TN: In the, um, "cellar" (Aug. 11, 2018)

[Jeff Grossman]

originally posted by mark e:

originally posted by Jeff Grossman:
But I have not found 'natural' to be any kind of shelter against unfortunate wines. (Recognizing that there are at least two kinds of unfortunate wines: ones that are flawed and ones that taste like nothing in particular.)

This one's a minefield, but I'll dip a toe in (mixed metaphor?). Leaving aside one's ability to perceive it, we can all agree that TCA is a flaw, but after that everyone here will have a slightly different definition for flaw or flawed wine. I don't think that wines with flaws are unfortunate until the level or number of flaw(s) become(s) so intrusive as to mask many other positive characteristics. But nothing is a shelter from that - natural or not.

By "nothing in particular" I read anonymous or without a sense of place. Ergo, under that latter rubric I would squarely place spoofulated wines, but I'm just guessing at what you mean.

Your guess is correct.

It's a bit like answering a simple question: you can say yes (expressive wines), no (flawed wines), or not really give any answer ("recipe" wines).

 

[Marc Hanes]

originally posted by Pavel Tchichikov:
Naudin with or without sulfur?

I checked my database records and it indicated this is the sans soufre bottling. Was purchased at Discovery Wines, the fellow there Trevor could answer more definitively.