Less Dumb & More Dumber

I have a sister in law who briefly dated Andrew Firestone, that kid from Firestone Vineyards, whose dad made that wine that Maureen drank!
 
originally posted by Levi Dalton:
originally posted by Jonathan Loesberg:

More people who don't know the difference between arguing and name-calling. Sigh.
Click to expand...

You've caught a numerical change of 1, or 2, depending on how you read it. Congratulations on catching a numerical change of 1.
Click to expand...

Hold on, isn't it your position that we should treat those who slave away to make these beverages with deference and respect? I would have expected you to give Oswaldo a talking to. Are you capriciously applying this?

In any event, Schwartze went a bit overboard, but of the 100s of bottles of Dauvissat I've consumed over 20+ years and in several visits to the property, I have never had a single one that I would say is dominated, or even particularly marked, by oak.

So, Oswaldo is absolutely incorrect and should email Mssr. Dauvissat and apology.

Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
 
Dear Messrs. Dauvissat, if my lone bottle was unrepresentative of the amount of wood flavor in your wines, I humbly apologize for calling one of you a moron and the other a retard based on a sample size our resident statistician has deemed insufficient.
 
originally posted by Oswaldo Costa:
Dear Messrs. Dauvissat, if my lone bottle was unrepresentative of the amount of wood flavor in your wines, I humbly apologize for calling one of you a moron and the other a retard based on a sample size our resident statistician has deemed insufficient.
Click to expand...

It's a Christmas miracle!
 
originally posted by VLM:
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Click to expand...

Sounds like a cool scholarship.
 
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Click to expand...

note - only the men were whipping it out - I'd hardly call admitting to drinking 78 firestone chardonnay bragging (at least not in this crowd).

You were probably older when you were in graduate school than I was - and certainly info on good wine was more readily available when you were in graduate school than it was when I was - so you had crutches! or enlargers!
 
originally posted by Ian Fitzsimmons:
originally posted by VLM:
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Click to expand...

Sounds like a cool scholarship.
Click to expand...

He wanted to major in English, but couldn't get in.
 
This may be apples and oranges but we drank a bottle of the 2001 Fèvre Chablis Valmur this week and it was much like Oswald's 99 R & V Dauvissat. Youthful color, a mix of mature (lovely chicken broth funk) and youthful flavors, but at least in the mouth a fair amount of noticeable oak towards the finish. It marred an otherwise very nice bottle for me.
 
originally posted by Marc D:
This may be apples and oranges but we drank a bottle of the 2001 Fèvre Chablis Valmur this week and it was much like Oswald's 99 R & V Dauvissat. Youthful color, a mix of mature (lovely chicken broth funk) and youthful flavors, but at least in the mouth a fair amount of noticeable oak towards the finish. It marred an otherwise very nice bottle for me.
Click to expand...

Check is in the mail.
 
I was in DC, and the liquor store down on the Potomac sold it by the case for $9.99. I had to schlepp it about a mile home, always a tiring event. Drinking age in DC was 18, making it party central for the mid-Atlantic schools.
 
originally posted by Marc D:
This may be apples and oranges but we drank a bottle of the 2001 Fèvre Chablis Valmur this week and it was much like Oswald's 99 R & V Dauvissat. Youthful color, a mix of mature (lovely chicken broth funk) and youthful flavors, but at least in the mouth a fair amount of noticeable oak towards the finish. It marred an otherwise very nice bottle for me.
Click to expand...

I always get funny looks from my friends when I complain, as they say the oak is minimal, but there's usually too much for me in Fèvre.
 
Fevre is oaky crap, at least at higher end. I do enjoy however the Champs Royeaux, though even that is a bit spoofed at times.
 
originally posted by Brad Kane:
originally posted by Marc D:
This may be apples and oranges but we drank a bottle of the 2001 Fèvre Chablis Valmur this week and it was much like Oswald's 99 R & V Dauvissat. Youthful color, a mix of mature (lovely chicken broth funk) and youthful flavors, but at least in the mouth a fair amount of noticeable oak towards the finish. It marred an otherwise very nice bottle for me.
Click to expand...

I always get funny looks from my friends when I complain, as they say the oak is minimal, but there's usually too much for me in Fèvre.
Click to expand...
Individual thresholds vary enormously for all issues of taste from TCA and Brett through to less well tested issues like the taste of oak.

Prior to the Henriot takeover in 1998 Fevre could well have been described as oaky but since then the use of new oak has been very much reduced [to around 5% for the GCs IIRC] with greater use of foudres with some GCs and others having a stainless steel component rather than old oak.

2001 might have still been en route to their very revised use of oak but more recent vintages are unlikely to be considered oaky by the vast majority of Chablis lovers.

There are of course quite a number of good Chablis producers like Louis Michel who use absolutely no oak - old or new and it would be interesting to have the views of those wines from those whose experiences are marred by the slightest taste of wood.

Most of my limited Dauvissat consumption is in France and the same is true of my even more limited [by price] Raveneau experiences and like Fevre [which oddly is often more expensive than either in French restaurants] I have never had a sensation of an excess of wood. Fortunately we are in France several times a year [mainly Champagne, Burgundy and the Loire] but, as indicated by my first sentence, I quite understand that those who are very sensitive to and dislike oak's imprint can find it in all wines in which it has been made and/or raised.

At home we enjoy both the oaked wines of Fevre and Droin and the unoaked wines of Louis Michel et al. In France our treats are usually of Dauvissat and Raveneau.
 
originally posted by SFJoe:
originally posted by Ian Fitzsimmons:
originally posted by VLM:
Since we're whipping it out, I had Foucault, Knoll, Conterno, Chave, Mugneret, and Raveneau (and Dauvissat) in the wine cave when I was in graduate school. But I didn't study Chemistry.
Click to expand...

Sounds like a cool scholarship.
Click to expand...

He wanted to major in English, but couldn't get in.
Click to expand...

What's the probability of that?
 
originally posted by SFJoe:
Chardonnay often tastes oaky to me even when I know it's been raised entirely in steel. A little age can emphasize this character.
Click to expand...

I can see that. I feel like Chardonnay is such a transparent grape that it doesn't take much to F**K it up, like nebbiolo in some ways (although totally different, of course. Come to think of it, I taste oak even in syrah when it's supposedly neutral, so what do I know?
 
You must log in or register to reply here.
Back
Top