DANYRAF

Cote-de-Beaune is from the village only. Drouhin's happens to be young vines of Clos-des-Mouche. from the B.I.V.B website (aka god) Communal appellation This appellation includes no premier cru climats. It should not be confused with the entirely different appellation CÔTE DE BEAUNE-VILLAGES.

Chorey-les-Beaune is more commonly bottled as Cote-de-Beaune-Villages. It seems to sell better under that label then as it's village name. Drouhin is a large landholder in this village and maintains all of it's vineyards except Chablis organically. They are very proud of this wine and bottle it under the village name. It is an exceptional value. Look for the 1999. It is really drinking well right now. I finished one just a few hours ago.

1990 DP was pretty good but the last several vintages have been very bad. Moet needs to start making their own stuff again instead of buying it a putting their label on it. Too much of their business is farmed out to the co-op or purchased vin-sur-lait. DP has never been on the upper end of the scale. What they do right is promotion. They have sold the image, not much more but a great deal of very bad wines like White Star.

There are still a few cases of 1989 Extended Tirage available in NY/NJ!!! Call Lauber.

Argyle's Best Sparkling wines should be on the shelf for $29.99 or less. The are excellent. There are three different ones besides the standard Brut. My favorite in Extended Tirage.

You can use the Wine Spectator and Wine Advocate sites if the style of Burgundy you like is the new style (big, black, rich overripe fruit with little structure, tannins or longivity) that they seem to enjoy. Neither one of these publications seems to enjoy or understand traditional Burgundy. Read Steve Tanzer or Clive Coates but most important.... trust your own palet....

A lemon style change is more suited to the US market. Krug is now controlled by bean counters who are responsible to shareholders. Currently they are still selling the stocks that were made prior to the sale so the wines should still be great. However, they have to make more money to keep the shareholders happy. They only way they can do that is to raise the price or lower the quality. Keep an eye on then wines two years from now. My guess is higher production at a slightly lower quality. Outside of champagne, very few will notice.

Drouhin Charmes-Chambertin 1990, Eyrie Res. Pinot Noir 1996, Bollinger Special Cuvee and I have 1 remaining bottle of Bollinger RD 1988

Nouveau is not my thing. We sell quite a bit of it. It is meant to be consumed within 3-6 months if not sooner so it is a great item for synthetic... Try Drouhin

Spring Lake Bottle Shop - Spring Lake Spirit of 76 - Manasquan Jonathan Ron (2) Wall and Brielle 4 good stores near you. If you need more, give me the closest town to you...

A wine that has oxidized would indeed be ruined, but a wine that is stored properly with real cork will still gets air, just very slowly. This accounts for a wine developing over time. Here is a thought. When a wine is fermented in barrel and is barrel aged, is it going to be more oaky or less? The correct answer is less. Wine that is made in this manner gets very small levels of oxygen during this process which allows the fruit flavors to mature and develop. Corked wines have nothing to do with age. It is a defect in the cork so it can effect any wine at anytime.

Sorry, I have been away and did not follow up on this. My original post was simple. Since the 60 minutes report red wine consumption is way up in the USA. Many of these people are drinking box and jug wines that are labeled "and natural flavors". Many I these I am told are sugar water based - wine flavored product. How good is that fro your heart?

A topic that is avoided by all wine writers is box wines and what is in them. Since the 60 minutes report on the "French Paradox" in the early 90's the consumption of red wine has been up. I was a salesman for Gallo at the time and I sold 1 years worth of red jug wine in 2 months. The BATF last fall ordered tighter regulations on the labeling of bulk wines. It seems that wines that are labeled "and natural flavors" are not really wine at all. I'm told that they are very small amounts of wine combined with water and sugar to create a wine flavored product. If this is the case then many americans who have thought they they were extending their life by drinking two glasses a day of this stuff have really been consuming sugar water. How does this effect their health? When does this report come out? (Edited by DANYRAF at 9:14 am on Aug. 16, 2001)

breathing and oxidation are two very different things

Il Giardino in Cedar Knolls. There is another at La Griglia on Thursday. NOT A PUBLIC EVENT, but I can get you in. Bob