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Storage Issues: What should I put in my wine cooler?
- Thread starter Yule Kim
- Start date
Vibrations mostly belong in a different thread. I don't worry about them for wines without sediment. Much. My wine fridge doesn't vibrate much less than my regular fridge.originally posted by Yule Kim:
originally posted by Cole Kendall:
Back to the original question, why not just put as many whites as you can in the fridge? I routinely keep six to eight bottles in the fridge (recently opened and whites I might feel like drinking in the next few weeks...)
That is what SFJoe recommended. But I heard the vibrations can affect the bottles and the extreme cold isnt good for them. Can I keep white wine in the regular fridge for years, or is it really suitable for only a week or so?
Serious cold is no real problem.
The low humidity can dry out your corks over months. This might eventually be a problem.
I can't believe we're being so nice to this guy. What's happened to this place?
Arjun Mendiratta
Arjun Mendiratta
He's just too darned earnest.
Levi Dalton
Levi Dalton
originally posted by SFJoe:
I can't believe we're being so nice to this guy. What's happened to this place?
I don't see what you mean. Several people are apparently telling Yule to open his '07 Schafer-Frohlich bottlings now. That seems the same to me as telling the guy to go fuck himself.
Arjun Mendiratta
Arjun Mendiratta
originally posted by Levi Dalton:
Several people are apparently telling Yule to open his '07 Schafer-Frohlich bottlings now. That seems the same to me as telling the guy to go fuck himself.
Scary stuff, I agree. Echoes of Germany in the early thirties...
Levi Dalton
Levi Dalton
originally posted by Arjun Mendiratta:
originally posted by Levi Dalton:
Several people are apparently telling Yule to open his '07 Schafer-Frohlich bottlings now. That seems the same to me as telling the guy to go fuck himself.
Scary stuff, I agree. Echoes of Germany in the early thirties...
I must confess my ignorance. I am not familiar with Schafer-Frohlich bottlings from the early '30s.
Are those ready to drink yet?
Thanks again, and I apologize for causing such an unexpected epidemic of niceness. But I foresee my comeuppance coming soon. I did (albeit inadvertently) start a sub-thread about the virtues of light beer after all. I'm sure karma will bite me in the ass for that.
Oh yeah, I managed to wedge the Schafer-Frohlich BF in the cooler. I might just open the other one since I have no where else to put it and experience first hand how bad (or good) young SF tastes and smells like.
Oh yeah, I managed to wedge the Schafer-Frohlich BF in the cooler. I might just open the other one since I have no where else to put it and experience first hand how bad (or good) young SF tastes and smells like.
Cole Kendall
Cole Kendall
I have yet to detect much of a problem from forgetting a white in the regular refrigerator for a few months or more, but I would be concerned about corks after a few years.
2005 Christian Serafin Morey-St. Denis Les Millandes (20 years)
2005 Bertrand Ambroise Nuits St Georges Vielle Vignes (get rid of too oaky)
2005 Henri Gouges Nuits St. George Les Prulier (20 years)
2005 D'Angerville Volnay Premier Cru (20 years)
2006 Montrose dump parkerized
2006 Branaire Ducru ditto
2006 Beaucastel Chateauneuf du Papes (2 bottles) 13 years
2007 V. Dauvissat Chablis La Forest drink now to avoid premox
2007 J.J. Prum Wehlener Sonnenuhr Spatlese don't know
2007 J.J. Prum Graachen Himmelreich Auslese don't know
Candidates outside of my cooler that I could put in it:
2007 Schafer-Frohlich Monziger Halenberg Spatlese ?
2007 Schafer-Frohlich Bockenauer Felseneck Spatlese ?
2005 Closel Savennieres Clos de Papillon either now or hold 15, nothing betwee
2002 Pierre Bertheau Chambolle-Musigny Premier Cru might actually be inclined to open now
2004 Fevre Chablis Bougros drink
2006 Joguet Chinon Les Petite Roches drink or hold up to 10
2007 Diochon Moulin a Vent hold 10 years
2007 Lapierre Morgon now or hold 10 years
2007 Vissoux Fleurie Les Garants now or hold 10 years
2005 Bertrand Ambroise Nuits St Georges Vielle Vignes (get rid of too oaky)
2005 Henri Gouges Nuits St. George Les Prulier (20 years)
2005 D'Angerville Volnay Premier Cru (20 years)
2006 Montrose dump parkerized
2006 Branaire Ducru ditto
2006 Beaucastel Chateauneuf du Papes (2 bottles) 13 years
2007 V. Dauvissat Chablis La Forest drink now to avoid premox
2007 J.J. Prum Wehlener Sonnenuhr Spatlese don't know
2007 J.J. Prum Graachen Himmelreich Auslese don't know
Candidates outside of my cooler that I could put in it:
2007 Schafer-Frohlich Monziger Halenberg Spatlese ?
2007 Schafer-Frohlich Bockenauer Felseneck Spatlese ?
2005 Closel Savennieres Clos de Papillon either now or hold 15, nothing betwee
2002 Pierre Bertheau Chambolle-Musigny Premier Cru might actually be inclined to open now
2004 Fevre Chablis Bougros drink
2006 Joguet Chinon Les Petite Roches drink or hold up to 10
2007 Diochon Moulin a Vent hold 10 years
2007 Lapierre Morgon now or hold 10 years
2007 Vissoux Fleurie Les Garants now or hold 10 years
originally posted by Brad L i l j e q u i s t:
2005 D'Angerville Volnay Premier Cru (20 years)
Really? I just ordered a few bottles of this and assumed it would give pleasure well before 20 years from now. Woe is me?
Levi Dalton
Levi Dalton
originally posted by Yixin:
'07 Prms are okay now, at least yours, if you can take a bit of reductiveness and sulfur. Add a little soda water to cut it, if you must.
Sure. The sulfur will anesthetize the sense of smell at the first sniff, and then it won't really matter after that.
I'm inclined to dump the Ambroise now because people are so down on it, and I remember when I was picking it up that even the sales clerk was a little hesitant about wholeheartedly recommending it. Though I guess I couldn't sell it on Winebid (I think there is a dollar minimum). Maybe just drink it?
I'm surprised about the Montrose. Is it really that much of a fruit bomb? I remember someone on the Chambers Street web site stating they liked the '04 Montrose (or, I suppose the '04 Montrose second wine). I thought that estate was still "keeping it real."
Branaire not as surprising---might say fuck it and just drink it in all of its candied glory. I remember reading on the board people liking Sociando-Mallet and Talbot. Any other Bordeauxs still worth pursuing or is the entire region something better off left untouched at this point (i.e., should I just buy Chinon and Bourgueil)?
I'm surprised about the Montrose. Is it really that much of a fruit bomb? I remember someone on the Chambers Street web site stating they liked the '04 Montrose (or, I suppose the '04 Montrose second wine). I thought that estate was still "keeping it real."
Branaire not as surprising---might say fuck it and just drink it in all of its candied glory. I remember reading on the board people liking Sociando-Mallet and Talbot. Any other Bordeauxs still worth pursuing or is the entire region something better off left untouched at this point (i.e., should I just buy Chinon and Bourgueil)?
Jonathan Loesberg
Jonathan Loesberg
Ambroise, Montrose and Branaire are all more or less wines for a Parker palate. That's not the same as bad, really, just not the style of most people around here. I would drink at least one of them to see if you like the style. If you do, you have the rare chance to be an anomalous voice around here, crying out in the wilderness. Or you could move to the Parker board, where you'll have a whole choir of people who agree. If you don't, you'll know and you can stick around here feeling secure in the company of people who agree with you (though most will still find ways to be pointlessly quarrelsome), or you can move to the Parker board, where you can be a voice crying out in the wilderness. Whatever suits your mood.
originally posted by Rahsaan:
originally posted by Brad L i l j e q u i s t:
2005 D'Angerville Volnay Premier Cru (20 years)
Really? I just ordered a few bottles of this and assumed it would give pleasure well before 20 years from now. Woe is me?
The 05s I've had have been really really dense, every one.
Maybe 15 years. To me 89s are at about prime time, and that's 20 years, but there's been a couple years already...
And d'Angerville is for the long haul, no?
originally posted by Jonathan Loesberg:
Ambroise, Montrose and Branaire are all more or less wines for a Parker palate. That's not the same as bad, really, just not the style of most people around here. I would drink at least one of them to see if you like the style. If you do, you have the rare chance to be an anomalous voice around here, crying out in the wilderness. Or you could move to the Parker board, where you'll have a whole choir of people who agree. If you don't, you'll know and you can stick around here feeling secure in the company of people who agree with you (though most will still find ways to be pointlessly quarrelsome), or you can move to the Parker board, where you can be a voice crying out in the wilderness. Whatever suits you mood.
Wow, there you go.
Yule, the Montrose and Talbot of today are not the same wine of 25 (or 35) years ago...
originally posted by Brad L i l j e q u i s t:
And d'Angerville is for the long haul, no?
Yes, but even the village wine!
I know these wines can age for a long time but was hoping to at least take a peek earlier. Will see what I do.
Just to clarify, I'm assuming by "parkerized," you mean fruit-forward, heavy bodied, high-alcohol, and oaky? I generally don't like those types of wines...I had assumed Montrose was lighter and more restrained. But maybe I was reading about older Montrose wines. Well, that is disappointing news. Is Bordeaux now basically just Napa, France?
But, it may be the case that I do like those types of wines. I remember drinking a 2004 St. Emilion a couple of months ago and liking it. However, it didn't seem super-fruity to me or overtly new world. A fairly restrained wine, no gobs of fruit or such, albeit it was "clean," smooth, and perhaps "modern" tasting. Maybe the restraint though was just a product of the vintage?
Though I must confess I don't have a full grasp of the terminology. Does "parkerized" = "modern" = "spoofed?" I thought "spoofed" meant bland and generic, industrially processed wine, i.e., wine that tastes like Mondavi California Cab or Yellow Tail (which I don't like). And I assumed, spoofed, modern, and parkerized were fairly interchangeable.
But are the terms "spoofed, modern, parkerized," or what have you broader than that, by which I mean, Bordeaux tastes different from Napa, but Bordeaux has become homogenized into a singular flavor profile indistinguishable from each other, but different from wines from other regions? Or do they mean that Montrose, Talbot, Branaire, et al., taste like Mondavi, Beringer, Yellow Tail, etc.? Or do they mean something else entirely?
Though perhaps I'm overanalyzing everything at this point and should just drink and not worry about it so much.
But, it may be the case that I do like those types of wines. I remember drinking a 2004 St. Emilion a couple of months ago and liking it. However, it didn't seem super-fruity to me or overtly new world. A fairly restrained wine, no gobs of fruit or such, albeit it was "clean," smooth, and perhaps "modern" tasting. Maybe the restraint though was just a product of the vintage?
Though I must confess I don't have a full grasp of the terminology. Does "parkerized" = "modern" = "spoofed?" I thought "spoofed" meant bland and generic, industrially processed wine, i.e., wine that tastes like Mondavi California Cab or Yellow Tail (which I don't like). And I assumed, spoofed, modern, and parkerized were fairly interchangeable.
But are the terms "spoofed, modern, parkerized," or what have you broader than that, by which I mean, Bordeaux tastes different from Napa, but Bordeaux has become homogenized into a singular flavor profile indistinguishable from each other, but different from wines from other regions? Or do they mean that Montrose, Talbot, Branaire, et al., taste like Mondavi, Beringer, Yellow Tail, etc.? Or do they mean something else entirely?
Though perhaps I'm overanalyzing everything at this point and should just drink and not worry about it so much.