NYTimes: Asimov on 2010 RedBurgs

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NYTimes: Asimov on 2010 RedBurgs

Postby TomHill » Fri Feb 08, 2013 1:18 pm

In today's NYTimes:
Asimov:2010 RedBurgs

Asimov joins the elitists and pseudo-intellectuals as he deftly navigates the minefield of RedBurgundy. He asserts that Burgundy "has achieved a far higher level of consistency among good producers than many other vaunted regions". Whatever.
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby Steve Kirsch » Fri Feb 08, 2013 3:50 pm

Is it possible that Mr. Asimov is simply reporting what he perceives from his tastings? He does have a very good track record in a field (wine criticism) otherwise filled with nutjobs. I do agree that making broad generalizations like the one you cite is a slippery business. That said, I remain more interested in his views than most of his fellow critics.
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby David M. Bueker » Fri Feb 08, 2013 3:52 pm

They don't grow enough zin in Burgundy to suit Tom.
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Well...

Postby TomHill » Fri Feb 08, 2013 3:57 pm

Steve Kirsch wrote:Is it possible that Mr. Asimov is simply reporting what he perceives from his tastings? He does have a very good track record in a field (wine criticism) otherwise filled with nutjobs. I do agree that making broad generalizations like the one you cite is a slippery business. That said, I remain more interested in his views than most of his fellow critics.

Steve....I would guess that Asimov is simply reporting his observations based on many more tastings other than just this one tasting. As w/ all generalizations, YMMV.
I don't taste enough RedBurgs to either confirm or deny that observation. It costs too many $$'s to kiss a lot of frogs to find the few princes...so I've pretty much
abandoned the RedBurg market.
As for "nutjobs"....sorta agree.
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby David M. Bueker » Fri Feb 08, 2013 4:08 pm

Allen Meadows is a nutjob? (that's what you're implying)
There behind the glass lies a real blade of grass. Be careful as you pass. Move along. Move along.
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Nope....

Postby TomHill » Fri Feb 08, 2013 4:19 pm

David M. Bueker wrote:Allen Meadows is a nutjob? (that's what you're implying)


Nope...I would certainly not refer to AllenMeadows as a "nutjob" and I sincerely doubt that Steve would either.
And I don't think "nutjob" is the best term to characterize some of the wine critics out there whose wine reviewing
skills are marginal.....which I must add does not include Monktown attourneys.
As for planting Zin in Burgundy....one can always dream, David.
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby David Creighton » Fri Feb 08, 2013 4:31 pm

tell me they aren't actually tasting out of the glasses in the photo - please.
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby Eric Texier » Sat Feb 09, 2013 6:37 am

TomHill wrote:In today's NYTimes:
He asserts that Burgundy "has achieved a far higher level of consistency among good producers than many other vaunted regions". Whatever.
Tom


Well, almost 30 years of wine buying/drinking from all over the word make me think that this is true.
My rate of bad/uninteresting wines from burgundy is largely lower than from any other region( something like 1 out of 2). Northern Rhone and California being the worst (closer to 4 out of 5)... Well post '88 bordeaux is out of competition of course.

My .2 euro
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Re: NYTimes: Asimov on 2010 RedBurgs

Postby Tim York » Sat Feb 09, 2013 9:31 am

Thanks, Tom, for posting these links to Asimov's articles. On the basis of these, I reckon that he is one of the most thoughtful English language wine writers out there today. Others who spring to mind are Andrew Jefford, Matt Kramer and Chris Kissack.
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