Recent content by Anders Gautschi

Chez Barthod? Lucky you!

Climate has changed, and so has viticulture and vinification, as you stated in a post above. The vineyards are much more taken care of, healthier, less herbicides. More inerbimento/green between the lines. I was surprised how accessible and elegant many Barolo were compared to 25 ago, but also...

Agree. I would have said the same regarding the wines Bartolo made. I've had my share of his wines end of the 80ies and in the 90ies. Young, rather painful experiences. The 1996 from magnum last march was showing glimpses of becoming accessible. Not so with the wines Maria Teresa is making...

If I remember correctly there are several Disorderlies from Norway on this board, and maybe some others traveling Norway at the moment, so here a Restaurant recommendation for Bergen: By accident looking for shelter from the surprising rainfall in Bergen we stumbled into the Restaurant Marg og...

I regularly buy the basic bottling and prefer it the most. However, with a couple years of age the Reserve fills out nicely. I am currently enjoying my last bottles of the 2012. Not a buyer for the prestige bottling neither. Recently I had the occasion to try Velich's Moric Gruner Veltliner...

Yup, you get a lot of Pinot for the money chez Luc and Lise. They seem to get less press than Jean-Marc and Hugues but not deservingly so imho. Love the simple Pernand and Aloxe, but also the 1ers in blanc (Sous Frétilles) and rouge (Île de Vergelesses) are decent and reward cellar time. Very...

I grew up with Bordeaux from the 60ies, 70ies and 80ies, blew my students budget with Bordeaux (and Burgundy) from the 90ies, quit buying with 2000 as this is the birth year of my eldest child and I wasn't happy with how the wine industry in Bordeaux had developed. Visited Bordeaux for the first...

Thanks for the trip through time and vineyards! Coincidentally, I have been drinking several Stephan wines in the last couple of month. I have tasted his wines regularly since 2003 but imo he took a step to another level with his 2019. This is really good stuff! I have some Côteaux de Bassenon...

It was a tragedy. Domaine de Beudon hat been producing outstanding quality wines from one of the most spectacular vineyards, very labour intensive and steep. The family is still producing wine in the same way, they have been bio-dynamic for a long time now. They don't get as much press as does...

Food is my favorite pairing with wine! Thanks for the note on the Gobelsburg. I really should have more Gobelsburg in my cellar. Like their Grüner Veltliners as well. I think that's correct with some producer's such as Giacomo/Roberto Conterno or Bartolo Mascarello. But I would also consider...

Thanks for the notes. Interesting wines. I buy the Pre-Phylloxera occasionally because I think it is one of the few Barbaras that displays the parenthood with Nebbiolo quite significantly. The other would be Conternos Vigna Francia. I used to buy this frequently in the 90'ies even though then...

I'm not sure I understand your comment: These are wines that fall in the category I mentioned: Sangiovese in central Tuscany particularly in the last 15 years (with the exception of 2014). Several Aglianico in the Basilicata, Sagrantino in Umbria, Nerello c/m Mnte Etna, Langhe Nebbiolo in the...

That's easy: Get everything you can get for a reasonable price, as he probably will retire soon. 2011 and 2012 are starting to drink well, 2015 I would bury deep down in the cellar, if I recall correctly 2015 Bessards was only bottled in Magnum but is a treat, 2017 Gréffieux-Bessards was...

This. At least from early 2000 on every cuvée has its particular numerical code stamped on the bottle, beside the etiquette. It doesn't help much, since almost every year there are different cuvées. I once asked him how I should be able to discern the different cuvées once I pull the bottle out...

Thanks for your inputs Bruce! While I totally agree with what you say, the problem is the existence of residual sugars in the bottled wine, not the kind of LAB, right? Furthermore, I would guess the risk of LAB metabolizing residuals sugars in bottle is smaller with wines with low ph and high...