Isaac Chavel wrote:This is to respond to Gabe more than to respond to Chaim Shraga.
I did not find not a problem with Rogov's scoring for the following reason:
I only drink kosher wine, so that put me out of comparing Rogov's scores with a wider world of critics. Second, he produced an ongoing encyclopedic review of kosher, especially Israeli wines, so his universe was sufficiently large to live within its confines to compare and contrast the wines within it --- whether different wines, or same wine and different vintages. Third, it was an ongoing enterprise, especially for those on the forum, as he shared his TN's online here and the old forum as he tasted; so that contributed to a more instinctive response to his work than would be produced only using his books or even his columns. So, after awhile, one simply gets used to his system and palate and knows the places where one's own evaluation differs from Rogov's.
I think that now that he is gone, the ongoing character of his work ended, the kosher drinkers look back at his work and start to realize more concretely how they actually responded to his work.
If you live in a wider world of wine as Chaim Shraga does then, of course, all bets are off as to whether Rogov's scoring was consistent across national boundaries.
Gabriel Geller wrote:What I'm saying is that I don't usually like unoaked Chardonnay that much but I don't hate that either.
Lior Yogev wrote:
Chaim, I was under the impression that most of Chablis is unoaked or at least old and used barrels that contribute little oak character. Am I wrong?
Craig Winchell wrote:Like many here, evidently, I rarely find anything positive about unoaked Chard, and have been surprised at the use of "unoaked" as a positive marketing tool.
Jonathan K wrote:Glad to see this discussion. I love Chablis, but have been very indifferent towards the California unoaked Chardonnay. Some are OK, but they are no fun.
Gary J wrote:I think it is pretty simple guys.
New world producers were trying to mimic the great white Burgundys and in doing so ended up making Chardonany's with fruit that lacked the backbone (acid +) to hold up to the oak treatment they were given.
What resulted were wines reminiscent of buttered toast - not much of a wine at all if you can't find the fruit.
Consequently, people tried to make Chardonnay where the fruit was more apparent...and did so by cutting back on (or omitting entirely) their use of oak.
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