Ups and downs

originally posted by Rahsaan:
Would you be amenable to writing this in a letter to my dean?
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As evidence that you spend/waste too much time in non-teaching or resarch matters?
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AU likes evidence that the work of its faculty has broad impact on society. Your appearance in Figaro (or was it Le Monde?) would have gotten you a lot of brownie points, probably more than the actual intellectual value of the scholarship (which is not to see that it didn't have a lot of that). I figure that being the glue that holds a wine bored together (I guess by writing parodies of the fat doctor)should count as some form of social impact.
 
They were happy about the Le Monde article and it's good to hear that I can also include my wine board participation in the tenure file. I'll be sure to include all sorts of statistics on posts per day, etc. And thank Professor Loesberg all the way!
 
originally posted by Jonathan Loesberg:
I figure that being the glue that holds a wine bored together (I guess by writing parodies of the fat doctor)should count as some form of social impact.
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With the rise of social media, your 'reseach' and immersion into the anthropological sub-culture of wine boreds will undoubtedly light the way for scholars of the future.
May the twitter be with you.
Best, Jim
 
originally posted by Rahsaan:
They were happy about the Le Monde article and it's good to hear that I can also include my wine board participation in the tenure file. I'll be sure to include all sorts of statistics on posts per day, etc. And thank Professor Loesberg all the way!
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It's social import, not numbers. It doesn't matter how many articles you write or how many posts you have, it's their impact. You have to become glue too.
 
originally posted by Rahsaan:
I have so much to learn!

But, there are "citation" statistics for how often one's posts get referenced/responses.
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It's in a special subsection of the Arts and Humanities Citation Index. But since you're a social scientist, I expect those statistics won't do you any good.
 
originally posted by Mark Davis:
originally posted by Claude Kolm:
originally posted by Mark Davis:
originally posted by VLM:
FWIW, as much as I love Barthod, my faith isn't what it was 10-15 years ago (yes, Jim, it's been that long). I've never lost faith in the Mugneret sisters. Spend your Chambolle money there, and we'll experiment with my Barthod.
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I'm also a huge fan of Barthod...and I've had some bad bottles too (a recent '85 Cras did *not* show well..it seemed dead)..

Give the wines another chance...the entire lineup is stellar IMO.

-mark
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1985 Cras, for the record, was from Ghislaine's father, Gaston. But are you sure of its storage history? A 1985 I had 5-6 years ago (may have been Charmes instead of Cras?) was mind-boggling.
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K&L...so no, not sure of the history...Ghislaine took over in '87, right?

-mark
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Officially it was 1987, IRRC, but I'm sure Gaston was still at her side for the first several years (I didn't start visiting until the early 1990s).
 
originally posted by Jonathan Loesberg:
originally posted by Rahsaan:
I have so much to learn!

But, there are "citation" statistics for how often one's posts get referenced/responses.
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It's in a special subsection of the Arts and Humanities Citation Index. But since you're a social scientist, I expect those statistics won't do you any good.
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I can foresee a new area of activity for ISI: Social Media Citation Index (SMCI), a service that tracks, categorizes and tabulates tweets and WWW hyperlinks a la Google. No longer will academics be judged solely on their output in those antiquated "journals;" now the power of the Web 2.0 will be made available to promotion and award committees.

Mark Lipton
(currently working on his H index)
 
My thought on Barthod wines is, as Claude says, that they take some real time. I think patience will be rewarded but given that general tendency I buy very few these days, and if I were going to buy any, I would certainly look for more approachable vintages. I think the vlm-tr's enthusiasm for the '99 wines (was that in Vol. I of the vlm-tr?) will eventually prove to have been justified.

I prefer even the higher end Luneau-Papin wines sooner rather than later. I think, for instance, that the '02s were a bit better a couple years ago than they are today.

We had the '07 Bourgogne from Mugneret-Gibourg last night. It's crazy good.
 
originally posted by Bwood:

I prefer even the higher end Luneau-Papin wines sooner rather than later. I think, for instance, that the '02s were a bit better a couple years ago than they are today.
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Horses for courses, jb. Aged Muscadet is such a different wine from young Muscadet that I find it hard to compare the two. As with many other white wines, it seems to me that there's a bimodal sort of experience at work: drink 'em young or with serious age, but not in between.

Mark Lipton
 
originally posted by MLipton:
originally posted by Bwood:

I prefer even the higher end Luneau-Papin wines sooner rather than later. I think, for instance, that the '02s were a bit better a couple years ago than they are today.
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Horses for courses, jb. Aged Muscadet is such a different wine from young Muscadet that I find it hard to compare the two. As with many other white wines, it seems to me that there's a bimodal sort of experience at work: drink 'em young or with serious age, but not in between.

Mark Lipton
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No, No. Drink them in between too. SF Joe is right that this is all with regard to the higher cuvees. Still I disagree with BJ about the L-P L d'OR at least. The 02s are doing fine now. They did fine on release. They'll do fine in some years. You are right they change, like Hyde into Jekyll (suddenly all mannerly and suave) but all the stages in the transformation that I've tasted have their characteristics.
 
originally posted by Florida Jim:
Ups and downs

1999 Barthod, Chambolle-Musigny Les Fues:
(...)
I have just about had enough of this producer I hear great things and people say how much they wish she had some grand cru terroir. Baloney. This may be the only wine Ive had from Barthod that has been open enough to enjoy and this is simple and unremarkable. And the prices being charged these days! somebody else can pay them no more of my money is spent at this house.
Best, Jim
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I thought the above for quite a while. Though if you say this in the UK, it's almost heresy. And I did not have the guts to say it or put it in writing.

For what I tasted she lacks the depth of others. She is probably the 1st producer in Tier 2 but a long way from Tier 1. Though several 1994s bought at less than 23/bottle are enjoyable with food, at current prices I'd rather go Fourrier if I want Chambolle (ie a Gevrey producer crafting Gevrey wines in a Chambolle style for my taste)...

My hyperinflated 0.02c...

F.
 
originally posted by MLipton:

Horses for courses, jb. Aged Muscadet is such a different wine from young Muscadet that I find it hard to compare the two. As with many other white wines, it seems to me that there's a bimodal sort of experience at work: drink 'em young or with serious age, but not in between.

Mark Lipton
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Could well be the case. My experience with muscadet with serious age, as opposed to innocuous middle-age-hood, is limited to less than a dozen wines, but the ones I've had haven't really resulted in any Enbergian "oh my" moments.

Since SFJoe is apparently hearing siren songs from older bottles of Briords, it does pique my curiosity.
 
The '89 L d'Or was an Oh My moment.

So was the 2004 version, but it needed 24 hours of air to get there.

Briords has been great young, old and in between.

I've yet to catch the Granite de Clisson at a happy moment, but have hope for future bottles.
 
originally posted by Marc D:
The '89 L d'Or was an Oh My moment.

So was the 2004 version, but it needed 24 hours of air to get there.

Briords has been great young, old and in between.

I've yet to catch the Granite de Clisson at a happy moment, but have hope for future bottles.
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The 07 Granite de Clisson I had a couple of weeks ago was great right out of the box just delivered that day from Chambers Street. If the next bottle is reticent, maybe I'll just try shaking it up.
 
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