Don Giovanni

Point inflation is rubbish...better wine is being made worldwide If one were to look at our specific region...the Finger Lakes one would have to say that the points today are much higher than they were 20 years ago...or 10 years ago or 5 years ago...why could this be point inflation...absolutely not...it is simple a region that has now started to shine...this is due to new winemakers...better viticulture techniques...better equipment and better information... Standing back a bit I have to ponder that wines worldwide are experiencing a revolution of great winemaking...information now runs freely and is readily available to anyone who can get to a PC or the library and surf the web...new wine books and studies are helping too...add all this together and you have to conclude that the wine and the winemakers and growers are doing a better job of the craft than maybe ever before in history...so the point is that you are seeing higher points not due to inflation...but all of what the aforementioned points out...

I'm a little confused by your stand on this, John. Lots of wine producers who are rated by the Wine Advocate post on the eBob forums. (Which, by the way, are not owned or managed by Robert Parker. The forum site is owned and administrated by Mark Squires.) ← Mary, I do this for personal moral reasons... I do post a lot on eBob...I do think Mark owns the site...he now does have an expanded roll in one region...how this works with Mr. Parker I just don't know...anyway since I feel that I am always posting about this or that...never do I want anyone to think that I am trying to sell our wine via their web site...I post to learn...we sell to loyal customers and referrals that our trail draws...

Mary, The point system is good for the wine business...it's the producers that send in wine to be rated that are at risk...if a producer does not send in for any ratings then they have side stepped the point scale be it the 4 star, 20 point or 100 point scale...personally I let the consumer rate my wines thus far...will it always be that way...not sure...I ethically can't have anyone from Mr. Parkers team ever rate my wine...this is due to the personal reason that I use Mr. Parkers eBob site as a learning ground...for me it would not be fitting to have them rate my wine...do we need points the fact that we are talking about it tells me ...YES...nice post Mary...score 100 points...

Max, Nice notes...I took a look at the vintage charts with scores...1998 only was a 88 point + - year...so I think your tasters are right on the mark...

Aykroyd says opening winery is 'a dream' or could it be a 'nightmare' ? 12 Million is what he is starting with...I hope he has another 12 Million to back up the first sound of the sucking machine AKA 'the winery'...you see I feel he will do well and the more business you do ...?...the more money you need...catch 22... last year we saw over 20,000 people and we are a bug next to what he is doing...personally his numbers are off...my best guess is he will see 70,000 visitors per year...Click On Me

But, maybe that's all that people really want? ← Mary, I think people don't know what they want...well because they have so few options...this will change over time...it took them since Sept 2004 when the world loved it until now to be first excepted...USA is very slow with this...still it's good and will turn people on to wine... Click On Me

My thought exactly !!!

'Stimulus and Related Errors' is amber wine always oxidized...NO ! I will point out 'Stimulus and Related Errors' logic would have you think in error when two characteristics from stimulus errors...slightly amber wine... white table wine if too old will have an slightly amber color and have a oxidized odor...but it is very likely that white wine made from red grapes to have a slightly amber color to be of a wine that is young and fresh...just because amber in color and oxidized in color are logically related does not mean they occur simultaneously...source page 53 out of print 1976 WINES: Their Sensory Evaluation...Amerine/ Rossler..

Wine now offered & bottled piccolo, or fairhead 187ml 12 pac Looks like more options...bigger profit margin for less ? Click On Me

Nothing like a wake up call...Yellow Tail = Yellow snow...I won't touch either of them...

Interesting, though a bit pricey for a vintage without a significant pedigree. I paid about the same a couple of years ago for a 750ml bottle of Yquem from 1959, my own birth year. Thanks for the tip. Has anyone here tried the 60 Yquem? ← 1959 was a great year...maybe one of the best....

This web site is great....meet the Port Authority... Roy Hersh.... GL Click On Me

At Colgin Cellars, a kiss is not just a kiss Click On Me

That part about women I never heard of that...I do know they can smell and taste better than men...

Tongue test identifies 'super-tasters' Click on Me

This is an independent test by a respected wine industry veteran...Thomas Pelllechia Click On Me More info on wine slushies below Click On Me

Jim, Through living...thinking out of the bottle...experience...embrace what you know not and you shall know...

Freezing Wine Think of wine like fresh meat...than after you cook it and serve it you have left overs...what to do...either you place it in the frig and eat it over the next few days...or you can freeze it ...same with wine...only freeze it once never twice...be prepared to deal with potassium bitartrate, also know as cream of tartar...this will fall out the crystals won't hurt you they will need to be addressed...either by decanting or just place the bottle upright and let the sediment fall out to the bottom...be careful and pour the wine until the crystals come to the neck of the bottle... FYI obviously white will show you the crystals much better...red wines will also have them...you just have to be careful and look...Cheers!

Craig, Yes beauty is in the eye of the beholder... I can't tell you if you think wine is better and you can't tell me either...it's subjective...

There may be a reason this book is out of print. That reason may be 30+ years of new research. Wine science has come a very, very long way in the last 30 years. ← Not as far as you think as far as Sensory Evaluation...wine has been around for how long...Plato, Aristotle, Socrates , Pliny the elder, Pliny the younger...do you discard the works of such men...was it not in the first century AD Pliny the Elder lamented that "not even our nobility ever enjoys wines that are genuine" on counterfeiting timeless and priceless...30 years of new research...by whom...from where...please tender the knowledge...we are all ears...wanting to be educated...we all have an open mind...show me the new facts...the ones that refute what was posted...or then if not...your comment is moot... Cheers ! more info...edit:Use a time perspective of wine and history... this book just came out a few seconds ago...if we use an age clock...now the new studies that I have seen are not even close to this book...why...because there just has been a bunch of static in the wine business...people writing books...lets talk about legs...not one has improved on the science of the "Marangoni effects" that explain this phenomenon...be careful not to through the first stone...always respect the past...never think you are above the facts...so I call you out ...show me new proven influential studies that refute the post...I am all ears...it is with much respect that I learn from people of the past...again... your point is moot...

Jim, I have find salt both as a descriptor and as in it tastes like someone took some salt to the wine...I find it pleasing to a point...it must come from a maritime influence... leaving the wine balanced... Cheers ! john

Do you find salt in a wine pleasing or a flaw ? Salts in wine...disclosure I have interest in North Fork Long Island Vineyards and sometimes the salt I get from my fruit is very enjoyable...It is this salt that comes from the sea and is very natural...if someone was to taste some salt would you call it a flaw...then if you knew it came from a maritime influence would you change your opinion and call it a part of terroir as it should be...now the other salts that you can taste can come from wines treated with calcium sulfate...these wines are plastered...why because the are from must treatments...last if a wine is over treated with sodium-ion-exchangers they will taste of salt...source page 77...Wines: Their Sensory Evaluation...Amerine and Roessler out of print UCD...1975... So for me the bit of the sea salt reminds me of that sense of place...this I find when supple creates a great distinct wine...if not from the sea then to me it's a flaw...your comments please...

You ask a hard question when we had the MALB infestation a few years back...all you needed was a very few to get a peanut butter stench that would send anyone running...every harvest brings new challenges...I have seen voles pressed and snakes...etc...so it's not just a bug thing...every where you turn you have to deal with this or that...so you just can't quantify it...you deal with this each year in one form or another...

How would you answer someone who insists that: a) American wine regions aren't "old enough" to have terroir b) there can be no understanding of "terroir" without rigid planting/blending rules, or c) France is the prime [only] example of wines that speak of "terroir" A) American wine industry dates back well over 400 years. B) If you search my definition of terroir on this board you will find that I have posted it around the world...I have had my definition validated by UCD and a very prominent Spanish research report... C) France thinks too much of it self...my ancestors were making wine hundreds of years before the French

Nope. As mentioned by others above, I want the balance. ← Brad, I am working my way through a good out of print book from UCD...they go on to say that at Alc By Vol...16% lets say or more needs a higher RS to be balanced...this I knew through experience...to find validation is very nice...so if you have a 16% with a RS of 1.5% to 2.5% the wine might seem perfect...even with the RS...without the wine will burn burn burn...like a ring of fire...TY JC...over time you will not be able to approach this wine as the heat will kill you without the higher RS...