tag:blogger.com,1999:blog-272356477626694495.post7671090986444825445..comments2023-10-25T03:32:25.989-07:00Comments on The Vulgar Little Monkey Translucency Report: Newsflash: Great American Wine!!!the vlmhttp://www.blogger.com/profile/01721550516880594363noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-272356477626694495.post-11421775960025914702008-11-21T18:25:00.000-08:002008-11-21T18:25:00.000-08:00Caramel, butterscotch, nuts, soft/baked apples...I...Caramel, butterscotch, nuts, soft/baked apples...I associate those flavors with older whites (particularly chardonnay) that are beginning to show some oxidation due to age. Oxidat<B>ive</B> probably isn't the right word to use since I wasn't implying anything about the winemaking - just that this was showing some oxidation as the result of age. How best to distinguish between "interesting flavors that are the result of age/oxidation" and "oxidation that has resulted in a dead or bad wine"?<BR/><BR/>I'm admittedly not a big fan of semillon, although I haven't gone out of my way to drink a lot of it. But generally I'll pick Chablis, dry chenin or Muscadet over white Bordeaux, and older Vouvray Moelleux over older Sauternes.<BR/><BR/>"Shit varieties"...LOLslatonhttps://www.blogger.com/profile/14620388673974831860noreply@blogger.comtag:blogger.com,1999:blog-272356477626694495.post-68193599806704739682008-11-21T11:10:00.000-08:002008-11-21T11:10:00.000-08:00Sharon-It happens. I'm not convinced by the 2002 v...Sharon-<BR/><BR/>It happens. I'm not convinced by the 2002 vintage in general. In the Nuits, I much prefer 2001.<BR/><BR/>Slaton-<BR/><BR/>Funny that you and Sharon should post on the same entry and you mention "oxidative". I'm often confused by the way that Sharon uses "oxidized".<BR/><BR/>What you describe is Semillon with age on it. It does spend a bit of time in barrel, but isn't made in what I would call an "oxidative" style.<BR/><BR/>From the <A HREF="http://www.kalincellars.com/prod02.htm" REL="nofollow">Kalin website</A>:<BR/>"The grapes (75% Semillon and 25% Sauvignon Blanc) were hand-picked and sorted, crushed and pressed. The juice was fermented in French oak barrels for ten months. The wine was racked, clarified by bentonite fining, and bottled without filtration in August 1998."<BR/><BR/>I like the Tondonia whites a lot as well, but I think the Kalin is a better wine. I do like semillon as a grape and that may have something to do with it. Many of the grapes in the Tondonia are shit varieties.the vlmhttps://www.blogger.com/profile/01721550516880594363noreply@blogger.comtag:blogger.com,1999:blog-272356477626694495.post-86560475882521125822008-11-21T09:58:00.000-08:002008-11-21T09:58:00.000-08:00My only experience with Kalin was the '96 semillon...My only experience with Kalin was the '96 semillon drank early last year. While I found the wine's complexity and depth striking, I didn't love it. It seemed pretty oxidative and was loaded with butterscotch and a honeyed, baked apple richness that I wasn't quite my thing. Sometimes we need an intermediate to bridge our way to an unfamiliar style, though. And since tasting the Kalin I've fallen for the '81 Tondonia Blanco, which shares a few of its characteristics.slatonhttps://www.blogger.com/profile/14620388673974831860noreply@blogger.comtag:blogger.com,1999:blog-272356477626694495.post-48891476912316063452008-11-20T10:20:00.000-08:002008-11-20T10:20:00.000-08:00Re: Champans. That sucks.Re: Champans. That sucks.Sharonhttps://www.blogger.com/profile/04467341630668960380noreply@blogger.com