Wine Guy 23

riesling is delicious.. stil lhas its steriotyped role in manys minds.. but with the true at heart it has it s studded brand in the rest.. KUNSTLER is king.

what are the Label integrity laws for Oregon and Washington state, with regards to vintage amount, varietal amount, and AVA amount needed to be in the bottle to be labeled as such?

guess this is where you look at the wine pairings and say, should i order or should i not,, or can i Upgrade?? upgrades are always fun, that makes teh Somm feel like you are actually interested

ver have any sake that is done by way of the "shizuku" process (free run) where the Moromi is allowed to drip fro mteh bags, like the way of nigori but more pure. i always liek the sakes from the Prefecture of Nigita, and Akita.. huge mineral=dry. the one of Shuki Hon Yari is nice, but always on the search for others

guesss it always has to cost to drink right.. always have adorred those guys. burgundy is still classic, though some buy outs have changed some thoughts, and ideals that were once instilled in the domaines of teh past.,. the clasics are still classics, but cost a Bright shiny penny . when you look at the New world, what likes are there that are by our terms enjoyable...

getting into champagne much now adays./ the way of the land is shaping it self and returning its ownership back to the rightful recipients, and contributors,, the GROWERS or "RM" (recolant manipulant),, these guys are the way of the future,, the purists and the activists. what is your thought. Billiot Pere & Fils is KILLER, all from Ambonnay

stelvin, or glass, or soon to be other? i dont mind stelving for early drinking, but dont yet trust it for age,, bumping during shipping can crack the seal nd from there you are screwed if you keep teh wine for more, well in this case a day, but more not knowling, a decade, and bang,, oxidized. the glass is nice, real elegant, but a little costly, but for now,, does the trick.. gues we have to think ahead since we are over cropping everything in sight. they should sell cork trees at the whole food s instead of tomato plants

bringing into another subject of its own,.. the asian populations demand for these blockbuster's? big mother of a wine, that have big mother ofa point, and the ever catching phrase "i want cult wine" , and the cult wine by no means is a traditionalist,,, modernism is the way now adays right? sarcasm. lets use our technology to work nature, and tomorrow we wont have nature. devise a argument by these people and call it argumentative. new oak, ripe fruit, no acid, high extraction, and a backer of alcohol.. perfect i have one. so where does one begin to look for a traditional, old school style of Pinot, that is not zinfandel like, or has other crap blended with it for that matter, besides the white grapes for Bubbly? Northwest US, south island NZ, some spots on the cape of South Africa, like Elgin, and Walker Bay...???

so.. high alcohol.. a flaw, not a chance to applaud the enthusiastic celebrity?? tasted a once wonderful wine from a once wonderful producer of Washington state red wine today, and found that , after the blind tasting of the wine, it was utterly a "half glass" worthy wine,, to much alcohol, the kind that i actually found int he nose and palate, where you should never find it on the nose because that is a FLAW, not an applaud... even at the point where it was jsut 14.1%, with an allowable .5 extra, it was HOT, and Zinfandel like, when it shouldn't be. where do we begin to draw the line, and why has the game been taken this far? do we no longer think for ourselves, and just play faith to the articles and scores of magazines, and critics alike? does anyone taste for themselves anymore?

and by that,,, then how would one find 'minerality' in yeast,, a strain of life that is only a mere vegatative life form, not a mineral, or a piece of rock, or chalk, or limestone or oyster shell or clay or gravel.. yeast is a secondary aroma not a pyrazine or a tertiary aroma,, it helps with aromatics beginnigs not there defining origin,, Romanee Conti does not taste like Romanee conti because it has Romanee Conti yeast, more so than La Tache yeast, or La Romanee yeast or Echezeaux yeast, or Pommard yeast for that matter,,, place defines varietal when the varietal is done right in the place,, yeast is our friend but in todays world sometimes that friend is maufactured to the N-th degree to meet the other 'friends' palate. this is where the battle for classicism takes place, and alcohol begins its introduction into the modern world of the nonwise and artificial taster... if you are actually interested check out an article and well written argument by MS Mathew Citriglia on www.winegeeks.com blind taste sometime and tell us the yeast you taste, instead of the type of soil

are there any new DAC's in austria. besides the 3 that are there now traisental weinvertal burgenland

continued on the talk of "terroirity" it is with no confusion a true ideal of classsics. there is always a defining mineral one can portray in wines of rootstock base when they are submerged in soils that contain those minerals.. Chalk of chablis, gravel of Graves, Slate of Germany, Iron of RRV.. but the only problem is the way we word our verbage,, to say we taste mineral is a falseness, we feel the mineral as a texture , and the aroma makes us think of it as it drifts up the olfactory line.. the two work with each other right. so together we interchange them, from aroma to palate..

there are only a few people who can argue california, and rather than it be an abroad winemaker, consultant, etc, and influence, the grasp of someone beaconed as the real deal of the Northwest, has a place to speak on the "west" as a whole. it is a changing pace for the new age winedrinker to want to follow scores,a nd drink what is "hip". high alcohol wines will have there time, but hte world market will soon learn that these are not the saving grace of the trade, and the pace that the ancestoral phenoms struggled to produce vintage after vintage. overextraction, eluded with concentration and microoxegenation, cover the real essences of the grape and its"terror", it masks the sense of true flavor and character, it masks the culture of the grape, and simply shows the ego of the winemaker. to cost more than the next guy is the trending of cult wines of california, to cost more than First growths, and grand crus is the coming of age in the US. why? what is there to prove. ? those that are true to the roots, to the soil, to the vine, to the eco-- are the comers of age, the preservers of the times.. biodynamics, organics, all assets that keep our passion surving.. why not recycle the earth, we already recycle our material goods, keep it coming with what is replaced in the vine, returned to the glass, endugled by the body and mind.

yes, we went on my birthday/ anniversary, and it was definitely in my top five dining expereiences.. have been around the US, to top places, and this sits with them.. Fabio cooked for us and catered to certain dietary needs, and it was terrific!!! thanks guys!! had some killer italian bottle too.. Oderro Barolo Cascina Riviera and Montevertrano Historia Taurasi 97.. killer. a sure fure shot for a great evening.

i love the wines of Marcillac (Var: fer servadou), and the the cool little place of Collioure inside of Banyuls. what do you think of the districts of Rais Baixas, and whether it really matters, or is there a prolific difference from O Rosal, and Soutumaior, or Candod do Tea

the italians would be so upset to see the Fiano di Avellino as a DOC, (DOCG),, in regards to interest of whites of italy, i like to look at the north, from guys like feluga, and jermann doing tocai, and malvasia. the south has some pretty killer ones too.

what do you think the HOT white of the summer will be?? no longer rose, the world needs a new trend.

will do. thanks for the heads up.. i have been all over the city and others, but have not had the chance to go to Maestro bc of the Sunday/Monday closing. chhers

so i am going for the first time, and want it also to a memorable evening of course. of the menus, which is the better way to go.. i can stand a long evening for sure any gems on the wine list?

what is the concensus of wines from Amity Hills, McMinnville, and Chehalem Mt AVA, OR.?? any producers you ahve seen around,and who is bringing them in?> what dou you think about the reds of Hungary, and its dry whites? tell Skurnik, and Theisse to grab some

they are doing a five course dinner, but all new items that are not on the menu. features of caviar whimsically, and all the usual fun tastes, with spices, sure to be a success. as well the graces of sommelier adam to pair if needed

yeah, .. i love the wines from the cote blonde and brune, especially when you find ones from single spots liek the La La's, but not from Guigal,, Rostaing has one some in condrieu and rotie.

looking for interesting spots that are hosting wine dinner, or that are a destination for wine in general.

and when i think of it, are you speaking of La Bastide St. Dominiques. Secrets de Pignan, or other.. bc i love what they do,, the white is smokin.

great, i know, and always hear of these spots, but not had the pleasure of tasting.. producer?/