Disqus - Latest Comments for alicefeiring

Re: Ten Years and 15 Harvests Later, Joe Swick Knows No-Sulfite Bottles Are Wine-Geek Candy

alicefeiring — Wed, 15 Feb 2017 15:10:38 -0000

Don. Stop Trumping with the SAD bit. Listen up.

Grapes don't have sulfites.

Sulfites are a natural by product of winemaking.

However and this article refers to no sulfites- added wine. Got it?

And that, sir, is that.

Re: The Great Equalizing of Natural Wine

alicefeiring — Fri, 09 Oct 2015 10:27:26 -0000

Nice overview on the non-retail evidence of nat wine in NYC. But one serious omission here is that of Byron Bates (presently of his Goat Boy Selections). He reigned over the list at the unlikely Chelsea spot of Bette Byron. He was very influential at the same time that 360 flourished.

Also, even though you did not include retail, Chambers which opened its doors a few weeks before 9/11, was essential to the overview.

As far as Paris in the piece's finish. Not sure where you're coming from.

Several points here.

Dictating what you can drink (Quick! Hide the Overnoy!) exists in NYC as well as in Paris. Sometimes, when people are just label hunting, who can blame them.

The most visible example of dictating what you can drink lives on at Le Baratin, Pinouche often refuses to cough over your request, but the spot still thrives. A little of this goes on at Verre Vole--also no complaints from those seeking tables. But it's rare. And hell, it's Paris.

Jancou creating and selling off was always his MO--one he continues to this day. He has not decamped.

Many of the original bar a vins are in place. There's no evidence of any cold shoulders. In fact, the bar a vins and restos serving the category seem unstoppable. The category has merely grown from fringe to high rent, but the fringe still exists.

Re: Beyond Carbonic: A New Era for Beaujolais

alicefeiring — Wed, 08 Jul 2015 08:48:45 -0000

Jordan, an entertaining, well-crafted piece, but a few things I felt need clarification.

Being sandwiched between the northern Rhône and Burgundy, it's unlikely Beaujo ever systematically destemmed except in the most unripe of years. Traditionally there must have always been some whole cluster, stems and some carbonic action in the area. That said, making wine in a 'Burgundian way," is nothing new. Domaine Louis Claude Dévignes is a good example of a house working this manner for quite a while.

Michel Flanzy is attributed with "inventing" carbonic in 1934. Chauvet had nothing to do with it at all.

There is a huge difference between full, semi and cold carbonic and full cluster. Semi will have some form of submerged cap. Perhaps another piece for another time?

Pacalet isn't that great of an good example of carbo as he does use pigeage and covers his tank with tarps, which are not air tight and this does not go on for the entire fermentation.

Importantly, Beaujolais (Duboeuf) and those aromatics became notorious because of the use of the 'bubblegum' yeast--71B. However, for at least fifteen years now, commercial Beaujo (and Nouveau) has been made with thermovinification, not carbonic. Thermo drastically reduces the vinification time.

Jealous of your 1929 experience. I had a full-cluster 1947 Julienas a few years back. it was glorious.

The moral of the story, Viva Beaujolais whether you look to Foillard or Jayer, Gamay is glorious. The Duke made a big mistake.

Re: Laureano Opens Wine His Shoe

alicefeiring — Sat, 14 Aug 2010 16:50:43 -0000

The wines! They never stopped coming, but he did resort to a corkscrew. It's quicker.

Re: This Week's Press Release

alicefeiring — Sat, 14 Aug 2010 16:50:23 -0000

The wines! They never stopped coming, but he did resort to a corkscrew. It's quicker.

Re: Pierre Overnoy and the 18- year -old Ouile: Part One

alicefeiring — Tue, 10 Aug 2010 11:08:45 -0000

He didn't have to talk about it, we ate it. His bread is delicious. He has the same passion for it as he does wine. Fermentation is fermentation?

Re: The Misuse of Natural

alicefeiring — Thu, 05 Aug 2010 22:48:23 -0000

Well, he's out of biz for the time being..but we'll always have Riunite!

Re: The Misuse of Natural

alicefeiring — Wed, 04 Aug 2010 16:07:06 -0000

Dr. J. , That's the best reaction of all. To hell with the name.

Re: The Misuse of Natural

alicefeiring — Tue, 03 Aug 2010 14:29:52 -0000

Hardy, and it's got such a naturally catchy tune. Nice!

Re: The Misuse of Natural

alicefeiring — Tue, 03 Aug 2010 14:13:14 -0000

That's so sweet of you.

Re: Mendall in Terra Alta

alicefeiring — Thu, 29 Jul 2010 11:44:17 -0000

Yes, he seems to have been dogma free. However, that interview with him was 1981. For some reason I thought it was later. Anything could have changed (and obviously did) over the next six years. Cory, anything you can send would be great!

Re: Mendall in Terra Alta

alicefeiring — Thu, 29 Jul 2010 11:00:45 -0000

So via, Eric, Chauvet experimented at one point with SO2 at all stage of winemaking, did at one point inoculate with yeasts and opined that there would be lactic bacterias commercially available one day.
He tried thermo vinification, was kind enthusiastic about low temp evaporation (a concentration method).

What Eric didn't tell me, is where it all ended up in the end. As a scientist he would have experimented quite a bit.

Re: Mendall in Terra Alta

alicefeiring — Wed, 28 Jul 2010 17:40:03 -0000

He wasn't dogmatic, that was the difference between him and Neaoport. There was the negoce stuff and his own wines from the domaine, they would have had different protocols. If there was mold and grapes weren't perfect, he wouldn't have been stupid, he would have sulfured.. But I think it is wrong to say that he sulfured regularly because that indicates a lot of S02. (76 & 77 from Le Vin en Question).

I have not read all the books and am relying on my interviews for a lot of this information. Obviously Eric is a major source as is Francois Morel.

(And thanks for showing me that page from the book about carbonic stopping in 1983)

Re: Mendall in Terra Alta

alicefeiring — Wed, 28 Jul 2010 17:21:29 -0000

Cory, from everything I've been learning and reading and I've been deep into this stuff lately, Chauvet did not sulfur during fermentation. He only began to use sulfur at the end of fermentation in the last three-four vintages of his life. Laureano did not read Chauvet then, but he has since and as he said, "It's good to reread Chauvet from time to time." Chauvet wouldn't have done it regularly, That indicates a lot of it, as opposed to very small amounts. A big difference.

Re: A Back Label To Be Proud Of

alicefeiring — Sun, 11 Jul 2010 21:19:43 -0000

Grilled salmon, wild boar and cheerios.

Re: Els Jelipins (part 2)

alicefeiring — Sun, 11 Jul 2010 21:19:04 -0000

Thanks, Hank. And--guess what? Apropos a recent conversation, no pesticides.

Re: A Back Label To Be Proud Of

alicefeiring — Sun, 11 Jul 2010 11:46:26 -0000

I'm not sure I am generalizing. The model is based on treatment, even if the 'chemical' is not necessarily toxic. And, I actually wasn't being that ironic as I was talking about organic pesticide, which I do believe, while some are not perfect, are better than the conventional alternatives.

Re: A Back Label To Be Proud Of

alicefeiring — Fri, 09 Jul 2010 12:04:09 -0000

I don't want to talk for Jenny, but I imagine she's talking about 'certified' organic winemakers and their model of farming. Organic is still a chemical model for farming, but there are a range of pesticides under the organic umbrella....and someone like Pesnot is not dumping a lot on those vines but using a gentle hand if needed. 2008 was a difficult year. Little production, hard weather. A little pesticide if vigneron thinks it's needed so someone doesn't lose their entire livelihood or can sleep better, what the hell.

Re: A Back Label To Be Proud Of

alicefeiring — Fri, 09 Jul 2010 11:57:47 -0000

Hank, what do you call your vines? Your art project with........ . And I love the wines you make from the vineyard down the road as well, which is not the kind of farming of the Home Vineyard, right?

Re: A Back Label To Be Proud Of

alicefeiring — Thu, 08 Jul 2010 05:28:55 -0000

Guihaume, The BB was used as an example of--not a pesticide--but a treatment, Fukuoka as 'do nothing' is a misnomer. Preparations are used in the vineyard. Your point is....exactly what? That wine can be made from wild grapes? Of course., but not exactly for a commercial endeavor, which, by the way, the Fukuoka vineyard is not. So we're arguing choice or are you just misinterpreting Jenny because you're just having a little fun?

Re: A Back Label To Be Proud Of

alicefeiring — Wed, 07 Jul 2010 23:21:40 -0000

Organic pesticides could be nettles. Eric T. does 'fukoka' and treats as well. Japan wasn't the Loire with the wet and cold. Every terroir has its own needs. I'm sure there are people who don't spray bouillie bordelaise in the Loire, but I haven't met them. And there are those who spray less than others. One needs to farm, and farm wisely.

Re: A Back Label To Be Proud Of

alicefeiring — Wed, 07 Jul 2010 01:24:19 -0000

What I was highlighting was the transparency. You can choose to nix the wine, based on sulfur addition which ---at 2mg, is low enough to have no added sulfur at all, because you're too much of a purist. Or you can nix it because the grower used organic herbicide, which could be totally herbal. But at least you know something about the way the wine was made. Maybe it's not enough for you, but it's enough for me. I can tell a lot by looking at the label. I'm not sure what would satisfy you. Would love to know.

Re: A New Kid In Nuits

alicefeiring — Thu, 01 Jul 2010 22:20:17 -0000

John, I just love the energy in your own comment.

Re: A New Kid In Nuits

alicefeiring — Thu, 01 Jul 2010 22:02:03 -0000

Hopefully, by the time the next person stops by to read, they'll be greatly diminished.

Re: In Praise of Jose Pastor

alicefeiring — Thu, 01 Jul 2010 18:43:20 -0000

Every once in a while a girl has to let go, you know?