Quickiessss

originally posted by SFJoe:
originally posted by Florida Jim:

I don't know of any direct correlation between color and acidity, as such. Whether color may be indicative is beyond my knowledge but on first blush (ahem) I suppose its possible.

Best, Jim
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More than possible, likely. If you think back to high school chemistry to a pH indicator like phenolphthalein, it was colorless in solution and then changed dramatically as you passed through a particular pH range. There are many colored compounds in wine that alter color with pH changes.

You could do the experiment! Add a little baking soda to your brick red cabernet and see what happens.
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It's a certainty, actually. The anthocyanins that lend red/rose wine its color are pH-sensitive (think hydrangeas): at low pH they are red; at high pH they are blue. That's why red wine stains teeth bluish-purple, as the pH of your mouth tends to the basic side. It's a very interesting corollation to draw in ros preference. The one exception I'll note is the '06 Bone-Jolly Ros, which last I checked was an almost lurid pink in the glass.

Mark Lipton
 
originally posted by Florida Jim:
Quickiessss
2001 Guffens-Heynen, Mcon Pierreclos Le Chavigne:
Closed on day one left overnight on the counter without being stoppered; fabulous on day two with rich, complex scents and flavors, no sign of oxidation and length to burn. A fabulous bottle opened way too soon.
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I've had great success with the Guffens wines. They are a bit spendy and I don't seek them out, but enjoy drinking them when I stumble upon them. Tahn Dihn had a stash of well aged ones that I would drink when visiting.

2001 Forrier, Morey St. Denis Clos Salon:
Not any green anywhere; translucent and aromatic; pinot noir in the elegant mode with laser-like definition and good sustain. Very strong wine with lots of upside.
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I've never had green issues with 2001 Burgundies. I've had lasers though.

As far as the pale ros, I agree to an extent. My favorite ros of the last few years has been Baudry Chinon ros, CRB pineau d'Aunis ros, Pradeaux Bandol ros, Cantalupo, and Peyrassol Cuve Marie Estelle. However, I do also enjoy ros from Mas Cal Demoura and Mas Julien in the right frame of mind and with the right food.
 
originally posted by Sharon Bowman:
No, my excuse was my northeastern liberal arts girl daydreaminess.

Excuse for what?
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Ohhhh, don't get petulant.

But hey, if the shoe fits and all that.
 
originally posted by Florida Jim:

In a slightly related vein, I am finding some of the 2004 Burgundies from better producers to be morphing from a fairly green profile to simply an austere one - which surprises me.
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I agree with that, or morphing into wines with a light green streak that is not at all unappealing (in fact, the added complexity is sometimes quite appealing). For me the green thing with 2004 Burgundies has never been a big worry from good producers, but I know you dislike green in wine more than I do. (I do think vlm has it right that it's the alcohol in some of the wines that may ultimately be more of an issue.)

The same transformation (nice on release, then green/hard tasting, and then opening up again fairly quickly) happened with several 2004 Cru Beaujolais.
 
Oh, wait, I see Putnam already said all this.

originally posted by Putnam Weekley:
In a slightly related vein, I am finding some of the 2004 Burgundies from better producers to be morphing from a fairly green profile to simply an austere one - which surprises me.
Best, Jim
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I found this too, studied using various Marechal wines as proxies. Spring 2006 they were buxom and fruity. By fall, and through the early part of 2007 they tasted to me like someone had steeped boiled kale in them (sensitivities varied). I did not worry. It's an advantage of blind faith in the source. Gradually, very gradually, and as I hoped/expected/rationalized, the green bitterness resolved, until, only a few weeks ago, a 2004 Cuvee Gravel tasted really sophisticated and delicious; the only herbaceousness was more like a perfectly judged bouquet garni nestled warmly in an embrace of pure ripe berry essences. I suspect the wine will drink perfectly well for a few years more, but that was my last bottle. A shame.

Some of the more spoofy Burgundies did not show me this vegetal streak (one being the negociant Nicolas Potel range IIRC) but then others did. I think Rene Leclerc and Pacalet escaped somehow, but I didn't collect enough data to say for sure. Maybe it was a Beaune thing. I can't be sure now.

Interestingly I found the vegetal/2004 phenomenon to extend into some Beaujolais, in particular Roilette cuvee tardive. I am due to redrink that wine though. Maybe this week I will.
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The Vissoux 2004 Cuvee Traditionelle evolved similarly.
 
originally posted by Florida Jim:
Quickiessss

2001 Dom. Roally, Mcon-Vir-Cless Tradition:
Some RS but not enough to throw off the balance of this wine; pure, clean, ripe chardonnay with lots of terroir coming through. Lovely now.

2000 Felsina, Chianti Classico Riserva Rancia (375 ml):
Recognizably Chianti but without the stuffing to be memorable and without the depth to be worth holding.
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I had a similar experience recently with a bottle of the 02 Roally. I love the slightly honeyed aspect of that wine, it is is aging beautifully as well.

Two nights ago we opened a '99 Felsina Rancia. It was tight at first, then it had a gorgeous open window for about an hour, with florals and dark fruit and licorice like tannin, and then it closed up again and was nothing but tart acid and structure. Maybe it needs more time, but it left me scratching my head a bit.

Thanks for the rose suggestions. There are crocuses blooming here, so Spring can't be too far away.
 
originally posted by MLipton:
It's a very interesting corollation to draw in ros preference. The one exception I'll note is the '06 Bone-Jolly Ros, which last I checked was an almost lurid pink in the glass.
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Good catch.
Best, Jim
 
You're familiar with their wines; 2006 is richer and fuller but with no less interest.
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Actually, I'm not at all familiar. I think I tasted the '00 once, but I'm mostly only familiar with the '93, which people tell me is atypical. Is this one translucent orange-colored and full of floating specks? Is it acid-driven? Leathery? Funky in a good way? Soft? Cherry-creamy? Could it be mistaken for pineau d'aunis?
 
Chris,
While translucent to be sure, the 2006 is not salmon colored nor did I notice anything floating. I always think of pomegranate when smelling and tasting this bottle. It is bright in the mouth but pretty well balanced and this vintage is not as funky/leathery as some others (2007 comes to mind).
Mistaken for pineau d'aunis? Maybe.
I'd like to think it a bit fleshier but, maybe.
Best, Jim
 
Interesting. Pomegranate would be just about the last thing I'd think of in the '93 (more dried cherries soaking in mud), but I recall the '00 as being much more redfruity, so I was curious as to where this might fall on that spectrum.

Thanks, Jim!
 
originally posted by Chris Coad:
You're familiar with their wines; 2006 is richer and fuller but with no less interest.
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Actually, I'm not at all familiar. I think I tasted the '00 once, but I'm mostly only familiar with the '93, which people tell me is atypical. Is this one translucent orange-colored and full of floating specks? Is it acid-driven? Leathery? Funky in a good way? Soft? Cherry-creamy? Could it be mistaken for pineau d'aunis?
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Translucent orange, yes. Specks floating, yes, if you are not careful opening it, the wax seal can chip and red wax floaters get in the glass. Acid driven, definitely, although the 2004 and 2007 have more acid and the 06 is riper. Leathery, not really. Funky, hmm, not as funky as the 2002. The 06 is pretty clean for this wine. Sour pie cherry, but not creamy. Mistaken for Pineau d'aunis, not really.

Well, not orange, but tinted towards orange maybe?
 
originally posted by Marc D:
Translucent orange, yes. Specks floating, yes, if you are not careful opening it, the wax seal can chip and red wax floaters get in the glass. Acid driven, definitely, although the 2004 and 2007 have more acid and the 06 is riper. Leathery, not really. Funky, hmm, not as funky as the 2002. The 06 is pretty clean for this wine. Sour pie cherry, but not creamy. Mistaken for Pineau d'aunis, not really.
Well, not orange, but tinted towards orange maybe?
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originally posted by Florida Jim:
While translucent to be sure, the 2006 is not salmon colored nor did I notice anything floating. I always think of pomegranate when smelling and tasting this bottle. It is bright in the mouth but pretty well balanced and this vintage is not as funky/leathery as some others (2007 comes to mind).
Mistaken for pineau d'aunis? Maybe.
I'd like to think it a bit fleshier but, maybe.
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And that's what makes horse races.
Best, Jim
 
Specks floating, yes, if you are not careful opening it, the wax seal can chip and red wax floaters get in the glass.
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Not the wax capsule, what I meant is that the '93 is full of floating debris; if you hold an unopened bottle up to the light it can look like a snow globe in there.
 
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