Koch settles with AMC

S

SFJoe

Joe Dougherty
I was fairly shocked to see this. After years of litigation (much of which went his way on final appeals), Koch has entered into a secret settlement with AMC.

Did they get pictures? What persuaded Koch to give it all up so close to the finish, and miss the chance of a public trial where he could really expose practices? Surely an extra million or two didn't mean anything to him, so what could possibly have been the currency that made the difference?
 
Separately, on another site, Maureen Downey is quoted as to these recipes for Rudy's fake wine. It seems there must be an ingredient or two missing.

RUDY'S RECIPES
How to make fake.

1945 Ch Mouton-Rothschild
50% 1988 Ch Cos d'Estournel
25% 1990 Ch Palmer
25% 2000 California Cabernet

Domaine de la Romanée-Conti burgundy from the 1940s
2006 Marcassin Blue Slide Ridge California Pinot Noir

I've had old Burgundy, if never DRC from the '40s. None of it much reminds me of big young CA PN.

Of course, I've also had bottles poured at fancy dinners that were obviously much younger than the labels would purport. But it must take an awful lot of suspension of disbelief to make '90 Palmer into anything from '45.

I do remember a taste of nominal '61 L'Evangile that was clearly from the '80s, as one recent example. I was thinking it was '85 something, but maybe I didn't get the subtle mix of '88 and '90.
 
The Mouton recipe is pretty interesting - I can sort of see how it works. You get some structure and green from the '88, so all the people who are looking for the signature '45 Mouton eucalyptus are going to be able to pin it on something. I always found the '90 Palmer a pretty underrated, classy, but already mature bottle of Bordeaux. And then a dose of Cali cab froot will add some if the richness and opulence people want from a '45 first growth. Presto, an "amazingly youthful" '45 Mouton that still has some believably mature characteristics.
 
originally posted by Keith Levenberg:
The Mouton recipe is pretty interesting - I can sort of see how it works. You get some structure and green from the '88, so all the people who are looking for the signature '45 Mouton eucalyptus are going to be able to pin it on something. I always found the '90 Palmer a pretty underrated, classy, but already mature bottle of Bordeaux. And then a dose of Cali cab froot will add some if the richness and opulence people want from a '45 first growth. Presto, an "amazingly youthful" '45 Mouton that still has some believably mature characteristics.
Click to expand...
Sure, if you've never had old wine.

Any speculation on the settlement, or enlightenment for us?
 
originally posted by SFJoe:

Sure, if you've never had old wine.
Click to expand...

quite. is texture really that hard to discern or think about? or is it that the culture that has developed in teh past 30 odd years doesn't even pay attention to it?

fb.
 
originally posted by SFJoe:
originally posted by Keith Levenberg:
The Mouton recipe is pretty interesting - I can sort of see how it works. You get some structure and green from the '88, so all the people who are looking for the signature '45 Mouton eucalyptus are going to be able to pin it on something. I always found the '90 Palmer a pretty underrated, classy, but already mature bottle of Bordeaux. And then a dose of Cali cab froot will add some if the richness and opulence people want from a '45 first growth. Presto, an "amazingly youthful" '45 Mouton that still has some believably mature characteristics.
Click to expand...
Sure, if you've never had old wine.
Click to expand...
From reading everyone's notes on Rudy's bottles it's pretty clear there was a strong misconception that great old bottles from great vintages were supposed to taste "young" and that's one of the chief reasons he was able to fool so many people.
 
originally posted by Cory Cartwright:
originally posted by SFJoe:
originally posted by Keith Levenberg:
The Mouton recipe is pretty interesting - I can sort of see how it works. You get some structure and green from the '88, so all the people who are looking for the signature '45 Mouton eucalyptus are going to be able to pin it on something. I always found the '90 Palmer a pretty underrated, classy, but already mature bottle of Bordeaux. And then a dose of Cali cab froot will add some if the richness and opulence people want from a '45 first growth. Presto, an "amazingly youthful" '45 Mouton that still has some believably mature characteristics.
Click to expand...
Sure, if you've never had old wine.
Click to expand...
From reading everyone's notes on Rudy's bottles it's pretty clear there was a strong misconception that great old bottles from great vintages were supposed to taste "young" and that's one of the chief reasons he was able to fool so many people.
Click to expand...

I always read those as euphemism, but maybe I'm a cynic.
 
Guys, stop showing off. Everything Keith said is absolutely correct, but that's fake wine 1.0
What fatboy adds about texture is true as well, but that's fake wine 7.0 Service Pack 3
 
originally posted by Cory Cartwright:
From reading everyone's notes on Rudy's bottles it's pretty clear there was a strong misconception that great old bottles from great vintages were supposed to taste "young" and that's one of the chief reasons he was able to fool so many people.
Click to expand...

Cory -- You are correct that quite/most often they don't taste young, but I have had bottles of exceptional provenance (served in the cellar or at a meal at the domaine/ch“teau or from other unquestionable provenance) where the wines did manage to preserve amazing youth and freshness. The lesson to be learned from this? If you're going to give 'em fakes, give 'em extraordinary fakes (unless you give 'em a corked bottle).
 
originally posted by fatboy:
originally posted by SFJoe:

Sure, if you've never had old wine.
Click to expand...

quite. is texture really that hard to discern or think about? or is it that the culture that has developed in teh past 30 odd years doesn't even pay attention to it?

fb.
Click to expand...

It is all about texture. And how it makes you feel.
 
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