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The Official Wine Thread - Page 1354

post #20296 of 20679
Quote:
Originally Posted by agjiffy View Post


You do know your quote agrees with my point?

'the combination of an oxidized color and oxidized aromas and flavors most frequently occur simultaneously'

I never said it was a rule. I was simply pointing out that 'most of the time' this is the case.
post #20297 of 20679
Quote:
Originally Posted by venividivicibj View Post

You do know your quote agrees with my point?

'the combination of an oxidized color and oxidized aromas and flavors most frequently occur simultaneously'

I never said it was a rule. I was simply pointing out that 'most of the time' this is the case.

You are totally lost. You don't understand the difference between normal aging of burgundy and premox. You are taking about something you don't understand. And if you think you can see the color of wine through the bottle then I really can't help you.
post #20298 of 20679
Okay, whatever makes you feel better man. It's your quote after all.
post #20299 of 20679
Quote:
Originally Posted by venividivicibj View Post

Okay, whatever makes you feel better man. It's your quote after all.

Thanks. I appreciate that. And thanks for sharing your wine expertise with the board!
post #20300 of 20679
Quote:
Originally Posted by agjiffy View Post

That's the hypotheses. The problem with it is that even as those trends have been reversed premox continues. I've had premoxed wines from the '09 vintage from producers who have changed the practices that you are citing.

Are they back to 1970s level of SO2? I thought the trend of less and making wines more approachable in youth has for the most part remained? Probably something else we can thank Parker for (and I don't have hate for Parker the way some do.)

I've loved the mature examples of white Burg I've had but am in means an expert. I came into a few bottles of this and it was fantastic. In fact I had a chance to share one of these bottles with some Sty-Fo folks.

post #20301 of 20679
Quote:
Originally Posted by Piobaire View Post

Are they back to 1970s level of SO2? I thought the trend of less and making wines more approachable in youth has for the most part remained? Probably something else we can thank Parker for (and I don't have hate for Parker the way some do.)

I've loved the mature examples of white Burg I've had but am in means an expert. I came into a few bottles of this and it was fantastic. In fact I had a chance to share one of these bottles with some Sty-Fo folks.


I think there is a big stylistic shift in the last year or two. Check out this recent article by Bonne, which I think sums up the current state of play for white burgs. Let's hope he's right.

http://punchdrink.com/articles/a-new-era-for-white-wine-burgundy/

I thought that some of the early responses to premox, like adding more sulphur at bottling, made wines that were basically undrinkable young (and who knows what happens when they develop). Aged white burg is probably my favorite category of wine but after dumping tens of thousands of dollars down the drain I stopped buying post the 2010 vintage and sold lots of bottles. Until they solve it, I'm happy with German GG bottlings from Keller, Donnhofff, Scahefer Frolich, etc.
post #20302 of 20679
Good article.
post #20303 of 20679
Thanks for posting that, it was a good read.

A poster on Wine Berserkers, Don Cornwell, is one of the more knowledgable posters I’ve come across and he often posts fascinating information. He is a white Burg lover and hosts a series of wine dinners every Feb/March in Los Angeles where a group of wine collectors taste through a wide range of white Burgs. The purpose of the tasting is to monitor the incidence of premature oxidation across all the major producers and vineyards. I’ve pasted links to his posts for the two most recent dinners below. The tasting notes are interesting, but in each threads there are long posts by Don and other WB members discussing the various aspects of premature oxidation and specific domaines, which I thought might be of interest.

http://www.wineberserkers.com/forum/viewtopic.php?f=1&t=125072&hilit=leflaive

http://www.wineberserkers.com/forum/viewtopic.php?f=1&t=125673&hilit=leflaive#p1963972
Edited by coolpapa - 10/1/16 at 12:07pm
post #20304 of 20679
Alan Weinberg is an incredibly knowledgeable burg lover but he's not the publisher of Burghound. That's Alan Meadows.
post #20305 of 20679
My bad, edited to correct.
post #20306 of 20679
Cornwell is also the guy who more or less single-handedly busted Rudy Kurniawan.
post #20307 of 20679
Yeah, that thread was epic. He is a bad ass. I mean as much as you can be a bad ass when you're a wine collecting lawyer from California.
post #20308 of 20679
Just paid and joined the guildsomm site. After 15 minutes of cruising it I would say everything to geek on wine is there.
post #20309 of 20679
Picked up a 2000 Chateau Langlais for $35 CDN. Supposedly a good value.

Currently drinking a vineyard known for their smoke- Ex Nilihio 2012 merlot. Lucky to have a grocery store find a case of the earlier vintage and sell at the original price. Vineyard wanted $55 a couple years ago when I got the first bottle and I just paid $28 here for the same vintage...
post #20310 of 20679
Been doing blind tastings for the last few weeks. Using strictly the "testable varietals" for the certified exam. I have a dozen or so in a section of the cellar, Mrs. Piob picks one and pours me a glass, I sit down and analyze it. Today's wine was just mildly corked, the type where it basically just washes out the wine. There was next to zero nose but I still went for it. Final choices were Oz Shiraz or Mendoza Malbec. I went Malbec but the answer was Columbia Valley Syrah.

So, if you got any bottles of Nine Hats from Full Pull, check out what I found with this wine. Super purple, stained the glass. Just almost zero nose and nothing to indicate a WA Syrah.
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