Crikey, boys, they've relgated us to oenological dotage!
Either that or he's telling us gently that we are toss-pots.
On the Burgs, many 91s are not yet ready; many 93s are coming into prime time - your poor bottle was probably just that, rather than an indicator of more generalised decrepitude, Tom.
Caveat - far more people drink Burgundies too old than too young. If you must sin one way or the other, better to sup when the fruit still courses than when it has flown, I say.
I have two more bottles of this wine. I'll wait another six months to one year and try again.
Tom Schellberg
I'd say that a dry wine is better defined as a wine with a low quantity of residual sugar.
of it imparted through aging in
No. Tannins in wine come from stalks/pips/skin, above all skin. Although oak does contain tannin, not all barrel aging of reds will increase tannins. It depends on whether it's new oak, or not, how high an original tannin level you start with and so on. If you don't believe me go to taste the Hospice de Beaune wines before the Auction in late November. The wines have just concluded their fermentation in vats (oak or s/s) and have most certainly NOT had time to absorb tannins from the wood. If you actualy TASTE young wines, during the first few months of their lives, you will find that your statement is in error, I'm afraid.
Furthermore, in the aging process, tannins polymerize and form deposits, and therefore good aged wines are LESS tannic than theiy were in their youth. I really don't know where you got such an erroneous view of red wine evolution, but believe me (and quite a few of the other more knowledgeable members of the NG) when they tell you it IS erroneous.
Not a bad analogy but then you RUIN it by talking utter nonsense.
the Rhone Valley.
No. Firstly Muscadet is considered to be a Loire wine not from the Rhone. Secondly, although bad examples show as quite sharp, they have FAR less acidity than say a Saar or Ruwer wine from a minor year which really can sear your mouth! As Dale says, Savennières is often considerably more acidic.
Generally, please don't be put off from contributing, but you should perhaps make a little more effort to get your facts right, as Emery says (and despite his disclaimer, he's no slouch when it comes to wine knowledge).
All the best Ian (To reply by email PLEASE don't use "Reply to" bu use my name at wanadoo.fr) Thanks.
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