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This argument is tiresome not because it's not something we should be discussing, but because it always gets framed in such a polarizing way. I find it necessary to ask a question of every question: Just what is natural wine to you? Is it no sulfur additions? No pesticides? No chemical pesticides? No pumpovers? No punchdowns? No oak? No temperature control? No yeast inoculations? It's always defined in the negative by people trying to "debunk" it, but it's a loving mirage, really.
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Jul 10, 2017 22:03
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| # ¿ May 12, 2024 10:46 |
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Vivino is "snazzier" and there's an equivalent app whose name escapes me. But I prefer Cellartracker for its functionality. However, on none of these apps should you ever take the user-submitted scores or reviews seriously.
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Jul 27, 2017 00:24
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idiotsavant posted:T-minus two, maybe three weeks to harvest. Albarino and Grenache/Monastrell rose to kick things off. Time to start buying barrels! Awesome! Tell us about how you feel about the fruit. What appellation(s) are you harvesting out of?
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Aug 10, 2017 05:46
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Watching this unfold is insane. This fire really only started last night? How the gently caress did it spread so fast? It's horrifying and I hope everyone stays safe. Great loss of property and, of course, tradition has already been decimated.
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Oct 10, 2017 05:10
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Here's an updated article about know damage so far: List of wineries damaged in the Wine Country fires http://flip.it/-Z7XHY
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Oct 11, 2017 03:22
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Comb Your Beard posted:Kinda sad this thread is dead, I've pretty much migrated to r/wine. Morgon seems to be the go-to to get away from the bubblegummy thing, although Moulin-a-Vent is also good for this. I've actually noticed that any Cru Beaujolais producer of any quality, regardless of the Cru, will not have those notes with any real prominence. I've also noticed that for a lot of wines where those notes are prevalent, whether they be French or American or wherever, that VA seems to be lurking underneath the fruitiness.
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Oct 23, 2017 19:42
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pork never goes bad posted:So I won't claim to know the source of that note speciically. But I drink plenty of Bojo and most Cru Beaujolais that goes through carbonic doesn't have that note. Pork is right. Most Crus go through some percentage of CM. However, to me they avoid those flavors/aromas somehow. Good Cru Beaujolais is surprisingly earthy and herbaceous. I would love some insight as to how and the next time I meet a Beaujolais winemaker I think I'll ask.
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Oct 24, 2017 16:16
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nervana posted:I am visiting NYC for the weekend and want to buy a couple in their late 30's a nice bottle of wine. They live in Chicago and travel often, and they enjoy wine often, so they've probably tried a whole bunch, but are not wine snobs. Is there anything in New York that I can buy that is decent and not readily available in Chicago? I am thinking under $100, but can go over that if needed. It doesn't have to be rare or anything, but I just want to get them something nice to show that I put some thought into it. I once bought a 1970 Produttori del Barbaresco Barbaresco (just their vineyard blend) for $100 from Chambers Street Wine. They specialize in older vintages and prices really weren't shabby at a.
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Nov 7, 2017 21:37
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If you are diligent you'll notice that many if not most biodynamic producers opt out of the whole horn full of poo poo stuff and that the more ceremonial aspects of Biodynamicism are NOT required for AB certification.
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Nov 9, 2017 22:13
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bartolimu posted:Per the posted article: Who loving cares if it has no negative or positive impacts on the quality of the wine? Do you foist this kind of irrelevant poo poo onto e every bottle you drink?
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Nov 10, 2017 04:23
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Looks like wine got even older still: Earliest evidence of wine found in giant, 8,000-year-old jars http://flip.it/LtGE_b And it looks like the area around modern-day Georgia is still the cradle of viticulture. Also, looks like some regrettable vindication for those filthy hipsters and their beloved Orange Wine.
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Nov 14, 2017 00:01
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Crimson posted:Absolutely. I've been using them since release in my restaurants, and they're invaluable for allowing me to pour high end wines without waste. I've had a few encounters with wines that obviously changed after extended time under argon gas, but for the most part the wines hold up extremely well for weeks or even months on end after being accessed. This echoes my experience with them. Basically, if you think of a timer that starts when you first sink the needle into the cork that lasts about 14 days (on the conservative side) if you finish the bottle inside of that time frame, you should have no issues.
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Nov 27, 2017 16:25
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Stitecin posted:I posted about this back in like 2013, but we trialed an early version of Coravin on some Chardonnay. We poured one glass out of 3 bottles using the Coravin and stored them with 3 "control" bottles for six months. In a blind tasting the winemaking team couldn't identify the Coravined bottles. The problem here is that the bottles weren't handled during the storage period. Or at least that's what I assume. I have tasted wines Coravined for a month that were travelling in reps' bag and you could totally detect the decay. If the bottles are not moved, I would assume there's nothing to cause the protective layer of gas to "unseal" from the top of the wine and allow it to drink in some O2.
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Nov 27, 2017 23:57
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Ola posted:So a more reliable solution for bars and restaurants is an Enomatic machine, like this: Those things are expensive as gently caress. I think in a bar / restaurant setting a Coravin is superior for reasons above and beyond cost. I am partnered in a wine bar currently that features keg wines sealed under nitrogen and I have to say I am very impressed with the results. Selection is still a bit of an issue, but it's light years ahead of where it was just a few years ago. There are a ton of domestic options and a rapidly growing pool of import options. The system itself is relatively economical, the wines are generally had cheaper per ounce in keg, and shipping and carbon costs are drastically lower.
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Nov 28, 2017 01:05
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I think that's the restaurant / wine bar answer, too. If you can't sell a 4 or 5 glasses of wine in a 2 week period, perhaps it's not the best idea to offer it out of the Coravin?
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Nov 28, 2017 17:40
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If Sauternes had a good vintage that year, I fail to see why any other recommendations would even be worthy of consideration outside of maybe vintage Port. Not to say anything about the quality, but for ageability, it's hard to beat Sauternes. I might even prefer it for that reason over Port because Port ages so glacially and at least with Sauternes it has several interesting new phases it gets to every half decade or so.
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Dec 23, 2017 17:13
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