Don Giovanni

Gordo, Nice..one thing I keep seeing with Scott is his wines are great...way too under priced...good for the public...not his bottom line...I saw he had to take in a new investor again...not good...

Hey Gordo... Hi Mary, Lambrusco, Lisbon Lussac-St-Émilion left bank Lebanon Latour, Château

I did not do a Wikipedia ck as the info on that site is 30% wrong...they list Jancis Robinson as a man in one topic...what a hoot...still ...go girl..you got skills...

She is young...they did not tell you how young...at 21 you are first under the law be allowed to taste wine legally...the omission was to protect her from drinking under age...self evident...if she is 21...any who she will bring a new market to drink wine...the young, bold and innocent...got to love that...go girl...

Youngest woman ever to become a master sommelier Click On Me

Craig, Yes, exactly many people just don't believe in it...I have been called out on the subject to be mocked as if it was a mythical-science...finally I found with the help of Tom Hill the truth...a study by UCD to back me up... Cheers ! PS PN what a delicate wine...

Bottle shock ...sickness...travel shock is it real...I have the truth... The answer is yes to all...does this happen to all wines...NO...why some and not others ?...for one bottle shock happens when wine is bottled from a non gravity feed bottling line...the wine is exposed to oxygen and bottled...this will shock the wine and about one week after bottling it will shut down...sometimes as short as 4 to 6 weeks to as long as six months for let's say a PN delicate wine... I might add this is the book Tom Hill recommended and I thank him...so if you don't use harsh pumps and beat up the wine during bottling than you if no oxidative reaction occurs then you will have a wine without any bottle shock...as for travel shock...this is real...it is to what extent did you disturb the wine...how soon you are going to drink the wine...before it goes into travel shock...you may travel with wine and after 8 hours the wine will still be ok...it's the days after that the wine will shut down for a short period...I have seen this first hand...conclusion: I have seen and experienced bottle shock post bottling...as well as travel shock...I have tendered expert evidence from UCD as to this being not a myth...this is fact...those in denial I can't help change your mind...those in the loop...know I speak the truth...another learning expedition that helped me understand what I experienced... it's great to learn...

Yes...if that works for you...why not... Cheers !

A few color charts for wine I have the most fun with Gemstone color charts...next I go to paint color charts...between the two you should be able to find good descriptor... Click On Me Click On Me

Mary, I always say this same thing...people talk dry and drunk sweet...example so what kind of wine do you like...? We drink dry...only dry...ok these are our dry wines...first sip yuck that's bitter...then I pull out the 5% RS...now that's what I call a good dry wine...yes then try this white merlot now that's the one...ok 7%RS ...we will take 3 bottles...clueless and happy they leave...because they are dry wine drinkers...

A bit off the subject...I was talking to a Limo owner and she told me that one of the drivers was fumed...he spent the whole day with a couple who bought over six cases of wine...paid all the fees with not a complaint...and tipped the driver $10.00... that's ten dollars...some people need a wake-up call...a small winery can and has poured themselves out of business...today my glass supplier just sent me a letter about fuel surcharge imposed on all invoices...get this until the price of fuel comes down to a reasonable level... John L. I have been flashed...from some wild women...and then they through money in the tip jar...

Click On Me Four Important Odorants Identified in Pinot noir Burg What I found most interesting is that one of the four was first identified in... of all grapes... Concord... since the grape does have a foxy smell that is chemically called methyl and/or ethyl anthranilate...this chemical is strongest in Concord grapes... has anyone ever encounter a Pinot that had a foxy smell ?

Brad, I was thinking stuffed mushrooms...perfect... Click On Me

Napa Celebrates EU Recognition First nonmember to receive official Geographic Indication status Click On Me

John, which podcast was this? Or at least which podcasting group? ← Mary, For you please use the link...it's long...Click On Me As for the cross posting it saves time...gets information to many who want to learn...just today (and Mary is a very good multi-tasker too)...I finalized a real estate deal...barked out spraying instructions...consulted for a winery that is starting up...talked to a supplier about his oak...made sure the bush-hog person had his act together...two calls with my attorney...up early and walked one of my other vineyards...barked out more about what to do and what rows to do it to...and still had time to post a few times...and the days not even close to being over...will re-walk the vineyard to make sure what got done was done right...bottling is over as we do it in Feb...barked out some racking instructions...during harvest is when you can't remember your name...sleep deprivation and sleeping next to vats...to tired to go home...

A word about the rootstock...having an open mind could not the new rootstock be even better than what was previously used...one would have to argue that yes this could happen... the other is that on some sites the new rootstock did not work as well...so I have to say that IMHO on some sites they were able to get back into the game in a shorter timeline...than those who chose or for lack of choice had to use a non compatible rootstock...

Wine pre phylloxera are = to post only after many years I was listening to a pod cast and was astounded by this...François Audouze has a very compelling argument...the wines pre phylloxera when aged properly show extreme eloquence...and you will then go through the dark ages in wine from the late 1800's to 1910 and then things start to get exciting again...so I thought why...the obvious is so that it's embracing... the newly planted vines needed to mature with age...so when they started to show well was when the vines were old...over 25 years and better still 50 years old...now this makes perfect sense to me now...so it is impossible to say that the vintages from the dark ages in wine were bad or good...they were just working with very young vines that left the wine lacking...this is by far the best explanation I have come upon to date...no I don't drink wines from this era...full disclosure...that doesn't mean that in the future I will never... oh no I hope so...

Gordo, It always seems that way...I was working with a woman from a wine club and your buss pulls in...so you got to meet my wife...I was monopolized although I did get to say hello...next time maybe like Enzo was saying dinner up the road...and we can start off sampling off the deck... if the weather is nice...anyway it was a pleasure to meet you...

The Future Of Nano-Wine-Technology or NWT In the years ahead we shall come to see many great accomplishments...these accomplishments will not only...define humanity...they will define wine, viticulture, Oenology and shake the very ground that we know of...nanobots...yes nanobots...without getting into the science...I will get into the conclusions...any vintage from the past will be able to be replicated down to the atom...this will happen around the years 2015-2020...this man has explained how...Ron Kramer has posted a link to get to the lectures of... "Kurzweil's eclectic career and propensity for combining science with practical -- often humanitarian -- applications have inspired comparisons with Thomas Edison." Time Ray Kurweil's link Click On Me Click On Me So the future looks like it will bring about a change in winemaking not seen in 10,000 years...R U READY...

Docsconz, Dude...your right on the money...we are now a small fish...in a big pond

Bordeaux 06 will fail in US: Parker Click On Me So now you have it from two respected influential people... Jancis is from England for those who don't know. I might add the pound is very strong vrs the dollar...and she still say's SIT TIGHT...

Zinfandel and Syrah grapes and notes of pepper...why? Piperidine and amino acid that is water soluble was released from the grape, stems and this caused the distinct taste of pepper...this trace element when using the internodes can be extracted and added back into the must or juice then fermented...you will get stronger notes of white and black pepper. Now you know...

Mary, What is going to be interesting is if he goes into the investments that are being made to eliminate TCA in cork...he has to tackle this as his premise that the cork will live on as the closure it must be tied to the irradiation of TCA...coupled with market perception...when the book comes out one thing for sure he will make some real $$$$ on it...

George Taber, to cork or not to cork, Click On Me This I see too...plain and simple...

Napa Valley? Bordeaux? No, but Still Wine Country I think we all have to think a bit different about what can grow where...this is a nice read and I love Jancis's quotes...a very smart and intelligent thinker... Click On Me