loire vintages pre-1989

originally posted by Kay Bixler:
Joe, are there numerous lurkers contacting you or is it just one guy who is afraid to log in?

Numerous lurkers typically only contact me on issues where I need an army of straw men to gain victory.

In this case, just one guy.
 
originally posted by SFJoe:
originally posted by Kay Bixler:
Joe, are there numerous lurkers contacting you or is it just one guy who is afraid to log in?

Numerous lurkers typically only contact me on issues where I need an army of straw men to gain victory.

In this case, just one guy.

Bucko is 100 points on this thread
 
originally posted by MLipton:
originally posted by SFJoe:
originally posted by Kay Bixler:
Joe, are there numerous lurkers contacting you or is it just one guy who is afraid to log in?

Numerous lurkers typically only contact me on issues where I need an army of straw men to gain victory.

In this case, just one guy.

Bucko is 100 points on this thread

Bless his heart.

terra-cotta-warriors3.jpg
 
I never joke on the internet or in my non-native language.

Post-bottling blending is a common method for many wines, not just Muscadet, and certainly not just by me. Some chateaux (though not all) in Bordeaux prefer reconditioning with a younger vintage than the freshest bottle of the same vintage, especially for the sweets. Young tannin can be jarring, even in small amounts, but acidity less so if it's done correctly.

Which is why it's important to look for wines, even if separated by decades, possessing a similar structural profile. What I look for is a bit of aromatic lift (for Muscadet, the lees-heavy cuvées are great because the creamy notes don't infantilise the wine), a sharper attack (acidity, acidity, acidity), and most importantly the illusion of peaks and troughs in the mouth (acidity, again, but also weight and texture). Mix, for example, the 2003 and 2002 L and it's a diminution of the parts in any proportion. I did not have the 1989 on release, but structurally the 2009 tastes like it will develop similarly, albeit with a higher plateau. That's an observation from many attempts at blending.

Champagne and sherry are two other wine types where post-bottling blending is immensely rewarding. I don't think I need to point out where lees-aged Muscadet, Champagne and flor-influenced wines coincide in terms of process and result.

You should look for this chap called Rudy, though, before it becomes too inconvenient to do so.
 
I may have to have a Yixin-themed dinner one day. Graduated cylinders and an assortment of umami-rich wines of various ages.
 
originally posted by SFJoe:
I may have to have a Yixin-themed dinner one day. Graduated cylinders and an assortment of umami-rich wines of various ages.

Oooh! I'm all in on that one. Just raise the clarion call and I'll hop the first 737 for the coast.

Mark Lipton

p.s. I'll bring the '29 Petrus magnums
 
originally posted by Yixin:
I never joke on the internet or in my non-native language.

Post-bottling blending is a common method for many wines, not just Muscadet, and certainly not just by me. Some chateaux (though not all) in Bordeaux prefer reconditioning with a younger vintage than the freshest bottle of the same vintage, especially for the sweets. Young tannin can be jarring, even in small amounts, but acidity less so if it's done correctly.

Which is why it's important to look for wines, even if separated by decades, possessing a similar structural profile. What I look for is a bit of aromatic lift (for Muscadet, the lees-heavy cuvées are great because the creamy notes don't infantilise the wine), a sharper attack (acidity, acidity, acidity), and most importantly the illusion of peaks and troughs in the mouth (acidity, again, but also weight and texture). Mix, for example, the 2003 and 2002 L and it's a diminution of the parts in any proportion. I did not have the 1989 on release, but structurally the 2009 tastes like it will develop similarly, albeit with a higher plateau. That's an observation from many attempts at blending.

Champagne and sherry are two other wine types where post-bottling blending is immensely rewarding. I don't think I need to point out where lees-aged Muscadet, Champagne and flor-influenced wines coincide in terms of process and result.

You should look for this chap called Rudy, though, before it becomes too inconvenient to do so.

thanks. very useful. must mull on it. who—i almost don't dare ask—is rudy?
 
originally posted by Ian Fitzsimmons:
originally posted by vaughn tan:
[...] for instance, people who say font when they mean typeface [...]

Sharon ... you may have met your match ...

What's the big deal? You don't see anyone going around saying "so and so is a typeface of knowledge."
 
originally posted by vaughn tan:
originally posted by SFJoe:
Separately, a lurker has written me to endorse Green Man and French Horn, but to lament the condition of many of their older Loire wines.

did he give specifics?
He complained of poor storage.
 
originally posted by vaughn tan:
muscadet happens to be 100% melon. i assume, since yixin mentioned specifically wines from melon, that it was an approach for the varietal not the appellation. as far as i understand, a varietal is a wine made from just one variety. jeez: give a guy a break. he just spent 7 hours walking around frieze london trying to find something interesting and there wasn't much, let me tell you.

Is that what you really meant? In that case, I take back the grammatical complaint and lodge a logical one? Why would you think that some other monocepage wine from a different area--say a 100% Viognier from CA--might also react that way?
 
An edition of Andre Simon's The Noble Grapes and the Great Wines of France I recently found offers generalizations of Loire vintages 1934 to 1958. I'm happy to share when at a computer, though, it appears to be irrelevant for that list.
 
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