Wine Talk

Snooth User: Craig Bilodeau

Interesting Post from WS

Original post by Craig Bilodeau, Dec 4, 2012.

Read this and thought I would share: http://www.winespectator.com/webfea...

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Replies

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Reply by napagirl68, Dec 6, 2012.

Are we back on the cork again??? jeez!  Kidding... it is a good subject.

My research into the subject involves TCA and other volatile components, for the most part, as that is my main issue with corks.  I am so far of the belief that the tiny headspace of air may or may not contribute to aging.  If so, prolly miniscule.  I think the components of the wine, including natural and added substances are the factors in aging properly or improperly. 

I believe that the cork is pretty much an airtight seal unless faulted.  If this wasn't the case, wouldn't 30yr old+ bottles of wine be completely oxidized?   Some do, some don't   I can't really blame the cork, unless faulted, as I said.

I hate the cork because of TCA, of which I am a supertaster.   Cork stoppers in wine originated back the Egyptian  days, and then the Greeks, Romans, et al.  They did not have alternative stoppers as we do.  They used what they access to, growing naturally in their environment, that worked.  And yes, cork works, IMO.  But the taint is its drawback. 

If cork didn't work, it wouldn't have persisted this long.  However, with advances in materials/production, we have better options.  But the romanticism is still with the cork. 

And foxall... I absolutely believe that larger format bottles age differently than smaller formats.  I have tasted side by side, purchased, etc.  I notice it most in the jeroboams vs. 750ml.   I won't come right out and say larger ages slower-  just differently- IMO, much better.  I did have a Zin from Amador (risky for the re-ferm in bottle, turning wine into fizzy koolaide! bleh!).  Anyway, this Zin was in a double magnum format, signed by Paul Sobon.  Was a Paul's vineyard zin.  I had it for several years, and I would NEVER keep a normal bottle of amador zin for any length of time because of the re-ferm problem (which IMO is more a winemaking problem, than particular to an area- I mean look at RS in Paso... and I've yet to have a re-ferming wine from there!).   Anyway, I was persuaded to open it and was shocked to find it very well balanced, in better form than 750ml bottles of the same vintage I'd had in the past.

To add to what I said above, I don't know why so many of the Amador wines re-ferm in bottle so quickly.  Yes, they are high in RS for the most part.  But other areas are too...Livermore, Paso..   So I am thinking it is a winemaking thing, perhaps some habit shared by winemakers?  IDK...  Maybe GregT can chime in.  He really knows so much.

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Reply by gregt, Dec 6, 2012.

She said with silken sarcasm.

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Reply by napagirl68, Dec 6, 2012.

I'm in a serene, magnanimous mood tonight for a change:-)   And I meant it... I enjoy reading much of the information you give, and really would appreciate your input.

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Reply by gregt, Dec 6, 2012.

Well, in your honor last night I had a Pinot Noir. Kooyong Estate from Mornington Peninsula, 2000 vintage.

And I learned something new today. I didn't know that there was an issue with the Amador wines refermenting. I thought that was something you encountered with Coturri wines and a few others, mostly because of the winemaking. But I"m really curious. 

Is it really true that the Amador wines have that problem? And is it only true for Zins?

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Reply by napagirl68, Dec 8, 2012.

GregT,

I don't know if Amador wines, in general, have that problem.  What I can say is that I have had more than a few Amador wines end up a fizzy, koolaide mess, if kept beyond 6mos purchase (at decent storage temp).  No, it is not only Zins... although that is one of their top productions.  I recently had a GREAT barbera go on me... bought it in August, had one bottle prior to ~2wks ago, then the next was re-ferm.  IDK why this is.  I am at a loss, but I have found it to be an issue with wines I get from Amador vs. anywhere else- even ones that started out as stellar.  Big heat up there... big wines, big RS.  But so is Paso...  Not sure what is going on.

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Reply by gregt, Dec 8, 2012.

Weird because there's also big heat in many parts of Spain and Australia and Italy and we don't hear about those issues as being specific to an area. May be worth asking some of the producers what's up?

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