I'm under the impression that Lapierre makes both a sulfured and non-sulfured bottling and that Kermit does not bring in the non-sulfured anymore. I missed the seminar in our office on the 19th as I was coming back from France, but the way it was explained to me was the decision came about due to the usual problems with bringing in non-sulfured bottles, returns due to off bottles. Non-sulfured just became too much of a headache to deal with.
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Words from KL
- Thread starter Levi Dalton
- Start date
Levi Dalton
Levi Dalton
originally posted by Scott Kraft:
originally posted by MarkS:
originally posted by Levi Dalton:
Just finished off a pot of Soba tea. I love the flavor of tea made from Soba (roasted buckwheat). Maybe I'm prejudiced against the non-roasted.
Thought soba were noodles. If I want my buckwheat, I'll eat a bowl of kasha.
I'm rather partial to bori-cha, myself.
Um, soba are buckwheat noodles.
Sorry I couldn't respond earlier, I was on a hiking trip of Mount Takao in northwestern Tokyo. Great trip, I highly recommend it. Fresh mountain air, 400 year old cypress trees, old pagodas and shrines, and a great soba noodle place at the bottom of the mountain. I had lunch at that Soba noodle restaurant today, and was served none other than soba tea when I sat down. Although I liked it, that tea was not as good as the soba tea that is in the kitchen about 4 feet from me as I write this, from which I made a pot of tea this morning. Nor is either as good as the soba tea we used to serve to every guest every evening at the sushi restaurant I worked for about a year. I liked that brand of soba tea so much that I have it sent to me in NYC whenever possible by friends in Tokyo. Tastes goooooooooood.
Anyway, soba is buckwheat. You can make noodles from buckwheat. You can make tea from buckwheat.
originally posted by David M. Bueker:
A friend of mine is on the Karl Lawrence mailing list. He does not want the 1/2 bottles, so I take them off his hands for mid-week, mini-spoof drinking.
Another friend of yours ain't giving up his half bottles. The 2005 is drinking surprisingly well, but these are generally better with 5+ years on them. Extremely fairly priced on the mailing list especially when you factor in quality versus the usual Ca-spoofy pricing structure.
originally posted by Brad Kane:
I'm under the impression that Lapierre makes both a sulfured and non-sulfured bottling and that Kermit does not bring in the non-sulfured anymore..
Is there any indication in the labelling of these two bottlings? Aside from the fact that if it is imported to the U.S. by Kermit Lynch then I guess it is the sulfured version.
Claude Kolm
Claude Kolm
I think (but am not sure) the vieilles vignes lot is unsulphured, the regular is sulphured.
Ah, the elusive Lapierre "Vieilles Vignes" bottling. Kermit's store had no idea what I was talking about when I asked them about this a few months back. Claude, is it possible this is a different markets/different importers/different labels, but same wine kind of thing? Or perhaps a cuve that is not (or no longer) exported?
Claude Kolm
Claude Kolm
It's not marked "veilles vignes" per se. But look at the lot number. Almost all of the time, I've found lot LVV at Kermit's and seen others in France. I once did find a different lot number from Kermit (and at a lower price than usual). I suspect that the staff hasn't been paying attention to lot numbers.
originally posted by Claude Kolm:
It's not marked "veilles vignes" per se. But look at the lot number. Almost all of the time, I've found lot LVV at Kermit's and seen others in France. I once did find a different lot number from Kermit (and at a lower price than usual). I suspect that the staff hasn't been paying attention to lot numbers.
Ok, so what I have for 2007 marked "Lot S" is probably the sulphured version.