Don Giovanni

TN: Mark West Pinot Noir 2008 great QPR @ $11.99 and 87 pts... TN: Mark West Pinot Noir 2008 great QPR @ $11.99 and 87 pts... This wine has nice color, not inked up with a blend...garnet red not deep... The nose is strawberry, raspberry, with the cherry kick this comes through on the taste with a very supple finish...the wine was French oaked and not done in new oak as far as I can tell, as this would have killed it...round tannins , easy drinking...nice spice of earth and clove in the background...no bitter snap or alc bite at all... the best part is this does not taste like over ripe candy...great QPR @ $11.99 I grabbed 1/2 case and will go back for more...score solid 87 points...drink now through the next 4 years... alc by vol 13.9 % smooth... Big shout out to the man who gave us all this tip ...nice call ...Bob Hunnicutt..

The use of cover crops in vineyards can help control the yield and quality of grapes and wine Click On me

Call this an old farmers call... spring began in the FLX yesterday 3/8/2010...we hit the 60's in the vineyards banana belt...want it to back off a bit we don't need early bud-break...just bottled the most wine ever, man I just can taste the season...

Wine data bases get stronger::: so how many is too many ? WineMcGee.com Partners With Wine.com to Create Innovative Wine Database

Wine doesn't make women fat, report claims Click On Me I love it when you find another study that flies in the face...

this is a very busy time of year bottling coming up...I need to get on the glass Co...etc...pruning is also going on in full force...time to take a deep breath and hold it in until Nov 30 th... Cheers !!! And so the cycle begins... weather has been very good this year for the vines...

Gordo, Bingo..once it was sold...who knows how the wine was cared for...great point... As for me I will just let it go...make the best wine I can..with pruning in full force...it's time to expend energy where it's most needed...that's in the vineyard and soon the bottling plant...Cheers !!!

Italian vintner likens wine to men who improve with age well this is one obscure old grape for me...goes back to the documented date of 1298...but we know it's much older... Click On Me

At what point is a wine review Criminal / Unethical. ? At what point is a wine review Criminal / Unethical. ? If a winery that did not want their wine reviewed had wine purchased, reviewed and dogged out by a wine critic...all due to a personal dislike of the winery- wine-maker... at what point is this really now criminal...?...even if there is no economic loss...?... lets say a wine scored 70 to 77 points under one label by a big wine critic and then that very same wine was scored under a different label and given about 15 + points... Would you not think that in reality it was personal...?... really believing that a clear intended attack via a vary bad score was published criminally to destroy a wine-maker... What say you...? ...would this not be criminal...with clear intent ? What would you do...?...

I can smell spring...yesterday was a small slice...cold but the sweet air, very nice... some pruning young hybrids and some minor training...snow radiating back warmer cold air...lows 15 F day highs 38 F when the sun is out in the vineyard on the East Side of Seneca you really get the idea of the word 'Micro-Climate' or the nick name Banana Belt...this is how we can do Reds on the East side so well for NYS...

2/07/2010 Residual Sugar The Matrix Of Many Revelations Residual Sugar is by definition the sugar left after a fermentation...this could be due to the style of wine being made, or by a stuck fermentation ...some make history doing this...1947 Europe saw this happen...others go on to find a market that they did not know existed... not the point of my thread... as consumers we need to know just how sweet a wine is in relation to some standard...this could be a scale like the Riesling scale defining the RS... it's a sliding scale with a mark that shows you just how sweet the wine is....but does it really ...??? ... any scale that does not have a sister scale of acidity along for the ride is of no use...it is with the combination of the two along with the Alc that determines how the tactical perception of RS is tasted...one of the three without the other renders the scale defective... With both acidity and RS % disclosed we need the final element in our perception of Sugar or sweetness...this is by default the Alc content...so with the three we come to understand the Ménage à trois of sweetness or astringency... On a wine label I would rather see the Ménage à trois of sweetness or astringency defined on a unified scale... only then we would have a reliable scale that the public can utilize... the scale can be very simple to the eye...yet it could be for the label reader a plethora of information in determining the true RS perception... last real simple the higher the acidity is the less sweet the wine tastes...the lower the acidity is the sweeter the wine tastes... Acid reflux wine tip of the day... use a small amount of Sodium bicarbonate AKA...baking soda... in your wine and you will buff up the PH...the side effects are the wine will pick up a bit of salt in the taste...but no reflux after...

Can a critic be really great if they don't make wine ? They make not wine , yet we call them Critics, why ?

I beg to differ....any way good day..Cheers !!!

Blether, Click On Me FAIR USE IN EDUCATION

THE TASTE OF FISH AND WHITE WINE VRS RED AND WHY WE SOME MAY PREFER ONE OVER THE OTHER. Ok this one is all about science and understanding both red wine and fish share this in common, that is the conversion of histidine into histamine... with grapes during fermentation, especially during malolactic fermentation...histidine gets converted into histamine......this is primarily done with red wines and suppressed with whites, thus white wines that do not go through ML fermentation and the level of histidine is very low in relation to Red wine...if however a red wine is flash pasteurized or SO 2 ed enough as a suppressant prior to any ML fermentation than the ML will not occur you will have wines on equal footing as white and red as would have a bout the same level of histamine.... these wines would taste in theory the same with fish as far as being offensive or not , due to the similar content and interaction of histamine... Fact that during a natural process of decaying the fish multiply the conversion of histidine into histamine thus making the fish ripe or rancid... So what we know in taste is that minerals in wine combined with histamine make for a bad pairing...it's all about the science of histidine and if it's converted more in Red wines than the study may have stumbled on this reason IMVHO... FYI histidine is one of many amino acid and originates from the grapes in the vineyard as a source... the charts in this link offer you a more in depth detail of what is in a grape, obviously it very complex... Click On Me Cheers !!!

TN: Passaggio Wines UNOAKED Chardonnay 2008 & Cindy Cosco Of Passaggio Wines Interview Click On me Cindy makes a great wine UNOAKED... nose of pineapple, apricot tropical fruit blasting great color , clean smooth round vintage...alc 14% and you don't taste it at all If you looking for a clean UNOAKED Chard this ones for you.. Zork clousure... Cindy is the lab manager at Crushpad

Well snow is on the ground in some places...grapes are on the vine...the season was cut short by one month...a good white vintage in the FL's and as for Reds nice to be in the blush business... very sad for the nice Red vintage for me a FL fail red vintage...tk G-d for LI...geographic diversity is the best in NYS if you want to make RED wines...years like this make me feel I did the right thing by utilizing the whole state...buying rows of vineyards in some cases as far as 350 miles away...or as close as 2 miles...always the year 07' to dream about it was the perfect year ever...Cheers !!!

Call it twine? Twitter makes wine for charity Click On me

Wine decanting: Give wines some air The results of this tasting is staggering in wine perception...if you read on you will get a nice definition of a closed wine... Click On Me

well if you did what I did and bring in the WHT fruit in early you made the grade A+ ...because we had 2 weeks of sun then rain for weeks now on end... this will be a small fruit year for us 40% of the crop safe the rest rot, mold etc...U can't have rain everyday all summer long... this is why I go long the great years on my Reds... Like 07's 'for get about it' off the hook Reds... over 90 pts double blind...I did a blend has to be 94 pts... min...no $hit ... back to this harvest red hybrids ok ... so look at the weather ... LT looks nuts mad the vines have shut down no photo syntheses so no more sugar build -up at all you have to do this ...straw mat with UV lights to break-down the bad chemicals...this is my proprietary system I have said enough... Cheers !!! If you ever come by say hello and I just might not charge you for the tasting....

David, Bingo ...yes the auction prices would go up for collectible wines...!!!

Chemist Reviews Wine without Opening Bottle -- an 'MRI for Your Cab' Fair use for education... So simple, yet not used as much as it should be... Click On Me

Gordo, Selling the Chard grapes this year..making Pinot Grigio ...still have some 05' Chard un-oaked ... Cheers !!!

Early whites like Aurora and Cayuga White are in...concords are slow with the sugar this year...last week they went to deep purple...Catawba are being slow to produce any good sugar...low sugars ...reds, don't ask;)...moving very slow...Riesling if cared for in the vineyard will be just fine...Remember just because you don't have a great Red year does not mean you can't have a great white wine year !!!Cheers !!!

Wine Tasting: Expectations Influence Sense Of Taste this is why I am for double blind tasting of all wines...then and only then would I think about getting my wines scored... Quote: Click On Me Quote: