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A wine drawing philosopher with a heart of gold. aka. #firekitten

21 Responses

  1. Seler d'Or
    Seler d'Or at | | Reply

    Well put! I feel like I finally understand those wines. Lovely balancing act. Cheers!

  2. fish*wine*ski
    fish*wine*ski at | | Reply

    I really enjoyed the “drinking window” approach that you took with your drawings for this review.
    Matt Kramer’s “snow globe” comment was pretty funny.

  3. Beau (@UCBeau)
    Beau (@UCBeau) at | | Reply

    Cool article on these wines, I agree that they’re a bit of a trip to taste. My first experience with the Contadino #8 was at at tasting with some fellow wine geeks and someone handed me a glass, saying; “here try this” and chuckled as my nose wrinkled in a combination of disgust and bafflement.

    I think though, in the interests of accuracy, you might have mentioned that the “vinegar” aspect of VA-tainted wines is only part of the story. Volatile acidity can be caused by many different bacterium and yeasts in the wine, and there are multiple instances where those organisms can begin their nefarious work. The idea of letting nature express itself is one I think a lot of winemakers strive for, but to deliberately not care that your wines are starting to get full of nasty things like VA could be construed as irresponsible..That said, my detection threshold is quite low and therefore I struggle with a lot of the “natural wines” or “minimal-intervention” wines out there due to their excessive VA (and often, Brettanomyces) levels.

    Two articles I reference are:
    http://www.winebusiness.com/wbm/?go=getArticle&dataId=49280
    and
    http://www.winebusiness.com/wbm/?go=getArticle&dataId=54424

    Cheers! :)

  4. Katems
    Katems at | | Reply

    These wines sound really interesting and really challenging. The VA part is actually less off-putting to me, at first blush, than the description of Contadino #8 as tasting like blood. Something that is very welcome in a steak is very unwelcome in my glass! (Not that I’ve ever had Unicorn steak, to be clear)

    I think it’s really enlightening that the drinking windows turned out to be quite short for these wines. Not wines to linger over and allow to blossom in the glass, at least after the first 15 minutes! Did the change in temperature contribute to this? I am curious about the best serving temp for these wines – I’m imagining maybe a touch cooler, like cellar temp for the reds. Thoughts?

  5. Cheering For My Sister, Cheers! « fish*wine*ski

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  9. Stuart
    Stuart at | | Reply

    Good work… My article on Cornelissen is at http://www.winebehindthelabel.com/frank.html

    Good luck with the award.

    SDG

  10. Jameson Fink
    Jameson Fink at | | Reply

    Congratulations on the well- deserved nomination!

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  14. Claudia
    Claudia at | | Reply

    Ok, I have to say that I loved your drawings. Not only they were informative, well done but they were whimsically funny, speciaily the Iron Blood drawing. I loved it! Tin! Tin!

  15. Colin Winston
    Colin Winston at | | Reply

    Please put me on your mailing list

  16. Not Your Everyday Wines - WineZag
    Not Your Everyday Wines - WineZag at |

    […] Standard clearance list in 1.5L format for $88.  Who could pass that up?  I am perplexed by Cornelissen’s wines after blind tasting eight of them last year.  The wines seemed to beg for food, and as so many […]

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