The Official Wine Thread

[tattersall]



Had a Foillard Morgon Cuvee Corcelette 2009. Perfect wine for chicken.

I actually had the 2009 Foillard Cote du Py last weekend. Really delicious stuff.

These are both really great.

 

[Mark from Plano]



And in reality, it's 15 points, since publishing scores under 85 are pretty rare. And at that, it's only a 12 point scale, because if it scores under an 88 you might as well not buy it or try to sell it.
Yes. Wine consumption is on a steady rise in America. I think once wine knowledge gets to a certain point, people will trust their own palates or the advice of a trusted wine shop over critics. But that's probably just wishful thinking.

Here's the problem though. Most wine will not be sold through trustworthy wine shops. Their market share is going to get smaller and smaller in the future. Like it or not, it's true. I have a local wine shop that has a tasting bar where they usually have 30 or so wines you can sample. The staff there is unusually knowledgable about wine yet my hit rate on their recommendations is no better than 50/50 and their prices are murderously expensive.

I get the criticism against "score chasing" and agree with it for the most part. However, the complete dismissing of professional critics by "wine geeks" seems overdone to me. Since I can't taste every wine out there and don't have an unlimited budget, I need more info, not less. I think of it as one data point.

I get why the industry hates it. But for consumers it is more helpful than hurtful IMO.

 

[Manton]



So two people have at least tasted the wines but neither have anything to say about it. You guys are very helpful.

I've only had village cheapies. They've been fine. Nothing all that distinctive about them.

 

[Piobaire]

09 Justin Chard. Zero mallo, a bit of new French oak and the rest neutral. Chalky, green apples, a little honey, a very light bit of baking spice. NOT your typical CA Chard.

 

[erictheobscure]

This was a surprise. Maybe it's just due to my inexperience, but I had no idea chardonnay (and California chardonnay at that) could be anything like this. Cloudy deep yellow appearance, and some of the tastes that I associate with really good ciders and/or sour Belgian beers. Very interesting.

 

[kwilkinson]



This was a surprise. Maybe it's just due to my inexperience, but I had no idea chardonnay (and California chardonnay at that) could be anything like this. Cloudy deep yellow appearance, and some of the tastes that I associate with really good ciders and/or sour Belgian beers. Very interesting.

Unfiltered + those specific aromas from the strain of yeast they use (to me it's always banana). Did you like it?

 

[Quatsch]

I had something similar but it was from northern Italy and it was sparkling. Tasted way more like a cider or a funky lambic than a wine. I think intentional oxidation is also on the bill, and that kind of sourness comes from lactic bacteria/lactic acid.

 

[Piobaire]

Is that what vin juane tastes like? Been meaning to try some of that.

 

[erictheobscure]



Unfiltered + those specific aromas from the strain of yeast they use (to me it's always banana). Did you like it?

Yeah, I liked it a lot. But I'm not in the position to drop a c-note to drink some funky white wine. Why don't more California wineries make this kind of chard rather than the same butterscotch garbage? Does it take more work? Cost a lot more? Or just a smaller market interested in this kind of thing?

I had something similar but it was from northern Italy and it was sparkling. Tasted way more like a cider or a funky lambic than a wine. I think intentional oxidation is also on the bill, and that kind of sourness comes from lactic bacteria/lactic acid.

Wow, interesting. The sparkling thing would *really* remind me of a cider or fancy gueuze. Is this kind of thing widely available in the U.S.?

 

[Piobaire]



Yeah, I liked it a lot. But I'm not in the position to drop a c-note to drink some funky white wine. Why don't more California wineries make this kind of chard rather than the same butterscotch garbage? Does it take more work? Cost a lot more? Or just a smaller market interested in this kind of thing?

Some guy posted about a $19 bottle of Chard just before you. Here's what this guy said:

09 Justin Chard. Zero mallo, a bit of new French oak and the rest neutral. Chalky, green apples, a little honey, a very light bit of baking spice. NOT your typical CA Chard.

 

[kwilkinson]



Yeah, I liked it a lot. But I'm not in the position to drop a c-note to drink some funky white wine. Why don't more California wineries make this kind of chard rather than the same butterscotch garbage? Does it take more work? Cost a lot more? Or just a smaller market interested in this kind of thing?

No idea. Personally, I'm glad that PM is rather unique, because for my palate it sucks. But it has a pretty large following of very faithful lovers.

 

[kwilkinson]



Some guy posted about a $19 bottle of Chard just before you. Here's what this guy said:

I wonder how it is they completely inhibit MLF. Do you know?

 

[erictheobscure]



Some guy posted about a $19 bottle of Chard just before you. Here's what this guy said:

I forgot to look up.

 

[Quatsch]

I think California Chardonnay is about sales.

And I think you should be able to find something like it - I've seen it in stores in Nashville and in the D.C. area.


Here, I found it - http://thewinebottega.com/inventory/malvasia-dellemilia-emilia-romagna/

 

[Piobaire]

Some guy posted about a $19 bottle of Chard just before you. Here's what this guy said:

I forgot to look up.

Well played, good sir.