Just wow

originally posted by Claude Kolm:

I have to say, one of my main problems with sommeliers isn't their refusing to pour corked wine, but failing/refusing to recognize a wine that is corked.
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I had a couple of occasions to attend a big tasting group at a guy's house, out in the woods. Many ITB peeps, importers, critics, and the odd odd guy, like me.

I was amazed that a bottle would be passed through a dozen ITB experts before it got to me, and I would be the one to throw the TCA flag. Really, what's the point in everyone getting the chance to enjoy a corked wine? Why was everyone so shy?

Or, alternatively, why was I blind to the social bond of ignoring TCA?

Was it just my bad upbringing?
 
originally posted by Ian Fitzsimmons:
I imagine if you bring a '96 DP to a gathering, there's a fair amount of denial to get through when it turns up corked.
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'96 DP is a worthy industrial wine. In the context of the day it was not at all remarkable. Though people get very attached to corked wines.
 
I don't know your acquaintance, naturally, but many would feel that, in that bottle, they'd brought something special. I'm just reaching for his POV, not commenting on your response.
 
TCA seems to get progressively worse or it might be that I don't want to give up on a wine that quickly. That wouldn't explain Joe's experience at the tasting.
 
originally posted by SFJoe:
Hell, it was corked, you couldn't hold it against him, he hadn't had a chance to try it.
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A lot of people don't understand this. They are equally unresponsible for it being good.

Was it just my bad upbringing?
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Which wine region are the Doughertys from?
 
originally posted by Jeff Grossman:
originally posted by SFJoe:
Hell, it was corked, you couldn't hold it against him, he hadn't had a chance to try it.
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A lot of people don't understand this. They are equally unresponsible for it being good.

Was it just my bad upbringing?
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Which wine region are the Doughertys from?
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Northern Virginia AVA?
 
originally posted by Jeff Grossman:

Which wine region are the Doughertys from?
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We certainly had the poor soils:

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originally posted by maureen:
Pardon my ignorance, but what is the restaurant where this DB is employed?
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I think DB is a little strong for SFJoe's situation. No one asked him his opinion, the owner of the bottle asked that it be poured around the table. A pretty awkward position.

As for the restaurant that charged corkage on a corked bottle, well, that's in the beginning of the thread, I think.
 
Original:

"That’s what I have tried to do, live wine and love wine, and Champagne is always a good place to start. And so we began with a spectacular 1947 Krug Collection magnum. There were only four possible people in the world that would have brought this out of magnum, and Wolfgang was still in Europe. Three of the others were at this dinner, but Big Boy will get the credit. What an incredible magnum this was, possessing a great nose full of creamy vanilla fruit and sex. The King of Champagne (one of Big Boy’s many aliases) was already finding ‘tertiary’ aromas."

Corrected:

"That’s what I have tried to do, live wine and love wine, and Champagne is always a good place to start. And so we began with a spectacular 1947 Krug Collection magnum. There were only FIVE possible people in the world that would have brought this out of magnum, and Wolfgang was still in Europe AND RUDY IS IN JAIL. Three of the others were at this dinner, but Big Boy will get the credit. What an incredible magnum this was, possessing a great nose full of creamy vanilla fruit and sex. The King of Champagne (one of Big Boy’s many aliases) was already finding ‘tertiary’ aromas."
 
originally posted by Robert Dentice [on behalf of john caponzi]:


"What an incredible magnum this was, possessing a great nose full of creamy vanilla fruit and sex. The King of Champagne (one of Big Boy’s many aliases) was already finding ‘tertiary’ aromas."
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i thought that was sex? or is creamy vanilla fruit just one aroma?

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"A 1945 Latour reaffirmed the fact that 1945 is likely the greatest vintage of all-time. This was a spectacular bottle with a rich, sweet nose full of cassis, black fruit and walnut. It kept getting richer, deeper and blacker. There was amazing ‘fruit concentration’ per one, along with delicious chocolate flavors. Big Mike found it ‘very rich,’ while La Machina noted ‘a touch of gym socks.’ Gentleman Jim found it more like ‘panties.’ It was about that time (98)."

actually, what this reaffirms is the fact that caponzi and chums are possibly engaged in an elaborate post-wine, baudriallardian joke, where the point is not to wield adjectives as mere sensory metaphors, but rather to guess what rudi actually used in order to make that shit taste the way that it does.

winner gets to take all teh empty bottles home.

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