Disqus - Latest Comments for ngorevic

Re: Wine, Mouthfeel and the Dilemma

ngorevic — Tue, 10 Nov 2009 16:38:23 -0000

I've always been a big fan of the descriptors "angular" versus "round," that I was taught in sommelier class. If you think of the way a wine feels in your mouth, is it full of sharp things that are poking at your tongue, cheeks, etc? Or does it feel softer, rounder, smoother? I've found in wine education that these terms can be really helpful for amateurs. People can understand it right away, as opposed to more complicated terms like acidity, body, etc. But of course these terms aren't judgements at all, they're just different kinds of wine. Sometimes I'm in the mood for something angular and crips, and other times I want something smooth and round.

I think the problem you have Alice is that the spoofers use these words in a fake way just like the fake methods they use to make their wines. It's just another way for them to put the lipstick on the pig, so to speak. But it doesn't mean smooth wine is a bad thing.

Re: Alice and Pascaline Visit Long Island

ngorevic — Tue, 05 May 2009 08:12:24 -0000

No, not saying they are fully biodynamic. But I did corner Chris after the tasting, and asked him what they were doing with yeasts. He said they have several wines with which they use all wild yeasts, and some where they use cultivated. I just meant that they seem further towards biodyamics than Shinn because Shinn told us they were experimenting with wild yeasts, but none of those wines were being released, whereas Channing has gone all the way with that and released several wines. I can't remember which wines he said did use wild yeasts though. He did say he found that the wines that go into barrel didn't turn out well with wild yeasts because the oak overwhelmed the subtleties.

Re: Alice and Pascaline Visit Long Island

ngorevic — Mon, 04 May 2009 10:08:59 -0000

Yeah, I was sort of confused by the Alto Adige comparison. I mean, aren't those all terraced and super high up thus the acidity? It does seem like the soil is pretty much crap. We did meet Larry. He is obviously very passionate and inspired, and his wine knowledge is humongous. I didn't like any of their reds, and wasn't crazy about some of the whites. But I really liked a few of them, including the reasonably priced Scuttlehole Chardonnay. Only 16 bucks! Such a bargain for that area.