tag:blogger.com,1999:blog-3799854524070158890.post3280778698941322763..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Summer Pasta with Nicolas JolyBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3799854524070158890.post-34578741246094542342009-02-28T15:28:00.000-05:002009-02-28T15:28:00.000-05:00will do!will do!Tracie P.https://www.blogger.com/profile/16220560234729129259noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-69531044423786571312009-02-17T21:47:00.000-05:002009-02-17T21:47:00.000-05:00hi tracie - probably because they think we;re a bu...hi tracie - probably because they think we;re a bunch of idiots who can't handle the fact that languages other than english exist...and sometimes they're right. it's cool that you're getting into savennieres. i'm not sure how i feel about Joly's wines in general, the jury is still out. haven't liked the wines i had most recently. but i'm still open minded. there are other great ones too. next time you're in nyc come by with the do bianchi-man, and we'll have some.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-51622223480354347172009-02-15T11:36:00.000-05:002009-02-15T11:36:00.000-05:00j david--virginie, joly's daughter told us that th...j david--virginie, joly's daughter told us that the importer thought that "vieux" wouldn't work on the label for america, so they changed it. she wasn't sure why.<BR/><BR/>BG--jeremy and i tried the coulee de serrant '07 twice, the first had been open for 5 days, the second had been opened that day. the fresh one was definitely richer with a bit more fruit, but the 5-day bottle was still incredibly good. BTW, the '07 as you might guess had a level of acidity that threatened to split my tongue in half!Tracie P.https://www.blogger.com/profile/16220560234729129259noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-14915088606703537682008-09-02T08:44:00.000-04:002008-09-02T08:44:00.000-04:00i recently had my first savennieres, it was joly "...i recently had my first savennieres, it was joly "coulee de serrant" '05 (or '04?)--i totally butchered that spelling, i know. i've been of fan of the loire for quite some time, but i've never had this AC. what a crazy little chenin! the nose was viscous and sweet and nutty but the wine was dry and earthy and savory (i love me some savory)...oh my god. <BR/><BR/>what a treat.Tracie P.https://www.blogger.com/profile/16220560234729129259noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-72110895703163565912008-07-11T10:29:00.000-04:002008-07-11T10:29:00.000-04:00i dunno, i like what i've had so far. there are hi...i dunno, i like what i've had so far. there are hints, though, that the wines can have some odd aromas and flavors. <BR/><BR/>mike - the basic wine, called clos sacrés here, is under $30 and well worth it. assuming you get a good bottle...Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11502524185985375592008-07-10T19:52:00.000-04:002008-07-10T19:52:00.000-04:00Ordinarily I'd think that these young Savennieres ...Ordinarily I'd think that these young Savennieres are simply shutting down, but the post and comments on Peter Liem's blog are a little frightening given how much Joly's wines cost!<BR/><BR/>Now, I find that even the basic Baumard Savennieres 2001 is just barely coming out of its shell -- it takes a day or two to emerge -- so perhaps there's an off chance that Joly's wines go through a horrible dumb phase 4-6 years after the vintage. But only someone with extensive experience with his wines could say with any authority, and I have none. Doesn't sound like I'll be getting any soon, either...Wicker Parkerhttps://www.blogger.com/profile/15976225032244371755noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-55921158797310050942008-07-10T17:47:00.000-04:002008-07-10T17:47:00.000-04:00Not sure why, probably something to do with copyri...Not sure why, probably something to do with copyright/trademarks, but Le Vieux Clos is labeled as Les Clos Sacres for the US market.Director, Lab Outreachhttps://www.blogger.com/profile/10624832393197386064noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-85926639400087386792008-07-10T12:40:00.000-04:002008-07-10T12:40:00.000-04:00We had the 2004 Nicolas Joly Le Vieux Clos in the ...We had the 2004 Nicolas Joly <I>Le Vieux Clos</I> in the Dordogne two months ago, and it was rocking. It doesn't look like this wine is imported into the US, unfortunately.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-73144479001074593632008-07-10T10:35:00.000-04:002008-07-10T10:35:00.000-04:00At the Lab we say there's no such thing as coincid...At the Lab we say there's no such thing as coincidence, just every once in a while we witness a low probability event -- like the '69 Mets. As it happens, we ALSO opened a Joly wine with dinner last night. An '03 Clos de la Bergerie. Every so often, you get a Joly bottle that delivers. And this one was beautiful. Honey, quince and beeswax on the nose. Then full, ripe fruit, peach, quince and clover supported by a dry acidity and a tinny minerality. I felt I had <B>proof</B> that the prior bottle, the one you linked to, was indeed flawed. Then something weird happened. After 3 hours in the air, an oxidative aroma arrived. And in no time at all, it was as if I was drinking fino sherry. Bizarre. I'd really love to understand the transformative chemistry at work here.<BR/><BR/>Glad you're back (not that you went anywhere). Congratulations on your #2 en route. And thanks for kind words. Rational Denial will probably have to rename our Bubbledome Stadium (sorry McDuff) in your honor.<BR/><BR/>cheers, JDDirector, Lab Outreachhttps://www.blogger.com/profile/10624832393197386064noreply@blogger.com