tag:blogger.com,1999:blog-3799854524070158890.post8163256532224226071..comments2023-10-10T14:43:29.795-04:00Comments on Brooklynguy's Wine and Food Blog: Old Coulée de Serrant: Thoughts on a Friend's Birth Year WineBrooklynguyhttp://www.blogger.com/profile/16321573602782343974noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3799854524070158890.post-25880347835763446382014-11-17T08:38:41.033-05:002014-11-17T08:38:41.033-05:00I am sipping a 1987 Clos de la Coulée de
Serrant ...I am sipping a 1987 Clos de la Coulée de <br />Serrant right now. Indeed it is never about fruits. Chenin Blanc always require a different mindset, definitely an acquired taste, but it grows on, very quickly. The 87 is a substantial wibe, rich, full, packed with mineralsvand acid. Cant say it is well balanced in the common sense. I have to conclude that this is a food wine, possibly something laden with umami perhaps?<br /><br />DennyAnonymoushttps://www.blogger.com/profile/16154496203119196874noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-89455496934081929402010-08-25T14:43:45.202-04:002010-08-25T14:43:45.202-04:00This post really grabbed my attention. First, 197...This post really grabbed my attention. First, 1973 was my birth year and I just had a 2005 "Les Clos Sacres" to celebrate. Clearly, I need better friends! Ha-Ha.<br /><br />I wonder what Nicolas thinks of his mothers wines (Pre-BioD) and what if any of his mothers practices he continues (vineyard or cellar), because even that 05 "Les Clos Sacres" was a mineral and honeycomb beast. Granted there is little "Coulee" fruit in the "Les Clos Sacres" (depending on vintage), so there must be some commonality?<br /><br />Picking early obviously means, less fruit, and right now, the mass consumers tastes are "fruit forward" wines. In 1973 Loire, France, I doubt they were even considering this style and I doubt they were drinking the 73's in '75. More like '83 or '88. <br /><br />Is the age of drinking older white wines dead? I certainly hope not, but it is a style that is in short supply globally. <br /><br />Thanks for your posts Brooklynguy, always a treat.Unknownhttps://www.blogger.com/profile/17171748049854646369noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-22345353136823653602010-08-25T05:16:33.586-04:002010-08-25T05:16:33.586-04:00This blog is TOTALLY up my alley, as I love old wh...This blog is TOTALLY up my alley, as I love old white wines.<br /><br />The only way to really know about the slowly raising levels of alcohol in these wines is to have all the particular information regarding climate, harvest, training system and clonal selection. I'm not sure of the age of the vines used to create the 1973, and if the SAME vines (almost 40 years OLDER) would create the same wines today. My suspicion is that in the ensuing years after 1973, those vineyards were replanted... and with what? Different clones, different rootstocks.<br /><br />I'm interested to know if anyone has TRIED to "reproduce" this type of low alc, hi acid wine in a modern vineyard using detailed information from decades past regarding yields/training. Is it even possible, or has clonal selection and climate change forever altered how these grapes will ripen?Wayne Younghttp://blog.bastianich.comnoreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-28954779293816266802010-08-24T21:34:59.364-04:002010-08-24T21:34:59.364-04:00But happy birthday to that 1973! Didn't reali...But happy birthday to that 1973! Didn't realize.Unknownhttps://www.blogger.com/profile/14416883255959138934noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-8364916462771923562010-08-24T21:30:15.438-04:002010-08-24T21:30:15.438-04:00It's tricky stuff, the modern changes. Things...It's tricky stuff, the modern changes. Things have gotten ripe, sometimes too ripe, since 2004. But the old style of harvesting pretty young on reasonably high yields and dosing with significant SO2 gave wines that aged brilliantly and were pretty unfriendly in their first decade. I think the last bit has been tough for the AOC.<br /><br />But as in many areas, producers who try to work well and get lower yields from organically farmed and well-tended vineyards sometimes wind up with high alcohols (see Zind-Humbrecht as a classic example). It's a real quandry. I've told Savennieres producers that maybe they needed higher yields?Unknownhttps://www.blogger.com/profile/14416883255959138934noreply@blogger.comtag:blogger.com,1999:blog-3799854524070158890.post-37921392651810590452010-08-24T21:29:18.584-04:002010-08-24T21:29:18.584-04:00Savennières are dry wines so alcohol levels have c...Savennières are dry wines so alcohol levels have crept up along with climate change, etc. <br />The wine is 37 years old so who knows how it tasted young, let alone how you would compare it with today's wines. <br />Heck you'll be 30 years older when you taste the wines in your cellar, who knows how you'll be tasting then?<br />You have the opportunity to drink today's wines and those same wines in the future as well as some older vintages. If you had the opportunity to taste the 1973 when you were young you would be a few decades older. Not a bad tradeoff.TWGhttps://www.blogger.com/profile/02592548268341500443noreply@blogger.com