CWD: What did you drink last night (or whenever)?

[Jayson Cohen]

2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

 

[Ken Schramm]

originally posted by mlawton:
This scrolled away but is super interesting, especially the last part which is a more precise breakdown of what I was saying above. Good beer, by nature of being sanitary and formula-driven, has minimal variable quality to the mix so it's really difficult to call any beer "spoof" because the same beer could be made anywhere, given access (either natural or "adjusted" to water with similar chemistry).

Your comments on fruit introduction are interesting as well. Something to think about when I make my next batch of beer - or maybe give mead a go sometime. We are growing gooseberries and black currants so maybe next fall.

I have long felt that, while I love well-made beer a great deal, the process of making it is more one of engineering than of loving, artistic creation. It was not lost on me that prior to the craft "revolution," and the AHA and eventually the BA, the big brewers association was The American Society of Brewing Chemists. Even to this day, brewers and beer judges are very caught up in making THIS beer fit in THAT box, no matter what has to be welded on or sawed/shaved off. Wine makers have the option to screw with the chemistry of what they are given, but tend not to (the ones I like, at least), and chalk up the differences as "terroir." I would love for there to to be more terroir permitted(?) in beers by leaving the local water chemistry as it is and taking what you get, or brewing what makes sense where you are. To some extent, that is how we got the beer styles we have, and folks just accepted it before hardness and alkalinity and mineral content were so heavily analyzed and tinkered with. Finding an appropriate water chemistry was why Pierre Celis started his US operation in Austin when he moved here.

Mead makers have primarily come from the brewing ranks, and tend to have a more interventionist mentality. Putnam and others have helped me eschew many of my brewer's predilections, but there are some realities of mead making that dictate that I remain flexible about the use of some nutrient. Honey does not have enough YAN to permit yeast to ferment a mead must and live a good life, and if you demand that it does, the yeast objects in ways that have given mead a bad name for centuries. Struggling fermentations yield definitively bad mead. To deliver the magnificence that some honeys possess, you have to give the must an assist. Yeah, it's being an interventionist, but it's worth it.

 

[robert ames]

sameul smith beers are what they are in part to the local hard yorkshire water. it gives their beers claim to sime terroir.

 

[Jeff Grossman]

originally posted by Ken Schramm:
To deliver the magnificence that some honeys possess, you have to give the must an assist.

How much of an assist? (I mean something like, how many multiples of the existing sugars (or other YAN) do you have to add?)

 

[VLM]

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

That about sums it up. I haven't busted into my bottles yet, but did have a glass of this at LouElla and it was just as you describe. I'll drink most of my bottles this spring and summer.

 

[Larry Stein]

2009 Ladd Cellars Pinot Noir, Sonoma Coast.

I'm sure this is a wine where Eric didn't get the grapes the way he wanted. 14.9% is easily the highest abv I have of any of his wines. I drank a bottle about 6 months ago and it did show heat and some overripe notes. I opened my other bottle tonight. Much better. Really nice aromatics and a savory, earthy note on the palate. Resolved with a silky feel in the mouth. Good length from front to back. For me, Eric makes CA Pinot and Chardonnay that is totally in my wheel house.

 

[MLipton]

2016 Henri Jouan Coteaux Bourguinons “Cuvée Thomas” Vieilles Vignes

Pure joy in a bottle. My first Coteaux Bourguinons and a great introduction to the concept. Pure red cherry fruit, light on its feet and no hard edges. Really good with a stuffed, braised pork tenderloin. This could just as easily been filed under Glou-Glou wines, too. 12.5% ABV.

Mark Lipton

 

[Ken Schramm]

originally posted by robert ames:
sameul smith beers are what they are in part to the local hard yorkshire water. it gives their beers claim to sime terroir.

That is a good example of what I meant when I said "that is how we got the beer styles we have, and folks just accepted it before hardness and alkalinity and mineral content were so heavily analyzed and tinkered with." Why Burton-on-Trent is famous. Same would go for Czech Pils and Munich Lagers.

originally posted by Jeff Grossman:
How much of an assist? (I mean something like, how many multiples of the existing sugars (or other YAN) do you have to add?)

The starting must of a wine targeting 12% ETOH frequently has 200-300 ppm of YAN. The starting must of a mead with the honey diluted to the same relative Brix level has less than 25 ppm of YAN. That screws with yeast reproduction and metabolism hard. Mead makers use nutrients of one description or another to boost that level.

Very fond of the “Cuvée Thomas,” too, Mark. The use of a Nomacork closure seems to be a kind of odd contrast to the rest of the Jouan philosophy, but none of the bottles that I have opened have suffered. Wish I could afford more of the Village and higher level stuff. Every Philippe Jouan I've had from Morey Saint Denis, Chambolle Musigny and Gevrey Chambertin has been a delight, and very representative of its origin.

Not tonight, but earlier in the week we had a 2018 Stein Mosel Cabernet Sauvignon vom Berg that Putnam put me onto. I am without a reference point on origin here, but it rocked. Jean braised some pork loin chops with apples, onions and a little curry powder. Great meal.

 

[Oswaldo Costa]

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

Wot a luvly note.

 

[fatboy]

in the spirit of recent interesting hooch, i was worried that this, even in magnum form, might be a tad tired by now. i needn't have. aromatically, it was superb, i'd say like great burgundy, except it smelled exactly as it should. it was also one of the most silky textured wines i've ever had, while also being fresh, lively and zippy on teh finish. twas by far the most complete valtellina i've ever swilled (and i've had even this one in numerous other, far fancier vintages). the fatbottle principle comes good again.

fb.

 

[mlawton]

originally posted by Ken Schramm:

originally posted by robert ames:
sameul smith beers are what they are in part to the local hard yorkshire water. it gives their beers claim to sime terroir.

That is a good example of what I meant when I said "that is how we got the beer styles we have, and folks just accepted it before hardness and alkalinity and mineral content were so heavily analyzed and tinkered with." Why Burton-on-Trent is famous. Same would go for Czech Pils and Munich Lagers.

I'm still marking that down as happenstance, not terroir. The "tap" water in any area is not necessarily native to that area, and the chemistry of said tap water can be manipulated prior to receipt (or after receipt, as we now tinker). You want Urquell water, you don't have to go to Plzen anymore!

People found a recipe that worked well with the products on hand to create a product that appealed. It wasn't that the grapes grew, they were fermented with natural yeast and the taste was appealing. So now, that product can be replicated anywhere. Hops don't need to be fresh and wet of course, and if you want a particular taste component that comes from a certain yeast, you buy that yeast.

 

[MLipton]

originally posted by Ken Schramm:

Very fond of the “Cuvée Thomas,” too, Mark. The use of a Nomacork closure seems to be a kind of odd contrast to the rest of the Jouan philosophy, but none of the bottles that I have opened have suffered. Wish I could afford more of the Village and higher level stuff. Every Philippe Jouan I've had from Morey Saint Denis, Chambolle Musigny and Gevrey Chambertin has been a delight, and very representative of its origin.

That’s beyond strange, Ken. My bottle was sealed with Diam. I wonder if yours came via a different importer or sumfin.

Mark Lipton

 

[Pavel Tchichikov]

What kind of a moron only buys one case of this on release? Probably the same moron who hasn't bought at least one case in every vintage. (That said, the '18 was not up to the usual standards). This has been on fire for the past 2-3 years. Beyond beautiful transparency, nicely delineated acids, perfectly balanced sweetness of fruit, and a hint of spice that makes me wonder if this was not fully destemmed, the wine progresses towards earthy bass tones and a deceptively airy texture in the finish that bear more than a casual resemblance to a Savigny of some pedigree at its apogee.

 

[MLipton]

originally posted by Pavel Tchichikov:
What kind of a moron only buys one case of this on release? Probably the same moron who hasn't bought at least one case in every vintage. (That said, the '18 was not up to the usual standards). This has been on fire for the past 2-3 years. Beyond beautiful transparency, nicely delineated acids, perfectly balanced sweetness of fruit, and a hint of spice that makes me wonder if this was not fully destemmed, the wine progresses towards earthy bass tones and a deceptively airy texture in the finish that bear more than a casual resemblance to a Savigny of some pedigree at its apogee.

Oh, yeah, that wine has been a popular item hereabouts too. The price has certainly crept upward over the years (locally, it sells now for close to $40, at which point other options avail themselves).

 

[Pavel Tchichikov]

originally posted by MLipton:
it sells now for close to $40

ouch! is that the '19 or the '20 ?
I picked up the '18 for less than $30 just over a year ago in ohio, where as you know the prices are pretty much fixed and are by no means on the low side.

 

[Bill Lundstrom]

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

Does the desgignation "Mutter Anna"and another called "Gisela" refer to the individual Fuder that the wine is bottled from?

 

[Jayson Cohen]

originally posted by Bill Lundstrom:

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

Does the desgignation "Mutter Anna"and another called "Gisela" refer to the individual Fuder that the wine is bottled from?

Yes but more than that. These are all single barrel or half barrel wines. Each has a name. Each name corresponds to a nickname for the vineyard plot (location) used to make the wine. So it is really a site designation in the vineyard.

 

[Bill Lundstrom]

originally posted by Jayson Cohen:

originally posted by Bill Lundstrom:

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

Does the desgignation "Mutter Anna"and another called "Gisela" refer to the individual Fuder that the wine is bottled from?

Yes but more than that. These are all single barrel or half barrel wines. Each has a name. Each name corresponds to a nickname for the vineyard plot (location) used to make the wine. So it is really a site designation in the vineyard.

i see. thanks.

are there other nicknames they bottle or just the two?

 

[Jayson Cohen]

originally posted by Bill Lundstrom:

originally posted by Jayson Cohen:

originally posted by Bill Lundstrom:

originally posted by Jayson Cohen:
2020 Falkenstein Niedermenniger Herrenberg Kabinett Trocken (#1, Mutter Anna).

Although this bottling is an annual buy for Nathan, I don’t think I’ve seen a note yet. At least not on Disorder. Well, this is my first Mutter Anna ever IIRC, and it is fabulous. Summer rain, lemon ice, compact and penetrating juiciness and long, lingering tingly finish.

I love, love, love the pitch perfect shape of every 2020 Falkenstein I’ve had so far. 5 and counting. This harmoniously presents two propositions—sheer drinkability and subtle depth.

Does the desgignation "Mutter Anna"and another called "Gisela" refer to the individual Fuder that the wine is bottled from?

Yes but more than that. These are all single barrel or half barrel wines. Each has a name. Each name corresponds to a nickname for the vineyard plot (location) used to make the wine. So it is really a site designation in the vineyard.

i see. thanks.

are there other nicknames they bottle or just the two?

There are between 1 and 2 dozen.

 

[Bill Lundstrom]

Thank you Jason.