Disqus - Latest Comments for ryanopaz

Re: Vinoble Sponsored Dessert Wine Tasting Friday Night

Ivo — Wed, 04 Nov 2009 16:43:19 -0000

Found it....http://vinyaivo.wordpress.com/2009/10/31/lisboa-ewbc-2009-part-1/

There it is...

Bye
IVO

Re: Vinoble Sponsored Dessert Wine Tasting Friday Night

ryanopaz — Wed, 04 Nov 2009 16:22:44 -0000

Not yet! :(

Re: DOC-DMC: Sunday Trip Sponsor to Setubal and Terras do Sado

ryanopaz — Fri, 11 Sep 2009 11:19:14 -0000

test

Re: Natural Wines: The Definition.

alicefeiring — Mon, 24 Aug 2009 08:55:23 -0000

Ryan, Vermouth is not only aromatized, it is also fortified. There's no reason it can't be done 'naturally,' like port, but as it is adjuncted, it would need it's own set of guidelines. For example, the Quinta Infatado ports are often involved in the Vin Naturel tastings, because they are made more naturally, and the vintage and local herbed vermouth sounds quite intriquing. And terroir is certainly not reserved only for wine; peaches, almonds, potatoes, cheese, bread....place has a great effect. Though I might argue (forcefully) that because of the grape vine root system, it is more sensitive.

Re: Natural Wines: The Definition.

ryanopaz — Mon, 24 Aug 2009 06:11:24 -0000

As to Vermouth, I did recently try a vintage Vermouth, who's name escapes me, will do my research. One winery said their vermouth expressed the terroir, by using only native grapes to the region, native yeasts, and herbs found growing around those vines(not talking M&R here). This with the climate made it unique to it's own place.

This is definately a discussion for another thread, but I do believe vermouth, like Lambic's in the beer world express terroir, due to the native yeasts, climate influence and traditions. Each is influenced by terroir...though terroir tends to be quite a sacred word.

Just a point of curiosity is Terroir reservered only for wine? What about Cheese?

Again sorry for the topic drift...

Re: Natural Wines: The Definition.

alicefeiring — Sat, 22 Aug 2009 19:52:36 -0000

Ryan, Fondillon is a wine, like Amarone or Vin Paille, it is not fortified. Again, apples and oranges.

Now, If a port is made from grapes that are not inoculated, or enzymed, it could very well fall into the natural portfolio, but it is still a fortified wine, a spirit that has 20% alcohol. It's alcohol puts it in spirit and not in the wine category. So I don't even get relevance of the question.

Now, what kind of vermouth (with fruit and herb maceration) is expressing terroir? Place makes a difference, oh, sure, but expressing the terroir? Tell me how? And who. Vintage dated? How long can it hold its character without changing? Again, I am not sure why you think this is relevant.

I would love to know what you're getting at because your point escapes me.

Re: Natural Wines: The Definition.

ryanopaz — Sat, 22 Aug 2009 17:13:56 -0000

Well maybe I'm being a little difficult. :)

reisling, sugar, melange, I was just taking from your statement "It's a spirit and wine melange," and misunderstanding that this made it not natural.

I did think you meant that there were "more natural ports" so I missed "port is out". So Port is not natural. done.

Vermouth your right is a wine product, but there are plenty that are trying to express terroir. I have had plenty of winemakers tell me that the blend of local grapes and local herbs truly express the terroir of the region. Vintage no, but terroir yes.

As to the label, non-additive, with a hint of sulfur? Or a marketing play from the Coca-cola playbook: Wine 0?

Re: Natural Wines: The Definition.

alicefeiring — Sat, 22 Aug 2009 16:47:46 -0000

Well, Ryan, Are you really, really sure you're not trying to be difficult?
And I have no idea what you're saying about riesling, sugar and water melange? I don't drink sussreserved wines, do you?

Now, the definition of Port IS manipulation. So, it's judging apples and oranges. It is FORTIFIED wine. Period. It is clear. On the label.

There is no deceit involved with its manipulation. It is not trying to express terroir (though some port aficionados might take me on here), and it doesn't even express vintage, only that it was a good season and worthy of a vintage.

And Vermouth? V is not wine but a wine product. A wine beverage. What's at issue? The drink is not trying to express vintage and not trying to express terroir, which is the very heart of the vin naturel movement. And so these belong in a different conversation. Soda, natural or not? If you care about drinking chemicals you try to get a 'natural' soda, with as little crap in it as possible.

So, I can't really see we're you're headed with this.

Non additive wines? Sure, why not? A label like that is sure to kick ass in the industry. And then what happens with Sulfur?

Re: Natural Wines: The Definition.

ryanopaz — Sat, 22 Aug 2009 16:07:04 -0000

Fondillon is not fortified. So I guess it would be the most natural.

Alice you say it's Spirit and Wine melange. Is not Spirit created in a less natural way than sugar depending on the type of sugar used? Could not some German Rieslings be said to be Wine and Sugar melange?

Don't mean to be difficult but I really can't see why spirits get a pass, yet sugar does not? Or how about a vermouth getting a pass as a "natural" vermouth and yet there are plenty of woody plants added to the mix, somewhat like, if not exactly, woodchips? Maybe we should call "chipped" wines, vermouths? :)

Just curious, why not use a term like "Non-additive" wines? or something with more character "true wines"? Natural seems a bit loaded, when your dealing with degrees of "natural".

Re: Natural Wines: The Definition.

zensolo — Sat, 22 Aug 2009 15:23:55 -0000

Ryan, may I butt in & say I'm hoping to on my way to a taste of Fondillon in the next month or two?
I have some problems with Port in general so I increasingly place my bets on Madeira-- am I living in a fool's paradise if I think they may be less intervened with as a rule than Vinho d'o Porto?

Re: Natural Wines: The Definition.

ryanopaz — Sat, 22 Aug 2009 14:58:15 -0000

hmm, ok, I guess I get it, but it seems that alcohol is also added for flavoring in a way and the reason it was originally added is because natural wines couldn't survive travel. They needed the booze to survive! :) Wouldn't a natural port producer go back to not adding the alcohol to make his wines more natural. Oh and yes I'm positive some Port producers are adding things, rarely tannins, but acidity for sure. Just interested in how acidity additions are different than brandy additions. They both are there to create a certain flavor(sweetness).

I think of Fondillons of Alicante, where they naturally reach 16+ degrees of alcohol without fortification and then are aged in a solera system, might be the perfect natural dessert wine(port/sherry style). All made from Monastrell, they seem to be a sort of "natural port/sherry" by your definition. If you haven't had any next time your in town we'll find a bottle or two!

Re: Natural Wines: The Definition.

alicefeiring — Sat, 22 Aug 2009 14:44:49 -0000

Fortified wine, like champagne, like vermouth, like digestifs...they are their own genre. But, everything in its own genre can be 'as natural as possible.' That is the goal. Not to add things or devices as flavoring. Alcohol added is to stop the fermentation. But from what I've tasted, it seems that plenty of ports have added tannins, enzymes etc. in them, and those would be in the no zone. I like a good port, these days too many of them are artificial, overly concentrated. I haven't explored exactly, but I'd imagine plenty of industrial techniques are being used.

Re: Natural Wines: The Definition.

ryanopaz — Sat, 22 Aug 2009 14:38:55 -0000

Alice, never got to ask you this: Are all fortified wines unnatural? I assume so, but since you prefer "natural wines" you must not like wines like Port? Or you just prefer not to drink them, since they are not "natural"? What about Vermouths? Mistela? Sherry? All wines that can't come close to your definition but in my opinion are beautiful expressions at times of their terroir...

Just forgot to ask you in NY, and now I want to know what your thinking is.

Re: New Study Adds Gravitas to Wine Bloggers

ryanopaz — Tue, 18 Aug 2009 10:31:12 -0000

Would be nice for them to look at the most up to date wine blog list: wineblogger.info with 1000wineblogs in multiple languages, and all (soon to be guaranteed) up to date within one month...we're currently vetting them.

Re: Beware of Wine Bloggers!

ryanopaz — Sat, 01 Aug 2009 16:18:08 -0000

Well said. Thank you for taking the time to show what a joke the "Steve Heimoff blog against blogs" has become. When will we see some posts(if there have been I wouldn't know...quit reading him) that point to the great things that wine bloggers are doing?

Re: EWBC Portuguese Wine Tasting in NYC: Drawing to Win a Free Trip to the Conference!

FabulousPhil — Thu, 30 Jul 2009 11:58:26 -0000

Ryan and Gabriella,
It was nice to meet you...Looks like everyone is getting excited about Portugal....and the wines that have unusual grapes....and the cuisine,thanks to Chef Mendes....
FYI...I went back to the restaurant and tried the food in a different setting and was blown away...Often I go to Newark for Portuguese food,but,none of those restaurants have mysterious twists on dishes like George does...The wine slection was great and affordable...

Re: EWBC Portuguese Wine Tasting in NYC: Drawing to Win a Free Trip to the Conference!

ryanopaz — Thu, 23 Jul 2009 15:09:55 -0000

Phil it was great to meet you too and we do hope to meet you in Lisbon in a few months! Cheers, and stay in touch

Re: EWBC Portuguese Wine Tasting in NYC: Drawing to Win a Free Trip to the Conference!

ryanopaz — Thu, 23 Jul 2009 15:09:00 -0000

Once you hear our adventure you'll know why we have not been that communicative...that saiid, the event was great, and everyone had a good time...Now to give people to assemble there thoughts before the posts start showing up.

Re: disqus failing across all my sites

giannii — Mon, 01 Jun 2009 15:15:11 -0000

We were upgrading the bandwidth on our proxying machine. The
transition took longer than expected. We'll blog an update and sorry
for any inconvenience.

Re: disqus failing across all my sites

ryanopaz — Mon, 01 Jun 2009 11:11:28 -0000

had to delete all the plugins via FTP to get my sites to load. Glad I had the comments synced up

Re: Iberian Wine Myth Busting - Sulfites

ryanopaz — Fri, 29 May 2009 05:05:40 -0000

There are exceptions always. And as we state "Only a minimal, minimal number of people have been documented as allergic to sulfites. One study puts the number at just .25 % of the population" So if your in that .25 of the population you have a right to be concerned, and we never said that you are making it up. The real issue is that most people are not allergic to sulfites and if you work in wine retail you hear this complaint all the time from people who are happy to chomp down on smoked bacon(full of sulfites) without complaint and yet complain about them in wine!

We in no way are talking down to others, just trying to dispell the myth. In the end the leading causes of headaches in "most of the population" from drinking wine are caused either from the HIstamines, a very common problem, or from finishing the bottle!

Re: Commenting - A quick lesson in netiquette when entering the conversation

ryanopaz — Thu, 28 May 2009 15:28:28 -0000

Glad you liked the post! I appreciate it greatly!

Re: A Pitch for “Iberian Wines” - Not that Spain or Portugal will care to listen

ryanopaz — Tue, 26 May 2009 10:48:42 -0000

Your right there are good arguments for separation too, though a highbred of the two might be best in the end. Working together does not mean that you have to lose your unique identities, or at least I would argue that it shouldn't.

Also there is Touriga in Spain, lot's of people playing with it, here's one example: http://prgrisley.com/tag/touriga-nacional/

Re: Catavino’s Big News! We’re Headed to America! See you at the WBC!!!

ryanopaz — Sun, 24 May 2009 07:31:21 -0000

Iris, I would love to come, though will be unable to attend this year. Too much on our plates as of now! :( I hope though that you may be able to join us in Lisbon later this year. Cheers,

Re: FENAVIN 2009 - Reflections on 5 Wine Fair Cycles in Spain

ryanopaz — Sun, 10 May 2009 13:30:59 -0000

Jim, good points, but first...the Wifi if it was free was not easy to find or to stay connected to. So as the last FENAVIN and this one both made this hard to do, I have to say I was not impressed. It should be a priority to make it work, as opposed to an afterthought.

If the Catalog is online, then I'm sorry, but I didn't see it. When I go there now all I find is a list of exhibitors, with no contact info. So part of the Catalog is online, but not the useful part! :)

Now I agree there is value in these fairs, but I would say that fairs of this size are not worth the time. In the end using the web to do "pre-screenings" that would give you the visitor a chance to be more productive at the fair.

I think it needs to be a hybrid between online and offline so as to make the event more productive.