castell'in villa part 2

I just was saying that because i felt like you had over generalized and assumed that those classic areas are the only ones worth anything.
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Actually, my snipe was more aimed at the other classic regions I left out.

But anyway, the pH discussion is interesting.

And doesn't extended aeration also work for cabernet sauvignon and Bordeaux?
 
Actually, the few South African chenin blancs I tasted last year that were made in a deliberately structured fashion I don't want to say "Loire-like," because they're not, but I'm sure that's the inspiration) did, in fact, benefit from extended aeration. There aren't many like that, but there are some.
 
originally posted by VLM:
originally posted by Thor:
Could very well be. Referring back to the Chauvet discussion, maybe it's a pH or tannin thing.

Long decants are often successful with dry riesling, grner, chenin, and so forth, but now we're talking whites.
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You know, I have a hunch that it is a pH thing.

On another board there is a very interesting idea for a tasting. I might have to do that sometime.
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If you do, don't bother with the expensive kits. Go to a local hobby store (or go online) for a vial of pH papers. $5 will get you a lifetime supply. Granted, it won't get you TA directly, but with a solution of lye and a medicine dropper, you can get that too.

Mark Lipton
 
originally posted by Thor:
I find the conventional wisdom wrong on this point, and that old, and even very old, red Burgundies often benefit from significant aeration. Anecdotally, the '69 we drank on my birthday, for example, was timid and dying at first tasting, blossoming and not yet done doing so by the time we drained the decanter ninety (or so) minutes later. The same was true for '69 Barolo and '74 Barbaresco in the Piedmont a few years ago...last decanted (or in that case, pitchered) glass the best, long into the evening. And it's been true for a lot of other wines in the more delicate vein, as well.
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With 30+ year old Burgundies, N Rhones and Barolos, my anecdotes align with yours.
 
originally posted by scottreiner:
wow could it be true?
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I could care less about Batali, et al. But, I was super excited to hear about this because of the pastry chef Brooks. He used to play drums in some punk bands that I really liked and saw a bunch of times. Yay for aging punk dudes! I just heard about him and the whole Del Posto thing a few months ago when Vice did a huge aritcle about him. It's always great to hear about people who were in the same scene doing something super cool as we get older. I haven't even tried his deserts yet, but hope to sometime (preferably if I don't have to go to Del Posto to do it).
 
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