Recent content by Filippo Mattia Ginanni

Levi we would use some of your enthusiasm here in the UK for Poderi!

Disclaimer: I import Poderi Oddero in the UK The Oddero family started making wine 7th generations ago in La Morra. In 1951 Luigi and Giacomo started bottling wines. In 1999 they split vineyards and cellars. As a result the wines are different from the 2000 vintage but you can get Luigi...

Decent wine list though not as unspoofed as many here would like.

Subscribers in Europe would get 50% of the copies at best. I stopped complaining a long while ago and let my subscription expire. I will be back. I understand the charm of paper though. For wine related books I very rarely rely on e-book. I guess I am super old school in here.

... I guess as I had no reply for 5 days. Oh well...

Fausto Coppi is for cycling what Pele' is for football

Boredom ? at the end of the day all of us are part of the human race. No exception. The influences of age on olfaction: a review. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3916729/ There are about a zillion scientific articles on this. All with the same conclusion: It will be Southern Rhone...

Stiiiiiiiiiiiiiiiiiiiiiiiiiiiiirn. Also a GG at 12%.

The Sisters are known to chaptalize. A lot. I drank a 2009 Bourgogne, clocking 12.5%. I will ask if that was chaptalized as well. Just for the fun of it. fb and myself will then start collaborating on the graph: sugar on the x axis and s*it show on the y axis. It's only wine after all. Let's...

Good question. Let's see!

... you got me on 2011 (albeit I recall a pretty early harvest around end of August/beginning of September). Where do you stand on this issue though ? It would be interesting to know, sasha, which Domaines in Burgundy you think they spoofulate by chaptalizing either by my tentative definition...

Lou, it sounds you are massively against any kind of chaptalisation (even when needed to rescue a wine that would legally not make the cut) hence I would be keen to understand if in Burgundy you purchase only from Domaines which certify to you that don't chaptalize or absent that just in years...

Without getting too technical, indeed chaptalisation leads to more than higher abv. A couple of things come to mind: - the synthesis of higher alcohols (fusel oils) is speedier. As you know those alcohols give certain herbaceousenss in some wines, others have pungent odours. They can donate...

True indeed. Maybe the Champenoises got it right: many MV wines with the occasional vintage bottling.

It will be very interesting to follow how all those zero dosage (often single vineyard) champagne will be evolving... If it is all about the dosage that make them ageworthy/ageable... Same could be said in reverse for GG... It is very difficult in my mind to equate chaptalisation to...