Nobody's fault but mine

originally posted by Ian Fitzsimmons:
I should have been able to figure that out for myself.
Click to expand...

I sometimes wish this board had signatures, so Platonic is that.

(Soooooorry, Mr. Fitzs. I will get a lump of coal in 364 days.)
 
originally posted by Ian Fitzsimmons:
How do you define 'weight' for yourself? I'm trying to figure out if I mean more than alcohol impact when I use the term.
Click to expand...

can't back this up with any chemistry, but often feel that wines such as this one get "heavier" with age (in a nice way) as they absorb some of the sweetness. Not literally in terms of alcohol, of course. A function of original must density among other things, I suppose.
 
Apropos of nothing other than general Donnhoff discussion, the '03 Norheimer Kirschheck Spatlese is still extremely young, but finally slimming down a bit. It worked well as the foil to some potentially troublesome Christmas dinner food matches.
 
originally posted by Sharon Bowman:
originally posted by Ian Fitzsimmons:
I should have been able to figure that out for myself.
Click to expand...

I sometimes wish this board had signatures, so Platonic is that.

(Soooooorry, Mr. Fitzs. I will get a lump of coal in 364 days.)
Click to expand...

Speaking of Plato, I've been wondering about the extent to which statistical analysis relies on platonic idealism and the metaphor of the cave.
 
originally posted by .sasha:
originally posted by Ian Fitzsimmons:
How do you define 'weight' for yourself? I'm trying to figure out if I mean more than alcohol impact when I use the term.
Click to expand...

can't back this up with any chemistry, but often feel that wines such as this one get "heavier" with age (in a nice way) as they absorb some of the sweetness. Not literally in terms of alcohol, of course. A function of original must density among other things, I suppose.
Click to expand...

Okay, thanks. Wasn't interested in science, but just what you meant. To me I think it's a combination of alcohol impact and a sense of concentration = density.
 
originally posted by Yixin:
The '99s, especially from the usual suspects, will be fine in time. Patience is required. Yule, give the Prm time, preferably 10 more years.

I would strongly encourage people to wait for the creamy stage in German riesling - completely mindblowing when you get a good bottle.

The '96 kab is indeed great, and I have similarly high hopes for the late release '02 spt from Haart. The son is starting to take over the estate (as with the case at Willi Schaefer), and I'm very heartened by the most recent wines.

Merry Christmas, everyone. For some odd reason I'm drinking '04 Fugue de Nenin and wondering if I can get mulled wine spices...
Click to expand...

Wish I'd gotten the memo sooner. I opened a 96 JJ Prum WS AL pre X-mas for family. On opening it tasted like dishwater. On Christmas it tasted like sweetish gasoline. Today it was plumply textured, layered, honeyd rock, and delicious with crab cakes. How little I know about wine. Will save my remaining two for five or ten years.
 
You must log in or register to reply here.
Back
Top