Cory Cartwright in the NY Times!

It does look like ESJ and is probably the 05 Parmelee, of which they seem to have plenty of bottles but at least as of last week are not listed on the menu and require special requests. I asked why that was and did not get a convincing answer. Thou shalt not overlook Steve!
 
Budget cuts seemed to have forced the Times to seek out less and less reliable interview sources.

Eric and I discussed Jaugaret, Chateau le Puy, Chteau Moulin-Pey, and Chateau Aney all of which I've liked in the recent past. I do think he really nails the problems of Bordeaux for my generation fairly succinctly.
 
I thought the piece was really well written and a great summation of what is going on. One of my favorite reads of late.

I was surprised not to see more of an emphasis on stylistic change in the recent wines from Bordeaux as a possible put off, though.

Also, Congrats Cory!
 
originally posted by Levi Dalton:
I thought the piece was really well written and a great summation of what is going on. One of my favorite reads of late.

I was surprised not to see more of an emphasis on stylistic change in the recent wines from Bordeaux as a possible put off, though.

Also, Congrats Cory!
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Thanks!
 
I know plenty of young people who still love big, rich Aussie and Cali wines, so modern Bordeaux are probably too wimpy for them.

A 20-something co-worker of mine is on vacation in Napa right now, with numerous appointments at places where a mere mention of the name invokes the ire of the Politburo.
 
originally posted by David M. Bueker:
I know plenty of young people who still love big, rich Aussie and Cali wines, so modern Bordeaux are probably too wimpy for them.

A 20-something co-worker of mine is on vacation in Napa right now, with numerous appointments at places where a mere mention of the name invokes the ire of the Politburo.
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If Bordeaux were more stylistically divergent from Napa and Australia, maybe it would find its own audience. As it is, it can seem like the backwards cousin to those.
 
originally posted by David M. Bueker:
...a mere mention of the name invokes the ire of the Politburo.
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Nah, I think we can say everything here.

If only I were more fluent in that language, I would speak it more. Redolent of well-watered hills, etc.
 
Cory, I do have a question on the properties you mention above. Given your recent blog on "freshness" (yes, it is gonna come back and haunt you...), do you sense that those wines are going to age into something of interest, or will they simply taste older after some cellaring time? By older, I mean wines that lose some of their youthful structure, but don't develop the complexities that one (at least, me) seeks?

When (and if I ever again) purchase bottles of Bordeaux, I'm not seeking youthful exuberance. I want to cellar them. If I want freshness (sounds like a word for some fucking deodorant ad), there are other wines for that.

Congrats on the article!
 
I am in the late Boomer demographic, and while Bordeaux has always been around (it's the first wine I bought to 'lay down'), it has never totally captured my heart the way some other areas have. Of course, I like nothing better with lamb than a nice aged bottle of claret. Over the last few years, I've noticed a downsizing of the Bordeaux selection in many of the stores I've been a longtime (10-20 years) customer of. Stopping by some stores this past weekend, what used to be a full wall of Bordeaux is now a 1/2 or a 1/3 wall; what used to be 4-6 racks is now down to 2 or 3. Partly, this is the increase of other countries-regions-grapes, but also, one of economics, as people seem to be drinking more wines and looking for the full-bodied riper,flavors or cheaper alternatives. In hip urban areas, this may not apply as much, as the trendy aspect of the new and different appeal to the bourgeois and bohemians set that can support 'alternative' wineshops.
 
originally posted by Larry Stein:
Cory, I do have a question on the properties you mention above. Given your recent blog on "freshness" (yes, it is gonna come back and haunt you...), do you sense that those wines are going to age into something of interest, or will they simply taste older after some cellaring time? By older, I mean wines that lose some of their youthful structure, but don't develop the complexities that one (at least, me) seeks?

When (and if I ever again) purchase bottles of Bordeaux, I'm not seeking youthful exuberance. I want to cellar them. If I want freshness (sounds like a word for some fucking deodorant ad), there are other wines for that.

Congrats on the article!
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The thing is, if you ever buy Bordeaux again, will you be buying most of what's made now? I realize there are wines for drinking young and wines for cellaring (my point was that often times they can be the same) but do you think the stuff being put out now will age at all?
 
originally posted by Cory Cartwright:


Eric and I discussed Jaugaret, Chateau le Puy, Chteau Moulin-Pey, and Chateau Aney all of which I've liked in the recent past. I do think he really nails the problems of Bordeaux for my generation fairly succinctly.
Click to expand...

I have one bottle of Bordeaux and it's Chateau Aney. I have no idea why I like this don't like almost all other Bordeaux.
 
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