Craig Camp

The world’s most eminent wine critic has just published the 25th anniversary issue of his quarterly journal the Wine Advocate, along with a mini-autobiography in which he talks frankly about his formative years as a wine writer.

"It takes a certain amount of confidence to drink wine out of a box," he said.

Even more astounding is that the world's leading wine publication didn't include a disclaimer: "The bottle you buy might not mirror the taste and quality rating of the ones we reviewed." Australia's largest vintner produced 648,000 cases -- 7.8 million bottles -- of the wine for export, and furnished the Wine Spectator with selected review samples from "Bin 65" a term suggesting a limited-production wine.

Maremma and Ducasse - a match made in heaven (or at least in La Borsa). Parmalat officials said to be upset by the unfortunate timing (for them). Ducasse has teamed up with industrialist Vittorio Moretti, owner of Italy's Bellavista winery, to create a country villa in southwest Tuscany, in the Maremma region along the Mediterranean coast.

The Bordeaux first-growth Chateau Mouton-Rothschild has revealed the design of its new label for the 2001 vintage.

Many of the founders of the modern American wine industry are dead -- people like Julio Gallo, Andre Tchelistcheff, Maynard Amerine and the original Franzia brothers.

Don't get me wrong. There is not problem debating the law surrounding this topic in all the detail you want - it is only comments about those who practice this law that we would like to leave to other forums.

Sorry SethG if I offended. I was only giving my opinion - not refuting yours. The only truly great viognier I have tasted is from Condrieu. I believe Mark S. mentioned the sublime wines of Vernay. With few exceptions I think this varietal has not succeeded well in other climates and is often gets attention only because of its intense tropical fruit salad flavors and aromas. Outside of Condrieu it makes wines often disastrously low in acid.

I must concede that my impression of Cava is persistently damaged by these three words since my student days. Thanks for pointing to quality Cavas. I'm going to sample some of the labels. Craig: forgive! I'm quite a fan of top quality Cava. It has its own style and character. The mass brands have not of that - just like mass brands everywhere.

Scott - no more lawyer comments please - this is the wine forum and any continuation of this aspect of the debate will not be acceptable from you, cdh and anyone else. Back to wine only commentary please.

I will agree with the full-bodied, but not more sophisticated. Muscadet and all Alsatian whites have the capacity for great sophistication. At the lower end of the price spectrum Muscadet and Riesling are IMO far more interesting than viognier. Unfortunately you have to spend a lot of money to get really complex, interesting viognier otherwise it is just another soft, tropical fruity Australian and Californian Chardonnay style-wine.

You gotta give them credit - it is amazing they can make that much good wine. It has to be the highest quality mass-produced wine on the market. ...and can you imagine the profit that a million bottle of Dom generates for Moet

It's easier to get the President's secret codes for nuclear war.

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eGullet cannot be the forum for discussion the sale between individuals of alcoholic beverages because of the confusing mass of state and federal laws that cover these types of transactions. If anyone has interest in this please conduct the conversation via e-mail or PM.

Jon, you are being too kind. Some things beg to be ridiculed. Time to pile on.

I have never seen such an incredible piece of bullshit in my life. ...more later when I have more time and am less pissed off that someone actually got this crap published.

BILLECART SALMON CUVEE ELISABETH-SALMON ROSE 1997

Bollinger Gran Annee Rose

It is worth noting that there are two types of Rose Champagne (Champagne, Champagne) 1. Gets its color by the addition of a little pinot noir wine. 2. Gets its color through a brief fermentation on pinot noir grape skins in the classic rose method. There are decided differences in flavor with the first method being more delicate and similar to regular cuvees while the second gives more robust, complex and pinot noir flavors. The bigger commercial houses tend to use the first as it is much easier to exactly control the color and the process. I have never seen complete list of who does which in Champagne so it might be interesting to start one here. If you know how a house produces their Rose list it here.

Brad, I am not surprised to see Tattinger and Bollinger in your list of top Brut NV wines and I agree they are still good wines, but it has been awhile since I have tasted Lanson. What are their wines like these days? As always, Krug is Krug - in its own category. Does J.Lasalle make a bad wine? I really like their wines.

Welcome to eGullet Bob. OK Thompson Seedless was a cynical overstatement. Has Korbel really sunk that low? I admit I have not tasted it in years.

The winemakers in Champagne are trying to educate people about the difference between sparkling wine and authentic champagne, made in the region about 90 miles east of Paris.

Like Costco, a small but growing number of retailers are cultivating their own brands -- or ``private labels'' -- for wine, thanks to a bumper year of grape production and a growing sophistication in wine marketing. It's a strategy that allows wineries to get rid of surplus wine, gives retailers a chance to draw new audiences and could increase the bargains for consumers.