Contest: Describe What is Wrong with Pierre Rovani's Evaluation of George Duboeuf and Win a Touraine Gamay Sampler I've arrived in France and visited the Beaujolais and Puligny-Montrachet. Someone sent me Pierre Rovani's explanation of George Duboeuf's vinification techniques, excerpted from a computer wine bulletin board. It reads: I can only assume that you haven't tasted and Duboeuf wines in the past few years and are basing your comments on the somewhat distant past. A number of years ago he had producers with whom he had contracts using an artificial yeast that promoted fruitiness. That yeast was also responsible for tropical flavors like banana... and had a way of masking some of the differences between the crus. When he realized what was happening that was stopped. Today, the growers he buys from typically only use indigenous yeasts. The "Duboeuf signature" of the old days is no longer there... and I'd bet money you'd adore the wines if tasted blind. The reader who best described what is wrong with this evaluation, in cogent and polite terms, will win an exciting Touraine Gamay Sampler. Just click on the comments section. Frankly, it is scary that Mr. Rovani, who is no doubt an honest and hard-working fellow, writes about Duboeuf as if Mr. Rovani is a flak for the Duboeuf organization. I don't care that Rovani likes the Duboeuf wines, but I do object to him acting as a PR piece. Imagine, reporting that Duboeuf discovered he had producers using "artificial yeasts" and Duboeuf putting an end to such practices. Amazing.... |
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