières) of the Loire valley. Then move over to the upper Rhone and try the chardonnays from Chablis (flinty and more austere), then down river into the Meursaults and Montrachets from the Cote de Beaune (richer and more complex). Some of these can be quite pricey, but you can find different versions at different price levels (for example chardonnays from the Macon region tend to be cheaper than those from the Cote de Beaune). While you're doing so you'll be developing entirely new perspectives, and having a hell of a good time doing it. I suppose you might also try various brut champagnes made with chardonnay along the way, too! After such rigorously fatiguing 'training' in the 2000 year old winemaking regions of that part of the world, you might just find that you appreciate more some of the white being made in the new world, too... ;-)    (hide)

  Forum post in the topic Rather New to Snooth by dmcker

  
  
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  March 2009

  Domaine de Montrieux 2002

  Snoothrank: Starting at $11^.40

  very mineral wine. First impression on citrus fruits. Can be drunk as of now. should easily await 3-4 years to evolve on the dry fruits (hazel nuts).

  Wine review by cyril

  
  
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  February 2009

  Les Deux Clochers Pinot Noir St Pourcain Still France St Pourcain Vdqs Pinot Noir 2005

  Snoothrank:

  No written review

  Wine review by tiptoptaps

  
  
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  December 2007

  Dominique Roger Domaine du Carrou Sancerre Rouge la Jouline 2005

  Snoothrank:

  No written review

  Wine review by jeffmacintyre

  
  
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  September 2007

  Alphonse Mellot Sancerre Red la Demoiselle 2002

  Snoothrank:

  No written review

  Wine review by haystack

  
  
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  June 2006

  Didier Dagueneau Pouilly-Fume En Chailloux 2000

  Snoothrank:

  Citrus refreshing nose with a note of cat pee and minerality. Very live acidity and medium body. Long and pleasant finish. Did very nice along the cheese foundue. [90]

  Wine review by cousteau

  
  

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