Originally Posted by foodguy
it's more a matter of proportionality. his wines have outsized personalities ... everything is turned up to 11 (and i'm saying this as an admirer). he was one of the rare winemakers in my experience who can get that without the wines seeming unbalanced. but a typical pouilly is much more subtle, perhaps refined. to the old-school european sensibility, his wines are a bit crass, perhaps like some of those godawful patchwork blazers that some of you seem to admire.
it's so odd since I see his wine as worlds more refined than many in Pouilly. It doesn't matter how "refined" or "subtle" you try to seek, if your acid levels are slightly too much in either direction, you're going to be too sharp or too flabby and unrefined in any case. It's all about the balance. As big as they are, his superb balance added the refinement and it's the half-dozen notes that are easily picked up on the palate, yet not one dominating the other, that makes his wines refined.
I absolutely see your point on his wines being crass ... but by the same token I've had poorly balanced Lorie whites that have been FAR more crass than anything he makes. When I think about the others, I see him more as being pronounced (positive) than crass (negative).
And in any case, I see a lot of Loire jealousy directed towards Didier. Face it, he did it worlds above 98% of all others ... and then he called all of them out for their poor vineyard management, production techinques, etc. I imagine this would rustle plenty of feathers in France.