Ppire finally

[Oliver McCrum]

There are some producers in the Alto Adige who are using acacia-wood uprights. The two or three examples I've tasted seem changed by the aging process but not woody at all.

 

[SFJoe]

originally posted by Oliver McCrum:
There are some producers in the Alto Adige who are using acacia-wood uprights. The examples I've tasted seem changed by the aging process but not woody at all.

Melon is pretty damn transparent.

What were the Alto Adige growers putting in the uprights?

 

[Oliver McCrum]

Good point, different varieties are very different in that regard.

It's in the Isarco Valley, a pocket of vines on the way towards the Austrian border, and they grow Riesling, Sylvaner and Veltliner mostly (Kerner, too). I import Kuenhof, whose wines are 1/3 Acacia, and I've tasted wines from the uprights at Garlider.

 

[Oswaldo Costa]

originally posted by Jeff Connell:
Clos Cormerais is Marc's nod to the Muscadet tradition of aging wine in barrels made from the locally plentiful Acacia. There is not so much oak in the Pays Nantais, and growers certainly weren't going to pay for its importation. In the main, the tradition has passed into oblivion, though several producers continue to raise a small portion of their Muscadet in barrels, new and old, Oak or Acacia, to serve the local market.

Based on this excellent intelligence, I've put away two bottles so I can someday write a paper on the long-term effects of aging melon in acacia.

 

[Yixin]

I opened a bottle the other day - my wife liked it more than I did, but I can see its uses at the table.

 

[scottreiner]

originally posted by Oswaldo Costa:

originally posted by Jeff Connell:
Clos Cormerais is Marc's nod to the Muscadet tradition of aging wine in barrels made from the locally plentiful Acacia. There is not so much oak in the Pays Nantais, and growers certainly weren't going to pay for its importation. In the main, the tradition has passed into oblivion, though several producers continue to raise a small portion of their Muscadet in barrels, new and old, Oak or Acacia, to serve the local market.

Based on this excellent intelligence, I've put away two bottles so I can someday write a paper on the long-term effects of aging melon in acacia.

thank you professor costa. sao paulo jeeb 2016!

 

[nigel groundwater]

In case the Pepiere Clos Cormerais VV remains of interest after the relatively bad press above I had the first half of my second bottle of the 2004 tonight.

The first bottle, without food, was similar though less unattractive than Otto's original post. Nevertheless it was quirky and not anything like as immediately appealing as other cuvees like the Clos des Briords or Les Gras Moutons.

Tonight I had the Clos Cormerais VV with grilled halibut and ratatouille and found that robust dish an excellent foil with the two complementing each other admirably.

 

[Levi Dalton]

It sounds like (I have not had the Nantais example) Casa Coste Piane's still prosecco would be an Italian cognate. Perhaps with more skin contact in the Italian version.

 

[Oswaldo Costa]

Last night, second of three bottles of the rare bird Pepière Clos Cormerais (2005). After two years, the wood seemed less apparent, and in general it was quite pleasing. There is light at the end of the tonneau. But the minerality for which these muskies are known seemed a bit muffled by the passage in NFA.

 

[Ian Fitzsimmons]

Not really related, but who beside Joe has tried the Luneau Papin Terre de Pierre?

 

[MLipton]

I haven't tried it yet, but I've got some in the batcave.

 

[scottreiner]

originally posted by Ian Fitzsimmons:
Not really related, but who beside Joe has tried the Luneau Papin Terre de Pierre?

not my favorite. similar complaint of wood in this context not adding but subtracting. however, i've never had with any age, only tried at the salon.

 

[scottreiner]

originally posted by scottreiner:

originally posted by Ian Fitzsimmons:
Not really related, but who beside Joe has tried the Luneau Papin Terre de Pierre?

not my favorite. similar complaint of wood in this context not adding but subtracting. however, i've never had with any age, only tried at the salon.

but the notes on the wine

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www.domaineluneaupapin.com

do not indicate oak, so perhaps i am thinking of another cuvee...

 

[SFJoe]

No oak on Pierre. Nor old ones, they haven't have the vineyard so long.

They are extremely excited about it. I don't quite get it yet. If only .sasha were around to explain it to me.

 

[Yixin]

It's our best seller from Luneau-Papin. No oak. Farming there is probably the best of all their land. First vintage was 2008, instigated by P-M. I like the wine a lot.

 

[SFJoe]

What do you like best about it?

(and am I the only one with a vague concern about chromium?)

 

[Yixin]

What do you like best about it?

It's easy to sell.

 

[Unknown]

originally posted by SFJoe:
No oak on Pierre. Nor old ones, they haven't have the vineyard so long.

They are extremely excited about it. I don't quite get it yet. If only .sasha were around to explain it to me.

I've outsourced that branch of the consulting services north of the niagara border long ago, barely make it to the meetings anymore.

If I recall correctly, I couldn't even explain the Marc #3 to you properly.

 

[scottreiner]

originally posted by scottreiner:

originally posted by scottreiner:

originally posted by Ian Fitzsimmons:
Not really related, but who beside Joe has tried the Luneau Papin Terre de Pierre?

not my favorite. similar complaint of wood in this context not adding but subtracting. however, i've never had with any age, only tried at the salon.

but the notes on the wine

Loading…

www.domaineluneaupapin.com

do not indicate oak, so perhaps i am thinking of another cuvee...

I remember trying an oaked cuvee a few years ago, with a similar label, at the salon. would you remember what that was?