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Mondovino
chin:
Back to the Parker like ratings...
One of the interviewee was making a very concise comment, "Ratings simplifies information."
As much as we may claim that we don't want our judgment be colored by guys like Parker, our mind may not work that way. We may always want to have approval and assurance from 3rd party, and expert ratings served that needs well.
Anyway, the DVDs are in my office. Hang you can come pick up any time. Call Emily if I am not in the office.
hangchoi:
--- Quote from: chin on 10 June 2010, 02:34:01 ---This woman, a sales assistant in a French wine shop, tells what a Parkized wine is like. New oak is apparently one of the characteristics.
--- End quote ---
It may be too simple to say that. Oak using is a technique adopted by all wine makers. There are a lot of options of oak using, New oak vs Old oak, seasoning or not, their combination, types of oak, time spent on new / old oak, etc.
Even the traditional wines are using new oak. Wine making has hundreds of years of history. In the old days only wooden vats were used for making wine.
New oak does impart certain flavours into wine but, as usually, overly oaked wine makes more harm than good.
My view on Parkerized wine is "overly concentration of fruit and extensive new oak ageing". The result is a hugh, big, burly wine with tons of fruit and strong oaky flavours. It lacks the elegence of a wine. Some Parkerized wines are so concentrated that it is like an unaged Port. The result is that the wine usually has stronger flavour then the food. French food emphasizes its delicacy, freshness so a parkerized wine may overpower it.
hangchoi:
--- Quote from: chin on 10 June 2010, 02:44:57 ---Back to the Parker like ratings...
One of the interviewee was making a very concise comment, "Ratings simplifies information."
As much as we may claim that we don't want our judgment be colored by guys like Parker, our mind may not work that way. We may always want to have approval and assurance from 3rd party, and expert ratings served that needs well.
Anyway, the DVDs are in my office. Hang you can come pick up any time. Call Emily if I am not in the office.
--- End quote ---
Thanks....but I think I will pick it up when I am back......
hangchoi:
--- Quote from: chin on 10 June 2010, 02:37:38 ---The use of chemicals (pesticide, I assume) was mentioned in a few occasion.
One of the tells of use of chemical is the lack of grass near the vine. I forgot which domaine in Burgundy was this, but as the camera moves from one plot (where the owner refused to use chemical) to the next (where chemical was used regularly), you can see the land became bare.
--- End quote ---
Again, this may be too simple to say. Weed control is quite a topic in viticulture (i.e. grapegrowing). It is a matter of choice: weed can prevent soil erosion, prevent nitrogen leaching, reduce vine vigour and improve soil structure. However, it also cause competition of water and nutrient, increase the frost risk, hamper the machine working, and house the pests and disease.
Chemical weed control undoubtedly save manpower but it incurs a lot of impact on the quality. Most burgundians will only do weed control manually in order to protection their limited yield.
hangchoi:
Finished watching the 2-hr movie and the first 4 episodes.
What impressed me is that those small winemaker/vinegrowers love so much on their land / vines.
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