Bill Spohn wrote:Oops - Nebbiolo should certainly be in the first group, I told you I'd forget something important.
I figured the Yquem nuts would be up in arms about the Semillon (as might those who have had a rare old Austalian Semillon). That one is certainly arguable. But would you agree that with Sauternes it is the Semillon, not the Sauv Blanc that would be bumped up?
I'm not going to argue much about Brunellos - have your way with me - though I don't think that it would be warranted if we were just talking about Chianti.
Tempranillo and Touriga Nacional would certainly be in at least the second group, and I have a hard time arguing about the demotion of Carmenere and Pinotage, perhaps to third class with honorable mention as being better than the rank and file down there.
Dale Williams wrote:But the whole idea is a losing battle. Is Gamay second class? No expensive wines, but plenty I have loved. Semillon and SB combine to make HBB, which is one of the greatest whites in the world for me.
Whole list would be riddled with exceptions.
First of all, I agree with Dale on Chenin Blanc. Second of all, Ruby Cabernet is not a hybrid, but vinifera. It is, however, mundane. By categorizing "all non-vinifera grapes" as Third Class, you are excluding from your tasting experience some excellent wines. Maybe I don't get Sauvignon Blanc. I've never had one that floored me, but I have had several Vignoles and Delaware wines that I've enjoyed much more.Bill Spohn wrote:Third Class: all non-vinifera grapes, a number of mundane hybrids like Ruby Cabernet and Marechal Foch, and a host too numerous to ....enumerate...
Dale Williams wrote:My point was I'm not sure where you can draw the line. How many exceptions does it take? If great SB can be made in the Loire, and as a blend in Bdx, and some very very good SB in NZ and Austria, and an occasional eyeopener in CA, is that clearly not " with suitable care in cultivation, favourable terroirs and a deft hand at winemaking to create a fist class wine."
Andrew Burge wrote:Where would you place Gewurz and Pinot Gris - surely there are Alsaceophiles out there up in arms about their absence from the list
Bill Spohn wrote:Thanks for posting why you wouldn't be posting, Hoke. Otherwise some of us might have wondered....
Hoke wrote:I would've loved to have played, had it been an open field.
Bill Spohn wrote:...uncommon varietals making great wines in small areas. An example of the last might be Furmint, as anyone that has tased much Tokay Essencia can attest.
David Glasser wrote:I'd put Grenache in the first tier. There are plenty of C-du-P that I consider outstanding, unless you disqualify them based on blending.
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