Search found 28 matches

by David Glasser
Sun May 15, 2011 6:58 am
Forum: Wine & Food Talk
Topic: When will the '10 Pontet-Canet be released?
Replies: 4
Views: 3977

How would you compare the '10 to the '09?
by David Glasser
Sun May 15, 2011 6:46 am
Forum: Wine & Food Talk
Topic: Chateau Palmer
Replies: 20
Views: 12423

Rob MacKay wrote:I recently acquired a bottle of 83 Palmer that looks to be in excellent condition. What should I expect from this wine?

Outstanding wine last time I had it, but that was years ago. Lots of good recent notes on this wine on Cellar Tracker.
by David Glasser
Fri Mar 25, 2011 6:05 pm
Forum: Wine & Food Talk
Topic: What is your 10 most wanted wines to try? Ever?
Replies: 16
Views: 10331

In a dream... Many have already been mentioned. From oldest to youngest: 1811 Yquem 1900 Margaux 1929 DRC La Tache 1945 Mouton 1961 Latour 1961 Petrus 1961 Jaboulet Hermitage La Chapelle 1988 Guigal La Landonne 1988 Guigal La Mouline 1989 Beaucastel Hommage a Jacques Perrin And if I had a time machi...
by David Glasser
Wed Mar 16, 2011 10:22 am
Forum: Wine & Food Talk
Topic: Bordeaux virgin seeking advice
Replies: 20
Views: 11690

Lisa: Wine Searcher is an indispensable tool for searching retail and auction availability of wines that don't happen to be on the shelves of your local wine shop. The Pro version costs about $20/year and is definitely worth it - many more listings than the free version. http://www.wine-searcher.com
by David Glasser
Wed Mar 16, 2011 10:15 am
Forum: Wine & Food Talk
Topic: What old wines have you tasted? And did you like them?
Replies: 33
Views: 17920

It was a 1923 Vouvray. Delicious! Fantastic conservation for a white wine. The wine growers keep the best vintages (1893, 1921, 1947 if my memory serves me well) for themselves, but I think you can still buy old ones. To can still see piles of these old vintages in the caves with their "barbes" I w...
by David Glasser
Tue Mar 15, 2011 7:26 pm
Forum: Wine & Food Talk
Topic: "Terroir" is a red herring
Replies: 9
Views: 15117

Thanks, Howard, that makes perfect sense to me.
by David Glasser
Tue Mar 15, 2011 5:00 am
Forum: Wine & Food Talk
Topic: How old is old?
Replies: 6
Views: 4403

That's old! But in a good way... We had a bottle of 1900 Barbeito Malvazia as part of our New Year's Eve 2000 celebration. Very complex and extremely well balanced, but just a baby compared to your bottle! Some of my patients look at me funny when I refer to them as "young." I tell them old is a rel...
by David Glasser
Tue Mar 15, 2011 4:56 am
Forum: Wine & Food Talk
Topic: 1989 Bordeaux Wine Chateau Pichon Lalande & Chateau La Conseillante
Replies: 9
Views: 6200

I'm a huge fan of both these wines, with a preference for La Conseillante. Wish I had more...

Keith, I hope your wife doesn't read this forum! :)
by David Glasser
Tue Mar 15, 2011 4:53 am
Forum: Wine & Food Talk
Topic: "Terroir" is a red herring
Replies: 9
Views: 15117

I don't really mean to pick on Howard because I think he is describing a middle approach, allowing for appreciation of both terroir and the skill of the winemaker. I also think that vineyard management, not just what is done in the winery after the grapes have been picked, has a lot to do with the e...
by David Glasser
Mon Mar 14, 2011 4:43 pm
Forum: Wine & Food Talk
Topic: "Terroir" is a red herring
Replies: 9
Views: 15117

Howard, help me understand you better. Is terroir the first priority? If so, is that consistent with caring more about producer than terroir? If three different producers with holdings in the same vineyard (presumably same terroir?) all produce wines that allow the terroir to shine through, is there...
by David Glasser
Mon Mar 14, 2011 4:01 pm
Forum: Wine & Food Talk
Topic: Can you please pass me the Brett ?
Replies: 9
Views: 6464

How about Talbot and Gruaud Larose in the Cordier era? Was that brett or something else? Whatever it was, a lot of those wines were outstanding, not in spite of their funkiness but in part because of it. It added a welcome complexity. At least to my palate. I have friends who considered those wines ...
by David Glasser
Sun Mar 13, 2011 5:59 pm
Forum: Wine & Food Talk
Topic: "Terroir" is a red herring
Replies: 9
Views: 15117

Great post, I agree completely. Terroir has its place, but in some wines it takes a back seat to any number of other factors. That doesn't make the wine good or bad. It is what it is, that whether it is good or bad can depend on the terroir or any of the other factors.
by David Glasser
Sun Mar 13, 2011 5:42 pm
Forum: Wine & Food Talk
Topic: Question: Yeast - why does yeast make alcohol in wine and rising in dough?
Replies: 3
Views: 4327

Yeast eats sugar and poops alcohol and carbon dioxide. In wine, the carbon dioxide bubbles off and the alcohol remains. In bread, the carbon dioxide makes the bread rise. Not sure what happens to the alcohol. Maybe different strains produce different ratios of carbon dioxide and alcohol. There are t...
by David Glasser
Sun Mar 13, 2011 5:38 pm
Forum: Wine & Food Talk
Topic: Can you please pass me the Brett ?
Replies: 9
Views: 6464

Brett's a little like fertilizer, in more ways than one. In small amounts, in certain wines, it adds complexity. Too much and it just makes the wine DNPIM.
by David Glasser
Fri Mar 11, 2011 10:21 am
Forum: Wine & Food Talk
Topic: Blind Tasting of Harlan, Screaming Eagle, Bryant, Colgin, Marcassin, Yquem & more!
Replies: 6
Views: 6942

I'm not Jeff, but I think I have a similar take on California Cab. Even the great, ageable ones do not develop the same depth of complexity that I see in a great aged Bordeaux. And for my palate, that particular complexity is what makes aging Bordeaux worthwhile. For California Cab, the increase in ...