mondeuse

P

Putnam Weekley

putnam
Was it wrong to convince my friend and coworker to buy 14 cases of Peillot's Mondeuse by showing him the page on Carlisle's site that lists their Mondeuse, costing more and described as sold out?

I assume a Carlisle Mondeuse drinker would not care to drink a Mondeuse from Bugey, so the comparison I made is tendentious, no?

Anyway, it seems to have worked, and like it or not, I hope Detroiters are soon using this magical wine to wash down Lafayette Coney Islands, which is what Peillot's Mondeuse was put on this earth to do.
 
What vintage? If it's peppery I'll drink it with potatoes fried in animal fat.
 
originally posted by SFJoe:
Carlisle in California?
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Yes. It looks like not since 2005 have they offered it though:

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www.carlislewinery.com

I wonder what it was like. This confuses me:

"As usual, the wine was left on the skins for over 45 days to soften the tannins."
 
originally posted by Putnam Weekley:
originally posted by SFJoe:
Carlisle in California?
Click to expand...

Yes. It looks like not since 2005 have they offered it though:

Loading…

www.carlislewinery.com

I wonder what it was like. This confuses me:

"As usual, the wine was left on the skins for over 45 days to soften the tannins."
Click to expand...
Ha! The old month and a half on the skins trick, eh?
 
originally posted by Todd Abrams:
What vintage?
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2006

originally posted by Franck Peillot:

-- the grapes are high in sugar, while retaining fresh acidity in my view, that was the work of August, where the cool weather conserved acidity in the berries; also, the August rains followed by September sun resulted in perfect ripening. ... --There is remarkable homogeneity in ripeness, all the grapes on each vine were equally ripe. My father does not "remember ever seeing the Mondeuse grapes so black and so similar to one another"
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originally posted by Putnam Weekley:
mondeuseWas it wrong to convince my friend and coworker to buy 14 cases of Peillot's Mondeuse by showing him the page on Carlisle's site that lists their Mondeuse, costing more and described as sold out?

I assume a Carlisle Mondeuse drinker would not care to drink a Mondeuse from Bugey, so the comparison I made is tendentious, no?

Anyway, it seems to have worked, and like it or not, I hope Detroiters are soon using this magical wine to wash down Lafayette Coney Islands, which is what Peillot's Mondeuse was put on this earth to do.
Click to expand...

This is not a wine question. It's an ethics question. Send it into the Sunday NY Times Ethicist column. And please get back to us with the answer.
 
originally posted by Putnam Weekley:
mondeuseWas it wrong to convince my friend and coworker to buy 14 cases of Peillot's Mondeuse..
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Is your friend in the retail business or was this for personal consumption?
 
He's a wine seller.
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Ah, ok. Didn't know how persuasive your advice could be (maybe you can talk your layman friends into such purchases, what do I know), but if he sells wine for a living I hope he'll find something to do with it.
 
Hell yeah! I don't see it happening though ... shoot, I could probably go through seven cases without getting bored. I haven't had the vintage yet though, so there's a bit of a mystery element. I generally don't have a problem when these types of wine are bulked up from these types of vintages, so no fear.
 
2003 Russian River Valley Mondeuse
100%

Mondeuse

pH: 3.61
T.A.: 0.633 g/100mL

Alcohol: 15.3%

Huh? Really?
SFJoe - correct me if I'm wrong, but 3.62 is not particularly acidic when it comes to wine, nor 0.633 gr/100L particularly high in acidity.

I mean seriously, if you have to let the sugar levels rise to 15.3% alchohol just to ripen...

One can only hope that there hasn't been a vintage since 2003 because he ripped these vines out.

"Very northern Italian!"

Wha-huh?

Good grief...

I'm happy that somebody will be drinking Peillot in my home state.

PC

p.s. Hello Connell
 
Hey, Paul, good to see you.

Assuming they are calibrated in tartrate, that ta number is pretty light, and goes with the (probably less important) pH number, and of course 15.3% speaks for itself. That would be a late harvest, ripe wine.

More than that deponent sayeth not.
 
Actually, despite not tasting very Italian, Carlisle's was not a bad drink, but definately in the overripe style.

And Putnam, mon,duse no wrong! There be some smilin' faces on the banks of the St Clair!
 
Hello Paul. I think in the Savoie they would disbelieve that a wine at 15.3 could be a Mondeuse. But in California everything is real.

p.s. the Papillon vine lives
 
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