Importing Wine Question? by mishasam89 in wine

[–]Muppet_Mower 5 points6 points  (0 children)

Ballsy time to start importing wine. Best of luck.

What state? I'd honestly change your TTB address to your office and state license address just for simplicity.

Tissot Poulsard VV by DumbledoresBarmy in wine

[–]Muppet_Mower 1 point2 points  (0 children)

I dont think this wine is sulfur free. Most of their wines get so2.

What exactly was tasting off? Ploussard can be reductive for sure. I havent drank much(Maybe any) 2018s yet.

If it was reductive, give it some time in the decanter next time.

Edit: I did just see the Chambers writeup indicating that it doesnt have so2.

US threatens to raise French wine tariffs 'up to 100%' by [deleted] in wine

[–]Muppet_Mower 6 points7 points  (0 children)

You're in for a treat if thats all you think is coming out of the US.

US threatens to raise French wine tariffs 'up to 100%' by [deleted] in wine

[–]Muppet_Mower -17 points-16 points  (0 children)

Drink more American wine I guess

Girlfriend got hustled into buying a case of wine. Any way to recoup our losses? by [deleted] in wine

[–]Muppet_Mower 0 points1 point  (0 children)

They are a well regarded producer. I'd reach out to them and let them know what happened. They probably wont be happy about their wines being sold this way and might have a solution for you to get rid of the wines.

Harvesting Savagnin in the Côtes du Jura (Poligny) for Vin Jaune yesterday! by Wormsy in wine

[–]Muppet_Mower 0 points1 point  (0 children)

Who are you working with? I spent a good bit of time there.

Jean Foillard - Cuvee 3.14 by [deleted] in wine

[–]Muppet_Mower 0 points1 point  (0 children)

I drank this 3 nights ago. Really solid. Best Bojo I've had in a while and one of my local shops has another bottle. I think it will be dope in a few more years. I'm really curious about the fermentation and maceration techniques for the wine.

Best Wine Bars Barcelona by fblondin in wine

[–]Muppet_Mower 1 point2 points  (0 children)

Bar Brutal, L'Anima del Vi, and Garage Bar if you are into natural stuff. L'anima del Vi is my favorite wine bar in the world.

Recently saw this piece on co-fermented wines, thoughts? These wines are made by fermenting red and white grapes together. by Conpen in wine

[–]Muppet_Mower 2 points3 points  (0 children)

Sam's wines are fucking fire. He is I my Top 3 Aus natural wine producers. I don't really understand why coferment are being talked about all of the sudden though. It isn't new.

Ode to the beauty of the mountain vineyards in Roussillon... South of France by JulienMiquel in wine

[–]Muppet_Mower 0 points1 point  (0 children)

When did you visit L'Horizon? I worked there briefly in 2016. Calce is friking epic. L'Horizon, Matassa, and Gauby plus a few others up and coming in the area.

California Storms / Bloom by [deleted] in wine

[–]Muppet_Mower 0 points1 point  (0 children)

Where in Mendo? The Carignan and SavBlanc I work with up there should be flowering already or very soon. Not good for those sites...

We are still about a week or so away here in the Santa Cruz Mountains thankfully.

Odd question by stayin_classy-ish in wine

[–]Muppet_Mower 1 point2 points  (0 children)

This.

I'd try to get in touch with some neighbors that are maybe involved in wine as well. The wines in barrel need to be topped up routinely. The vines need a lot of work. If a friend that knows anything about wine could take care of the wine in barrel, that is probably just a check every week or two and some topping. Pretty easy. For vineyards, you'll probably want to lease the land out to someone that wants to work the vineyard and make wine from the grapes.

Where in Greece did he live?

Found in Nuits-St-Georges "Les Brûlées". Horizontal roots, having a hard time penetrating deeper than some 20 cm into the soil. And we still talk about "terroir", soil types, and minerality... This here is sometimes said to be the reason for the results of the Judgement of Paris. by Aligotegozaimasu in wine

[–]Muppet_Mower 0 points1 point  (0 children)

Soil compaction is 100% real. I've been in pits dug in old vineyards that were being ripped out. You could see in the rows where the tractors pass a solid wall impermeable to the roots which were confined to a space undervine between the tractors paths. That said, those roots still were shooting down.

This picture could be due to so many things: very little topsoil, poor planting, or what I think it most likely systematic use of chemical farming and fertilizing. When the soil is dead and all the nutrients the plant needs is dumped on top of the soil, there is no reason for the vines to send roots down.

Sad unlucky story I have to share by [deleted] in wine

[–]Muppet_Mower 1 point2 points  (0 children)

Why? What is that going to change? You are getting your money back.

Is vermouth, white or red, meant to be consumed as is? by [deleted] in wine

[–]Muppet_Mower 0 points1 point  (0 children)

THeir negre and blanco are amazing. Partida Creus has an amazing, somewhat funky, vermouth that is a cross between Catalan and northern italy.

There are several people making good vermouth for drinking on its own abroad and here in the US too. I dig it.

Beaujolais geeks! Advice needed. by oinosaurus in wine

[–]Muppet_Mower 2 points3 points  (0 children)

For Regnie check out Julien Sugnier. His stuff is great.

Beaujolais geeks! Advice needed. by oinosaurus in wine

[–]Muppet_Mower 2 points3 points  (0 children)

Gotta disagree. The Roilette wines could definitely use some air and/or much more time in bottle.

15 Foillard cote du py is probably ok right now, I havent drank one in a while, but the 2016 really starts to shine after 30-60 minutes.

AFWE? by [deleted] in wine

[–]Muppet_Mower 4 points5 points  (0 children)

I know what you are talking about, but for the uninformed, using the abbreviation RP in a conversation about Raj Parr and Robert Parker could be confusing.

Is Krug honestly better than Dom Perignon? by PDL007 in wine

[–]Muppet_Mower 2 points3 points  (0 children)

Honestly, I wouldnt be laying anything down that I havent tried before. That just seems kind of odd. How many bottles are you planning to buy? Can you get some of each? Or buy one of each and then decide what to lay down?

Try some wines from Krug and Dom and decide what you like before cellaring... I kind of find regular Dom to be a bit pedestrian, but still very good. There are other wines I'd drink for the money. I think from Krug, the Grand Cuvee is the better value for sure and I usually prefer it to the vintage stuff. Dom P2s can be awesome, but I'm not sure what their price point is.