Craig Camp

Never paraphase Willie.

THE WINES OF THE 1976 TASTING Following is a list of wines in the 1976 tasting. California wines are denoted by an asterisk. Reds *Stag's Leap Wine Cellars 1973, Napa Valley (127.5) Château Mouton-Rothschild 1970 (126) Château Haut-Brion 1970 (125.5) Château Montrose 1970 (122) *Ridge Cabernet Sauvignon 'Mountain Range" (Montebello) 1971, Santa Cruz Mts. (105.5) Château Leoville-Las-Cases 1971 (97) *Mayacamas 1971, Napa Valley/Mayacamas Mts. (89.5) *Clos Du Val 1972, Napa Valley (87.5) *Heitz Cellars 'Martha's Vineyard' 1970, Napa Valley/St. Helena (84.5) *Freemark Abbey 1967, Napa Valley/Rutherford (78) Whites *Chateau Montelena 1973, Napa Valley/Calistoga (132) Meurault-Charmes 1973, Roulot (126.5) *Chalone Vineyards 1974, Monterey County/Soledad (121) *Spring Mountain 1973, Napa Valley/Spring Mountain (104) Beaune Clos des Mouches 1973, Joseph Drouhin (101) *Freemark Abbey 1972, Napa Valley/Rutherford (100) Batard-Montrachet 1973, Ramonet-Prudhon (94) Puligny-Montrachet 1972, Les Pucelles, Domaine Leflaive (89) *Veedercrest 1972, Napa Valley/Mt. Veeder (88) *David Bruce 1973, Santa Cruz Mts. (42)

We've been puzzling over the relative disappointment of manzanilla here in NY. The crispness of the manzanillas and finos in Spain reinforced that opinion. I've heard others say that all of the wines of Jerez, including manzanilla from next door Sanlucar de Barrameda are stale when sold in the US. As they're all fortified wines with high alcohol and the product of a solera, as well as non-vintage, I just don't see how they could go stale so quickly.I've had some second thoughts on this issue. It seems that freshness is essential. Looking at a Spanish guide to Spanish wines, the comments I find under Consumo prefererente: for finos and manzanillas range from "at this moment," through "at this moment" and all the way to "right away." Is it because the bottle itself is fresher, or because we're likely to find the bottle's been opened longer in the states? Finos and manzanillas are wonderful with tapas, but we rarely think of them at the table. In Sanlucar de Barrameda, we ordered manzanilla by the bottle or half bottle, in a restaurant, to go with the various simplly prepared cold seafoods that made up the bulk of our meal, although we switched to white wine when the bottle ran out. To successfully enjoy Fino and Mazanilla in the USA you have to be sure to buy from a retailer that sells a lot so the inventory is always turning. Also look for brands like Lustau and La Gitana that limit their customer's purchases so the supply is as fresh as possible. These delicate Sherry wines start declining the day they are bottled and should be consumed within 9 months of bottling. True Manzanillas and Finos in top condition still have a fruity flavor that lets you enjoy them much as you would a normal white wine. Alcohol levels should be no higher than 15.5% which means they are just a little higher in alcohol than a rich California chardonnay. Some producers add more alcohol to stabilize the wine for longer shelf life but this destroys the character of the wine. Try to purchase half bottles as once the bottle is opened the wine declines rapidly.

In the current issue of The Wine Advocate, Robert Parker poses the following question: Why is Bordeaux significantly better today than it was 25 or 50 years ago? Mr. Parker proposes the following answers: 1. Vineyard improvements 2. Improved cellar techniques 3. Changes in the wines upbringing and bottling 4. International competition 5. other changes like improved weather forecasting The first question is do you agree. Certainly improved understanding of viticulture and winemaking have improved wines the world over and of course increased competition always demands improvement. But there is another fundamental question. That of the influence of Robert Parker himself and the impact of his personal style preferences. To support his position that Bordeaux has improved he cites the dramatic increase in the number of wines he scores highly. Perhaps he should have included a sixth factor - the Robert Parker factor.

Now that's a meal. Wonderful post. Thanks. It was almost like being there.

Moderate Wine Consumption Fights Ulcers

For most people, "English wine" conjures up images of elderflowers, bell jars and dreadful plonk. Yet in recent years English vineyards have gained credibility.

Pullpop Technologies has announced the launch of its Cork-corkscrew, a device that might possibly spell the end of the household corkscrew.

Australian winemakers are taking the world by storm. Their strategy is simple: Topple California.

I would suggest here - John Hart Fine Wines Good luck and be prepared to open your wallet very wide. MARQUIS DE LAGUICHE for more info click here

Jim I believe has hit it on the head. It is the expectations of the customers that sets the standard.

I did ask actually but felt it best to leave the reply out of the article. I asked Mr Methane if he would like to respond on this thread, so hopefully you might get a direct reply. I have turned the volume on my headphones down. I'm ready.

Kinda like a delayed dinner theater, eh? Yeah - with surround sound.

78 is warm no doubt about it. Other than the cracks in the CdP check for bottles leaking slightly at the cork? It would be more than a little gunk if the wine is heat damaged. If most are not oozing wine you probably got off with minimal damage. The critical issues would be the time exposed and the speed of the change. Very difficult to say - all you can do is taste. Good luck.

The type of coffee is obviously a valid point. However, why can't restaurants using Illy coffee, trained by Illy technicians using the finest commercial espresso machines make good espresso. Is it just bad training or attitude or is there a more fundamental reason?

That comes out to about $310 U.S. No - for the big bottle in the article.

My God - 97 Monte Vertine wines on closeout! What is the world coming to.

It is wonderful to know that those expensive 3 star meals are something that we can appreciate at least twice. Kind of cuts the price in half.

Yeah he was lucky he ONLY paid $39,000 US.

Critics say world's best restaurant is French - but in California

$500 a bottle, '98 Grange arrives

Yes they all look great, but what about the wines? Tortilla is the perfect excuse to drink the world's most ignored great wine - Sherry. Fino and Manzanilla are perfect for this dish and of course tapas in general. For my money you can't beat these: Lustau Fino Jarana Lustau Fino Pureto Fino La Gitana Manzanilla Serve them chilled. These wines are pre-aged for you so you need to buy the freshest available. It is also important to finish the bottle quickly - once opened it will only keep for a few days. However this does not seem to be a problem for me.

Listen to Double O. Lots of bargains out there. Smart buyers are in a position to make a killing like no time in the last 15 years.

But why? The barrista at an Italian bar makes hundreds of shots a week. I have never seen a mistake. Even the espresso they pump out at the bars at the huge trade shows in tiny plastic cups always seem to be right on the mark. What is the mystery?

Now you tell me. I plead the fifth and will not testify to how much I paid for my Lavazza machine in my mad and obessed search for a good coffee.