B and B Wines Winery

• November 2009

  I am curious why nobody has mentioned the proverbial home of Cabernet Franc (a.k.a. Bouchet) in (a) the Bordeaux - where it makes up as much as half of total plantings and (b) Val de Loire west of Paris where it is the quintessential red. There are many examples of Cabernet Franc... Read moreI am curious why nobody has mentioned the proverbial home of Cabernet Franc (a.k.a. Bouchet) in (a) the Bordeaux - where it makes up as much as half of total plantings and (b) Val de Loire west of Paris where it is the quintessential red. There are many examples of Cabernet Franc dominated reds from these regions - including the famous Chateau Cheval Blanc in St-Emilion. Look around for some examples where Cabernet Franc predominates in the blend or look for pure varietal examples from the Loire such as Bourgueil, Chinon and other Touraine reds. A word of warning though: in poorer vintages, these wines can be a bit acidic, unbalanced and weedy - a shock to your palate if you are expecting the heavy extraction, viscosity and strength of California examples. Ask your wine merchant about the better vintages and producers (Yannick Amirault comes to mind). Despite the numerous wines of high quality and value from this variety, I generally find all but the best just a bit disappointing. The wine is usually a bit hollow mid-palate for my taste - unless heavily extracted in warmer, New World regions such as Napa or Sonoma. As an early ripening variety, many growers in the somewhat cooler climates of Washington State, British Columbia, Ontario and (as was mentioned) New York have considered the grape something of an insurance policy. Generally, these wines are easy drinking and quite pleasant but carry over too many herbaceous and weedy notes that compare unfavorably (in my opinion) with wines made from the related Cabernet Sauvignon and hailing from warmer climates and/or vintages. Be very selective. Less susceptible to these caveats is California where Cabernet Franc wines are being redefined as dense and interesting yet early maturing - a possible advantage for those who don't like to wait. There some impressive examples from Northern California, but expect to shell out considerable lucre for your indulgence if you seek the best quality.    (hide)

  Forum post in the topic Cabernet Franc by zufrieden

  
  

• November 2009

  Coolies. One of the "smart" things about this new portion of the Veritas "web presentation" is that it allows those of us who have never been there to see exactly how nice their tasting room and location are. It's very beautiful there, and more than just scenic really, but... Read moreCoolies. One of the "smart" things about this new portion of the Veritas "web presentation" is that it allows those of us who have never been there to see exactly how nice their tasting room and location are. It's very beautiful there, and more than just scenic really, but "natural". They make some tasty wines too by the by; a fascinating port from the recently discovered phenomenon of Touriga Nacional's acceptance of Virginia terroir called "Othello" (http://www.snooth.com/wine/veritas-vineyard-winery-othello-2006/), and one of the best Viogniers made in the state, along with their 'Vintner's Reserve", which is a particularly strong example of how well the red-scene is coming along in the Commonwealth. You could fool a lot of folks with that one at a blind tasting. The strength of the Petit Verdot in particular plays beautifully with the well-established Cab Franc. Veritas is easily in my top four in the entire commonwealth, though I've many more to see. !http://farm4.static.flickr.com/3281/3028118372_583e57300f_b.jpg!    (hide)

  Forum post in the topic Virtual Veritas (see: a great... by ChipDWood

  
  

• November 2009

  Yoshi - Tempranillo is a grape. Rioja the region. Many producers in Europe identify wine by region instead of by the grape varieties that are in the wine. For example, some regions that start with B are: Bordeaux, Burgundy, Barolo, Bierzo, Beaujolais, Brunello, Barbaresco.... Read moreYoshi - Tempranillo is a grape. Rioja the region. Many producers in Europe identify wine by region instead of by the grape varieties that are in the wine. For example, some regions that start with B are: Bordeaux, Burgundy, Barolo, Bierzo, Beaujolais, Brunello, Barbaresco. Most of those regions also require that to be called by the specific name, the wine be made of certain specific grapes. Why? Because over the centuries, the people who controlled the politics of the area, usually a local nobleman, fixed it so that all the wine had to be made from whatever they grew and everything else was outlawed. Sometimes today you hear people try to justify the restrictions by claiming that the approved grapes were found to be best-suited to the area, but that's of course not true. It's sort of like telling apple producers in an area that they can only grow Golden Delicious apples, not Granny Smith. Maybe Granny Smith didn't even exist when they made the law, so how would they know the apple won't be good in the area? So you can simply say "Rioja", and people will assume that the blend will be mostly Tempranillo, because there is very little white wine produced there. Or you can say "Brunello" and they will assume that it's the local clone of Sangiovese. On the other hand, you would never think that your Rioja has any Sangiovese or that your Brunello has any Tempranillo because those wouldn't be allowed. In the case of Burgundy, you need to specify whether it's red or white. Outside of Europe we don't do that. We generally name the wine by the grapes that are used or by some fantasy name that the producer came up with. For example, he can call his wine "Opus One" or "Grange" and then you just have to find out for yourself what grapes are used. It really shouldn't matter all that much - what really matters is whether the wine is good. Good luck tasting your way thru thousands of wines.    (hide)

  Forum post in the topic "Hi My Name Is" / Favorite Red by GregT

  
  

• October 2009

  Have you ever felt out of the loop with what’s going on in Hong Kong’s wine scene? Have you ever felt disappointed with a restaurant’s wine suggestion just cause you didn’t know how to choose one in the first place? Have you ever had a hard time describing a fine wine you... Read moreHave you ever felt out of the loop with what’s going on in Hong Kong’s wine scene? Have you ever felt disappointed with a restaurant’s wine suggestion just cause you didn’t know how to choose one in the first place? Have you ever had a hard time describing a fine wine you had one time just cause you didn’t know how? I have. I have experienced all the above. Long story short, my new love for wine blossomed during these few years when I studied abroad. Sadly I am an amateur wine lover and every time I try to be adventurous I always end up with a wine that isn’t for me. Now that I have moved back to Hong Kong, I am even more clueless. I just don’t know where to look or where to turn - I am a wine lover who doesn’t know how to quench her thirst in a foreign land. Fortunately my lovely friend recently told me about an amazing occasion - Cyberport is holding a Wine Festival from October 25th to October 27th. It is an opportunity to mingle amongst wine lovers, appreciate fine wine and fine art side by side and learn the tricks of the trade in captivating seminars led by experts - there is even a wine and food matching demonstration where you get to taste food with selected wines! I am amazed at the variety of events that are happening at the Wine Festival! Plus all proceedings will be donated to Habitat for Humanity China. Cherishing wine and charity hand in hand…now great is that? If you are just like me, visit http://wine.cyberport.hk. It will be fun for anyone who appreciates wine. I know I will enjoy every sip of wine at the Wine Festival :) !http://www.cyberport.hk/NR/rdonlyres/5B075998-7089-4D2D-B0BD-E6EC8A07AB09/3792/wine.jpg!    (hide)

  Forum post in the topic Hong Kong ... do you love... by wine gives me wings

  
  

• October 2009

  Not really and FAR more important is the person doing the rating and the region. For example, I am not a math teacher. I look at some math textbooks and I state with certainty that book A is better than book B. What are my criteria? Well, maybe it's got fewer diagrams or it's... Read moreNot really and FAR more important is the person doing the rating and the region. For example, I am not a math teacher. I look at some math textbooks and I state with certainty that book A is better than book B. What are my criteria? Well, maybe it's got fewer diagrams or it's less complex or it has more examples or the font is bigger. Regardless, if you apply your analysis to my scores, you will come up with a result. Whether it's worth a damn or not is a different question. So let's say you apply your analysis to a critic's reviews of Bordeaux. Let's stipulate that he knows Bordeaux as well as any other critic. So he might know for example, that some wine will not be showing well right now but he knows the region and understands that it will be great in 10 years, and scores it accordingly. In fact he stated precisely that about Haut Brion yesterday. You buy it based on your formula. Do you know to hold it? He gave the 2005 something like 98 points but a couple weeks ago in a blind tasting, gave it 85 because it's not good right now. Now let's say you're happy with the scores, whatever they are made of. You apply the same formula to his ratings of Bierzo, of which he knows nothing at all. Can you have any confidence in any prediction for ageworthiness? If that's worth 10 points, you have to discount it entirely. Do you know to do that? Then let's say you pick another critic. Parker is accused of only liking certain types of wine, but I think his tastes are far more catholic than are the tastes of 90 percent of his critics. So let's say the critic you're choosing to evaluate doesn't like some style of wine and consequently rates it low all the time. Maybe you like that particular style. What do you do? And then let's throw in the question of tasting method. Did the critic evaluate the wine blind or was it poured for him and was he talked through it by his good buddy Ivan Importer, who incidentally treated him to a great meal the week before? I'm lucky. I taste more wine than you do so I'll select based on something I've tasted. However, if I don't know the wine, I'll pick it up based on my curiosity regarding the area, the vintage, the producer, or the grape. Sometimes I buy based on the recommendation of someone I trust and sometimes that person is actually a critic. But even if I trust the critic, it does me no good at all to parse his scores and ratings if they apply to wine I just don't like. So if you really don't like the wines of Tuscany, what good does it do if someone gave those wines scores of 98 and they only cost $20?    (hide)

  Forum post in the topic Price/Score Ratio Formula for... by GregT

  
  

• October 2009

  Yeah, have actually tried this while helping some friends launch a wine consulting business. Virtually impossible. In your example above, it's clear that A is a better value. But what about when A costs $20 and gets a 90, but B costs $45 and gets a 95? How much are those extra... Read moreYeah, have actually tried this while helping some friends launch a wine consulting business. Virtually impossible. In your example above, it's clear that A is a better value. But what about when A costs $20 and gets a 90, but B costs $45 and gets a 95? How much are those extra points worth? Is the extra $25 too much, a good bargin, or just right? And I'd suggest the difference isn't linear (ie moving from 85 to 90 is likely worth less than moving from 90 to 95).    (hide)

  Forum post in the topic Price/Score Ratio Formula for... by chadrich

  
  

• October 2009

  I am not a mathematician but I wonder if there is a formula to obtain a value rate using price and scores (100/100). I.e. Wine A costs $20 and gets a score of 90 points and Wine B costs $45 and gets a score of 90 points as well; is there a formula that can tell me (mathematically)... Read moreI am not a mathematician but I wonder if there is a formula to obtain a value rate using price and scores (100/100). I.e. Wine A costs $20 and gets a score of 90 points and Wine B costs $45 and gets a score of 90 points as well; is there a formula that can tell me (mathematically) that the value of Wine A is higher? I am sure one of you may have your "home-made formula"    (hide)

  Forum post in the topic Price/Score Ratio Formula for... by MarioRobles

  
  

• October 2009

  The Brilliance of Burlotto I recently had the chance to spend dinner with 4 wines from one of my favorite producers;; Commendatore G.B. Burlotto. Not only does Burlotto produce traditionally styled Barolo, but from some truly great vineyards. Their trademark wines come from the... Read moreThe Brilliance of Burlotto I recently had the chance to spend dinner with 4 wines from one of my favorite producers;; Commendatore G.B. Burlotto. Not only does Burlotto produce traditionally styled Barolo, but from some truly great vineyards. Their trademark wines come from the village of Verduno. Monvigliero is the pinnacle of their craft, but the more approachable Neirane, also from Verduno, serves as a great introduction to both the house style and the alluringly different wines of Verduno. In addition to these two, rather unique olive and herb scented wines, Burlotto also produces an exemplary Barolo Cannubi as well as a full range of other red varieties. This evening I was more interested in the four wines in front of me, the 1995 Monvigliero and Neirane, as well as the 1996 Cannubi and Neriane. Each bottle performed splendidly, expressing not only the vintages character, but also the terroir of each vineyard beautifully. These are wines that can be deceptive in their youth, seemingly lean and sometimes more savory than fruity but with time their inner beauty is revealed. The balance and freshness of Burlotto Barolo, in fact all of their wines, is a testament not only to the traditional ways of wine production, but also to the care and attention the family focuses on each step in the winemaking process. These may not be wines for everyone, but their natural transparency and pure expression of terroir strike a chord with me and I urge anyone with an interest in Piedmontese wines to sample a few. Don’t be too quick to judge the wines of Burlotto though. Like all the best of Piemonte, they take a bit of time to  open up and reveal themselves but once they do you can’t help but love their honesty, generosity and authenticity.   For more information on Burlotto, the wines and techniques involved please see: Step back in time with Commendatore G.B. Burlotto   1995 Burlotto Barolo Neirane This opens like a remarkable example of Cote Rotie with notes of olives, flowers, red raspberry fruit and an undertone of dried strawberry. With air notes of tar and tobacco emerge and add complexity. In the mouth this is somewhat small scaled but with great focus in a smooth, medium full bodies style with supple wild cherry fruit and light spice tones on the mid-palate that yield to notes of citron and strawberry on the finish. A very fine bottle at maturity with a balanced yet fleshy feel 91pts 1996 Burlotto Barolo Neirane The bright aromatic of this wine are full of heather, licorice, smoke, olive brine and menthol notes but the fruit is still a bit reticent. In the mouth one finds superbly fine-grained tannins that are powerful but balanced by notes of white clay, leather and incipient dark raspberry fruits. This offers beautiful precision but remains a bit tight and coy on the palate. I like where this is going though and the aromatics hint that we are almost there.. 92pts 1996 Burlotto Barolo Cannubi Simply wonderful aromatics that ranged from lilacs, to seared cherry, hot rocks, to roses, orange peel, earth and spice all around a core of sweet red fruit. In the mouth there is superb balance with succulent mineral notes and clear, if fairly rich and quite tannic, faceted fruit. The fruit grows in the glass revealing exceptional intensity and purity with significant upside potential. 93pts   1995 Burlotto Barolo Monvigliero Intense notes of incense and candlewax immediately emerge from the glass joined by dark, smoky, slightly jammy fruits with complicating notes of fish sauce, underbrush, tapenade, thyme and olive oil. In the mouth he tannins are delicate and light if abundant giving the wine a velvety texture. The rosehip and wild cherry fruit is framed by vitamin like mineral notes and a wonderful inner mouth perfume of roses and tapenade. Still youthful this is emerging from its shell and has a very promising future. 93pts.   Below are notes on wines I tasted with winemaker Fabio Alessandria  this past May. Many are just now arriving in the marketplace. 2008 Burlotto Pelaverga Aromatics are intense and deep with penetrating, minerally focus that carries over to the palate. Cranberry fruit on the palate is paired with the intense minerality giving this a downright steely quality but it does lack some of the intensity of the 2007. 86pts 2007 Burlotto Barbera d’Alba Huge, soaring aromatics are captured here with note of cold earth, pollen, wild animale notes and slightly spicy notes of black-fruited hard candy. In the mouth this is perfectly proportioned with deep, lively fruit a hint of round tannin and snappy acids. The finish is dominated by the acids but with excellent length and reverb. Super Barbera. 90pts 2007 Burlotto Freisa Lightly smoky on the nose with an exotic boysenberry coulis note that is countered by dark aromatic spice roots and a hint of leafy geranium. The mouthfeel is both transparent and mouthcoating with a hint of bitterness on the mid-palate. The tannins are pretty big but ripe enough that they already begin to melt away on the finish, which is tarry and spiced with floral tones that compliment the dark plummy red fruits. This is better on the nose at this point. 86pts 2007 Burlotto Nebbiolo Fresh and herbal on the nose with a sandy underlay and suggestions of briary wood and wildflowers adding detail. Huge acidity in the mouth is followed by a wave of fruit and perfectly ripe tannins. The midpalate is laced with minerality that adds cut and definition to the wild cherry and watermelon fruit that gains some pomegranate depth on the back end. This finishes strongly with excellent length and an almost salty, mineral finale. 90pts 2005 Burlotto Barolo Aclivi Balsamic on the nose with complex aromas of church candle, bay leaf, chalk and wild berry fruits. Nervous with fine-grained tannins in the mouth that frame slightly spice sweet red fruit notes. The feel is wonderfully fresh in the mouth and strikingly transparent though one could wish for a bit more richness to the fruit.  89pts 2005 Burlotto Barolo Monvigliero Leathery and slightly bretty on the nose with a deep gamy element that contrasts against the sweet dark fruits of the nose Notes of olive brine, mortadella and carnations emerge from the glass with air. Soft and suave in the mouth with a rich core of spiced fruit supported by great acids that keep this taut and tense. Great camphor tinged cherry fruit in the mouth conceals a bed of ripe tannins. A very well balanced 2005. 93pts 2005 Burlotto Barolo Cannubi Deep and dark on the nose with fruit, heather, dried grass and hints of grilled meats, cinnamon and green anise seed adding great detail. In the mouth this is very classic Barolo with clear acids and assertive if polished tannins supporting the slightly leathery, bright amarena cherry tinged fruit. Fine balance and great length but this is really a bit tight at this point 91pts 2006 Burlotto Barolo Aclivi A lovely nose of floral tones with savory hints of oregano, olive oil and sundried tomato. In the mouth his is sapid and round with soft tannins and sweet fruit on the palate with hints of fresh green herbs adding detail. The wine is still very tight but well balanced with strawberry fruits and fine, well proportioned structure.  88-90pts 2006 Burlotto Barolo Cannubi Wonderfully aromatic already with precise raspberry fruit framed by hints of campfire, saffron, baked clay and a slight underbrush tone. In the mouth thios is crystal clear with a lean yet very precise feel to the candied red raspberry flavors. The structure is very finely balanced and the tannins are perfectly ripe leading to a fine, long taut finish. An excellent wine in the making 91-94pts      (hide)

  From the article A dinner with the wines of Burlotto

  
  

• September 2009

  When: October 29, 7-10pm Cost: $95 per person, plus tax Where: New York Vintners, 21 Warren St. NYC The Following Wines will be Featured at the Event: HIRSCH VINEYARDS Chardonnay 2007 Pinot Noir, ‘Sonoma Coast' 2006 Pinot Noir, ‘The Bohan-Dillon' 2008 Pinot Noir, 'M' 2007 B.... Read moreWhen: October 29, 7-10pm Cost: $95 per person, plus tax Where: New York Vintners, 21 Warren St. NYC The Following Wines will be Featured at the Event: HIRSCH VINEYARDS Chardonnay 2007 Pinot Noir, ‘Sonoma Coast' 2006 Pinot Noir, ‘The Bohan-Dillon' 2008 Pinot Noir, 'M' 2007 B. KOSUGE Pinot Noir, 'Hirsch Vineyard' 2007 FAILLA Pinot Noir Sonoma Coast, 'Hirsch Vineyard' 2006    (hide)

  Forum post in the topic California's Greatest Pinot... by New York Vintners

  
  

• September 2009

  Welcome Rob. I am originally from Ontario presently living in Central California. I have been to the Okanagan several times to explore that wine region. B.C. has some great wines. Some of the wineries to look out for are Quails Gate, Mission Hill, CedarCreek Winery, Le Vieux... Read moreWelcome Rob. I am originally from Ontario presently living in Central California. I have been to the Okanagan several times to explore that wine region. B.C. has some great wines. Some of the wineries to look out for are Quails Gate, Mission Hill, CedarCreek Winery, Le Vieux Pin...all have good wines. If you are ever in Ontario in the Niagara Region, visit Le Clos Jordanne and Tawse Winery.    (hide)

  Forum post in the topic New from the Vancouver, BC area by professional winer

  
  

prev 1 2 3 4 5  ...  9 next