Fifteens

• October 2009

  For context - Greg DP drinks wines that are older than half of the people posting on this board! Actually I agree with him. The thing about most of the Rioja wines that bear the Reserva or Gran Reserva label is that they have usually spent a fair bit of time aging in large... Read moreFor context - Greg DP drinks wines that are older than half of the people posting on this board! Actually I agree with him. The thing about most of the Rioja wines that bear the Reserva or Gran Reserva label is that they have usually spent a fair bit of time aging in large barrels or tanks. So while the minimum is 2 years of barrel aging for a GR, usually they do more than that. And as part of the aging, they may be racked a few times. So you tend to have less sediment with those wines than you might with something else. But yeah, as a rule, if you have an older wine you don't know, I'd also advise storing it upright for a few hours or even a day or so before opening. Shaking up all the sediment is rarely a help. All that said, the definition of "old" depends on the wine itself. Some grapes seem to have a faster aging curve than others, and the winemaker also has a lot to do with it. For a wine like a Beaujolais, even a cru, a wine with fifteen years on it is pretty mature. For something like a major Barolo, ask Greg but those from the mid 90s that I've had are still really young and not nearly as good as they'll be. For classic Tempranillo, meaning made in the crianza/reserva/GR style, it's a little different. The idea is that the winery releases them when they're ready to drink. If you elect to keep them beyond that on your own, that's fine. But they don't need more aging when they come to the market. (Unlike Bordeaux, where the wineries force you to age the wine yourself.) Thus, in your case, from experience, I think that the bottle funk will blow off in a couple of minutes after you pour it in the glass and it will be ready to go. But just in case, stand it up for a while and pour carefully. As far as stocking up - if you want to get some, it's hard to beat the 2001 and 2004 vintages as a general rule. Some producers didn't do well as always, but I put my own money on those. And 2005 too, although when I recently tasted a number of the 2005s vs 2004s, they were not nearly as enjoyable. 2004 is a richer more approachable vintage. The 2005s are sometimes tighter and more acidic seeming. Don't know if that's the "official' word, but it's been the case on numerous occasions. So I think both would be excellent to cellar, although the 2005 actually needs it whereas the 2004 is a little like the 1995 - good now or whenever. I have some friends who call the 94, 95, 96 vintages the "golden trio". What I can tell you is that from some producers, 1981 or 1982 or 1989 are just excellent today and I have no reason to think that the mid 90s wines won't be just as good or long-lasting. And for some producers, the wines from the 1970s are great too. I have some at home from 1968 and 1973 and they're just fine - mature and should be finished sometime soon. Oldest Valdemar I've had was only 20 years though, so I can't say a lot about that other than point out the year, grape, and style. They're not necessarily the first rank producer, but in good vintages are just fine. It was one of the first wines I used to buy years ago.    (hide)

  Forum post in the topic Air Time by GregT

  
  
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  September 2009

  Tenuta Dell'Ornellaia Masseto 2006

  Snoothrank: Starting at $1,595^.00

  Drank at dinner in Tokyo, September 2009, with a Sardinian lamb and chestnut stew, and a cheese plate. The Masseto, which we had second after an excellent Chianti earlier in the meal, was my first experience with the wine. A truly, massively rich and deep merlot, with lots of oak... Read moreDrank at dinner in Tokyo, September 2009, with a Sardinian lamb and chestnut stew, and a cheese plate. The Masseto, which we had second after an excellent Chianti earlier in the meal, was my first experience with the wine. A truly, massively rich and deep merlot, with lots of oak showing. Tuscany does the Right Bank, in spades. Just in process of being released to market. Still has a greenish aspect. Wildflowers, licorice, cherries, hints of leather, rubber, earth and mint. Great balance, clarity, long finish but the oak needs more time to integrate. Very ripe, though with an acidity high enough to counterbalance. I have a lot more I could say about this eye-opening wine, and was most glad to make its acquaintance, but personally would prefer to drink it after it had considerably more age. When I buy some of it (after a careful search for the cheapest, most reliable vendor, since it is very pricey), I fully intend to discipline myself to let it lay for five, ten, fifteen years or more. A very different statement from the winery than their Ornellaia cab blend, which I've had several times before.    (hide)

  Wine review by dmcker

  
  

• August 2009

  Greg - I think discrimination is the issue. The 83 Boyd is 88 points as one of their top wines, but the 00 Boyd is only 89 although one of the finest in decades? And the finest ever is the 01, at 90 points. That's incredibly fine discrimination. So for fun, let's look at some... Read moreGreg - I think discrimination is the issue. The 83 Boyd is 88 points as one of their top wines, but the 00 Boyd is only 89 although one of the finest in decades? And the finest ever is the 01, at 90 points. That's incredibly fine discrimination. So for fun, let's look at some WS scores for France, Spain, and the US. They are all from different critics, so that's important to keep in mind. WS scores for a wine that I buy from time to time, Gruaud Larose: 78 - 91pts 83 - 90 pts 96- 90 pts 99 - 90 pts 01 - 92 pts 02 - 92 pts 03 - 92 pts 05 - 91 pts According to that list, it is a wine you should buy in every vintage because it's never all that much better or worse than the last vintage. I can't put any faith in these scores, and don't. C.V.N.E. Vina Real is like this: 85 - 91pts 96 - 89pts 99 - 94pts 00 - 94pts 01 - 95pts 02 - 93pts 03 - 94pts 04 - 93pts 06 - 94pts Different critic(s). Interesting results. Nearly independent of vintage, since nobody would rate the 2002 and 1996 in any way equivalent. I need to taste these side by side again and I recognize that some winemakers put out some pretty good wine in the 2002 vintage, but . . . In any event, they've stuck with one critic for Spain for the past few years and he's increasingly understanding these wines. Although he seems to have been a little carried away on the 06 too. And here's Viader. Not as much history because it's a newer winery. 90 - 91pts 92 - 88 93 - 89 94 - 93 95 - 92 97 - 97 99 - 94 00 - 92 01 - 94 02 - 92 Yet a third critic but he's been there for all of these vintages. What's interesting is that his enthusiasm seemed to peak at the 1999 vintage in Napa, after which he became increasingly cranky. He loved the 1997 and then almost uniquely, rated the 1999 at least as good overall, although this particular wine didn't fare as well. Viader was almost a kind of cult wine in the 90s but now it's less hyped. However, it's got a good shot of cab franc in it and I think that's why it continues to get high points from WS, because his palate has definitely changed. I actually like his rankings these days more than in the past. He has pulled back in general, which I think was not a bad idea. As far as grade inflation goes, I tended to think that there was some inflation but now, looking at these, I'm not 100% sure about that. I think there's a fifteen point scale for most critics -82 to 97. Very few wines score 100 and very few score much below 82 these days. Partly that's because winemaking really is much better. Competition works. Also I think it's because wines scoring really low are simply not reported. In the few cases where they are, as in the BV George de la Tour getting a highly publicized 69, it was to make a point and punish them rather than actually rate the wine. Phillip - I don't know if it's quite as simple as you suggest. For a few reasons. Critics publish reviews and customers look for the high points as guidance on what to buy. Some people read the low points, but nobody is going to act on those. So the service to the customer is the guidance, which means publishing notes on the better wines. There are many more good wines today than 30 years ago, so with a larger universe, we are likely to see more positive reviews. I doubt that the critics are going to worry about getting wine. When Parker started, he just bought the wines and many many bloggers do that today, as well as many newspapers, etc. When one becomes prominent, wineries and distributors start sending samples, but it's not necessarily the make-or-break issue for the critic so much as meeting the needs of the readers is. However, the main and true beneficiary of the scores is the vendor, whether retailer or wholesaler. The most important critic in the US market, bar none, is Robert Parker. I know a few people who love wine but only a few subscribe to his publication, especially now that it's available on the web. Some do of course, but they're a fraction of the wine buying market. However, probably 75 percent of the stores in NYC and probably a much higher percentage, as well as nearly every distributor and importer, subscribes. Why? Scores move product. When Joe Average walks into a store, he figures they're trying to sell him something, so when sees 90 points from some third party, he trusts it. Parker reviews a lot of wine and he rules the top end and those shelf-talkers move product. He could probably refuse all freebies and double or triple his price, and he would still keep his circulation in the trade. Meanwhile, most other magazines tend to be more consumer-oriented with livestlye articles and recipes and fewer wines covered. If they stopped receiving wine, they'd likely survive anyhow on the other stuff. In any event, I don't think there's anything wrong with the 100 point system, nor do I think it's quite as scientific as it may seem. It allows you a finer gradient than say, five stars, while on the other hand I don't think anyone can tell the difference between a 91 and 92 and 93 point wine with any consistency. Finally, I think there are more people with less knowledge writing about wine these days. People who've been drinking wine for three or four years are blogging about it and giving scores out, people who have decided that they only like this or that type of wine are also blogging about it and giving scores out, people who try maybe a hundred or so wines a year are blogging about it and giving scores out, magazines and newspapers are filling space with articles on wine every once in a while, and so on. I care less about grade inflation from someone who's been in the business for thirty years than I am bothered by some yo-yo who fancies himself or herself an expert and offers useless opinions on subjects unknown.    (hide)

  Forum post in the topic Are scores getting higher? by GregT

  
  

• August 2009

  If you want wine for under $15 there are many many wines that fit the bill. You can look at the Snooth database for suggestions. If you like Burgundy, get some cru Beaujolais and keep it for a few years. It's one of the great bargains under the sun. Also, try some wines from... Read moreIf you want wine for under $15 there are many many wines that fit the bill. You can look at the Snooth database for suggestions. If you like Burgundy, get some cru Beaujolais and keep it for a few years. It's one of the great bargains under the sun. Also, try some wines from Bierzo in Spain. Very different, but not as fruity and sweet as those from the south of Spain. Also try Lagrein from Italy or Blaufrankish from Austria. Those all tend to be a bit lighter and can be nicely earthy. Some are available for between fifteen and twenty. If you like Chateauneuf du Pape but don't want to spend the money, buy from Cotes du Ventoux, Luberon, or Vacqueyras. Or simply Cotes du Rhone. Many values out there. In the same way, you can find wines from Spain that are similar - garnacha based from the south regions, for example. Or crianza or joven wines from Ribera del Duero or Rioja. California resists putting out much in that price range for some reason when it comes to cabs, but there are some zins out there that are pretty good for the money. And barbera from Italy. Whites are much easier to find in that range so I won't recommend any.    (hide)

  Forum post in the topic So why can't I find very many... by GregT

  
  

• August 2009

  Wineboy - did you ever get an answer to that list? And what kind of an answer did you get? . Why in Bourdeaux is April the best time for barrel samples- It's the time they show the barrel samples, but as to whether that's the best time, that's an entirely different question.... Read moreWineboy - did you ever get an answer to that list? And what kind of an answer did you get? . Why in Bourdeaux is April the best time for barrel samples- It's the time they show the barrel samples, but as to whether that's the best time, that's an entirely different question. Hopefully the wines are done with malolactic fermentation but they're maybe 5, 6, or 7 months old, tannic and raw. Usually they don't taste good at all. Some people claim they can predict the future development - maybe. But the reason for the tastings is to start hyping the wine. First critic off the blocks gets quoted by the others and organizing it as a futures offering gets all the press moving en masse, which helps the marketing. Very little about that fuss has to do with quality - it's about starting up the marketing machine. 2. Negociants going bankrupt- They do it all the time. New ones appear. 3. Bordeaux 1970's hardship- Ques? There was an oil crisis, prices went up for most commodities, and the French didn't price their wine too intelligently, so they sat on a lot of it. It wasn't until the 1980s that things started turning around for them, partly on the basis of Parker's call on 1982. 4. Why does it take 2 years for 2008s to be released in the US- Assuming Bordeaux? Harvest, fermentation, malolactic fermentation, fifteen - twenty months of barrel aging, bottling, gets you just about to 2 years. 5. Why is 2008 the latest and longest harvest for more than a decade- Spring was cold and wet and had a late frost that wiped out a lot of the vines and the first budding. Then summer was damp and wet. And they also had hail a couple of times. The common euphemism is to call it a "classic" vintage. But then they had warm weather late in the season so if you were patient and lucky, you got ripe grapes. 6. Indian summer- 7. Coulure- what happened because of the cold and dampness. Flowers weren't properly pollinated and fruit didn't develop. 8. Austere backbone- Dry and tannic, without sweet, sappy fruit. 9. Super Seconds- Wines from second growth producers like Châteaux are Cos d'Estournel that are considered as good or better than the first growths. Which makes no sense at all if you think about it, because whether they were ranked first, second, third or whatever, had nothing at all to do with quality, just price. So why would this concept even exist? 10. en primeur- The campaign to sell the wine before it is bottled and released. You buy based on barrel samples and glowing reports from the critics and winemakers. 11. 2008 compared to 1988- I can't do it but here's what Jancis Robinson said; 1988 / 2008 Average temperatures: May 16.0° / 17.1° Jun 18.4° / 19.0° Jul 19.0° / 20.6° Aug 20.5° / 20.5° Rainfall from Jan to Aug: 780 mm / 658 mm Hours of sunshine: 1,591 / 1,474 The harvest volume will be relatively low, between 5.2 million and 5.5 million hectolitres - while the average over the past five years has been 6 million hectolitres - thanks to such physiological phenomena as a difficult start to the flowering, combined with adverse weather conditions (hail, frost) and the pressure of mildew. 12. Why does botritys spread faster in scheurebe than in riesling- Not certain but it ripens slightly earlier and it's got higher sugar levels as a rule, so that's probably going to contribute. 13. Dessert wine from scheurebe- Can be really good. 14. Too much make-up on malbecs- Make-up? A lot of malbec from Argentina has spent time in oak and the flavor contributes to the overall profile. And maybe some of them use a little too much eye-shadow, which I've never found attractive.    (hide)

  Forum post in the topic Just to get started... by GregT

  
  

• June 2009

  I got this from a web site: Main producing areas in Brazil Brazil is a relatively new wine making country. Wine making traditions were brought to Brazil by many European immigrants that, from 19th century, began to plant vineyards particularly in the South of Brazil. Over the past... Read moreI got this from a web site: Main producing areas in Brazil Brazil is a relatively new wine making country. Wine making traditions were brought to Brazil by many European immigrants that, from 19th century, began to plant vineyards particularly in the South of Brazil. Over the past fifteen years, there has been a remarkable leap in terms of technological innovation and management in wine making in Brazil. The quality of the Brazilian whites, reds and sparkling wines has been corroborated by over 1800 prizes awarded to the Brazilian wine makers to this date. Wine in Brazil is produced within the complexity and diversity of regions situated along the traditional parallels 28° and 32° in the South and between parallels 8° and 9° in the Northeastern region of Brazil. The latter wine making region is the nearest to the Equator in the world yielding two harvests per year. Currently, wine is produced in 88 thousand hectares and, according to the Geographical Indication standards, there are six wine making regions in Brazil:  Serra Gaúcha - mountain range (part of Serra do Mar) in the northeast of the State of Rio Grande do Sul ( this is where I live )  Campanha - southwestern region of the State of Rio Grande do Sul  Serra do Sudeste - southeastern mountain range of State of Rio Grande do Sul  Campos de Cima da Serra - flat highlands and coldest region in State of Rio Grande do Sul  Planalto Catarinense - the plateau region of the State of Santa Catarina  Vale do São Francisco - the basin of the São Francisco River (3,160 km) in the Northeast of Brazil ( this a fairly new area, trempranillo grapes mainly) Further details: http://www.winesfrombrazil.com.br    (hide)

  Forum post in the topic Wine lover who lives in Brazil by JulioGoss

  
  
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  May 2009

  Bill Knuttel Robin K Cabernet Sauvignon 2005

  Snoothrank:

  Robin K. is one of those fifteen dollar bottles of wine you don't feel bad about spending sixteen dollars on. So many times I have spent fifteen dollars on a bottle I am sure I could have equaled or even beaten for ten. I'm not saying this bottle drinks like a twenty five dollar... Read moreRobin K. is one of those fifteen dollar bottles of wine you don't feel bad about spending sixteen dollars on. So many times I have spent fifteen dollars on a bottle I am sure I could have equaled or even beaten for ten. I'm not saying this bottle drinks like a twenty five dollar bottle but it is in fact worth every penny. The alcohol is tamed in this wine just barely, taken over quickly by some dark fruit with hints of ripe strawberry. It kind of makes me think a Cab had a crash with a Pinot and the Cab came out on top. Good lite and fruity cab.    (hide)

  Wine review by storms38

  
  

• January 2009

  As I mentioned in my previous post, the Wine and Spirit Education Trust (WSET) is a British non-profit offering wine education courses available throughout the US and around the world. Their courses emphasize both the theoretical (viticulture, vinification, wine types, wine regions,... Read moreAs I mentioned in my previous post, the Wine and Spirit Education Trust (WSET) is a British non-profit offering wine education courses available throughout the US and around the world. Their courses emphasize both the theoretical (viticulture, vinification, wine types, wine regions, and spirits) as well as the practical (tasting) aspects of wine. Currently, the WSET offers the Intermediate Certificate course (eight two-hour sessions) for wine novices, the more challenging and comprehensive Advanced Certificate course (fifteen two-and-a-half hour sessions) and the multi-year Diploma. I took the advanced certificate course a few years ago and enjoyed it thoroughly; in all my years of university, I would say that this was by far the most educational and enjoyable semester-length course… and that’s not just because you get to taste 100 wines during the semester! N.B. - The Advanced is a prerequisite for the Diploma, but the Intermediate is not a prerequisite for the Advanced. I’d recommend that anyone with some wine knowledge who is up for a challenge, dive right in and start at the Advanced Certificate. I then moved on to the Diploma, which is divided into 6 units and usually studied over 2 or more years. In New York City, units 1 and 2 are offered together. Unit 1 is an introduction to the wine and spirits business, and is, in my opinion, the weakest part of the program. This is exacerbated by the fact that the wine business is so different from country to country and even state to state. Unit 2 covers viticulture, vinification, maturation and the major grape varieties of the world. Once you have completed these units you can proceed through the remaining units however you like… but unit 3 is 5 to 10 times as much material as the other units. I took Units 4, 5 and 6 all in one semester a couple of years ago. Being a big fan of cocktails and having drunk my share of ardent spirits, unit 4 was pretty straightforward. However, wine geeks who don’t drink hard alcohol that much can have trouble here as Whisky and Brandy are covered in detail. I found unit 6 on fortified wines (Port, Sherry, Madeira, etc.) to be particularly difficult as these wines are rarely consumed in the US. However, this unit turned out to be the most personally rewarding as I have developed into a huge fan of these wines thanks to the course. ________________________________________________________________________________________ This week I will start unit 3, the centerpiece of the Diploma. Removing sparkling and fortified wines still leaves an awful lot of ground to cover under the aegis of “Light Wines of the World.” The sense of foreboding is amplified by the fact that the textbook is Jancis Robinson’s 840-page Oxford Companion to Wine. Anyone who knows this book can tell that although it’s a truly awesome reference work, it doesn’t come close to falling under the category of “light” reading in any sense of the word - the book is six-and-a-half pounds after all. Here’s the (daunting) course syllabus of what we’ll be studying over the next 20 weeks. Rhône Valley Alsace and Beaujolais Burgundy Loire Valley Bordeaux 1 Bordeaux 2 Germany South of France Northern Italy Central Italy Southern Italy Australia 1 Australia 2 and New Zealand Spain 1 Spain 2 and Portugal Central & Eastern Europe North America South America South Africa, Asia, Israel Just one single day on the wines of North America? That means that everything you know about the wines of Napa, Sonoma, the rest of California, Oregon, Washington, New York, Virginia, Canada and Mexico won’t even get you 10% of the way there! A full day on the wines of Central & Eastern Europe? Too bad I have no professional experience (apart from selling a couple Grüner’s and a Tokaji) with the wines of Austria, Switzerland, Hungary, Romania, Bulgaria(!!!), Greece and Cyprus. This tasting will be a real eye-opener. Everything about Italy crammed into just 3 classes? But each of Italy’s 20 region is like a separate country - there’s little regional overlap of wines, grapes, and wine culture. Anyway, I am off to read up on the wines of the Rhône. I’ll offer my next update after the first class. “The Rhône Valley can be divided into two parts, the southern Rhône and the northern Rhône. The northern Rhône is the home to 8 appellations, the most famous of which are Côte…” Rodolphe Boulanger is President of The Wine Messenger, an online wine retailer focussed on small grower wines. Rodolphe is also currently a diploma student at the WSET in London.    (hide)

  Forum post in the topic The WSET Diploma –... by RBoulanger

  
  

• January 2009

  Some of you may already know this ... but I thought I would share. WinesTilSoldOut is having a crazy sale today. Here is part of the email I got: -------------------------------------- Cheapskate Wednesday is taking place now. This one day marathon event will run until 12:00 AM... Read moreSome of you may already know this ... but I thought I would share. WinesTilSoldOut is having a crazy sale today. Here is part of the email I got: -------------------------------------- Cheapskate Wednesday is taking place now. This one day marathon event will run until 12:00 AM eastern Thursday. We will be featuring 75 wines throughout the night and day, all at drastically reduced prices. Wines offered will be between $7.99 and $17.99 per bottle, with a minimum quantity of four bottles for free shipping. Orders CANNOT be combined for free shipping. We will be offering many past favorites, as well as some new selections you will be sure to love. This is the only email that you will receive for this event. You do not have to wait for the e mail to sign on. Each wine will remain on the site till sold out, or be replaced every 30 minutes throughout the night, and fifteen minutes starting at 8 AM. ---------------------------------- Haven't seen anything I would like yet ... but I'm sure I've missed a ton of wines.    (hide)

  Forum post in the topic WinesTilSoldOut.com -... by HondaJohn

  
  
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  November 2008

  Collier Falls Zinfandel Dry Creek Valley Private Reserve 2002

  Snoothrank:

  This is a previous selection from the Gold Medal Wine Club-Platinum Series. The 2002 Private Reserve Zinfandel swept the Los Angeles County Fair with three major awards— Gold Medal, Best of Class & Best of Show— a rare trifecta achieved by only the best of the best wines... Read moreThis is a previous selection from the Gold Medal Wine Club-Platinum Series. The 2002 Private Reserve Zinfandel swept the Los Angeles County Fair with three major awards— Gold Medal, Best of Class & Best of Show— a rare trifecta achieved by only the best of the best wines produced. This stellar wine also picked up a Gold Medal at the San Francisco International Wine Competition and another Gold Medal at the San Francisco Chronicle Wine Competition. Winery tasting notes suggest, “. . . a bouquet of raspberry, rose petal and spicy cinnamon. On the palate, the wine is silky with vanilla notes and hints of tobacco and cocoa. Its deep red color signals the fruit’s intensity. An elegant wine now, or to savor over the next six years!” Located in the far west corner of the renowned Dry Creek Valley in Sonoma, Collier Falls Vineyard hand harvests its estate Zinfandel fruit from eight acres planted in 1982. 93% Estate Zinfandel blended with 7% Estate Petite Sirah and aged for fifteen months in oak. Enjoy tonight or cellar until 2012.    (hide)

  Wine review by Gold Medal Wine Club

  
  

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