originally posted by Levi Dalton:
originally posted by Oliver McCrum:
originally posted by Levi Dalton:
To speak to the cloudy question, I think that is a separate issue: see for example Villa Dora "Vigna del Vulcano", certainly cloudy, but not, if I understand correctly, macerated on the skins.
How many bottles of this wine have you had? I import that wine and I've never had a cloudy bottle. Maybe the bottle was over-chilled?
Something like 300 bottles (give or take) of the 2004 have rolled through the restaurant since we started pouring it by the glass some time ago.
I have had people return it out of hand, without tasting, because they objected to the cloudy character.
But of course we get it from another importer than yourself.
originally posted by Oliver McCrum:
originally posted by Levi Dalton:
originally posted by Oliver McCrum:
originally posted by Levi Dalton:
To speak to the cloudy question, I think that is a separate issue: see for example Villa Dora "Vigna del Vulcano", certainly cloudy, but not, if I understand correctly, macerated on the skins.
How many bottles of this wine have you had? I import that wine and I've never had a cloudy bottle. Maybe the bottle was over-chilled?
Something like 300 bottles (give or take) of the 2004 have rolled through the restaurant since we started pouring it by the glass some time ago.
I have had people return it out of hand, without tasting, because they objected to the cloudy character.
But of course we get it from another importer than yourself.
I started with the '05, that explains it.
We'll be in the Bay Area in early August for vacation, if it the event is delayed that long. Cloudy and orange are some of my favorite descriptors.originally posted by slaton:
Given all of the interest in this, not to mention my own, I volunteer to coordinate the simultaneous West Coast edition.