Piobaire
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I learned slightly different, not that i have my notes available
I think
viti = growing any grape
vini = growing grapes for vinification.
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I learned slightly different, not that i have my notes available
nm, I'm thinking vinification
Can I go back to enjoying my wine now? Or at least in four hours.
Will you be stopping for wood chips to soak in it on the way home?
Actually, Kendall-Jackson and it's family doesn't use oak chips. In essence, they don't "teabag" any of their wines. Everything made is done in oak. Now whether or not that fits your palate is a different story altogether.
I'm shocked that it's possible to age a million case production in oak, not using chips, and still be able to charge what they charge.
Can I go back to enjoying my wine now? Or at least in four hours.
there are so many wine books out there. kwilky cited two very good references for looking things up. but trying to learn about wine through a reference is like trying to learn about history through an encyclopedia ... it can be done, but you're going to miss a lot of context. if you really want to learn about wine ... not just be able to rattle off place names and obscure production techniques ... i think the best writer around is my old friend Matt Kramer. His "Making Sense of Wine" is absolutely terrific. he followed that up with "Making Sense of Burgundy", which is more specific but even better (history of why burgundy is the way it is). He's also done books on italy and california. the vital difference with matt's books is a) he's a REALLY graceful writer, a pleasure to read, not just a collector of facts; and b) you really get the context in which these wines exist. they're not just free-floating brand names.
This is my favorite wine book. It sets you up to enjoy, not be an expert, which is exactly what I want. Good to hear he is a nice guy as well. Certainly comes off as one.
Never heard of him, but I'll see what the library can do for me based on your recs.
Define world class.
There is a longstanding prejudice against Zin in the CA wine country going back to Prohibition days. It was always most grown by the Italians who dominated the Valley. It was considered very cheap and strong but not elegant. During Prohibition, crushing one's own wine was legal in certain quantities. The Italians survived by selling Zin (and other cheap grapes) to Italians throughout the country who crushed and fermented basement wine. This was considered very immigrant and downmarket.
I enjoy plonk, myself -- mostly Italian or South American. I confine anything approximating pretense to my whiskey.