Recent content by Florida Jim

So the April 7 designation has only to do with the formation of the club and its first dinner; 557 has to do with how many dinners have been held since that date. Yes?

I have to ask . . . The menu header is The Seventh of April Club and immediately following it says 557th dinner. Was the first dinner in 1469?

Pete, SADLY - makes me think I should explain. Winemaking is not an exact science. Sure, there are people who will simply ignore the rules, as there always are in any biz. But there are those who allow nature/nurture to take its course and wind up with something that does not quite meet the...

Pete, Rules were made to be broken. Trust me on this.

Yep, new vintages are fun. As for 2022 in Burgundy, I have read some notes that seemed to indicate the vintage as a whole had problems, or will not last, or is not as good as (choose a year) or . . . That has not been my (admittedly limited) experience. The reds and Chablis that I have tasted...

Thanks Karen. I searched a little but it’s mostly who, where, when answers so this helps. This bottle reminded me of just how good Chambolle can be - it had been awhile since anything left that impression. Even a few Mugnier and Roumier wines over the years didn’t leave the impression this did...

2022 Dom. Christian Clerget, Chambolle-Musigny - showing very young and unformed but so distinctly Chambolle as to make me smile. Needs 8-10 years if you ask me and has the depth of a premier cru. I used to drink Chambolle as often as I could but prices have become obscene, much Burgundy is a...

Jeff, On another bored, I read a lot of notes from Dan Kravitz, who used to import a number of Greek wines and still drinks a few, even though he is now retired. Some of these were his suggestions. The more I delve into Eastern European whites, the more pleased I am. Even some of the reds are of...

I have not. I never even heard of this producer until Claude wrote about this wine. I will look for it.

That vineyard has sourced several excellent Cinsaults and each has been excellent in its own way. Birichino is surely one.

Wine Impressions 4-3-26 2022 Dominique Gruhier, Bourgogne Epineuil - medium bodied, cool climate Pinot, silky textures, some complexity, nice finish. Has withdrawn slightly since release but is still charming. Fine. 2022 Dominique Gruhier, Bourgogne Epineuil Cuvée Juliette - also medium bodied...

“My only complaint would be about how the intracellular fermentation signature overwhelms terroir.‘ Have you tried one with say, a decade, on it? I don’t have experience with this wine but I have found that some wines that undergo carbonic or whites that undergo skin contact, often are less...

I do not think it would but it may alter the perception of acid in the wine as a whole. I mention this only because I have tasted a wine that had a citric acid add after fermentation. And it presented much the way this Syrah was described. Several days later, the tingling was less noticeable. I...

I failed chemistry. But the tingling sensation sounds like citric acid and, if so, subsequent exposure to air may have an effect on how it is perceived. Or not.

Thanks for the abv caveat, Mark. My wife is also sensitive. And since I have not heard of these wines before, the warning helps; they do sound good.