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In Reply to: Waiting for Kane posted by Eden Mylunsch on October 27, 2000 at 11:21:43:
My apologies for making a similar mistake with Mylunsch.I would consider taking over Brad's position, but I am afraid that my 'objectivity' would always be under suspicion as I am a member of the wine trade. Perhaps I am making fun of Georges Duboeuf because my firm sells the far superior Domaine des Terres Dorées Beaujolais, which is made only with wild yeasts, is non-chaptalized and whose owner is a helluva a guy.
Speakingo of Duboeuf. The common charge against his wines in the past was that they were made using the B71 Yeast. This yeast, added during fermentation, would give the 'banana' bouquet and the coffee candy taste. Duboeuf, who is sick of the criticism, is apparently using various industrial yeasts now and has enthusiastically embraced thermo-vinification. This is a method where the wines are brought immediately to an extremely high temperature and then lowered quickly. The methods gets super extract and color, but the wines all wind up tasting the same. Pierre-Jacques Druet, who is mentioned somewhere on the board today, uses the same technique on his Vaumoreau over the past few years.
Anyhow, though I have lots of interesting tidbits in my head (see above note on thermo-vinification), I am not prepared to handle the charges and counter-charges that will fly if he become a correspondent. Having recently gone through heart surgery, I am trying to lead a relatively stress-free existence. I have participated in wine boards where there is constant bickering and threats and I have no desire to ever be involved in such a crazy milieu again. It is why I have taken Asylum here.
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