Comments on: Getting High, Part Two http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/ Tue, 22 May 2012 19:59:18 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Fredric Koeppel http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/comment-page-1/#comment-201 Fredric Koeppel Mon, 05 Feb 2007 13:40:34 +0000 http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/#comment-201 Hey, you're the winemaker, and a glass of that verdelho sounds pretty damned good. Hey, you’re the winemaker, and a glass of that verdelho sounds pretty damned good.

]]> By: eljefe http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/comment-page-1/#comment-199 eljefe Mon, 05 Feb 2007 08:28:42 +0000 http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/#comment-199 I agree 110%, or more. I am sitting here as I type this enjoying a glass of our 2006 Verdelho from Lodi (not yet released). As far as I am concerned it tastes even better than the 2005 that won all the awards last year. In 2006 we had one heck of a heat wave for most of July, and Lodi generally would be considered a "warm" region. And yet this wine has an ABV of only 13.4%. Go figger. I agree 110%, or more. I am sitting here as I type this enjoying a glass of our 2006 Verdelho from Lodi (not yet released). As far as I am concerned it tastes even better than the 2005 that won all the awards last year. In 2006 we had one heck of a heat wave for most of July, and Lodi generally would be considered a “warm” region. And yet this wine has an ABV of only 13.4%. Go figger.

]]> By: Fredric Koeppel http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/comment-page-1/#comment-196 Fredric Koeppel Sun, 04 Feb 2007 16:46:08 +0000 http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/#comment-196 Hey, Chief. Yeah, I know, while i agree that global warming is radically altering life on earth as we know it, i think that using it as an excuse for high alcohol wines is disingenuous. As you say, you make wines in a warm region and don't have to go over 15 percent. Part of the problem must be the difference between what we used to think of as ripeness and the so-called "physiological ripeness" (Parker loves that term) that results from long hang-times. What ever happened to the craft of making wine, huh? You know, being smart in the vineyard? Hey, Chief. Yeah, I know, while i agree that global warming is radically altering life on earth as we know it, i think that using it as an excuse for high alcohol wines is disingenuous. As you say, you make wines in a warm region and don’t have to go over 15 percent. Part of the problem must be the difference between what we used to think of as ripeness and the so-called “physiological ripeness” (Parker loves that term) that results from long hang-times. What ever happened to the craft of making wine, huh? You know, being smart in the vineyard?

]]> By: eljefe http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/comment-page-1/#comment-194 eljefe Sun, 04 Feb 2007 07:13:13 +0000 http://biggerthanyourhead.net/2007/02/03/getting-high-part-two/#comment-194 Wow. As a vintner in what is regarded as a warm climate in CA (the Sierra Foothills), the hyperbole about global warming making high alcohol wines inevitable kind of surprises me. We make plenty of wine in the 13-14% range, and none over 15%. I think it is a style issue... and a style that I do not embrace! Wow. As a vintner in what is regarded as a warm climate in CA (the Sierra Foothills), the hyperbole about global warming making high alcohol wines inevitable kind of surprises me.

We make plenty of wine in the 13-14% range, and none over 15%. I think it is a style issue… and a style that I do not embrace!

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