Don Giovanni

Don't you find that it's best not to have competing wines with one meal? I like to have one wine that is far from the next..this way ...think of this ..you have two beautiful women and both are very hot to enjoy them at the same time would be nice ...but they would naturally compete with each other.... this I find with wine.. and yes I have seen this competition..

Mary, Every decade has had it's romance with a fad wine....today PN.....what I think will happen is that some new people will try plonkish wine and be turned off to it. First impressions are very lasting...last based on Riesling imports and the shortage of the fruit due to real demand not movie hype demand....is growing double digit G-D help us if they make a movie with Riesling in it... and this is a problem....the cooler sites in CA should be planting Riesling.....trust me a PN lake will form....yet the good producers will always be in demand....

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Pinot Noir over planting will it lead to a glut in 5 years ? In the 1990's it was Merlot a panic to plant and just in CA the acreage is now over 51,000 acres of fruit bearing vines...and a lake of wine... So then I look at Chardonnay in CA and the love affaire over 92,000 acres of fruit bearing vines.....and a lake of wine... Next Riesling in CA 1935 acres of fruit bearing planted vines and only 685 not bearing fruit....yet we imported over 57,000 cases of this wine just from the land down under...what is troublesome is that the cooler regions for Riesling are going to Pinot planting..this I question? Last Pinot Noir over 24,188 acres of fruit bearing vines and 3,330 soon to come on line... So Pinot Noir are you going to be the next lake of wine with all the new vines coming on line and being planted ? Should based on demand Riesling be planted ....the stats say yes... the hype of a movie like Sideways = a fad that might fade away as did the Chard and Merlot.. madness..... I am using CA information for the above as a Macrocosm of the US wine world... Your thoughts? Stats are from USDA report 2006 Click On Me

TN:Rioja 2003 Edulis Bodegas Altanza New World Tempranillo Made from 100% Tempranillo (known locally as Tinto Fino) "Edulis" the name of a mushroom AKA Porcini. This wine is from one from the 2006 Stevenson's Wine Report as one of a top 10 upcoming producers that was produced for North Side exclusively under this alias label “Edulis” anyone know the real producer? Disclosure I have no affiliation with this store in any way. Purchased from North Side Liquor & Wine www.northsidewine.com 222 Elmira Rd, Ithaca, 14850 - (607) 273-7500 QPR $9.95 how can they make such a good wine for that price. The heat of 2003 made things interesting in a good way for Spain. First the real cork with very nice embossing and with a pleasant smell of fruit. The wine color was dark ruby or better garnet ….the edges are still translucent The legs, tears, cathedrals or rivulets put on a show… why I thought I was watching the Broadway Rockets, simply dazzling. The Nose No Brett was big plum, red fruits morphing into raisin and red fresh figs. The mouth-feel was very well balanced good tannin integration …French oak my guess light toast probably a second vintage and aged for six months trace hints of vanilla. Other notes were plum, red cherry, red ripe fig, coco in the back intertwined with a velvet lavender flutter, star of anise and black liquorish. What a long finish the hang time was enormous and very enjoyable The acidity was very balanced and the tannins were ripe and smooth. This wine is still coy and will get better with a few more years a macro splash decant was used to open her up. This wine will age for many years drink now 2007 - 2017 where she will start to zenith out. This is a "semi-crianza" ( aged for 6 months) aged in French Oak casks. Tannins are very prevalent decant for one hour to let this wine bloom even more and the tannins will slide out of the way. Alc By Vol 13.5% maybe even more if I tested it… Great QPR are you ready $9.95 per bottle when you buy a case. My score is 87+/ 89 will improve with age, yet still a great quaffable wine. Last I seldom talk about service but, Jason was great to deal with as always…he offered to pop a cork and give it a taste before I bought a case...This is what makes this store stand out and it is recognized nation wide as a great quality wine and QPR store with impeccable wine experts…

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How Temperature Affects the Aging of Wine By Alexander (Al) J. Pandell, Ph.D. I found this study incredible. Especially the reaction barriers at higher levels of long term heat. The reductive slow development of wine at 45 F or 39 F could mean that in a normal human lifecycle you may not be around to taste the wine. Last the chemical reactions might not develop and the wine may taste totally different than a normal aged wine. Click On Me

I find myself in Jamie Goode's camp... especially on minerality... As for the keeper of the wheel.......I too had asked why no mention of "Minerality" on the wheel ? Dr. Ann Noble, creator and keeper of the wheel, I suggest she go out to a cave or waterfall and see the gorges and smell the rocks at different locations....then find a blind person and take them to each place and let them describe what they can smell.... I will bet in no time flat the aroma wheel will them be revised to add minerality. I live in Ithaca so I have the perfect place to smell the minerality of different locations...I.E. Watkins Glen, too.. Click On Me Jamie Goode Click On Me Randall Grahm Click On Me Tim Patterson Click On Me The Myth of "Minerality

Tasting Notes on: le Vignoble d’Elian 2003 Côtes du Marmandais First impression: The nose is very tight until the Brett kicks you like a Mule, after a while she opens up to a whisper of violets and Black Currants. One must be gentle with her and get by the barnyard manure and let the cinnamon and violets out to enjoy this wine. The look: Has the legs of Marilyn Monroe. With the glass tilted so the wine can run up to the rim, the color of the edge closest to the rim had a Ruby edge. In the glass with good light and a white background the color was dark Ruby Red. After the first sip: Soft tannins on the lips and well balanced. Mouth feel: Very well balanced soft tannins, has to have been very old oak maybe 7 to 10 vintages my guess. Behind the Brett you will find Black Currants, ripe stems, ripe seeds and ripe tannins. RS .65% Alc. 13.5% by Vol. One of the things that made this wine taste much older was the Synthetic Cork Oxidation has helped this out for now, but it won’t age well due to the obnoxious closure. As I am a producer having never had one bottle returned due to TCA they should use what I use or something from Amorim Inc. Other than the closure I loved this wine. my score 90 points This AVA should have garnered more respect. Seize it like a Eagle and grab it by your tallens take this one home. Côtes du Marmandais France's lesser-known zones immediately east of Bordeaux An Eric Solomon European Cellars Selection Imported by: European Cellars Direct New York NY Special Barrel Cuvée Selection Marmandais RED WINE The label has a Dove on it. I love peace, so it was a small factor in the selection. FYI, Eric Solomon was the youngest to Study for The Master of Wine in America. An Eric Solomon European Cellars Selection The cost was $15.99 I purchased this bottle at Sparrow's Fine Wines in Ithaca, NY. David Sparrow , Owner heck of a nice person and very knowledgeable 607-256-7145

Mary, After staying up all night working a glass of vino in the am helps me sleep.

As to how it was discovered....could it be this easy? Click On Me Most things that we have invented seem to be through accident. So imagine sitting thousands of years back in the copper age and looking up and seeing a flaming meteorite falling down you go over to the sand and see this hot rock or glass rock turning the very sand it hit into glass....eureka.... glass.... with some imagination..and the fire to make copper you have glass.. The Copper Age dates 4300 - 3200 BC Just a thought....

French Propose Bans on Oak Chips as U.S. Wineries Embrace Oak Alternatives I love the new buzz word "adjuncts" = Oak Alternatives At this point I have to say I find a problem a contradiction. Doesn't American oak change the terroir..... ? From what I read all oak then in France should come from French forests, yes? The news that Again the wines you are tasting in Bordeaux that have been using the oak chips will not have the life of wine in the past when traditional barrels were used. This is due to the percentage of empyreumatic compounds that is less with oak chips. Source Researchers at the Changins Engineering School in Vaud, Switzerland, .Sébastien Butticaz, an oenology student, and André Rawyler, his professor of chemistry. Click On Me

Andiesenji, Having an open mind I found this information very helpful and this puts to rest the punt and it's history. This is why I love to post....learning more each day and feeling smaller as I learn...very humbling and enlightening ... Thanks for your time and thanks for the links. Cheers !

No need to surrender... we can just move on...we are all just thinking and this is a good thing. John I enjoyed our postings...still friends... Cheers !

John, For the last time I think sparkling wine has been around for many years earlier than what is or has been reported..maybe even thousands of years....... I know Thomas personally and was given a pre production copy of his book that you reference...Thomas is a great person and very well educated....he did get the cork part wrong...this is a fact....hey he is human and still my friend.... I have looked into every angel of this punt theory and can find no authorities that can make any compelling argument against my theory. Thus my theory is sound , so far as much as nobody can prove it wrong... the fact that glass making had evolved is good for the strength of glass....but this is an advancement ....today you need no punt because at the most you have is 6 atmospheres of pressure in the best sparkling wine and the glass can withstand this without a punt, yet we still use it for tradition...as for the neck no need for the edge to be embossed because we don't have to strap to tie the closure down ...yet this remains because of aesthetics and tradition. End of story....

Evolution is also irrelevant. The fact that I discovered the punt in glass at a particular date is relevant as to glass production and in my opinion was the very result of a technology break through brought upon by the sparkling wine...the fact that no one can disclaim what I have provided is even stronger evidence that I may be right.... this is something you will have to live with... I have offered a theory with facts and information.....you have offered only to mock the postings with no facts..... This conversation was a good one and it's now over, as you have the ability to talk in circles without fact and this is now moot for me....so let's agree to disagree and move on...so we don't waist up any more bandwidth talking in circles.....good day..

← I was posting to your post # 6 actually affirming your first sentence with a source, a very good one at that.

Adam, Source Jancis Robinson, the auther of the Oxford Companion to Wine third edition. I have other sources that confirm her text.

John, I must disagree as I have documented the oldest bottle of wine ever found and look no punt... I doubt that they were using moulds back then also, so I stand by my theory.

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Dom Pierre Pérignon (circa 1638–1715 fair use free source....Click On Me Misconceptions and Myths Bottle of Moët et Chandon's Dom Pérignon The quote attributed to him—"Come quickly, I am drinking the stars!"—is supposedly what he said when tasting the first sparkling champagne. However, the first appearance of that quote appears to have been in a print advertisement in the late 1800s by the producer of Dom Pérignon Champagne. While the Dom did work tirelessly and successfully to improve the quality and renown of the still wines of Champagne, he did not invent sparkling wine, nor was he the first to make champagne. Indeed he worked hard to prevent a secondary fermentation which was seen as a fault and most likely to break the wine bottles. [5] New documentary evidence suggests that a fizzy or sparkling wine was first made in England at least several decades before it was produced in France. A major proponent of the misconceptions surrounding Dom Pérignon came from one of his successors at the Abbey of Hautvillers, Dom Groussard, who in 1821 gave an account of Dom Pérignon "inventing" Champagne among other exaggerated tales about the Abbey in order to garner historical importance and prestige for the church. [1] The myths about Pérignon being the first to use corks and being able to name the precise vineyard by tasting a single grape likely originated from Groussard's account. [6] Prior to blending he would taste the grapes without knowing the source vineyard to avoid influencing his perceptions. References to his "blind tasting of wine" have led to the common misconception that Dom Pérignon was blind. Contrary to popular belief, Dom Pérignon did not introduce blending to Champagne wines but rather the innovation of blending the grapes prior to sending them to press. [7] This time line confirmes my theory.....about the punt and first use...

No No NO..you got this wrong...... My friend the cork dates back to over 2,000 years it's first use is in china for fishing the Egyptians used cork as a closure thousands of years ago for wine. Your information on cork is a bit off .... get up to speed and you will retract your post...

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Quote: Châteauneuf-du-Pape Bosquet des Papes (literally translated "The Popes Thicket"). Vintage 2000 ALC. 13.5% By Vol 100% Grenache CUVÉE Decanted 1 hour and developed as the night went on. The nose: earthy not funky Brett but honest clean earth, menthol ,plum, black pepper spice that tickles your nose, black licorice intertwined by anise, cherries, brambling raspberries. The color: a wonderful bright Ruby red, when tilted so the wine touches the edge of the glass the color changes to a pale pink then to translucent, this tell me the wine has some years left, just by looking at it. The first taste: Nice mouth-feel well balanced, sweet on the tip of your tongue, fuzzy on the top of the tongue, tingles the sides and then a snap in the back finish followed by spice ever so nice. The second taste: Brambling deep dark raspberries, velvet, good balance or acidity, whiff of vanilla, followed by coconut on the exhale...a real seductive wine, again the anise and black licorice, red cherries, plum, black pepper, the hang time, long short as opposed to medium long, this wine is starting to hit it's zenith over the next few years should be very nice and hold up. One word "Gouey-ah-tha-lah" whom ever can tell me what that word means I will send you one bottle of something nice, limited to the first correct answer. USA only. The cork OMG how beautiful the embossed bird with grapes in it's beak perched on a vine.., I love this cork. . the bottle raised embossed heavy glass nice punt and the raised embossed logo was very impressive. My score Points 92 $37.00 bought in Ithaca, NY at Sparrow's Fine Wines Address: 726 W Green St, Ithaca, NY 14850 Phone: (607) 256-7145 Disclosure I have no affiliation with this store in any way.

Mary, Think about this. If we are going to talk about computers then lets talk about the Quantum computer. When Quantum computers are perfected one all wine will be eviscerated down to the atom and reconstructed to fit anyone's preference. All security codes will be outdated inc. Launch codes...this is for another thread... back so wine will still be around and the critics will be listening to computers. People the public at large will enter what they like in a wine and the computer will model the wine towards perfection each time. In the next 5 years you will see this and the world will change overnight. So the real artificial intelligence is not what we have now, but what will come. The computers are just not ready for this now, they might get close.....but looking forward they are still in diapers ....as far as the Quantum computer...look out this would put him out in the cold...as others will have the same equal footing.... so if I was him I would save every dime because upon the arrival of this new technology he's done.