Wine Geekery

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Originally Posted by nickwm21

Random question for the wine dorks.

In my small home, for long term wine storage, my ghetto wine cellar is my crawl space. I’m laying bottles in “higher end” storage totes. These totes have a gasket seal. Should I pull that seal out or drill a hole in the tote for limited air flow?


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Longer term storage needs to have no sunlight, no movement, and limited intra-day temp fluctuation. Seasonal temp changes are normal but you wanna work to limit the diurnal swings. So I'd leave the seal in place.

Thanks.

Yeah the crawl space is the definition of a crawl space, belly access only… and certainly checks all those boxes.


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Thanks.

Yeah the crawl space is the definition of a crawl space, belly access only… and certainly checks all those boxes.


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My boss gave me this single bottle of Chapoutier riesling the other day and I decided to open it this afternoon cuz it's plenty old already so no reason to keep it around much longer. Crazy color in the glass that's more reminiscent of modern orange wine than traditional Alsatian dry riesling. No petrol on the nose but some interesting jasmine, almond tart, and lees instead. Teeny bit of sweetness and nice crisp acidity with some interesting tho muted orchard fruit on the palate. Def past its prime but fairly compelling nonetheless. It'd be better with some veggie fried rice. Attachment 469187

yum^^^

Reisling past it’s prime at 11 years? I thought that dry reisling generally went way beyond that. Is that only certain styles?


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All depends on the bottle. Additionally, people definitely like things during different points on their "prime" bell curves. I haven't had the opportunity to drink a ton of old wine, but I've generally found that I like things more on the front half of the evolution than I do on the back half.

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Originally Posted by Cruiser

My boss gave me this single bottle of Chapoutier riesling the other day and I decided to open it this afternoon cuz it's plenty old already so no reason to keep it around much longer. Crazy color in the glass that's more reminiscent of modern orange wine than traditional Alsatian dry riesling. No petrol on the nose but some interesting jasmine, almond tart, and lees instead. Teeny bit of sweetness and nice crisp acidity with some interesting tho muted orchard fruit on the palate. Def past its prime but fairly compelling nonetheless. It'd be better with some veggie fried rice. Attachment 469187

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Double yum

Made a nice plate the other day and uncorked this Reynvaan that worked well. Delaurenti here in Seattle ships to the door with amazing goodies.

Attachment 469248


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^^^ Legit spread!

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Originally Posted by neufox47

Reisling past it’s prime at 11 years? I thought that dry reisling generally went way beyond that. Is that only certain styles?


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Sweet riesling is often especially long lived. Some drier styles hold up better than others. '12 wasn't a great vintage and I suspect this bottle may not have been perfectly kept but he got it for small money and passed it along cuz he's not into old French riesling.

I get a kick out of that kind of stuff but in this case I think the wine was certainly more interesting than it was delicious. For me, good wine has got to satisfy both tests.

What were people drinking last night?

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American Pinot sucks where as French Pinot is not bad. Huh, who knew?

try the NZ pinot

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Originally Posted by liv2ski

American Pinot sucks where as French Pinot is not bad. Huh, who knew?

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Gotta look for the cooler climates, fog is a nice touch. Oregon or coast of California.


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Disagree about American pinot sucking.

Our big winner of the holiday was a 1980 Dow's port.

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Originally Posted by Art Shirk

What were people drinking last night?

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Grower Champ over here

I don’t think anyone beyond folks in major CA or NY metros need apply but if you see the Jean Ginglinger Blanc Gris be sure to pick up a bottle or two. Hauntingly good, the only things that compare were bottles we foolishly opened during the COVID glut.

Oh, for chrissake, there’s plenty of delicious Pinots in Oregon and California.
Shut up.

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Originally Posted by plugboots

Oh, for chrissake, there’s plenty of delicious Pinots in Oregon and California.
Shut up.

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:D:the_finge

I’m going to finish this bottle and not reassess in the morning. It drinks more like an oxidative Jura than anything I’ve ever had from the PNW. Come have a drink the next time yr in SoCal.

I'm very fortunate to be able to taste as much as I do. Some tastings are better than others tho...
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^^^that’s all over the place.

I went back to the winery that made me really notice Pinot Noir, Windy Oaks in Santa Cruz. Was just as good as I remember, good enough to join the wine club.

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Years ago I had a stash of that Zind-Humbrecht, older vintages of course. Fuck that stuff was good.

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Originally Posted by Cruiser

I'm very fortunate to be able to taste as much as I do. Some tastings are better than others tho...

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Alsace is such a mixed bag but you can always count on Zind Humbrecht to bring the kind of acidity that keeps their wines feeling buoyant and alive as they age. Imma fan. Although they're proud of that juice. That clos hauserer monopole was like fifty bucks wholesale and it's not even grand cru.

Had this cool old port last night and these 2 neat armagnacs today. Port was showing nicely tho prolly over the hill. '64 yak was tits.
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