Google Groups no longer supports new Usenet posts or subscriptions. Historical content remains viewable.
Dismiss
Are old world wines an acquired taste?
24 views
Skip to first unread message
greg lee
Jun 14, 2013, 12:11:45 AM6/14/13
to
Joseph Coulter
Jun 14, 2013, 7:28:35 AM6/14/13
to
On 6/14/2013 12:11 AM, greg lee wrote:
> http://www.midweek.com/a-new-new-world-sense-of-place/
>
All tastes are in one way or another "acquired" We learn what we like
and we like what we have learned. New things don't always thrill us at
first because we have expectations and despite what many people say we
are creatures of habit - that which tastes right in the wold is safe,
that which is different is potentially lethal so hunter gatherers are
wary critters.
--
Joseph Coulter
lastnam...@gmail.com
> http://www.midweek.com/a-new-new-world-sense-of-place/
>
All tastes are in one way or another "acquired" We learn what we like
and we like what we have learned. New things don't always thrill us at
first because we have expectations and despite what many people say we
are creatures of habit - that which tastes right in the wold is safe,
that which is different is potentially lethal so hunter gatherers are
wary critters.
--
Joseph Coulter
lastnam...@gmail.com
greg lee
Jun 15, 2013, 4:01:15 AM6/15/13
to
But doesn't acquired taste have something to do with maturity?:
- The good displeases us when we have not yet grown up to it.
Nietzsche
Joseph Coulter
Jun 15, 2013, 9:24:28 PM6/15/13
to
On 6/15/2013 4:01 AM, greg lee wrote:
> On Jun 14, 1:28 am, Joseph Coulter <lastname.fi...@gmail.com> wrote:
>> On 6/14/2013 12:11 AM, greg lee wrote:>http://www.midweek.com/a-new-new-world-sense-of-place/
>>
>> All tastes are in one way or another "acquired" We learn what we like
>> and we like what we have learned. New things don't always thrill us at
>> first because we have expectations and despite what many people say we
>> are creatures of habit - that which tastes right in the world is safe,
> On Jun 14, 1:28 am, Joseph Coulter <lastname.fi...@gmail.com> wrote:
>> On 6/14/2013 12:11 AM, greg lee wrote:>http://www.midweek.com/a-new-new-world-sense-of-place/
>>
>> All tastes are in one way or another "acquired" We learn what we like
>> and we like what we have learned. New things don't always thrill us at
>> first because we have expectations and despite what many people say we
>> that which is different is potentially lethal so hunter gatherers are
>> wary critters.
>>
>> --
>> Joseph Coulter
>> lastname.fi...@gmail.com
>
> But doesn't acquired taste have something to do with maturity?:
>
> - The good displeases us when we have not yet grown up to it.
>
> Nietzsche
>
Maturity is more than getting old or all the folks in Florida sipping on
>> wary critters.
>>
>> --
>> Joseph Coulter
>> lastname.fi...@gmail.com
>
> But doesn't acquired taste have something to do with maturity?:
>
> - The good displeases us when we have not yet grown up to it.
>
> Nietzsche
>
white zin would be drinking French rose instead
Maturity is about learning as you grow, I think I covered that above.
--
Joseph Coulter
lastnam...@gmail.com
Billy
Jul 13, 2013, 5:57:08 PM7/13/13
to
In article <kpj3od$h6a$1...@dont-email.me>,
My first experience with wine was a jug wine called "Red Mountain". It
was a wine with a message, and the message was, "Beware". Several years
past before my next glass of wine which came from a new friend who was a
sales rep for a distributor. I told him I knew nothing of wines, but he
insisted that I taste it. It was wonderful. It was a La Tāche. Quality
will assert itself. He moved on to Mondavi in the late 60s, and to this
day those wines are the standards to which I hold a table wine. So,
your mama's cooking, or your first love, I believe sets your taste.
A couple of things struck me as odd in Roberto Viernes column.Thirteen
point five to 14% alcohol (IIRC) are maximum alcohols for wine in
Burgundy. In California, thanks to Robert Parker, table wines with 15%
to 16% are easily found.
While French wine makers are looking for their 100 days between
flowering , and harvest it is (IIR) L'Office national interprofessionnel
des vins which determines the date of harvest and harvesting permits are
issued by the municipalities involved in the wine region. In California,
Oregon, and Washington growers may harvest when they wish.
There are a number of constraints placed on French wine makers, and very
few placed on American wine makers. These constraints will certainly
affect the wine.
Dry farmed in France, isn't the same thing as dry farmed on America's
west coast. In France there normally are 2 - 3 days of rain per month
during the summer. On America's west coast, there is rarely rain during
the summer months, especially in California.
With the introduction of temperature-controlled, stainless-steel
fermenters in France, many small regions are now making superb wine,
Corbičre for example. The sweet wines of Monbazillac are also delicious,
and amazingly affordable.
Personally, with the exception of Montrachet, I find the good young
wines of France very comparable to the good young wines of America. As
for aged wines, you'd have to ask someone more familiarity with them.
However, I did taste a 1950 Lafite, some 20 years ago, and it still had
a good deal of fruite.
--
Remember Rachel Corrie
<http://www.rachelcorrie.org/>
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
was a wine with a message, and the message was, "Beware". Several years
past before my next glass of wine which came from a new friend who was a
sales rep for a distributor. I told him I knew nothing of wines, but he
insisted that I taste it. It was wonderful. It was a La Tāche. Quality
will assert itself. He moved on to Mondavi in the late 60s, and to this
day those wines are the standards to which I hold a table wine. So,
your mama's cooking, or your first love, I believe sets your taste.
A couple of things struck me as odd in Roberto Viernes column.Thirteen
point five to 14% alcohol (IIRC) are maximum alcohols for wine in
Burgundy. In California, thanks to Robert Parker, table wines with 15%
to 16% are easily found.
While French wine makers are looking for their 100 days between
flowering , and harvest it is (IIR) L'Office national interprofessionnel
des vins which determines the date of harvest and harvesting permits are
issued by the municipalities involved in the wine region. In California,
Oregon, and Washington growers may harvest when they wish.
There are a number of constraints placed on French wine makers, and very
few placed on American wine makers. These constraints will certainly
affect the wine.
Dry farmed in France, isn't the same thing as dry farmed on America's
west coast. In France there normally are 2 - 3 days of rain per month
during the summer. On America's west coast, there is rarely rain during
the summer months, especially in California.
With the introduction of temperature-controlled, stainless-steel
fermenters in France, many small regions are now making superb wine,
Corbičre for example. The sweet wines of Monbazillac are also delicious,
and amazingly affordable.
Personally, with the exception of Montrachet, I find the good young
wines of France very comparable to the good young wines of America. As
for aged wines, you'd have to ask someone more familiarity with them.
However, I did taste a 1950 Lafite, some 20 years ago, and it still had
a good deal of fruite.
--
Remember Rachel Corrie
<http://www.rachelcorrie.org/>
Welcome to the New America.
<http://www.youtube.com/watch?v=hA736oK9FPg>
0 new messages