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In Reply to: RE: Cabernets under $35 tasting... posted by mkuller on February 23, 2016 at 09:58:13
What did you think? Worthy of a score over 90 points?
I've heard so many stories about reviewers. I'm not going to say it out loud because I don't want to get sued for slander( most of these are told second hand), but I wouldn't doubt they are true. I've seen reviewers so drunk they made assses out of themselves. I've heard of reviewers sitting next to someone local (a winemaker) being fed info by while they tasted all the wines from the valley. What kind of info? Who knows. I've heard of reviewers begging for someone's wine to review so they could be part of the "IN" crowd.
I read something the other day, a winemaker said a reviewers scale should consist of two options: Yum or Yuck. I kind of like that. I think people get too caught up in the rest.
On another front, I saw a t-shirt that said "If you don't like Riesling, you are a fucking idiot"
Too strong? Its what i want to say about 50 times a day!!
Follow Ups:
...no I don't think it's that good.
It's fruit forward and drinkable but lacks depth and complexity - for drinking now as it probably won't age well.
A couple of weeks ago I was at Hess Collection in Napa and liked their 2012 cab ($55) - it was more of the classic cab with some fruit in the center surrounded by a little oak and soft tannins.
Reisling? My wife likes it and it goes well with spicy Asian food, but not a wine I would drink often.
Can I ask why you don't like it? Just curious. In my opinion (just mine) its one of the few whites with real complexity.
I taste so many awful white wines. Especially domestic. chard, viognier, pinot gris.
Give me a chenin blanc or gawurtz, or riesling any day.
I think people are afraid of sweetness...they think sweet wines mean they are amateur tasters.Or are unrefined. Granted there are many bottles of Riesling made every year that are out of balance...too sweet with not enough acid. But made with balance...
...my wife drinks whites, usually Chardonnay, maybe viognier or a sauvignon blanc that isn't to dry and acidic.Realize we are drinking most of it without food, say, in the summer out on the patio.
We found a nice chardonnay and dry rose at Cline last weekend.
She buys an occasional different white when she finds something that appeals to her.
I may have a little chardonnay outside (Neyers, Ferrari-Carano and Landmark Outlook are some of her favorites) but I prefer reds.
Zinfandel was the wine in 1982 that really got me going on wine and it is still one of my favorites, although I like pinot noir, blends, cabs syrahs and the occasional Washington merlot or sangiovese.
Maybe I just haven't explored reislings, pinot gris and gewurtztraminers enough to develop a taste for them.
Edits: 02/23/16
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