http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/ Purveyor of words - fine wines, spirits and cocktails. Mon, 30 Jan 2012 18:43:15 +0000 hourly 1 http://wordpress.org/?v=3.2.1 http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-345 A Bordeaux Conundrum: Part Two » Nick on Wine Sun, 22 Feb 2009 15:19:58 +0000 http://nickonwine.com/?p=303#comment-345 [...] recent column featured a delicious, uncomplicated modern Bordeaux red, Chateau Cantemerle 2006. I refer to it as [...] [...] recent column featured a delicious, uncomplicated modern Bordeaux red, Chateau Cantemerle 2006. I refer to it as [...]

]]> http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-344 A Bordeaux Conundrum: Part Two » Nick on Wine Sun, 22 Feb 2009 15:12:29 +0000 http://nickonwine.com/?p=303#comment-344 [...] recent column featured a delicious, uncomplicated modern Bordeaux red, Chateau Cantemerle 2006. I call it modern [...] [...] recent column featured a delicious, uncomplicated modern Bordeaux red, Chateau Cantemerle 2006. I call it modern [...]

]]> http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-340 David Ramey Mon, 09 Feb 2009 16:47:14 +0000 http://nickonwine.com/?p=303#comment-340 Nick, I think you've proposed a false dichotomy, namely that for red wines to age well they must be undrinkable, or at least a little unpleasant, in their youth. While this is the traditional reasoning on Bordeaux (and old-style Napa Cabs), this logic was shown by the 1982 Bordeaux vintage to be faulty. In fact, the Bordelais have always sought "mature, supple tannins," but given their marginal climate for ripening grapes, they don't always achieve them. It is not the quantity of tannins that can make young Cabernet chewy as much as their quality. Mature, supple tannins can be present in high quantity in fully extracted wines, yet these wines will be supple in their youth and still age well. Fully extracted wines from partially ripe grapes, however, will seem grippy in their youth as well as over time, as the tannins were never mature to begin with. Nick, I think you’ve proposed a false dichotomy, namely that for red wines to age well they must be undrinkable, or at least a little unpleasant, in their youth. While this is the traditional reasoning on Bordeaux (and old-style Napa Cabs), this logic was shown by the 1982 Bordeaux vintage to be faulty. In fact, the Bordelais have always sought “mature, supple tannins,” but given their marginal climate for ripening grapes, they don’t always achieve them. It is not the quantity of tannins that can make young Cabernet chewy as much as their quality. Mature, supple tannins can be present in high quantity in fully extracted wines, yet these wines will be supple in their youth and still age well. Fully extracted wines from partially ripe grapes, however, will seem grippy in their youth as well as over time, as the tannins were never mature to begin with.

]]> http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-336 Nick Passmore Sat, 07 Feb 2009 04:05:00 +0000 http://nickonwine.com/?p=303#comment-336 Stuart, Good question. The wine can certainly be drunk with pleasure now, so my suggestion is to buy a case or two and drink it over the next few years, to see how it develops. My guess is that it will go on improving for about three or four years but not much longer. But that's only a guess. N.P. Stuart,
Good question. The wine can certainly be drunk with pleasure now, so my suggestion is to buy a case or two and drink it over the next few years, to see how it develops. My guess is that it will go on improving for about three or four years but not much longer. But that’s only a guess.
N.P.

]]> http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-335 Stuart Aarons Fri, 06 Feb 2009 23:49:43 +0000 http://nickonwine.com/?p=303#comment-335 Nick. Is this 2006 Cantemerle worth keeping a while or is it your gut that two or three more years in the bottle will make little or no difference. I look forward to "Part II" Nick.
Is this 2006 Cantemerle worth keeping a while or is it your gut that two or three more years in the bottle will make little or no difference.
I look forward to “Part II”

]]> http://nickonwine.com/index.php/2009/02/03/the-bordeaux-conundrum-part-one/comment-page-1/#comment-333 suzanne Fri, 06 Feb 2009 09:49:45 +0000 http://nickonwine.com/?p=303#comment-333 Nick, I thought you hit on a really good topic for discussion. Are the Bordeaux winemakers - in their search for modern consumers - losing their identity? I thought the 2006s were very good - not amazing, but solid. I too enjoy Cantemerle and you can't beat the price. Nick, I thought you hit on a really good topic for discussion. Are the Bordeaux winemakers – in their search for modern consumers – losing their identity? I thought the 2006s were very good – not amazing, but solid. I too enjoy Cantemerle and you can’t beat the price.

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