I wouldn't know, I have been drinking it only for five years. Stumbled upon it by accident.
I find it just pleasant, like Burgundy, but not Burgundy, most of those I tried maybe a bit more robust, a bit firmer, while not less attractive than Burgundy. No abundance of acidity or astringency, if that is what you mean.
A too young one (what was I thinking! buying a 2020 in early 2023) is just, well, too young, not really integrated, but not unripe in that sense. Still have five, will try it in fall or winter again.
Oh yes. Exploring the real reasons for one's taste can be a bit embarrassing. In my youth I liked retsina, because it was liked in my circles and we wanted to stand out a bit. Now, 40 years later, I have rediscovered it and learned it *can* be nice if it isn't the super cheap stuff.
Chicken feet (I had them steamed) is not for me. I have rescinded the notion I must like super authentic chinese food; some of it just isn't mine. But then much of authentic chinese is much more delicious than the bland stuff many chinese restaurants offer for the average German palate — being adventurous in trying unknown things *can* pay off, hugely.
I think I have made some progress in the direction of liking what *I* really like, and not forming my taste to follow or impress others. That doesn't keep me from exploring everything, though, in particular when it comes to wine.
Doesn't mean a bit of wine snobbery can't be fun, too. For that, I express my fondness for Sancerre Rouge, of which many haven't even heard. (I really do love it, though. Close to Burgundy – which I adore – but not as expensive.)
I suppose there are degrees of initiation but if you only drink mainstream wines like Argentine malbec from the supermarket they you're not going to enjoy an English pet nat with an inch of sludge in the bottom.
Aha. OK. I'm still not sure where I stand on 'natural' + Pet Nat wines. I've really tried to get into them (from Italy to Sussex) but am still not really feeling it. Maybe my palate is too atavistic and not responding to modern flavours...
Andrew Barr’s great book on wine - Wine Snobbery - is basically an extended riff on the war between fruit/sugar versus bitterness/alcohol when it comes to appreciating wine given our evolutionary attraction to the former and repulsion at the latter.
I wouldn't know, I have been drinking it only for five years. Stumbled upon it by accident.
I find it just pleasant, like Burgundy, but not Burgundy, most of those I tried maybe a bit more robust, a bit firmer, while not less attractive than Burgundy. No abundance of acidity or astringency, if that is what you mean.
A too young one (what was I thinking! buying a 2020 in early 2023) is just, well, too young, not really integrated, but not unripe in that sense. Still have five, will try it in fall or winter again.
Oh yes. Exploring the real reasons for one's taste can be a bit embarrassing. In my youth I liked retsina, because it was liked in my circles and we wanted to stand out a bit. Now, 40 years later, I have rediscovered it and learned it *can* be nice if it isn't the super cheap stuff.
Chicken feet (I had them steamed) is not for me. I have rescinded the notion I must like super authentic chinese food; some of it just isn't mine. But then much of authentic chinese is much more delicious than the bland stuff many chinese restaurants offer for the average German palate — being adventurous in trying unknown things *can* pay off, hugely.
I think I have made some progress in the direction of liking what *I* really like, and not forming my taste to follow or impress others. That doesn't keep me from exploring everything, though, in particular when it comes to wine.
Doesn't mean a bit of wine snobbery can't be fun, too. For that, I express my fondness for Sancerre Rouge, of which many haven't even heard. (I really do love it, though. Close to Burgundy – which I adore – but not as expensive.)
Sancerre rouge is a good example as it takes a bit of getting used to though today it's probably quite a bit riper than in the past.
How would you define “ difficult for the uninitiated” Henry?
I suppose there are degrees of initiation but if you only drink mainstream wines like Argentine malbec from the supermarket they you're not going to enjoy an English pet nat with an inch of sludge in the bottom.
Aha. OK. I'm still not sure where I stand on 'natural' + Pet Nat wines. I've really tried to get into them (from Italy to Sussex) but am still not really feeling it. Maybe my palate is too atavistic and not responding to modern flavours...
Andrew Barr’s great book on wine - Wine Snobbery - is basically an extended riff on the war between fruit/sugar versus bitterness/alcohol when it comes to appreciating wine given our evolutionary attraction to the former and repulsion at the latter.
Great book! Also his book Drink: a Social History has taken me down so many fascinating rabbit holes. I often wonder what he's doing now.
I have also. Someone told me an anecdote that he used to have a business card that just said “Intellectual”.
I heard that too - from Patrick Matthews.
https://m.youtube.com/watch?v=OzP06_hBajY
Speaking of burgundy. Can you do something on Aligote and Pataille?
Never tried that one that always enjoyed reds from Pataille. Will investigate.