Recent content by MLipton

Well, how about this? Out of the the 19th Century and into the 21st?

. Interesting. CT tells me that I have a bottle of this left in the cellar. After my recent good experience with a bottle of the ‘14 Les Choisilles, I should probably give this a whirl. Mark Lipton

I recall a discussion, initiated by yours truly, about the curious phenomenon of a decidedly red-fruited Drouhin Chorey taking on darker colors and darker fruit notes with increased bottle age. Fatboy weighed in with the view that such behavior was indicative of Chaptalization. I know of...

2010 Brovia Barolo was opened last night while waiting for the single vineyard wines to unclench. In a very nice place right now, balancing the remaining dark cherry fruit with the tertiary notes of earth and leather. Very silky tannins and the bricking at the rim indicate that now is a good...

Jim, I agree that citric acid would give rise to that tingling sensation, as anyone who’s had Sweet Tarts knows. But I don’t see how exposure to air would lessen the amount of citric acid. Mark Lipton

Interesting observation, O. From your description, I think we can rule out VA. Most low molecular weight acids would have a distinctive sharp odor à la vinegar. Likewise, low molecular weight esters manifest as shoe polish, nail polish remover and various fruit-like aromas. Given the age of...

Yup, those two are the ones that we get. Verduno's ABV can get a bit high in certain years, which my wife is quite sensitive to. Mark Lipton

Wow, that is quite the assemblage of wines there, Yule. That Burlotto Pelaverga is a perennial favorite around our house. Mark Lipton

2014 Chidaine Les Choisilles is delightfully alive tonight after several horribly oxidized examples a few years ago. Brassy in color. I don’t know that I’ve ever had a stronger impression of pineapple in the nose of a wine before, but also bone dry with very fresh acidity. Would this have...

True dat, but there is a strong Austrian-Polish connection courtesy of the Second Siege of Vienna, as evidenced by the well-known Viennese cafe Die Drei Husaren. Mark Lipton

The Schneiers, I presume? If so, is Bruce appalled at the lack of interest in cybersecurity in DC right now? Mark Lipton

Rory McIlroy, the defending champion, has chosen the menu for this year’s champion’s dinner, a Masters tradition. The wines are chosen from the cellar of Augusta National: 2015 Salon “S” BdB Brut 2022 Dom Leflaive Batard-Montrachet 1990 Ch Lafite-Rothschild 1989 Ch d’Yquem The foods...

I have the '10 Tardive and the '11 Normale. Not sure if either of them is truly approachable at the moment.Mark Lipton

And what’s up with the font substitution these days? It’s not like I’m putting strange Unicode into my text, just a fucking apostrophe. Mark Lipton

I’m with mark on this. Smoked fish of any sort (which I generically love eating) is a hard match for most wines. Assertive high acid whites do about the best in my experience, though many might argue for chilled vodka instead. Mark Lipton