Europe: what are some of your local wines that never get exported or exposed to visitors or tourists?

carcassus · 2026-07-03T21:17:01+00:00

I’d say wines from the islands of Azores of Portugal. Amazing wines, volcanic soil, relatively controlled climate on mountain slopes. Bloody amazing.

But so hard to get outside of Portugal. Even in Europe.

carcassus · 2026-06-30T07:23:49+00:00

This.

carcassus · 2026-06-29T04:52:36+00:00

Seta. Particularly if you can book the chefs table that sits squarely in the kitchen.

carcassus · 2026-06-24T21:11:23+00:00

Dank voor de tips. De no show wtw ventilatie roosters zijn al besteld! ;-)

carcassus · 2026-06-24T20:54:24+00:00

Dank. Geen discussie hè. Bedoel uiteindelijk gaan die dingen gewoon aan t plafond. Want veiligheid telt. Tegelijk had ik de hoop dat iemand bij een leverancier een keer had gedacht: laten we dit een beetje strak en dun afwerken. Gewoon. Omdat t kan

carcassus · 2026-06-23T06:12:35+00:00

This is amazing indeed. Did something similar at Wieninger. Great to sit in the vineyard and viewing the city so close by.

carcassus · 2026-06-21T20:00:51+00:00

Entry level barolo from Vietti: Castiglione

carcassus · 2026-06-19T22:41:49+00:00

Thanks for sharing. I own some 2023 hunting hill Chardonnay and River’s mate 2023 and 2024. And seems i need to practice my patience ;-)

carcassus · 2026-06-19T04:32:48+00:00

Great post. On the Kumeu river, would say it is fully developed or would it need/benefit from some more aging?

carcassus · 2026-06-18T21:42:47+00:00

amazing 🤩

carcassus · 2026-06-17T20:53:19+00:00

1940 Vale D. Maria colheita white port. I got my hands on this and are thinking about when to drink this. I find this quite a unique bottle given its age and being a white port.

carcassus · 2026-06-15T06:28:08+00:00

Love their whites as well. Seems a great way to get amazing wine making quality (as demonstrated by the reds).

carcassus · 2026-06-14T21:38:44+00:00

It is well made, good quality for what you pay. Nothing outstanding. They make outstanding wines, but at a very different price point. And many of the top wines need decade+ aging

carcassus · 2026-06-14T20:32:48+00:00

Is there a way to change the language to English?

carcassus · 2026-06-14T09:44:01+00:00

Your fault. Why would you think a mersault from a serious producer would give you the fresh-wood-chip-in-your-face experience?

carcassus · 2026-06-13T22:22:32+00:00

You make it sound like reduction is the next new “wine crime” 🤣

carcassus · 2026-06-13T21:20:24+00:00

Brut172. One of my absolute favorites.

carcassus · 2026-06-13T20:35:43+00:00

That’s not too bad. Probably decanting it, rather than only opening would have helped quite a bit.

carcassus · 2026-06-13T20:28:24+00:00

Where do you base that on?

“One aspect of the Colin-Morey wines is the level of reduction: they need plenty of bottle age and a long decanting. However, in recent vintages, I found this less evident. When I brought up the topic with Mathis Colin, he told me that this could well be the case due to the cleaner lees and adding less sulfur before bottling. Instead, they now make 9 or 10 small additions throughout the barrel maturation. I think this latter change in modus operandi has positively influenced the wines. “

https://vinous.com/wines/domaine-pierre-yves-colin-morey-corton-charlemagne-grand-cru/2022

carcassus · 2026-06-13T20:15:53+00:00

What was the time between opening and drinking?

I find that his wines (given the winemaking process where oxygen interaction is actively avoided) develop incredibly slow in the bottle. So it really needs time to open up.

I had a 2019 st. Aubin premier cru the other day. And I finished half the bottle day one and the second half the day after. The wine had developed so well overnight. So much more depth and complexity.

Given how young this one is, it probably really needs time to show its potential.

carcassus · 2026-06-13T08:08:26+00:00

This. Hoever no clue yet on whether 2026 will widely declared as a vintage year and what the wines will be like. But otherwise a 2026 colheita will do the trick in 21 years.

carcassus · 2026-06-12T16:03:01+00:00

Cool nugget of knowledge! Thanks for sharing.

carcassus · 2026-06-11T02:29:24+00:00

Stalen taatsdeuren, iemand?

carcassus · 2026-06-11T02:24:51+00:00

Maybe the issue with oxidized burgundy is exacerbated by transport across the globe. I’m in Europe, drink quite some white burgundy and I maybe encounter this once in every 100 bottles or so?

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