Sea urchins in North America do taste like sewage more often than not. Try the ones in japan or Italy, they are food sweet. I agree with food pairing. Many a time i wasted wine with meals. I should save the wine for after meal at the instant the pairing does not work. Most of the time i enjoy wines on its own. I don’t have much luck getting wines that ppl say “this wine needs food “.
Thanks for all of the thoughts. I don't think I have ever said this wine needs food but I do know what they mean - the wine isn't delicious. I'll keep the urchin tip in mind, maybe it will become less overrated for me.
I completely agree with every one these four topics. People really need to be far more chilled about drinking wine. Drinking windows should be chucked out of the window. Who the f**k cares about wine temperature? We kind of get that don't we? My wine is off by 2 degrees for Christ's sake. The perfect wine with food. C'mon, please get over that. Finally, the great vintage. Jesus, we don't all drink left bank Burgundy. Most good wine makers make good stuff every year. WT
Thanks for all of the thoughts. I definitely don't want my red wine right out of the fridge but beyond that it doesn't warrant much conversation. Your last point is very important here as we have never had more quality wine available to drink due to the progression in winemaking and winemakers focusing more and more on quality.
I’m a second generation collector and I haven’t heard any respectable critic use the phrase “vintage of the century”. Please correct me if you can but none of the following publications used that phrase: Parker, Vinous, Wine Spectator, The Wine Independent and others. JM Quarin did highlight the 2022: smoothness of 1959, power of 1961, forget 1982! He is intentionally trying to avoid your phrase.
Thanks for the thoughts but I am pretty sure I have seen the term in the Wine Spectator. I also have become less of a fan of 'respectable critics' over the years as they simply don't bring enough value and are exclusionary. Be that as it may, my two favorite respectable critics are Jeb Dunnuck and the folks at Vinous although I am no longer an active subscriber.
@@DrinkinItIn Thank you for your response. I absolutely agree with your assessment of the critics. The only notes that are useful to me are my own, and I am nowhere near as knowledgeable, perceptive, expressive, strict or objective as those pros. I also like to get wine notes from non-wine people. For example, tea drinkers focus on texture and place wines on the broader map than “one of the firmer Pommards”.
@@fruitysalt Agree that even though I am not as consistent, knowledgeable, etc as the critics I think it important for people to get confident with their own tasting. I do use the Top 100 lists to gauge trends and look for ideas. I love your last point, never considered that.
Sea urchins in North America do taste like sewage more often than not. Try the ones in japan or Italy, they are food sweet.
I agree with food pairing. Many a time i wasted wine with meals. I should save the wine for after meal at the instant the pairing does not work. Most of the time i enjoy wines on its own. I don’t have much luck getting wines that ppl say “this wine needs food “.
Thanks for all of the thoughts. I don't think I have ever said this wine needs food but I do know what they mean - the wine isn't delicious.
I'll keep the urchin tip in mind, maybe it will become less overrated for me.
I completely agree with every one these four topics. People really need to be far more chilled about drinking wine. Drinking windows should be chucked out of the window. Who the f**k cares about wine temperature? We kind of get that don't we? My wine is off by 2 degrees for Christ's sake. The perfect wine with food. C'mon, please get over that. Finally, the great vintage. Jesus, we don't all drink left bank Burgundy. Most good wine makers make good stuff every year. WT
Thanks for all of the thoughts. I definitely don't want my red wine right out of the fridge but beyond that it doesn't warrant much conversation.
Your last point is very important here as we have never had more quality wine available to drink due to the progression in winemaking and winemakers focusing more and more on quality.
I’m a second generation collector and I haven’t heard any respectable critic use the phrase “vintage of the century”. Please correct me if you can but none of the following publications used that phrase: Parker, Vinous, Wine Spectator, The Wine Independent and others.
JM Quarin did highlight the 2022: smoothness of 1959, power of 1961, forget 1982! He is intentionally trying to avoid your phrase.
Thanks for the thoughts but I am pretty sure I have seen the term in the Wine Spectator. I also have become less of a fan of 'respectable critics' over the years as they simply don't bring enough value and are exclusionary.
Be that as it may, my two favorite respectable critics are Jeb Dunnuck and the folks at Vinous although I am no longer an active subscriber.
@@DrinkinItIn Thank you for your response. I absolutely agree with your assessment of the critics. The only notes that are useful to me are my own, and I am nowhere near as knowledgeable, perceptive, expressive, strict or objective as those pros.
I also like to get wine notes from non-wine people. For example, tea drinkers focus on texture and place wines on the broader map than “one of the firmer Pommards”.
@@fruitysalt Agree that even though I am not as consistent, knowledgeable, etc as the critics I think it important for people to get confident with their own tasting.
I do use the Top 100 lists to gauge trends and look for ideas.
I love your last point, never considered that.
Terroir. Really? Pretty sure it’s mostly marketing and would love to see science put it to the test.
Thanks for the note. It is a nebulous term that I don't use because I am not sure how to use it!
You know not what you speak of!!!
Can you be more specific Ron? What am I off on?