Jonathan Loesberg
Jonathan Loesberg
But such completely unwarranted confidence, from a statistician no less, is sort of charming.
Impressions September 2018
- Thread starter VLM
- Start date
But such completely unwarranted confidence, from a statistician no less, is sort of charming.
Oswaldo Costa
Oswaldo Costa
But he's kidding, of course.
Jayson Cohen
Jayson Cohen
Are you sure about that?
Jonathan Loesberg
Jonathan Loesberg
Even if he's kidding.
Jayson Cohen
Jayson Cohen
My sense was it has a lot more to express but I can understand why folks enjoy it now. I can wait.
Oswaldo Costa
Oswaldo Costa
As sure as I can be from words alone.
Jayson Cohen
Jayson Cohen
Good enough for me. But some folks may want to test your hypothesis to an error of not more than 5% uncertainty.
And to Jonathan’s point his confidence, in reality or jest, is charming. In fact, it sets a benchmark for charm.
Jonathan Loesberg
Jonathan Loesberg
There are two parts to a tasting note. The first is your description of how the wine tasted. There are obvious and well-known ineluctable subjectivities to taste (we just don't all have the same apparatus), but there are enough commonalities so that people do glean information. Hence communication occurs.
Then there is your evaluation. The only real reason to communicate it is for entertainment value. As for points, well, they are worth a giggle.
Jayson Cohen
Jayson Cohen
Down the rabbit hole again. To elaborate on Jonathan’s point about communication, your communication about your experience drinking a wine and your placement of that experience into context and community-shared values and my history of having read your notes and drunk at the same table and with your past notes and some understanding of your preferences all deliver (a lot of) value to me. And I might think I’m right about my assessment of the wines I drink, including my own compulsion to assess and compare and rank. And you may feel the same about the wines you drink and compare and rank. But objectivity (without a clear definition of what that is here) has little meaning in a macro sense.
After all of these years, I’ve learned that my palate is highly aligned with Pavel’s and a few others and was highly aligned with Coad’s, but I’m not sure of anything else unless I take the view (which I sometimes do) that my tastes are universally the objective truth.
After all of these years, I’ve learned that my palate is highly aligned with Pavel’s and a few others and was highly aligned with Coad’s, but I’m not sure of anything else unless I take the view (which I sometimes do) that my tastes are universally the objective truth.
Pavel Tchichikov
Pavel Tchichikov
there is always something else to be said about the wines of Pépière
in this instance, it's that we can't talk about when to drink them in absolute terms. 2007 Clos des Briords last night would have been quite useless with oysters (if not as useless as Doggerdy's hypothetical 1961 Chateau Latour), but was superb and brilliantly appropriate next to scallops with tarragon in cream sauce. Any loss of vibrancy and nervosité that might have come up as a topic of discussion had this been served as a lonely aperitif or with a Maine Belon was a necessary condition for the emergence of creamy texture, powdery minerality, and slightly darker-than-on-release & deeper flavors, with something savory just starting to replace an outright salinity. Know how to pair your Muscadet: the politburo is watching.
Ian Fitzsimmons
Ian Fitzsimmons
The point of the kid, of course.
Vote on updating the handle to CLM (Charming Little Monkey)?
Ian Fitzsimmons
Ian Fitzsimmons
Jeez, someone here agreed with me. Soooo disorienting.
Jayson Cohen
Jayson Cohen
I agree too and am trepidatiously cellaring a few of the 2014 Rollin whites. And backfilled a singleton of the ‘11 CC at a very attractive price. And a few bottles of Lamy-Caillat. We’ll see if dipping a toe back into Cote D’Or white Burgundy pays off.
Michael Lewis
Michael Lewis
How nice is your nice pricing, and when are you going to be in DC next? Perhaps I could be convinced to split it with you...
I love this.
We drank the 14 Briords and the ‘10 L d’Or about a month ago with “small” Pacific NW oysters cooked on the grill. Small in quotes because they are actually much larger than Shigoku or Kumamoto oysters.
When the shells popped opened, the oysters were topped with melted butter, garlic and Parmesan cheese and eaten as soon as possible. The LP was maybe a better match with the grilled oysters but both worked very well.
Have you read A Gentleman in Moscow by Amor Towles? The wine and food sections in the story would be appreciated by disorderly folk.
Pavel Tchichikov
Pavel Tchichikov
Thus my note in your thread as opposed to someone else's. A worthy subject.
Agree on Clisson, or at least haven't found the right oyster.