Moueix Knocks Overconcentrated Wines

[Craig Camp]

I'll add Italy to the list too.

Christian Moueix, owner of Château Pétrus and several other leading right-bank Bordeaux châteaux, has spoken out against wine producers in Bordeaux

[Pan]

I want to know how to pronounce that name. Moo-eix?

[Mark Sommelier]

I want to know how to pronounce that name. Moo-eix?

More like Moo-ex, but the same way you say Aix-en-Provence. I am friends with Edouard, Christian's son. He has just moved back to Bordeaux after having been in charge of Dominus in Napa.

[Jason Perlow]

‘I am pleased about the crisis because it will make the wines better if producers

are obliged to age their wine in barrels that are two or three years old instead of new

oak. An excess of new oak is a very wrong approach.’

Oh man, I love this guy. I knew I had a reason for liking Petrus, despite most of the crap coming out of Bordeaux.

[Carolyn Tillie]

He continued by saying that the crisis in oak barrel production is a good thing for

wine production, as it will force many producers to curb their enthusiasm for new

oak. ‘I am pleased about the crisis because it will make the wines better if producers

are obliged to age their wine in barrels that are two or three years old instead of new

oak.

I am unfamiliar with this crisis - could Craig or Mark ellucidate? Do you know what the story is behind the barrel production crisis?

[Carema]

He continued by saying that the crisis in oak barrel production is a good thing for

wine production, as it will force many producers to curb their enthusiasm for new

oak. ‘I am pleased about the crisis because it will make the wines better if producers

are obliged to age their wine in barrels that are two or three years old instead of new

oak.

I am unfamiliar with this crisis - could Craig or Mark ellucidate? Do you know what the story is behind the barrel production crisis?

There are not enough trees and coopers to keep up with the demand for new oak barrels. So people will have to used a combination of new and seasoned bareels or just seasoned barrels for fermentation.

[Alberto]

Hello all and merry Christmas!

There are not enough trees and coopers to keep up with the demand for new oak barrels. So people will have to used a combination of new and seasoned bareels or just seasoned barrels for fermentation.

I think that world whisk(e)y industry has more impact on that issue than winemakers. Not mentioning other aged spirits.

Don't know if there's a real cooperage crisis, however.

Buon Natale,

Alberto