In Memoriam

M

MLipton

Mark Lipton
On Andrew's 7th birthday last week, we opened a bottle of the fabulous 2004 Luneau-Papin Muscadet SeM L d'Or which was open and rockin' and ready for business. More rounded now, but no less appealing and certainly not short on either minerality or acidity, it went well with a dinner of takeout Thai food.

Tonight, to celebrate high-profile publications from both my group and Jean's, we opened a bottle of bubbly: NV Pinon Vouvray Brut non-dosé which was just as great as I remembered it from our last encounter. Lean and vivid on the palate with enough fruit and toast to prevent any charges of austerity. We downed it with a stir-fry of recently arrived vegetables and I related to Jean the gist of several Dressner obituraries.

In appreciative memory of the man and organization that brought in both wines,
Mark Lipton
 
originally posted by SFJoe:
Could you link to publications?
Click to expand...

It'll be a while yet. My JACS article will hit ASAP soon; Jean's C&EN interview will be published in the not-too-distant future. We celebrate these things as soon as we learn of them.

Mark Lipton
 
Right now I'm sipping on some 2005 Chidaine Clos Habert. A little rich, a little ripe, a little too honeyed on the finish, but nonetheless still plenty mineral and gouleyant to make my mouth water and want more.

I know LDM no longer reps Chidaine, but since they did when this bottle was imported, I thought it would still be fitting as a memorian.

And congratulations on the publications!
 
originally posted by John Roberts:
Gouleyant, baby!
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I actually used Gouleyant as an homage to Joe. I was reading some of his old blog posts that Bert Celce reposted on his Wine Terroirs web site, and there is this bit where Joe talks about the struggle to find a good term to describe the wines he imports.

"I've been thinking lately about how limiting natural wines, real wines, hand-crafted wines, blah-blah wines are as descriptive terms. I started using the term real wine but that also has the problem of emphasizing the process more than the final outcome.
The best I have been able to come up with is Vins Gouleyant, but that's a descriptor in another language which also has its limitations..

"But Live Wines is exactly what I mean to say. I have tried natural wines which are as dead as industrial wines -- simply being viticulturally correct doesn't make the wine pop out of the bottle. There is something magic when it all comes together and has that edge and aliveness. I would argue you have to work naturally in your fields and your cellar to get that quality, but the goal of that work is to get something living and vibrant into the bottle, something which amazes, baffles and seduces us because it is so alive and has so much to say."

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www.wineterroirs.com

And, you know what? That Chidaine Clos Habert I had tonight was exactly that: vibrant, lively, perhaps not so perfect, but nonetheless real.

And gouleyant, indeed.
 
Live. What an apt word, even at this sad time. I can only agree with Joe there: that's what describes best the wines he enjoyed, and nicely bridges all those controversies about terms like 'natural' or 'real'. Me, I'm going to use it.
 
Didn't the Brits have a 'live ale' movement a few decades ago, when they experienced a revived interest in naturally-brewed and preserved beers?

Congrats Mark. How do you find the Non-dose compared to the regular NV Brut Pinon?
 
originally posted by Ian Fitzsimmons:
Didn't the Brits have a 'live ale' movement a few decades ago, when they experienced a revived interest in naturally-brewed and preserved beers?

Congrats Mark. How do you find the Non-dose compared to the regular NV Brut Pinon?
Click to expand...
Real Ale
 
Hm, I was over visiting as a college student and thought there was a 'live' component, too, but defer to your better knowledge. Either way, VS's idea has my vote.
 
originally posted by MLipton:
originally posted by SFJoe:
Could you link to publications?
Click to expand...

It'll be a while yet. My JACS article will hit ASAP soon; Jean's C&EN interview will be published in the not-too-distant future. We celebrate these things as soon as we learn of them.

Mark Lipton
Click to expand...

That's fantastic! Bummer I let my ACS membership lapse as I left the lab for my excursions into schnookery, so I'll be not getting the C&EN in the mail.

Congrats!

Kevin
 
originally posted by Ian Fitzsimmons:
Didn't the Brits have a 'live ale' movement a few decades ago, when they experienced a revived interest in naturally-brewed and preserved beers?

Congrats Mark. How do you find the Non-dose compared to the regular NV Brut Pinon?
Click to expand...

The non-dosé is carried by CSW, among other places. (It's great.)
 
originally posted by Ian Fitzsimmons:
Didn't the Brits have a 'live ale' movement a few decades ago, when they experienced a revived interest in naturally-brewed and preserved beers?

Congrats Mark. How do you find the Non-dose compared to the regular NV Brut Pinon?
Click to expand...

I prefer the non-dosé as it seems have more verve to me. Lately I've been grooving on various non-dosé bubblies, so take what I say with that in mind. As far as ale in the UK goes, I let my CAMRA membership lapse back in the '80s, but I only recall "real ale," too.

Mark Lipton
 
Congrats on the household publishing credits!

Was hoping to get together with a couple others to drink in remembrance, but had to settle for quiet, introspective solo tippling. Decided to celebrate life with youth. Had the 2010 Roilette Tardive and Pepiere Briords over two nights. Both were something special. The only thing I wished I could have had was one of Eric's Brézèmes. That was the first wine I remember seeing the Louis/Dressner label on the back; way back when, when Putnam was slinging them 10 years or so ago at Cloverleaf.
 
I had a wine which Joe didn't import - the 2004 Clos Cormerais from Marc Ollivier. Not something he liked - oak-aged Muscadet, and settling down nicely now. Gouleyant, oui, and also honest.
 
originally posted by MLipton:
originally posted by Ian Fitzsimmons:
Didn't the Brits have a 'live ale' movement a few decades ago, when they experienced a revived interest in naturally-brewed and preserved beers?

Congrats Mark. How do you find the Non-dose compared to the regular NV Brut Pinon?
Click to expand...

I prefer the non-dosé as it seems have more verve to me. Lately I've been grooving on various non-dosé bubblies, so take what I say with that in mind. As far as ale in the UK goes, I let my CAMRA membership lapse back in the '80s, but I only recall "real ale," too.

Mark Lipton
Click to expand...

I must have misremembered; I thought the two phrases went hand in hand. The idea is clear anyway.

The CSW guys talk up the ND, too; must try one next time I order from them.
 
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