Disqus - Latest Comments for Steve De Long

Re: Spanish and Portuguese Schist!

Steve De Long — Tue, 10 Jan 2006 14:40:46 -0000

Hi Ryan,

Very interesting post -- I wish I could add some info about the Priorat-Douro connection.

Thanks,

Steve

Re: Vermouth - Straight up!

Steve De Long — Tue, 28 Mar 2006 11:18:48 -0000

Hi Ryan,
I was a big fan of the Manhattan when I lived there and it was the local drink. I usually took the vermouth for granted, which in retrospect seems to be a mistake. The older I get the more it makes sense to forgo the whiskey altogether. Thanks for the suggestions.

Re: LaGitanna and Madrid’s Summer Heat

Steve De Long — Fri, 14 Jul 2006 08:20:58 -0000

Nice delirious descriptions. I'm going out to buy a few bottles of La Gitana right now. It's not that hot in London but it's a great drink and available practically everywhere. Are you sure you weren't in advertising?

Re: 2+1 Iberian Wine Poll - Steve DeLong of the Delong Wine Chart

Steve De Long — Sat, 19 Aug 2006 16:48:18 -0000

Hi Ryan,

Thanks for the very good consise answer to my old world/new world question. It could probably become a book length essay that may be better explained over a glass or ten in Barcelona!

Re: Catalan Mushrooms

Steve De Long — Tue, 10 Oct 2006 16:29:07 -0000

Hi Ryan,

Beautiful descriptions of the market, the day etc. Sounds like life is good in your new home!

Re: Iberian Wine Myth Busters - Why Vintage Doesn’t Matter

Steve De Long — Fri, 27 Oct 2006 14:08:41 -0000

As they say in California: "every year's a vintage year!"

Re: Heading back - Thoughts on Two Years of Portuguese and Spanish Wine

Steve De Long — Sat, 16 Dec 2006 18:52:37 -0000

Hi Ryan,

A very thoughtful piece of writing but it does give the impression that you're leaving for good. Glad to hear that you're not.

We're all headed down to Jerez for Christmas. Any recommendations?

Cheers,

Steve

Re: Tim Elliot of Winecast on the Catavino Roof!

Steve De Long — Sun, 01 Jul 2007 18:27:20 -0000

Are you guys still on the roof?

I wanna drink up there.

Greetings from London.

Cheers,

Steve

Re: Tim Elliot of Winecast on the Catavino Roof!

Steve De Long — Tue, 03 Jul 2007 11:13:10 -0000

Yes, tough life! Thanks for the warm invite -I hope to be there sooner rather than later!

Re: What is the Flavor of Rioja?

Steve De Long — Wed, 05 Mar 2008 05:00:08 -0000

Great synopsis on the current situation in Rioja!

I would imagine that most people think of oak (esp. American oak) more than acidity. But yes, the best Rioja wines have a relatively high acidity which is remarkable coming from relatively low acid grape varieties - Tempranillo, Garnacha and Viura. The high but amazinly balanced concentrations of acid and oak in Lopez de Heredia's wines are probably why they age so well. But the modern red wines seem to be more high oak, low acid like most smooth drinking international-style wines. Are high acid reds only popular with wine geeks?

Re: Protected: QRCode - A thought that is becoming a reality

Steve De Long — Wed, 29 Oct 2008 03:48:49 -0000

Hi Robert - I'm very excited to be here as well!

Hey Ryan and Gabriella - when you asked me about barcodes, I thought you didn't know anything about them! Have I fallen into a Catavino trap?! Where is everyone else? Help! AMONTILLADO! AMONTILLADO! For the love of God, Montresor!

Re: All Gabriella Wants for her Birthday is the Assurance that you VOTED!

Steve De Long — Tue, 04 Nov 2008 13:17:17 -0000

Happy Birthday Gabriella!

I got my vote in!

Go Obama!

Re: Bottle-aged Sherry?

Steve De Long — Tue, 02 Dec 2008 09:30:52 -0000

Hi Justin,
If you can tell the difference between a freshly bottled Fino or Manzanilla and one a few years old, then you really understand your Fino and Manzanilla! Speaking from experience, it's very difficult to get to this level in the US especially since you can't always tell how old they are. Most now have a bottling date in code on the back label but in different formats that need decoding. I agree that a 2 year old bottle is drinkable (perhaps not to someone in Jerez!) but beyond that it gets pretty dicey. I've bought a few obviously over the hill Finos in the US and can attest to the fact that they don't age gracefully into a Pasada Fino (slightly aged) or an Amontillado. They taste more like a rancid salami.

Re: Catavino Gets An Extreme Makeover!

Steve De Long — Thu, 22 Jan 2009 10:47:54 -0000

It's totally hot!

Re: Sherry Wine, is it a dying breed?

Steve De Long — Fri, 20 Mar 2009 13:47:46 -0000

It's interesting to hear the word on the street. I would agree with Paul that the way forward is the chic/boutique route. Lustau and Bodegas Tradicion are also doing well with that strategy. I would have to take exception to Marcel calling Tio Pepe an inferior fino. Unless Julian Jeffs, John Radford, and the rest are all wrong. The Gonzalez Byass tour may be cheesy but that doesn't make the wine bad. I'm enjoying a copito of Tio Pepe right now.

Re: False Truths in Print Media: The Credibility of Wine Blogs as a Publishing Tool Among the Circle of Wine Writers

Steve De Long — Fri, 13 Mar 2009 09:31:58 -0000

This is an excellent point, Gabriella. Membership should be based on the quality of the writing and not the medium. Especially now when everything is moving to the internet.

Re: Happy Anniversaries

Steve De Long — Fri, 08 May 2009 11:14:28 -0000

Hi Dale,

I hope we have many more shared anniversaries as well!

Thanks,

Steve