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The Official Wine Thread

gomestar

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Originally Posted by Piobaire
No, today is Alsace, the Jura and Savoie.

The four noble white grapes please, and the only noble red permitted.

What are the plains at the base of the Vosges composed of?


riesling, gewurtz, pinot gris, and muscat?

not sure of the soils, I only know Italy and Champagne for the most part.
 

gomestar

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how about this for alsace - name a producer with a grand cru status wine that refuses to put grand cru on their label.
 

Piobaire

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Soils are:

High vineyards schist, granite and volcanic sediment
Vineyards at the mountain's base are limestone
Plains are richer clay and alluvial

No idea about the label.
 

gomestar

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trimbach (hint: you could have used SF search).

Limestone is good soils for wines. It's great for draining water in times of heavy rain yet it will retain an ideal amount for the vines in a dry spell.
 

Piobaire

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Originally Posted by kwilkinson
I am thoroughly creeped out by this thread now.

Register for your class, get your membership to the Guild, and join in the "fun."
 

gomestar

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what is that often desired creamy/vanilla flavor in many chards caused by?
 

Piobaire

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Originally Posted by gomestar
what is that often desired creamy/vanilla flavor in many chards caused by?

Toast.
 

Mark from Plano

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Originally Posted by Piobaire
Hai guiz, I have two of these. Do you think it's too soon to try one? 2007 Domaine du Vieux TÃ
00a9.png
00a9.png
graphe Châteauneuf-du-Pape La Crau.


Originally Posted by gomestar
yes

I've had a few of these now and the beauty part is that they are drinking magnificently right now despite their youth. Very lush. Very approachable.
 

Piobaire

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Originally Posted by Mark from Plano
I've had a few of these now and the beauty part is that they are drinking magnificently right now despite their youth. Very lush. Very approachable.

That does it! Have to try one. Thanks, Mark.
 

Mark from Plano

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Originally Posted by Piobaire
Reading this article...does anyone else scan the wine list for a few wines you have in your cellar, so you can accurately gauge their mark ups? I mean, if I see a Kosta Browne for $140, I'm going to think their pricing is good and will order what I feel like with confidence. If I see a Siduri for $200, I'm going to order something drinkable but not memorable.

I do this all the time. However, I've also found restaurants where the pricing has been very inconsistent among the ones I'm familiar with.
 

Piobaire

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Originally Posted by gomestar
wrong. They use vanilla ice cream.

They only do that if they're making an ice wine.
 

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