• Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE

    Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear.
  • This site contains affiliate links for which Styleforum may be compensated.
  • We would like to welcome House of Huntington as an official Affiliate Vendor. Shop past season Drake's, Nigel Cabourn, Private White V.C. and other menswear luxury brands at exceptional prices below retail. Please visit the Houise of Huntington thread and welcome them to the forum.

  • STYLE. COMMUNITY. GREAT CLOTHING.

    Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

    Click Here to join Styleforum's thousands of style enthusiasts today!

    Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.

The Official Wine Thread

Petrus1

Senior Member
Joined
Nov 6, 2010
Messages
152
Reaction score
0
Piobaire;3826040 said:
Lulz. Carbonic maceration circumvents the need for a maloactic fermentation, per Jancis Robinson in my The Oxford Companion to Wine (the exact reason BN can/is released so young).

BOOM! Team Piob ftw.

You see, this is exactly what I mean about these newbie proles who read Wine Spectator. They're like those people who become born again Christians and become fanatical and behave like they're in a competition over who's right or who knows more. I can assure you that I've been drinking Burgundies a lot longer than Jancis who incidenly I happen to know. The carbonic is when the grapes are not crushed and sort of ferment inside the grape until they burst. All wine needs the 2nd malo fermentation. The BN is fermented very quickly that sometimes it's not even complete and the wine may still have some fizz to it. It doesn't go through the malo because it's bottled so fast and immediately consumed.
 

Petrus1

Senior Member
Joined
Nov 6, 2010
Messages
152
Reaction score
0
Originally Posted by gomestar
I'm jumping on her Nuits for $32 next time at Z's.

Her Vosne-Romanee 1er was on Per Se's list for $340
frown.gif


This is a wine from Vosne and is a blend of the premier cru vinyards there.

And her Richebourgh is also on the list but prices range from $1,000 to $2,700
frown.gif
frown.gif


The Richeboug vinyard has a number of owners (Burgundy is very fragmented) so it depends on whose Richebourg it is. The DRC is the best.
 

Mark from Plano

Stylish Dinosaur
Joined
Apr 11, 2007
Messages
11,059
Reaction score
1,477
Originally Posted by Petrus1
You see, this is exactly what I mean about these newbie proles who read Wine Spectator. They're like those people who become born again Christians and become fanatical and behave like they're in a competition over who's right or who knows more.

Quoted for extreme intergallactic irony.
 

ama

Distinguished Member
Joined
Jul 14, 2008
Messages
3,775
Reaction score
54
Originally Posted by Mark from Plano
Quoted for extreme intergallactic irony.

Whatevz. Score another one for Team Petrus!

haters-gonna-hate-batman-on-rollerskates.jpg
 

Petrus1

Senior Member
Joined
Nov 6, 2010
Messages
152
Reaction score
0
gomestar;3826241 said:
I'm jumping on her Nuits for $32 next time at Z's.

Her Vosne-Romanee 1er was on Per Se's list for $340
frown.gif


That seems a high price for a blend from the premier vinyards in Vosne.
 

Piobaire

Not left of center?
Joined
Dec 5, 2006
Messages
81,691
Reaction score
63,006
Originally Posted by Petrus1
Originally Posted by Piobaire
Lulz. Carbonic maceration circumvents the need for a maloactic fermentation, per Jancis Robinson in my The Oxford Companion to Wine (the exact reason BN can/is released so young).

BOOM! Team Piob ftw.


You see, this is exactly what I mean about these newbie proles who read Wine Spectator. They're like those people who become born again Christians and become fanatical and behave like they're in a competition over who's right or who knows more. I can assure you that I've been drinking Burgundies a lot longer than Jancis who incidenly I happen to know. The carbonic is when the grapes are not crushed and sort of ferment inside the grape until they burst. All wine needs the 2nd malo fermentation. The BN is fermented very quickly that sometimes it's not even complete and the wine may still have some fizz to it. It doesn't go through the malo because it's bottled so fast and immediately consumed.


I like how you explain what carbonic maceration is, as some sort of answer or rebut, when it was never in question what that was. At least to us sane people. I also like how you previously held Jancis up as an authority, and now that she proves you wrong, she is to be marginalized. You see, my little troll puppet, malic acid production is greatly decreased in this process, thus there is no need for the MLF to happen in its full and usual course.

BOOM! Team Piob ftw.

You are a great troll puppet. I predict...by the end of next week = banhammer.
 

gomestar

Super Yelper
Joined
Oct 21, 2008
Messages
19,880
Reaction score
4,474
Originally Posted by Petrus1
The Richeboug vinyard has a number of owners (Burgundy is very fragmented) so it depends on whose Richebourg it is. The DRC is the best.

The producer is AF Gros, one that a number of us have had good luck with in the past.

Originally Posted by Petrus1

That seems a high price for a blend from the premier vinyards in Vosne.


hence the sad face (this is also from AF Gros)
 

tattersall

Distinguished Member
Joined
Oct 23, 2003
Messages
1,236
Reaction score
22
Originally Posted by Piobaire
I like how you explain what carbonic maceration is, as some sort of answer or rebut, when it was never in question what that was. At least to us sane people. I also like how you previously held Jancis up as an authority, and now that she proves you wrong, she is to be marginalized. You see, my little troll puppet, malic acid production is greatly decreased in this process, thus there is no need for the MLF to happen in its full and usual course.

BOOM! Team Piob ftw.

You are a great troll puppet. I predict...by the end of next week = banhammer.


I would just like to say that I scanned your post quickly and saw "Jancis" followed by "MLF" which of course I mis-read to include an i.

That is all.
 

PandArts

Distinguished Member
Joined
Jun 19, 2008
Messages
4,389
Reaction score
731
Originally Posted by tattersall
I would just like to say that I scanned your post quickly and saw "Jancis" followed by "MLF" which of course I mis-read to include an i.

That is all.


Oh good, I'm not the only one!!!
laugh.gif
 

ama

Distinguished Member
Joined
Jul 14, 2008
Messages
3,775
Reaction score
54
Originally Posted by PandArts
Oh good, I'm not the only one!!!
laugh.gif

+2, Team Pio fights dirty. I can't believe they resort to subliminal messaging.
 

gomestar

Super Yelper
Joined
Oct 21, 2008
Messages
19,880
Reaction score
4,474
Originally Posted by tattersall
I would just like to say that I scanned your post quickly and saw "Jancis" followed by "MLF" which of course I mis-read to include an i.

That is all.


for a fleeting moment, +1
 

Manton

RINO
Joined
Apr 20, 2002
Messages
41,314
Reaction score
2,879
Originally Posted by Petrus1
The Richeboug vinyard has a number of owners (Burgundy is very fragmented) so it depends on whose Richebourg it is. The DRC is the best.

Really? We had no idea. Thanks.
 

PandArts

Distinguished Member
Joined
Jun 19, 2008
Messages
4,389
Reaction score
731
Originally Posted by ama
+2, Team Pio fights dirty. I can't believe they resort to subliminal messaging.

LOL! Now I'm just waiting for this thread to return to being wine n00bie friendly again.
smile.gif
 

Mark from Plano

Stylish Dinosaur
Joined
Apr 11, 2007
Messages
11,059
Reaction score
1,477
Originally Posted by Manton
Really? We had no idea. Thanks.

Those of us who only drink BN are thankful for this level of insight now being available on this board.
 

Featured Sponsor

How important is full vs half canvas to you for heavier sport jackets?

  • Definitely full canvas only

    Votes: 45 40.5%
  • Half canvas is fine

    Votes: 44 39.6%
  • Really don't care

    Votes: 5 4.5%
  • Depends on fabric

    Votes: 18 16.2%
  • Depends on price

    Votes: 25 22.5%

Forum statistics

Threads
504,441
Messages
10,573,986
Members
223,701
Latest member
DR GRACE IMASUEN
Top