Image by Gabriel Yanki

According to the post: “a leading climate change researcher says the United States wine industry is “doing nothing” to study the problem.”

Professor Greg Jones of Southern Oregon University predicted changes including warmer and longer growing seasons, warmer dormant periods, reduced frost damage in some areas, altered ripening profiles, and changes in soil fertility and erosion.

Wait, so you’re telling me that our growing season is going to get longer, with warmer winters, AND we’ll have less frost damage?

Too bad for the guys down under, as I do appreciate their grievances. But I’m in Virginia, and that sounds amazing. And until common sense and emails from “leading UN researchers” start saying I should worry about climate change, then I think I’ll keep my John Deer Hybrid invoice on the back burner.

It’s safe

An interesting wine. Ordered it with dinner at The Element in Front Royal, Va. Overall, enjoyable. Can’t say I was crazy in love with it — but at $20 something a bottle in a restaurant, couldn’t say I didn’t enjoy it. With all the mediocre cabs out there, this probably goes on the “it’s safe” list, but I wouldn’t go out of my way to order it again.

Out the Gate: “it’s a bit spritzy,” some sharp fruit
7th inning stretch: almost over spiced
Finish Line: pepper, pepper and spice
Locker Room: after the pepper and spice, I’m burned out. Need a rinse.

On a final note, the food was incredible. This is a Caesar Salad – a big piece of lettuce, shaved and grated cheese, with olive and garlic on the side.

Yeah, and bad writing makes the New York Times Best Sellers List …

… oh wait … well, actually, I guess it does happen, as is proved with André Brunel “Côtes du Rhône Villages” 2007 Cuvée Sabrine Red Rhone Wine — a 90 point Robert Parker wine, and a 91 point Wine Spectator wine, which smells like a sewer. It’s called H₂S — Hydrogen sulfide — and it’s pretty gnarly. So what gives?

How does a wine with an obvious flaw get a 90 pt rating?

In short, I just don’t know. First, lets talk about H2S: “This colorless, toxic and flammable gas is partially responsible for the foul odor of rotten eggs and flatulence.” – Wikipedia

In wine, it can smell like anything from matchsticks to raw sewage – as is the case with this bottle. It tends to diminish the fruit qualities, specifically on the nose. It is generally undetectable on the palate.

Drop in a penny

Winemakers can add copper to the wine to “pull out” the H2S. If you find it in a bottle at home, you can do the same – just drop in a penny.  It takes away the sewage smell, but unfortunately … it leaves the wine with all that’s left … pretty much nothing.

Notes:

André Brunel “Côtes du Rhône Villages”
- Appellation Cõtes Du Rhône Villages Contrôlée -
Cuvée Sabrine
2007
Red Rhone Wine
75% Grenache with Syrah, and Mourvèdre

Nose: Raw Sewage
Out the Gate: Not very bright fruit up front
7th Inning Stretch: Balanced acidity, diminished fruits.
Finish Line: Soft Tannins, a little hot (High Alcohol)
Locker Room: PLUM. Plum like I’m chewing on a plum skin. Lots and lots of plum.

Robert Parker Rating

2007 Cuvée Sabrine Red Rhone