Good example of better Chardonnay?
 

Which one is good example of better Chardonnay or more similer to a good
burgundy?

* Shaw & Smith Reserve Chardonnay (Australia)

* Beringer Chardonnay Napa Valley Private Reserve (California)

* Cape Mentelle Chardonnay (Australia)

* Stag’s Leap Wine Cellars Chardonnay Reserve (California)

* Yarra Yering Chardonnay (Australia)

Good example of better Chardonnay?
 

In article >,
Eric lee > wrote:
>
>Which one is good example of better Chardonnay or more similer to a good
>burgundy?
>
>* Beringer Chardonnay Napa Valley Private Reserve (California)
>
>* Stag’s Leap Wine Cellars Chardonnay Reserve (California)


I haven't had the Australians, but neither of these are very exciting.


Dimitri

Good example of better Chardonnay?
 

"Eric lee" > wrote in message
...
> Which one is good example of better Chardonnay or more similer to a good
> Burgundy?

Those are really two different questions. For the first part, I'd put my $$
on the Beringer, but I have to confess that I have little experience with
Australian Chardonnay.

For a California wine that's not on the list, I'd suggest Kistler. It's
rather pricy at ~$75 US (if you can find it, at all), but that's not bad
compared to top white Burgundies.

As for wines that resemble Burgundy, I doubt that any of them really do - at
least not any more than Burgundy resembles Californian or Australian
Chardonnay. That's rather clumsily worded, but I think you get what I mean.

Tom S

Good example of better Chardonnay?
 

> Which one is good example of better Chardonnay or more similer to a good
> burgundy?
>
> * Shaw & Smith Reserve Chardonnay (Australia)
>
> * Beringer Chardonnay Napa Valley Private Reserve (California)
>
> * Cape Mentelle Chardonnay (Australia)
>
> * Stag's Leap Wine Cellars Chardonnay Reserve (California)
>
> * Yarra Yering Chardonnay (Australia)

All of these wines are good examples of Chardonnay (Beringer and the Shaw &
Smith really stand out) because they do not resemble Burgundy.

The standard St Francis Sonoma Chardonnay is another anti-Burgundy that will
get your attention.

Sean

Good example of better Chardonnay?
 

"Eric lee" > wrote in news:bsmum2$61o$1
@mawar.singnet.com.sg:

> Which one is good example of better Chardonnay or more similer to a good
> burgundy?
>
> * Shaw & Smith Reserve Chardonnay (Australia)
>
> * Beringer Chardonnay Napa Valley Private Reserve (California)
>
> * Cape Mentelle Chardonnay (Australia)
>
> * Stag’s Leap Wine Cellars Chardonnay Reserve (California)
>
> * Yarra Yering Chardonnay (Australia)
>
>
>
>

Are you equating good Chardonnay with better brugundy or contrasting? None
of your examples are very burgundian though the one thing that they share
with Burgundy is the varietal. FWI I have had some French Burgundy made for
the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
Fuisse and Jadot's "Chardonnay" come to mind)

Good example of better Chardonnay?
 

"jcoulter" > wrote in message
. 204.17...

> FWIW I have had some French Burgundy made for
> the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
> Fuisse and Jadot's "Chardonnay" come to mind)

Speaking of Pouilly Fuisse, This one I tasted recently is pretty nice:
Louis Tête 2002 ($15US)
I don't know if it's made for the California market, but it's pretty good by
my admittedly Californian standards. :^)

Tom S

Good example of better Chardonnay?
 

On Sun, 28 Dec 2003 23:21:13 GMT, jcoulter
> wrote:

> I have had some French Burgundy made for
>the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
>Fuisse and Jadot's "Chardonnay" come to mind)

If a Burgundian winemaker can make a wine that tastes like a
"California chardonnay" (whatever that means) from grapes grown in
Burgundy, what does that say about the French insistence on the
primacy of terroir?

Not trying to start another argument over terroir. Just asking a
(somewhat) loaded question.

Vino

Good example of better Chardonnay?
 

Vino wrote:

> On Sun, 28 Dec 2003 23:21:13 GMT, jcoulter
> > wrote:
>
>
>>I have had some French Burgundy made for
>>the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
>>Fuisse and Jadot's "Chardonnay" come to mind)
>
>
> If a Burgundian winemaker can make a wine that tastes like a
> "California chardonnay" (whatever that means) from grapes grown in
> Burgundy, what does that say about the French insistence on the
> primacy of terroir?

This issue is as old as the hills, it was decisively answered
in 1976 - see:

http://wine.about.com/library/weekly/aa032303.htm

(and yes, I live in California).

Dana

Good example of better Chardonnay?
 

In article >,
Vino > wrote:
>
>If a Burgundian winemaker can make a wine that tastes like a
>"California chardonnay" (whatever that means) from grapes grown in
>Burgundy, what does that say about the French insistence on the
>primacy of terroir?
>
>Not trying to start another argument over terroir. Just asking a
>(somewhat) loaded question.


Terroir is only evident if the winemaker wishes for it to be. In many
wines, it's not evident even *if* the winemaker wants it to be. Terroir
is the most important thing, but viticulture and winemaking are extremely
important. Cal chards usually don't *try* to express terroir and many
consumers prefer it that way. There is something to be said for it,
certainly. I am not sure I want the Modesto terroir expressed in my budget
wine.


Dimitri

Good example of better Chardonnay?
 

Vino > wrote in news:7advuvsgr7gvulk5u7k5iptfdlist2cq0g@
4ax.com:

> On Sun, 28 Dec 2003 23:21:13 GMT, jcoulter
> > wrote:
>
>> I have had some French Burgundy made for
>>the US market that tastes somewhat like a Beringer (DeBoeuf's Pouilly
>>Fuisse and Jadot's "Chardonnay" come to mind)
>
> If a Burgundian winemaker can make a wine that tastes like a
> "California chardonnay" (whatever that means) from grapes grown in
> Burgundy, what does that say about the French insistence on the
> primacy of terroir?

It rally means nothing as these wines are deliberately made to conform to a
style other than the native terroir driven style. The competition that Dana
mentioned doesn't adress terroir as much as taste, the taster's prefered
the taste of the CA wines but I would never pick the two I mentioned above
as the best in any competition. If they were the "best" I'd flunk 'em all.
>
> Not trying to start another argument over terroir. Just asking a
> (somewhat) loaded question.
>
> Vino
>

Good example of better Chardonnay?
 

We need to report you to the FBI---you must be one of those terroirists.:)



"D. Gerasimatos" > wrote in message
...
> In article >,
> Vino > wrote:
> >
> >If a Burgundian winemaker can make a wine that tastes like a
> >"California chardonnay" (whatever that means) from grapes grown in
> >Burgundy, what does that say about the French insistence on the
> >primacy of terroir?
> >
> >Not trying to start another argument over terroir. Just asking a
> >(somewhat) loaded question.
>
>
> Terroir is only evident if the winemaker wishes for it to be. In many
> wines, it's not evident even *if* the winemaker wants it to be. Terroir
> is the most important thing, but viticulture and winemaking are extremely
> important. Cal chards usually don't *try* to express terroir and many
> consumers prefer it that way. There is something to be said for it,
> certainly. I am not sure I want the Modesto terroir expressed in my budget
> wine.
>
>
> Dimitri
>

Good example of better Chardonnay?
 

Dana Myers posts....

>This issue is as old as the hills, it was decisively answered
>in 1976 - see:
>
>http://wine.about.com/library/weekly/aa032303.htm

And always for good measu

http://www.petedesrochers.com/epicur...eyes/july1.htm

Always here for my fellow syngraphist or oenophile.
--=*=----=*=----=*=----=*=----=*=----=*=----=*=----=*=----=*=----=*=--

Good example of better Chardonnay?
 

>For a California wine that's not on the list, I'd suggest Kistler. It's
>rather pricy at ~$75 US (if you can find it, at all), but that's not bad
>compared to top white Burgundies.

I would add Konsgaard to that list. Expensive but delicious and quite
Burgundian. Ramey also makes a great Chardonnay as does Lambert Bridge and
Rosenblum at the value end (under $20.00) of the market.
Bi!!

Good example of better Chardonnay?
 

>> If a Burgundian winemaker can make a wine that tastes like a
>> "California chardonnay" (whatever that means) from grapes grown in
>> Burgundy, what does that say about the French insistence on the
>> primacy of terroir?

>This issue is as old as the hills, it was decisively answered
>in 1976 - see:
>
>http://wine.about.com/library/weekly/aa032303.htm

No Dana. I don't think this web reference to the competition between French and
CA wines answers the question. In fact, it's only tangentially related to the
question.

The question is whether producing a product true to the soils, climate and
native yeasts produces a distincive wine. I believe that it does. Whether the
wines wins (or loses) a competition with a CA wine is another issue.

Moreover, terrior is important in CA also. A Napa Cab is different than a
Sonoma Cab. etc. That's why wines are labelled as to their origin. I do not
know CA Chardonnay, but I presume that the top wines are not blends from
different areas, but wines taken from select plots, and labelled as such.

I think it's too bad when the French producer wants produce a California-like
chardonnay. I hope it's mostly in the mass-marketed (read Debeouf, Jadot etc.)
wines, but I have tasted some creamy, buttery Chablis as of late, and in my
opinion, they have no place on the shelves.

Down with standardization!

Tom Schellberg

Good example of better Chardonnay?
 

jcoulter wrote:

> It rally means nothing as these wines are deliberately made to conform to a
> style other than the native terroir driven style. The competition that Dana
> mentioned doesn't adress terroir as much as taste, the taster's prefered
> the taste of the CA wines

Actually, if you can't taste it, it doesn't exist. So, the 1976 competition
clearly indicated that the panel could not taste which wine was French
and which wine was Californian in a blind setting, if we presume that the
French tasters were looking for what they considered to be characteristics
of French wine. One of those characteristics is terroir - whether amplified
in the wine-making or not.

Personally, I think "terrior" is somewhat overblown and is primarily a
marketing tactic. It's used to create a perception of exclusivity
that otherwise isn't there. Don't get me wrong - I appreciate terroir
and terroir-driven wines, and can actually taste some terror-driven
differences sometimes - but if terroir doesn't speak from the glass,
it's meaningless. If terroir speak only from the label, it's marketing.

Dana

Good example of better Chardonnay?
 

>Cal chards usually don't *try* to express terroir and many
>consumers prefer it that way.

Is this right, in the higher end CA Chardonnays? I have tasted so few of these.
Do the better examples have distinct qualities representative of their origin?

This is a legitimate question I have, that I believe others in the group could
answer.


Tom Schellberg

Good example of better Chardonnay?
 

In article >,
RV WRLee > wrote:
>>For a California wine that's not on the list, I'd suggest Kistler. It's
>>rather pricy at ~$75 US (if you can find it, at all), but that's not bad
>>compared to top white Burgundies.
>
>I would add Konsgaard to that list. Expensive but delicious and quite
>Burgundian. Ramey also makes a great Chardonnay as does Lambert Bridge and
>Rosenblum at the value end (under $20.00) of the market.


I like Kongsgaard and the wines he made for Livingston-Moffet as well, but
they don't strike me as Burgundian in any way. They are big, massive fruit
bombs. If you want to spend $60+ on Cal chardonnay then I recommend
Peter Michael over Kistler or Kongsgaard. As half that price I like
Tablas Creek Antithesis, which is in my opinion the best chardonnay under
$50.


Dimitri

Good example of better Chardonnay?
 

Where would you place Chateau Montelenas Chard?

dick


"D. Gerasimatos" > wrote in message
...
> In article >,
> RV WRLee > wrote:
> >>For a California wine that's not on the list, I'd suggest Kistler. It's
> >>rather pricy at ~$75 US (if you can find it, at all), but that's not bad
> >>compared to top white Burgundies.
> >
> >I would add Konsgaard to that list. Expensive but delicious and quite
> >Burgundian. Ramey also makes a great Chardonnay as does Lambert Bridge
and
> >Rosenblum at the value end (under $20.00) of the market.
>
>
> I like Kongsgaard and the wines he made for Livingston-Moffet as well, but
> they don't strike me as Burgundian in any way. They are big, massive fruit
> bombs. If you want to spend $60+ on Cal chardonnay then I recommend
> Peter Michael over Kistler or Kongsgaard. As half that price I like
> Tablas Creek Antithesis, which is in my opinion the best chardonnay under
> $50.
>
>
> Dimitri
>

Good example of better Chardonnay?
 

In article >,
Xyzsch > wrote:
>>Cal chards usually don't *try* to express terroir and many
>>consumers prefer it that way.
>
>Is this right, in the higher end CA Chardonnays? I have tasted so few of these.
>Do the better examples have distinct qualities representative of their origin?
>
>This is a legitimate question I have, that I believe others in the group could
>answer.


It depends in what you mean by "higher end" and "better examples". If you
mean "expensive" then my statement is completely true. The same if you
mean "popular" or "rated highly by Spectator". If you mean "the wines that
taste the best" then it is not necessarily so, but that group is only a
subset at best of the "expensive, highly rated, high end" group.


In California there has been a movement towards vineyard designated (or
even block designated) boutique wines. However, the average winemaker
(even of high-end wine) doesn't really try to evoke terroir and instead
tries to make a tasty wine. The French, on the other hand, will evoke
terroir even if it means the wine tastes like mud, manure, and ash. It is
important to the French.


If I randomly selected a dozen Cal chards (even $50+) I don't think you'd be
able to tell where the fruit came from. There are wines that do try to evoke the
terroir. Stag's Leap makes a point of this in their SLV vs. Fay (cab) tastings.
The vineyards are right next to each other, but the wines are distinct.
This is not typical for California and it is a matter of winemaking mostly.
Highly quality viticulture and good climate are essential, of course, but
not sufficient.


Dimitri

Good example of better Chardonnay?
 

Sorry to followup my own post, but another Cal chard that I like is
Flowers. I once bought a bottle for $10 mismarked and it was the best
$10 wine I think anyone anywhere has ever had! ;)


Dimitri

Good example of better Chardonnay?
 

In article et>,
dick > wrote:
>
>Where would you place Chateau Montelenas Chard?


I like it a lot, too. In fact, I think it is more French in style than
Kongsgaard and Kistler as well. What do you think of it?


Dimitri

Good example of better Chardonnay?
 

I am not a big Cal Chard Fan in the first place. But theirs is better than
most.

I drink expensive Reds and cheap whites. In fact, I drink the Louis Jadot
White Burgs that I buy at Costco for the $10 range.

For Reds I spends $$$$$ and for Good Champagne I will spend $$$$$. But for
a chard I spend $ or $$.

I pallet is not that educated on dry whites so I go cheap. Hopefully it
will not need further develoment cause its cheaper this way.


"D. Gerasimatos" > wrote in message
...
> In article et>,
> dick > wrote:
> >
> >Where would you place Chateau Montelenas Chard?
>
>
> I like it a lot, too. In fact, I think it is more French in style than
> Kongsgaard and Kistler as well. What do you think of it?
>
>
> Dimitri
>

Good example of better Chardonnay?
 

>I like Kongsgaard and the wines he made for Livingston-Moffet as well, but
>they don't strike me as Burgundian in any way. They are big, massive fruit
>bombs. If you want to spend $60+ on Cal chardonnay then I recommend
>Peter Michael over Kistler or Kongsgaard. As half that price I like
>Tablas Creek Antithesis, which is in my opinion the best chardonnay under
>$50.
>
I would agree that the wines that he made for Newton especially and Luna were
fruit bombs but his own label made from his own fruit has evolved away (since
1996) from the huge fruit bomb into a Chardonnay with a bit more balance and
acidity, and more citrus and mineral than tropical fruit and creamy, buttery
profiles as is the case in Newton.
Bi!!

Good example of better Chardonnay?
 

>If I randomly selected a dozen Cal chards (even $50+) I don't think you'd be
>able to tell where the fruit came from. There are wines that do try to evoke
>the
>terroir. Stag's Leap makes a point of this in their SLV vs. Fay (cab)
>tastings.
>The vineyards are right next to each other, but the wines are distinct.
>This is not typical for California and it is a matter of winemaking mostly.
>Highly quality viticulture and good climate are essential, of course, but
>not sufficient.
>Dimitri

While I agree with most everything you've stated, I do think that there is a
tangible difference in California Chardonnays dependant upon climate. There is
a wide range of climates that support Chardonnay grapes in California and I
would think that most tasters here would be able to tell the warm climate wines
from the cool climate wines.
Bi!!

Taste or Expression? [was Good example...]
 

On Mon, 29 Dec 2003 13:06:49 GMT, jcoulter
> wrote:

>The competition that Dana mentioned [Spurrier's "Judgment of Paris" in 1976]
>doesn't adress terroir as much as taste, the taster's prefered
>the taste of the CA wines but I would never pick the two I mentioned above
>as the best in any competition. If they were the "best" I'd flunk 'em all.

Which raises the question of what is most important to judges at wine
tasting events: how good the wine tastes or how well it expresses
whatever it is supposed to express, i.e. varietal, terroir, etc.

None of these factors are mutually exclusive. Ideally the top wines
would both taste good and be very expressive. But in a world where few
if any wines are perfect (whatever that might mean), which factor(s)
get the most weight?

Vino

Good example of better Chardonnay?
 

"RV WRLee" > wrote in message
...
> Ramey also makes a great Chardonnay <snip>

I tried the Ramey recently. I can't say it's not a good bottle of wine, but
it had a very strong flavor of botrytis that completely concealed the fruit.
IMO botrytis has no place in Chardonnay. I'm a purist on that issue.

Tom S

Good example of better Chardonnay?
 

In article >,
RV WRLee > wrote:
>
>While I agree with most everything you've stated, I do think that there is a
>tangible difference in California Chardonnays dependant upon climate. There is
>a wide range of climates that support Chardonnay grapes in California and I
>would think that most tasters here would be able to tell the warm climate wines
>from the cool climate wines.


Perhaps. Could you tell a Santa Barbara chardonnay from one made from
fruit grown on Sonoma Coast or in the mountains? They are all cool climate
and I doubt most people could tell the difference - or if they can tell
the difference I doubt they can correctly name which region each wine came
from.


You have a point on warm climate versus cool climate, but I am not sure
that speaks terroir in itself. It's like tasting a pinot noir grown in Mexico
City. You know it's bad and you know it's not from France, but you have no idea
where it came from without a tip! Is that really terroir?


Dimitri

Good example of better Chardonnay?
 

D. Gerasimatos wrote:

> Sorry to followup my own post, but another Cal chard that I like is
> Flowers. I once bought a bottle for $10 mismarked and it was the best
> $10 wine I think anyone anywhere has ever had! ;)

Agreed - Flowers Chard is delightful and much more Burgundian.
I also enjoy the recent two vintages of Lazy Creek's Chard, also
quite Burgundian in spirit.

Dana

Good example of better Chardonnay?
 

RV WRLee wrote:

> While I agree with most everything you've stated, I do think that there is a
> tangible difference in California Chardonnays dependant upon climate. There is
> a wide range of climates that support Chardonnay grapes in California and I
> would think that most tasters here would be able to tell the warm climate wines
> from the cool climate wines.
> Bi!!

Navarro's current 2002 Chardonnay Table Wine, under $10,
is a blend of crisp Anderson Valley Chardonnay and fairly
fat Santa Barbara Chardonnay. It's delicious, really,
and can pass for either a slightly crisp warm-climate
wine or a slightly-fat cool-climate wine. Neat stuff.

Dana

Good example of better Chardonnay?
 

"D. Gerasimatos" > wrote in message
...
> Terroir
> is the most important thing <snip>

Sorry, but I don't subscribe to that theory. The strong differences from
year to year in the fruit from a given location clearly disproves that
notion. Clearly, _climate_ is the #1 influence on the quality of the fruit.

Cal chards usually don't *try* to express terroir and many
> consumers prefer it that way.

I don't know about that last bit, but I've found that it's nearly impossible
to conceal terroir if it's there to begin with. Chardonnays from different
regions within California all speak to me differently: Santa Barbara has
loads of tropical fruit flavors; Monterey has an almost candy-like quality;
Napa has a definite flavor of earth; Russian River is a bit like Napa and
Santa Barbara combined, etc.

The point is that although the fruit tends to be strongly in the fore,
terroir is there in evidence too. It's just a bit more subtle.

Tom S

Good example of better Chardonnay?
 

That's tough. When I think of Burgandy, I think of Batard Montrachet. In
California, I might look towards Talbott (Sleepy Hollow). The flavor profile
isn't quite the same, but I do think of Batard Montrachet when I drink this.
Additionally, I think (??) they're the only CA Chardonnay ever to get a 100
point rating from Wine Spectator, which they specifically equate with a
Condrieu (1990 Talbott).


"Eric lee" > wrote in message
...
> Which one is good example of better Chardonnay or more similer to a good
> burgundy?
>
> * Shaw & Smith Reserve Chardonnay (Australia)
>
> * Beringer Chardonnay Napa Valley Private Reserve (California)
>
> * Cape Mentelle Chardonnay (Australia)
>
> * Stag's Leap Wine Cellars Chardonnay Reserve (California)
>
> * Yarra Yering Chardonnay (Australia)
>
>
>

Good example of better Chardonnay?
 

>Perhaps. Could you tell a Santa Barbara chardonnay from one made from
>fruit grown on Sonoma Coast or in the mountains? They are all cool climate
>and I doubt most people could tell the difference - or if they can tell
>the difference I doubt they can correctly name which region each wine came
>from.
>
>
>You have a point on warm climate versus cool climate, but I am not sure
>that speaks terroir in itself. It's like tasting a pinot noir grown in Mexico
>City. You know it's bad and you know it's not from France, but you have no
>idea
>where it came from without a tip! Is that really terroir?

I taste 50+ wines a week and have for many, many years, so I think I could make
a pretty good attempt at it however the same could be said about Burgundy. I
don't think most people (this group for the most part excluded) could name the
Burgundian appellation in side to side comparisons either but that doesn't
change the fact that the wines are in fact different in their basic profiles.
Bi!!

Good example of better Chardonnay?
 

>I tried the Ramey recently. I can't say it's not a good bottle of wine, but
>it had a very strong flavor of botrytis that completely concealed the fruit.
>IMO botrytis has no place in Chardonnay. I'm a purist on that issue.

Perhaps it was an off bottle. I haven't had any botrytis issues. Which
vineyard designation was it?
Bi!!

Good example of better Chardonnay?
 

Salut/Hi Tom S,

le/on Mon, 29 Dec 2003 20:30:25 GMT, tu disais/you said:-

>
>"RV WRLee" > wrote in message
...
>> Ramey also makes a great Chardonnay <snip>
>
>I tried the Ramey recently. I can't say it's not a good bottle of wine, but
>it had a very strong flavor of botrytis that completely concealed the fruit.
>IMO botrytis has no place in Chardonnay. I'm a purist on that issue.

Remind me to open a bottle of the Macon Domaine du Bon Gran Cuvée Botrytis
by Thevenet, when you come to the afw week. Maybe I can persuade Michael to
contribute one of the better Austrian Trock chardonnays to compare.

I find both fascinating and excellent.

Which isn't to say that I find botrytis the BEST expression of the grape.

--
All the Best
Ian Hoare

Sometimes oi just sits and thinks
Sometimes oi just sits.

Good example of better Chardonnay?
 

"RV WRLee" > wrote in message
...
> I taste 50+ wines a week and have for many, many years, so I think I could
make
> a pretty good attempt at it however the same could be said about Burgundy.
I
> don't think most people (this group for the most part excluded) could name
the
> Burgundian appellation in side to side comparisons either but that doesn't
> change the fact that the wines are in fact different in their basic
profiles.
> Bi!!

RV, what exactly is your occupation that you taste 50+ wines per week? I
thought you did not work in the wine trade?

Dark Helmet

Good example of better Chardonnay?
 

>RV, what exactly is your occupation that you taste 50+ wines per week? I
>thought you did not work in the wine trade?
>

I don't I'm a retired transportation logistics business owner. Wine has been
my hobby for the past twenty years. I have a large cellar of about 5000
bottles and I have a lot of friends who are wine geeks. I also do a some work
with restaurants and catering firms in helping them with their wine lists and I
attend one or two industry tastings a week as a guest since I buy a lot of wine
for personal consumption and recommend a lot of wine to my friends. A wink and
a nod can get you a long way sometimes. FYI, for some reason only about half
of your posts show up on my news reader ( it happens to Bill Spohn's and Sale's
post too). I get garbled binary files instead that are unreadable.)
Bi!!

Good example of better Chardonnay?
 

"RV WRLee" > wrote in message
...
> I don't I'm a retired transportation logistics business owner. Wine has
been
> my hobby for the past twenty years. I have a large cellar of about 5000
> bottles and I have a lot of friends who are wine geeks. I also do a some
work
> with restaurants and catering firms in helping them with their wine lists
and I
> attend one or two industry tastings a week as a guest since I buy a lot of
wine
> for personal consumption and recommend a lot of wine to my friends. A
wink and
> a nod can get you a long way sometimes. FYI, for some reason only about
half
> of your posts show up on my news reader ( it happens to Bill Spohn's and
Sale's
> post too). I get garbled binary files instead that are unreadable.)
> Bi!!

RV, does "transportation logistics business owner" have anything to do with
the distribution of wine? If so, you must understand that a wink and a nod
would probably get you a lot more than it would the rest of us in
wine-stone-age Ohio.

Also, not sure why my posts would be garbled, unless I've tasted a few too
many myself!

Dark Helmet

Newsreaders (was Good example of better Chardonnay?)
 

>RV WRLee" > wrote in message
...
FYI, for some reason only about
>half
>> of your posts show up on my news reader ( it happens to Bill Spohn's and
>Sale's
>> post too). I get garbled binary files instead that are unreadable.)

I'm assuming you mean me (no Sale posts here I know about). Are you using AOL
newsreader? Sometimes I don't get my own or Bill's posts because they're too
long (I can read by clicking on "list unfiltered"). But never got one garbled.
Newsreaders can be funny beasts. My most perplexing issue on this newsgroup is
Mark S. from upstate NY. His (valuable) posts show up on my newsreader, but not
if I use the offline newsreader. I know that some folks have trouble with
diacritical marks, too.
Dale

Dale Williams
Drop "damnspam" to reply

Good example of better Chardonnay?
 

"RV WRLee" > wrote in message
...
> >I tried the Ramey recently. I can't say it's not a good bottle of wine,
but
> >it had a very strong flavor of botrytis that completely concealed the
fruit.
> >IMO botrytis has no place in Chardonnay. I'm a purist on that issue.
>
> Perhaps it was an off bottle. I haven't had any botrytis issues. Which
> vineyard designation was it?

IIRC, it was the 2001 Russian River Valley Chardonnay. I purchased it
recently at a local wine shop on the clerk's *stellar* recommendation. It
was just under $40. I expected much more classic California style. BTW,
this was not a "corked" or "off" bottle. I know botrytis when it hits me in
the face!

Tom S

Good example of better Chardonnay?
 

>RV, does "transportation logistics business owner" have anything to do with
>the distribution of wine? If so, you must understand that a wink and a nod
>would probably get you a lot more than it would the rest of us in
>wine-stone-age Ohio.
>
>Also, not sure why my posts would be garbled, unless I've tasted a few too
>many myself!
>

No, I do not now nor have I ever had any involvement in any kind of wine
business in any capacity. I do a little consulting with a couple of
restaurants when they are tasting wines to add to their wine lists. My
compensation for that service is that I get a nice lunch and I get to taste a
lot of $10-$20 wines. It's my news reader not your typing that garbles the
posts.
Bi!!