Winemakers rating other winemaker's wines

originally posted by Sharon Bowman:
Some of us are even being considered experts, as we speak...From the wine section of a food discussion board:

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Huh. I thought only the Creasey-bot roamed both sites.
 
originally posted by Sharon Bowman:
originally posted by Todd Abrams:
Yet it carries the weight of her reputation/celebrity.
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That's why I don't read Jane Austen or Dostoevsky. Vladimir Nabokov told me not to.

...

Also, why do people keep opening Riesling around me?
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Don't read Nabokov.

Kirk?
 
originally posted by John Roberts:
Can't Cathy just use a pseudonym? Like HardCORinCali or something like that? Can we vote on one?
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I refer you to the FAQ of our grand and glorious leaders for enlightenment on this topic.
 
originally posted by cathycorison:
Funny, I have always tried to be very circumspect on Delectable, specifically not wanting to be perceived as a critic.
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Thanks for the reply, Cathy. To be perfectly clear, I'm not suggesting that, as a winemaker, you should not use Delectable. On the contrary, it would be nice to see more winemakers on there.

So many people are jockeying for attention on these social media platforms and you have it, whether you want it or not. I really only follow close friends and customers on that app yet I somehow still keep coming across your ratings. You'll see I actually tried to initiate this discussion a couple of years ago by commenting on your note about the 2011 Granier Les Vignes Oubliees and the brett component.

Does it matter that you called out Didier Barral's 2009 Jadis for being “sadly overrun” with brett, for instance? Considering your influence on the app, I believe it puts you in the role of a critic even if that was not your intention. It seems I'm in the minority here, though. And that's cool. What else are wine boards for? At least you're not racist.
 
I do have to admit that while I'm generally a fan of Barral's wines and I used to sell them when I worked for a distributor, too often I find the regular Faugeres bottling to have a rotten meat/rotten onion note to them that I find off putting. First noticed it with the '03 and a number of vintages since.
 
originally posted by Oswaldo Costa:
Hey, I like durian/jackfruit.
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Back in '99 or '00, I decided I wanted to try a durian and see what all the fuss was about, so I picked one up in Chinatown and then called Dougherty, Coad, Andrew, Don and some other usual suspects to see if they wanted to join me. I didn't get a single taker. I opened it up, took one smell and one taste and it was in the building's garbage chute literally four seconds later. Repulsive stuff that tasted like onions so badly rotted that they had liquefied.
 
It has pieces of durian in it, and was my first time (three years ago now) with a "live" version of the fruit. In Paris I'd had some nasty artificially flavored durian wafer cookies from an Asian supermarket in Belleville that friends bought on a dare.

Joe explained to me why durian smells bad but tastes good. Something about your receptors being so overwhelmed when you eat it that you can no longer process the components that smell/taste bad, and you're left with the ones that taste good.

However, burps later... No bueno.
 
In Manhattan's Chinatown, near me, they ostracize the durian in the fruit/vegetable markets. Let me see if I can find a funny picture I took once.
 
originally posted by Todd Abrams:
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Yeah, I hear it's banned at a lot of places in Asia, especially airports.

Never seen any discrimination in Chinatown here. In season you can find them hanging outside a lot of fruit/vegetable shops and stalls.
 
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