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Florida Jim

Florida Jim

Florida Jim
2008 Navarro, Dry Muscat with cheese puffs; distinctive nose with juniper, ginger and pineapple aromas; much the same on the palate, crisp and clean - excellent with the puffs.

1998 Tribut, Cote de Lechet - oxidized.

2005 Picq, Chablis; lacks the concentration and weight of a grand cru but has everything else - a terrific village Chablis - lemon-drops, sea shells, rain water; depth, integration and balance. I was taken aback by how very good this was. With salmon, excellent.

Also with salmon, the 2001 Chevillon, Les Cailles was a bit thin but still carried its Burgundy stamp; gained weight as the night went on but never arose to the level of depth, integration and power of the 1999 for example. Good with the dish.

Best, Jim
 
Thanks, Jim. I was looking at Picq notes recently and caught one from Joe Dressner expressing concern at the SO2 he detected in these wines. I take it this was not a problem for you.
 
Ian,
Noticed none.
I should say that, it is my impression, that I am as not as sensitive to SO2 aromas as is Joe.
Best, Jim
 
originally posted by Florida Jim:
Ian,
Noticed none.
I should say that, it is my impression, that I am as not as sensitive to SO2 aromas as is Joe.
Best, Jim
Click to expand...

Joe isn't as sensitive as he thinks he is.

Ian, SO2 prevents oxidation and allows wine to develop interesting secondary and tertiary aromas.

I think the Picq wines are fucking great and they used to be a phenomenal value.
 
I know a bit about the function SO2, but there has to some balance threshold to aim for, doesn't there, or else folks who want to make vin de garde would just hose their juice down with it in unlimited quantities. Lynch says excessive SO2 harms a wines aromas, and there's all the fuss about sans-soufre bottlings. Is it all just hooey?

Joe's sensitivity serves me pretty well, on the whole, so I won't complain.
 
originally posted by Ian Fitzsimmons:
I know a bit about the function SO2, but there has to some balance threshold to aim for, doesn't there, or else folks who want to make vin de garde would just hose their juice down with it in unlimited quantities. Lynch says excessive SO2 harms a wines aromas, and there's all the fuss about sans-soufre bottlings. Is it all just hooey?

Joe's sensitivity serves me pretty well, on the whole, so I won't complain.
Click to expand...

Joe's palate is very good as a guide for a certain type of wine. A Venn diagram of those wines and wines I gravitate towards overlaps quite a bit.

I think most of the SO2 stuff is bullshit.

de Moor has low-sulfur Chablis. Try that instead. It's a bit broad as Chablis for me, but good chardonnay.
 
Ian,
Hooey? Nope.
Debatable, oh yeah.

IMO, SO2 is a good tool in wine-making and I use it. I like to keep the levels within some pretty tight and well known parameters but each wine and occasion for use is different. For instance, damaged fruit going into the fermenter may require more than undamaged fruit.
I test regularly for free SO2 (that which is unbound and hence, ready to serve as either oxygen killer or bug killer) and at certain times for total and free.

Those who use no added SO2 are interesting to me and I stand ready to learn from their efforts. But, for the moment, I continue to use it.

Best, Jim
 
originally posted by VLM:

Joe's palate is very good as a guide for a certain type of wine. A Venn diagram of those wines and wines I gravitate towards overlaps quite a bit.

I think most of the SO2 stuff is bullshit.

de Moor has low-sulfur Chablis. Try that instead. It's a bit broad as Chablis for me, but good chardonnay.
Click to expand...

I've tried and like both De Moor and Picq; I'm still intrigued by Joe's comment.
 
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