tag:blogger.com,1999:blog-3799854524070158890.post5512264768268967612..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: The Dreaded Dumb PhaseBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3799854524070158890.post-24405282199056538672009-10-07T09:13:16.631-04:002009-10-07T09:13:16.631-04:00Thanks for the quick reply. Not Seattle Brian. I a...Thanks for the quick reply. Not Seattle Brian. I am Connecticut Brian..LOL!<br /><br />I bought this wine recently after reading your favorable impressions I found on an old 2007 blog of yours here. paid $35 each. Wine was just delievered and I guess I will hold off for now as seems the consensus(cellar tracker) is its not drinking well now. <br /><br />Best Wishes,<br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-26786803501118057742009-10-06T22:34:37.232-04:002009-10-06T22:34:37.232-04:00hi Brian - (you're not Seattle Brian, are you?...hi Brian - (you're not Seattle Brian, are you?) - I haven't tried it again - my bottles are in off site storage. Funny though, i was thinking of this wine literally today, and wondering about it. i'll figure out how to drink a bottle soon.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-11070246785638889652009-10-06T19:48:34.519-04:002009-10-06T19:48:34.519-04:00hey Brooklynguy,
Any update on the Clos de Dessus...hey Brooklynguy,<br /><br />Any update on the Clos de Dessus here getting to the end of 09'<br /><br />Regards<br />BrianAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-77154477367511840102007-08-03T10:41:00.000-04:002007-08-03T10:41:00.000-04:00Hi Paul - I will do my best. Let you know what I f...Hi Paul - I will do my best. Let you know what I find out.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-2693439803368427552007-08-02T17:41:00.000-04:002007-08-02T17:41:00.000-04:00I'm the Anon. that wrote earlier. That's great, l...I'm the Anon. that wrote earlier. That's great, let me know what you find out. It would be interesting to determine the start and duration of this dumb phase relative to fermentation completion.<BR/><BR/>Thanks!<BR/>PaulAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-60574109042014854912007-08-02T09:55:00.000-04:002007-08-02T09:55:00.000-04:00Very interesting comments from all. A couple of th...Very interesting comments from all. A couple of things stand out for me - 1) the importance of stemware. i used to wash my wine glasses with soapy water and once i stopped, using only hot water and my fingers, they impart no aromas at all to the wine. now when some one or a restaurant gives me a wine glass i can immediately tell if it has been washed with soap. i know that adam used to wash with soap, not sure whether or not her stopped. <BR/><BR/>2) decanting young wine to me is not as fun and rewarding as cellaring the wine, but that's probably more in my head than anything else. Aren't there chemical reactions that occur slowly in a dark humid cellar that cannot be replicated with 3 hours in a decanter?<BR/><BR/>3) I think 4 bottles is the perfect amount of a wine to buy if you're not rich and you're interested in cellaring. Itaste one young and then age the rest, depending on my experience tasting it. That's what I did with my Pernot stash, and I bet Adam was doing that too. I will ask - Adam?<BR/><BR/>4) thanks Anon for your point about fermentation vs. release. i bet you're correct - it is 18-24 months after fermentation that Pinot shuts down. i will ask some folks to make sure, but i bet $ you're right. thanks for the comment.<BR/><BR/>Welcome to the site Sheila. Thanks all for your insights.Brooklynguyhttps://www.blogger.com/profile/16321573602782343974noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-52105923647145136002007-08-02T09:17:00.000-04:002007-08-02T09:17:00.000-04:00Just a comment/question....Well, can't a wine be r...Just a comment/question...<BR/><,About a year or so after release, Pinot Noir shuts down in the bottle.>.<BR/>Well, can't a wine be released anywhere between 1 year and 5 years after it was produced? Did you mean to say "one year after fermentation"? I'm just thinking if a wine was released 4-5 years after it was fermented, then maybe this dumb phase has past and the wine is at its best for the next 2-3 years.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-84183015854249191612007-08-02T08:44:00.000-04:002007-08-02T08:44:00.000-04:00Yes, I definitely agree with thedumb stage. I have...Yes, I definitely agree with the<BR/>dumb stage. I have experienced this in Bordeaux they are fresh in the beginning however go through this dumb stage or closed stage. However I have not experienced it in Burgundies. I do not usually drink them young. I get kidded about how long I keep the wines. You have to try them out in the beginning though. Which is the point of the blog.Unknownhttps://www.blogger.com/profile/06013599925899918024noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-6556472328693200092007-08-01T20:19:00.000-04:002007-08-01T20:19:00.000-04:00Hi Jill. Funny you should mention that - I find th...Hi Jill. Funny you should mention that - I find the treatment of the glassware is becoming more and more noticeable over time - I am ready to start bringing my own glasses when I go out for dinner.<BR/>BKG - I have definitely had this in Bordeaux, but not Burgundy. Strange, but my best Burgs have sat around for a little while - must be something to this.Joehttps://www.blogger.com/profile/07747056255576335926noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-75017670557505761822007-08-01T19:31:00.000-04:002007-08-01T19:31:00.000-04:00Well, this is one of the wines I pre-bought prior ...Well, this is one of the wines I pre-bought prior for the store prior to tasting, and I have yet to taste (just got it in stock a week ago or so). <BR/><BR/>I think it could very well be shutting down for a while, though I don't know about 2009 for drinking. As long as you know to decant the wine a few hours before drinking, isn't that just as good, at least to an extent? If you have a supply, you can try one every 6 months or so to see how it evolves. <BR/><BR/>There's also new glassware that is apparently "breathable" and will help the wine come to life more quickly than regular crystal. Sounds hocus-pocusy, but who knows.<BR/><BR/>And speaking of glassware, one other issue pops to mind. Could the stemware Adam was drinking from have had any chemicals that could have adulterated the wine (that subsequently, after a few hours, would have dissipated?). A few months back a group of friend were tasting about four different bottles, and each had the same rubbing alcohol aftertaste. It was only later that it occurred to us that the common factor with the wines was only the glassware. It had all been washed together, probably in a dishwasher with a chemical cleaning product.hAnonymousnoreply@blogger.com