Note that the Burgundy list has the villages and the GCs, but it doesn't list
which vineyards are entitled to 1er Cru status (and Alsace doesn't list Grand
Drop "damnspam" to reply
Yes, but it does not specify that wines should be labelled as dry or
semi-sweet or sweet. This is quite maddening, you don't know until you
open the bottle or ask someone who has already tasted it. The Germans
at least label this. So you see, even in Alsace the labelling is
It is too bad, before I met you I did not know there were ANY crus in
How is the millesime looking? With all this heat and the storms, I am
surprised you are still talking of harvest...
And BTW, when will you make another Vintage?
It started as a nasty exchange a few months ago, very ugly. So what
you are reading now is quite tame in comparison. No, it has gone back
to civilized discussion. And people have decided to boycott only bad
expensive french wine... ;-)))
In article , Mike Tommasi
I agree it can be maddening. But there's hope beyond Trimbach. I have
previously mentioned reports that Olivier Humbrecht is including sweetness
ratings on back label as of 2001 vintage of Zind-Humbrecht. I've had regular
Z-Hs that range from bone-dry to fully sweet, and you can't neccesarily tell
from the bottling- the same vineyard/grape combo can be off-dry one year, bone
dry the next, and fairly sweet the following. I admire Olivier for his
dedication to his beliefs (concentration and terroir dominance), but his
decisions to let the wine ferment to it's "natural" point can lead to
confusion. This scale should help. This is scale he is using for his
"Indice: level of sweetness on the palate. This note combines the sweetness,
acidity, alcohol and overall structure of the wine. It ranges from 1 to 5. 1:
In article , "francis boulard"
I certainly don't think many people here would regard your answering my
questions as spam. I'm going to CA Sunday, maybe I'll call Joshua Tree (I'll be
in Laguna, not that far from Pasadena). Thanks for info.
As an aside, CA state laws are somewhat easier on stores as importers than most
states. So lots of unique things (and grey market stuff) ends up there. They're
not free of the 3-tier system, but it strangles them less. Maybe you'll hook
up with a small high-quality but national-scale US importer (Terry Thiese, or
maybe Joe Dressner - I think he only imports Leclapart right now).
Thanks for info. I'll try to locate, or I'll have to wait till I go to France
Drop "damnspam" to reply
. I've had regular
: Z-Hs that range from bone-dry to fully sweet, and you can't neccesarily tell
: from the bottling- the same vineyard/grape combo can be off-dry one year, bone
: dry the next, and fairly sweet the following.
Gee, this sounds like the old Prince Poniatowski(sp?) Vouvrays. He refused
to even label the bottlings with 'moulleux' 'sec' etc. saying 'the vintage
should speak for itself'. Yes, but is that _cremant_ in that bottle? :)