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From: c-hunt@tesla.UUCP (Charles Hunt)
Newsgroups: net.wines
Subject: Re: California Delusions..   :-)
Message-ID: <915@tesla.UUCP>
Date: Tue, 14-Jan-86 11:34:18 EST
Article-I.D.: tesla.915
Posted: Tue Jan 14 11:34:18 1986
Date-Received: Sun, 19-Jan-86 04:35:08 EST
References: <1204@gitpyr.UUCP> <11340@ucbvax.BERKELEY.EDU> <1226@gitpyr.UUCP> <>
Reply-To: c-hunt@tesla.UUCP (Charles Hunt)
Organization: Cornell University, Electrical Engineering Dept.
Lines: 35

It is nice to see a touch of "controversy" in this normally placid group!
I agree with Steve that making sweeping generalizations about California
wines is rather closed minded.  I enjoy wines for the sensory experience
more than for the appreciation of breed (a large consideration with cru
classe French bottlings), but I understand the other side: had I been blessed
with the opportunity to join M. Broadbent in the recent (much-heralded)
sampling of Th.Jefferson's 1787 Chateau d'Yquem, I doubt I could have
commented "Ho-hum.  Fruit's gone, brown, lost its appeal, and only a faint
bouquet... this should have been drunk years ago!", which from a completely
objective sensory evaluation may have been appropriate (from all reports).
Considering what was in hand, I'm sure I would have chimed in with Mr.
Broadbent: "Ah! Faint! Delicate! A gentle charm!  What a tribute to the 
Chateau, and to the vintage!"... Get my drift?  I can let the man grovel
to his '61 Palmer; after all, he's got to get SOMETHING for his $150/bottle,
considering that truly spectacular tasting wines can be bought for an
order of magnitude less!  For that matter, even numerous '81 Bordeaux at
half Palmer's premium price will show as well in 20 years (Talbot, L.Bages,
La Lagune, Branaire, G. Larose, Cantemerle, etc.,etc...): it was, after all,
a great vintage.  But Palmer does have BREED.  Worth something, eh?

On the other side of the coin, high quality wines with unique character,
bouquet, body, color, taste, and finish are made the world over, often at a
very modest price, and often with enormous staying power (what about Taurasi,
or Barbi's Brunello, or Hardy's Shiraz, Jaboulet's Cote Rotie, Concannon's
Petit Sirah, Montevina's Reserve Zin, Torre's Gran Corona's Reserve???) These
weren't served to Louis XIV in silver spoonfuls (ala Romanee-Conti), I'll
grant you, but in vintage years they have made glorious wines in every
hedonistic respect.  Interestingly, most of the recognized connoisseurs that
write have not ignored them.  That says something in itself.

By example, I enjoyed a '62 Vouvray (no joke!) found, forgotten, in a friend's
cellar recently.  It was past-prime, I'm sure, but none-the-less a very
enjoyable bottle with enormous complexity.  I'm sure that, at release, it cost
less than a buck.
                                                  =Charles E. Hunt=