Wine Guy 23

What about sparkling Sake? No riddling there? Have yet to see a sparkler that was not a Nigori style

H. Billiot is by far one of the most amazing grower champagne's I have had, besides Egly- Ouriet. But they are of course contrasting styles. Billiot's 'Cuvee Julie' is TOP!!! Egly is killer too, especially when vintaged bc it takes on a real aldehidic sherry nose lined with sour dough. Billiot is much more about finesse and charm, but a kick of richness no doubt... try Vilmart for a third leg of the duo

1st question: The mystery and fascination with Burgundy is the ability to recognize and appreciate the dramatic difference between villages and the cru's from within. when you look at oregon now days, there are amazing producers that reside there, many that make wine in a so called 'burgundy' manor, and there are those who make wine in a "wine writers" manor, hoping to get the points of press, and have to ability for shelf life, and later pleasure. When you begin to build your cellar, dont just buy what people say to buy, buy what you officially like, because you are the one drinking it in the end. hit vintages that are on and off years, the off years you can drink while the on years age. for burgundy, the 05's got a lot of praise, red and whites will be of no question, just like 02. though with years in between like 04, drink this now for its charm, but not longevity (red), white though will hold out. 99, 96, 93, 90 are all exceptional years that drink well, and will continue to over the yearss. 01, 00, 98, 97, 95, 92, are years that you must look at with a fine eye, bc some are reaching an early peak, and some are more for white wine than red. your price range is more than suitable for now 2. D.Rion is a great producer, (though now there is a new hand at the wheel, so watch out, quality will vary for a while... look for Patrice rion after 2003), the only question you should have in mind; is the bottle standing up, or is it laying down. is the shop over 75 degrees, has it been there since 97, or 98? how is the fill in the neck? other than that, you should grab the damn thing!!

Pretty close. Its like truth with a little extra... typicity

Begging to differ. Taste the line of No. 1-9 and all the difference of varietals. Each express there own truity, and sence of Neusiederlersee defining terroir.

if only there was a sweet from him we would all be okay. now that Kracher has passed (r.i.p), what will we do for the intricate 'cool' sweet wines of the world? still have dageneau's jurancon i guess

Just as heavy a hitter, Now, but not in the older vintages. SALON Le Mesnil Blanc de Blanc is the other Golden Child of the Marque houses. Had the 1988 the other day for 225 (from a restaurant list)...not bad considering that the current release usually sits around 350-450 for the current 95, and 96 vintages. The 88 was AMAZING!! plenty of life ahead for sure

Heres. the update..ST. EMILLION 2006 Classification, scroll down

So the idea to exempt the newly appointed chateaus of St.Emillion, and to drop class rank of a few as well in the Grand Cru Classe scheme of things has officially been dismissed, and the 2006 update is now complete, and can be warranted as truth.ST. EMILLION GRAND CRU CLASSES now what are the ones that were updated, and dropped?

How about the Chartreuse V.E.P Yellow ? Know where to find this one?

but this idea of a tasting of KOBE from Kobe , japan sounds really cool!!

Tartare of kobe? i don't know if that is the best of ideas. it is prized because of its high marbling (FAT), and a raw version, well... Guess you just have to try it for yourself, it gets a little "silky"

as is Duval Leroy.. only thing is they are only able to get a 60-70yr lease, and then it goes back to the hands of the Brits... just when the vines are mature. nice business method

Seems that they are going to be a little more expensive than usual. Truffle Prices of 2007

Yeah, right up until they go into rainy England. But maybe that will change as we continue our quest to destroy the planet. Our climate patterns will soon switch

An ever so delightful: Mushrooooooom creation. Not going to spoil the surprise.

Is Champagne becoming that popular that they have to expand the region and up the volume allowed, in order to meet the needs of the consumer? Or are the BIG houses, going to generic, and blending to much of the masses, not leaving enough behind for the Growers, to shine? Check this...Champagne to GROW

Outside the lines of Piedmont, take a trip down to Umbria and drink the greatness of Paolo Bea 'Montefalco Sagrantino'..WOW!!!! if you ave not had this producer in the past, you are missing out on one of the best Italy has to offer.

Gary has a great show on the web also. tv.winelibrary.com... if you havent seen it , or it hasnt been written about yet.

Also, instead, of shooting for the Name, and town, go for a producer that is based in Barolo, or Barbaresco, ie) Langhe DOC. Piero Busso (Langhe, and barbaresco), Ferrando (Carema DOC, and langhe, and barbaresco), lodali (in off years, and on years) is pretty cheap, but cheap is not always great. Watch out for 2002, it may be cheap, but it sure does not fulfill the desire of that you will be wanting

Probaly the best person to bat with Veraison and crop thinning is Barboursville, with their Nebbiolo, and the Octagon varietals. Or, Linden's Jim Law. He is pretty well versed on quality control. Or Pearmund Cellars.. Shaps was doing great, but has gotten sidetracked with the Burgundy project

In reference to the shipping of wine to VA., I was recently informed that VA is a permit state, and that the Winery, wherever it may be in the US, has to pay a Tax Permit in order to ship wine to you. Therefore most of the smaller wineries will not do that, so they use private shipping comapanies, and then you get charged out the *** for shipping costs. Best bet is to make nice with a Restauranteur, and get them to let you ship it there. Or to DC instead. Makes the mailing lists even more expensive than they already are

to the taste of a truffle, and its costly attachment. we must wait a little longer till the first real french and italian truffles are picked. should be CRAZY!!!

1982 La tour Haut Brion.. PFG!!!