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Exciting Line-Up at the Louis/Dressner Mini-Tasting on Wednesday
Send an e-mail or call me on my cell phone if you didn't receive an invite with the location. My cell number is 646-823-1293.
Red Wines
1 Clos du Tue-Boeuf Touraine Gamay 2004
2 Clos de Tue-Boeuf Guerrerie 2004
3 Domaine le Briseau VdT la Pangée (2005)
4 Domaine le Briseau Coteaux-du-Loir les Mortiers 2004
5 Domaine de Belliviere Coteaux-du-Loir Rouge Gorge 2004
6 Domaine de Belliviere Coteaux-du-Loir Hommage a Louis Derré 2004
7 Agnès & René Mosse Anjou Rouge 2004
8 Clos Roche Blanche la Closerie 2004
9 Olga Raffault Chinon la Poplinière 2004
10 Olga Raffault Chinon les Picasses 2002
11 Paul Pernot & Fils Bourgogne Pinot Noir 2004
12 Philippe Pacalet Pommard 2004
13 Philippe Pacalet Chambolle-Musigny 2004
14 Philippe Pacalet Nuits St George 2004
15 Philippe Pacalet Gevrey-Chambertin 2004
16 Philippe Pacalet Gevrey-Chambertin 1er Cru les Perrieres 2004
17 Emmanuel Houillon Arbois Pupillin Poulsard 2002
18 Raymond Quenard Chignin Mondeuse VV 2005
19 Château Moulin Pey-Labrie Canon Fronsac 2000
20 Marcel Richaud Cairrane 2004
21 I Vigneri di Salvo Foti Sicilia Rosso IGT Vignupetra 2003
White Wines
22 Larmandier-Bernier 1er Cru Brut Tradtion NV
23 Larmandier-Bernier 1er Cru Brut Blanc de Blancs
24 Larmandier Bernier Terre de Vertus 1er Cru Non-Dosé NV
25 Larmandier Bernier Brut Blanc des Blancs 2001
26 Domaine le Briseau Pet Nat (2004)
27 Luneau-Papin Muscadet-sur-Lie-de-Sevre-et-Maine Pierres Blanches 2004
28 Luneau-Papin Muscadet-sur-Lie-de-Sevre-et-Maine Clos dé Alées 2004
29 Luneau-Papin Muscadet Semper Excelsior Cru de Nantes Clos du Poyet 2002
30 Clos du Tue-Boeuf Touraine Sauvignon le Buisson Pouilleux 2004
31 Domaine le Briseau Jasnières Khararktêr 2004
32 Domaine le Briseau Jasnières Clos de Longue Vignes 2004
33 Domaine le Briseau VdT Galamatias 2004
34 Domaine le Briseau Coteaux-du-Loir le Briseau 2004
35 Domaine de Bellivière Coteaux-du-Loir l'Effraie 2004
36 Domaine de Bellivière Coteaux-du-Loir VV Èparses 2004
37 Domaine de Belliviere Jasnières les Rosiers 2004
38 Domaine de Bellivière Jasnières Calligramme 2004
39 Agnès & René Mosse Anjou Blanc 2004
40 Agnès & René Mosse Anjou Blanc le Rouchefer 2004
41 Domaine de la Sansonnière Anjou Blanc la Lune 2004
42 Paul Pernot & Fils Bourgogne Blanc 2004
43 Paul Pernot & Fils Puligny-Montrachet 2004
44 Domaine de Roally Macon-Montbellet 2003
45 Emmanuel Houillon Arbois Pupillin Chardonnay 2004
46 Raymond Quenard Chignin VV 2005
47 Raymond Quenard Chignin Bergeron VV 2005
Happy 50th Birthday to the Shipping Container!
It was 50 years ago that the first "containers" packed with cargo shipped on a freighter from Newark, New Jersey to Houston. The containers were converted truck bodies which allowed shippers to pack, truck, ship and unload freight in an economical and efficient way.
The result may have been globalization and an international economy, with all that is bad and objectionable to standardization. But it has also meant that wine importers, amongst others, can get products all over America. Shipping in containers, in our case refrigerated containers, has become the only way to transport wine and allows a case of wine to arrive in New York City or San Francisco at a sum of money not much higher that it costs to ship from Burgundy to Paris.
No one ever thinks of the shipping container as a major invention, but it is amazing to think how it has totally altered international commerce.
On a related note, my mother has been responding well to Mestinon to treat her Myasthenia Gravis, now that her doctors have a diagnosis, and is slowly improving. My thanks for all the notes I received from everyone out there.
Nigerian Wine Schemes!
Everyday I get a new Nigerian wine scam where I can make a fortune.
The New Yorker just ran an article on all the scams coming out of Nigeria where you can make a quick $45 million dollars if you just lay out a few thousand dollars to aid the son of a former military despot. Incredibly, the scammers are able to reel in suckers who lost their shirts.
These scammers must have finally realized how gullible and wealth we are in The Wine Industry and I have been targetted with a range of propositions. Todays solicitation:
Dear Sales,
Please forward the price quote of the item listed bellow.
DOM PERIGNON 1998 75cl X 4 cases(12 BOTTLES IN A CASE)
Do advise the total cost for the quantity requested with shipping cost by Dhl express or Fedex express to the address below.
I will forward my credit card details for payment as soon as I receive the final quote.
Awaiting your quick response.
Regards,
Bola Adedeji.
Name;Bola Adedeji
# 4 Adedokun street,
Mushin,Lagos,23401
Nigeira.
Laurent Barth on Natural Wines
I met a young guy from Alsace at the hipster wine fair in Angers last February, who I was told was making great natural wines.
We arranged to get some samples, tasted them this week, and we're going to work with him. We found his wines precise, delicate, dry, charming and reasonably priced.
Laurent Barth took over a micro-estate in Bennwihr from his family and is just starting out. He sent us some nice explanations about how he works in France, which I lazily translated through one of the internet translation machines. It is a rather nice summation of what making natural wines is about:
This vision of things is idealistic, but for me a wine should always reflect its soil as well as possible, its vine type and, why not, its vigneron. This type of winemaking can generate wines with inaccuracies and imperfections but the wine will have an identity.
An Amazing Fact About the New York University Medical Center
There's a guy working on the 17th Floor of the Tisch Building who is the spitting image of Charlie Foucault of the Clos Rougeard!
Good news today. My father was released after a brief one-day tumor tune-up and my mother has been upgraded to Myasthenia Gravis.
I've already sent a generous contribution to the Myastenia Gravis Foundation.
Don't Miss the Secret Louis/Dressner Trade Tasting on Wednesday May 17th
Yes, we are having a secret trade tasting, a small informal event, on May 17th from 11:15 to 5:25 pm.
Wines being shown will include:
* Larmandier-Bernier Champagnes
* Philippe Pacalet Burgundies from Old Vines
* I Vigneri di Salvo Foti
* Clos du Tue-Boeuf, Jean-Marie & Thierry Puzelat, Touraine
* Luneau-Papin Muscadets
* Domaine de Belliviere, Christine & Eric Nicolas, Jasnieres
* Clos Roche Blanche Touraine, Mareuil-sur-Cher
* Touraine Rouge Closerie 2004 (cot, gamay &cab fr)
* Domaine le Briseau, Natalie & Christian Choussard, Jasniéres
* Domaine de la Sansonnière, Mark Angeli, Bonnezeaux
* Domaine de Roally Mâcons from Jean & Gauthier Thévenet
* Paul Pernot & Fils, Puligny-Montrachet
* Domaine Marcel Richaud, Cairanne
* Domaine Emmanuel Houillon/Pierre Overnoy Jura Wines
* Anjou Wines from Réné Mosse
The tasting is being held at a small venue and we are encouraging everyone to attend the Lauber Wines tasting on Tuesday, the day before our tasting. I hear there is going to be a great line-up at that event!
The tasting location is conveniently located near several major subway lines, including the IRT, IND and BMT. There is also access by taxi.
This is an invite-only affair, although casual clothing is acceptable. Most of you have received e-mail invites, but feel free to send me an e-mail if you need more information. Alternatively, you can call me on my cell phone at 346-321-3430. I'm spending a lot of time in hospital these days and you have to turn off the cell phone when you are around medical equipment. So, feel free to leave a message if you get my answering machine. Someone from the Louis/Dressner Organization will get back to you.
Don't Miss the Wine Importer's Fabulous Tasting at Francos Wines in New Canaan, CT on May 20th
That's right. I will be conducting a tasting at Francos fabulous wine emporium, centrally located in New Canaan, Connecticut on Saturday, May 20th from 1 to 5 pm.
I always look forward to meeting New Canaan residents at these tasting and I promise to wear plaid pants, a pink button down shirt with a clever logo, and to be polite, informative, entertaining and semi-comprehensible.
There will be lots of great wines served, so you don't want to miss this fabulous event. Even if you are from Westport.
Summertime is Coming: The Time for ICV-K1
My father checked into the hospital yesterday but everything seems to be going well. My mother is now in the hospital for her 12th day and they are hoping to be near a diagnosis and plan of action. I was talking with my cousin Helen yesterday, and she was telling me how she loves light, fresh and crisp wines. Her favorite indigenous yeast is the ICV-K1 (V1116), which Helen considers to be the secure choice for light, fresh andcrisp whites
ICV-K1 tends to express freshness of white grape varieties. Natural fresh fruit aromas are retained for a longer time when compared with wines fermented with standard yeast strains (such as Prise de Mousse). When fermented at low temperatures (below 16°C) and with the right addition of nutrients (GO-FERM and Fermaid K), ICV-K1 is one of the more flowery ester producers (isoamyl acetate, hexyl acetate, phenyl ethyl acetate).
These esters bring fresh floral aromas to neutral varieties or high yield grapes. Among the high ester producers, ICV-K1 is the most resistant to difficult fermentation conditions such as low turbidity, low temperature, and low fatty acid content. ICV-K1 can withstand a wide range of fermentation temperatures (10° to 42°C) and tolerate alcohol up to 18%. ICV-K1 is recommended for the fermentation of ice wines. It can also be used for rosé or basic red wines.
ICV-D47 -- My Cousin Paul's Favorite Yeast
With my mother being ill, I have to spend many hours on the telephone with concerned family members discussing the quality of my mother's medical staff. Many of my family members are convinced that there is a "Big Man in the Field" out there who has the immediate answer. My mother, who is sharp and alert, would also like to find this "Big Man in the Field." Maybe the annual New York Magazine issue with ratings of local doctors will come out soon. Anyhow, I was speaking with my cousin Paul and I was surprised to discover that his favorite industrial yeast is the ICV-D47.
The ICV-D47 is a great industrial yeast to make complex whites with citrus and floral notes
ICV-D47 is a Côtes du Rhône isolate for the production of full-bodied barrel fermented Chardonnay and other white varietals. Although ICV-D47 has an optimum temperature range of 18° to 28°C, the best results are obtained at around 20°C. When left on lees, ripe spicy aromas with tropical and citrus notes are developed. ICV-D47 is a high polysaccharide producer known for its accentuated fruit and great volume.
My Dog Buster
Pictured above is a recent picture of my dog Buster.
Buster's favorite industrial yeast is the VQ15 to get concentrated reds.
VQ15 was isolated by Vinquiry and selected in collaboration with winemaker Jeff Cohn from spontaneous Rockpile Syrah fermentations. This new California isolate is used in concentrated reds, particularly Syrah, Zinfandel, Cabernet sauvignon and Merlot where a moderate fermentation rate is desired for rich, lush, balanced mouthfeel and full bodied wines. VQ15 has a moderate nitrogen demand and will allow good results with varietal flavor and red fruit and mineral aromatic note development when carefully rehydrated using Go-Ferm and inoculated into musts.
Buster particularly likes wines which combine VQ15 with Oenotan. Oenotan gives those sort of suave tannins which Buster likes so much.
BM45: The Big Movement in winemaking
My mother is stable, still in the hospital, and out of Intenstive Care and in what they call a step-down unit. No one knows what is wrong with her, but she is not well. I want to thank everyone who has sent me their best wishes! I told my mother I am featuring a range of industrial yeasts on my blog and she is very pleased, although she is not enjoying wine these days, even naturally fermented wines. She is not in good health, but she is responsive, intelligent and sharp -- just physically impaired. So, let's keep going with the top stars of the industrial yeast world!
BM45 was isolated in the early 1990's in collaboration with the Consorzio del Vino Brunello de Montalcino and the University of Siena. BM45 is a relatively slow starter and is well suited for long maceration programs. It has high nitrogen requirements and can produce H2S if nutrient starved. Especially when used in whites, BM45 benefits greatly when rehydrated with GO-FERM.
BM45 produces high levels of polysaccharides resulting in wines with great mouthfeel and improved color stability. BM45 is used on red varieties to contribute jam, spice and earthy elements. It also is used to minimize vegetal characteristics. Some winemakers use BM45 on Chardonnay as a blending component to increase mouthfeel.
BRL97: For long aging, color stability and structure
BRL97 was selected as a result of a four-year study by the University of Torino from over 600 isolates taken from 31 wineries in the Barolo region. The goal of the selection was to find a natural yeast from Nebbiolo that is able to retain both the color and the varietal character of the grape. BRL97 has received good feedback from North American winemakers for its color stabilization and sensory contributions in heavier structured reds such as Zinfandel, Barbera, Merlot and Nebbiolo.
CY3079: For Classic White Burgundy
Yet another one of my favorite innocuated yeasts, the CY3079 is a great Chardonnay favorite if you want the wine press to talk about the exotic fruits in your wine. Here's the description from the manufacturer:
CY3079 was selected by the BIVB with the objective of finding a strain that would complement typical white Burgundy styles. CY3079 is a steady, slow fermenter even at cold temperatures (13°C). This strain benefits from using GO-FERM and Fermaid K. When properly fed, CY3079 has good alcohol tolerance (up to 15%) and is a low producer of VA and H2S. It is recommended for barrel fermented Chardonnay and sur lie aging. Chardonnays produced with CY3079 have rich, full mouthfeel and are characterized by aromas of fresh butter, almond, honey, white flowers and pineapple.
Of course, this leads to the next question: what is Go-Ferm and Fermaid K. Here are the answers:
GO-FERM
Go-FERM is a completely original yeast nutrient researched and developed by Lallemand (patent pending). It is 100% biological specific inactive yeast produced through a unique yeast biomass process that is fine-tuned to obtain high levels of certain essential vitamins, minerals and amino acids that yeast requires for a healthy fermentation.
The GO-FERM approach is to provide bioavailable micronutrients in the rehydration water instead of the traditional method of adding micronutrients to the must. By adding the micronutrients directly to the targeted yeast in a balanced concentration, they are more easily used by the yeast. This direct contact protects against the chelation of key minerals by inorganic anions, organic acids, polyphenols and polysaccharides present in the must. It also prevents essential vitamins from being rapidly taken up by wild microflora or inactivated by SO2 before the inoculated yeast can take advantage of these essential elements.
The use of Go-Ferm results in significantly better overall health of yeast cells throughout the fermentation, affecting fermentation kinetics and resulting in a cleaner aromatic profile. This is especially evident when Go-Ferm is used in high maturity grape musts to avoid sluggish fermentation finishes.
Fermaid K
Fermaid K is a complete autolysed yeast based nutrient containing ammonia salts, amino acids, sterols, unsaturated fatty acids, vitamins, magnesium and pantothenic acid. At 2#/1,000 gallons (25g/hl), Fermaid K provides approximately 25mgN/l of YANC. It is recommended to add Fermaid K at 1/3 sugar depletion under nitrogen limiting conditions.
ICV-D21: The 'Terroir' Yeast
My mother is badly ill and I don't have time for significant blogging. Even bloggers have family and human needs! I did a public tasting on Saturday and needlessly insulted many of the attendees. I'm simply in a terrible mood and I hope my mother gets well soon. So, instead of blogging, I will be running a series on my favorite innoculated yeasts, straight from the pages of Lallemand, the world's leader in cultured yeasts. These descriptions, in Orwellian oenospeak, are even more fantastic and absurd than any prose I could make up on my own. My mother doesn't have any favorite innoculated yeasts, but is always happy to drink a bottle of wine with the Louis/Dressner logo.
IICV-D21 was isolated in 1999 from one of the best Languedoc "terroirs" during a special regional program run by the ICV's Natural Micro-Flora Observatory and Conservatory.
Dominique Delteil selected ICV-D21 for fermenting red wines with stable color, intense fore-mouth and mid-palate tannin structure, and fresher aftertaste. Unlike most wine yeasts, ICV-D21 contributes polysaccharides and retains higher acidity. These attributes inhibit development of cooked jam and burning-alcohol sensations in highly mature and concentrated Cabernet Sauvignon, Merlot and Syrah.
During fermentation, ICV-D21 produces very few sulfur compounds. It allows the expression of fruit from the grapes while reducing the potential for herbaceous characters in Cabernet Sauvignon. When blended with wines fermented with ICV-D254 and ICV-D80, wines fermented with ICV-D21 bring fresher, deep fruit and continuous intense sensations beginning in the fore-mouth and carrying through to the aftertaste.
An Exciting Offer for Argentinean Wines I Received During my Sleep!
I received the following solicitation while I slept last night:
We are a company dedicated to produce bulk wine. We produce large volumes, our production structures is large in size and we are able to supply cellars with a large volume with the same quality. We are really interested in export our wines and building a strong relationship with winerys and traders.
For more information visit ou web page www.finca-sur.com.ar we have already avaible our harvest 2006.
Of course, this seems like an intriguing offer. I get sick of selling wines available in low quantities and it would be great to have a producer of bulk wine in large volume to fill out all the sales of low production romorantin. So, I went over to the web site of the above producer where you get to see the following beautiful picture of the vineyards:br>
Another Letter from a Wine Consumer:
This also came in while I slept last night::
Joe,
You may or may not remember me from a recent visit to Portland, Oregon.
I write to you in hopes of procuring a pdf. file of the Louis /Dressner logo of the tastevin. My intention is to get a tattoo of this image (to complement the image of the Parma proscuitto logo on my left arm). If you are willing to share this image with me I would be most grateful.
Please think not only of the increase in sales of Pineau d'Aunis, Romorantin, or Grolleau Gris, but of all the hearts and minds that might be affected by the introduction of such an institution as
Louis/Dressner.
Free advertising, ahhhhh.
Regards,
Is it possible there might be some sort of Pineau d'Aunis kickback for the free advertising?
Question from a Wine Consumer
I receive dozens of e-mails from my readship every week. Most of them are from people who want to "follow their passion" and leave lucrative careers to become glamorous wine importers with blogs like me. This morning, I received an interesting e-mail from a consumer dealing with wine shop etiquette. What do you think?
Dear Wine Importer,
The other day I was at shop where I am known, and a schnook of the middle tier came by. My friend at the shop invited me to taste with the schnook. We tried some fairly modern Italian wines, and the expensive ones made me make faces. I was polite, but frank with the poor schnook who was there to try to unload these horrors, which she hadn’t made, nor had she decided to import.
So, Wine Importer, I am worried. Should I have kept my mouth shut in the circs, speaking only when spoken to? Should I have let my friend know afterwards what I thought of the wines (the friend values my opinions about some wines from some regions, at least)?
OTOH, I think there might be some value to the schnooks knowing that having lots of Tre Bicchieri in your past is not in general something to be proud of, and that not everyone swoons to hear it. That this information might make its way back along the 3 tiers and make a difference somewhere, someday.
So, Wine Importer, was I a rude boy? What should I have done? Please advise.
Your Grateful Reader.
Don't Miss Tomorrow's Exciting Astor Wines Tasting!
That's right. It's from 3 pm to 6 pm.
Not only will I be pouring an array of delicious and intriguing wines, I will also be generously handing out grooming, hair and beard management tips.
See you there!