 
|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
|
|
Audio Asylum Thread Printer Get a view of an entire thread on one page |
For Sale Ads |
74.182.27.248
Do you have your favorite (brand) you are willing to recommend?
"Who the Hell is Tab Jones?" Tab Jones
Follow Ups:
Tarantas Crianza Spanish Organic Tempranillo/Cabernet blend is a nice choice in the under ten dollar category.
I recently tried a surprisingly good 2005 Louis M. Martini Reserve Napa Valley Cabernet Sauvignon that was on sale at my local supermarket for $13.99. Held its own in comparison to much more expensive Cabs.
These wines are made to a price point. The yield in the vineyard must be higher (less concentrated flavor) The wines never see even a neutral barrel only wood chips or powder in a stainless tank (a new french barrel cost me about 1000 dollars last year). They also are sent to market pretty quickly. That doesn't mean that there aren't winemakers who are good at using the available tools (micro-ox, oak alternatives, mechanization in the vineyard) to do a pretty darn good job, but it's a different skill set that's for sure and in the end there is no substitute for great fruit and good barrels.
How many cases does a barrel represent?
How many times can you use a barrel?
I'm asking purely out of interest.Are French oak barrels considered to be the very best or are there other alternatives of comparable quality.It's great to see that this forum has been brought back to life over the last several weeks.
Not by everyone (Australians and Spaniards have for a long time used lots of American oak). I only use French oak because I think it's the best. The same trees grow in places like Hungary and Russia, but they don't seem to taste the same to me (others would disagree for sure) The French would tell you that where the tree grows makes a big difference.
American oak is a different oak species and tastes quite different. American oak can come from Virginia, Pennsylvania, Minnesota, Oregon, Missouri and some other places too.
About 25 cases per barrel....a barrel gives off flavor for about 2 vintages of wine, after that it's considered neutral in flavor. It can still be used for a long time if you take care of it. But don't forget that if you use barrels you have to pay people to empty, wash, and refill the barrels, ...that's where the real cost lies.
Can you sand down the insides to reinvigorate the wood or is that too labor intensive and costly?
Kind of reminds me of the restaurant industry. I always wondered why a restaurant would serve such big portions that nobody could finish them. It would seem better to reduce portions and charge less. But I found out that the ingredients are the smallest cost of operations. It's the employee and building costs that make up the majority of the overhead expense.
There are companies that do such things...I think I remember seeing a company that uses soda (baking soda) blasting to remove a little bit of wood and there is someone who uses a jig and a planar to remove some of the inside of the barrel. But then the barrel would have to be re-toasted...and to my mind that's the most important part of barrel making.
There are also companies that insert new staves into used barrels.....I find them quite strong and overpowering so I don't use them.
McManis Family Vineyards. Paso Robles area.
Their Petit Sirah and Zinfandel are really good. $10 each.
nt
Cut-Throat
But that do not relate only to reds...
One of my favourites is Yellowtail Shiraz "The Reserve",about $12.Totally different animal than the regular swill.
Casa Cadaval Portugal Ribatejano , $8.99, ***
Padre Pedro 2002
Smoke, earth, cherry and spice flavors in a well-structured Old World wine (Importer: HGC Imports, San Jose, Calif.).
Domaine de l’Ameillaud France , $9, ** ½
Vin de Pays de Vaucluse 2005
Mild tannins with attractive, lingering flavors of berry, cassis and olive (David Bowler Wine, New York).
Viña Gormaz Spain Ribera del Duero , $9, **
Tempranillo 2005
Fresh and juicy with a lively spiciness (Classical Wines, Seattle).
Georges Duboeuf France , $9, **
Beaujolais-Villages 2006
Juicy, fruity and floral. Decent Beaujolais best served chilled (W. J. Deutsch & Sons, Harrison, N.Y.).
Altas Cumbres Argentina Mendoza , $9, **
Cabernet Sauvignon 2005
Lingering, jammy flavors of cherry and licorice (RV Distributors, Hoboken, N.J.).
Wyatt California Cabernet Sauvignon 2005 , $10, **
Big and almost over the top with dark fruit, oak and spice flavors.
J. Vidal-Fleury France , $10, **
Côtes-du-Ventoux 2005
Aroma of burnt rubber gives way to flavors of bitter cherry and spices (W. J. Deutsch & Sons, Harrison, N.Y.).
Domaine Monte de Luz , $7, **
Uruguay Tannat 2006
Rich and plummy with smoky, spicy cherry flavors (Baron Francois, New York).
Ravenswood California Vintner’s Blend , $10, **
Merlot 2004
Fruit, floral and spice flavors; straightforward and pleasant.
Paringa , $9, * ½
South Australia Cabernet Sauvignon 2005
David Hickinbotham Individual Vineyard
Big and powerful with berry, oak and fruit flavors (Grateful Palate Imports, Oxnard, Calif.).
"Who the Hell is Tab Jones?" Tab Jones
- http://www.nytimes.com/2007/09/19/dining/reviews/19wine.html?_r=1&ei=5087%0A&em=&en=8b61223c31479e3d&ex=1190520000&adxnnl=1&adxnnlx=1190383970-hiM0V9j+NBK4VzEeRYV2Pg&pagewanted=all (Open in New Window)
Post a Followup:
| FAQ |
Post a Message! |
Forgot Password? |
|
||||||||||||||
|
||||||||||||||
This post is made possible by the generous support of people like you and our sponsors:
Top of Page ]
[ Contact Us ]
[ Support/Wish List ]
[ Copyright © 2025, Audio Asylum, all rights reserved ]
