tag:blogger.com,1999:blog-6745003136564123305.post129003332178842928..comments2024-02-25T02:50:53.858-08:00Comments on HoseMaster of Wine™: Lo Hai Qu on The Death of Wine CriticsRon Washam, HMWhttp://www.blogger.com/profile/11238869156614617705noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-6745003136564123305.post-82587105009472198732013-09-24T04:09:03.499-07:002013-09-24T04:09:03.499-07:00Hilarious post and I think you hit it right on the...Hilarious post and I think you hit it right on the nail about how millenials buy anything, not just wine. I wonder if Wine Spectator is going the way of Newsweek?<br /><br />SomeshRaohttps://www.blogger.com/profile/06832082608132112243noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-54158197457186769452013-06-28T23:24:39.639-07:002013-06-28T23:24:39.639-07:00Great article - I never listen to critics. I want...Great article - I never listen to critics. I want to select great wines based on what my friends tell me.Anonymoushttps://www.blogger.com/profile/06862248223783101121noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-83527890391442966162013-03-22T11:03:59.040-07:002013-03-22T11:03:59.040-07:00yes, Thomas - there are such a thing as 'Calif...yes, Thomas - there are such a thing as 'California Rhones'. :) Some are even under 14% alcohol. ;)<br />Actually the wines have been well received by the NY/East coast market, who used to disdain CA. (and still do many, rightfully so.)<br /><br />Ron, thanks for the nice reply back. Look forward to pouring for you tomorrow at RRSF!Two Shepherdshttps://www.blogger.com/profile/13426506978949387662noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-12904498465323420032013-03-16T18:52:06.697-07:002013-03-16T18:52:06.697-07:00Paul,
103 comments, and you win Best Comment. &quo...Paul,<br />103 comments, and you win Best Comment. "3 Muscat-Tiers" is brilliant! You Dumas blog proud. <br /><br />You should have your own blog.Ron Washam, HMWhttps://www.blogger.com/profile/11238869156614617705noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-77679546650892896682013-03-16T14:15:30.915-07:002013-03-16T14:15:30.915-07:00Last!
Now you tell me: "Wine critics get ol...Last!<br /><br />Now you tell me: "Wine critics get old and die. Things work in cycles. Wine critics before Parker had only negligible influence. Then they arguably had too much. Now they're certainly on a bit of a down cycle, more to do with age and boredom than anything else. And in twenty years, they'll be huge again."<br /><br />20 years I gotta wait? And forget the "again" part. But I'm not waiting. No sir, I'm moving on to where the real money is. I'm unveiling a lineup of three Muscats. They will be exactly the same except for their prices and colorful feathered neckers (red, yellow and green). They will be marketed as... wait for it... the Three Muscat Tiers.PaulGhttps://www.blogger.com/profile/05409346656762573929noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-66115913618323783772013-03-13T20:54:15.868-07:002013-03-13T20:54:15.868-07:00sorry i missed them, but i'm glad to hear they...sorry i missed them, but i'm glad to hear they held up wellAnonymoushttps://www.blogger.com/profile/13849290999060380035noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-25991752712597854402013-03-12T17:20:15.229-07:002013-03-12T17:20:15.229-07:00oh no... a frustrated and swearging blogger again....oh no... a frustrated and swearging blogger again. I guess your blog won't survive many many winecritics ;-)<br />enjoy the show...must (will) go onüyvesbeck.winehttps://www.blogger.com/profile/12381956119355551222noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-354612931365559512013-03-12T07:38:13.593-07:002013-03-12T07:38:13.593-07:00But I made 100.But I made 100.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-79540063624546189992013-03-12T07:28:25.911-07:002013-03-12T07:28:25.911-07:00Man, did I mess that one up!Man, did I mess that one up!Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-74920486371680378712013-03-12T07:27:52.145-07:002013-03-12T07:27:52.145-07:00oops--make that wineknured. Stupid to put an e nex...oops--make that wineknured. Stupid to put an e next to an r on the krboaed......Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-76818617818054344142013-03-12T07:27:10.308-07:002013-03-12T07:27:10.308-07:00Gabe:
All my old wines are long digested. The las...Gabe:<br /><br />All my old wines are long digested. The last commercial wines I produced were 1992 vintage, which was not a good year here; so bad, that it catapulted my finances right out of the business.<br /><br />Anyway, in the cellar I held Rieslings and Gewurztraminers produced from 1985 to 1992. In 2004 I hosted a group at my home where we finished them all off. Some held up spectacularly, especially the earlier Rieslings.<br /><br />wineknued:<br /><br />Calcium carbonate is a measurable way to reduce acidity--cold stabilization is not, and Gabe likely has a point about the negative nutrition possibility, but that's out of my league.Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-90503080116043288122013-03-11T21:13:26.115-07:002013-03-11T21:13:26.115-07:00Wineknurd,
I've had a hundred comments before ...Wineknurd,<br />I've had a hundred comments before on a post, and didn't get a Poodle. I did, however, get a migraine. I prefer the migraine.Ron Washam, HMWhttps://www.blogger.com/profile/11238869156614617705noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-81776628223771826392013-03-11T19:12:57.915-07:002013-03-11T19:12:57.915-07:00thomas,
i did mean to say that low pH is good for...thomas,<br /><br />i did mean to say that low pH is good for aging potential. now whats up with our bottle trade? how about i send you a young riesling in exchange for an old riesling (no pun intended)<br /><br />wineknurd,<br /><br />I've never heard of cold stabilization before fermentation before. My guess is that there would be some sort of nutrient depletion caused by holding wine at such low temperature for such an extended period of time, but that is just a guess. The real answer is probably that calcium carbonate is faster and easier. <br />any suggestion for reading material about that german wine research on pH?Anonymoushttps://www.blogger.com/profile/13849290999060380035noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-79998636541408592792013-03-11T16:49:10.697-07:002013-03-11T16:49:10.697-07:00Thomas & Gabe- Why not a cold stabilization to...Thomas & Gabe- Why not a cold stabilization to remove tartaric acid rather than calcium carbonate?<br /><br />If we get to 100 comments does Ron get a poodle?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-69406942076652772992013-03-11T15:07:36.753-07:002013-03-11T15:07:36.753-07:00All Boisset momories were erased from my brain aft...All Boisset momories were erased from my brain after seeing Jean-Charles' Junk in Mondovino! And now you've brought them all back - Thanks a lot! Cana, pre-Summit and Galey days.McSnobbelierhttps://www.blogger.com/profile/13820928126030348910noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-60406172005887869172013-03-11T10:17:40.717-07:002013-03-11T10:17:40.717-07:00Ah, an old Cana Gewurztraminer buyer has emerged.....Ah, an old Cana Gewurztraminer buyer has emerged...<br /><br />Yeah, Chris, that visual has been making the rounds, which may not be a good thing for Boisset.<br /><br />Remember the days when we sold Boisset???Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-61237859222935874932013-03-11T09:23:52.903-07:002013-03-11T09:23:52.903-07:00Perhaps Jean-Charles has it right with what moves ...Perhaps Jean-Charles has it right with what moves wine. Golden Women hanging from the rafters serving him wine! Is that Gina Gallo?<br />http://www.bloomberg.com/photo/nina-sawant-/300717.html<br /><br />Thomas, maybe you should have used that in marketing Cana Vineyards.McSnobbelierhttps://www.blogger.com/profile/13820928126030348910noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-49455946947735591672013-03-11T09:19:33.360-07:002013-03-11T09:19:33.360-07:00Ron My Love,
I have been devastatingly wrong, so I...Ron My Love,<br />I have been devastatingly wrong, so I got you beat.<br /><br />wineknurd,<br />Sam is just fine by me... Samantha Duganhttps://www.blogger.com/profile/05214278596698698245noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-26637697181698691772013-03-11T08:52:22.194-07:002013-03-11T08:52:22.194-07:00Ron,
pH(shawww) to you. Ron,<br /><br />pH(shawww) to you. Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-83530971193883384702013-03-11T08:43:43.334-07:002013-03-11T08:43:43.334-07:001WineDoody,
I'm afraid that, aside from a basi...1WineDoody,<br />I'm afraid that, aside from a basic understanding, I don't care much about wine chemistry. When push comes to shove (I don't even know what the expression means), it's all about the alcohol. The rest of the chemistry is the just the lame set of backup dancers.<br /><br />And then the chemists want to know why people like the 100 point scale, when it's really about the pH. Ron Washam, HMWhttps://www.blogger.com/profile/11238869156614617705noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-47612063025683187432013-03-11T08:21:08.888-07:002013-03-11T08:21:08.888-07:00Joe,
pH IS the wine...
Gabe,
I'm sure you m...Joe,<br /><br />pH IS the wine...<br /><br />Gabe,<br /><br />I'm sure you meant to say that low pH gives a wine good aging potential. Riesling has a long, long shelf life--and we all know about beat-up Chardonnay's potential shelf life.<br /><br />Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-46783106155569231442013-03-11T08:08:51.883-07:002013-03-11T08:08:51.883-07:00Ron - yeah, like all good masturbation episodes, i...Ron - yeah, like all good masturbation episodes, interest trailed off very quickly after the peak... <br /><br />I will say that s a total nerd, I do enjoy following along. I'm just sure that most fine wine consumers would simply look at this all and think "uhm... what about **the wine**?!??"Joe Robertshttps://www.blogger.com/profile/12302860568125840279noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-19658395616548120882013-03-11T07:17:51.930-07:002013-03-11T07:17:51.930-07:00wineknurd,
if there is a way to change malic ...wineknurd,<br /><br /> if there is a way to change malic acid into tartaric (or vice versa), I am not familiar with it. During the grape growing season, pH goes up as BRIX go up, with the malic acid and tartaric acid working somewhat in parallel with each other.<br /> The most common pH manipulation used in the Willamette Valley is the addition of Tartaric Acid to lower the pH. keeping red below 3.6 is usually the goal, although anything more than a gram per liter can make a wine taste "sharp".<br /> As Thomas said, you can add Calium Carbonate to raise the pH, although the byproduct will be h2o, and too much of that will obviously give your wine a "watered down" flavor.<br /> The same way every move in chess has a counter move, every thing you do to "fix" a wine will also have an undesired side effect.<br /><br />As far as millenial buying habits, my point was that their choices are limited to what is available in thier state, and that inventory is controlled by distributors. while they may not be looking for wines with a high scoring pedigree, those wines are much more available, whether they know it or not.<br /><br />And I"m glad we agree that a high pH gives a wine good aging potential. Yet you never hear anyone talk about pH when they talk about whether a wine will age well. I find that odd.Anonymoushttps://www.blogger.com/profile/13849290999060380035noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-85155870925145235642013-03-11T06:43:55.544-07:002013-03-11T06:43:55.544-07:00wineknurd,
In winemaking, "control" is...wineknurd, <br /><br />In winemaking, "control" is often deceiving. <br /><br />Acid levels can be affected via harvesting regimens (pick sooner or later), but that's not an exact science, and I don't think I've ever met or interviewed anyone who sets out to grow grapes that way. <br /><br />Some acid manipulations reduce one acid more so than another acid. (I believe calcium carbonate addition reduces tartaric but not so much malic, or maybe it's the other way round; I've been away from it for quite some time). <br /><br />In any case, next to microbial considerations, the real issue is acid manipulation's affect on pH, since the pH/acid relationship is not necessarily one-to-one. Thomashttps://www.blogger.com/profile/07322028233207741737noreply@blogger.comtag:blogger.com,1999:blog-6745003136564123305.post-73964970352423096492013-03-11T04:47:43.875-07:002013-03-11T04:47:43.875-07:00Thomas- Not intentionally posting anonymously, its...Thomas- Not intentionally posting anonymously, its an open ID that I use on other boards. My name is Chris, and I enjoy wine and discussion.<br /><br />However, my "gatekeeper" spiel as intended only relates to Ron's post, and that is entirely from the millennial point of view towards wine critics. Millennials are not involved in the distribution network, but are involved with the retailer. Just wanted to maintain that focus there, but we can certainly apply the concepts further back on the 3 tier system where the end-buyer is no longer involved.<br /><br />Gabe- I believe you are also slightly off the topic of millennial buying preferences, and that the spike in sales due to magazine scores was not from their demo. I never claimed that scores weren't effective marketing, but that they targeted a different demographic (the "collector" demographic).<br /><br />Also, you need look no further than the century of research conducted by German winemakers to understand that low pH = long lived wines.<br /><br />I have a question for you wine maker types that relates to something I deal with in my career as pertains to microbial activity. Bacterials LOVE malic acid, but tartaric not so much. This makes perfect sense- wines go through MLF but not TLF.<br /><br />is there a way to control or manipulate either malic or tartaric acid levels during growing or fermentation? Or can you only manipulate total acidity, which affectes all acids regardless of composition?Anonymousnoreply@blogger.com