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September 25, 2019

Comments

Bob Rossi

" For whoever would drink natural wine for the 1st time of his life, beginning with one of Jambon's cuvées would have the expected triggering effect, after which you can't come back to the mainstream stuff"
This is the kind of nonsense that has turned me off from natural wine. Jambon's wines might or might not be very good, but I doubt that I will have a chance to try them. However, I've had plenty of "natural wines," some good, some not so good. And probably the worst were those of one of the demi-Gods of "natural" wine -- Frank Cornillsen of Etna, Sicily. I recently had 2 bottles of his top-tier wine from different years, which my niece had brought here. They were both undrinkable, for different reasons. All 4 of us agreed, and we all poured our wines out and disposed of the rest of the 2 bottles. My niece's $100 went down the drain; literally.

Bert

Man, you may have had bad luck, or the wine travelled too far (although wines without SO2 are said to stand well transportation), hard to say, many of us would have liked to taste these particular wines that you had, just for an opinion, it's true that each of us has a different scale system in appreciating a wine, and it's also true that a wine (particularly one that hasn't been "frozen dead" by filtration & sulfites) can go its own way and turn weird.

Bob Rossi

As far as the Cornellisen wines are concerned, if it had just been me, I would have said maybe it was just my taste. But there were 4 of us, all of whom love wine and have been drinking it for decades. As for "natural wine" turning weird, that's a poor defense. If a wine "turns weird" a year or 2 after release, there's something wrong with the wine and the winemaker. As to Jambon's wines, I know I said that I doubt I will have a chance to try them, but I've since looked at a map, and realized that the last 2 years I've visited wineries nearby, including 1 about 10 minutes away. And that one makes outstanding wines, and may the finest producer in the Maconnais. If I go there again next year, maybe I'll visit Jambon.

Bert

The number of tasters is not very relevant if they've all been formated on mainstream commercial wines, it's hard to tell without tasting the wines... Turning weird after two years of release is avoidable usually through careful/long élevage but that's not unknown for these fragile wines, that's the difference between a living wine and a square product that is dead (alas much of the world wine production falls in this category), the latter may "taste good" for certain wine lovers but many of us wouldn't see any excitement and interest.

Marc & Anne

I personally find irrelevant to launch in the air wine comparisons without any mention of the parcours of the bottle from Sicilia to your place. In addition as mention by an earlier tread, taste is a personal experience that is built over time. Took me over 20 years but I agree wines are flying the world at an accelerated pace...for the best and the worst FYI, I brought recently a 2004 white wine from Frank who won applause at a 3°°° restaurant but I agree it came from my cellar, in direct line from Sicilia. Ad maiorem my friend.

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