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The Official Wine Thread - Page 1190

post #17836 of 17850
Quote:
Originally Posted by indesertum View Post

The 08 brunello scandal for example. 1.3 million liters were declassified to IGT status 5 long years ago for having other grapes besides Sangiovese but nobody's been imprisoned and not even a fine. Apparently one winery had been adding merlot for 25 plus years.

who gives a fuck
post #17837 of 17850



So delicious. drool.gif

Also had a bottle of Gerardo Mendez Blanco Albariño do Ferreio '13 today. A bit acidic but pretty good.
post #17838 of 17850
Quote:
Originally Posted by gomestar View Post

who gives a fuck




well if that's how you really feel...

i have some 1972 domaine ponsot clos st denis and 2001 dom perignon that I'm offering on deep discount...
post #17839 of 17850
How deep we talking? Might be interested...
post #17840 of 17850
but seriously though, it's like being that guy in math class who raises his hand and says "i know we're not that far into the lesson, but if you think about it we actually haven't solved the proof yet..."

The wine business is quite shady, from growers (undocumented workers? breakin' the rulez!), producers (ok, lots can go here), distributors, stores ("damn, this stuff is gross but cheap, raise the price by 50% and call it a staff favorite"), auction houses ("give it a glance over and we'll call it authentic"), to wine-o's (see that Kurniawan thing?). I'm reading a book on Burgundy, and even the author mentions wine production where the wine in barrel is topped off every month with wine of shady origin (another vintage from the producer? a completely different wine?). At the end of the day, wine is wine. If the wine is great, then yay, if it sucks, then fuck that producer. I don't bother with looking much beyond that.
post #17841 of 17850
If the wine is great, then yay, if it sucks, then fuck that producer.

-Gomestar
post #17842 of 17850
Sideways346.jpeg
post #17843 of 17850
Gomey, how did you like the Huet?
post #17844 of 17850
It was really interesting, and sometimes "interesting" can sound like a veiled way of saying "weird", but this was genuinely interesting. Very yellow color, so I assumed it was pumped with oxy, and I guess it was, but I didn't hate it. There are others here that can attest to my oxi hate, but this reminded more much more of a old Krug than of some ruined white Burg. The wine took on qualities of a dessert wine, which I didn't expect, and it had a really good sweetness/butter scotch quality to it. I liked it, and I'm glad I got to try it.
post #17845 of 17850
Quote:
Originally Posted by gomestar View Post

At the end of the day, wine is wine. If the wine is great, then yay, if it sucks, then fuck that producer. I don't bother with looking much beyond that.

I do not think most people would agree with this position. In fact, I think many of the French you mention doing these things, look down their noses at many New World wines ostensibly for not making wine without manipulation. So I guess part of it is what some people claim to hold important, and use to judge other wines by, and then what they do themselves. I'm certainly more in the camp of, "If it tastes great I don't really care how you got there" than most but I think this view is still in the minority in much of the world. To my mind the country that most readily accepts manufacturing manipulation is Oz. In fact, based on interviews I've read and watched, many of them are right up front about it and rather proud of employing modern techniques. The French seem to really sneer at such an attitude, again what I've gathered from reading and watching interviews.
post #17846 of 17850
Quote:
Originally Posted by gomestar View Post

It was really interesting, and sometimes "interesting" can sound like a veiled way of saying "weird", but this was genuinely interesting. Very yellow color, so I assumed it was pumped with oxy, and I guess it was, but I didn't hate it. There are others here that can attest to my oxi hate, but this reminded more much more of a old Krug than of some ruined white Burg. The wine took on qualities of a dessert wine, which I didn't expect, and it had a really good sweetness/butter scotch quality to it. I liked it, and I'm glad I got to try it.

Yeah, it was bizarre. Tasted like honey.
post #17847 of 17850
Quote:
Originally Posted by Mark from Plano View Post

Gomey, how did you like the Huet?

was this the wine you were talking about that time like 3 years ago when we got snacks at The Modern? Surely you remember every detail we discussed.
post #17848 of 17850
Quote:
Originally Posted by gomestar View Post

was this the wine you were talking about that time like 3 years ago when we got snacks at The Modern? Surely you remember every detail we discussed.

I don't recall the conversation, but the answer is probably and sort of. I love this maker and buy a lot of it and basically recommend it a lot. It really punches above its weight IMO.

What we probably talked about though was either the sec or Demi-sec bottlings, which are just killer foods wines most years even in the standard bottlings (~$35). What you have here is their premier tre bottling in a Moelleux, which is their high residual sugar dessert wine. Also very yummy. About a month or so ago I took two bottles of the 2005 Huet Clos du Bourg to a dinner. One was the standard bottling Demi-sec (for the fish and salad courses) and one was a half bottle of the 1er tre moelleux dessert wine (like yours, but an 05). It was really cool doing a side-by-side on two wines from the same maker/grape/vintage/vineyard and seeing how differently they were expressed.
Edited by Mark from Plano - 8/18/14 at 2:49pm
post #17849 of 17850

I love golden wine. For an '04 it was quite lovely indeed, especially as it has been 14 mos. since I last had Sauternes.

 

post #17850 of 17850
^ Nice- hosting a French cheese & wine class tonight and the last course is Sauternes and Roquefort
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