Grape Prejudices

originally posted by MLipton:
originally posted by Kay Bixler:
Used to have issues with gewurztraminer but now I like it. Still on the fence with Mozart.
Click to expand...

Pinot Gris is my bte noire: it's just too ponderous and lacking in aromatics to muster much enthusiasm on my part. There are always a few exceptions, usually made by Trimbach, but it's a prejudice that I can't shake.

Mark Lipton
Click to expand...

try christian binner's pinot gris. if this doesn't erase your prujudice, nothing i have ever tasted will.
 
originally posted by scottreiner:
originally posted by MLipton:
originally posted by Kay Bixler:
Used to have issues with gewurztraminer but now I like it. Still on the fence with Mozart.
Click to expand...

Pinot Gris is my bte noire: it's just too ponderous and lacking in aromatics to muster much enthusiasm on my part. There are always a few exceptions, usually made by Trimbach, but it's a prejudice that I can't shake.

Mark Lipton
Click to expand...

try christian binner's pinot gris. if this doesn't erase your prujudice, nothing i have ever tasted will.
Click to expand...

Laible?
 
I don't really dig the St. Bris too much. there are SBs i can drink, but the question is always "Why?" when i'd rather be drinking something else.
 
Yeah, I get the pepper out of Cote Rotie, but it doesn't bug me. The ones I like best tend to be mixed with a small amount of Viognier though, which smooths things out considerably. I am not an expert by a lot of your all standards on anything, but even by my standards I am not an expert on Syrah, so there might be other ways of making it that work for me too. But my question is sort of like Cory's for SB: why keep trying when...

Maybe I am rotundone-oversensitive. Although I do sometimes put a lot of pepper on my lamb.

I also have pinot problems when extraction/concentration/alcohol pass a certain point (separately from problems with those, there's a taste that almost always emerges for me in such cases that I loathe), but those are really for my therapist.

I have gotten a beautiful nose off some hybrid reds, but the palate is always a letdown. On the other hand I have had several perfectly acceptable weeknight quaffers made from hybrid whites, particularly Seyval Blanc and blends.
 
originally posted by Levi Dalton:
originally posted by scottreiner:
originally posted by MLipton:
originally posted by Kay Bixler:
Used to have issues with gewurztraminer but now I like it. Still on the fence with Mozart.
Click to expand...

Pinot Gris is my bte noire: it's just too ponderous and lacking in aromatics to muster much enthusiasm on my part. There are always a few exceptions, usually made by Trimbach, but it's a prejudice that I can't shake.

Mark Lipton
Click to expand...

try christian binner's pinot gris. if this doesn't erase your prujudice, nothing i have ever tasted will.
Click to expand...

Laible?
Click to expand...

i have no idea what this means...
 
originally posted by Cory Cartwright:
there are SBs i can drink, but the question is always "Why?" when i'd rather be drinking something else.
Click to expand...

white bordeaux. i would like to see some more great white bordeaux. for me, when done well, the best sb there is...
 
originally posted by scottreiner:
originally posted by Levi Dalton:
originally posted by scottreiner:
originally posted by MLipton:
originally posted by Kay Bixler:
Used to have issues with gewurztraminer but now I like it. Still on the fence with Mozart.
Click to expand...

Pinot Gris is my bte noire: it's just too ponderous and lacking in aromatics to muster much enthusiasm on my part. There are always a few exceptions, usually made by Trimbach, but it's a prejudice that I can't shake.

Mark Lipton
Click to expand...

try christian binner's pinot gris. if this doesn't erase your prujudice, nothing i have ever tasted will.
Click to expand...

Laible?
Click to expand...

i have no idea what this means...
Click to expand...

I was suggesting that the Pinot Gris of Laible in Germany's Baden district might be an apt something else to taste.
 
originally posted by Cory Cartwright:
I don't really dig the St. Bris too much. there are SBs i can drink, but the question is always "Why?" when i'd rather be drinking something else.
Click to expand...

I don't know what the varietal split is but I totally dug on the 07 Cazin Cheverny. Seemed more SBish than Chardonnay-ey, and really delicious.

cheers,

Kevin
 
originally posted by Levi Dalton:


I was suggesting that the Pinot Gris of Laible in Germany's Baden district might be an apt something else to taste.
Click to expand...

aaaah, not familiar w the producer. i guess i have some tasting to do...
 
originally posted by scottreiner:
originally posted by Levi Dalton:


I was suggesting that the Pinot Gris of Laible in Germany's Baden district might be an apt something else to taste.
Click to expand...

aaaah, not familiar w the producer. i guess i have some tasting to do...
Click to expand...

The Pinot Blanc in particular is where it is at. The Riesling can be a bit strident. Gewurz and Pinot Gris very good.
 
originally posted by VS:
There isn't a single grape variety whose characteristics have at first put me off that I haven't encountered later under a much more pleasurable form, so I no longer have a black list and try to keep an open mind.
Click to expand...

I'm sort of the same way, I can't think of a single variety of grape that hasn't produced at least one wine that I've enjoyed.

That being said, I think Steve was really asking about a higher level of generality.

I find the foxiness in most hybrids off-putting.

I tend to find the gummy alcoholic gewurztraminer tiring.

I tend to find grenache flabby, gooey, and baked.

I'm not crazy about the grassy/herbal/bell pepper pyrazine notes in cabernet sauvignon.

Like Steve, I am suspicious of people who dismiss chardonnay out of hand. That Dougherty character, you need to keep an eye on him...
 
We're on the same page, VLM. I enjoyed the Texier Brezeme VV Pergault '06 pretty well for example. Although it was Syrah.

Grenache I used to love when I was getting into wine, now it seems like it absolutely can't go past a certain warmth/concentration/something level or I have trouble with it.

I guess I don't need to worry about this. I mean, some artists and art movements grab me more than others, and I tend to seek those out more than others, even if I try to keep an open mind and eye towards things that are outside my core interests. No reason wine shouldn't be the same way. The fantasy of objectivity hasn't exerted weight against me in art or music or literature for years, but for some reason it came back with a vengeance when I got serious about drinking wine a few years ago.
 
I can count the number of Sauvingon Blanc I tolerate on one hand (minus several fingers). Throw in some botrytis & a little Semillon to make Sauternes and I am fine, but straight Sauvignon Blanc is something I just don't enjoy.
 
originally posted by David M. Bueker:
I can count the number of Sauvingon Blanc I tolerate on one hand (minus several fingers). Throw in some botrytis & a little Semillon to make Sauternes and I am fine, but straight Sauvignon Blanc is something I just don't enjoy.
Click to expand...

You and I and Mike Steinberger would make a fine group. I don't particularly dislike many of the quality sauvingon blancs, but they rarely give me more than a primary flavor. For $15 I can buy several bottles of lemonade or pale ale and get those same lemon and/or fresh cut grass flavors.

Going back to syrah, perhaps something from the Minervois is worth a try.
 
originally posted by Andy Beaton:
originally posted by David M. Bueker:
I can count the number of Sauvingon Blanc I tolerate on one hand (minus several fingers). Throw in some botrytis & a little Semillon to make Sauternes and I am fine, but straight Sauvignon Blanc is something I just don't enjoy.
Click to expand...

You and I and Mike Steinberger would make a fine group. I don't particularly dislike many of the quality sauvingon blancs, but they rarely give me more than a primary flavor. For $15 I can buy several bottles of lemonade or pale ale and get those same lemon and/or fresh cut grass flavors.

Going back to syrah, perhaps something from the Minervois is worth a try.
Click to expand...

Add me to the sauvignon file, the same thing that bugs me in the red version.
 
originally posted by Andy Beaton:
originally posted by David M. Bueker:
I can count the number of Sauvingon Blanc I tolerate on one hand (minus several fingers). Throw in some botrytis & a little Semillon to make Sauternes and I am fine, but straight Sauvignon Blanc is something I just don't enjoy.
Click to expand...

You and I and Mike Steinberger would make a fine group. I don't particularly dislike many of the quality sauvingon blancs, but they rarely give me more than a primary flavor. For $15 I can buy several bottles of lemonade or pale ale and get those same lemon and/or fresh cut grass flavors.

Going back to syrah, perhaps something from the Minervois is worth a try.
Click to expand...

The better St. Joseph wines seem most consistently to give me the things I like best about Syrah.
 
You must log in or register to reply here.
Back
Top