Wine Berserkers - international wine social media, online community, and discussion

Max S. wrote: ↑January 24th, 2021, 1:28 pm They handled it properly. A lot of people are having inventory management issues for some reason. Also, smaller shops are more likely to have these kinds of issues I feel like. It's how they respond to them that matters.

My thoughts exactly.

The closest good wine store to me is Total Wines. I live in New York so there are a lot of good wine shops in the boroughs, but I live in the suburbs and the standard selection in my vicinity is very subpar (just Moet, Cliquot, and Dom). I use Wine.com and for my birthday, I have an order of Lauren...

The closest good wine store to me is Total Wines. I live in New York so there are a lot of good wine shops in the boroughs, but I live in the suburbs and the standard selection in my vicinity is very subpar (just Moet, Cliquot, and Dom). I use Wine.com and for my birthday, I have an order of Lauren...

Great birthday wine. It’s one of my all time favorites from Alsace. Happy birthday, I’m glad it showed well.

D@vid Bu3ker wrote: ↑January 22nd, 2021, 3:17 pm For my taste the 2001 CFE 375th is perfect right now. Different strokes.

Same here, as of 1-2 years ago. No doubt it can go a lot longer, though.

The answer is Savennieres but you need to age it for 6-7 years (it will hold for many years more than that usually). If you need confirmation split a bottle of something like a Joly Coullee de Serreant (with enough friends to pay for it). yikes, no. Joly is, um, like Forrest Gump's box of chocolate...

Some interesting comments here. To me, high quality Chenin has a very strong varietal character (as is true for Syrah as long as it isn't grown somewhere too hot, which tends to obliterate varietal character in any international variety). I would think some people just don't like it. Even with that,...

I think they’re both making nice wines, but not at the level of H Lignier. How far away? The pricing is not at the level of H Lignier, although OP did not ask that question about relative value. I should have addressed that since OP asks if they're starting to catch up rather than are they as good....

I think they’re both making nice wines, but not at the level of H Lignier.

Robert G. wrote: ↑January 17th, 2021, 11:02 am However, I did not adequately consider she may not end up even liking Bordeaux!

Right, I would definitely not buy only Bordeaux.

I forgot one other: gewurztraminer with curry or certain other Indian dishes (not to say the curry must be Indian). I don’t even really like gewurz on its own unless it’s aged, but I love it with those flavors. Gewurtztraminer from Alsace? And off dry? Gewurtz come in many different guises. For me ...

I forgot one other: gewurztraminer with curry or certain other Indian dishes (not to say the curry must be Indian). I don’t even really like gewurz on its own unless it’s aged, but I love it with those flavors.

Mature Barolo and white truffles is one of the best ever for me. Also Champagne with sushi.

I find it interesting that Le Haut Lieu seems to get the least love and Le Mont the most. When I've had 2-3 vineyard sites side by side, from the same vintage and sweetness level, I have always either liked Le Haut Lieu the best or had no preference. I have done comparisons with young wines and arou...

YLee wrote: ↑January 12th, 2021, 8:01 am I have 2 cellars set at 47°F

How long have you been doing that? Have you ever compared the same wine from your 47 degree cellars and a 55 degree cellar, after some period of aging?

I’d be curious to know the temperature in Bern’s cellar. I could see my breath in there. Their bottles seem to age very well. I was thinking this. It seems like colder than 55 preserves fruit better while still allowing for tertiary development, maybe more slowly. If I could live to be 150 and stil...

No, but I love Benvenuti's Teran. It's earthy, tannic, and a bit wild, without going too far in the natural direction. Reminds me a little bit of Aglianico.

We sell Felsina here in CT. I believe Felsina does not have a national Importer, but exports directly to Distributors in each state. In most states Distributor are able to import also. Ruby is a Massachusetts distributor, they would import Felsina, but only for the Mass market. At one time Felsina ...

So, I've been saying since it came out that I was surprised at how open and ready to go the 2013 Felsina Chianti Classico Riserva has been. Well, now I wonder if the case I got was exposed to some heat. My past few bottles have all seemed advanced, with one that was outright oxidized. Of course I re...

This is such an AWESOME way to taste aged wines with a perfect provenance. The fact that the winery has not marked up the wines at all as they get older is such a gift to wine geeks like ourselves. What a great way to start 2021! +1000, though my credit card isn't as happy as I am. This really is a...

Right, and there’s no sense in guessing the retailer, unless someone else has seen a similar policy.

Maybe they didn’t like that you would prefer to receive your wines in good condition.

I’ve heard of retailers charging for storage, but never this. I understand if they are truly not able to hold orders. If that’s the case, I would simply not order from them. There was one place that gave me a hard time about holding as long as I wanted, which caused me to start ordering more seasona...

I like Banyuls, especially some of the old ones I've had. Chapoutier always has a strong cocoa powder note that I suspect comes from oak. It's a nice wine, but not like the others I've had. I tend to prefer the wines of Maury for their rusticity. Mas Amiel makes some great stuff.

I love Breuer Schlossberg, but I often find petrol there.

Oh, and the Keller GGs are great, but I don't think they usually show well until about a year after release. At this stage, I wouldn't bother spending the money anyway. Get some Wittmann GGs for much less money. The quality is very similar.

- Lower the price point and search for New World examples in Oregon, Australia, South Africa. What about Napa Valley (i.e., Smith Madrone)? - Austrian riesling seems like a good candidate - Thanks to those who recommended Trimbach, but I think I'll be passing over Alsace altogether (for now). I've ...

Considering your aversion to petrol, I think Trimbach is a terrible choice.

Prum and Schaefer both showing so well this young is surprising. Does anyone have thoughts on whether this is common for 2019 or just coincidence?

If you're talking about quality across the line rather than price, I don't think Selosse is in a class by himself. Sure, demand and pricing would say so, but the wines are quite inconsistent. Blind tastings can often yield very different opinions than tasting when looking at the label with those. I ...

I'm glad to say I haven't tried any of his wines in the past 4 years.

The biggest distributors generally are poor choices for smaller wineries that offer a limited supply. While they can offer access to big accounts, the sales staff wants to work with the bigger names that are easier to sell, so small wineries sometimes get left behind. Simon, this is one of the most...

I find entry level wines from top producers in the Wachau are rarely well valued. That's my impression, anyway. Add in that Nikolaihof funk, which I am never a fan of, and I'm not surprised at all at your impressions, Tom. There's plenty of really good Grüner in that price range. Heck, even Gobelsbu...

There are very few Dolcettos I like enough to buy. San Fereolo is at the top of the list.

How did it go? Musar white seemed like a great choice.

C. Mc Cart wrote: ↑December 18th, 2020, 11:12 am Maybe something unclean got in the 1st bottle or on the cork, just prior to bottling.

Yes, but it also could be in all of the wine and only causing problems in some bottles. I've seen a lot of variation with bacterial issues where they were definitely affecting multiple bottles.

Prickly mouthfeel and sauerkraut sounds exactly like malolactic bacteria fault. I’ve seen it way too many times. Other faults often accompany it, but that seems like the only thing you’re describing. When it gets bad, the wine can also smell like vomit and have mousiness.

2007 Elio Grasso Barolo Ginestra Casa Maté - Italy, Piedmont, Langhe, Barolo (12/7/2020) Decanted for 30 minutes before serving with triple mushroom gnocchi. This is really in the zone, and would be a great bottle to introduce someone to the beauty of Barolo. Scents of truffles (but that could be p...

So, you've finally loved and embraced dry German Riesling with an off-dry German Riesling? [stirthepothal.gif] I love this wine. The 2015 was one of my absolute favorite wines of the year when it came out. I bought more than I think I've ever bought of a single wine, definitely of anything over $20....

Dustin, You preface your question with your desire to be a winemaker. If that is truly your intent, my suggestion is you make what the vineyard gives you. Trying to follow an example will just give you a pretender to that style and the dirt and fruit you are working with isn’t the same. Don’t start...

I do not tend to drink many wines like that. I tend to like wines in the 13% alcohol range. I do not seek out wines by alcohol, it just has been my experience. But probably the best example I can think of is Herman Story which I have enjoyed but sometimes crosses that line a bit. I've had several, ...

There are very few that I think pull this off. Aubert Chardonnays for sure. They don't do it every time, but those that seemed unbalanced have become harmonious with more cellar time, in my experience. Cayuse -- I guess I put this in the category. Yes, they can be super funky, but there's always ne...

There are very few that I think pull this off. Aubert Chardonnays for sure. They don't do it every time, but those that seemed unbalanced have become harmonious with more cellar time, in my experience. Cayuse -- I guess I put this in the category. Yes, they can be super funky, but there's always new...

I had the ‘16 regular bottling about a week ago with similar impressions. I loved the ‘15 last winter, so I think the ‘16 just needs time. I think maybe more than 5 years. Glad to hear. Seems like in 17 the only on being made is the basic and contains the best from the singles as the singles wont b...

anyone had any of the 2016 Nervi-Conterno's? Scores are all over the place on the regular bottling and I see some pretty highs cores from AG on the singles but he's saying the Molsino will need 15 years to come around whereas the Valferana will need half the time There have been some very positive ...

If it’s really staying 70-72, I would store that way. I’d be worried about full on refrigeration drying the corks over that much time, and I have stored wines and temperatures like that for 5+ years that have turned out well. If it actually got up to 78+ in the summer, That would be a different story.

Eric Ifune wrote: ↑November 24th, 2020, 3:35 pm Great wine, as is the 1999. I may have a couple left. The Lyra is also nice, but I think the Alte Reben is better.

They’re such different wines. I have a hard time saying one is better than the other. Both seem to be able to age for a very long time.

I opened a Guiberteau clos des Carmes when I meant to get a Guichaux. Oops. Guests preferred the $20 Saumur Blanc we’d just had. There were reasons I hadn’t meant to pull the Carmes. I drank as much of it as I reasonably could.

Jay Miller wrote: ↑November 23rd, 2020, 5:56 am You can't go wrong with the Valdespino Inocente (not on list)

This was my choice until I had it side by side with El Maestro Sierra. The poll list is missing multiple important options.

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